Maple syrup production in northern Wisconsin is wrapping up for the season. For small producers a fickle weather pattern meant it wasn’t a great season in terms of syrup quantity. But for larger producers who use more high-tech systems, it was still an above average year. And the reasons behind these sap dynamics are still somewhat of a mystery.
The day I visit Maple Hollow Farm near Merrill Wisconsin is muddy and cool – a typical backdrop for a process that takes place only in spring, when the sap is running.