Call me fickle . . .

Because that's what I am! But honest to goodness I just couldn't resist showing you this tiny, local maple sugar shack!

Not to mention my husband about had a fit when I said I was done blogging. He just couldn't believe I would ever do that. I said, 'believe it.' Even Jay got after me! Which by the way, you should stop by and see his moon images from last night. Make sure to click on the last one to enlarge it! Amazing!!!

Since things are calm around here ... for the moment ... I figured I'd whip a few images out of my own. I hope they make you feel a little bit closer to New England this Spring. Unfortunately I cannot bring you the smell of maple syrup boiling, but trust me, it's amazing.

This little sugar shack is owned, and was built by Pete T. Nicest guy. A true New Englander too. He's been boiling for 15 years. Back then he says hardly anyone around was boiling. Now there's quite a few.

When I was there last night he said he'd produced a total of about 29 gallons over the last week and a half. Needless to say there wasn't a lot left on the shelves. He said it had been real busy. The syrup I bought had just been bottled and was still hot. Holy Cow! I came home and poured it over Vanilla ice cream, after my husband and I ate Seafood chowder from Peteys. I'm tellin' ya, that's some good eats!

There was so much steam inside it was dripping off the rafters.

Pete works at the Stuart Farm at the end of this long, tree lined driveway. My hope is to one day spend some time photographing around the farm. First I have to find an 'in'.

How I enjoy my real maple syrup every, single morning. Have you ever had Maypo? It's the bomb!

I'll try to keep blogging but if I don't ... well, you know.

Wilson Suga House

This week-end is Maple Sugar week-end in New Hampshire so I looked online to find someplace local to visit. The Wilson Suga House seemed like just the spot! Only about 15-20 minutes away.

And you thought Suga was a typo, didn't you? Must be a New England thing.

At the Wilson farm they have about 140 taps. A small operation compared to most sugar houses, but a great little place to visit.

No buckets. Instead they use a tap and tube/line system. That way it goes straight to the holding tank. I don't think most places could use this system because the sugar house is to far away from the trees but it works perfectly for them.

We met the official greeter

And there's Mr. Wilson. A fairly young guy and very friendly. The farm belonged to his father, and grandfather before that.

Though some of the larger producing sugar houses are now pretty much automated this one still uses the old fashioned wood fired evaporator.

Aaahhh, the smell . . .

She was a bubblin'

As far as sugaring goes the season is pretty much over. Due to warm nights in March it ended a little early. If the nights stay cold enough they can tap until the beginning of April. When my husband was at work up in Vermont the guys were talking about the same thing, warm days but no real cold nights below 32 degrees. Except the night we were there!

It's a beautiful day here in the Northeast so if you're interested in getting out and visiting your local sugar shack here are a few links to find them.

• New Hampshire Maple Producers

• New York State Maple Producers

• Vermont Maple Syrup Website
  

Sorry but I couldn't find any information for Massachusetts for Maine.

*The Sweetest of Days ~ Spring Magnolia