Bio: Strangfeld Sugar Shack, Five Generations (Mar - 2016)
Contact: Dolores (Mohr) Kenyon
E-mail:
dolores@wiclarkcountyhistory.org
Surnames: Strangfeld, Stehli
----Source: Clark County Press (Neillsville, Clark Co., WI) 3/16/2016
Strangfeld Sugar Shack, Five Generations Strong (March - 2016)
Strangfeld Sugar Shack, Five Generations Strong
Many of the members of Strangfelds Sugar Shack maple syrup crew take time out to
pose for a group photo. Shown (front l-r) Lee Strangfeld, Jackie and Herman
Strangfeld, Lucas Strangfeld, (back) Andy and Tessa Urban, Jeanne Strangfeld,
Morgan Strangfeld, Jeff Strangfeld and Matt Strangfeld. (Contributed Photo)
By Nancy Curtin
Maple syrup season is upon us and local producers are hard at work to gather as
much sap as they can before the season comes to an end.
One local family has been making maple syrup since 1954. Jeff Strangfeld of
Neillsville learned the business from his grandfather, John Strangfeld, while
growing up. He has involved his sons, matt and Lee, and his daughter, Elizabeth,
since there were toddlers.
The Strangfeld family currently owns and resides on a 20-acre parcel of land
rich with maple trees just outside the city limits.
In keeping with the family tradition, they operate using the traditional method
of making syrup.
This year, the Strangfelds manually tapped roughly 100 trees using a bit brace.
There are about 110 five-gallon buckets collecting sap. Back in the late 50s,
John would tap up to 750 trees each season.
The Strangfelds collect sap almost daily and transfer it to a bulk tank. From
there it’s piped into a large man-made pan to be boiled over a fire. The boiling
process takes up to two days and allows the water in the sap to evaporate,
leaving pure maple syrup in the pan.
Once the syrup has cooled, it can be strained through a filter to remove any
sediment or other impurities. The syrup is then poured into sterile jars and
refrigerated.
It takes an average of 30 to 40 gallons of sap to make just one gallon of syrup,
which weighs 11 pounds.
Homemade maple syrup lasts about two months in the refrigerator and can be
stored in the freezer to extend its shelf life.
“It’s not a money making business, but a hobby and a great way to spend quality
time with the family,” Jeff said. He firmly believes in keeping this family
tradition alive.
There’s a lot of waiting time involved while the sap is processed into syrup.
Family and friends enjoy their time sledding down the trail, camping overnight
and all-night “syrup boiling” parties.
Recently, the Strangfeld’s began a new tradition that includes a deep-fry
cookout. Everything prepared is deep-fried and then a winner of the best
delicacy is chosen.
The five generations of the Strangfeld Sugar Shack include the late John
Strangfeld (grandfather), Herman Strangfeld (father), Jeff Strangfeld and his
children, Matt, Lee and Elizabeth (Strangfeld) Stehli, and grandchildren, Morgan
and Lucas Strangfeld.
This youngster (with a little help from an adult) uses a bit brace to get a
maple sap tap started on a tree at the Strangfeld Sugar Shack property.
This young lady pours maple sap into a large pan that is boiled over a wood fire
at Strangfeld’s Sugar Shack maple syrup operation just outside of Neillsville.
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