The buckets are up, the wood is stacked, the pan is cleaned and boiling shall commence!  Over the past few days we have been working hard to get everything dialed in as we start to watch the sap flow from the trees.  Today there are approximately 20 gallons of sap out there, which when boiled,will turn into half a gallon of syrup (more or less).Image

We are very grateful for all the help from friends and family who have come up to lend a hang in tapping trees, stacking wood and plowing snow.  Sugaring season is the funnest when thecommunity is involved and it feels like a party!Image

old holes

Sugaring season can be so poignant! With a focus to each individual tree, we can see the history and time-line of every one. Old tap holes heal and “travel” up the tree as the trunk grows. It is a reminder that people have been using the natural resources around them for many decades before.

This specific tree has been tapped for maple sugaring for at least 20 years (that I can remember).

As I watch the snow fall incessantly out my window, as beautiful as it is, today I can’t help but feel a tad bit sick of winter.  What gets me through, is knowing that maple sugaring season is just around the corner!  Over the past week, in attempts to make the season come faster, I have picked up a half cord of wood for burning, I have cleaned out the sugar shack nice and good and bought a few new supplies that will help the process flow better this year.

Last year was Hart Farm’s inaugural sugaring season.  And how fun it was!  After 4 or so weeks of collecting sap with friends, learning how to split wood “efficiently” and boiling away, we entered spring with 3 gallons of sweet, delicious, GOLD!

I sincerely look forward to do it all again with anyone/everyone who wants to come up to the farm and help out or just hang out and drink a beer.  All are welcome!

Here is something to get us pumped:

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Freezing nights and warm days are what sets off the sugaring season.