The Sugar Season
Most years, this sugar camp runs for about three, maybe four weeks. We always have a good time working together and enjoying the early spring sunshine with our friends. But this year brought us only a brief moment in this place where it's just right to tap the trees, collect the sap and make what we all cherish. I'm grateful that my friends know all the signs so very well and can call us all to join together. For maybe 16 years now, I have heard that call and I come. I like feeling as though I'm a part of something as old as the trees.
That same warmth and soothing we felt tells the trees that their jobs await them to grow their leaves and provide nutrition to their bodies. Hence our brief moment. That small window of opportunity when the sap contains mostly the energizing sugar and water, no chloroscopic materials, no cellulose to help build the cell walls of the new leaves, just the jumpstarting juice...the very thing that will turn the leaves to fiery reds, oranges and flashy yellows as the snows come again.


I love to see the different bands of sugar color when I pour them together in my storage jars. Each batch is a little bit different, with darker brown for more cooking time or finer character for the humidity in the air as we stirred it in the ash trough with our paddles. I think about how we laugh and joke as we stir...

Nature's best sweetness...
When I arrived to help set up this year's closing ceremony, I found another rite of Spring taking place. The hiding of Easter eggs. And the rabbits hiding eggs were eager for my help.
One hundred and six Easter eggs we rabbits hid...
The hiding rabbits are stealthful creatures...working under the cover of the brush.






We stack the wood,
we take the tipis down,
and fold up the tarps.
We wash out the sap buckets

and say good bye to the woods for a time.

1 Comments:
looks like I missed a good time! Next spring will be so much better! Thanks for the photos!
Post a Comment
<< Home