Maple sugaring season in New England is a sure sign that spring is on its way. The sweet smell of pure maple syrup permeates the air as residents and visitors make their way to one or more of the many maple sugar shacks in New England. Generating nearly 500,000 gallons of maple sugar per year, Vermont is the largest producer of maple syrup in New England and in the United States. New Hampshire produces approximately 90,000 gallons of maple syrup per year followed by Massachusetts which produces about 50,000 gallons of maple syrup per year.

Sugaring in New England was first discovered by the Native American Indians, who taught it to New England's first English settlers. The Native American Indians called this candied sap, "sinzibukwod" which translates to "sweet buds". The Indians used maple syrup as an ingredient in their stews, teas, breads, and even vegetables.  Cooking with maple syrup is still popular today. It is used in everything from maple baked beans to maple ice cream.

The process for making syrup hasn't altered much over time. A metal pipe or spile is driven about 2-1/2" deep into the trunk of a Sugar Maple or Hard Maple tree. A bucket is then hung just below the pipe to catch the sap as its flow starts and stops. In order to get a suitable flow, a Sugar Maple's trunk needs to be about 10 to 12 inches in diameter. It usually takes a Maple 40 to 45 years to grow to this girth. Unbelievably, it takes anywhere between 40 to 43 gallons of sap to make just one gallon of pure maple syrup.

Steamed lobster...sweet, buttery, fresh and tender with just a touch of fresh lemon and cilantro...Mmm...Mmm...goood...that's how I like my lobster. With the Atlantic Ocean in it's backyard and over 5,000 miles of coastline, the cold, clean, rocky waters of Maine are a playground for lobsters and harvesters alike. In fact, did you know that over 90% of our nation's lobster sold today comes from Maine? Prior to the mid-19th century, lobster in New England was considered a poor mans food. Back then, lobsters were large ( some up to 40lbs !), plentiful, and cheap. Often, it was a free-for-all as the lobsters simply washed up in piles along the shores. As immigrants from Europe started to populate New England, the taste and popularity for lobsters quickly grew giving rise to new industry and innovation. It was a real rags to riches story as this spiny bottom feeder became a delicacy only the elite and well-to-do could afford. Soon entrepreneurs created outdoor, seaside kitchens to attract the upper-class as they sailed along the New England coastline. Chairs and tables were placed  around giant fire pits where steamed lobster was served up on beds of seaweed to incoming patrons...thus giving birth to the first lobster shacks.

Sawyer's Dairy Bar is located on  1933 Lake Shore Road in Gilford, New Hampshire. Sawyer's is an outdoor dairy bar conveniently located in walking distance by nearby hotels and resorts. In fact, we dared and darted across busy Rt 11 so we could avoid taking the car. Although I hear their seafood, particularly, the clam and lobster rolls are out of this world, on this hot summer day, we were there for the home made ice cream. I diverted from my usual Black Raspberry and went for the Pistachio Nut...rich...very creamy...with generous portions on pistachio nuts...I was quite pleased!  Prices are fair to high with with generous portions and  friendly, courteous service. If we would have had a freezer in our unit, I  would have gladly bought a gallon to take home to eat while watching the late, late show!

Famished and looking for something quick to eat, we stopped by 911 Burgars and Dogs in Feeding Hills, Massachusetts. 911 is a seasonal, family owned and operated business specializing in, you guessed it, burgers and dogs. Operating out of a small brick hut that is set back a bit from the road, one could easily breeze right by...don't. If you are looking for something fast and reasonably priced, 911 is worth the stop. Its a great place to take the kids with plenty of outdoor seating at umbrella covered picnic tables. You place your order inside, take a number, and pick your order up at the pass through window on the outside when your number is called.They are one of the few places around that grill their hot dog buns...and even their fries. However, they claim one of their top sellers to be  a spicy hamburg grinder that is packed with Cajun-style onions and topped with chili. I gave this concoction a try and though I love the grilled onion and spice mix, I couldn't get past the chili topping. Call me old-fashioned, I guess.

LOCATION: 9-1-1  1157 North Westfield St Feeding Hills, Massachusetts  01030 413-786-6800