Categories
Country Life

Inspecting the sap lines at Williams Farm, Wyebridge, ON

In the image above, John Williams inspects sap lines as they approach the lowest point on his farm. I hope John forgives me, but I like to compare him to the Lorax, the Dr. Seuss character who speaks for the trees. Yes, the maple trees yield up something wonderful, but this isn’t a one-sided relationship. If he doesn’t do things for the trees in return, then in the long run they produce less sap. John is something of a tree whisperer whose aim is to strike a balance that ensures the long-term health of the sugar bush.

To that end, John adheres to a number of best practices that promote the health of individual trees and the overall health of the bush. For example, tap holes are, in effect, an injury to the tree in the same way that an injection site is an injury to a person’s skin. Neither is a serious injury, but in both cases you have to take care all the same.

It turns out, the best way to heal a tap hole is not to plug it with something, but to leave it be. Use a sharp bit when drilling the hole. That avoids splitting the inner bark and minimizing the size of the wound. Drill at a slight upward angle so that moisture drains out; otherwise, when residual moisture refreezes, it expands and can potentially split the bark. And remove weak and damaged trees to promote the overall health of the remaining trees, making it easier for them to heal.

Removing a branch that has fallen on a sap line.
Categories
Country Life

Liquid Gold: Ontario Maple Syrup

This past month, we Canucks witnessed some dubious patriotism as people descended on the nation’s capital, honking horns and draping themselves in the flag. One morning, while eating my breakfast, it occurred to me that there must be less contentious ways to share with one another the Canadian experience. I gazed down at my plate of flapjacks slathered in pure maple syrup and said to myself: “I know just the thing!” I’ve never met a person who doesn’t love maple syrup. If we can’t set aside our differences to gather around an evaporator boiling 10,000 litres of sap while we draw the beautiful smell of wood smoke into our lungs, then there’s no hope for us.

And so, for the month of March, I share images that celebrate the joy of maple syrup. Given that Canada is responsible for more than 70% of the world’s maple syrup production, I think it’s fair to say that, even more so than hockey, this is a quintessentially Canadian experience.

I have an in at Williams Farm. My sister-in-law, Suzanne, and her husband, John, own a farm with a sugar bush in Wyebridge, Ontario. Every spring, they tap their sugar bush and neighbouring woodlots, and from that sap they produce somewhere north of 4,000 litres of maple syrup. Every spring, I show up with my camera to catch them working what to my eyes (and taste buds) seems a small miracle. It’s worth noting that, in addition to producing maple syrup, John is the executive director of the Ontario Maple Syrup Producers’ Association, helping advocate for the industry.

Join me, then, for the month of March as I share images that capture something of the process that turns tree sap into one of the most delicious foods ever invented. In the first two images of this series, we see John Williams inspecting sap lines to ensure their integrity and making repairs where needed.

Follow Williams Farm on Instagram.

Inspecting sap lines in the sugar bush.