Maple sugaring season has arrived in Vermont. Each year, as soon as daytime temperatures rise above freezing and night time temperatures sink below freezing, maple trees are tapped and sap is collected. It takes roughly forty gallons of sap to boil down to a gallon of syrup. Even so, Vermont is the largest producer of syrup in the US. Only Quebec exceeds our production. So make some waffles, pour on some amber Grade A. It may not be all that nutritious but is sure is delicious.