copyright J.N. Urbanski

There are plenty of maple syrup producers in the Catskills. It’s worth paying more for local sugar and seeing how it’s made. It’s one of the fussiest and most complicated ways of harvesting a pure product. The machinery and equipment used gets more sophisticated and expensive every year. Farmers and producers use miles of tubing to collect the sap that sometimes get chewed by bears and squirrels, at which time somebody has to spend all day walking miles around a forest to find the leak. You have to condense, by boiling, 50-60 gallons of maple sap to yield one gallon of syrup. It’s completely organic.
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