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New England roads now are dotted with pails, this year put out earlier because of the warm winter. |
Farmers who produce hundreds or thousands of gallons of maple syrup have necessarily adopted ever more elaborate equipment. But the process to make just enough syrup for a family (and maybe a few friends) is simple, satisfying, and does not require reverse osmosis.
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Make sure the hole angled downward. |
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For sap to flow, the temperature has to be above freezing during the day but drop below freezing during the night. |
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One Drip at a Time |
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Under a Watchful Eye |
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This has not been a bountiful year! |
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Adding to the Supply |
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Straining Out Some Debris |
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Since the stove is going anyway (or use an outdoor setup)... |
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....evaporate away most of the water. |
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Enough to Last for Some of the Year. |
Here is a recipe for Whole Wheat Pancakes:
- 1 cup organic whole wheat flour
- ¼ cup unprocessed wheat bran
- 4 Tablespoons raw wheat germ
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 Tablespoon Turbinado sugar
- 1 ¾ cups whole milk
- 1 egg
- 1 Tablespoon canola oil
As well as our maple syrup, we use fresh milk from a local dairy farm and our own free range eggs. Then, we just put a small amount of butter a hot pan before each scoop of pancake batter goes in.
Coming up Next Post:
If it is maple sugaring season, it must also be lambing season!
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