139 Old Greenfield Road
Shelburne, Massachusetts 01370
(413) 625-8160
Maple Info
Maple Trees & Taps:
The Sugar Maple has the highest sugar content and is the most popular tree to tap. However, the Red Maple and the Black Maple can be tapped as well. Maples should be at least 40 years old before tapping, with a diameter of at least 10 inches - preferably 12-14 inches. Another tap can be added with each increase of two inches, stopping at 4 taps maximum. Adding more than 4 taps risks injuring the tree. When tapped properly, the trees are not damaged. Some trees have been producing sap for Maple Syrup for over one hundred years.
Maple Sap or "Sweetwater":
Weather conditions determine sap flow. Maple sap flows in late winter, normally the end of February thru March, during warm days and cold nights. When the temperatures get above freezing during the days, the sap flows up the trunk and then if the nights get below freezing, the sap will then flow back down, allowing for a continuous run.
Maple sap
is only
about 2% sugar. It takes the sugar of 40 to 50 gallons of sap (that's 340 to 425 pounds of
sap) to make just one gallon of pure maple syrup.
Maple Syrup Nutritional Info:
We do not have control over the grades of maple syrup that we produce - mother nature does! However, we generally begin the season making LIGHT AMBER. As the season progresses, the grade typically becomes darker in color and richer in flavor.
Pure maple syrup is a 100% natural food. The total solid's in pure maple syrup amount to 66.5%, with the remaining 33.5% consisting of water. The sugar in Pure Maple Syrup is almost 100% sucrose. In pure filtered maple syrup the main minerals present are: calcium, potassium, manganese, magnesium, phosphorus, and iron. Pure Maple Syrup also contains trace amounts of vitamins, mainly B2 (Riboflavin), B5 (Pantothenic Acid), B6 (Pyridoxine), PP (Niacin, B1), Biotin, and Folic Acid.
All of our pure maple
syrup is hot packed and sealed and will keep almost indefinitely until opened. Once opened it should be
kept refrigerated or for longer storage life it can be frozen. If frozen,
Maple Syrup gets thick, but it will not expand to break the container like water
will. If desired, you can freeze new unopened
bottles to preserve the color and flavor of the maple syrup.
Maple Recipes:
A favorite product for kids of all ages, 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.
1 cup maple syrup bring to a boil in large sauce pan.
Mix together:
yolks of 2 eggs
2 rounded Tbsp. Cornstarch or flour
1/4 cup milk
Beat together until light add 1 1/4 cup milk. Beat again. Stir unto
boiling syrup. Stir until thickens over low heat. Pour thickened mixture
into baked pie shell. Frost with meringue and brown lightly in oven; or
frost with whipped cream.
1
quart cream
Pinch of salt
1/2 cup granulated maple sugar
1/2 cup chopped walnuts
1/2 cup chopped hard maple sugar
1/4 cup pure maple syrup
Scald cream, dissolving into it the 1/2 cup maple sugar and 1/4 cup maple syrup (or use 3/4 cup maple syrup) and the salt. Chill overnight in a glass container. Freeze in a crank ice cream freezer, adding nuts and chopped hard maple sugar before the last 20 cranks. Pack and freeze until hard. Enjoy topped with pure maple syrup!
3 lbs. Pork spareribs, cut into serving pieces
1 cup pure maple syrup
3 Tbsp. Orange juice concentrate
3 Tbsp. Ketchup
2 Tbsp. Soy sauce
1 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
1 Teasp. curry powder
1 garlic clove minced
2 green onions, minced
1 Tbsp. Sesame seeds, toasted
Place ribs, meaty side up, on a rack in a greased 13" x 9" x
2" baking pan. Cover lightly with foil. Bake at 350 for 1 1/2 hrs.
Combine the next nine ingredients in a saucepan. Bring to a boil over
medium heat. Reduce heat; simmer for 15 min., stirring occasionally.
Drain ribs, remove rack and return ribs to pan. Cover with sauce. Bake,
uncovered, for 35 min., basting occasionally. Sprinkle with sesame seeds
just before serving. Yields 6 servings.
1/2 Cup dark pure maple syrup
1 tsp. dry mustard
1/2 tsp. salt
1 tsp. celery seed
1/2 tsp. dry onion or 1 T. fresh
1/3 c. white or cider vinegar
1/2 c. light salad oil
Blend syrup, dry mustard, salt, celery seed, onion, vinegar and salad
oil thoroughly. Put in refrigerator for at least 1 hour before serving
to let flavors meld.
Pie Crust:
1 c. flour
1/2 teasp. salt
1 1/2 teasp. baking powder
1/2 c. shortening
1/3 c. ice water
Blend in dry ingredients and shortening. Add water to make workable
dough, shape into a ball and refrigerate.
Filling:
2 eggs
1/3 c. sugar
1 c. pure maple syrup
1/2 teasp. salt.
1 teasp. vanilla
1 c. butternut meats or walnuts, chopped
Beat eggs, sugar, butter, salt and vanilla. Add butternut meats. Roll out the pie crust, place in a 9 inch pie pan, pour in the filling. Bake at 375 about 40 min. May be served with whipped cream or vanilla ice cream.
1/2
cup granulated sugar
2/3 cup sifted flour
1/2 cup soft shortening (or 1/4 cup butter and 1/4 cup shortening)
1 cup nutmeats
1 cup rolled oats
1/2 tsp baking powder
1/2 cup pure maple syrup
1 tsp vanilla
1 egg
Heat oven to 350 degrees. Grease a square pan, 8 x 8 inches. Mix all ingredients thoroughly. Spread in the prepared pan. Bake 30 to 35 minutes. Cut into square while still warm.
1 cup Pure Maple Syrup
1 cup Pumpkin puree' canned or freshly cooked and cooled
1 egg
1 teaspoon vanilla extract
1/2 cup (1 stick) butter softened
1 cup unbleached or all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup chopped pecans
1 cup peeled grated apple
1.
Preheat oven 350 F. Grease a baking sheet, Combine the maple syrup,
pumpkin puree, egg and vanilla extract in a food processor and process until
smooth. Cream the butter with an electric mixer, then stir in about half
of the pumpkin mixture.
2. In a separate bowl, mix together the flours, baking powder, baking
soda, cinnamon, nutmeg, and salt.
3. Add the flour mixture and the pumpkin mixture alternately to the butter mixture, stirring after each addition just until blended. Fold in the pecans and apple.
4. Spoon heaping tablespoons of the batter 2 inches apart, onto the greased baking sheet, Bake for 15 to 20 minutes until the bottom edges just start to brown. Transfer to racks and cool.
Yields about 3 Dozen.
8 chicken wings separated at joint
4 tablespoons soy sauce
2 tablespoon hoi sin sauce
4 tablespoons pure maple syrup
2 tablespoons rice vinegar
In a small bowl, whisk together soy sauce, hoi sin sauce, maple, and vinegar. Heat broiler. Arrange wings on an aluminum-foil lined baking sheet. Broil, turning once, until lightly browned and tender, about 20 minutes. Remove wings from broiler; brush with sauce. Return to broiler, turning and brushing with sauce twice, until glazed, about 2 to 4 minutes.
1 slab pork ribs (about 4 lbs.)
1 tsp fresh cracked pepper
1/2 tsp salt
2/3 cup Coombs Family Farms 100% pure organic maple syrup
2 T rice wine vinegar
1 T soy sauce
Rub ribs with pepper and salt. Place in a shallow pan. Mix together the maple syrup, vinegar and soy sauce. Pour over ribs. Cover and chill overnight, turning occasionally. Remove ribs from pan and cook over moderately hot coals. Use marinade to baste ribs every 10 minutes. Cook for 45 minutes cooking on both sides.
2 cups navy beans
4 cups water
8 oz thick slab bacon
1 cup chopped yellow onion
2 tsp sea salt
1/2 tsp freshly ground black pepper
2/3 cup pure maple syrup
1 tsp dry mustard
Rinse and soak beans overnight in two inches of water in ovenproof 3 quart shallow pot.
Preheat oven to 300 F. Drain beans and add 4 cups of fresh water. Bring to boil on stove top at high heat. Remove from heat, add all other ingredients and mix well. Then cover tightly and transfer to oven. Cook until just tender, or about 2 hours. Uncover and cook another 1 to 1 1/2 hours until top is bubbling with crispy edges.
1 Acorn or Butternut squash
2 tsp butter
2 tbsp pure maple syrup
1/2 cup water
Ground Nutmeg
Cut the squash in half lengthways and scoop out the seeds.
Place the squash pieces in a baking dish.
Put 1 tsp butter and 1 tbsp maple syrup into each cavity.
Sprinkle with ground nutmeg.
Pour the water into the baking dish.
Bake at 350F for 45 minutes, or until tender.
Serve Squash in its own shell or scoop squash out and serve in a serving dish.