Tag Archives: maple sugaring

Maple Sugaring Tour

Maple Sugaring Group

Maple Sugaring Group

It’s maple sugaring time again!   As our March regional event, we offered a tour at the Belmont Habitat to our Boston area au pairs.  In addition to our regular monthly meetings, these regional events offer all au pairs in the area a second opportunity to meet other au pairs and engage in cultural experiences.

Introduction

Introduction

On a cold, sunny day, 35 of us gathered inside the visitor’s center.  Before talking about maple sugaring, our tour guides talked with au pairs about their favorite sweet from their country.

We then split up in three groups and through our very knowledgeable tour guides, learned about the history and the process of maple sugaring.  We also learned how to identify a sugar maple and how to tap a tree.

We took a walk through the Habitat, looking at different maple trees, including tapped ones.   We tasted maple sap directly from the tree and compared it with samples of maple syrup.

Our tour included a taste test to see if we could differentiate real maple syrup from chemically produced syrup that consists mostly of corn syrup.  In the end, we were treated to Vanilla ice cream with maple syrup.

For more photos of our tour, please go to Maple Sugaring

Maple Sugaring Tour

Au Pairs with Guides

Au Pairs with Guides

Last weekend, Au Pair in America offered a Maple Sugaring Tour at the Belmont Habitat for their Boston area au pairs.   In addition to monthly cluster meetings, these monthly regional events give au pairs the chance to participate in culturally relevant activities.  Maple Sugaring is an experience very unique to this area, and au pairs in the area are very lucky to be able to experience this as part of their cultural exchange.

Examining the sugar maple

Examining the sugar maple

Two experienced Habitat guides,  Ann and Sandy, gave us a wonderful tour.    Au Pairs learned about the characteristics of a sugar maple in order to differentiate it from other trees and other types of maples.    (branching pattern, leaf pattern, shape and color of buds)   We visited a tapped maple tree and learned that the flow of sap is very close to the outer bark of the tree and its flow gets activated every year in the early months for about 6 weeks, when starch that is stored in the roots converts back to sugar that gets transported up the tree in order to feed the buds.    This is brought about by cold nights and warmer days.

Taste Test

Taste Test

We tasted the sap right from the tree, and experienced the transformation of the very slightly sweetened liquid into a syrup that is much sweeter by boiling it in the Habitat’s kitchen.   The ration of boiling sap into syrup is 40:1!  We also compared that natural syrup to the Aunt Jemima kind and noticed how different the two taste.    Upon reading the ingredient list of Aunt Jemima, we concluded that there is nothing natural about the product and has nothing to do with the maple sap.  Our tour guides also spoke about the different grades of maple syrup and we found out that the darker the syrup, the later in the season it was harvested and the more maple taste it will have.

Tasting our own syrup

Tasting our own syrup

The Habitat also has a sugar shack that is not in use any more.   This is where the maple sap traditionally gets converted into syrup.   Our tour guides showed us the evaporator machine that the farmer used when it was still functional.

In the sugar shack

In the sugar shack

At the end of the tour, au pairs answered questions to a quiz to see if they remembered what they learned throughout the tour.   We were then rewarded by ice-cream that we covered with Maple Syrup, cranberries and maple cookies.

Yummy!

Yummy!

For more photos of our maple sugaring tour please visit maple sugaring 2012

Boston area au pairs go maple sugaring

In an effort to bring relevant cultural experiences to our au pairs, counselor Heike and I took our groups to a maple sugaring tour at the Habitat Wildlife Sanctuary in Belmont.    We were welcomed by two experienced nature guides who ventured out into the snowy landscape with us to teach us about about maple sugaring.

a walk in the woods

a walk in the woods

We talked about and visited several maple trees, among them a red maple, a striped maple and of course, the sugar maple which is used to make maple syrup.  We learned how to differentiate them by the way their leaves and buds look or how the branches come out of the trunk.

We ended up at a tapped sugar maple tree and observed the sap dripping into the bucket attached to the trunk.    We learned that it takes a set of perfect weather conditions to come together to make the sap that is stored in the roots in winter to start flowing up the trunk.   It is a combination of cold nights and warm days, conditions that can be found in the Northeastern US and Canada.  When we tasted the sap, we all expected it to taste a lot sweeter than it was.  It is the process of boiling down the sap that converts it into sweet syrup.

tapped maple tree

tapped maple tree

sugar shack

sugar shack

As part of the tour, we visited a fake sugar shack and the guides explained the process of how maple sap is boiled down to maple syrup.  We learned that it takes 40 cups of sugar maple sap to make one cup of maple syrup!  We got a chance to go into the kitchen and boil down some maple sap.   We also tasted “fake” maple syrup and the real deal and had to guess which is which.

taste test

taste test

At the end of the tour, a nice surprise was waiting for us:  vanilla ice cream with maple syrup, dried blueberries and cranberries.

Maple Sugaring Group

Maple Sugaring Group

For more pictures of our maple sugaring tour go to maple sugaring photos