March is Sugarbush season at Blandford Nature Center! Here's a chance to enjoy the sights and smells of the Sugarhouse and step back in time to discover how Native Americans and pioneers made maple syrup. The Northeastern United States (and the neighboring area of Canada) is the only region in the world where Sugar Maple trees grow. This is the only time of year when the sap from those trees can be harvested to make syrup. The early spring season brings about unique temperature changes that allows the sugar maple trees to release the sugar they produced in their leaves the year before. This sugar was stored in the tree's roots all winter. When nature starts giving us sub-zero nights and above-freezing days, it causes the sap in trees to "run" up and down the trees. It the trees are tapped, the sap will flow out of the tree during the warmer daytime hours. Once the weather remains consistently warm, the sap can no longer be harvested because either the sap stops flowing or it becomes sour. This sugary sap is then boiled down to make maple syrup.