We tapped our Norway maple the other day. Red, sugar, and silver maples are all much better for syrup but we’ve got a Norway so that’s what we’re tapping. We tapped it last year and didn’t get much, but this year we did a better job and have gotten much more sap. I still doubt we’ll get any more than a half-pint of syrup when it’s all boiled down but it’s still fun.
Tapping the Norway Mapleon March 16, 2011