Who Knew Maple Syrup Was Good For You, Too?

In a new research study conducted by the University of Rhode Island, Dr. Navindra Seeram discovered more than 20 compounds linked to human health in Canadian maple syrup, 13 of which were discovered for the first time in maple syrup. Seeram, assistant professor of biomedical and pharmaceutical sciences in URI’s College of Pharmacy, unveiled his findings 21 March 2010 at the American Chemical Society’s Annual Meeting.

“In a certain sense, people view sap as the life blood of the tree,” Seeram said. “Maple syrup is unique in that it is the only product in our diet that comes from a plant’s sap.” Historically, many cultures have benefited from its health benefits as a homeopathic remedy for ailments, including flu, stomach aches, high blood pressure and cholesterol. Maple syrup’s high levels of zinc and manganese can assist in heart health and boosting the immune system. You can read more here.

Vermontville Maple Syrup Festival

Michigan's maple syrup industry ranks fifth in the nation! One of the places in the state to celebrate the sweet stuff is the 70th annual Vermontville Maple Syrup Festival, set for 23-25 April. The syrup producers are located throughout the village selling syrup, candies, crème and the ever-popular maple syrup cotton candy. Besides, there are pancakes with real maple syrup offered by the Maple Valley Band Boosters and the American Legion. Celebrate the first agricultural crop of the season! (Look for Vermontville to the west of Lansing.)

Here are some simple things to do with maple syrup, courtesy of Vermontville:

Hard Maple Sugar
Darker grades of syrup are suitable for making maple sugar. Heat a quantity of maple syrup until the temperature is approximately 40° F above the boiling point of water (to 252° F). Remove from heat and being stirring immediately. When the syrup begins to thicken and sugar crystals form, pour the partially crystallized syrup into molds to harden.

Soft Maple Sugar Candy
Heat pure maple syrup to a temperature of 27ºF above the boiling point of water (to 239ºF). Allow to cool slowly, preferably by settling the pan on a wooden surface for even distribution of heat. When the temperature of the syrup solution reaches 155ºF, stir with a wooden spoon. When crystallization begins (syrup will be soft and plastic) pour into molds to allow to harden.

Granulated (stirred) Sugar
Heat the syrup to a temperature between 40ºF and 45ºF above the boiling point of water (to 252ºF to 257ºF). Immediately pour the hot syrup into a large tray or wooden trough for stirring. Continue stirring until all moisture has completely evaporated and granulation is completed.

Maple Cream
Use light colored grades of syrup for best results. Heat the syrup 22ºF to 24ºF above boiling point of water (234ºF to 236ºF). Remove from heat and cool rapidly to 70ºF or below (50ºF is preferable). Stir the stiffened, cooled syrup with a wooden spoon until creaming is completed. While still in a pourable condition, transfer to storage jars or containers. Store under refrigeration.
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Maple-on-Snow
A favorite product for parties, this taffy-like product is simple to produce. Heat the desired amount of syrup to a temperature of 18ºF to 23ºF above the boiling point of water (to 230ºF to 235ºF).Without stirring, pour immediately over clean, fresh snow or shaved ice. Since the cooling is rapid, the supersaturated solution does not have time to crystallize, and thus forms a glassy taffy-like sheet. Serve with fresh unsweetened doughnuts and dill or sour pickles.

Other Maple Products
Maple syrup is widely used as an ingredient in a variety of other food products. Because of its high sugar content, it can be substituted for sugar in many recipes. When substituting, use 1½ cups of pure maple syrup for each cup of granulated sugar, and add ¼ teaspoon baking soda for each cup of maple syrup used. When maple syrup is substituted for all sugar in a recipe, reduce the amount of liquid used by one half. If maple syrup is substituted for half the sugar, reduce liquid amounts by one-fourth

A (Maple) Tree Grows in Brooklyn

Ava Chin writes about making maple syrup in Brooklyn, a New York City borough, in The New York Times. "This time of year," she writes, "the city’s maple trees are ripe for tapping, and, as I discovered in Brooklyn this weekend, the sap is flowing."

The entire article is here.

Parke County Syrup Festival

Nothing signals the end of winter better than maple syrup festivals! One of the largest takes place throughout Parke County in west central Indiana. This year's dates are February 27 and 28 plus March 6 and 7. Not only do Road Trips Foodies get to see how the sweet stuff is produced, but there are the scenic drives along country roads punctuated with Parke County's famous covered bridges! Maple sugar camps on the tour this year are Foxworthy, Williams & Teague, Smiley’s Camp, Sweetwater Farms, and Baird’s Sugar Shack.

The festival headquarters is on US 41, one mile north of Rockville, Indiana, at the county 4-H Fairgrounds. Hours are 8 a.m. to 4 p.m. Maps and information will be provided for all the places you’ll want to visit in Parke County, but there's a reason to stick around the fairgrounds for a bit: pancakes are served all day with whole-hog sausage and maple syrup (of course). In addition, the fairgrounds will have maple syrup, maple sugar candy and maple syrup cookies for sale, plus the works of Parke County artisans, handmade crafts, home baked goodies, jams and jellies. The Butcher Shop sells smoked ham, bacon, country pork sausage and cheese. so that you can take home some of that great country flavor. Parke County Collectibles is open from 9 a.m. to 4 p.m. with handmade and homegrown products for sale from appliquéd clothing to woodcrafts.

19th Annual Maple Syrup Festival

Maple syrup festival dates for 2010 are starting to roll in. The 19th annual Maple Syrup Festival at Leane and Michael's Sugarbush, 321 North Garrison Hollow Road, Salem, Indiana, will be held 27 and 28 February and 6 and 7 March 2010.

There's a tour of the sugarbush every hour from 10 a.m. to 4 p.m., both Native American (see photo, above) and pioneer syrup making demonstrations between 11 a.m. and 4 p.m., and self-guided tours of the sugarhouse. There'll be games, crafts, mule-drawn wagon rides, llamas, candle-making and traditional fiddle, gospel and dulcimer music. And, of course, you can purchase maple syrup, maple candy, maple cream and maple cotton candy!

Here are driving directions:
From I-65 take exit 19 at Henryville
Go west on SR 160 for 7.6 miles
Turn right onto New Salem Road, go 1.7 miles
Turn left onto Thomas Lane, go 0.8 miles
Turn right onto Garrison Hollow Rd, go 0.8 miles
Sugarbush is on the right with parking on the left

Is Shagbark Syrup Like Maple Syrup?

In a word: no.

Shagbark syrup is made from (surprise!) the bark of hickory trees, while maple syrup is made from the sap of maple trees.

You can read more about shagbark syrup here in an article by Jackie Sheckler Finch appearing in the 18-24 October 2009 issue of American Profile.

Annual Meetings for Syrup Producers

The 2009 North American Maple Syrup Council and International Maple Syrup Institute Annual Meetings will be held 22-25 October 2009 in Atlantic Oakes by the Sea Resort and Conference Center, Bar Harbor, Maine (hosted by the Maine Maple Producers Association). The meetings begin the evening of 22 October, and continue through a banquet on 25 October. A tour of northern Maine begins on 26 October.

There will be demonstrations, producer workshops and technical sessions, equipment displays and tours to interest everyone involved in maple, from the backyard producer to the largest producers, packers and wholesalers.

For more information, please contact either Robert Smith or Eric Ellis, or, go to the Maine Maple Producers website.