This season has been full—in every sense of the word.
Beyond the usual whirlwind of tapping 1,300 trees, setting up the sugar shack, and trying to remember all the things that need to happen before the first boil (which, no matter how many years we do this, always feels like a scramble), we added something new this year: a bottling room.
It was much needed. Before, Joe was tucked into a tiny corner, trying to bottle all the syrup in a space that barely fit him, let alone the equipment. Now, we have a much more organized and spacious setup. But, as with all good things, getting here wasn’t simple. The extra work, planning, and inevitable construction chaos added a whole new layer of stress to the start of our season.
And to be honest? Right now, I’m feeling a bit overwhelmed. Tomorrow is our first open house of the season, and while we’ve done this many times before, there’s always that pre-season pressure. But here’s what makes this year different: for the first time ever, our first boil will happen during our first open house. Usually, we’ve had one or two boils in February, but this winter had other plans—too cold for sap to run.
Now, with the warm days and cold nights finally lining up, the sap is flowing, and we’ll be boiling for the first time tomorrow. If you stop by, you’ll get to see it all in action—the steam rising, the syrup taking shape, and the familiar rhythm of sugaring season finally settling in.
So, here’s to another year of syrup-making, the chaos of new beginnings, and the sweet reward of seeing that first batch pour out of the evaporator. Hope to see you tomorrow from 11-4!
