Rhode Island Maple Syrup

The best excuse for making waffles is real maple syrup

—Rhode Island maple syrup that is—settling into those little square nooks and
crannies of the baked batter. Not that you have to learn
to tap that 50-year-old mapletreein your back yard. And
you don’t need to lay in supplies from Vermont or grab
a Canadian import at thesupermarket. Right herein L’il
Rhody areseveral working sugar houses that open in the
cold weeks of February and March for demonstrations
and sell their products for many more months at roadside
stands, at farmers’ markets and in specialty stores. Here’s
an easy way to support local farmers: ask thesugar house
owners in your area where they sell their syrup and you
might get a tried-and-true recipe to boot!

Charlie’s Sugarhouse,124 Hall Road, Coventry, 401-397-7102 or

Robert Harmon, 12 Hall Road, Coventry, 401-397-7526;

Kingston Syrup,1824 Mooresfield
Road, Kingston, 401-789-0670;

Spring Hill Sugar
House, 522 Gardner Rd., Richmond, 295-7273;

Forge River Farms, North Kingstown, 401-397-4221;

Chepachet Farms, 226 Tourtellot Hill Road, Chepachet, Rhode
Island 02814,(401) 568-999,chepachetfarms.com.

check the following website: dem.ri.gov/programs/bnatres/agricult/swe In addition, there will be a Maple Sugar
Thanksgiving March 10 at the Tomaquag Indian Memorial Museum, 390 Summit Road, Exeter. You’ll have a chance to
observe tree tapping and taste maple foods, along with other aspects
of theseasonal Native American ceremonies. Call (401) 539-7213 or
(401) 491-9063 or visit tomaquagmuseum.com.