Our tranquil winter forests are about to come alive again. We can almost feel the burgeoning flora beneath the snow. For now, the icy crust crunches with each step a sugar maker takes, sending the chickadees and blue jays fluttering with excitement.
It’s been a long, cold winter for all of us. But it’s that time again to change our reclusive ways and get outside to celebrate the change of season together! The way we welcome spring in Vermont is through the teamwork of maple sugaring. It’s a true neighbor-helping-neighbor endeavor and a steadfast tradition that sustains us until the warmer weather is upon us.
All walks of wildlife will soon become more active and migrating birds will return with their noisy pomp and circumstance. Until then, we like to take a moment to listen to the between-season silence of the Vermont hills around us. Try it, you might even be able to hear the sap flowing! Here at Vermont’s Own, our hearts race with anticipation of an abundant harvest. Bring on those cold nights and sunny days, Mother Nature! Let the maple sugaring commence!
We attended the 2018 Farm Show a few weeks ago to support our friends, Vermont sugar makers who entered their 2017 syrup and maple specialty products in contests to compete for blue ribbons. Look for these ribbons displayed prominently when you visit sugarhouses this March 24 & 25 during our state’s annual Maple Open House Weekend.
The class winners for syrup for the 2018 Farm Show Maple Contest are:
Golden Color with Delicate Taste—David Fuller of Waterville
Amber Color with Rich Taste—Howard Beaupre of Milton
Dark Color with Robust Taste—Graham Farms Maple of Williamstown
Very Dark Color with Strong Taste—Kevin Plew of Mount Holly
The Best of Show Maple Syrup was Howard Beaupre's Amber.