From the From Field to Table Series.

In February, while the snow still flies in New York, the sunshine begins to awaken the sugar maple trees. Down, down in the ground, the roots begin to send water up, up to the sweetness stored just under the tree bark.

Come along with Evan and his family as they tap the tree trunks, collect the sap in metal pails, and cook it into a sweet, golden syrup—spring's first treat.

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