Of all of the good things about spring, it’s the maple syrup that makes putting up with the smelly roadkill and giant spiders worthwhile. As a girl, I spent every spring in my father’s sugar bush, helping collect sap, topping up the fire that boiled down the sap and, my favourite, making taffy by dipping sap into the snow. Last weekend, we took our kids to the Warkworth Maple Syrup Festival
. Very different from the way our family processed maple syrup, with sophisticated taplines and stainless steel drums, the Sandy Flat Sugar Bush in Warkworth is a study in efficiency. My husband, who had never seen how maple syrup was made, suddenly had a new appreciation for the cost of maple syrup. Our children loved maple syrup candy floss and the horse-drawn wagon rides through the bush. And I loved watching my family making the same memories that I had as a girl.