Western Massachusetts

Guest post by Gwen Connors and Sheila Ayala Heady, fans of delicious food, especially the local kind. They publish a Pioneer Valley food events newsletter called Valley Nibbler. Sign up today!

Trudging through late winter slush can make even the hardiest New Englander long for warmer days. Yet, we do have one thing to lift our spirits before the cold leaves us: maple sugaring season! Melody Litwin sees the sugaring as the light at the end of winter’s tunnel.

“My very favorite thing about sugaring is how it puts your fingers on the pulse of the coming spring. It provides a source of hope and anticipation when it feels like winter will never end, when we all need it most,” said Litwin, who teaches maple sugaring through Easthampton’s Haberdashery.

Self-described maple sugar enthusiast and local Becky Sweger enjoys the season both as a harbinger of spring and as a community event. “It’s a great excuse to get out of the house and join with other people when you’ve been having some cabin fever. I love the communal aspect of it and the sense of place.”

“We were new to the area and had visiting in-laws, so we brought them to a pancake festival in Chester,” said Sweger. “It seemed like a very New England thing to do, so we found sugar shacks with their own kitchens and have been visiting them since.”

Know What to Expect

If you are unfamiliar, maple syrup is made in sugarhouses throughout Western Massachusetts, mostly during March. Some produce only for retail, but many have seasonal kitchens so you can enjoy breakfast with super fresh syrup. The boiling room, the room where the sap is cooked down into syrup, is often right in the building with you. Don’t be afraid to go take a look at the source of your syrup! Many sugar shacks even provide samples.

Most sugar shacks have family-style long tables, so you will probably be seated with other dining patrons. Enjoy the community aspect!

Another part of the sugarhouse experience is stocking your pantry. While happily waiting for your pancakes and eggs, you may notice a lesser-known maple product for sale: maple cream. Although it’s sometimes called maple butter, no dairy is involved here. This spread is 100% maple and 100% delicious. “I think maple cream makes a great gift, especially for people who don’t live here and may not have tried it,” said Sweger.

Plan Your Trip!

Planning your sugar shack excursions carefully is essential. “The most important tip is to get up early,” said Sweger. “Get there for the time they open so you’re not stuck in line for an hour.” 

Some shacks may be a little more remote than your GPS prefers. Take a trip down memory lane and print out directions if you’re heading way off the beaten path. Getting some cash ahead of time isn’t a bad idea either since these places that are only open one month out of the year may not have credit card systems. And don’t forget—the thawing temperatures that allows for maple sugaring also brings mud, so appropriate shoes are a must.

Sweger recommends going every weekend so you can try as many different kitchens as you can. “They all have their own thing that makes them special. Steve’s Sugar Shack in Westhampton has a really great local vibe, Red Bucket Sugar Shack has pancake specials like pistachio or carrot cake, Gould’s serves amazing pickles.”

If your schedule allows it, weekday pancake breakfasts in an almost-empty hall feel especially luxurious. The North Hadley Sugar Shack is perfect for this due to their relatively central location on Route 47 in Hadley. Most sugar shack kitchens are only open on weekends, so take advantage of North Hadley’s weekday schedule.

So, you spent a small fortune on gorgeous, local maple syrup. What now?

Cold temperatures at night will inevitably come to an end. You (wisely) stocked up on syrup from a few sugarhouses, but what will you do besides put it on pancakes? The options are truly endless, but we recommend starting with oatmeal topped with maple syrup and whipped cream. (Whipped cream from a can works, but for complete indulgence making it yourself is so. worth. it.) Litwin also suggests using maple syrup to replace granulated sugar in cookies, coffee, and even in soups or with sauteed vegetables.

Enjoy the maple sugaring season for all it has to offer! See how the sugar is made, find your favorite local sugaring gem, and connect with new friends. And remember—spring is right around the corner!

Massachusetts Maple Weekend is coming, March 21-22! Sugar houses will be open to visitors, and restaurants around Massachusetts will feature menu items made with 100% pure Massachusetts maple syrup.