Spring is coming. How do I know? Certainly not because of the weather outside—it continues to be frightful this year! I know because Maple Sunday is coming right up on the 23rd! The sugar in maple sap only appears when warm, sunny days and below-freezing nights follow each other for days on end, as they do during Maine’s long, slow spring.
It is quite a treat to go to farms all over Maine on the fourth Sunday in March. You can experience the process and see a real sugarhouse and real kettles boiling sap over the fire.
Just a few facts to ponder from the Maine Maple Producers Association:
- The average maple tree is not tapped until it is about 40 years old. If the tree was tapped any younger, it could hurt the tree.
- An average 40-year-old tree yields about 40 quarts of sap in a season. This is just enough to make 1 quart of pure maple syrup.
- The flavor varies from year to year; sometimes the syrup is dark and rich, sometimes pale gold and delicate. It all depends on the soil and terrain, the wind and the weather—just like wine.
- Once it flows from the tree, the sap must be processed within a few hours or it will spoil, so syrup makers work round the clock once the spring run has started.
Much of the sap is still gathered the old-fashioned way: in buckets hung from trees. It is then boiled down into syrup over wood fires. Some of the larger producers have adopted modern, labor-saving technology—they gather the sap with plastic tubing strung all the way from the trees to the sugarhouse.
From holding tanks, which may hold as much as a thousand gallons, the freshly collected sap, usually about three percent sugar, is fed continuously into the evaporator. There it is kept constantly boiling, throwing off dense clouds of steam as it becomes more and more concentrated. When the syrup reaches a temperature of seven degrees above the boiling point of water, the sugar-density is just right. The finished syrup is immediately filtered to remove particles of “sugar sand.” These, though harmless, would make the syrup cloudy. Once properly clear, the finished syrup is packed in sterilized containers and sealed, ready to be distributed and enjoyed around the world.
When you get back from your trip to the farm, why not try some of my recipes to celebrate this sweet natural syrup? YUMMM!!
Nancy’s Basic Sauce—great to use with any kind of meat or fish!
Ingredients:
2 TBS Dijon mustard
2 to 3 TBS grainy mustard
1/3 cup (or to taste) pure maple syrup
2 TBS mayonnaise
1 TBS lemon juice
Method:
Heat mustards and maple syrup in a small pot. Remove from heat and cool for about 10 minutes. Add the mayonnaise and lemon juice. Pour over meat or fish and bake until done.
Another recipe to try: remember that Sriracha Sauce recipe from last month? Just take ½ cup of maple syrup and add 2 tsp. of Sriracha (or to taste) and pour over salmon, pork, chicken, or beef and bake until done.
Maple Bacon Jam
Great over a block of cream cheese and spread onto crackers. Also, good with toast and biscuits! The possibilities are endless… Try it with sweet scallops or on a sandwich.
Culinary Capers At CVC 