What does it take to make
100% pure Vermont maple Syrup?
It takes four maple trees growing
in the mountain sugarbush three to six weeks
during
the Spring to yield the 40 gallons or more of sap needed
to produce each gallon of maple
syrup!
It takes hundreds of buckets, thousands
of taps and miles of tubing to collect the dripping sap
and transport it to the stainless
steel holding tanks by the sugar house.
It takes countless cords of wood
burned in the arch or fire box under
the evaporator to concentrate the
sweet sap into maple syrup.
It takes trained and experienced
sugar makers to constantly monitor the heat of the fire
and boiling sap to know just when
to draw off the finished product
and test its quality (density)
with an hydrometer.
It takes the whole family plus the
help of friends and neighbors to
repair and maintain the natural
flow tubing, install the taps, collect the maple sap, fire the arch,
operate the evaporator, and sterilize,
filter, grade and hot pack
each container of syrup.
If you would like to witness this
timeless process in person, plan now to attend the
15th Annual Huntington Sugar
Makers Open House in March 2009!
Visit up to nine sugar houses
in Huntington, Vermont from 11:00 - 3:00 p.m. to learn more about sugar making
and sample the free treats!
If you are really adventurous, come out early and enjoy the pancake
breakfast at the Huntington Baptist Church between7:30 - 11:00 a.m.!
This is hosted by (and benefits) Huntington Boy Scout Troop # 645.
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What is the difference between
Vermont's
Maple Syrup Grades?
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The Vermont State Legislature was the first in the Union to pass a Maple
Grade Law. Vermont's syrup is required to meet density, color, flavor and
clarity standards, and be free of additives. All grades are the
same density or thickness. The term "Pure Vermont Maple Syrup" may
only be used for maple syrup produced in Vermont!
Vermont Grade A Fancy -
This syrup has a light amber color and a delicate maple bouquet. It is
excellent on ice cream or on food that allows its subtle flavor to be appreciated.
It is the preferred grade for candies.
Grade A Medium Amber -
This
syrup has a medium amber color and a distinct maple bouquet. It is the
most popular fo all around use.
Grade A Dark Amber - This
syrup has a dark amber color and a pronounced maple bouquet. The heartier
maple flavor is also popular for all around use.
Vermont Grade B -
This syrup is the darkest table grade syrup with a robust maple bouquet.
It is preferred by many for all around use and the stronger maple
flavor makes it the best choice for cooking.
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What is the Vermont
Commissioner's Choice
Seal of Quality?
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The Vermont Department of agriculture developed the Seal of Quality program
to communicate important information to consumers. The Commissioner's Choice
Seal of Quality may only be used on Vermont farm products which are essentially
100% produced and processed in Vermont!
What are some other
uses
for this tasty
natural source of energy?
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Pure Vermont maple syrup is a natural
and healthy sweetener. Traditional uses include serving it warmed
over pancakes, French toast and waffles. More "addicted" individuals pour
it over cold and hot cereals,
ice cream, fruit and plain yogurt!
Maple syrup also adds great flavor
to baked beans, milk shakes, coffee, tea, milk, baked breads
and muffins, baked acorn and butternut
squash, and stir fry dishes!
For more ideas, consider buying
a copy of the Vermont Maple Cookbook offered on our maple syrup
page!
Just click on the link below.
In short, the pure natural flavor
of real Vermont maple syrup will enhance almost any dish!
Have fun with it!
Questions? Please
e-mail:
Or Call / Fax:
(802) 434-3896
Elsie's Daughter
is
a member of the Vermont Maple Sugar Makers' Association.