I've been couped up in the house for far too long between this brutal winter and not feeling well. I'm still not feeling well but the sun was shining and the temps were up so I forced myself out of the house. With the windows open and the music up, I hit the road around 11:30am. It was 37 degrees, warm and sunny day! I headed North from I95 to I91 then East on I84 from there I jumped on CT-74. The playlist on the way to my destination consisted of Ziggy Marley, Michael Franti, Ray Lamontagne and Van Morrison. The air smelled of a wood fire burning. I was starting to get hungry about an hour into the trip so I was happy to see a diner as soon as I got to CT-74. The Track Nine Diner, located right next to the train tracks was packed, a good sign. I pulled into the lot and headed in. As I walked in I immediately felt awkward. You could tell it was a local hot spot and here was this stranger walking in, all alone for lunch... Well breakfast. I ordered an egg, home fries, toast and a side of bacon with an OJ. All eyes were on me, the girl who hates being center of attention. I eventually got over the awkwardness and enjoyed my meal. The food was good as was the service, I'm glad I stopped!
I left with a full belly and a good feeling. Aside from the brief moment of panic when I thought I locked the keys in the car as it was running. I was grabbing something from the trunk to put in the passenger side, I swear I hit the unlock button before I closed my drivers side door but the passenger side was locked! I automatically think I hit lock instead... An hour away from the spare key. That part wasn't too much fun. There was a huge wave of relieve when the drivers side opened.
Fifteen minutes later I was at my destination, Rivers Edge Sugar House, located at 326 Mansfield Rd (Route 89) in Ashford, Connecticut. As I pull up I notice a sign saying they are boiling today, which I'm glad I'll get to see the process and fully enjoy the experience.
I've come to the conclusion that the best places are kept at the end of a long, winding, narrow driveway. As soon as I parked and stepped out of the car there was the faint scent of maple syrup. You walk into the storefront where they sell their syrup and honey, go through the doorway and into another small room with a doorway into yet another room. You can see the steam and smell the syrup right away. I walked into the room and the aroma was heavenly! Sweet, but not sickening. I love maple candy. Which is what I immediately thought of. The steam filled the area where the machine was, rising up to the roof which was open to let the steam out. As soon as I came into the room the woman handed me a sample of the syrup. Nice and warm. So delicious and sweet!
The owners Amy & Bill were such nice people! Amy told me some details about the machine and the process. I learned that they rent trees from land about five miles away. They have around 2,000 taps. The fee to rent the trees is a certain percentage in cash or final product, she said mostly people take the product... I don't blame them! The sap is actually clear in color and the consistency of water. Not at all what I expected. I don't remember all of the details but the syrup goes into the machine where it is boiled by a fire underneath to evaporate the water. Once Bill opens the door to throw more wood on the fire the syrup stops bubbling and becomes still. As he closes the door it starts to bubble and foam again. He puts a few drops of a clear liquid in to stop it from foaming over which would not only make a mess but also cost them syrup. The syrup has to reach 7 degrees above the boiling point of water, as soon as the temperature hits that seven degrees they can start pouring the syrup. After this process it goes through filtration.
I learned that the season typically starts around Presidents' Day and ends around March 24th. I also learned that the process is highly dependent on the weather. It needs to be below freezing temps at night and above during the day. This years winter was so cold that they were unable to start until March. Amy was saying they lost time at the beginning of the season but she doesn't think they will make it up at the end.
I asked if their product was sold elsewhere. They sell from the sugar house, online, to a local restaurant, UCONN and Yale. They were in a Whole Foods until they had a slow year a couple years back where they couldn't keep up with the demand. They hope to get back in there again this year. Amy said they get really busy around the holidays since people like to give their product for gifts.
They have to snow shoe out where the trees are to dig out the lines and collect the sap after the snow storms. The lines stay out all year round however the taps come out at the end of the season so that the trees can heal. Then the fire wood needs to be chopped during the off season. There is an area out back right next to the open doorway by the machine where the wood is kept so that it can easily be put into the fire. I have no clue the size but it was full when the season started just a few weeks ago and there isn't much left. At one point they would go through five times that in a season until Bill started using reverse osmosis which speeds up the process and saves firewood.
I asked about the honey they produce as well. Bill thinks this will be a harder year. He mentioned he went into the winter feeding them a lot but that it wasn't fattening them up. He said he has to get down there to check out the hives after the syrup season. I also asked out of curiosity, if he sees the difference in the declining number of bees which is a huge issue and sadly he has. We can't live without honey bees, literally can't live. Scary thought.
Bill told me it all started with a lasagna pan in the garage... Now twenty-two years later he has grown to having machinery where he can use reverse osmosis with two thousand taps in the trees. Incredibly inspiring story!
The drive home was still sunny, the temperature hit 47 degrees, the windows were open wider and three of my favorite songs came on: The Mamas and The Papas - California Dreaming, The Zombies - Time of the Season and The Band- The Weight. Perfect road tripping scenario!
If you're looking for something different to do I highly recommend you check out a sugar house next season. If you can make it to Rivers Edge Sugar House even better. Such a comfortable, warm and friendly atmosphere!
Much peace & love
- Marie
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