Among all our farm's crops, maple syrup is our sweetest and our first of the year to be harvested outdoors. In a typical spring we have 800 taps, harvest about 8,000 gallons of maple sap and boil it down to around 200 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 Sam Kelman, students and faculty produce all the maple syrup consumed at the Mountain School and often have enough left over for parents and friends. Spring 2016 was our biggest harvest to date: we made 220 gallons of syrup!