upon winter's thaw
but the blooming is still a long way
there are no bees nor buds
peeking from dawn's grey mist-
but its a perfect time for tapping
maple trees for sap, each drop
into bucket to be boiled long until
sieved low & smooth
it is raw sugar,
amber, dripping thick & golden
perfect for morning pancakes
this reminds me
how each of your poetic word
lands on my tongue
wood-fired, syrup
Process notes: Feb-March are maple trees sugar seasons for us ~ Up north, Ontario farms tapped sap from maple trees to be boiled and sold as maple syrup. This maple sap making business was taught by First Nations and was an important social activity. The tradition of collecting maple sap and boiling it down- it takes 40 gallons of sap to make 1 gallon of syrup- spans Eastern Canada. But nowhere is it better understood and more embedded in in the culture than in Quebec, which produces 77% of the entire world supply, over 32,000 metric tons.
Posted for OpenLinkNight at D'verse Poets Pub - Hosted by Anthony Desmond ~
