Bangor is a relatively large city in this part of the state. My home is just over the bridge, in Brewer, and maintains the feeling of a populous area. As we drove out of Bangor, into Kenduskeag, then Corinth, and finally into Stetson, the land and homes transformed into fields and farms. The day felt like spring, with blue sky and sunshine. It was nice to be getting out of town.
Next Todd showed us the vineyard. It was obvious that this is a passionate endeavor. He and his wife Treena started this vineyard seven years ago with 275 vines. It has now grown to 600 vines, many different varieties and a distinctive fruit wine selection.
For us, though, that day was about all things maple. Todd led us down to the edge of the woods, to the “cabane a sucre” or sugar shack, the home of the maple syrup production on the farm. Todd’s parents, Rita and John Nadeau, are from Jackman, Maine. As Rita explained, many of her friends and family made maple syrup when she was growing up. As retirement neared, the Nadeau’s decided to make the move. They built the “cabane” with wood from the land, and recently purchased a large evaporator to increase production of maple products.
Pails hung from most of the trees, already tapped and running. John Nadeau let the kids in the group install a tap and hang the bucket with the cover on the tree. It didn’t take long for the clear liquid to start dripping from the tap.
Steam billowed out of the cupola vents on the roof of the Cabane. Inside, the evaporator was bubbling and frothing, filling the room with warmth. Rocking chairs and a woodstove gave the space such a homey feeling that it was difficult not to sit and relax. Rita was taking out the plates and napkins and serving up a slice of Maple Sugar Pie to each of us. It was delicious, sweet and creamy. I remembered my grandmother making sugar pie when I was young. Rita said it was a traditional recipe. On the stove nearby, she had pots bubbling the evaporated sap, boiling it down to syrup. Periodically she would pour some into a container where she would compare the color to a set of samples. She explained that syrup is lighter in color early in the season, and deepens as the weather warms.
After the pie, we went back out with John to collect sap from the buckets that hung on trees around the cabin. He used a tractor with an industrial sized plastic barrel strapped to the front. The kids took the buckets off the trees and poured the liquid into the barrel. John let the little ones ride with him from tree to tree.
When we made our way back to the cabin, Rita instructed us to fill a child’s sled with snow. With our hands, we packed in the crystallized snow and brought the sled back. After some stirring and testing, it was finally ready. After handing everyone some popsicle sticks, they poured some hot thick syrup onto the pressed snow. We swirled the warm gooey maple onto the sticks and enjoyed the maple taffy.
My daughter and I thoroughly enjoyed ourselves visiting the Dragonfly Farm and wish to extend our thanks to the Nadeau family and the Franco American Center for giving us an experience that we had never had. Many of my ancestors had their “cabane a sucre” and supplemented their farming in the off season with maple syrup production. It was a nice reminder of simpler times.
This past weekend was Maple Sunday here in Maine. That’s when many maple farms open their doors and allow the public in to see how maple syrup is made. Dragonfly Farm and Winery is a participating farm. For more information, visit their website. Here is a link to Dragonfly Farm and Winery in Stetson, Maine. http://www.mainewinegrower.com/
Here is the link to the Franco American Center in Orono. Great resource for history and support. http://www.francoamericanarchives.org/
