The Kavookjian’s Maple Syrup August 9, 2016 John Torsiello, Photographs Courtesy of Randy O'Rourke, FacebookPinterestTwitterLinkedinemail 1/16 2/16 3/16 A hole is drilled into a maple tree on the Kavookjian’s property. 4/16 A small tap is placed to draw the sap out during late winter. 5/16 The collected sap from each tree is poured into a larger bucket and brought to the sugar house. 6/16 Water in the sap is evaporated through the process, resulting in pure maple syrup. 7/16 The syrup is bottled and then sold at the New Canaan Nature Center. 8/16 Haik Kavookjian keeps the fire under the sap condenser burning at about 185 degrees. 9/16 The Kavookjian family’s sugar shack is in full operation on a late winter day. 10/16 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. 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. Show Caption Hide Caption 11/16 Gabriel, Dylan, Ani and Haik Kavookjian taste some of the treats prepared by their mother. 12/16 Lynn’s maple-walnut muffins recipe 13/16 Fresh snow topped with pure maple syrup makes for a tasty and natural old-fashioned snow cone. 14/16 The Kavookjian’s Grade A maple syrup is available in 8-ounce containers. 15/16 Lynn Kavookjian’s maple-pecan pie 16/16 Amber-colored maple syrup is poured into a wooden ladle. This article appears in the April 2013 issue of CTC&G (Connecticut Cottages & Gardens).