Nature seems to know just what we need about the middle of February. A general grumpiness is evident in many people you meet and there’s really no point in talking about the cold, dark winter weather any longer.
And suddenly. Magically. The sun shines again, warming up the snow, awakening the mud and sap starts to flow through the veins of the sugar maple. Ahhh…maple syrup season is here.
It started this past weekend in my area. And as I stepped outside I could just imagine the smell of the steam billowing from the evaporator in our maple bush to signal the start of the short, sweet season of syrup.
In the heyday of our small hobby farm, we had 1,000 maple taps and a pioneering farm market retail business during the hectic six weeks that made up our every spring season. It was the best job I ever had – making pancakes, selling (and consuming equal amounts of) maple sugar, slathering homemade tea biscuits with maple butter, and bringing consumers to the farm to learn about how one of the best agricultural products I know of is made.
Our maple operation started small – and here I am (not yet enjoying my best job ever) selling coffee, syrup and maple sugar out of our drive shed. It got better and bigger from there…and I started to smile as I greeted customers!