THE SUGAR SHACK
In Ontario and Québec, the "Sugar Season" is one of the most festive seasons for families and friends’ outings in the countryside, to enjoy the latest production of precious maple syrup, a Canadian favourite.
Maple syrup is produced by tapping maple trees early in the spring and obtained by a process of evaporation. It takes between 35 and 40 litres of sap to make just one litre of pure syrup.
To make syrup, the sap is poured in a large evaporator where it boils for hours until it reaches the peak of perfection.
The syrup is then classified by tint, from extra light to dark. The lighter it is, the less pronounced is its taste.
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MAPLE SYRUP ARTISANS
Our Canadian artisan is the team of Todd and Susan Vader, who run a century-old family business, established in Cherry Valley, a small village in Prince Edward County, a very picturesque region of the South of Ontario located between Kingston and Toronto, on the shores of Lake Ontario.
The farm was bought in 1910 by Amos Vader on the south side of East Lake, with aspirations of producing maple syrup with the farm's impressive sugarbush.
Today, the Vader's sugarbush taps over 2800 trees with state of the art technology equipment –and also with traditional pails hung to trees– to collect the sap.