Fall has arrived and with it lots of rain which will be good for our maple trees. Fortunately,the gypsy moth does not like maple tree foliage and so our sugar bush was spared severe damage which was very intense on other tree species in this area.
With the warm weather and lots of sunshine this summer the trees should have produced lots of starch which will turn to sugar and hopefully result in extra sweet sap next spring.
The trees are just starting to turn colour with the soft maples showing quite a bit of red foliage. It’s a nice time to take a stroll through our sugar bush and our trails will be open this Saturday and Sunday and also next weekend for the Fall in Love with Maple sugar bush visitation event across Ontario.
Our camp will also be open with appropriate Covid protocols and we still have Amber and Dark syrup for sale.
Open10 – 4pm for two weekends:
Sat, 25 Sept & Sun, 26 Sept Sat, 2 Oct & Sun, 3 Oct
Your sweet tooth doesn’t have to wait until spring!
Fall in Love with Maple at Ontario sugarbushes from September 25 – October 3, 2021.
Fortune Farms will be open on the both weekends during this time.
Welcome to our blog for 2021.We are pleased to announce that we will be operating again this year. We are very thankful to our many customers who have used our curb pick up, delivery and shipping services to purchase our products. Last year we made a bumper crop of maple syrup and aside from our usual inventory it is all sold. Covid 19 has in part been the reason for this as people are cooking at home and using more than their usual supply of maple syrup. We would be quite happy to go back to normal and be rid of this virus. Maple syrup and maple products are such a treat that they help to compensate for being shut in and so restricted in our normal activities.
It is too early to say if our camp will be open for visitors. We will of course maintain our curb pick up and other services and we may be able to open the trails.
The Kettle Boys and Shanty Men plan to operate but it is unlikely that they will be able to entertain visitors. Masks and social distancing will still be in force during the March-April season.
Our photographer friend, Jim Robertson, took some pictures in the sugar bush last week. The snow cap on the log gives a good idea of the snow accumulation to date.
Our largest, very tall maple tree is still dormant waiting for warm weather to wake up and once again provide a bounteous flow of sap.
Do you need syrup now?
We still have Amber, Dark and some Golden maple syrup in stock. We are still six to eight weeks away from fresh syrup so if you are running low we can provide a fresh supply to tide you over. Please contact us if you’d like to order some.
After a wet and dreary January its great to look forward to spring and the taste of fresh maple syrup. We will start tapping around the 17th of February and should be finished by the 25th. According to Wiarton Willy it should be an early spring so we need to be ready.
The big change this year is that for the first time we will be tapping some of the trees in our maple plantation that were planted in 1991. Trees should be 25cm in diameter for tapping and we have measured about 30 that meet this criteria with several more that will be ready in a year or two. There are about 450 trees in the plantation and eventually when all are tapped they will make a nice addition to our sugar bush.
In those dreary days in January there was nothing to do but write some rhymes about making maple syrup. This is a poem about making maple syrup using the more modern equipment.
The snow was gently falling as we headed to the bush. It’s warmer in the forecast so it’s tapping with a rush.
Now tapping is a chore, each tree must have its tap connected to its pipeline to collect the flowing sap.
Snowshoes are mighty handy when deep snow is on the ground, but not so good in bushes when you have to turn around.
There is a lot of equipment that has to work just right, when things don’t go as planned means working half the night.
Finally it’s over! The trees are all tapped in. The equipment all is humming and we’re ready to begin.
To make our syrup the modern way we flick a switch or two and watch the golden nectar come flowing out to you.
The taste of fresh made syrup, that flavour can’t be beat, s’worth all the fuss and bother to get that special treat.
When all the syrup’s in the can we’ve still got much to do. There’s all the washing up and cleaning through and through.
We’ve toiled away for hours and our energy is spent. We’ve had a bumper season, but I’m awfully glad it’s “went”.