I was reading something the other day where the old timers call it 100 drips per minute, sort of a heartbeat rate *click click* kind of at that pace.

That's Michael Bell. He's chair of the grounds committee at the Hinkle Garton Farmstead. This time of year he spends much of his time collecting sap and boiling it down to maple syrup. Today he gives us a tapping demonstration that makes it seem easy enough to do in your own backyard.

Before that, we visit the folks at Burton's Maplewood Farm, who play host to the annual National Maple Syrup Festival.

In the kitchen, we use some local maple syrup to sweeten some turnips and pears. And then two green recipes, one for juice and one for a Japanese salad.

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