The sap is running at Williams Farm in Wyebridge, ON. March offers a sweet spot (so to speak) when the temperature rises above freezing during the day and dips below freezing at night. If the timing works, then the sap flows each day without pouring out all at once and overwhelming the operation. I went up to Williams Farm last week while John was scrambling to get everything in place. I went up again yesterday to watch as another syrup season gears up. I tried to take photos of each stage in the process, though I didn’t get to witness the bottling (or selling) this year.
