IT'S MAPLE SYRUP TIME!
- Discover all four ways we collect maple sap
- See if sap is flowing today on the self-guided Maple Walk
- Treat yourself, it's "Maple all Month" in the Restaurant
Sugarbush Pancake Brunch
Saturday, March 21, 8 a.m.-1 p.m.
$9 member/$11.50 non-member, $6 ages 4-7, ages 3 and under free
MacMillan Auditorium, Oswald Visitor Center
No advance reservations required. Brunch tickets can be purchased day of event in the Great Hall and includes gate fee. To receive member rates, Arboretum members should present a member card for their group.
Thanks to generosity of Sturdiwheat, a Minnesota-based company, for donating the pancake mix for the Saturday brunch.
Saturday, March 21, 8:30 a.m.-2 p.m., free with gate admission
Sugarhouse Maple Woods
Watch tree tapping, syrup cooking and spile making.
Saturdays, March 28 & April 4, Noon-4 p.m., free with gate admission
Drink a toast to spring. Sample fresh sap and sweet syrup. See how trees are tapped, sap collected and syrup finished.
Daily features through the month of March
- Pumpkin pie with maple butter
- Maple pot de creme
- Maple candies
- Maple bacon popcorn balls
- Sandwich selection: Maple and rosemary-roasted turkey breast, stone ground mustard aioli, caramelized onions and swiss on honey wheat breat
- Weekend Brunch: crepes with maple sugar, warm maple syrup and apples
Check out this video of pancake art created specifically to celebrate the Arboretum's Pancake Brunch!
By Richard DeVries, Landscape Gardener and Maple Syrup Specialist
Last week someone called me to ask if she did not tap her trees correctly or if the season was over. I told her to be patient, usually it takes a couple days for the trees to wake up.
A couple days later I was wondering myself if the season was over. The temperatures were climbing and the sap flow was minimal until it completely stopped.
It is well known in the world of Maple Syrup that we need below freezing temperatures at night and well above freezing temperatures during the day. With 2012 still fresh in my mind I was starting to panic, that year it warmed up so fast that the season lasted only a week.
But the season is not over until the fat tree leafs out. Luckily the temperatures dropped below freezing this week and we are back in business. This week is looking great for sap flow.
The nights are cold and the days are warm and the trees are building up pressure. We should have enough sap to be boiling during the pancake brunch.
We also expanded our Black Walnut experiment from 5 to 11 trees. We will be cooking Walnut syrup on our outside cooker. Visitors can experience four different ways we collect sap on the Maple trail. We will also have tree tapping demonstrations, spile making activities, candy making demonstrations and sap and candy sampling.
Come this Saturday for the pancakes and stay for the tours to see how pure Maple syrup is made.