We thought Sen. Chuck Schumer was being silly when he suggested "tapping into" NY's maple trees in answer to a global syrup shortage, but it turns out he was onto something big. This week The Local took us on a tour Brooklyn maple trees—turns out they're positively gushing with the stuff. So grab your hammer, drill bit, plastic tubing and bucket—it's time to tap this shit!
According to Peter Smallidge, director of the Cornell Maple Program, New York currently taps less than .5 percent of its millions of available trees, compared to Vermont, which taps out at least 3 percent. Brooklyn is especially fertile ground for sap collection—just look for trees with “a large trunk (at least 10″ in diameter) and stems, and big leafy crowns.” According to The Local, the trick to good tapping is to "drill slightly upward and only about 1 inch to 1½ inch into the wood, which allows gravity to do the work without harming the tree." The watery sweet sap will come spilling out.
You can store the stuff on your fire escape, but don't eat it up before distilling it. All you'll need for your sugar shack is two big pots and a food thermometer. Three hours after the sap gets boiling it will reduce to the thick sticky brunch condiment you know and love. So get out there and start tapping, or Schumer will.
