Maple Syrup Sign, Blue Heron Farm.
Tapped Maple Tree, Orebed Sugar Shack.
Bucket for sap collection, Blue Heron Farm.
Fire for boiling the sap, Blue Heron Farm.
Maple syrup in the making, Blue Heron Farm.
Sample of Maple Syrup, Woody's Maple.
Finished Product: Maple Syrup, The Orebed Sugar Shack.
Maple Donuts, Blue Heron Farm.
The Orebed Sugar Shack.
Five generations of maple producers, The Orebed Sugar Shack.
Chainsaw carver Curtis Constance of put his talents on display at Orebed Sugar Shack.
Woody's Maple.
Blue Heron Farm.
Bryan Thompson, owner of Blue Heron Farm.
Buckets at Blue Heron Farm.
Maple Weekend 2016
Maple season is not considered to be one of the four seasons, but for those in the North Country, it is the sweetest. New York State Maple Weekend, which this year took place on March 19-20 and April 2-3 this year, is a celebration of the maple season and an opportunity for the public to see how maple syrup, candies, and other sweet treats are made. On April 2nd we caught up with St. Lawrence County maple producers Jeff Jennes (The Orebed Sugar Shack), Bryan Thompson (Blue Heron farm) and Josh Whitford (Woody's Maple) during Maple Weekend to learn more about the process of making syrup and the traditions surrounding maple sugar production.
Check out our photos from Maple Weekend and stay tuned for our upcoming short documentary Maple Traditions, an exploration of the maple industry in St. Lawrence County.
Imman is a Digital Media Intern for Nature Up North. Originally from Bosnia-Herzegovina, she is studying Government and Communications at St. Lawrence University. She enjoys singing, photography, and travel, and feels lucky to have the opportunity to explore the North Country!