Friday, April 27, 2007


I know a great deal about the east coast wineries and Cornell, but I did not know until I could not find any Light Grade "A" Fine maple syrup about an equally important extension The Cornell Sugar Maple Research and Extension Program.

The Cornell Sugar Maple Program exists to improve the production and use of maple products by working with producers, consumers, and others interested in this fascinating local product.

The Cornell Cooperative Extension program helps people improve their lives and communities by putting experience and research knowledge to work. The Cornell Sugar Maple Program is part of Cooperative Extension.

They have a great website with recipes, resources, and much, much more!

They have two offices: Uhlein and Arnot.

Colin Campbell compares sugar maple tree damage inflicted by small and conventional spouts. Uihlein Field Station research suggests that smaller (19/64") spouts do less damage to sugar maple trees than larger, conventional (7/16") spouts.

Uihlein Sugar Maple Research & Extension Field Station
157 Bear Cub Lane
Lake Placid, NY 12946
Phone: 518-523-9337
The activities conducted at the Uihlein Field Station form the core of the Cornell Sugar Maple Program. The Field Station is located near Lake Placid in the heart of the Adirondack Mountains. It is administered by the Department of Natural Resources, which is part of the New York State College of Agriculture and Life Sciences at Cornell University. The Field Station was established in 1965 with the aid of generous support from Mr. and Mrs. Henry Uihlein II of Lake Placid, New York.

The Arnot Teaching and Research Forest
611 County Route
13Van Etten, NY 14889
Phone: 607-589-6076
FAX: 607-589-4277
The Arnot Teaching and Research Forest, "the Arnot", is situated in the hilly, forested Southern Tier region of New York State. The Arnot (pronounced R-not) is owned by Cornell University and managed by the Department of Natural Resources in the College of Agriculture and Life Sciences (CALS). It is the largest actively managed forest owned by Cornell University. The Arnot provides a place for Cornell faculty and students to carry out elements of the three-part mission of CALS: Teaching, Extension, and Research, in service to the citizens of New York. The current Arnot Forest results from a long history of changing land-use patterns, and presents an opportunity to study the long-term consequences of these changes.
The guys who run these stations are great and very helpful:
Brian Chabot, the Cornell Sugar Maple Program Director
Peter Smallidge, Extension Forester, Arnot Director
Steve Childs, State Maple Specialist
Mike Farrell, Northern Maple Specialist, Uihlein Director

Any way...go to the website. These guys are really helpful and the extension is very important to the maple syrup industry in New York state. We need more people like these guys to mke sure New York retains, maintains, and improves its agricultural resources.

Saturday, April 21, 2007


This is one of our favorite maple syrups from Massachusetts.
Located in Ashfield, Massachuseets, South Face Farm sits on a south-facing hillside, which gives them the most desired location for their stand of sugar maple trees, Christmas trees, mixed hardwoods, and the occasional giant zucchini. This farmland has been producing maple syrup for over 150 years, and some of the huge maples along the road are probably that old. The present sugarhouse, built in 1952, is the third sugarhouse on the property that they know of.

South Face Farm Sugarhouse
755 Watson-Spruce Corner Road
Ashfield, MA 01330
Phone 413-628-3268


A part of Pen State's "Teacher Resources: From the Woods Series," Maple Syrup, A Taste of Nature is a free four-page, full-color publication that explains how Pennsylvania's maple syrup makers create their product using the state's natural resources, and traces each step of production from the seed of the maple to your table. It is part of an educational series about forestry for youth. (2000)


Code Number: UH130

Cost: FreePDF: uh130.pdf (680K)

The educational effectiveness of the flier can be evaluated through the use of one of two pre and post-experiences designed especially for youth. Each experience is one-page in length, specific to their flier topic, and employs a selection of simple testing formats, such as fill-in the blank, matching, ordering, or a "crossword puzzle." The same experience is intended for use before/after the flier is used as part of an educational activity.
Lesson Plan (13K pdf)

Saturday, April 14, 2007

Vermont Maple Sugar Makers' Association Has a Great Website

This is a great website. There's all kinds of information about the history of syrup, places to go, events, suppliers, and how to make your own maple syrup. This is a one stop shop.

Founded in 1893, the Vermont Maple Sugar Makers' Association is the oldest known agricultural organization in the country. While the Vermont maple industry has changed over the past 100 years, its mission, to safeguard the tradition of maple sugarmaking while maintaining the highest standards possible in the production of pure maple products, has not. The VMSMA works with local, state, federal and international agencies and organizations to protect the integrity of pure maple syrup worldwide.

This website is chock-a-block with recipes, places to stay in Vermont and visit. This website also has information for teachers on educating K-8th grade about maple sugaring. Whether you're a native Vermonter or some one who's going to visit Vermont, or someone who just wants to know more about maple syrup, this is one of the best websites out there.

Monday, April 9, 2007


The Maple Syrup Book
by Janet Eagleson, Rosemary Hasner, Rosemary Hasner, Rosemary Hasner (Photographer)

Published in March of 2006 by Boston Mills Press, this book is one of our favorite maple syrup books. This richly illustrated book relates Native legends surrounding maple syrup's discovery and explain its importance in the pioneer diet. The authors cover the sugar maple's exalted status in the maple tree family, and reveal why maple sap is still one of nature's great mysteries.

There are lots of great details, including about how sugar maples are tapped and how the sap is collected, as well as insights from producers who reveal their affection for a shared passion. It also includes a special "maple syrup flavor wheel" that describes the many colors, grades and flavor variations available

The recipe section includes maple salmon, maple-marinated chicken wings and maple sugar pecans.

Don't just trust us. Library Journal reported, "This is a fun and fact-filled work guaranteed to delight folks of all ages." Janet Eagleson is the author of Nature Hikes. This is her second collaboration with photographer Rosemary Hasner. Rosemary Hasner is a photographer whose images have appeared in books, magazines, and calendars.

Wednesday, April 4, 2007


Julian Armstrong, The Gazette (Monttreal Canada)

Published: Wednesday, April 04, 2007

Bring a sweet hint of maple syrup to your Easter table via one of these dishes. The recipes are offered up by members of the new Route de l'erable launched to help raise the profile of Quebec's maple syrup.
Ham Braised with Maple Beer
Serves 6

Belgian-born brewer Patrice Schoune of St. Polycarpe suggests ham cooked with L'Erabiere, his beer that's fermented with maple syrup in the brew. Adding vegetables to the casserole makes this Easter meat easy on the cook.

3 tablespoons (45 mL) butter
1 onion, finely chopped
1 leek, white and tender green parts, finely chopped
1 carrot, peeled, chopped
2 tablespoons (30 mL) granulated maple sugar
1 smoked ham, 21/4 pounds (1 kg)
8 whole cloves
1 bouquet garni*
1 tomato, chopped
2 bottles (340 mL each) Schoune L'Erabiere maple beer**
*Made by tying several sprigs of flat-leaf parsley and thyme with a bay leaf in a small square of cheesecloth.
** Available in stores that stock microbrewery beers.

Using a large, heavy, heat-proof casserole over medium heat, heat butter and cook onion, leek and carrot until soft, three to four minutes. Stir in maple sugar, continuing to cook until mixture browns and becomes caramelized. Lower heat. Stud ham all over with cloves and set it on vegetable mixture. Add bouquet garni and tomato, and pour beer all over the meat. Roast uncovered in oven heated to 375 degrees F (190 C) for 20 minutes, then lower heat to 325 degrees F (160 C), cover casserole and continue to roast for 45 minutes. Remove from oven, place ham on platter, and let stand for at least 10 minutes. Carve and serve with vegetable mixture and pan juices.

Approximate nutritional content per serving:
Protein....................................36 g
Fat...........................................15 g
Carbohydrates.........................16 g
Dietary fibre..............................2 g
Sodium...........................1,690 mg

Maine Laws Defines 'Pure' Maple Syrup

Associated Press reported today, "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."

According to the report, the bill was advanced by the Maine Maple Producers. The purpose of the bill, as per The Maine Farm Bureau was to help 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," reported AP.

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

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