That's what I'd heard. In the months of January and
February maybe about half our nights are below or right at
freezing with daytime temps anywhere from 50-90 degrees.
The other half of the days we have gulf moisture
"overrunning" and the evenings are only 40-50 degrees. I
think our weather is too inconsistent for syrup making.
Maple syrup will have to be one of those extras outside of
our 100-mile diet. (Although we are thinking about getting
bees for honey next year). Maybe I can find someone with
which to trade our native product: chile pequins (10 on
the Scoville scale) which grow in forests along our dry
creek with someone who has syrup...we put them up in
vinegar and make a "near death experience" salsa.