|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.
|Make sure the hole angled downward.|
|For sap to flow, the temperature has to be above freezing during the day but drop below freezing during the night.|
|One Drip at a Time|
|Under a Watchful Eye|
|Adding to the Supply|
|Straining Out Some Debris|
|Since the stove is going anyway (or use an outdoor setup)...|
|....evaporate away most of the water.|
|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.
If it is maple sugaring season, it must also be lambing season!
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