By Addie Broyles More Content NowMaple syrup season isn't technically until spring or late winter, when temperatures in the North and Northeast rise enough so that the sap in the sugar maples starts to flow. Sugaring season, as it is called, brings a flurry of activity to the maple farms of Quebec, Vermont, Maine, New Hampshire, New York and even places like Wisconsin, but for the rest of the country, many of us associate the rich, earthy sweetness of maple syrup with fall. Maybe it's the color or the allspice undertones, but this is the time of year when I'm most likely to put real maple syrup in my coffee or on my pancakes.Read more on NewsOK.com