One thing that we've been thoroughly enjoying this transitional period of spring is tapping a few of our trees here on the property, and harvesting the bounty! When we decided to move out to Ontario, one of the things I was most excited about was the prospect of being able to tap for maple syrup. There's just something so quintessentially Canadian about it, and for a west-coaster, I've read about it for years and it seems such a romantic notion. And although it's definitely a lot of work to boil that sugar water down (40 to 1 ratio!!!!!), I continue to love partaking in this age-old tradition.



We debated for a while the best way to boil down the sap, especially during this year of transition and little money that is not invested directly into finishing up the house. Perhaps next year we'll invest in actual equipment (or the year after) but for now, it was important that we rig up an operation that cost as little as possible. There's no way we could do it on our stove inside - far too much sticky moisture in the house, not to mention the high cost of electricity. A turkey frier, essentially a large burner on a stand that is hooked up to a propane tank, would be the easiest and could be placed outside our door, but it costs almost $100 with a big pot to fit on, AND tanks of propane are costly too. Our wood stove in the yurt wouldn't fit a pot, and so in the end we decided we had to figure out a way to use the fire. We have lots of stones around the property, and some cement bricks. Then when Jamie did a dump run in the morning (we have to drive our garbage and recycling there as we live on an unserviced road - though it's only a 5 minute drive away), he salvaged racks from old ovens, and found steel bars, so he created a shelf for the pots!

We brought the sugar water to a boil, and then to prevent it from boiling over, we'd just add more sugar water. Pretty soon we figured out how much to put in so that it would boil comfortably without boiling over, a tricky balance at times.

Of course, having a fire going all day long requires A LOT of wood. Something we have an abundance of, for sure, and luckily chopping wood is still a novelty and therefore something we all enjoy. Kea grabbed our camera for a chunk of this day, so many of the photos on this post are hers (which explains the inclusion of photos of me:-) )



And this is a shot of the fire set-up by the end of the day:-) Obviously we made a few alterations for the next time, including lowering the set up so we needed less fire, and using sturdier pieces of steel underneath the racks so the post weren't constantly sliding into the fire. But, we did end up with really dark liquid in the end, which was the goal:-) With a very smoky flavour, yum. At this point we've put those jars in our fridge, and we'll have to do the finicky last 30-60 minutes either on a borrowed turkey frier or inside on our stove. Jamie ruined our first batch by walking away for TWO minutes at the end (and by ruined, I mean it's crystalized so can't be used as syrup, but it sure is yummy and perfect for baking or candy-making!), so we now know what everyone means when they say over and over again, "YOU REALLY NEED TO KEEP A CLOSE EYE ON IT AT THE END!)

And finally, a photo of some of my favourite trees, at the end of winter/beginning of spring. These are the trees that I stare up at from my hammock spot, from the chairs by the fire pit, from the area around the yurt. It's so neat to get to know this piece of land we own, and to see it change throughout the seasons!

And so there's one glimpse of how we're enjoying this transitional season!