Maple Sugaring Season Has Begun!

Sure Sign of Spring  - photo by S.Vardatira, Spring 1998

Buried in snow last week at this time, sub-zero temperatures the week before that. But this is New England, and once the springtime temperatures go above freezing during the days, the sap starts running!  As you are driving around today, notice the telltale buckets hanging from trees. Maple sugaring is enormously affected by the weather. Specifically, good sap runs depend on the temperature - preferably extended periods of above freezing temperatures during the day and below freezing temperatures at night. Warm snaps that come early in the season can result in low yields, and cold that lasts late into the season can hamper sustained sap flow. Last year’s warm winter – some Massachusetts farmers started tapping their trees in January – was not great for business. An ideal season around here usually starts in late February or March, so this year’s timing may be slightly early, but not by much. And with the next 10 days of nearly perfect sap flow temperatures, things are looking promising at the moment.

Not only do we have a number of local businesses that specialize in production of maple syrup (many of which serve breakfast and lunch featuring maple syrup, maple butter, maple shakes, maple sugar on snow, maple cotton candy, etc.), but we also have a handful of local backyard operations that bring together family, friends, and neighbors to chop and haul wood for burning, tap the trees and hang the buckets, collect and boil sap, and share the work and the harvest at periodic breakfast gatherings and end-of-season celebrations. I have first-hand knowledge of two backyard operations, but you’ll have to take my word for it – neither one wants me to name their location lest mobs of eager maple syrup seekers descend on them. I first became acquainted with one on a walk years ago with my then four-year old and his best friend. As we were passing the garage-sized sugar house, with steam billowing from a vent in the roof, I saw the potential for an educational opportunity and knocked on the door. To my and the children’s delight, we were welcomed in, given a tour of the firebox and evaporator, and offered a sip of fresh, unboiled maple sap along with paper cups of maple syrup. The maple syrup was delicious, but the maple sap was a complete surprise. It tasted like better-than-average water, water with just a hint of sweetness. We thanked our guides and made our way home cradling our sweet mementos.

The other local establishment I know about, which runs quite an impressive, well-coordinated operation with dozens of volunteers, sends periodic email updates about what help is needed and how the sap is running. Since Sunday, this operation has hung 53 buckets and collected 22 gallons of sap so far. And they are revving up for their annual Sugarin’ Kickoff Boil and Party later this weekend.

If you don’t belong to a backyard operation and want to try your hand at harvesting maple syrup, instruction and supplies can be found online at Tap My Trees.

The Massachusetts Maple Producers Association also has information about maple syrup, links to resources and equipment suppliers, and a list of producers and sugarhouses in the local area.