Producers/Hosts: Hazel Stark and Joe Horn
Photos, a full transcript, references, contact information, and more available at mainelyphenology.wordpress.com
There has always been something special about maple snow. The delicate wild flavor of the maple syrup is not masked by a toasty pancake, nor hidden by a pasty pile of oats. Snow adds almost no flavor to compete with the maple—assuming you stick with the fresh pure white stuff. Although our changing climate has complicated the timing of the harvest from year to year, late February and early March is typically the season for tapping maple trees, boiling down sap, and making perfection by the jugful.