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Upstate New York has had an unusually cold and LONG winter this year, but it appears spring has arrived at long last! Our Maple season started on March 22nd, a record breaking late start for us. We have found that the old timers are right: "You can't make February syrup in March & April". Meaning: Light and Medium grade syrup must be made early in the season, after that, once the trees thaw out, the sap is darker & more flavorful.
A few maple producers in our area were able to make early season syrup: those tucked in warm valleys with southern exposure. We are situated on the top of a cold, windy hill, which takes a bit more time to warm up in the spring. Hence, we have a goodly supply of Grade A dark Amber, with excellent flavor! Due to the absence of light syrup, we are unable to make maple cream & maple candy; hopefully we can bring them back next season, time will tell! We are hoping for one last good week of maple season to produce some great quality Grade B syrup, a favorite with many of our customers. Enjoy!
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