Written by Charlene V. Martoni
Published in The Watershed Post
New Paltz—Three bundled-up boys huddled in the morning mist to catch drops of sap as it trickled out of a freshly drilled 1-inch deep hole in the bark of an old maple tree. Lucas, 6, licked the sap from his finger and looked up at his father, 39-year-old Luciano Lemos of Riverdale, in shock.
“It tastes a little like syrup,” he said, smiling. “Like watered down syrup.”
A handful of folks from all over New York State traveled to Brook Farm on Saturday, February 23 to take part in a maple sugaring prep-work party. The volunteers scrubbed metal buckets for sap collecting and piled up firewood to be used later for distilling the sap. They also set up maple tree taps on the 20-acre property.
The Brook Farm Project is a nonprofit sustainable farm just west of the village of New Paltz. The farm runs on a community supported agriculture (CSA) model, where members purchase shares of the season’s produce and pick up fresh crops each week from June through November.
But Saturday’s gathering was all about harvesting maple syrup, and it proved to be an opportunity for experiential learning. Creek Iversen, a 46-year-old farmer who recently took over as Brook Farm’s new manager, explained that it takes a lot of maple sap to make just a little bit of syrup. Continue reading