Sunday, March 20, 2011

Springtime Sugar Shack: Maple Syrup Season In New York

New York State had an unusually cold winter which is awesome news for maple syrup production. From Canada, Vermont and New York to Minnesota, thousands and thousands of gallons of maple syrup are being harvested this week. Maple Syrup Tapping is the first sign of Spring for maple growers in the Northeast!!!!


According to Tweets from @DairyDiscovery, she and a neighboring farm have over 200 taps going -- sweet! Tweets from today at the farm, claim that the taste of maple syrup is dependent on underlying soil conditions, whether "shale, lime, and clay" are present to get the "smoky, spicy" flavors. 

Cold nights and warm days (Spring) help with the production and flow of maple. Others credit the Super Moon from last night with the title Super Sap Moon for the incredible today's incredible maple syrup yield.

Pancake lovers and chefs delight, including this lighthearted locavore, in the freshly tapped sweetness -- smoky, spicy or otherwise -- of local -- made in New York -- maple syrup. What's your favorite maple syrup recipe? Here are a few of mine....

Easy Sauteed Heirloom Carrots and Maple Syrup
Low-Fat Butternut Squash Soup with Maple Syrup Froth and CinnamonPale Ale and Maple Syrup Marinated Sirloin Steak

No comments: