Vermont Maple Syrup

Vermont is the country's largest producer of maple syrup. A visit to a maple farm is a great way to learn all about sugaring, the process of extracting maple tree sap and making syrup. Sap is stored in a sugar maple tree's roots in the winter, and in the spring when conditions are just right, the sap runs up and can be tapped. Sugaring season runs March to April, which is when all maple syrup in the state is produced.

One of the best parts of visiting a maple farm is getting to taste and compare the four grades of syrup. As the sugaring season goes on and days become warmer, the sap becomes progressively darker and stronger in flavor. Grades are defined by color, clarity, density, and flavor. Is one grade better than another? Nope, it's just a question of taste. Sap drawn early in the season produces the lightest color, and has the most delicate flavor: this is called golden. Amber has a mellow flavor. Dark is much more robust, and Very Dark is the most flavorful, making it often the favorite of first-time tasters.

When visiting a maple farm, make sure they make their own syrup, as opposed to just bottling or selling someone else's. You'll learn more about the entire process that way. Vermont Maple Syrup (802/858–9444 www.vermontmaple.org), a great resource, has a map of maple farms that host tours, a directory of producers open year-round, and a list of places from which you can order maple syrup by mail. You can also get the lowdown on events such as the annual Maple Open House Weekend, when sugarhouses throughout the state open their doors to visitors.