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For local customers

Dave Klish

Many of you know I have a syrup display at The Eclectic Chic, 21 Seneca Ave, Oneida Castle (the old Kime Home Center). I have great news, The Eclectic Chic is moving, no more hard to find parking, The Chic is moving to Glenwood Plaza, into the former Herb Phillipson’s Store. Loads of room and parking won’t be a problem. To top it all off, the owners of the shopping center have promised to repair the parking lot this summer.

The opening date for this move in June 1, 2021, stop in , get some syrup and check out all of the other vendors too. By the way, I also carry O’Keeffe’s Working Hands, Healthy Feet and all of the other O’Keeffe’s products. Additionally I carry Gorilla Glues, adhesives and Gorilla Tapes.

Come check us out, The Eclectic Chic, the fun place to shop!

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Finished packing Amber syrup

Dave Klish

I now have both Amber and dark maple syrup ready for ordering.

Both are at this time, in good supply but this season has been quite short. First it stayed too cold, and then once it started we got 6 good days and then we had an extended period of weather that was too warm, no overnight freezes. At least in my part of central NY it is the shortest season I’ve ever experienced. If much of the rest of the industry was the same, syrup may be in short supply, especially after the record breaking 2020 season for maple syrup sales over the entire maple world.

Our maple season in my past experience (2003-present) has been as short as 15 days and as long as 42 days, between first sap collection and last collection. 6 will be a sad new record, if in fact the season is over. We do still have some hope, while the red maples and silver maples are done, the sugar maples might still not be finished. Those buds are still tight, but the buds are getting slightly larger. If we get a freeze before they open, the season can last longer, but if the maple sugar buds open, the season is over until 2022. I will keep you posted.

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Finally got some amber

Dave Klish

After getting dark because of mostly short boils, I finally got some amber. It is not packed yet, I will try to pack some tomorrow. I will be able to ship on Saturday or next Monday. I was beginning to think I’d get no amber this year, with the really messed up weather patterns. Glad I did, even though my greatest number of orders are for dark, some people do prefer amber. As soon as I get some packed in retail jugs I’ll update the inventories on my web store.

The weather has been too warm, I’m thinking the season may be finished soon. The red maples are almost budded, but the sugar maples are still tight buds. Once the buds open, the season is done.

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Sorry, I had to do it

Dave Klish

After 8 years at the same prices, I finally decided I needed to raise my prices.

While many costs have increased during the last 8 years while my prices remained unchanged, the biggest difference came in 2020 and again in 2021, mainly in jug and bottle prices. Just since the 2020 maple season jug prices have gone up 35-40%, after having gone up at least twice in the last 8 years, but much lower amounts. Other costs associated with making maple syrup have also climbed, such as the filter media used for filtering the syrup, the papers that trap the filter media, the defoamer used to control foaming in the evaporator pans, the filters for the raw sap, the soap to clean the reverse osmosis machine and a whole bunch of lesser items. Also any replacement equipment has risen big time. The jug manufacturers claim it’s mostly because the oil refineries (many have been shut down) and since plastic is a by-product of oil there is a major shortage of the beads used to make syrup jugs. Unfortunately this won’t likely be remedied in the short term. If the jug prices do come back down, I will revisit the price issue.

On a brighter note I will have Amber syrup back in stock in a few days, the maple season gets going in full swing this week. As soon as I have some packaged, I will put it back up on my available inventory in the store. I’m thinking likely by this weekend.

From here mother nature will be in charge. We need freeze/thaw cycles. When the temperatures drop to 27F or colder for a few hours the trees pull water from the ground, up into the tree. Then as the temperatures rise above 36-38F or more the sap flows for making maple syrup. It does work in temperatures between 32 and 27F but not as well, and sap can and does flow at 33-35, just not as much. The ideal season would be 25-27 every night and 42-45 every day, but again, mother nature is in the driver’s seat.