It is 7:00 AM on April 9 and I have just put my daily spoonful of maple syrup on my oatmeal. I glance at the thermometer which reads 24 degrees and my mind goes to Ken and Janice and the Robinson Farm in Post Mills. You might say why in the world would you string that all together. Here’s why. I know that because it is below freezing today and it will go above freezing later today, that once again the sap will flow in the maple trees. It has been what farmers are calling a “gusher” year. The weather has been perfect for many weeks now and the sap flow has been tremendous. That means Ken and Janice and their family have been working long hours to keep the pans boiling to produce that sweet treasure of the north – Maple Syrup. It is very hard work; collecting, pumping it to the holding tanks, boiling at all hours of the day and night, and “bottling” it after it is finished. It will take anywhere from 32-40 gallons of sap to produce one gallon of syrup. At Ohana Family Camp, we will enjoy the "fruits of their labor" as we pour that delicious golden syrup on our pan cakes and French Toast. Jake, our chef, will use that syrup in all manner of cooking.
We are fortunate to have the Robinsons close by, and more fortunate that they still practice the art of “sugaring.” And it is an art. Every sugar maker has learned the hard way; by dozing off and burning their pan or undercooking their syrup or letting the sap “sour,” if you will, by not boiling it soon enough. Ken has been sugaring for more than 70 years, an art he learned from his father. Janice learned from Ken and has been sugaring for 50 years.
At one time The Robinson Farm and the Bacon Farm (where Ohana is now) were all of the same family, and probably sugared together. We still have the remnants of our old sugar house near the barn, along with many buckets and much of the old equipment. The huge maples wear the marks of ancient drill holes where the taps where placed. They slowly heal over, but if you look closely you can find them.
Sugaring is a ritual in Vermont and we are so lucky to have the benefits of the sweet success on our tables. Ken and Janice are mindful that we need much syrup to feed all the families and campers who stay at Ohana. And campers also like to take a pint home with them to remember Vermont. Ohana’s syrup for this year is already “put up” in 15 gallon containers. With our commitment to support local agriculture, we feel fortunate to be able to buy from a farm just up Quinibeck Road. It is our part in honoring a Vermont tradition and our agricultural heritage. Thank you Ken and Janice.
