SYRUP SCHOOL
Greenwich class learns maple sugaring
GREENWICH, N.Y> >> The New York State Maple Foundation and New York Ag in the Classroom Program have partnered to present the Schoolyard Sugaring Contest for elementary, middle and high school classes.
One class in each age group takes home a prize of $250 for producing the best pint of maple syrup.
In Greenwich, teacher Chris Kelly’s high school agriculture class has decided to take up the challenge.
Kelly began introducing maple syrup production to Greenwich High School students five years ago. Of the 26 students in this year’s class, only a handful had ever made maple syrup before.
“The first three years all we had were six taps and a hot plate,” he said. “I kept it simple with a goal that every student could enjoy some syrup for a pancake breakfast.”
Last year nearby maple producer Mapleland Farms, LLC donated a 4-foot-by-2-foot evaporator to the cause. “It was a definite learning experience for all of us last year operating the evaporator,” said Kelly. “It’s good to make sure not to scorch the pans with too little sap.”
David Campbell, Mapleland Farms partner said, “We were happy to help the kids at Greenwich high school expand their maple operation.”
As a maple producer that makes 7,000 to 8,000 gallons of syrup a year, Campbell said, “We are always looking for good employees. The prospect of having experienced maple syrup-makers in our community is a big incentive to get involved with Chris and his students.”
Having the evaporator allowed Kelly’s agriculture class to expand to a more modern maple sugaring experience. The school currently has 20 taps and runs 5/16th-inch tubing into a pair 55-gallon barrels. The laborious part for students is hauling the daily sap collection back to school for processing, one five-gallon bucket at a time.
“It’s fun to make maple syrup,” said first-timer Frank Irish, a high school senior. “Sure, it’s tedious with the buckets but I’ve always enjoyed being outdoors. It’s relaxing to be out here, and you really feel like you’ve accomplished something once you get the finished product.”
Kristen Cain, another senior, said, “I’m from the village so agriculture isn’t something I’ve been involved with before. Getting to make maple syrup is a great transition in my day from my regular classes. I look forward to making it and relaxing by the fire while the sap boils.” Another student, Michael Casey Jr., is already involved with the maple industry through his family on Craig Farm.
“We gather sap and sell it to a local producer,” he said. It’s amazing to me how advanced things have gotten in the maple industry, and how the production is localized to such a tiny bit of North America. It’s great to be involved in making maple syrup.” As with many other forms of agriculture, Kelly’s class has found itself at the whim of Mother Nature. “Last week was great,” Kelly said. “We collected sap and made a gallon of syrup in two days. Unfortunately it’s gotten cold again and we’ve had nothing for days. It’s all a part of learning about what it takes to be in agriculture.”
The class was hopeful, however, that warm weather would bring another run. The class is waiting until their syrup season winds down before sending in their pint of syrup for the panel of maple experts to judge in the Schoolyard Sugaring Contest. With over 100 schools from across the state participating in the inaugural contest, competition could prove to be stiff. The panel will judge each pint based on taste, color and clarity. For more information on the Schoolyard Sugaring project contact email program director Katie Carpenter: kse45@ cornell.edu.
The Schoolyard Sugaring project is funded in part by a New York State Maple Foundation grant from Farm Credit East’s Ag Enhancement program.