After a basically snow-free and unusually warm winter, sugar season has finally started in our part of Vermont. Sap flow is slow, however, and the number of boiling opportunities to date have been few. Still, it was great to see the first steam rising from the sugarhouse–a sure sign of spring on its way! Now the bigger worry is that the nights won’t be cold enough to keep the sap flowing and the buds from forming. Once the buds are out, the taste of the sap is ruined. So, let’s not overdo the enthusiasm about spring temperatures, okay?