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ADVENTURE
COLONIAL CRAFTS
CULMINATING
LIVING HISTORY
NATURAL HISTORY
SEASONAL
SPECIAL PROGRAMS
LEARNING STANDARDS
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Maple Sugaring
February through March is the Maple Moon, when students will tap trees, collect sap, and figure out how & why sap moves. They will learn the history of maple sugaring & how the sap is made into syrup. This trip involves a hike regardless of weather conditions, and waterproof boots are required.
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Students will be able to:
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trace the history and process of maple sugaring from the Native Americans to the present;
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identify the sugar maple and other trees related to the process of maple sugaring;
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explain the process of photosynthesis within a tree and tell why sugar maples are tapped in the spring;
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justify and appreciate the value of maple syrup by experiencing the amount of work and resources that go into the process.
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Cider Pressing
In October and November, apples are pressed in an antique cider press to make apple cider, and students may bake a dessert in our old time kitchen.
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Students will be able to:
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explain the history of apple production and its importance to the colonists;
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produce apple cider and/or apple crisp using antique equipment and the traditional processes involved;
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trace the path of an agricultural item from seed to product (e.g. apples, vegetables, etc.).
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