When I think about what things remind me of Canada and being Canadian I think of Maple Syrup. Making Maple Syrup is a process that is older than Canada itself. A few years ago, we took our girls to Westfield Heritage Villiage in Rockton (just a short drive from Waterdown) so they could learn about the legends and techniques of making Maple Syrup which started many years ago from Canada's First Nations People.
from Wikepedia:
"Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species. In cold climates, these trees store starch in their trunks and roots before the winter; the starch is then converted to sugar that rises in the sap in the spring. Maple trees can be tapped by boring holes into their trunks and collecting the exuded sap. The sap is processed by heating to evaporate much of the water, leaving the concentrated syrup.
Maple syrup was first collected and used by aboriginal peoples of North America. The practice was adopted by European settlers, who gradually improved production methods. Technological improvements in the 1970s further refined syrup processing. The Canadian province of Quebec is by far the largest producer, responsible for about three-quarters of the world's output; Canadian exports of maple syrup exceed C$145 million (approximately US$141 million) per year. Vermont is the largest producer in the United States, generating about 5.5 percent of the global supply.
Maple syrup is graded according to the Canada, United States, or Vermont scales based on its density and translucency. Sucrose is the most prevalent sugar in maple syrup. In Canada, syrups must be at least 66 percent sugar and be made exclusively from maple sap[1] to qualify as maple syrup. In the United States, a syrup must be made almost entirely from maple sap to be labelled as "maple"."
Tours and Demonstrations run from 10am to 4pm on Sunday March 4th, 11th, 18th and 25th. If you are looking for something fun to do with the kids during March Break, they are open on Wednesday March 14th and Thursday March 15th of the March Break.
The Sweet Tast of Spring Maple Syrup Festival at Westfield includes a full schedule of activities. There will be horse and wagon rides, tours through Westfield's many historic buildings and shops, as well as the opportunity to enjoy Canada's favourite sweetener. You'll be able to see demonstrated the way of collecting and making Maple Syrup over the centuries. As you wander around the grounds you will see many of the trees with a bucket attached and a spout inserted into the tree to extract the Maple Sap. You'll also see how the Aboriginals made syrup and sugar by using a hollowed out log and hot rocks, how the Pioneers used the three cauldron method to prepare the sweet syrup and how modern method uses the evaporator in the Sugar Shack. And you'll get to sample the maple syrup and maple sugar too!To start or end the day, make sure that you check out the Ironwood Building where guests can sit down and enjoy a pancake and sausage (or ham) breakfast for just $1 per item, made courtesy of the St. George Lions Club.
Admission to Westfield Heritage Village is $11 for Adults, $10 for Seniors, $6.50 for children 6-12 and children aged 5 and under get in for free.
For more information please visit call 1-800-883-0104 or visit their website www.westfieldheritage.ca
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