Six Things You Didn’t Know About Maple Syrup!

I guess the “when in Rome” expression would apply to maple syrup when in Northern Minnesota, right?

I think so!

I took that sentiment and ran with it this past weekend in Vergas, Minnesota where they were holding their annual maple syrup fest. I left with a saturated sweet-tooth to say the least, with over 30 syrupy sweet submissions for tasting. What I wasn’t expecting was to get my Nerd-Girl on, and leave with a super saturated noggin as well (yeah I said noggin and nerd-girl in a sentence… what of it hehe). Moving right along, I have to share with you what I found to be the most fascinating things I learned about maple syrup at the Vergas maple syrup fest, and through the live demonstrations at the Maplewood Sate Park.

 

1. It can take anywhere from 25 to 70 years for a maple tree to grow large enough to tap

Maple trees should be anywhere between 8-12 inches before they are tapped, and depending on the growing conditions, such as over-crowding and access to nutrients, it can take a very long time before trees are ready to give up the goodies. Next time you enjoy that sticky goodness, think about the fact that it came from a tree that just might be older than you!

 

2. Warm days and freezing nights are the recipe for syrup success

It isn’t simply cold weather that maples need to flourish, unbeknownst to me, they need cold nights combined with warm days. The best conditions for maple tapping are temperatures that get around 40 degrees Fahrenheit during the day, and just below freezing at night. This narrow temperature window is what gets the sap “running”, basically the sap settles during the night and as the temperature rises, the sap moves through the warming tree. If the tree is tapped for sap collection, that the sap will more readily flow out of the tree… and eventually into our bellies.

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Lovely Graphic of the Maplewood State Forest 2016 Sap Collection

 

3. The original method for turning sap to syrup was boiling with heated rocks

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Original Method of Maple Sap Processing

One of the coolest things I got to see was the original method of processing maple sap into a finished product! When the Native Americans first discovered the deliciously sweet liquid that comes from the maple tree, they had to figure out not only how to process it into a consumable and transportable product, but they had to do so without the metal modern contraptions of the maple industry today. The water-like sap was collected into hand carved vessels most likely made from cottonwood trees. While the sap was collecting, stones were being heated on an open fire. Once the stones were burning hot they were moved into the vessels containing sap, and the stones heated the sap to a boil. As the stones cooled they were exchanged for freshly heated stones, and that cycle continued until it was thick as syrup. The original product didn’t stop there though, because native people had nothing to transport runny syrup in, they continued heating it until it solidified into sugar cakes. Those syrup cakes were the first finished maple products!

 

 

4. Native people used a maple product to flavor their meat

Those maple sugar cakes that native people created as a final transportable product from the sweet sap, were used as a flavoring element in cooking. When meats or other foods were boiled, a piece of the sugar cake would be broken off and added to the water.

 

5. Making candy from syrup can take hours

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Cooking Up Some Candy!

To my dismay, I discovered that making maple candy is a full day affair! When I arrived to the festival, this particular batch had been cooking for over an hour and it wasn’t even finished before I left the festival. It must be cooked very slow and consistently to prevent burning, until it reaches about 240 degrees Fahrenheit.

 

 

 

 

6. Syrup is DELICIOUS on freshly churned ice cream

Okay, okay… this one won’t come as a surprise to most of you, but if you haven’t had the pleasure of trying this decadent combination, DO IT. Like right now, do it!

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Hard at Work!

I had a blast at the maple syrup fest, and I hope you enjoyed all my fun facts! Now I want to hear from you. What is your favorite way to eat maple syrup? Comment below, and let me know.

 

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Following the Birds South

First let me confess, I’ve been less than active when it comes to my passion of travel writing. Yet, here I am at the keyboard with new vows of dedication and rekindled fires for my dream to share my journey as I wander around this world in a state of wonder. I think an important part of this confession, for all those other aspiring travel writers reading this, is that making this dream real is NOT always easy. Before you are a successful (money-making) travel writer you have to survive somehow, and sometimes that means working 13 hour days… and at times the reason why you are working so hard gets forgotten. That’s OK! Just pick up where you left off, and don’t get down on yourself for losing focus. One step at a time is how I am going to reach my goal of becoming a full-time nomadic travel writer, but when those steps start getting wobbly and I’m not sure which way is forward and which way is back… I take a break, find myself, and refocus my passion to fuel my dreams! This time I knew I needed some sunshine, a change of scenery to kick my butt in gear, and to avoid the first snowfall in Ithaca, NY. So I flew south with the birds… well technically I drove.

I didn’t have to go far to find some sunshine.  Just about 5 and a half hours away from Ithaca, I found myself in a town that is actually the definition of quaint. Coming from what some would call a “small” town it’s not easy for me to find smaller, but I did it… in a big way! At a grand total of 88 friendly souls Hillsboro is one of the tiniest towns in the Commonwealth of Virginia. This happened to be a big weekend for this compact slice of sunshine. The weekend of  October 16th and 17th happened to be Hillsboro Heritage Day, a day packed full of local food, drinks, and crafts. Not only was it an impressive display of local talent, but also a trip back in time. This second annual festival is a benefit for the Historical Old Stone School, a centerpiece of this tight-knit community. The school, which now serves as a community center and town hall, was built in 1874, at that time called The Locust Academy was one of first public schools in Loudoun County. There was an awesome turn out to enjoy the local offerings, and watch presentations on crafts of the past like paper making, weaving, and spinning.

Hillsboro Heritage Day!

Hillsboro Heritage Day!

Amy Newton a Pillar of the Community, Dressed to Impress... if it were 1874

Amy Newton a Pillar of the Community, dressed to impress… like it was 1874! (Photo by Amie Ware)

My fun was just beginning with this weekend full of old-time Virginia festivities. My next post will be about the other ways I explored and enjoyed this lovely and welcoming town. Home to the Fieldstone Farm Bed and Breakfast (owned by my Great Aunt), some incredible wineries, and a handful of hidden culinary gems… Hillsboro is a place you can’t judge by the size of its cover!

Enjoying what seems to be remnants of summer at the Fieldstone Farm!

Enjoying what seems to be remnants of summer at the Fieldstone Farm!