Spring Has Sprung: Sweet Syrup, Seedlings & Seminar Prep

Welcome, spring!

Just like that, the cozy, lazy days of winter are behind us. Honestly, it felt like it happened overnight. I’ve never been one for the cold, but I did enjoy the slower pace. Even back in January, I could feel the pressure of warmer weather creeping in—and now, here we are.

My team is already packing up our maple syrup gear and bottling the last of this year’s sweet harvest. We only produced 90 bottles this season—down from our usual 100+—so if you want one, stop by the gift shop soon! The early 70-degree days cut our tapping season short, but we still managed to host two fantastic seminars with Kevin and Lucas. With the smell of maple and fire in the air, they led groups through the woods, teaching the art and history of tree tapping.

Don’t worry—maple syrup will make a cameo again later this year during Botany and Brews, where you’ll find it stirred into craft cocktails. Last year, my team had a friendly mix-off. I was pretty confident in my bartending background, serving up a “Jolly Rancher” apple whiskey sour that got a few nods. But Kevin’s maple old fashioned? It stole the show. Dark, rich, and perfectly balanced, it’s still on my mind. This year, I’ll come armed with new recipes—I know what I’m up against now.

Meanwhile, our greenhouse is bursting with seed trays and cut flowers. Between those and the native plants we’re growing for the April plant sale, there’s hardly room to walk! I’m also trying to grow cabbages for our spring planters. They’re still a bit small, but I think they’ll be ready to start hardening off in about a week. (For the curious: “hardening off” means slowly introducing young plants to outdoor conditions.) Cabbages, lettuce, and spinach are all cool-season crops, perfect for early spring—once we consistently hit 50-degree nights.

I’ve also been prepping for my upcoming rose seminar, now just two weeks away. Diving into the history of roses has been a joy. I was fascinated to learn that they originated in Asia and were later traded to Europe as coveted treasures. I’ve always admired the care and artistry that many Asian cultures bring to gardening, and I hope to honor that legacy in this presentation. While I’ve shared tips with visitors in the rose garden, this will be my first official talk—and I’m excited to share what I’ve learned.

Hopefully, I’ll see some familiar faces in the crowd. If not, I’m sure I’ll run into you out in the gardens.