Sugar season started a fortnight ago. The sap is flowing slowly, but steadily. Bright sunshine in the afternoons compliments nights well below freezing. With a few feet of snow still on the ground, it would seem that we are in for a long season. I have 112 taps in, with buckets hanging beneath each one. Our sugaring system makes use of strong arms instead of lines of tubing. Sap is stored in drums and buckets next to our simple sugar shack; inside the rickety door liquid gold is boiled down thanks to a rusty evaporator and four pans set atop the flames. Not the most efficient, but certainly effective.
D Acres of New Hampshire in Dorchester, a permaculture farm, sustainability center, and non-profit educational organization, is a bit of a challenge to describe. Join us for this week-in-the-life tour, a little of everything that really did unfold in this manner. Extraordinary, perhaps, only in that these few November days were entirely ordinary.