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Sugaring
Among all our farm's crops, maple syrup is our sweetest and our first of the year. In a typical spring we harvest about 4,000 gallons of maple sap and boil it down to around 100 gallons of syrup. What makes a great sugar season is mostly a mystery, but we know the sap flows best when we have a set of consecutive blue-sky days with the temperature dipping to the low twenties at night and hitting the mid-forties during the afternoon. Under the direction of sugarmaker Marc McKee, students and faculty produce all the maple syrup consumed at the Mountain School and have enough left over for parents and friends.