We’ve been waiting for the sap to start running so we can continue to make maple syrup. And waiting. And waiting some more.
The ideal conditions for sap collection is above freezing temperatures during day, and below freezing at night. Unfortunately, it’s been consistently so dang cold that nothing has really happened. Then we had one glorious day with full buckets, and now it has been consistently above freezing – so no more sap. Sheesh.
Since we can’t elaborate further on our personal progress, I’ll share a few particulars I’ve recently gleaned about making maple syrup and then add in a killer recipe for your Easter brunch to boot. Ready?