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Spring, 2008 Another season of maple syrup production is just around the corner, and when we think maple syrup we think spring! And we don’t think we’re the only ones looking forward to spring this year…it’s been a long winter! Our 2007 production season went smoothly with our addition of more taps and we ended with an above average season. Our current supply is getting low therefore we are looking forward to being back into production. We are also looking forward to the upcoming season, as we will be working with an updated evaporator. We purchased a new back pan and a new front pan for our evaporator. The pans improved design claim to be 20 to 25% more fuel-efficient than our older pans. Secondly, the pans should boil the sap is less time. By the end of March we will know if they really work! On behalf of the Lanark and District Maple Syrup Producers Association, we are hosting the annual “Tapping Out Party” – an event to celebrate the upcoming maple syrup season. Mark your calendars for an afternoon of maple activities on Thursday, March 13th 2008 from 1:00p.m. - 4:00p.m. Give us a call at 1-877-440-7887 for further details. As a friendly reminder to all, after opening your container of maple syrup, no matter what the size the container is, maple syrup needs to be refrigerated to stay fresh. An opened container of maple syrup can also be placed in the freezer; it will not freeze as maple syrup contains more sugar than water. Last but not least, another recipe to share (from the Simply Maple! Cookbook):
Arrange apples in greased 2L baking dish. Pour maple syrup over apples. In small mixing bowl, combine flour, rolled oats, brown sugar and salt. Cut in butter until mixture resembles coarse bread crumbs. Sprinkle topping over apples. Bake at 350ºF until apples are tender and topping is lightly browned, about 35 minutes. Makes 6 servings. For a little extra, serve with whipping cream and a dab of cinnamon maple butter, delicious! We are looking forward to seeing everyone again this spring, whether it is for your annual visit or a frequent visit to purchase your local flavour of spring – pure maple syrup! We continue to be open 7 days a week, year round, on site at our Maple Sugar House and Museum. |
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