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