M is for maple syrup, sweet, sticky, and made right here in upstate NY.
The trees are tapped in late February and the sap is collected through most of March. As long as the days are above freezing and the nights below, the sap is good for syrup. Once the trees bud, the sap turns bitter and the sugaring season comes to and end.
Real maple syrup is much preferred over the artificial stuff sold on grocery store shelves. It is wonderful on pancakes, scrumptious on oatmeal, and fabulous drizzled over a bowl of vanilla ice cream.
We missed a field trip to the Sugar Shack this year (These are from a few years back...), but I did manage to secure a gallon of the sweet stuff for future snacks and breakfasts. Many thanks to my friend, Sheri, whose father spends the month of March hanging out by the fire and pouring syrup into bottles.
Sorry, no pancake pictures today.
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Wells Memorial Library.
6 hours ago