Along with St. Patrick’s Day this weekend, we are celebrating something else this weekend and time of year–maple syrup. Where does it come from? As the weather warms up sugar maple trees draw water from the ground to mix with stored starch from the winter. The result is a clear liquid that is about 2% sugar.
It takes 40 gallons of sap to make one gallon of maple syrup. The cycle of freezing at night and warmer days creates the pressure that allows the sap to flow either through a simple tap in the tree, or through extensive lines that go throughout the forest.
Enough of the lecture! This weekend and next, there are two festivals–one in Edinboro PA and another in New York State. What do you see? In Edinboro there is a maple syrup museum with some antique equipment and the opportunity for a tour of the syrup making process, as well as some maple products to taste. Yum! In New York, try all that..and, if you are in the mood for something a little bit stronger, go to Johnson Estate Winery.
They have a super good Maple Liqueur–and for the next several weekends are pairing it with a french crepe…mmmm good! And of course, here at Grape Arbor we have local maple syrup on all of our pancakes, waffles…not to mention scones, cookies, homemade bread…the list is almost endless!