Shilling and sugaring

This weekend I washed all my buckets. I have 60 buckets. One of the cool things I am happy about at my sugar shack, which is deep in the forest with no electricity, is running water. I mean, running, as long as it’s above zero. I put a gutter on the front of the shack roof and it runs to a rain barrel that’s on a stand, so that the tap at the bottom of the barrel is just below my waist. We’ve had a rainy spring and there was plenty of water.
As I scrubbed each aluminum bucket and stacked them on the stairs that rise to my other barrel, the one in which I store maple sap in season, I reflected on the sugaring season that was.
It was a good year, even though I thought there was no way that I would make any syrup at all, since it’s the first spring since my book, Maple Syrup, appeared. I had a lot of gigs booked: I spoke at the Grimsby Museum, I read from my book at the Warkworth Maple Syrup Festival, and I signed copies of my book at Shaws Maple, in Oro-Medonte. The Ontario Woodlot Association, Quinte Chapter, of which I am a board member, organized a visit to my sugar shack during sugaring season too; about 25 people showed up. Greg Bridgwater, a fellow board member who has his own sugar bush in Prince Edward County, actually donated 200 litres of sap to the project, because it was a cold spring and we were worried we would not have enough sap for the demonstration. That day was snowy and just above freezing; people roamed around and looked at the trees and the sap boiling in my evaporator; another board member, Rob Wood, confessed that right after he and his wife visited my sugar bush that day he went home and tapped some trees in his own forest.
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