BACKYARD MAPLE SUGARING With Tips and Recipes

High School sweethearts, Bob and Janet are a very busy couple this time of year, when Bob starts maple sugaring in their backyard in southern New Hampshire.

Bob says he has always been interested in the "old fashioned way" of doing things. And being in New England he developed an interest in making maple syrup, especially since their property is lined with many beautiful Sugar Maple Trees.

He started by searching the internet for information on how to make maple syrup, materials needed, what to expect for "work time". He and Janet visited sugar shacks to view other operations, and then purchased the supplies needed; buckets, taps, lids, thermometer, and a good book on the basics. He recommends that book which is "Making Maple Syrup" by Noel Perrin.

Bob's first year sugaring, he tapped 5 trees and came away with about 2 gallons of finished syrup. Another year he set out 9 taps and ended up with over 9 gallons of dark syrup. He says 2008 was a year to remember for most mapler’s. "At one point, I was getting close to 4 gallons of sap per day from most of my trees. Talk about overload!" says Bob.  He has been slowly adding additional equipment as he would like to expand his sugaring operation. Right now he produces enough for family and friends, not enough to sell. Presently working out of his garage, Bob says his next major project is building a sugar shack so he can start using wood full time. Using propane at present he says is not cheap.

Bob...."In the mapling field, I would be classified as a "backyard hobby mapler" only running 10 taps. I can put in more, but this is all I want for now, and can do for now. We enjoy providing our family and friends with samples, and Janet uses it a lot in her cooking.

Janet; "When the sap starts to flow, I call myself “The sap widow". I know for the next 5 weeks I won't see much of my husband. Every spare minute he is out boiling the sap. It's a small price to pay though for the wonderful taste of pure homemade maple syrup".

Bob adds that if anyone is interested in maple sugaring; go to the New Hampshire Maple Producers Association website (http://www.nhmapleproducers.com). Among other information, are listed sugar shacks that are open to the public.

RECIPES using maple syrup (courtesy Janet)

Baked Sweet Potato with Maple Sour Cream

Bake 4 sweet potatoes that have been scrubbed and pierced in a 450 degree oven for 45 minutes (best flavor) OR in microwave for 7-8 minutes.

For topping, mix ½ cup sour cream or plain Greek yogurt with 1 tablespoon pure maple syrup and 1 teaspoon fresh lime juice.

                             

Maple Bran Muffins

Ingredients:

1 cup all-purpose flour

1 cup bran flakes

1 teaspoon baking soda

1/2 cup raisins

1/4 cup chopped walnuts

1 cup nonfat sour cream

1 cup pure maple syrup

1 egg and 1 egg white

Preheat oven to 400 degrees. Spray large muffin tins with nonstick oil. Combine flour, bran flakes, and baking soda in a large bowl. Stir in raisins and walnuts. In a separate bowl, beat together sour cream, syrup, and eggs. Pour liquid into flour mixture and mix for 20 seconds, till all is moistened (try not to over mix). Fill muffin cups 2/3 full. Bake for 20 minutes or till toothpick inserted into center of muffin comes out clean.  

Makes 12 muffins that are low fat.

 

Maple Mustard Salmon

4 serving-size salmon fillets (about 1 and 1/2 pounds)

2 tablespoons Dijon mustard

1/4 cup pure maple syrup

1 teaspoon lemon juice

1 teaspoon white pepper and pinch of salt

1 teaspoon melted butter

For broiling: preheat broiler. Remove any bones from fillets with pliers. Blend all remaining ingredients except butter. Spray broiler pan with non-stick cooking spray; place fillets on pan and brush with butter; coat with maple-mustard sauce. Place under broiler leaving oven door tipped open. Continue to coat with remaining sauce while broiling. Salmon is done when flesh is light pink. Serve with pan juices spooned over fish.

Note: This basting sauce is also good over chicken and other fish when grilling.

Did You Know?

• A maple tree is usually at least 30 years old before it is tapped
• Up to 4 taps can be placed on 1 tree, depending on its size
• Only 10% of a tree's sap is collected in a year
• 40 gallons of sap are required to make 1 gallon of maple syrup
• Each tap yields 10 gallons of sap on average, per season
                  Sap flow is heaviest for only about 10 to 20 days in early spring. For the sap to flow daytime temp must be above freezing and nighttime temp must go below freezing.
   
  Maple Syrup Tips
  1. Because there is no refined sugar, the above recipes are great for those watching their sugar intake. My husband is diabetic and says there is no blood sugar spike after eating all natural maple syrup.
  2. When cooking acorn squash, drizzle a little maple syrup over the cut halves before baking. It adds a hint of sweetness.
  3. When baking an apple pie, use maple syrup in place of sugar. Besides adding a bit of sweetness, it makes the pie juicier.
  4. If you don't like the "twang" of plain yogurt, and don't want the sugar in sweetened yogurts, add a tablespoon of pure maple syrup. You will have the sweetness and be eating all natural.