Old fashioned pancakes. Oh yeah.
As I mentioned in my previous post, March is prime-time for maple syrup making in the northeast region of the U.S (however, New England just got hit with yet another major snow storm earlier this week 😦 ) Early spring weather allows for the maple sap to “defrost” and flow easily out of taps that maple farmers drill into their trees. It’s collected, transported back to their sugaring shack, then put into an evaporator to boil. After that it’s filtered, bottled, graded, and makes it’s way to your kitchen table.
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