Jenn and Steve and I visited a maple farm (do they call it that?) and a sugar shack on Sunday. Here's how it all goes down ...
In the spring when the night temperature falls below zero and the day temperatures rise above zero the pressure in the maple trees change and the maple water starts to flow. Maple farmers drill holes in trees that are older than 50 years and then attach little metal taps that drip into little metal buckets that hang from the trees. (A tree usually lives until it's 200 years old and up to three taps can be placed in the bigger trees)
Maple farmers then tromp through the snow to collect the maple water and take the water back to the sugar shack to be turned into maple syrup. The maple water is clear and tastes slightly sweet and mapley, mmmm good. The maple water is then stirred and boiled until it turns into syrup. Maple syrup comes in different colours depending upon whether it is collected - at the beginning or the end of the season. (the season lasts about a month each year). Real maple syrup connoisseurs can tell the difference between these differently aged syrups.
To make maple toffee the maple syrup is boiled even longer until it is thick then poured in the snow! Delicious!
Finally, maple butter is made by whipping the maple toffee until it turns white and creamy!
Who ever knew there were so many steps to making maple syrup or so many yummy ways to enjoy it!
The restaurant that we celebrated at is called Joe Beef. Despite its name, its specialty is actually seafood. The food is amazing and the restaurant is one of Montreal's "it" restaurants. It's about 3 minutes from our house so of course we had to check it out - we booked the dinner 2 weeks in advance! As you can see, Joe Beef is also a hangout for male models...check out Derek Zoolander, Hansel and Fabio!
You would never know from these photos that Jess thinks that freestyle skiing is sickeningly dangerous and as such her children's skis will never be able to scream down a mogul run or soar through the air.
