Maple Syrup
A sure sign of spring is the sight and smell of the "sugaring" season. Throughout St. Lawrence County, visitors can see maple syrup being made from sap gathered from New York's official tree - the Sugar Maple. New York State ranks #3 in the nation for maple syrup production with more than a third of the state's syrup coming from St. Lawrence, Lewis, and Jefferson counties.
Technology has provided improved sap collection and boiling equipment and methods over those of yesteryear, however, the production process remains unchanged. Although very labor intensive, sugaring provides an opportunity for the entire family from grandparents to grandchildren to work together to produce this pure golden syrup. Observing the tapping of the trees, gathering of the sap, and boiling and bottling of the finished syrup will give you an appreciation for why the process involves the whole family.Visitors can see a traditional wood burning sugar house, a state of the art reverse osmosis or a oil fired operation. And, while you're here, a culinary delight you don't want to miss is the pancake breakfasts sponsored by local church and civic organizations. Not only will you be served delicious pancakes smothered in fresh syrup, you will be part of the spring tradition in the North Country.
Over 200 maple producers in St. Lawrence County, with an average of 1000 taps each. Most syrup is sold directly to the consumer in pint, quart, and gallon containers as well as candies and maple cream. Syrup can be used as a topping for pancakes, waffles, ice cream, cereals, and used in cooking and baking breads, meats, and vegetables to name a few.
