Maple Syrup Workshop

A maple syrup workshop was held on Saturday, February 13th and Sunday February 21st.

Saturday, February 13th

at Parmelee Farm
John McCurdy discussed the tree physiology and chemistry of how maple sap is formed, how the trees are tapped, sap collected and what to expect in the evaporation process.
George McQueeney, Charlie Martens and Bruce Dodson showed and discussed how trees are identified and the process for tapping.

Sunday, February 21st

at the Welter Farm, Roast Meat Hill Road
The Sugar Shack at Welter Farm was used for the evaporation process to make maple syrup. Our wonderful hostess Wendy Welter offered up sap tea and coffee as well as fresh muffins with blueberries from her garden. Workshop organizers worked throughout the morning, and visitors dropped by for a sweet taste of the finished product later in the afternoon. John McCurdy, George McQueeney and Bruce Dodson provided expert explanation of the process throughout the day.

Thank You Volunteers

Thank you to John McCurdy for gathering the sap from Parmelee Farm maples throughout the week and getting up very early to get the fire started at the Welter Farm. He, George McQueeney and Bruce Dodson provided explanations of the evaporation process throughout the day. A special thank you to Wendy Welter who graciously opened her farm and sugar shack to us for the workshop. Her generosity made everyone feel welcome.