Maple sugaring, as Burr Morse will tell you, doesn’t require fancy stainless-steel boilers and gravity-fed tubing–simple firepits and recycled milk jugs work just fine, too. Morse should know: His family claims sugaring roots stretching back nearly two centuries, and today Morse sugars from the same trees his granddad once tapped. Come March, his farm, with its country store and farm-life museum, is a destination for maple-hungry travelers. We got the sweet skinny on making maple syrup inexpensively while he boiled sap from his sugarhouse.
You can find out more about sugaring and Morse Farm at:
morsefarm.com
Ian Aldrich
Ian Aldrich is the executive editor at Yankee, where he has worked for more for two decades. As the magazine’s staff feature writer, he writes stories that delve deep into issues facing communities throughout New England. In 2019 he received gold in the reporting category at the annual City-Regional Magazine conference for his story on New England’s opioid crisis. Ian’s work has been recognized by both the Best American Sports and Best American Travel Writing anthologies. He lives with his family in Dublin, New Hampshire.
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