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of bone-chilling weather, the Sugar Maple tree, indigenous to Northeastern United States and Southeastern Canada, at last buds and is ready to release its watery sweet sap. It is this promise of spring which celebrates the pure maple syrup season.
It is at this time of year, between late February and early April, that the sap can be harvested from the maple trees and transformed into pure maple syrup. The sap thaws and begins to flow, when the weather is just right, when warm sunny days begin to follow cool frosty nights.
Only mature maples are selected; they must be at least 40 years old, 10 inches in diameter and about 60 feet
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