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In the Charles Sauriol Conservation Area, along the Don Valley trails, there's a small clearing, in the midst of which stands this majestic maple. Its brilliant yellow leaves -- half on the tree, and half on the ground -- made the whole area glow golden.
'Tamukeyama' foliage begins spring with bright red growth, deepens to burgundy during summer, and then turns scarlet in fall. The intricately cut leaves look like lace and bring a soft and fine texture to the landscape with their long cascading branches. This rediscovered long lived tree, listed in Japan as early as 1710, is now replacing many contemporary cultivars due in part to its ability to resist fading in summer.
This all starts by tapping a maple tree through the bark and into the wood phloem, then letting the sap run into a bucket.
The sap is collected from the bucket and taken to the sugar house (cabane a sucre) where the sap is boiled down until so much water is lost that it forms a sweet syrup.
The maple syrup is sometimes boiled down further to make the maple taffy you see here. (you boil it then you pour it on snow, let it harden, roll it onto a stick and enjoy!!)
Our Dwarf Japanese Maple is looking really nice in its autumn colours, and this is shot from underneath