GREENWICH, N.Y. — For many in upstate New York, maple syrup isn’t just a tasty treat for pancakes, but a yearly tradition passed down through generations every spring. From buckets to tubing and old-fashioned wood-fired stoves to the latest in electric evaporator technology, there are numerous ways to make maple syrup.
To encourage children throughout New York State to learn about this timeless product, the New York State Maple Foundation and the New York Ag in the Classroom Program have partnered to present the Schoolyard Sugaring Contest for elementary, middle, and high school classes. One class in each age group takes home a prize of $250 for producing the best pint of maple syrup.
Tapping trees: Students from Chris Kelly’s Agriculture Class at Greenwich Central School in Greenwich, NY tap trees behind the school February 27th, 2017 for 5/16” tubing that will be used for collecting maple sap. (Photo By Chris Kelly)In Greenwich, N.Y., Chris Kelly’s high school agriculture class at the Greenwich Central School has decided that they’re up to the challenge. “Oh, we’re going for the win,” laughed student Rachel Hall. “It will be exciting to see how our maple syrup stacks up this year.”
Kelly has been bringing maple syrup to the masses at the Greenwich school for the past five years. Of the twenty-six students in his class, only a handful had ever made maple syrup before. “The first three years all we had were six taps and a hot plate,” said Kelly. “I kept it simple with a goal that every student could enjoy some syrup for a pancake breakfast.”
Last year nearby maple producer Mapleland Farms, LLC donated a 4’x2′ evaporator to the cause. “It was a definite learning experience for all of us last year operating the evaporator,” said Kelly. “It’s good to make sure not to scorch the pans with too little sap!”
David Campbell, Mapleland Farms partner said, “We were happy to help the kids at Greenwich high school expand their maple operation.” As a maple producer that makes 7,000-8,000 gallons of syrup a year, Campbell said, “We are always looking for good employees. The prospect of having experienced maple syrup-makers in our community is a big incentive to get involved with Chris and his students.”
Having the evaporator allowed Kelly’s agriculture class to expand to a more modern maple sugaring experience. The school currently has 20 taps run with 5/16” tubing into two 55-gallon barrels. The laborious part for his students is hauling the daily sap collection back to the school for processing, one five-gallon bucket at a time.
“It’s fun to make maple syrup,” said first-timer Frank Irish, a senior at the school. “Sure, it’s tedious with the buckets but I’ve always enjoyed being outdoors. It’s relaxing to be out here, and you really feel like you’ve accomplished something once you get the finished product.”
Kristen Cain, another senior, agreed. “I’m from the village so agriculture isn’t something I’ve been involved with before. Getting to make maple syrup is a great transition in my day from my regular classes. I look forward to making it and relaxing by the fire while the sap boils.”
Another student, Michael Casey Jr., is already involved with the maple industry through his family on Craig Farm. “We gather sap and sell it to a local producer,” said Casey. It’s amazing to me how advanced things have gotten in the maple industry, and how the production is localized to such a tiny bit of North America. It’s great to be involved in making maple syrup.”
Gathering sap: Students Rachel Hall, Brandi Bushong, teacher Chris Kelly and student Jon Miller pose for a photo with some of the maple sap collection buckets in the woods at Greenwich Central School in Greenwich, NY Tuesday, March 7th, 2017. The school is taking part in the NYS Maple Foundation and Cornell’s Ag in the Classroom Schoolyard Sugaring Contest. (Photo By Eric Jenks)Like many other forms of agriculture, Kelly’s class has found themselves at the whim of Mother Nature. “Last week was great,” said Kelly. “We collected sap and made a gallon of syrup in two days. Unfortunately it’s gotten cold again and we’ve had nothing for days. It’s all a part of learning about what it takes to be in agriculture.”
The class was hopeful, however, that warm weather this week would bring another run. The class is waiting until their syrup season winds down before sending in their pint of syrup for the panel of maple experts to judge in the Schoolyard Sugaring Contest.
With over 100 schools from across the state, participating in the inaugural competition, competition could prove to be stiff. The panel will judge each pint based on taste, color and clarity. For more information on the Schoolyard Sugaring project contact NY Ag in the Classroom Program director Katie Carpenter at kse45@cornell.edu.
The Schoolyard Sugaring project is funded in part through a grant to the NYS Maple Foundation from Farm Credit East’s AgEnhancement program.
—Eric Jenks
New York State Maple Foundation
in association with New York Ag in the Classroom Program
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