Walnut sap is/was flowing. What do you do with walnut sap? Ah, good question.
Turns out, the same thing you do with maple sap.....boil it to syrup! Oh my house smells so good right now, like German Chocolate cake. Sugaring season is my favourite part of winter/spring on the farm and almost makes the cold bearable. Maybe we are all just sugar drunk on sap, though.
Some observations and questions though.
1) little gelly blobs keep forming in the sap/syrup boil. I searched online to find out what this is and only found another sugarer asking the same question. Anyone know?
2) This sap seems to take longer to boil down.
3) They are flowing earlier than the maples. This may be a way to maximise our syrup and better tell when the maples will start flowing?
4) Our walls are NOT sticky. Not even a little bit. Nor is the underside of the shelf above the boil or the back of the stove. Our windows are not even fogging up.
5) If you use bags instead of buckets, remember to collect before nightfall and don't let it freeze in the bags. Destruction happens.
This sounds insanely good....Let us know how it tastes. Have you ever had it?
ReplyDelete