The following is a personal blog post and personal photos by Del Orloske, used with permission by Del.

“In the sweetness of friendship let there be laughter, and sharing of pleasures. For in the dew of little things the heart finds its morning and is refreshed.” – Khalil Gibran

The flow of sap begins to run at this time of year with the fluctuation of the temperatures. Cold nights followed by warm days are best for the flow to occur. When it dips below freezing a suctions (or negative pressure) is created within the tree. As it warms during the day the pressure is released and pushes the sweet liquid through the small tubular cells within the tree.

I decided to use a spile tap that I had made from a sumac branch. The spongy pith in the middle of the sumac is easy to clean out with a heated metal rod. Before tapping the sugar maple tree I stopped for a moment and placed my hand on the bark to ask for permission and to give thanks for the gift that the tree was offering.

I prefer to use the water as it is rather than boil it down to syrup. It normally takes approximately 40 gallons of sap to make just one gallon of syrup. The amount of wood or fuel is a lot. But water sap is sweet which I drink fresh or added to my green smoothies. I add a stick of cinnamon to each quart of sap water not only to flavor it but also to keep it fresh. Cinnamon has anti-bacterial, anti-fungal and anti-viral properties as well as a host of other health benefits. I store maple water in the refrigerator until I’m ready to use it. Usually it keeps for a least a week or so. Freezing it may be another options for longer storage..

Collecting my maple water has a spiritual component for me as it connects me to the living trees in a very intimate way. I literally become part of the tree for the water sap becomes my cells and blood.
I like what Marianne Williamson said “As we become purer channels [of the] light, we develop an appetite for the sweetness that is possible in this world. A miracle worker is not geared toward fighting the world that is, but toward creating the world that could be.” I think this world needs more miracle workers if we are to survive and thrive in the coming years. A large part of that for me is learning the wisdom and lessons that nature teaches so eloquently.

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Come met Del in the flesh and learn how you can tap maple trees in your own backyard for the best maple syrup in your own backyard.
Sunday, Feb 23 from 2-4pm. Link: https://ashokancenter.org/product/maple-sugaring-how-to-tap-a-tree-in-your-backyard/

Del was born in Ithaca, NY and grew up in New England and now lives in the Woodstock area. He received his graduate degree in sustainability and land planning at the Conway School in Massachusetts and holds an undergraduate degree in science and mathematics. For 12 years he has worked as a consultant for landscape architects, wetland scientist, engineers in NY and CT with a focus on mitigation, restoration, and storm-water management. Del is a licensed New York State D.E.C. Outdoor Guide as well. He has been teaching as an on-call instructor here at the Ashokan Center since 2015. He shares his love for the natural world with everyone he meets. His deep sensitivity and commitment to sustainability and the health of both the environment and the community add an integral aspect to Ashokan’s teaching staff.

Connect with Del’s By Nature’s Design page here:
https://www.facebook.com/773279889461014/