Friday, March 22, 2013

How Sweet It Is

By: Dani Greene, fourth generation sugar maker

From: Drizzled with Death, a Sugar Grove Mystery, by Jessie Crockett

Here in New Hampshire we know all about waiting. We wait for the fall foliage display to reach its peak. We wait for ski slopes to be covered with fresh powder. We wait for the ice to be out of the lakes. And what helps keep our dispositions sweet with all that waiting? The promise of maple syrup and all that entails. Just about the time you think you can't wear another sweater, that you can't stand to lift even one more shovel's worth of snow, the sap starts rising. And just like that, life is worth living once more.

This weekend is New Hampshire Maple Weekend and here at Greener Pastures, we couldn't be more pleased. Folks will visit from all over the region and from places even more far-flung to see how we tap tress, boil down sap and bottle it for maple sweetness all year long. If they're lucky they'll be just in time to sample our delicious Sugar on Snow, a treat made by boiling finished syrup down until it is very thick and then cooling spoonfuls of it quickly on a clean bed of snow. This is most traditionally served with a freshly fried doughnut and a sour pickle.

If you're in the area this weekend, we hope to get to meet you. If you aren't able to join us, why not take the time to make pancakes or waffles for breakfast and drown them in maple syrup. I'm sure it will help you face whatever is left of winter with a sweet smile on your face too.


  1. We are getting fresh snow here, so I think we need some Sugar on Snow today.

  2. What a lovely tradition. Not sure about the pickle and doughnut though.

  3. A doughnut, a pickle and sugar on snow sound like a funny combination, but I'd love to try them all!


  4. What a great story, so you can only tap the trees in early spring? I really don't like doughnuts, and truly, pickles and something sweet? I can't combine that in my head!