The Kavookjian’s Maple Syrup
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3/16A hole is drilled into a maple tree on the Kavookjian’s property.
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4/16A small tap is placed to draw the sap out during late winter.
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5/16The collected sap from each tree is poured into a larger bucket and brought to the sugar house.
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6/16Water in the sap is evaporated through the process, resulting in pure maple syrup.
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7/16The syrup is bottled and then sold at the New Canaan Nature Center.
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8/16Haik Kavookjian keeps the fire under the sap condenser burning at about 185 degrees.
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9/16The Kavookjian family’s sugar shack is in full operation on a late winter day.
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10/16The Kavookjian’s maple syrup is poured onto homemade waffles. Fresh snow topped with pure maple syrup makes for a tasty and natural old-fashioned snow cone.The Kavookjian’s maple syrup is poured onto homemade waffles. Fresh snow topped with pure maple syrup makes for a tasty and natural old-fashioned snow cone.
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11/16Gabriel, Dylan, Ani and Haik Kavookjian taste some of the treats prepared by their mother.
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13/16Fresh snow topped with pure maple syrup makes for a tasty and natural old-fashioned snow cone.
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14/16The Kavookjian’s Grade A maple syrup is available in 8-ounce containers.
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16/16Amber-colored maple syrup is poured into a wooden ladle.
This article appears in the April 2013 issue of CTC&G (Connecticut Cottages & Gardens).
