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Maggie's FarmWe are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for. |
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Saturday, February 20. 2010Maple Syrup and Maple Sugarin' season
Maple sap begins to flow when there are sufficient daily temperature swings between below and above freezing. That tends to be towards late February-early March in New England, depending on latitude and the weather. Curiously, Sugar Maple sap does not just flow up from the roots - it flows both downwards from the branches and up the trunk, depending on the time of day and the whim of the tree. Our Vermont friends have been busy getting ready for sugarin', so it's time for some info. We tend to think of Vermont maple syrup, but Canada is the major producer. We consume it abundantly in New England and do not approve of the cheap substitute goop in the supermarkets. We buy the real stuff by the gallon when we can, especially the Grades below Light Amber. You can buy the rather intense Grade B here, but I think I prefer the third level of Grade A - Dark Amber. This place sells all of the grades.
- Put it on oatmeal like the Pilgrims did. Comments
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Nearby where I live in Michigan is this,
http://www.vermontville-mi.gov/ where they hold a Maple Syrup Festival every year. I love maple syrup. Correct me if I'm wrong, but I don't believe the Indians had butter, BD.
Having only lived in a maple syrup producing state for about 2 1/2 years, we recently discovered something called maple cream. Uh, what does one do with it? Eat it on biscuits?
Maple sugar and snow: There's the end-of-season ski race called the sugar slalom, held at Stowe in April. This is a racer favorite:
http://www.flickr.com/photos/redjar/126146432/in/set-72057594103239311/ As for maple cream, eat it straight or on biscuits or .... For a while, we will be rotating our headline images with Currier and Ives prints from the mid-1800s.
Vermont commemorates it on their quarter, depicting a man peeing on a tree.
Thanks for the fine info on maple syrup. It's very expensive in Tn so I rarely buy it.It is surprising the farmers only get $2-3 per gal. I'm going to check but I think it's $1 per oz here.
Pies, frostings, candies, homemade ice cream, Bar-B-Q sauce, baked beans, roast poultry and pork glaze... I'm getting hungry! The acorn squash is particularly tasty! My brother loves banana/maple cream pie.
Both my grandmother and mother-in-law could go through a jug in no time. My father wouldn't start a Bar-B-Q without it. Nothing worse than trying to find the good stuff in fall when planning for holiday cooking. Stock up now. The missus has told me to learn where this is that we could aquire our needs for that 20/gallon sort of price....
Scrapple, thinly sliced and fried to a deep golden brown, then drizzled with maple syrup. The only way to eat the stuff.
Though once upon a time leftover cold linguine with maple syrup was a quick way to get a breakfast buzz. Tuktuyaaqtuuq Toddy
1/2 oz. Kahlua 2 oz. Rum, overproof/151 proof to fill Water 1 tbsp. Butter 1 oz. Maple Syrup Put water, butter and syrup in a big (12oz.+) mug. Nuke it until it is just about to boil. Take it out of microwave, add Kahlua and Rum. Maple Cookies
2 sticks (8 oz.) softened butter (use unsalted for baking) ½ cup granulated sugar 1 large egg yolk 2 Tablespoons pure maple syrup ½ teaspoon vanilla extract 2 cups all-purpose flour 1 ¼ cups coarsely chopped nuts 1. In a large bowl, beat the butter with an electric mixer until fluffy. Gradually add the sugar while continuing to beat. 2. In a small bowl, mix the egg yolk, vanilla and maple syrup. Slowly add to the butter mix, beating at low speed until well-mixed. 3. Stir in the flour and nuts by hand. Divide the dough in half and flatten into discs. Wrap and refrigerate at least two hours or overnight unless you wish to freeze it for baking later. If you freeze the dough, let it thaw in the fridge overnight. Otherwise, let it stand about five minutes at room temp to slightly soften. Then roll it out between two sheets of waxed paper until it’s ¼ inch thick. 4. Cut into the shapes you wish with cookie cutters. Bake on parchment lined cookie sheets for about 25 minutes at 325 degrees until golden. Cool on wire racks. Store in tightly sealed tins. One of the delicious things I miss down here in Texas is Philadelphia scrapple thinly sliced, as Dan D says, fried a deep golden brown and drizzled with maple syrup. We just don't have that down here in Texas, just as we don't have real, glorious weisswurst [delicate, perishable veal sausage] during the Oktoberfest days. And I miss them both.
Of course, one must not inquire too deeply about what actually goes into scrapple, or it would probably put you off, just as watching sausage being made would give you a distaste for the stuff. At least for awhile. But don't think about that. Just thank God for small but tasty favors if you are lucky enough to be served thin-sliced scrapple fried to golden brown and sauced with maple syrup. Count your blessings. Marianne Where's the $20 a gallon syrup?
I'm sure the $60 a gallon stuff is good but, really, I'd really much rather pay $20. This is an outrage. Oh to be able to buy this elixer for 20 little US dollars a gallon.
Suffering forward in Missouri.... Maple Syrup on Vanilla ice cream.
Oh it's soooooooo good..... |
Beezlebub is on vacation this week and will be spending it down at the WP In-Laws, helping around their place and getting all the taps, tubing, and buckets set up to collect sap from sugar maples to make maple...
Tracked: Feb 21, 19:23