For kids — and adults, for that matter — who think that maple syrup comes only from branded squeeze bottles, the Lansdale staff at Peter Wentz Farmstead intends to demonstrate otherwise. Joe Zlomek poured forth the details in The Sanatoga Post.

Tomorrow, Mar. 4, historians at Peter Wentz Farmstead will demonstrate the process of rendering maple tree sap into that sweet topping for pancakes, waffles, and French toast.

The task was often a harbinger of spring, as maple tree sap production is most abundant when mild weather consistently overtakes the landscape.

Step one is to tap the tree, which the Peter Wentz staff does with a drill, plastic tubing, and Home Depot buckets.

Turning the thick, clear goo that flows forth into amber syrup is matter of slowly boiling off about 60 percent of its water content. The farmstead does this with retro simplicity, heating it over an open fire.

The opportunity to witness all this — and try the result on waffles provided by an onsite food truck — is Mar. 4, tomorrow, from 10 AM to 3:30 PM. The program is free.

More information on this finger-licking outing at Peter Wentz Farmstead is at The Sanatoga Post.

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Two YouTube reviewers try different forms of maple syrup.