When it comes to the mouthwatering aromas of breakfast time, few are as sweet and distinctive as that of maple syrup, glistening in a bottle and just waiting to be poured over a thick stack of flapjacks.
But how many kids know where their morning meals actually come from? At White Meadows Farms, a third-generation family farm located outside St. Catharines, Ontario, owners Murray and Ann Bearing gladly introduce curious families to the process that takes Canadian maple syrup from their trees and to consumers' tables.
The Bearings and their sons have more than 600 acres on which they cultivate everything from maple syrup and beef (the farm is home to some 40 head of cattle) to a wealth of cash crops and a 13-acre vineyard. So, it was only natural that White Meadows would also get into the business of agri-tourism. Although the peak time to visit the farm is in March when syrup season is in full swing, it also has plenty to offer in the fall and winter months. A year-round indoor display shows visitors the sweet-smelling production methods the Bearings employ after they've used 5,000 taps to supply them with raw maple sap. Then, visitors can head to the charming Maple Lodge Sweet Shop for maple candy, maple butter, onion-and-chives maple dip, and — for those who want that sweet smell for more than just breakfast — maple-scented candles.