The harsh weather this winter and early spring delayed our sugaring season; however, the increase in temperatures over the last couple of weeks has finally sent the sap coursing throughthe maples and down the lines to the sugar house.
We are now busy turning that sap into fresh and delicious maple syrup. The cold winter is behind us at last, and the maple syrup is flowing again. Each sugar bush produces syrup with a unique taste, and here at Roxbury Mountain Maple it has a distinctively rich maple flavor that sets it apart.
In recent years, when the winters were mild, we were able to start the tapping process in mid-February in time for an early sap run. This year, however, we weren’t able to start making syrup until mid-March. Thankfully, we have been blessed with warm days and cool nights this month,and we hope to continue making syrup well into April. The ideal conditions for keeping the sap flowing are mild days, with freezing temperatures at night. The snow in the forecast is actually great news, as this will keep the trees from budding. Once the buds come out, we know the sugaring season will soon end.
Not to worry, our supply of syrup should hold us over until next season, so delicious maple syrup is available year round. To order and have it shipped to directly to your home give Roxbury Mountain Maple a call at 607-538-1500, or shop online.