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Sweetness in the sugar bush

A meditation on maple sugaring

By SANDY LONG

NEWFOUNDLAND, PA — You don’t have to journey far to find family-produced, organically certified, sustainably harvested maple syrup. At Journey’s End Farm, the Curtis family has produced maple syrup since 1934, and recently hosted a Maple Sugaring Field Day in conjunction with the Pennsylvania Women’s Agricultural Network (PA-WAgN) to teach others about how it’s done.

In spite of classic spring thaw conditions, participants tackled mud, brambles, snow flurries and gusting winds while collecting firewood, harvesting sap, learning how to manage a sugar bush, equip a sap house and boil, evaporate and grade syrup. The tapping season typically runs from mid-February to late April and is a time of intense physical labor and long hours of syrup production.

Today, Kristin Curtis runs the farm with sons Jason, Ira and Andy, and the assistance of other family members and friends. Their work is guided by the philosophy that “We should not take more from the earth than we need, and what we do take should be used to its fullest extent.”

PA-WAgN’s Ann Stone applauded the commitment of women like Curtis who create fresh approaches to farming. “Women in agriculture are doing it differently, using sustainable methods, on smaller scales with less mechanization,” she said. The organization provides support and educational opportunities to women working in agriculture with workshops, conferences, networking, mentoring and programs on business planning, farm management and more.

Journey’s End farm transforms into a children’s camp during the summer season, where campers gain a better understanding of “who they want to be, how their actions impact the world and what they are truly capable of.”

For additional information about the farm or camp, visit www.journeysendfarm.org or call 570/689-3911. To learn more about PA-WAgN, visit wagn.cas.psu.edu or contact Stone at ams39@psu.edu.

In New York, which boasts 1,500 maple producers, the industry will host its 13th Annual Maple Weekend on March 29th and 30th. Visit mapleweekend.com or prideofny.com for more information.

TRR photo by Sandy Long
Maple trees are tapped using buckets or line systems. Journey’s End Farm owner, Kristin Curtis, center, helps Raven Strozzieri, left, to drill a hole in preparation for installing a spile as Gay Rodgers looks on during the Maple Sugar Workshop organized by PA WAGN at Journey’s End Farm in Newfoundland, PA. (Click for larger version)
TRR photo by Sandy Long
The spile is tapped into place and the sap begins to run. (Click for larger version)
TRR photo by Sandy Long
Buckets are hung on the spiles to collect the clear sap, as demonstrated by Ira Curtis. (Click for larger version)
TRR photo by Sandy Long
The sap is collected and transported to a vessel pulled by an antique tractor. It takes approximately 40 gallons of sap to produce one gallon of maple syrup. (Click for larger version)
TRR photo by Sandy Long
Ralph Curtis, now 87, stokes the ravenous fire in one of the farm’s two evaporators, which boil the sap. The yard-long lengths must be fed into the blaze roughly every five minutes. (Click for larger version)
TRR photo by Sandy Long
Andy Curtis checks the consistency of the maple syrup. (Click for larger version)
TRR photo by Sandy Long
Syrup is graded according to shades of light or medium amber (Grade A) and Grade B dark maple syrup. The maple flavor deepens as the syrup darkens. The more delicately flavored light syrups occur at the beginning of the sap run. As the season progresses, the syrup darkens and develops a bolder maple flavor. (Click for larger version)
TRR photo by Sandy Long
Bill Davis discusses management of the sugar bush, the name applied to the forest where the maple trees are tapped. Carefully tapped trees can produce for many generations and more than 100 years, according to Davis. (Click for larger version)
TRR photo by Sandy Long
Firewood is sustainably harvested from the 200-acre property and is still split manually, using mauls and wedges. (Click for larger version)
TRR photo by Sandy Long
Raven Strozzieri gathers firewood to use for boiling the sap. (Click for larger version)
TRR photo by Sandy Long
Ira Curtis sells the finished products: maple syrup, maple cream, maple crumb and maple candy in the Sap House. (Click for larger version)