March Break is coming and what better time to partake in the most Canadian of traditions: the sugaring-off! Let yourself savour the flavour.
In French it is "le temps des sucres" and the whole evaporation process takes place in the "cabane à sucre". The end product is "le sirop d'érable". Locally owned, locally made, the only ingredient is tree sap. It can be used to sweeten anything and everything.
'The First Nations shared their knowledge of cooking down maple sap with the first French settlers who arrived in the 1600s.
http://www.globurban.com/maplestuff.html
http://www.ontariomaple.com/pages/southwestern_ontario/
It might be best to call the farm before driving out.
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