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Article: MAPLE SYRUP A SWEET SIGN OF SPRING IN NEW YORK.(Living)
- Article from:
- Albany Times Union (Albany, NY)
- Article date:
- April 24, 1991
CopyrightCOPYRIGHT 1991 Albany Times Union. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Judy Shepard Staff writer
We usually associate spring with vegetables such as asparagus or fiddleheads, but in New York state, the earliest sign of spring isn't green at all, it's amber.
We're talking about one of our greatest native foods - maple syrup, the essence of maple left after gallons and gallons of sap are reduced to that not-too-sweet syrup with its distinctive flavor.
The season begins in early March and ends in the middle of April. It has been a good year for production levels as well as flavor, after two poor years, according Gary Hollen of the state Department of Agriculture and Markets.
It takes about 40 gallons ...