Maple sugaring

So early … Bill put out a few taps yesterday since the weather (sunny, over 40º during the day and below 32º at night) was just perfect for the sap to make its trips from ground to the sky and back again.

With the climate changes we are already experiencing, it’s hard to decide when to begin. In just three years we’ve gone from late February and early March to early January. This may not be a stable change, but it is an indicator that weather is definitely changing.  Syrup producers all over the northeast have noticed changes—not just in the past three years, but for the past twenty.

Like all things matter-based, maple sugaring may disappear from this area in time.  In fact it will — we just don’t know when.

In the meantime we do our little part, sharing carefully and respectfully with the maple giants that surround us, and we are grateful.

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4 thoughts on “Maple sugaring

  1. I’m always amazed at how few realize that there’s maple syrup in lower NY state and CT–they think it’s all from VT and Canada! Sadly, they won’t even know to miss it or to enjoy it while it lasts or that perhaps there’s something we can do to slow down the inevitable.

    At the risk of sounding way too flip, does this mean we’ll get this year’s syrup in time for Fat Tuesday?

  2. Who knows?? We just take what we can get; last year we produced 18 gallons, compared to nearly 60 in prior years. The times they are a changin’.

  3. A third–that’s terrible! I’d like to say last year was an anomaly and maybe it was, but I think you’re right and the trend is not encouraging. Thank you all for doing what you do, day in and day out.

  4. We finished off one gallon today (fabulous; you just can’t beat those first collections for flavor!), and we’ll just keep hoping for more. And thank you for YOUR contribution to the healing of the collective human soul and our precious planet!! We’re all in this together!

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