Ribbon Vermont Maple
||When it's March in Vermont: |
After a long winter, the sun climbs higher in the sky every day, warming the air well above the freezing point. At night, radiational cooling lowers the temperature below the freezing point. These are the conditions that break the dormancy of the sugar maples. Sap begins to flow. It is collected and boiled in the Williams Maple Farm sugar house to make delicious maple syrup. Sugaring season has started...
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For further information about Vermont maple production and products visit the University of Vermont Web site.
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