Chaos, Change and the start of 2017

Posted on by Jessica Boone

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.

When the days begin to lengthen the cold begins to strengthen

Posted on by Jessica Boone
Morning sun January 2015

Rising sun Stevens Mills Slide, VT

Invariably in January in northern Vermont we get some bone chilling, finger numbing, hurts to breath days.  Just as surely, I hear Grampa Hue’s voice saying “as the days begin to lengthen, the cold begins to strengthen”.

Fence posts in January

Fence posts near Johnson, VT

This has been one of the first days of sunshine in a long time – so no matter what the thermometer says (-4 the last time I looked), the day just doesn’t seem so bad!

Missisquoi River January

Missisquoi River near Richford, VT

I stopped to watch an otter play on the ice this morning on the Missisquoi River then had to stop and take a picture of the railroad crossing.

 

 

 

 

 

 

 

 

 

 

Finches at feeder

Now for another cup of coffee sweetened with  maple syrup and some birdwatching – from inside the house!

Pinnacle Mountain in January 2015

Pinnacle Mountain Canada

 

National Maple Syrup Day December 17!

Posted on by Jessica Boone

 

 

 

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Ian demonstrating maple is naturally good straight from the tree!

  • Maple syrup is 100% natural and organic, syrup is made by removing water – nothing is added!
  • It takes 40 gallons of sap from a sugar maple tree to produce 1 gallon of syrup!  It’s  a true  labor of love (or love of labor!).
  • Maple syrup  in vitamins  B2, B5,B6, niacin, biotin and folic acid
  • Maple syrup is rich in antioxidants
  • Maple syrup contains minerals such as calcium, iron,potassium, manganese, and phosphorous
  • Sugar maple

    Preparing sugar maples to be tapped for the first time.

     

  • Sugar maples (sometimes known as hard or  rock maples) are the primary type of maples we use to produce our maple syrup
  • Maple trees tend to be about 40 years old before they are first tapped – we minimize the damage to the tree when we tap, some of our trees are 100 years old!
  • Vermont Maple Syrup Grades Delicate Rich Robust

    Vermont Maple Syrup Grades
    Delicate Rich Robust

     

  • Grade A Golden Color with Delicate Taste
  • Grade A Amber Color with Rich Taste
  • Grade A Dark with Robust Taste

 

Maple Rice Pudding

Posted on by Jessica Boone

1/4 cup uncooked rice

1 egg, beaten

1/4 cup pure Vermont maple syrup

1 cup milk (scalded)

1/2 teaspoon vanilla

1/3 cup raisins

Cook rice. To make custard, beat egg, add syrup, milk and vanilla.  Mix well. Add raisins and rice. Butter a 1 quart baking dish and line with bread crumbs. Place mixture in dish and bake at 350* F until knife comes out clean, 45-50 minutes.

Recipe from Vermont Maple Cookbook 1998

 

 

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Our New Website

Posted on by Jessica Boone

We would like to introduce everyone to our new site.  Check out the Maple Blog where you can find all types of information about Vermont’s best product…Maple Syrup. In addition maples-hivue.com, you can also find us now at www.maplesyrupforsale.com.