Through reverse osmosis the sap is concentrated, and then it’s boiled down until water has evaporated and we’re left with pure maple syrup. Once the sap starts flowing it arrives in the sugar house where it’s filtered. Each year our forestry team treks into the sugarbush to tap thousands of trees. The only thing that comes between the tree and your table is an evaporator and effort. And maple syrup has a higher antioxidant value than cantaloupe and tomatoes. According to the USDA Nutrient Database and Canadian Nutrient File, as reported by the International Maple Syrup Institute, maple syrup contains riboflavin, manganese, zinc, magnesium, calcium and potassium with significant percentages that contribute to the recommended Daily Value. Unlike table syrups, pure maple syrup has nutritional value. On average, 180 million pounds of maple syrup is produced worldwide every year. While you can tap any of these trees for syrup, Sugar Maples yield the sweetest crop.ĭid you know that you can also tap Birch and Walnut trees? You may get a syrup that tastes more like “burnt caramel” but you could use these syrup in seltzers. There’s the Silver Maple and the Florida Maple, the Box Elder and the Western Maple found in Oregon and British Columbia. There is also the Red Maple, which produces a less sweet sap. It takes about 40 to 50 years for a sugarbush to reach a productive size of which they can be sustainably tapped, according to Butternut Mountain Farm founder and forester, David Marvin.īut it’s not just the Sugar Maple you can tap. Sugar Maples are predominately the tree species we tap for maple syrup, and they can be re-tapped each year for centuries. It takes 40 gallons of sap to make 1 gallon of maple syrup. That gallon of maple syrup didn’t come from just a single tree. It takes a lot of sap to make a single gallon of maple syrup From there, the sap travels down the sap lines and into the sugarhouse where the water is boiled down until we’re left with natural maple syrup. Sap flows as the days warm up, which begins to happen in March.
MAPLE SYRUP CRACK
If the temperature is 15F or below, the drill could crack the wood. Tapping begins in late January and February and is dependent upon the weather. In Vermont, where 34F can feel warm during a long winter, harvest season is thought of as summer and fall.
The darker the syrup color, the more robust the flavor. Generally, the warmer the weather, the darker that syrup is produced. Its notes of caramel and brown sugar lend themselves to recipes. Grade A Dark Robust is an epicurean’s best friend. Grade A Amber Rich has a solid maple flavor and is what most people reach for on the breakfast table. Grade A Golden Delicate has a soft amber tint and a subtle maple flavor that is excellent over vanilla ice cream. They’re referred to as grades, and their differences can play a part in their use. There’s a spectrum of gold when it comes to maple syrup. Whether straight from the bottle as an accoutrement or utilized in a recipe, being educated on what pure maple syrup actually is makes it taste that much sweeter. Whisk it into marinades and salad dressings for an enticing salty sweet culinary confection. It’s loved for adding oomph to stacks of flapjacks, but it’s more than just a pancake topping.
The robust taste of maple syrup is internationally revered. Did you know you can tap a Sugar Maple its whole life? More on that later. From the Native Americans who first tapped Sugar Maple trees to the modern forestry crew who wade through hip high snow to tap each viable tree. There are some facts about pure maple syrup that may have you appreciating the bottle on your table top a little more this weekend. It’s a pure ingredient harvested from trees that are a lot older than we are. It’s a Vermont crop, tended to through the seasons. It’s a natural sweetener with nutritional relevance. That silky pour of golden liquid that drenches pancakes and waffles every Saturday morning is more than just a topping. 11 Facts About Pure Maple Syrup You Should Know
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