Early Spring, even in Missouri
(when nights are cold, and days reach 40-50˚),
the sap starts running in local maple trees.
My neighbor taps the sweet goodness
with sap buckets, collecting gallons of
colorless liquid at the end of each day.
At 2% sugar, the maple sap is tasteless,
showing no sweetness.
But he slowly boils the sap down into
a familiar amber syrup
and bottles his own sweet maple syrup.
(Or lets it boil down into sweet
maple sugar candy.)
Yes, it's so delicious
and easy to produce.