Maple sugar slump in New Hampshire, too

The Sugar Shack in Barrington, NH.
"The maple sugaring season is drawing to a close, and at least one producer who took part in the recent N.H. Maple Weekend seems less than satisfied with this year's results," writes Jackie Ricciardi in SeaCoastOnLine.

"Ken Gowen, owner of The Sugar Shack in Barrington, said a good year would bring in about 600 gallons of maple syrup. So far, the Shack has produced only 130-140 gallons."

Read the whole article here.

ABC TV agrees: Vermont too warm for maple syrup making

"Vermont Maple Syrup Hard Hit by Climate Change," says Bob Jamieson of ABC News. "Warmer Temperatures, Shorter Winters Could Move Industry North to Canada."

Read more here.

Warmer world puts squeeze on U.S. maple syrup

By Scott Malone
Fri Mar 23, 2007
LUDLOW, Vermont (Reuters) - In the seasonal rhythm of New England, March marks the start of sugar season, when farmers tap thawing maple trees for their sap. But some worry that a warming climate is endangering their future.

Complete article

Maine defines "maple syrup"

According to Business Week, Maine has decided standards for maple syrup.

"As Maine's maple sugar season wound down, Gov. John Baldacci signed legislation to clarify the legal definition of "pure maple syrup" to help consumers decide whether they're getting the real thing.

"The new law sets standards on how much sugar must be in syrup in order for it to be considered pure. It took effect immediately upon the governor's signature Monday.

"The bill was advanced by the Maine Maple Producers. The Maine Farm Bureau said the new standard helps to protect Maine's maple syrup industry.

"Maple sugar producers say that if there's too much sugar in syrup, it can crystallize shortly after sale. The new law helps to ensure that when someone buys "pure maple syrup," that's what they're getting.

"The new law will more closely regulate the import of products labeled "pure maple syrup" into Maine, said Jon Olson of the Maine Farm Bureau.

"Vermont, the nation's No. 1 maple syrup producer, has rules similar to Maine's new standard. Maine is the nation's second-largest maple syrup producer."

A bit about the "maple syrup diet"

It doesn't work.

Sigh!

Well, we all sort of knew it was too good to be true.

Read the sad details here.

The Migrating Maple?

"Lately, sugar maples have become the polar bears of trees. Their unbeatable fall color and delicious syrup have always given the trees iconic status, but now, like the bears, they're objects of sympathy. As with the bears, their habitat is shrinking as winters grow warmer."

Read the whole thing at Slate.

Stuffed Buttercup Squash

Stuffed Buttercup Squash
courtesy of University of Minnesota's Ag Extension Service

4 buttercup or acorn squash
1 large apple, chopped
1/3 cup walnuts, chopped
1/4 cup sugar
1/4 cup raisins
2 tbsp butter
1/4 cup maple syrup

Preheat oven to 400° F. Wash squash. Cut tops off and scrape out seeds and strings. Bake face down on baking sheet until squash is tender when pricked with fork. Combine remaining ingredients in saucepan and heat gently until well blended and soft. When squash is done remove from oven and fill cavities with filling. Pour a little maple syrup over each top, just to moisten and return to oven to heat through.