One of our lovely egg customers mentioned reading our blog, and I realized how long it had been since we posted. Spring swooped in and carried us away, out into the yard, under the trees. We tapped the maple trees, dug in the garden, clipped the first chives, uncovered fabulous overwintered spinach in the tunnel house, watched the chickens happily resume their roams into the shrubbery, with the snow gone. Even as we delighted in the early heat wave, we uncomfortably realized its cost: very little sap run for maple syrup this year.
We will not be selling any maple syrup, needless to say. Last year I wrote about the dangers of warming climate to maple sap production, and this year it feels real. We had about 5 days of real, useable sap run. Compared to a more normal 4-6 weeks. It’s hard to be ungrateful to such beautiful weather, but somewhere in my instincts, it felt too warm, too soon.
I almost wrote about it then, but all my words and thoughts felt bitter. I pictured trucks hauling corn & crates of fake corn-syrupy artificial syrup, coal-energy powered processing plants, and the ingredients of Mrs. Butterworth’s, and felt angry that what is real and good is suffering in order to feed people what is fake and nutritionless.