Backyard Sugaring

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Posted on 3/31/2026 by Steve Robbins

BACKYARD SUGARING

The official state tree of Vermont is the Sugar Maple and March is sugaring time!

This time of year, as the temperatures finally get above freezing, our best seasonal products are natural corn snow and maple syrup. Heck, they even come together for “sugar on snow” (maple syrup drizzled on shaved ice).

This short note is meant to encourage folks to celebrate late winter and early spring by enjoying these fresh delights. Add some syrup to your coffee, oatmeal, pancakes, waffles or yogurt and fruit and then go sliding.

Turning maple sap into maple sugar is simple but it’s a lot of work for sure. It reminds me of homebrewing, cider pressing and gardening.  We are lucky to have plenty of local veggies, beer and apple cider for purchase but there is nothing like a fresh tomato plucked and eaten straight from the garden or freshly pressed apple cider.

So, it is with maple syrup. Drill some holes, hammer in the taps, hang the buckets, and gather sap into large containers. Then boil off the excess water while it is very fresh. Gather some friends and family to help with all the work and especially to tend to the fire and the boil. Who doesn’t love some quality time around a campfire? Small scale sugaring is just that, but with the bonus of that sweet aroma filling the air.

My advice is to find a local sugarhouse with steam rising in your neighborhood and see if you can visit for a while or lend a hand (bring some beer or snacks). I’m talking about a small operation. But be warned, you may get hooked on sugaring, invest in a small pan and some buckets and make it an annual celebration of spring.