Tis the season for tapping camp’s trees

Outside the camp kitchen’s back door are the usual things — walk-in freezer, Dumpster,  maple syrup operation …

What, your camp doesn’t have one of those?

You’re seeing the sap boiler that Director Dave Spencer (pictured) and Facilities Director Chris Ripp put together last week using all kitchen-recycled materials.

The support blocks are the old chicken barbecue. The boiling reservoir is the guts of the old salad bar cart. The warming bin, where sap is poured from recycled food buckets, is the old basin from the deep fryer.

The answer to the important question: No. No, we do not serve the syrup at camp. I don’t believe that would be legal under the health code since we aren’t a processor.

But I wish we were. The first 100 gallons produced more than 2 gallons of syrup last Thursday, and there’s another 100 gallons at work now.

If you’re interested in maple sugaring and live anywhere in New York, there’s probably a sugarhouse near you holding an open house in the next two weekends as part of New York Maple Weekend.

Locally, Mud Road (Ephratah), Frasier’s (Ephratah), Peaceful Valley (Johnstown), McCombs (Speculator) and Nightingale’s (Amsterdamish) all are particpating.


One thought on “Tis the season for tapping camp’s trees

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s