First runs too weak to boil
always comforting to see the big clouds of billowing vapor pouring out of the local sugar shacks at this time of year, as they have been for about the last ten days. Off to a late start, this year’s maple syrup season, always a hostage of Mother Nature, is finally underway.
“We had a couple of false runs last month, on March 18th and the 19th, and again the next week. The sap wasn’t too plentiful or too sweet, so we had to let it run on the ground. That might have been because we had such a cold winter,” commented Stanley Holmes who makes maple syrup on his farm in Barnston West. “The sap finally started to sweeten near the end of the month and, last week, we were really busy. There is lots of snow in the woods and the frost is still deep, so we should be able to stand a few days of warm weather,” continued Mr. Holmes who figures he has made about half of his usual production up until now.
“What was bizarre was to see the sap so weak at the beginning of the season – the sugar content was under 1%. That was the case even in Northern Vermont. But now our sap is up to 4%,” said the maple syrup producer.
The maple syrup season is finally well under way.