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The 2011 Maple Season Ends! |
April 29, 2011- Maple producers have recorded some of the most impressive totals for syrup production in history of New Hampshire. Comments of having the “best season on record”, “doubled production from the previous year”, and “a great supply of high quality syrup” have been stated throughout the state.
Timing of this past maple season wasn’t exactly text book. Cold temperatures kept sap from running its normal course. A six week run from the last week of February through the beginning week of April is a typical season’s time frame for the southern part of the state. The northern half of the state traditionally sees about a two week later start, but this year’s continuing snowfall through March and the beginning of April kept many trees too cold and deeply covered to run on time. Once the trees had thawed out enough for sap to run, the results were as hoped for every season-strong running sap for continuous days. Ice was also a factor in the north and western parts of the state.
Regardless of whether a sugaring operation utilizes vacuum or follows the more traditional route of collecting sap in buckets, the end result seemed to be the same. “Great flavor right up to the last batch” was what Eric Johnson of Tucker Mountain Maple in Andover had to say, as well as “Best running taps all season were my buckets, believe it or not.” Last year, those who collected their sap in buckets had a poor to average crop at best. On the flip side, Tim Meeh of North Family Farm in Canterbury commented “Thanks to modern technology with vacuum pipeline systems in the woods, reverse osmosis and a high efficiency evaporator in the sugar house we were able to take advantage of a season where the sap ran like the good old days.“
Jim Dodge of Chocurua said “By far the best year in the ten years I have been sugaring.” Dave Fuller of Fuller’s Sugarhouse in Lancaster said “Quality was very high with a lot of light syrup made. When sugar makers come in for supplies, we are seeing a lot of smiles.”
With the numbers that have been informally reported, this season could be the best volume wise on record. The average over the last 5 years has shown that New Hampshire has produced around 90,000 gallons of syrup per year, making it a $5 million dollar industry for the state. This year’s excitement may result from reaching over the 100,000 gallon mark, which would be a first for New |
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| Hampshire. Bruce Bascom of Bascom Maple Farm in Alstead, the state’s largest producer as well as operating a wholesale packing operation stated this about the maple industry as a whole. “The US has had the biggest crop since 1941 of very good flavored syrup. Many producers made from 1/3 to ½ gallon (of syrup) per tap which is an excellent season in NH, VT, & NY. Quebec will come on a full average crop.” Maple production is exclusive to the northeastern region of the United States and the southeastern provinces of Canada. Quebec produces about 90% of the world’s maple syrup. New Hampshire is the third largest producer in New England. |
ANNUAL MAPLE WEEKEND PROCLAIMED |
March 8, 2011- It’s official. The New Hampshire maple season is upon us. Warming trends in the weather is forcing the sap to run in the southern part of the state, and then will progress northward. Steam will be rising from the cupolas of sugar houses in the coming weeks. The sweetest season of the year has returned.
Governor John Lynch has declared March 19 and 20, 2011 as New Hampshire Maple Weekend. Maple Weekend is an annual open house held by the maple producers of the state to showcase their amber-colored liquid jewel and the products made from it. Over 80 sugar houses will be offering samples of syrup, maple products and refreshments. Some locations will have petting farms, pancake breakfasts and other family activities.
Come join the fun at a local sugar house. Producers will be happy to discuss with you how sap is turned into syrup. Experience the centuries-old craft and taste why pure New Hampshire maple syrup has long been a delicious harbinger of spring. Hours and participating locations can be found at www.nhmapleproducers.com or call 603-225-3757 for information.
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MAPLE SEASON BEGINS |
March 2, 2011- The start of the maple season is here! Maple producers all over the state of New Hampshire have been preparing for months for the sap to run. New tubing has been strung, trees have been drilled, buckets are hanging and sap has begun to run in southern locations. The sweet essence of the Acer saccharum, commonly known as the sugar maple, is being collected and boiled down into fresh maple syrup.
This annual event has been the harbinger of spring for many centuries with recorded evidence of sap boiling dating back to the 1550’s. Sugar makers are hopeful for a productive season again this year. In the past few years, New Hampshire has produced between 90,000-100,000 gallons of syrup annually, which translates to almost $5 million dollars in annual revenue to the state through sales of maple products.
Visit a maple producer in your area. Sugar makers are happy to talk to you about how their operation works, and answer any questions about the process. Find out how sap is turned into syrup, and take home some of the unique sweetness that only maple syrup can offer. For a listing of sugar houses and their contact information, visit www.nhmapleproducers.com or call 603-225-3757. Come out and enjoy a delicious taste of spring! You’ll be glad you did!
NOTICE TO THE MEDIA-
The annual Tree Tapping Ceremony with Governor Lynch will be held on Monday, March 14, 2011, 1pm at Stonewall Farm in Keene, NH. We invite you to send a reporter/photographer to the event to share with us this annual rite of spring. Local school children will be in attendance as well as the Governor and First Lady.
From the North, South or East of Keene: From the T-intersection where Route 101 ends and Routes 9, 10 & 12 combine to bypass Keene, take Route 9 West (towards Brattleboro, VT) for three miles. A blue state sign bearing STONEWALL FARM’s name will alert you to turn right onto Chesterfield Road. Follow Chesterfield Road for approximately one mile and turn right into the driveway at the bend in the road. Follow driveway to parking lot. The Sugarhouse and Learning Center will be in front of you. |
COOK UP A MEMORABLE TREAT |
December 14, 2010––– During this season, family traditions abound and cooks compete to create dishes that will not only pe holidayslease their relatives, but will long be remembered. If you would like to add a new twist to an old favorite, try sweetening it with maple. Whether you’re cooking meat, vegetables, bread or dessert, the addition of maple syrup or sugar will make your dish stand out from all the rest, if it’s at the dinner table or shared as a gift.
Pure maple syrup and sugar not only deliver greater flavor, they provide important nutrients not found in corn syrup or cane sugar, such as calcium, iron, manganese, riboflavin, zinc, magnesium and potassium. Grade A dark amber or Grade B maple syrup impart the strongest maple flavor, so these grades are recommended for cooking.
An old Indian legend tells how venison was accidentally boiled in maple sap instead of water, and the cooked meat was so delicious, the custom continued. If you would like to try it, you can make your own maple sap by mixing 1 part pure maple syrup to 40 parts water. Cook in an open pot, taking care not to allow the pot to boil dry. Glazing meat with maple syrup will give you a similar outcome.
A few tablespoonfuls of maple syrup added to winter squash or other vegetables is a delightful surprise to hungry diners. When making cinnamon rolls or other breads, use maple sugar instead of brown sugar for greater flavor.
There are thousands of wonderful dessert recipes using maple syrup, from bars and cookies to cakes and frostings to pies and puddings. The unique taste of any of these will elicit praise.
The New Hampshire Maple Producers Association offers a cookbook with over 200 tried and true recipes, which is available through their website: www.nhmapleproducers.com, or at some sugar houses. Here are a few dessert favorites from that book:
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Delicious Maple Bars
½ cup pure maple sugar
¾ cup flour
½ cup shortening
½ tsp baking powder
½ cup pure maple syrup
1 cup chopped nuts or coconut
1 egg
1 cup rolled oats
1 tsp vanilla
Mix all ingredients thoroughly. Spread in greased 8” square pan. Bake 30-35 minutes at 350 degrees. Cut into squares while warm.
Maple Walnut Pie
1 unbaked 9” pie shell
¾ cup pure maple syrup
4 large eggs
dash of cinnamon
a few squirts real lemon juice
½ tsp. vanilla
¼ cup melted butter
2 cups walnut pieces
½ tsp salt
Preheat oven to 375 degrees. Line greased pie plate with crust. Beat together all other ingredients except nuts, until light and smooth. Spread walnuts on unbaked crust. Pour batter over the nuts and bake 30 minutes, or until solid. Serve with ice cream or whipped cream.
Baked Maple Custard
1 cup pure maple syrup
¼ tsp salt
2 eggs, well beaten
1 cup milk, scalded
Mix all ingredients except milk. Add scalded milk very slowly, stirring constantly. Pour into custard cups and place in a pan containing ½ inch of water. Bake for 1 hour at 325 degrees or until set. Yield: 2 large or 4 small individual custards. |
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