Every spring, the members of the New York State Maple Producers Association invite families and friends into their “sugar houses” to experience the world of pure NY maple syrup. Located at approximately 160 farms and museums across New York State, Maple Weekend offers a delicious, fun-filled outing that has a little something for all maple-lovers to taste and experience.
Maple Weekend began in 1995 in Western New York as “Maple Sundays” with a simple goal: To educate the public about New York’s maple farming processes and traditions and to provide a chance to taste pure maple syrup in its many forms, right from the source.
Like last year, we went to the Cornell University Uihlein Forest, toured the (new) facility with some volunteers, and met with Mike Farrell Ph.D, who told us about the new developments there. We tasted many different kinds of syrup, and picked the pure birch syrup, that, we think, will make a perfect glaze for our salmon fillets. Then, we walked Bear Cub road up to Heaven Hill farm, with its wonderful views of the High Peaks.
What a lovely Sunday morning!
Last year was the best year for maple syrup production in New York state history despite a short season following the harsh winter. Maple farmers produced more than 600,000 gallons of syrup from more than 2.3 million taps. To know more about last year’s experience, check here.