Just in time for Easter we are offering a Maple Sugar Bunny! This 4.5 ounce bunny is made from 100% Pure Vermont Delicate Maple Syrup. Also available are our gift boxes of smaller bunnies, chicks and butterflies to complete any Easter Basket!
Chaos, Change and the start of 2017
It’s the first of January, our thoughts are turning to tapping our sugarbush and the sugar house once again looks like a disaster zone.
The chaos is once again in the sugar house as we begin to improve our operations. The arch is torn apart and the pieces create paths through the sugar house. This year we bought a new air- tight door and blower for our arch. The arch is a frame that contains the firebox and supports the pans we use to boil sap make syrup. The new air-tight front will make the boiling more efficient by using less wood, which is a natural and renewable resource for us.
We also bought 2 new front pans ( there are 2 pans on the rig, a smaller front pan and a much larger rear pan). By having 2 front pans where the sap is the most concentrated while cooking we can switch the pans out and clean one while using the other.
The change is tapping in January, this is directly tied to the seasonal changes occurring here. When I was young ( I’m talking 25 years ago), we tapped during winter vacation – this is the end of February until the first Wednesday in March ( the day after town meeting which here in Vermont is considered a holiday). Due to weather pattern changes we are tapping up to six weeks earlier and making syrup a month before we use to. Its change, so far it doesn’t seem to be a huge issue as far as being able to produce maple syrup. I admit, When we tap in January we’re not fighting with huge amounts of snow, so it goes so much faster and easier. I can’t view that as a negative.
Blueberry Pancakes
Fresh Maine #wildblueberries, fresh Pennsylvania #peaches and fresh Vemont #maplesyrup served on my beautiful @georgetownpottery, that’s how to start the day!
I use the recipe for griddlecakes from #fanniefarmer cookbook,
ok I got out the mixing bowl, the cookbook and added a few ingredients, became distracted with something and my niece finished making the pancakes. Story of my life! But hey in the end the boys and I got the fresh blueberry pannycakes we wanted!
Blueberry Pancakes with fresh peaches and maple syrup
Maple Butter
Maple Butter on Maple Bread
1 cup Pure Vermont Robust Maple Syrup
3/4 cup melted butter
Cook the syrup until it reaches soft ball stage. Add butter mix with a hand held blender until smooth and creamy. Serve warm on gingerbread, waffles, biscuits or Old Vermont Maple Bread. .
*Soft Ball Stage for Candy Making using Cold Water Test. 235 F to 240 F (118 C to 120 C) A small amount of syrup dropped into cold water forms a soft, flexible ball, but flattens like a pancake after a few moments in your hand.oft ball stage:
Boiling syrup to soft ball stage
Maple Pork Chops
6 pork chops
6 thin slices of lemon or lime
3/4 cup Vermont Robust Maple Syrup
1 cup chili sauce
Arrange the pork chops in a baking dish and place one slice of lemon or lime on each chop. Mix the maple syrup and chili sauce. Cover and bake for 1 1/2 hours. Uncover and bake 1/2 hour more. Baste frequently.
