PREFACE:
We started tapping out our sugarbush on February 16th and finished by moonlight on the 25th. That’s the 
day the sap started to run. Sugaring is like back-to-back marathons, and this year we got no time to warm up before the race.
This is the year of the new: new taps on state land, new-fangled taps, new sap shed, new sap tanks, new vacuum pump, new reverse osmosis machine. I feel like a spectator gaping at the latter two. But Lew isn’t gaping, he’s tackling one crisis after another. New sugaring equipment doesn’t come with operating instructions. But then again, sugarmakers are inherently an independent, resourceful bunch, darn good at figuring things out.
So the weather has been good for early season – only about 30 at night and mid-30’s by day. Sugaring is an exercise in giving up control, starting with the weather.
Above all, sugaring is a privilege.
Sugar Season 2010 
May 11, 2010 at 11:29 pm
Visited last spring (2009). Enjoyed looking around the place. Just now placed an order. Love the stuff.
June 16, 2010 at 11:56 am
I found this while looking at anne’s Pics on Facebook. So excited. Now that school is out I can read more. Sounds like you had a challenging Spring. Don’t we all have to learn new things. You wouldn’t believe how teaching has changed over the years. But one good thing is it is never boring.
October 3, 2010 at 10:35 pm
Stopped at the store on 9/30/10. Audrey says that she hopes they reach 3,000 of syrup for the 2011 season. If I remember correctly, it takes 40 gallons of sap to make a gallon of syrup. That’s 120,000 gallons of sap!!!!!!! Good luck guys. I hope you make it.