The Shawnee Inn stands today with quite a historic background, being over 100 years old we stick to our roots with traditions of the past to pass along from year to year, one guest to the next and from this generation to the one that follows. This time of year is no different. The annual tradition of tapping maple trees to make maple syrup is one The Shawnee Inn has taken part in here on our grounds year after year.
A practice of tapping our own trees, drawing it’s sap and making maple syrup right here on property coincides with The Shawnee’s “green philosophy” one in which the resort strives to protect the land around us, add to it’s sustainability and practice eco-friendly habits.
Generally, the practice of tapping maple trees occurs from mid-February to early April. With the winter that we have had in northeast Pa, The Shawnee Inn has just started the first week of March. The climate has to be just right for the sap to flow. Requirements are below freezing temperatures at night which rise above freezing during the day. During this time the root systems of these trees are pushing sugars to their buds for bloom in spring.
So what is tapping? A hole is drilled into the trunk of a maple tree then a spout is inserted which catches the sap which then collects in a bucket or bag. At The Shawnee Inn after we collect the sap we boil it down for hours converting it into syrup!
The amount of sap it takes to make one gallon of syrup may surprise you. 40 gallons of sap go into making just 1 gallon of syrup. Once you taste that homemade syrup, you will know why it is well worth it. The maple syrup we make here is served over pancakes in the River Room restaurant and bottled and sold at The Shawnee Farmer’s Market in the summer.