cabane à sucre

maple syrup can be eaten with virtually anything over here. this is why we decided to investigate - together with marie's colleagues - where this syrup comes from. we spent our afternoon and evening at the sucrerie de la montagne, one of the many 'cabane à sucre's in québec. during the period between winter and spring, when it freezes at night but not during the daytime, it is the "temps des sucres". the resin is extracted from the maple trees, collected in buckets and then boiled until only syrup is left. we've ended our visit with lots of food topped with a lot of maple syrup.