Today it’s warm, over 60 degrees. And it was in the 20’s earlier this week. That mean the sap is running today. Joe just left to collect sap at the Quabbin Reservoir, where we tap some trees on state land. So far today we have about 1,000 gallons of sap to boil down. We’re making really light Grade A medium amber (just a shade under the fancy grade).
Up at the house is the corned beef Joe bought. I’m not a big fan (a traitorous sentiment of my Irish heritage, I know). Once a year we have it during sugaring season, boiling it in a big pot over the fire with sap instead of water. I love the boiled veggies that go with it. The sap makes for a slightly sweet and yummy flavor. Give it a try this St Patti’s Day and let me know what you think.