March has come in like a lion here in Northeast Ohio. With freezing temperatures at night, snow, and dramatic changes from day to day, we are all starting to wonder if spring will ever really get here. It has to be close…right? Well maple producers throughout the state and country are hoping so. 2014 has turned into a challenging one for the production of maple syrup. Due to the below freezing nights and frigid cold days of February and beginning of March, the sap of maple trees is struggling to thaw. Below freezing nights with mild days makes the best weather for the flow of the sap. Some production is underway, but overall behind from previous years. Of course, last spring was surprisingly warm. But there’s still time, and all the more reason to support local maple syrup producers this year!

Educate yourself on the differences between the grades of maple syrup! Below is a quick description of each grade, according to the Massachusetts Maple Producers Association. The grading system differs slightly among some states and between the US and Canada, however an internationally grading system is being discussed.

CHARACTERISTICS OF EACH GRADE

Grade A Light Amber, is very light with a mild, more delicate maple flavor. It is  made earlier in the season when the weather is colder. This is the best grade for making maple cream and maple candy.

Grade A Medium Amber, is a bit darker, and has a bit more maple flavor. It is the most popular grade of table syrup, and is usually made about mid-season,after the sugaring season begins to warm.

Grade A Dark Amber, is darker yet, with a stronger maple flavor. It is made later in the season as the days get longer and warmer.

Grade B, also called Cooking Syrup, is made late in the season, and is very dark, with a very strong maple flavor, as well as some caramel flavor. It can be used as a  table syrup, however due to its strong flavor, it’s often used for baking, cooking, and to flavor special foods.