As Vermont transitions into spring, sugar-makers throughout the state are preparing for the maple syrup season with a sense of hopefulness. The start of the season brings back fond memories for David Palmer, who has been involved in the industry for three generations at Palmer’s Sugarhouse in Shelburne. He recalls fondly working alongside his father, tapping trees and collecting sap.

In the present day, while Palmer has moved away from traditional horse-drawn collection methods, he still acknowledges the unpredictability of each season. Experienced producers understand that true assessments of the season’s success can only be made after it concludes.

In Canaan, April Lemay of April’s Maple shares a positive outlook as well, noting that the day’s sunny weather marks a promising start for sap collection. Despite the unique climatic conditions of the northern region that often lead to a later start in the maple season, Lemay expresses contentment, noting a difference in sap yield per tree compared to other areas.

Palmer emphasizes that regardless of the winter conditions, the essence of the industry persists. Each season presents its own challenges, with the consistency of sap flow being influenced by various factors, primarily weather. Still, he affirms that adaptability is key for those in the syrup-making business.

The Vermont Agency of Agriculture projects that this year’s syrup production will exceed 3 million gallons, showcasing the robustness of the industry in the face of fluctuation. Both Palmer and Lemay remain hopeful that the season will yield satisfactory quantities.

The Vermont Maple Open House Weekend is set for March 21 and 22, inviting visitors to experience the sweet tradition firsthand.