2009 Maple Syrup is Available for Purchase!

We have awesome news on the farm this week: our first batch of maple syrup is bottled, labeled, and ready to go! (It’s pretty delicious, I must say. I find our syrup especially dark and caramel-y.) We filmed with NJN yesterday, and the producer and camera man were our first maple syrup customers! Stay tuned for updates on when the piece will air.

If you’re interested in purchasing some maple syrup, please contact me @ megandubmoore@gmail.com.

The blog has been a little wordy the past few days and we all thought it would be nice to share a little photo essay of our maple syrup making. Here goes:

Step 1: We tap trees with taps called spiles, and hang buckets beneath to catch the sap. The fields that we gather sap from just so happen to be gorgeous. These photos are from my first trip, and I was amazed at how beautiful it was. There was fresh snow on the ground and the Little Flat Brook was running super crystal clear. We empty the (very heavy) buckets full of sap into 50 gallon recycled food grade drums and load them in the truck.

buckets

img_59511

bonnie

Step 2: We bring the sap back to the farm and boil it  in our evaporator. The evaporator is fueled by wood salvaged from a local stone yard. The sap is boiled down until it becomes syrup. It takes about 50 gallons of sap to make 1 gallon of syrup. You can check out a video of our evaporator boiling here.

Step 3: As the water  evaporates from the sap, we draw the sugary syrup off into our finishing pan. We filter this syrup to extract the residual “sugar sand” to create a really clear smooth product. We then carefully fill our sterile bottles with hot syrup ( at 165ºF  to be exact) and seal them.

 
len filling

 

 

Heaven in a bottle

Heaven in a bottle

There’s an awesome recipe for pear salad with maple vinaigrette from CSA member Julie Parker below:

 

ARUGULA AND PEAR SALAD WITH MAPLE VINAIGRETTE

pear

1 tablespoon maple syrup
1 teaspoon dijion mustard
1 tablespoon red wine vinegar
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoon extra virgin olive oil
8 cups arugala leaves
1 pear unpeeled; thinly sliced
1/2 cup blue cheese; crumbled
In a small bowl, whisk together the maple syrup, mustard, vinegar, salt and
pepper. Whisking constantly slowly add the oil, set aside. Arrange the
arugala on individual plates and top with the pear and cheese. Drizzle with
the vinaigrette.

Yield: 4 servings
Preparation Time (hh:mm): 20 mi

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One Response

  1. […] we burn firewood in our kitchen stove and the other stoves here on farm, as well as when we were boiling down maple syrup. It is the wood ash that becomes a valuable material. We cut the potatoes, making sure the pieces […]

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