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March 2021
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Spring is near and the sap is rising By Ron Reid The taste of spring is in the air, and for most of us, that taste is maple. March is the month of bringing off the maple syrup, a tradition that dates back hundreds of years to Algonquians and other local peoples. This activity marked a welcome break from the deep-midwinter period called the Hunger moon; the Sugar moon was celebrated by dances honouring the coming of spring. As the days of late winter grew warmer, they would watch for squirrels gnawing on the branches of maple trees to access the sap. That was the signal to make V-shaped notches in the maple trunks and insert reeds to guide the dripping sap into buckets made of birch bark. The sweetness in maple sap is dilute, so indigenous peoples dropped hot stones into those buckets to steam off the water, and scooped away the frozen film of ice each morning to further concentrate the sap. Much of that sap was boiled away to the final sugary stage, producing a sweet seasoning that would keep well for months. As the European settler peoples arrived, the art of making maple syrup and sugar was one of the many gifts they received from these natives. Metal pots and buckets made the process of boiling down the sap easier, and gradually new technology became part of this spring tradition. Now nearly all sap is harvested from the trees through a network of plastic tubing that
© Can Stock Photo / marcbruxelle
leads to a central sugar shack with metal pans for efficient processing. While maple syrup is produced widely in northeastern America, the province of Quebec supplies fully 70% of the annual harvest, with Vermont and southern Ontario following far behind. The technology may have changed, but the same springtime processes within maple trees provide us this sweet gift. During the fall and winter months, trees accumulate starches in their roots. As the weather grows milder, these starches convert to sugary sap, which rises through the inner bark to feed the buds. During cold nights this sap either stops rising or even flows down somewhat. Ideal weather for a good run of sap is a chain of mild sunny days and freezing nights, especially while a carpet of snow still clads the bush. By early April, the taste of the sap begins to be
affected by minerals being drawn up into the swelling buds, and the season is over. Visiting a sugar bush such as Shaws south of Orillia provides a taste of the final product on pancakes and sausages, and maybe a horse-drawn ride through the woods. It also gives you a glimpse of the rich history of the indigenous peoples of this area, who were the first to discover this hidden gift within sugar maple trees. As you admire the sunshine slanting through the maple woods, and the incomparable taste of fresh maple syrup, keep in mind this is not just a gift from the trees, but as well a gift from the native peoples who first lived here. Ron Reid is a natural heritage consultant and the co-founder and former executive director of The Couchiching Conservancy. He has written numerous magazine articles and co-authored three books. Ron lives in Washago with his wife, Janet Grand.
Supply and Demand
Paul Cleary B.B.A.
The current supply of real estate inventory is low but demand is very high due to several factors.
705-327-6002
If you’re considering a move, I can help you make an informed decision. Call me today.
BROKER
paul@paulcleary.com