March Madness

Here we go! After a couple of short runs--one in January, one in February--syrup season is roaring into action this week. Normally we see this type of flow in mid-March, but there is not a predictable "normal" these days. With any luck, colder temperatures will return, but the next several days are characterized as warmer and then warmer still. This means flavor complexity in the syrup will develop much earlier in the season than in most prior years. The very first syrups are not profiled yet, but sap room tastings seem to reveal the light vanillas and brûlée notes we expect in the early runs. Who knows what will happen next!?

After two very cold days in the teens, today the temperatures rose to the low 30s. The snow was softer and the ice less treacherous. I took a walk to check the sap tanks and get some fresh air with Zuzu. The light is super special this time of year, and the amber sun is beautiful reflecting off the dark trees and snow. The woodland animals are enjoying the warm up, and the forest floor was full of interesting tracks. We walked to the middle pond area and found two beavers out working in the open water near the new culvert. For those regular readers, this is a joyous development. The pond had been destroyed by a neighbor two years ago, and we have been trying to entice beavers back since then. With the help of an excavator last summer, the road was rebuilt, a new culvert placed, and a berm was built to help encourage restoration of the beaver pond. Once syrup season comes to a close, we will install a gate around the culvert to protect the spillway from beaver-blocking, and hopefully encourage the beavers to build behind it. Beaver ponds build resiliency in the forest, and also foster diversity in flora and fauna. Welcome back, friends!

After this evening, there will be little time for writing, but I will try to post photos on our social feeds. Syrup season is the perfect segue between winter and spring. From snow pack to the chorus of peepers in the wetlands, the awakening of the forest is a regal affair. Tapatree syrups are an excellent reflection of this magical transition. The Whole Maple approach captures the flow-by-flow deliciousness of the forest and the unique moments in time. We appreciate you, Farm Fam, as you come along on this journey! As in years past, the 2026 Terroir Series syrups will be dropping on August 1, 2026, at noon (Eastern)! In the meantime, we will try to stay stocked with some delicious house blends and Whole Maple for Coffee, as well as Paul's amazing pickled asparagus tips and confetti, our wild-foraged honey, and refreshing shrub drink mixers! There are many gifts in this world, most of which are never deliberately summoned. The light through the trees. The industrious construction of beavers. The song of birds in the forest edge. A kind word. Take a moment to savor the small moments of living. Til next time, all!