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When, at the end of winter, the days are getting warmer, but it is still freezing during the night, the sap in the trees will start to flow again, and maple syrup season starts. Farmhand Gerold drills tiny holes into the trunks of sugar maple trees and hammers drain taps into them, which he then connects to a network of plastic tubes. The tree’s sap will drip from the faucets, encouraged by a vacuum pump, and flow through the tubes to holding tubs in the sugar house. There it will be boiled down to maple syrup, a culinary specialty of New England and eastern Canada.
Lilac Ridge Farm, Brattleboro, Vermont, USA. March 2011.