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Last March, as sugarhouses started ramping up their sweet production, maple syrup ended up being the last thing on all our minds. We kind of got lost in the news cycle, said Carla Turner of last season s syrup production that was â like everything else â interrupted by COVID-19. Sugarhouse tours stopped and the normally busy spring season where visitors trek to their favorite farms to smell the sweet steam coming off the boilers was silent. But, the syrup kept coming.
Turner â along with her husband, Paul Turner â runs a sugaring operation on Paul s family s dairy farm in South Egremont. The couple has been sugaring at Turner Farms Maple Syrup for 37 years now. The farm, she said, aims to produce 1,000 gallons of syrup a year, some years are better than others. The last two years, they made considerably more, but were worried what they were going to do with it.
Trees don t get COVID — local sugarhouses regroup this spring as Mother Nature remains her finicky self
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Pennsylvania maple syrup season, with tours and tasting, and some changes, is here
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New Hampshire Magazine
The co-founders of this Union sugarhouse talk about maple sugaring with their family
March 8, 2021
We may be biased, but we stand by the fact that Granite State maple syrup is where it’s at. Visit a sugarhouse and get a closer look at the maple process during New Hampshire Maple Month is held March 1 through March 31. Sugarhouses around the state will open their doors to the public (with masks and social distance rules in place), offering a behind-the-scenes look at how sap becomes the delicious stuff that graces our Sunday brunch tables. To help celebrate this tasty, golden month, we’re starting a series of “Meet Your Local Sugar House” profiles to introduce you to some of the sweet sugar houses around New Hampshire and the men and women behind them.
Across the north country, the traditional sugar-making season is underway. Most Northern New York maple syrup producers get busy tapping their trees in late February or early March, in preparation for the greatly anticipated four to six weeks of sap flow generally expected to begin in mid- to late March and continue on into April.
The sugar-making season and the weeks that follow are an extremely important selling period for maple syrup-producing farm families. Many of them participate in Maple Weekend, an annual event championed by the New York State Maple Producers Association and supported by Cornell Cooperative Extension and the Cornell Maple Program. It is an opportunity for individuals and families to visit one or more family-run maple sugaring operations and see how sugar maple trees are tapped and sap is collected and boiled into pure, delicious maple syrup.