WESTFIELD, Mass. (WWLP) - Our very mild winter last year made for a tough time for western Massachusetts maple syrup producers, but this year's conditions have been much better for maple sugaring, even though they're still not perfect.
At Pomeroy Sugar House in Westfield, the buckets are off the trees as maple sugar tapping, and the breakfasts that come with it, have come to an end.
The maple sugar season started well, with a snowy winter, but conditions over the past month prevented the maple sugar season from extending into April.
"You need those warm days and cold nights. You don't want it too warm where it's going to take the frost out of the ground and melt snow cover off. Once the snow is gone and the frost's gone, pretty much the season is just about over," said Randy Pomeroy, Owner of the Pomeroy Dairy and Sugar House.
He told 22News that a late winter warm-up followed by a cool down confused the trees and stopped the sugar from flowing.
In February, they did start the tapping season, which was a little early, and even though the weather ended the season slightly early, they ended up with an average amount of maple syrup.
In all, 150 gallons of syrup were produced at the Pomeroy Sugar House.