Last year’s sugaring-off season was cut short when we had an unseasonably warm spring. This year is another story. If anyone is happy about the lingering cold temperatures into April this year, I imagine it’s our maple syrup producers.
The funny thing is, the longer I live in Ottawa, the more I feel intimately connected to the rhythms of maple syrup season. It’s as if I can smell it in the air when the sap starts to flow.
I have already made my annual pilgrimage to my favourite sugar shack in the area, something that has become a family ritual — booking a table for 20 or more and then inviting an assortment of friends and family from Toronto and Montreal to join our Ottawa caravan to Rigaud, Quebec, to the Sucerie de la Montagne.
This was my fourth visit to Sucerie (I blogged about it last year), and I am happy to say that it is still a thrill. I love the fact that trees are tapped with a spout (instead of tubes) into a pail and the sap is boiled over a wood fired evaporator.
In fact, everything at this Quebec Heritage Site is done in the service of tradition.