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Article: Liquid gold - For real maple syrup lovers, it don't mean a thing if it ain't got that zing.(Food)
- Article from:
- The Boston Herald
- Article date:
- March 22, 2000
- Author:
CopyrightCOPYRIGHT 2000 Boston Herald. 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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New England's first spring crop isn't rhubarb, or even fiddleheads: It's maple syrup. Area sugar houses usually start their rites of early spring in late February, when the sap starts running, and in a warm season, they can wrap up by late March.
In those precious four to six weeks, our region produces gallon upon gallon of the sweet liquid gold. But while there's plenty of it around, maple syrup is labor intensive and challenging to make - a gallon of syrup requires boiling down 40 gallons of sap - and as a result, it's a whole lot more expensive than the stuff that's sold as pancake syrup.
The extra expense might tempt some people to buy Aunt Jemima or ...