t’s that time of year again, when New Hampshire-ites head into the woods to make syrup from the sap of their box elders, Norway maples and black birch trees.
What’s that you say – nobody taps those species?
Why not? They have sweet sap, too – why don’t we celebrate Box Elder Syrup Weekend?
Because … well, to learn why, you’re going to have to read my article. Here’s a teaser to make you click through: “Sugar content of sap is measured in something called Brix, which sounds like a breakfast cereal but is actually the percentage by weight of sucrose in pure water solution.”