Hi Cory,

The early spring weather in Vermont brings a unique mix of promise and apprehension. 

The melting snow is a sure sign that the long winter is finally ending. The sunshine is noticeably warmer on our faces as we celebrate the return of more daylight hours. New bird songs float in the breeze.

On the other hand, the heat of the day softens the back roads by day, and the slippery mud yields to frozen ruts at night. Those of us who live on dirt roads wonder if our cars will make it through the deep wallows. Will the mud pack the wheel wells again. Will this year be as bad as it was that one year.

For me, this means one thing: Sugaring Season is here. Hurray! Today is tapping day. The sap should start flowing this weekend. I'm ready.

(not me, but not too far fetched...)

Reverse Osmosis

Until a few years ago, I knew very little about reverse osmosis. I do like to know where my food comes from, but I had no idea that almost all maple syrup is made with reverse osmosis machines. 

(we do not use these machines!)

The processing method is not something that people tout as a selling point, but so many producers use it. It's not all bad, but I think that consumers should be aware of. So what the heck is it?! 

I wrote a reverse osmosis blog a few weeks ago to give an overview. I've been planning to mention it in this newsletter, and imagine my surprise this week when a new customer left a review that highlighted the impact of reverse osmosis on the flavor of maple syrup. I was so pleased to see that - thank you for sharing!

Happy Mud Season

Cory