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Topic of the Month:
Maple Madness!
From the New Hampshire Maple Producers Association:
Each year, the New Hampshire maple industry produces close to 90,000 gallons of maple syrup. Maple sugaring time in New Hampshire runs from mid-February to mid-April.
As the frozen sap in the maple tree thaws, it begins to move and build up pressure within the tree. When the internal pressure reaches a certain point, sap will flow from any fresh wound in the tree. Freezing nights and warm sunny days create the pressure needed for a good sap harvest.
In late February, New Hampshire maple producers tap their sugar maples by drilling a small hole in the trunk and inserting a spout. A bucket or plastic tubing is fastened to the spout and the crystal clear sap drips from the tree. It is then collected and transported to the sugar house where it is boiled down in an evaporator over a blazing hot fire. As the steam rises from the evaporator pans, the sap becomes more concentrated until it finally reaches the proper density to be classified as syrup. It is then drawn from the evaporator, filtered, graded and bottled. It takes approximately forty gallons of sap to make one gallon of pure maple syrup.
Let's celebrate Maple Madness!
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Featured Event:
New Hampshire Maple Weekend Saturday, March 19 & Sunday, March 20 Over 60 sugar houses across the state will participate in this open house weekend. Visit a sugar house near you and learn how maple syrup is made and the modern methods used to carry on this ancient tradition. Sugar makers are happy to talk to you about how their operation works, and answer any questions about the process. Enjoy free samples, horse- drawn rides, sugar on snow, pancake breakfasts and more! Fun for the whole family. This annual event has been the harbinger of spring for many centuries with recorded evidence of sap boiling dating back to the 1550's. Sugar makers are hopeful for a productive season again this year. In the past few years, New Hampshire has produced between 90,000-100,000 gallons of syrup annually, which translates to almost $5 million dollars in annual revenue to the state through sales of maple products. Area Participating Sugar Houses: Fieldstone Farm Sugar House Dana & Becky Ryll
38 Fieldstone Lane
Rindge, NH 03461
603-899-6009 www.fieldstonefarmsugarhouse.com Morning Star Maple John & Karen Keurulainen
1596 Main St.,
Route 101, Dublin, NH 03444
603-563-9218 Stonewall Farm Glenn Yardley
242 Chesterfield Rd.
Keene, NH 03431
603-357-7278
www.stonewallfarm.org Stuart & John's Sugar House Stuart Adams & John Matthews
Jct. Rts. 12 & 63
Westmoreland, NH 03467
603-399-4486 stuartandjohnssugarhouse.com For a full list of participating sugar houses as well as hours and events for each location, click here or call 603-225-3757.
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Topic of the Month:
Maple Madness
 | | Hank stoking the fire to boil sap for maple syrup. |
Sugaring with Hank Kenney of Maple Homestead Farm
By Hannah Grimes Marketplace and Laura Keir
Published March 15, 2011 Hank Kenney's favorite part of maple sugaring is the boiling, when the gallons and gallons of sap are reduced down to a sweet syrup. But so far this year, he hasn't been able to do much boiling. Up until this past Saturday, March 12, when the Kenneys started boiling, they hadn't made "a spoonful" of maple syrup. Last year Maple Homestead Farm had finished its syrup production by March 18th. Despite the slow start to the sugaring season at Maple Homestead Farm and elsewhere, the sap is finally running. Hank has been farming his land in Marlborough since 1972. For nearly 20 years, it was a dairy farm with up to 70 cows. But they couldn't make money at it. Now the Kenneys' focus is on the maple syrup, which is available in about 10 stores in the area, and on the hay, which they sell to grain stores and big stables. The roughly 1,000 gallons of maple syrup the farm makes in an average year accounts for about a quarter of the farm's business, while the 30,000 bales of hay produced each year makes up a considerable chunk of the rest. They also keep five beef cows. The weather had not cooperated to make the sap run at Maple Homestead until just this past Saturday- freezing nights and warm, sunny days are needed. The Kenneys tap 5,100 trees spread out over 500 acres of land. The sap that ran from those trees earlier in the season did not contain enough sugar to make quality maple syrup. Using a hydrometer to test the sap, Hank found that the sap was only 1% sugar, while 2% or 3% is usually needed to make syrup. Hank says this is probably because the maple trees did not get enough rain back in August, when they were producing their sugars. Despite the low sugar content, someone did boil this low sugar sap, but according to Hank the syrup turned out so dark that they could not sell it. One of Hank's favorite maple stories involves a group of middle school kids from Long Island who came up for a visit on a cold, rainy day during sugaring season. "Most had never been off the pavements," he says. Hank gave them buckets and took them out to show them how the sugaring was done. When they got back to the house, one young boy looked at Hank and said: "Mr. Kenney, this is a lot of work. Why don't you just buy your syrup at the supermarket?" "People have gotten too far removed from the farm," Hank says. "Fewer and fewer people are directly involved with farming. They think food grows on the store shelves." As a farmer, Hank knows best that food depends on the temperament of the weather rather than magically appearing on the grocery store shelf. Hank's prediction for the 2011 sugaring season is that due to the unusually late start there will be less maple syrup produced in this part of the state compared with areas further north. Time will tell how the season shapes up for that golden maple syrup New Hampshire is famous for. Maple Homestead Farm 60 Richardson Rd Marlborough, NH 03455 (603) 876-3838
Maple Syrup from Maple Homestead Farm
available at Hannah Grimes Marketplace
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Farm of the Month:|
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Chris Caserta of Walpole Valley Farms stands in front of his farm which was just recognized by the New Hampshire Department of Agriculture.(Zachary P. Stephens/Brattleboro Reformer)
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Walpole Valley Farms Awarded 2011 NH Farm of DistinctionBy Caitlin Caserta, Walpole Valley Farms Walpole Valley Farms was awarded the New Hampshire Farm of Distinction award on February 4th at the annual Farm and Forest Expo in Manchester, NH. The New Hampshire Farm of Distinction program was started in 1997 as a way to recognize New Hampshire farms that go above and beyond when it comes to aesthetics and cleanliness. The three other Farm of Distinction winners for 2011 were Alyson's Orchard also of Walpole, Stoneridge Farm of Bradford, and Zorvino Vineyards and Winery of Sandown. Walpole Valley Farms is a thriving diversified, multi-generational, family farm with a focus on sustainability and agritourism. Innkeeper Jacqueline Caserta tends extensive vegetable, herb and edible flower gardens on the inn grounds which provide much of the ingredients for the decadent three-course candlelight breakfast served daily to inn guests. Gardens on the farm are all maintained following organic and no-till gardening practices. At the heart of Walpole Valley Farms mission is sustainability, education and a healthy connection to the land. The farm has really taken off in the past two years and has been selling its own 100% grass-fed and finished beef, pastured chicken and turkey, eggs from pastured hens, pastured pork and vegetables from the inn gardens. The farm sells its products at Burdick's Restaurant, Walpole Grocery, Blueberry Fields in Keene, and directly at the farm. If you have not yet had the opportunity to visit the farm make a point to this year. Or visit www.innatvalleyfarms.com or www.walpolevalleyfarms.com for more information anytime. Walpole Valley Farms 663 Wentworth Road Walpole, NH 03608 (603) 756-2805
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Product of the Month:
Hillside Pizza
If you haven't tried out Swanzey's newest pizza place, you are missing out! Located on Route 32 in Swanzey, Hillside Pizza serves "build your own" and specialty pizzas, salads, paninis, and wraps- all hand made in small batches. This restaurant is committed to stepping lightly on the planet by using natural and organic ingredients, and never using additives, preservatives, or genetically modified foods. Hillside Pizza supports local organic agriculture by using ingredients from area farms. Already it has teamed up with Orchard Hill Breadworks in Alstead for the bread used in its paninis and Phoenix Farm in Marlborough to deal with its compost. Not only is Hillside Pizza good for the environment, it is a positive force in our community. Hillside started in Greenfield, Massachusetts as a fundraising venture, and it continues to help raise funds for community organizations with its "Take & Bake" pizzas and "Scoop & Bake" cookie dough.
On Saturday, March 26 there will be a Hillside Pizza Tasting at Hannah Grimes Marketplace from noon to 3pm. Stop by and have a taste!
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Recipe of the Month:
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Photo from www.bellechosehome.com
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The following recipes come from the New Hampshire Maple Producers Association Maple Cook Book, 2001 Revised Edition, available for purchase on their website.
Delicious Maple Bars
½ cup pure maple sugar
¾ cup flour
½ cup shortening
½ tsp baking powder
½ cup pure maple syrup
1 cup chopped nuts or coconut
1 egg
1 cup rolled oats
1 tsp vanilla
Mix all ingredients thoroughly. Spread in greased 8" square pan. Bake 30-35 minutes at 350 degrees. Cut into squares while warm.
Baked Maple Custard
1 cup pure maple syrup
¼ tsp salt
2 eggs, well beaten
1 cup milk, scalded
Mix all ingredients except milk. Add scalded milk very slowly, stirring constantly. Pour into custard cups and place in a pan containing ½ inch of water. Bake for 1 hour at 325 degrees or until set. Yield: 2 large or 4 small individual custards.
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Localvore Classifieds*
Fertile Fields Farm Interns- Fertile Fields Farm is seeking interns for this season, specifically June -August and also fall, Sept-November. If you want to learn the basics, and then some, of organic farming methods, market gardening, and greenhouse management, and also be part of a fun learning experience contact us soon for an interview. Minimum hours are 6 hours per week and you receive a modified CSA share of veggies each time you work. Call Lori and James at 603-399-7772.
The Well School Farm Apprentices- Seeking two apprentices who will learn and be involved with both farming and educational agriculture programs. The Well School Farm offers two apprenticeships: April 1st through October 15th, and May 1st through August 31st. Dates can be flexible in certain situations. Apprentices will work Monday through Friday, 7:30am - 5pm and receive $100 per week plus vegetables and eggs. To apply, please send a resume and letter of interest to Catherine Condella (farm manager) atcmcondella@gmail.com. UVM Farmer Apprentice Program- The University of Vermont is excited to announce its new Farmer Apprentice Program, a 5-month long educational training program for aspiring farmers. It is designed to teach the necessary skills in production, management, marketing and entrepreneurship. This will be accomplished by working alongside current Vermont farmers, management of a sustainable small-scale vegetable operation, and relevant classroom instruction and field trips. Applications received by May 2 will be given priority. Visit their website for more information and to apply. Open House at Nubanusit Neighborhood & Farm- Celebrate the start of growing season at the CSA Open House at Nubanusit Neighborhood & Farm, Steele Road, Peterborough, Sunday, March 27, 1:00 p.m. - 2:30 p.m. Meet our farmer, learn about shares, visit our seed room, tour the field, and eat carrot cake. For more information, visit
www.PeterboroughCohousing.org/NubiCSA.
Monadnock Community Market- Learn more about Monadnock Community Market, a food co-op for Keene, and become a member at http://monadnockcommunitymarket.com/
Lamb from Edgefield Farm in Westmoreland- We're once again offering our locally-grown lamb for sale. Whole lambs, cut to your specifications and vacuum sealed, USDA inspected, $4.75 per pound hanging weight. Lambs will average 40 to 45 pounds. Pasture is the mainstay of their diet, and we never use artificial growth promoters. E-mail bill@edgefieldsheep.com or call 603-399-9975 to order. Slaughtering Services- Home slaughtering services available, reasonable rates. Call Lester at 558-0068 or 865-5726.
*Hannah Grimes Marketplace is posting these classifieds as a service to readers and does not imply endorsement. Add your own classified ad: Send a 20-30 word description of your service or product that is directly supporting entrepreneurs to localvore@hannahgrimes.com. Make sure to include the best way to contact you. |
News & Resources:
Maple Madness
For a list of New Hampshire maple syrup producers, visit the NH Maple Producers Association website.
Vt. Maple Syrup Makers Try Gadget to Extend Season
By Associated Press, from CBS News
Published March 6, 2011
Last year, when the sap stopped running from some of Bruce Curavoo's maple trees, it kept running in others. He got enough to make about 300 more gallons of syrup from his crop. His secret: A tiny adaptor that, when plugged into tap holes, helps reduce the amount of sap flowing back into trees from the vacuum tubing used to carry it to sugarhouses for boiling into maple syrup....
The Sweet Science: In Syrup Game, Mother Nature Makes the Rules
By Carol Robidoux, New Hampshire Union Leader
Published March 3, 2011
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Brian Folsom of Folsom's Sugar House in Chester, checks a bucket for sap. (CAROL ROBIDOUX)
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There is a science to maple sugaring that's heavy on the math. One tap drilled into a 10-inch maple should produce a good 40 quarts of sap, which boils down to one quart of syrup. A gallon of the sweet stuff sells for about $50, multiplied by the 100,000 gallons this state's network of maple houses should produce this season, rendering a multi-million-dollar chunk of economy-boosting change. Read more of this
article...
Maple Sugaring in New Hampshire
By Barbara Mills Lasonde
This book is a photographic history depicting the process, equipment, structures, and social aspects of maple sugaring from the 1700's to the present day. The author, Barbara Mills Lassonde, gathered sap at her grandfather's northern New Hampshire farm while growing up, and she and her husband have been producing their own maple syrup since the late 1970's. For more details and to order click here.
The Maple Sugar Book
By Helen and Scott Nearing
A half-century ago, the world was trying to heal the wounds of global war. People were rushing to make up for lost time, grasping for material wealth.... And yet, Helen and Scott Nearing were on a totally different path, having left the city for the country, eschewing materialistic society in a quest for the self-sufficiency they deemed "the Good Life." Chelsea Green is pleased to honor their example by publishing a new edition of The Maple Sugar Book, complete with a new section of never-before-published photos of the Nearings working on the sugaring operation.... For more information and to order the book, visit Chelsea Green Publishing.
Want to learn more about the process of maple sugaring? Take a look at this educational video made by Benner's Farm in Setauket, NY.
What's your interest?
Have you been sugaring this year? How do you see the season shaping up? Share your experiences with maple syrup and sugaring via email, Facebook, and Twitter. And be sure to check out the Monadnock Localvore website for updates and information, including the growing list of area farms that sell raw milk started from last month's newsletter.
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Featured Article:
Maine Town Passes Landmark Local Food Ordinance
Sedgwick becomes first town in Maine to adopt protections
On Saturday, March 5, residents of a small coastal town in Maine voted unanimously to adopt the Local Food and Self-Governance Ordinance, setting a precedent for other towns looking to preserve small-scale farming and food processing. Read the full article.
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