A mid-Michigan farmer says this year has been ideal for maple syrup production.

Sarah Zastrow tells Brownfield the season started in late February.

“Because there was such fluctuation in the temperature, you get a lot of sap in those years,” she says.  “When it’s freeze and thaw, freeze and thaw—that’s when maple syrup really thrives, and it gives it a really good flavor.”

Zastrow says adding maple syrup production has been a good fit for her family’s farm in Merrill and they’re already sold out for the season.

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