Spring musings

spring shoots popping out of the snow in a garden

The lake is still frozen, the surface turning darker by the day waiting for the ice to honeycomb and sink. It reminds me of the remarkable images from the Artemis mission to the moon of the craters, swales and pockmarks of its blackened surface.

Last weekend, when it was 20 degrees, I was in my shorts raking the leaves out of the garden beds when I looked down and saw a big dark brown object on the ice.

At first, I thought we had left a pair of pants or jacket on the ice, but then realized it was an otter who had leaped out of one of our ice fishing holes and was feasting on a rather large fish. The otter was huge, the size of a small seal and was gulping the fish down leaving a splatter of blood on the ice. The incongruity of watching an otter eat a fish on the ice while I was raking leaves in my shorts wasn’t lost on me. Spring in Canada.

As I dig in the garden, I see pink and pudgy worms, squirming in the sunshine, waking up from their long winter’s nap. If they could yawn and stretch their grubby bodies like a toddler, they would.

Tiny green shoots sprout up from beneath the pristine snow. Soon, my daffodils and tulips will erupt, flooding the yard with reds and yellows and pinks. The rain rejuvenates the buds and bulbs, washing away the weariness of winter.

We boil down the last of the sap from the six maple trees we tapped. I read somewhere that the sap will stop running when you hear the first spring peepers (frogs). We had pulled the buckets down the day before, and sure enough, on my walk with Bentley, I think I heard my first spring peeper. We’re getting good at this maple syrup thing even if we are amateurs (and even if we still spend $100 on propane to get about the same equivalent in maple syrup).

On Easter Sunday, I visit my friend at their family farm to help them sugar off. As we wait for the rich golden liquid to boil down to that perfect sticky consistency, I mention that we had taken the blade off our ATV. My friend Madeliene, the prophet, says, “Oh, so it’s your fault then?” referring to the endless winter we are having. Two days later, we are blanketed with another dump of snow. Superstition and snow run deep in these parts.

Back at home, I notice a large tree has fallen on the ice. It was an old poplar that had a large dead branch that jutted out over the lake, popular with the wood ducks and eagles when they came to visit. They will need to find a new perch this summer.

I hear and see the flocks of Canada geese flying home and the distinctive honk of the trumpeter swans who never left but are on the move. I finally see our heron—the first harbinger of spring. We hear the first croaky call of the lake’s town crier, the loon, announcing his triumphant return. His vocal chords are weak and out of practice after his long journey home.

Don’t be tricked by the robins and the groundhog. These are the true signs of spring. Or perhaps just spring musings on a rainy day.

Lake and blackened ice

The blackened surface of the ice on the lake is like the images of the moon from the recent Artemis mission

Tulips in the garden

What I hope my garden will look like in a few weeks time

Tap into liquid gold

Clare tapping a maple treePing. Ping. Ping.

As the days get longer and the late winter sun grows stronger, families and farms in eastern Canada turn to a time-worn tradition: tapping trees.

Since moving to Eastern Ontario twenty years ago, I have spent many a March in the sugar bush.

In the early years, it was tapping trees and boiling sap in the sugar shack at my best friend’s farm in Parham. For the past four or five years, we’ve tapped a half a dozen maple trees on our property– something fun to make the endless month of March pass by quickly and to teach the kids about being sustainable.

Unless you’ve made maple syrup before, you can’t truly appreciate the work and effort that goes into making that precious one litre of liquid gold.

I remember one year, when the kids were just babies, Leslie and I wading through thigh-high snow, dragging the kids bundled up in snowsuits and scarves behind us on the toboggan to tap trees. We didn’t even make it halfway to the sugar shack before giving up because the snow was so deep.

Then there is the lugging of the buckets. On our property, the maple trees are down at the lake. We store the sap and boil off outside the barn. That means lugging heavy buckets full of sap daily up our big hill. I swear by the end of the season, my arms are about two inches longer than they were at the start of the season.

Finally, the hours and hours of boiling until you hit that critical moment when the sap thickens into syrup and you can sugar off. Most people don’t realize how critical the timing is. Wait too long, and you have crystallized candy on your hands. Sugar off too soon and you’ve wasted hours of boiling to create runny syrup.

Luckily, we learned how to determine the perfect consistency and exact time to sugar off from the very best—Audrey Tarasick, Leslie’s mother. Audrey would stand over the evaporator with her silver ladle, testing every five minutes how thick the sap was by seeing if the liquid formed a half moon drop on the end of the ladle. If it did, the sap was ready to sugar off.

For us, I’ve calculated it costs us about $80 in propane to get our 4 litres of maple syrup. Sure, we could buy it cheaper, but the fun and memories it’s given us over the years are priceless.

This week’s #HappyAct is to tap into some liquid gold this month. Little Cataraqui Conservation Authority’s Maple Madness runs this year from March 11 to 19 (March Break), and on the weekends of March 25 and 26 and April 1 and 2. One litre of syrup will run you $26.25.

Girl with sap bucket
One of our first years tapping on our property

tapped-trees