RadioBDC Logo
Flaws | Bastille Listen Live
 
 
< Back to front page Text size +

Ever had sugar on snow?

Posted by Ron Driscoll, Globe Travel Staff  April 1, 2008 12:51 PM

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

We were recently in Vermont to celebrate my niece’s 17th birthday (you go, Sarah!!) and we made our traditional March visit to Bragg Farm on Route 14 in East Montpelier for sugar on snow, with the obligatory raised doughnut and pickle on the side. sugaronsnow1web.jpg What that’s, you ask? Yeah, I said a pickle. You take the cup of fresh-made maple syrup, which is after all what you came here for, and drizzle it over the snow in the bowl. The warm syrup-and-snow combination becomes somewhat stringy, and the flavor of the syrup on the snow is so sweet that .... well, most people find that they need something to “cut” the incredibly sugary concoction. That’s where the doughnut and the pickle come in. Sounds weird, but it works – just don’t ask how they came up with the combination. You get a drink (coffee, juice, etc.), the syrup, a clump of snow, pickle, and doughnut for about $4, and you can enjoy the snack at one of the picnic tables set up inside. You might want to try a maple creemee (for you flatlanders, that’s a soft ice-cream cone) if the sugar on snow doesn’t entice you. Bragg Farm will be serving sugar on snow at least through the end of April, and this has been a record-setting year for snowfall in much of the state. sugaronsnow3web.jpg The Bragg family has been producing maple syrup by traditional methods for five generations, and many retired tools of the trade are on display. The farm has a gift shop featuring (duh) their own syrup and other maple products, plus a wide selection of cheese and other food treats and gifts that just say “Vermont.” You can also watch the boiling-down process in the next room and ask questions of the people who are doing the work. FYI: it takes about 40 gallons of maple sap to produce a gallon of syrup, which receives one of four “grades” based on the color and thickness of the syrup. If you are in the Barre-Montpelier area (known up here as the Twin Cities), Bragg Farm is within a few miles of each metropolis. Call 800-376-5757 or go here for more information. You can also go to the Vermont Maple Sugar Makers’ Association website for a list of maple syrup makers throughout the state.

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

 
About globe-trotting Travel news, tips, deals and dispatches.
contributors
  • Anne Fitzgerald, Globe Travel Editor
  • Paul Makishima, Globe Assistant Sunday Editor
  • Eric Wilbur, Boston.com staff
  • Kari Bodnarchuk writes about outdoor adventures, offbeat places, and New England.
  • Patricia Borns, a frequent contributor to Globe Travel, writes and photographs travel, maritime, and historical narratives as well as blogs and books.
  • Patricia Harris, a regular contributor to Globe Travel, is author or co-author of more than 20 books on travel, food, and popular culture.
  • Paul E. Kandarian, a frequent contributor to Globe Travel, writes and photographs New England and Caribbean stories.
  • Chris Klein is a regular contributor to Globe Travel. His latest book is "The Die-Hard Sports Fan's Guide to Boston."
  • David Lyon, a regular contributor to Globe Travel, is author or co-author of more than 20 books on travel, food, and popular culture.
  • Hilary Nangle, author of Moon Maine, Moon Coastal Maine, and Moon Acadia National Park, writes about soft adventure, skiing, cultural travel, and food.
  • Joe Ray, a frequent contributor to Globe Travel, writes and photographs food and travel stories from Europe.
  • Necee Regis is a regular contributor to Globe Travel.
archives