It is a mistake to assume that environmental responsibility demands simple protection of natural assets, such as a woodlot. In the real world, sustainability works when a property is managed in a manner that is financially beneficial. At different moments in the year, distinct sections of Proctor's 2700 acres are worked in accordance with a comprehensive plan. This morning, we pulled taps out of more than 300 maples that comprise Proctor's sugarbush, punctuating the end of a brief, hectic sugaring season. Lots of people are involved, including faculty children.
The Woods Team, which will spend much of the spring splitting and delivering 60 cords of firewood to dormitories, dedicated the past eight days to gathering and boiling more than 1000 gallons of sap.
Warm temperatures this week prompted such a torrent of sap that teams worked overtime, boiling late into the evening. Here, Craig skims foam off the top of the evaporater.
We have syrup when it runs off of this ladle in sheets--like light oil.
The finished product is graded by color. The syrup in the center vial is fresh, and qualifies as Grade B amber.
While some connoiseurs prefer Grade A for its intense sweetness, many (including chefs) favor Grade B, with its distinct, caramelized flavor.
This week, we will clean the evaporater, store equipment and close up the sugar house for its eleven months of rest.
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