Our first boil this year was February 17. This is the earliest we have boiled in our 24 years of making maple syrup but only by two days. We have had three other years that were almost as early. So far we have made about 12% of a crop and all of it is nice flavored fancy. Even Donna, who normally prefers dark amber syrup admitted it is some of the nicest fancy she has tasted. The weather this week looks favorable for a couple of small sap runs. The big runs will occur later in March.