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Jim Hyde is the Editor and designer of NewEnglandTimes.Com and ExploringNewEngland.com. He is a Jesse H. Neal Award winning writer who has served as Managing Editor of three magazines. he has written two syndicated columns, was Editor of "The DeskTop" newsletter, Co-Author of "The Plain English Guide to Desktop Publishing," and a multiple award-winning Web site designer. He is best known for having designed an written Supermodel.com, which was among the Top 100 Most Visited Sites in 1996 and 1997.

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2009 Vermont Maple Syrup Season off to Good Start

March 29th, 2009 • Filed Under

By J. James H. Hyde

The first of the ’09 batches of Vermont maple syrup have begun to hit store shelves, and the consensus is thumbs up all around.

So far, it’s been a great season. The weather is cooperating, and the sap is flowing, which means there will be lots more to go around, and this New England delicacy is one not to be missed.

The process of collecting maple tree sap has changed dramatically over the years. It seems as if each year a new technological wrinkle sends the old draft horse and buggy whip further into oblivion. But it all starts with the trees.

It can take as long as 40 years for a maple sapling to reach the size and maturity to yield its sap.

Read about how sugar makers harvest sap and turn it into one of nature’s finest nectars: Vermont maple syrup.

Jim Hyde,
Staff Writer
New England Getaways Guide

Related posts:

  1. New England Maple Syrup Resource List
  2. Maple Syrup In New England
  3. March is Maple Sugarhouse Month in New England
  4. Celebrate the 40th Vermont Maple Festival – "Something for Everybody"
  5. Vermont Food Lover’s Delight

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