Note the date — 2 March 2019, the first Maple Sugar Time held at the newly designated Indiana Dunes National Park. No doubt it will be years before the signs are replaced.

As I’ve probably said before, Maple Sugar Time brings back one of the few bits of childhood I remember, if vaguely. My class — second grade? — made a field trip to a maple sugar farm (sugar bush) in March, I assume. I wish I knew where, but I’d guess it was owned by the family of a classmate. The world is enormous to a seven-year-old, so I remember it as far away and magical.

The day was dreary and foggy. Dense clouds of fog everywhere at ground level. Or maybe I’m confusing the outdoor world with the sugar shack, where the steam rose in clouds from the boiling sap. I’ll never know for certain. In a world before smartphone cameras we weren’t able to preserve even marvelous moments except in our faulty, failing brains.

I was given a piece of maple sugar candy to try. LOVE. Much better than plain white baking sugar or sugar cubes — some ineffable, ephemeral quality beyond mere sweetness. My mother must have given me some money because I bought a tiny bag of the precious maple leaf-shaped goodness. Even now, when my “allowance” is more substantial and all my own, I look upon maple sugar candy as a rare luxury.

Perhaps the other high point was the draft horses snorting steam into the fog. We may have gone on a wagon ride. If such a thing makes me happy today, imagine how it thrilled me 50 years ago?

Back to present-day Indiana. J and I indulged in our traditional start to Maple Sugar Time — the Chesterton Lions Club pancake-and-sausage breakfast served in a vinyl-sided tent that keeps out some of the cold and breezes. It’s like the year’s first picnic.

Our timing was perfect. We finished our 2 p.m. “breakfast” and found Ranger Bill with a group at the Maple Sugar Trail, ready to go. The hike covers how to identify sugar maples, and I learned the box elder is a maple.

We walked through the various eras of maple sugar making, from hot rocks to metal pots to Chellberg Farm’s sugar shack to more modern methods. As many times as I’ve been to this event, I’d never gone inside the sugar shack. While an impressive amount of steam arose inside (welcome shelter after the cold!), it came from boiling water. Current daytime temperatures are too cold for maple sugar sap to run. Maybe next week — current forecast is for temperatures in the low 40s. But the forecast changes every day.

The walk ended up at the Chellberg farmhouse. Since the building that formerly housed the store has been covered to an employee/volunteer center, the maple goods were for sale in the entry room. Yes, I did buy maple syrup, maple cream, and of course the luxury of my childhood, leaf-shaped maple sugar candy. In another room, we picked up a Dare maple cream cookie. They’re not just for the kids.

Outside we found Belgian draft geldings Dusty (2,450 pounds) and Mitch (2,350 pounds). Dusty left horse slobber all over my hand and bag. When a girl and her brother stood by him for a photo, he started to groom her hair. A little disgusted, she shoved her brother into her former spot. “That won’t help,” the volunteer said. “He’ll just reach right around him.” On cue, Dusty did just that. He wasn’t licking only people. Between visitors, he gave Mitch’s neck some good grooming strokes.

We said goodby to Dusty and Mitch and chickens and headed to Indiana Dunes State Park so I could get a yearly pass and because the beach is gorgeous (and less crowded) on a cold March afternoon. We walked around, but not on the shelf ice. It seems someone finds out the hard way every year that the sign isn’t there for decoration.

We tried the Speakeasy at Spring House Inn, but at this time they don’t serve meals so off we went to Chesterton’s Villa Nova to warm up on Italian cuisine (and add back any calories we may have burned off).