Got Syrup?
Wednesday, Feb 11, 2009 | Updated 1:30 PM EDT
Darel
This is a small japanese maple after an ice storm.
Gooey. Sticky. Sweet maple syrup.
Without it, your pancakes and French toast just aren't the same.
And despite our rough winter weather, Mark Harran, president of the Maple Syrup Producers Association of Connecticut, says it looks like the maple syrup season in Connecticut is in good shape.
Mark and his wife Carroll own and operate their sugarhouse, Brookside Farm II, in Litchfield. It's just one of dozens of sugarhouses you can find in every county in the state where you can get the amber goodness.
But the same can't be said for maple syrup producers to our north.
In some parts of Massachusetts, farmers are reporting that nearly 50 percent of their taps were affected by the weather, especially the December ice storm they were hit with.
This season production in Massachusetts is expected to drop 20 percent statewide because of the weather damage and that will drive up the cost.
In Connecticut, the sugar maple and black maple are the most common trees tapped to produce maple syrup. Cold nights and warm days are ideal for the best syrup.
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