Maple Sugaring Program

History of Maple Syrup
When the first settlers arrived in the new world the Native Americans introduced them to maple sugaring. The Algonquins called Maple Syrup "sinzibusquad" or "from the tree". By carving a chevron shape into the tree sap was collected in containers made of birch bark or clay. Red hot stones were then used to heat the sap until all water had evaporated off, leaving maple syrup.

Thanks to the guidance from Native Americans, settlers learned to reduce the damage to trees by drawing sap through the boxing or drilling method. This was important because unlike the Native Americans who were nomadic, settlers needed the trees to stay healthy to support their villages.

During the Industrial Revolution, English Tin became much more common and replaced wood as the preferred material for sap buckets, lids and spiles. Tin buckets were also cheaper; easier to store and resistant to the elements. Lids became common as they kept bugs, tree debris and rodents out of the buckets.

Today we favor more modern collection techniques. We use both sap sacs and pipelines, which are more efficient than buckets in collecting sap from the tree. The blue plastic allows ultraviolet light through, sterilizing the sap.

While the sap sacs are easier to maintain than buckets, pipelines are best, since they keep the sap from contact with the air until it reaches the Sugar Shack. Once collected, sap is boiled in an evaporator until it reaches a temperature of 219 degrees Fahrenheit and has a 67% sugar content. It is then drawn off and bottled.

Collecting the Sap
During the early spring, there is a small window of opportunity to collect sap from the Sugar Maples. As the sun beings to warm the forest floor, it triggers Sugar Maples to begin transporting their sap from the roots up to the tips of the branches. Temperature plays a big part in controlling the flow of sap, collection is best when the temperature falls below freezing at night and warms up to the 40's during the day. Once the tree begins to grow leaves, the sap changes chemically and can no longer be used for maple syrup.

Greenkill's Program
Hundreds of students each year learn about maple sugaring by participating in identifying healthy Sugar Maples, collecting sap from the trees and using the evaporator to create our Pure Maple Sugar. In the end, it takes 40 gallons of sap to make one gallon of Maple Syrup.

How you can get your own taste of New York YMCA Camp Maple Syrup!
For a limited time (while supplies last), a sample of our maple syrup is available through a donation of $100 or more to our Strong Kids Campaign. When we receive your donation of $100 or more we will send you an 8 oz. sample of maple syrup, harvested from our maple trees and boiled in our forest, and a thank you note of a donation less the value of the maple syrup ($10). To make a donation and receive a sample of our syrup, please call 1-877-30-YCAMP.

Marcus Samuelsson and Maple Syrup
This year the New York YMCA Camp a branch of the YMCA of Greater New York was lucky to work with celebrity chef Marcus Samuelsson of Aquavit, who created his own signature recipe with camp’s maple syrup - YMCA Maple Syrup Glazed Tuna. The recipe is quick, simple and easy for families to cook and enjoy together.

Chef Marcus Samuelsson’s Maple Syrup recipe for YMCA
Maple-Glazed Tuna with Pear-Potato Salad
4 servings
1 tablespoon Dijon mustard
2 tablespoons maple syrup
Juice of 1 lime
1/4 cup olive oil
4-6 ounce tuna fillets
Salt
Freshly ground pepper

1. Whisk together the mustard, maple syrup, lime juice and 1 tablespoon of the olive oil. Set aside.

2. Season the tuna on both sides with salt and pepper.

3. Heat the remaining oil in a large cast iron skillet over high heat. Add the tuna and cook for 30 seconds on each side. Remove from pan and brush on both sides with the maple-mustard glaze. Transfer to a serving platter and serve with Pear-Potato Salad.

Pear-Potato Salad

4 servings
1/4 cup olive oil
1 pound Yukon gold potatoes, peeled and cut into quarters or 1/2-inch pieces
2 pears, peeled and cut into 1-inch cubes
1/2 red onion, thinly sliced
1 garlic clove, minced
1/4 cup almonds, roughly chopped
1/2 tablespoon curry powder
Salt
Freshly ground pepper
Juice of 1 lemon
1 cup shredded spinach 

1. Heat the olive oil in a large sauté pan over medium heat. Add the potatoes and sauté until golden, about 12 minutes, then add the pears, onion, garlic, almonds and curry powder and sauté for 5 minutes. Remove from heat and season with salt and pepper.

2. Toss with the lemon juice and spinach.