When late winter and early spring come around, it means just one thing for those at the sugar bush stands scattered across Northeast Indiana: it’s syrup season.
The tradition of tapping sugar maple trees for their sweet sap predates the European arrival in North America, and while some of the technology has changed, the process remains largely the same (and the product completely delicious).
But it takes a lot of work – and a lot of help from the trees and the weather – to turn the natural energy stored in maples into the syrups and candies you’ll find on store shelves.