The only guarantee during maple season is that we can’t predict it…

We're into the 5th week of boiling and it has been all consuming, to be expected for such an intense and short season. We've also had little to no freeze for too many nights. The chemistry of sap will soon change and the texture and flavor will not be suitable for boiling into maple syrup. The maple trees will then push buds and spring will truly begin in our minds. Its always bittersweet. The warmth of the sun, chatter of birds and signs of green grass are a welcome sight. I also have seven cows expecting calves over the next two months!

We're pushing into our final days. To date, we have collected around 130,000 gallons of sap. We are now at 2,800 gallons and counting for our season total. We're thinking it is getting less likely that we will hit last year's total of 3,600 gallons. Mother Nature simply isn't helping. The great news is, our syrup flavor is still fantastic. Yesterday we moved into the Very Dark grade. The fans of this grade know that the flavor is strong maple and quite suitable for cooking if you're looking to bring the maple through.

Right now we've got all four grades of maple syrup bottled and on the shelves. We're open at the sugarhouse ONE LAST TIME with tours, samples and plenty of maple gifts - Saturday hours are 10-4:30 & Easter Sunday is 10-2.

After a week of sick kids, sick mom, and overall exhaustion among our crew… I don't have a lot more to add. We're just hoping some rest and relaxation is in our sight.

We love sharing our passion for maple syrup! Keep an eye on socials, website and our blog for all the latest as we work through an always exciting time of year.