With over a foot or 30 cm of snow, snowshoes are needed to move about the sugar bush this year. Snow in some parts of New Brunswick is over ten feet or 300 cm and we are glad we don’t have to contend with those conditions. It’s a reminder of the winter of 1971-72 when we had snow up to the eaves. We were able to tap the trees that year but almost needed a ladder to remove the spiles after the snow melted.
The next full moon is March 18 and this will be the “sugar” moon. Over the years we have noticed that sap flow does seem to some degree to follow the moon cycles. The Farmer’s Almanac forecasts fair weather and moderating temperatures the first week of March. So we expect to be making syrup by the first or second week of March.
Over the years we have found it’s best to be ready to start by the first of March. These traditional forecasting methods are right about 50% of the time. They have to be right, sometimes, to keep the folklore alive.
With the easing of Covid restrictions in Ontario our camp and trails will be open to the public. Capacity restrictions will apply indoors and social distancing outdoors. We are looking forward to once again welcoming visitors.
Maple Season is fast approaching. We thank everyone for your support throughout the pandemic. We have missed the opportunity to mingle with our visitors and we hope this year to be open this year with necessary Covid protocols. Please follow our blog for regular updates as the season progresses.
This will be our 49th year making syrup on this farm. Where do the years go?
Our forests are proving to be resilient and with careful management continue to be healthy and vigorous despite the ice storms, windstorms, droughts and hordes of caterpillars that we have encountered over the years Areas that were fields are now forests and seedlings have grown to become tappable trees. It is truly remarkable and gratifying when we consider just how much our trees have grown over the years!
The long-range forecast looks “normal” so we will start tapping during the last week of February, and we typically gather our first runs of sap in the second week of March. Plans change in a hurry if warm weather arrives.
Last year we introduced an online ordering system which worked well. We invite you to place orders anytime for our 2022 crop online or by calling the farm at 613 256 5216.
Updates on Facebook
During the maple season, watch for updates on our Facebook page and here.
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.
The maple season is winding down. However, there will be several degrees of frost on Saturday night so we may have a final run of sap on Easter Sunday.
Then the weather turns warm, the tree buds will begin to swell, and that will mark the end of the season. This past week, with the warm weather, the syrup continued to darken so we now have an ample supply of Dark and Very Dark syrup.
The migrant birds continue to arrive at the farm. The resident Phoebe is back and nest building. A friend was able to take a very good picture of our resident bluebird and along with his mate they are also busy nest building. It’s amazing how these birds find their way back each year.
Our camp is open this weekend from 9 to 4 each day. The new lockdown rules in Ontario do not affect our operation as we are a food establishment. There is a limit on the number allowed access to the camp at one time.
It’s remarkable what a bit of frost will do. Last night the temperature dipped to minus 2 and reset the trees. Today the sap gushed and our tanks are full and we will be boiling late into the night.
Earlier this week in the warm weather, with no frost, the sap flow decreased to half or less than the normal amount. The fact that the sap ran was in part due to the vacuum system on the pipe lines. Bucket systems did not do so well.
Tomorrow may bring some showers and mild weather. We will be working hard to catch up to today’s large run of sap, plus the sap that comes tonight and tomorrow.
Next week looks promising, with frost some nights and warm days. It is shaping up to be a good year for syrup production, but we can’t be sure until it’s over.
Our camp will be open tomorrow, Sunday, March 28th, from 9am to 4 pm for syrup pickup. The trails are clear of snow and good for walking. Dogs are welcome on a leash.
A male robin and a male bluebird arrived this week to claim their territory and the red shouldered hawks are around but hard to spot. Social distancing and masks are mandatory when walking around the property. We look forward to seeing you.
Warm days and cool nights makes for perfect sap weather and the sap is running. After a few minor glitches all the equipment is performing well and we have collected enough sap for our first production run of the season.
The picture shows the first syrup running into the filter tank on Thursday morning. The next step is to do a final filtering on our filter press prior to packing.
The sap sweetness is less than 2% sugar. As a result the sap to syrup ratio is about 50 to 1 rather than the more normal 40 to 1. This makes a big difference in the amount of fuel required to produce syrup.
With the reverse osmosis machine we can compensate by concentrating longer. The low sugar content of first run sap is typical as the tree roots and much of the tree trunk are still frozen. The sap we are collecting has been stored on the outer rings of the tree trunk. The sweetness will improve as fresh sap is drawn up from the roots.
That first taste of fresh syrup this morning made all the tapping effort and equipment start up well worth while. Now for some fresh baked bread and fresh maple syrup for a real delicious dessert at dinner this evening.
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.