Like shiny things? This season's Sapling Evaporator, in stock now, is a classic, flat black with stainless evaporator pan and accents. Making maple syrup in your backyard has never been this easy OR attractive!
You are seriously thinking about buying a Sapling Evaporator, but you have a few questions. Chances are, the answers are below! (And, if not, we're just a phone call or email away.)
What's the lead-time on a Sapling Evaporator?
None! Our stock is holding out well, and we're busy manufacturing more at a good clip. We work every day during the season, so orders are generally shipped or made available for pickup the next business day after an order is placed.
How does the Sapling Evaporator ship?
The Sapling ships in a big box via UPS.
How long does it take to ship a Sapling to zipcode _ _ _ _ _?
UPS estimates place all of sugar country within one to three days of us. except for the farthest reaches of Maine, New England destinations are one day away, as are eastern and central New York. Western New York and the New York City area, as well as Pennsylvania, Ohio, West Virginia New Jersey, Delaware and Maryland are two-day destinations. It takes three days to get a Sapling to Kentucky, Indiana, Illinois, Michigan, Wisconsin, Minnesota and Iowa. If you get super-close to Christmas, you may have to add a day.
How much does it cost to ship a Sapling to zipcode _ _ _ _ _?
We ship Saplings anywhere in the U.S. for $150, flat.
May I come pick up my Sapling instead?
Sure thing! You can pick up your Sapling, by appointment, for free!
When may I pick up my Sapling?
Our facility is generally open from 8:30-2:30 during the week and by appointment on the weekends. Shortly after you place your order, we will be in touch with you to schedule a pickup. Rushing others is not the Vermont way. We're happy to hold your Sapling for you while you plan your trip to Montpelier, an excellent day-trip destination (activity and restaurant recommendations available upon request)!
What is the best way to place my order?
Online! And thanks for asking. We're a small operation, so placing your order on our website helps us stay organized and avoid mistakes.
How many taps will the Sapling handle?
We recommend the Sapling for operations ranging from 5-50 taps for customers who anticipate saving sap up for occasional boils (e.g., weekends or days off from work). Customers who are able to boil whenever the sap flows should be able to handle up to 100 taps. The Sapling is not recommended for operations bigger than 100 taps.
How many gallons per hour can I evaporate on the Sapling?
We have measured everything from 4 to 8 gallons of evaporation per hour on our Sapling. The speed of your boil will depend on many things, including: the temperature, the heat of your fire, your level of attention and skill and whether you are using the Sapling Warming Pan or other warming situation of your own invention.
Does the Sapling come assembled?
Almost completely! All new Sapling owners must install the stack and ball valve. That involves six self-tapping screws, pipe tape (provided) and opposable thumbs (BYO). Saplings that are shipped will also need to have their legs attached with the bolts, nuts and lockwashers provided. Directions come with and are also here.
What tools should I have on hand for assembly?
A power-drill with Philips-head attachment installed should do it. A note for the apocalypse: it is possible to assemble a Sapling with nothing but a Philips-head screwdriver, but it's not fun. Self-tapping screws don't require drilling, but do pair well with power tools.
Is the Sapling portable?
Yes! The Sapling is light enough for one or two people to move it around easily (see below) and even comes with threaded holes on each foot for the intrepid customer who wishes to install casters for locomotion around easy terrain. (Hint: get the ones with breaks - you need to be able to level your unit).
How heavy is the Sapling?
All assembled, the Sapling is about 90 lbs. The heaviest part (the barrel with legs and door installed) is about 50 lbs.
What are the dimensions of the Sapling?
People usually ask because they are wondering if it will fit in their car. The answer is yes! We once fit a Sapling Evaporator in a Toyota Corolla (we had to take it apart). The partially-assembled Sapling will fit in any SUV or truck bed.
The Sapling ships in a box that is 38 x 25 x 27 (L x W x H). With legs at pickup, it's about 33 x 23 x 29 (L x W x H).
If you need more detail than this because you are installing your Sapling in an outbuilding, please be in touch!
What kind of outfitting does the Sapling require?
Besides sap, the only thing you absolutely need to bring to your Sapling is an inch or two of sand or ash to be placed on the bottom of your barrel (to protect the metal from the hottest part of your fire).
Should I firebrick my Sapling?
This is a matter of personal choice. The benefits are heat retention and added protection for your barrel. The downside is a smaller firebox. There is such a thing as half-brick, which basically splits the difference. If you are curious about how to lay your brick in your barrel, you can watch us do it here.
Can I install my Sapling in a sugar shack?
Provided you consult your local fire warden and do it safely, yes! While the Sapling was designed for outdoor use, we have many customers who have installed their Saplings inside a shack or other outbuilding.
What kind of wood should I burn in the Sapling?
Opinions vary about what kind of wood is best, but the truth is that most people just burn what is available at little or no cost. We like a mixture of hard and soft, ourselves. Your wood should be split a time or two more than you would split it for use in your wood stove so that it about the width of your arm. Best to keep the lengths to two feet or below.
How much wood do I need?
It's a hard question to answer without knowing what kind of wood you are burning, but, by way of a ballpark, we suggest 1/2 cord of wood per every 5 gallons of syrup produced.
I don't have that much; where can I find inexpensive wood?
Check with a local hardware store or lumber mill. Very often, outfits that sell lumber will have or know where you can get inexpensive wood called "slag" wood - the bark edges of trees cut for lumber. You can also use old pallets, clean construction extras, or dry fallen wood. For a complete discussion on sugar wood, go here.
Can I get to finished syrup on the Sapling or will I need to finish on a separate pan?
While the experienced and the brave make it to finished syrup on the Sapling, most of us amateur sugar makers pour-off when we are very close (for us, it's usually about 2:1), and reduce the rest of the way on propane nearby or inside on the kitchen stove.
Back by popular demand! For the month of December, Sapling Evaporators come "gift wrapped" with a big red bow!
The hubbub of Thanksgiving has passed and you are looking forward to the gift-giving part of the holiday season! (Or, maybe not, but you're still participating in it. It happens. Might as well do it up.) You have an actual or aspiring backyard sugar maker in the family, and you would like to get them something they can use for their hobby maple syrup operation.
You are in luck! Here's why. First, sugaring season comes swiftly on the heels of the holiday gift-giving season. So, unlike that trowel set/pressure canner/hunting rifle you've been eyeing for the same person, backyard sugar making tools can be used shortly after they are opened!
Second, buying for the backyard sugar maker does not have to be expensive. Rather, the tools you need are simple, easy to find, and cover a variety of price points. There are bulky, big ticket items, to be sure, but also plenty of smallish, down-ticket items appropriate for . . . say . . . eight gift-giving nights in a row. . . a stocking, or . . . a package with postage that doesn't break the bank!
Oh, but you don't know anything about sugaring? Or you don't know much? No biggie. Got you covered. Breathe. First of all, remember gift certificates. Second, include a gift receipt. Third, just get educated. Let's dive in.
First off, decide what category your gift recipient falls into. Are they (1) an aspiring sugar maker, or (2) an amateur who has made maple syrup on their stove / grill / other self-fabricated outside contraption. Knowing the answer to this question is important, as you will see.
The list of things any amateur sugar maker needs is short and as follows:
If any of those items reached out and grabbed you already, awesome! We've reviewed six online stores where you can purchase the supplies here, and you can find our product line here.
Otherwise, here are some recommendations:
For the Aspiring Sugar Maker
The aspiring sugar maker has always wanted to make maple syrup but hasn't pulled the trigger yet.
Awesome! For the modestly adventurous, consider a starter kit like this one, which comes with some how-to guidance. You could also spend less (or get enough to tap something more than three trees) by sourcing the same or similar stuff elsewhere and reading the shortest guide to maple sugaring ever (written by yours truly). Consider throwing in a couple of food-safe 5-gallon buckets, a syrup filter and pre-filter, and a case of half-pint mason jars for the complete package.
A Seedling Urban Evaporator over a cinder block fire (either wood or propane via a turkey fryer base or the like) would be an appropriate pan for as little as a three-tree operation. And, bonus: any purchase from us allows you access to the (unofficial) Vermont Evaporator Company Sugaring Hotline (my cell phone), which, my customers can tell you, is open at all times of the day and night for sugaring urgencies and emergencies!
If your aspiring sugar maker is moderately to highly adventurous, consider outfitting them for a ten-tap start instead (a drill and/or bit, ten buckets, ten spiles, cheesecloth, pre-filter, filter). There are several stand-alone, how-to guides out there, but also plenty of similar information becoming available on the internet.
A Sapling Evaporator Pan over a home-made wood-box, or a Sapling Evaporator will come in handy for a ten-tap operation.
For the Amateur Sugar Maker
More even than an aspirant, though, the actual-already-amateur sugar maker will appreciate a "real" pan or rig. As your budget allows, consider upgrading your loved one from that bucket-over-an-open-fire, broiling-pan-on-the-grill, inside-the-house operation by maybe adding to their bucket-and-spile collection (be sure to confirm that they have more trees to tap!) and springing for a new pan. The Seedling Urban Evaporator ($295) for up to ten taps, the Sapling Evaporator Pan ($315) or Sapling Evaporator ($895) for five to fifty taps.
Looking for something more modestly priced? How about some fancy syrup containers for their next harvest, or a good maple read (I can not recommend The Maple Sugar Book often enough) for off-season reflection on a favorite hobby? Or - in the category of boring but important - consider a 55 gallon sap storage container, handy for storing sap between weekend boils.
The first chapter in the history of maple syrup is a uniquely Native North American one.
First there were historic midterm elections, and then I turned 40. (Nope! Not unrelated! My mother and father voted on the way to the delivery room.) Then there was the one hundredth anniversary of the end of World War I---Armistice Day---and yesterday was Veteran's Day. We're just about to celebrate Thanksgiving, and, all the while, November is National Native American Heritage Month. I guess you could say that, with this year's change in the weather (read: annual slowing down), there's been more than the usual amount of reflection going on over here.
And that's as it should be. My election-related birth-story aside, each of these commemorations honor different bits and pieces of our familial lore. A woolen vest that my maternal great grandmother (pictured seated below) knitted for my great grandfather during World War I hangs in my closet; he lied about his age and enlisted in the Army at 16. I sit beside a framed picture of my paternal grandmother preparing to fly a domestic supply plane while my grandfather was half-a-world away in a helicopter bound for the eastern front (and while my husband's grandfather commanded a tank on the western front) of World War II. A cousin on one side manned a Navy submarine during the cold war, and an uncle on the other was there with the Coast Guard when the wall fell, marking the end of it.
I will be the queen of pie again at Thanksgiving this year, bringing the traditional trifecta of pumpkin, apple and pecan to the table. My mother will do the cranberry bread and cranberry preserves, the sweet relish and pickles (all family recipes) and my mother-in-law one bird, the gravy, and the stuffing. (My husband will smoke the other on our Sapling!) I will rely on my father, as usual, for his signature green bean (amandine) and broccoli (polonaise) dishes. And somehow, in the chaos of so many cooks, I'll manage a skin-on mashed red potato with parsley and a "squished squash"---the unadulterated butternut dish of my childhood. We'll rely upon a local bakery for the rolls. Sigh. I can't wait!
Until last year, though, I didn't even know November held another occasion for slowing down and reflecting: National Native American Heritage Month. And now that we're several years into running a business manufacturing equipment for backyard maple sugar makers, it seems a good time to pause, remember, and give thanks for how open-air sugar making got its start many hundreds (thousands) of years ago here among the native peoples of North America.
Corn, beans, cotton, tobacco and maple are all crops first developed by the Americans. Unlike with the first four products, there were a handful of prominent European immigrants who purported to take credit for the discovery of maple syrup or maple sugar (we'll call out a certain Jesuit Priest, P.F.X. Charlevoix, on the latter). However, history and common sense weigh heavily against these lonely historical voices. Rather, European writings overwhelmingly describe the processing of maple as a traditional activity engaged in by tribes covering a vast geography of present day United States and Canada, with the language, customs and legends you might expect to attend to any practice of cultural importance.
Contemporaneous European writings indicate that maple sugar making was an activity widely engaged in across the continent among tribes that lived---at least at the time Europeans made landfall---across and even slightly beyond present-day sugar country. To appreciate this geographical scope, note the traditional territories of the Abenaki, Algonquin, Chippewa, Cree, Housatunnuk, Iowa, Iroquois, Kansa, Kickapoo, Menomini, Ojibwe, Omaha, Osage, Ponka, Tuscarora and Winnebago peoples---all of which are among those mentioned in European writings about maple---on this awesome map.
Native American words for maple are interesting too. Algonquins call maple sugar sinzibuckwud (drawn from wood), while the Tuscarora, Omaha/Ponka words for sugar - urenakri and janija - mean, simply "tree sap" (likewise, the Winnebago tanijura niju means "wood water" or "wood rain"). Like present day sugar makers, the Americans appreciated the difference between a maple tree generally---ninautik (Ojibwe for "our own tree")---and the sugar maple, sheesheegummawis (Ojibwe for "sap flows fast") too.
Far from being decried as "the cruelest month(s)," however, many Americans celebrated March or March and April as the "sugar moon," and European accounts of the ceremony, dance, feasting and revelry that attended what we now call "sap season," "boil-off season," or "maple syrup time" abound. (This, perhaps, should come as no surprise, as at least one European immigrant noted that maple sugar sometimes functioned as a stopgap against famine here in the early spring months.) According to European writings, an Ojibwe custom involved a tribal leader mixing together maple sugar from the prior year's harvest with the first grains produced in the present year to kickoff an annual feast, for example. And several tribes recounted to Europeans legends explaining the origins of maple---one as the unintended consequence of cooking with sap instead of water in order to save an arduous trip to the river, and another involving a divine being watering down what used to flow out of the tree as syrup as an instruction in proper work ethic (or rebuke for the lack of same).
The way the Americans made maple sugar, however, will sound quite familiar to the backyard sugar makers of today. As was common among the descendants of European (and other) immigrants up until just half-a-century ago, Americans typically set-out to live in a camp nearer to the family's sugar stand when the sap began to flow. In a number of traditions, the camps belonged to the women and were passed down matrilineally. Unlike today, where practices vary, it was predominately the women of the family who ran the sugaring show, with the aid of children and youth (and, less often, or for specific tasks, grown men). They made bark sap buckets, bark buckets for transportation and storage of sap, "tapped" the tree with a gash and a wooden chip, and oversaw the boiling itself, which, until Europeans brought and traded metal cookware, took place in hollowed out logs into which were placed hot rocks. Like we do today, the Americans were known to throw the ice off of the top of a sap or sap-storage bucket to concentrate the sugars (it is officially not cheating!), and even store sap in large shallow pans to produce more ice (nature's reverse osmosis!) to drink the sap, eat fresh syrup and maple toffee (present day "sugar on snow") during the boil, and make gifts of their maple bounty (typically by pouring almost-sugar into carved wooden molds of animals, birds, people, celestial bodies and more)!
Because of the non-existence (or, after European arrival, scarcity) of glass and metal, however, the bulk of the American maple crop was made all the way into sugar and packed into bark baskets for transportation and year-round storage. This was done, as it is today, by continuing to boil past the sugar and toffee stages, and by stirring constantly until crystallization occurred. (Apparently, the Americans' maple sugar lumps, like mine, sometimes needed a good whacking in order to resemble sugar. Which is also nice to hear.)
Americans ate maple products on their own (see above) but also relied upon it, in the same way Europeans relied on salt, to season their food. By way of example, European immigrants recorded eating corn porridge sweetened with maple sugar, rice, nut and fruit dishes seasoned with maple sugar, and dipping sauces made from maple sugar and bear fat on dry or cooked venison. American mothers were said to give their children small baskets containing sugar from the year's first sap run, and lumps of sugar throughout the year when quiet behavior was unattainable using other methods. (Thus vindicating many a modern-day parenting style!)
There's much more, of course, than what I've related here. If you are interested, pick up this book as a start. I'm looking forward to relating more to you during next year's observation of National Native American Heritage Month. Until then, enjoy the annual slowing down, travel safe and enjoy your loved ones this holiday season.
Together in Maple!
This blogger's heritage is also North American! I am pictured here with my matriline, which traces back to the Mi'kmaq, a native people of Nova Scotia, New Brunswick, Quebec, Newfoundland and Maine. The Mi'kmaq word for the month of March translates to "Maple Sugar Moon." We've long since lost our ties to this branch of the family, but I guess you could still say we've got maple syrup in the blood!
The Sapling Evaporator is engineered for maximum backyard efficiency!
A few months ago, a prospective customer named Tom emailed me with the following question: “I love your maple syrup evaporators. But, without being a jerk, why should I spend $895 on a Sapling when some guy is selling a homemade barrel evaporator for $300 on Craig’s List? What’s the difference?”
I’ve now been corresponding with Tom for a few days. And I can assure you that he is most definitely not a jerk. Not only that, but his question is a very, very good one! So, without being a jerk, here’s what I told him:
First, the Sapling is engineered for maximum backyard efficiency. Although the Sapling is simply designed, it is engineered especially for sugaring, and has some of the advanced features of more expensive evaporators. Most importantly, the Sapling’s stainless pan is baffled, which allows it to operate as a continuous-flow evaporator. Continuous-flow evaporation merits a blogpost in itself, but suffice it to say that this configuration allows syrup to be drawn off and sap to be added without emptying the pan. The continuous flow is more efficient than boiling off sap in batches, or pouring the boil from pan-to-pan.
I've talked to a LOT of people who have used the kids of homemade barrel evaporators Tom is talking about. Typically, those evaporators use a cast-iron, barrel-stove kit and hotel pans, both widely available items, to convert the barrel to an evaporator. The barrel-stove door does not have as much space for air intake as the Sapling’s specially engineered door does (making it harder to keep temperatures optimal for sugaring), the legs are shorter (requiring more bending on your part), the exit pipe comes out of the top of the unit rather than the back of the unit (leaving less surface area for boiling, which means slower evaporation) and, MOST importantly, the pan(s) are not baffled, meaning that you have to batch your boil, or pour from pan-to-pan, instead of doing a continuous-flow boil. From the (literally hundreds of) conversations I've had, I'd say that the Sapling, which boils at anywhere from 4 to 8 gallons of sap off per hour, depending on conditions, is easily twice as efficient as a comparably-sized batch operation.
Second, we stand by our Saplings, which are built to last. Our Saplings are coated with a high-temperature powder coating that is both durable and clean for the environment. And, all fasteners and hardware on the exterior of the Sapling are either powder coated or made of stainless steel. Homemade barrel evaporators probably don't have stainless fasteners, typically have cast iron pieces that rust, and are not at all likely to be powder coated.
We are a going concern, and are in this business for the long haul. Our reputation is important to us, and we support our customers whether they are happy with our products or not. (So far, so good!) That homemade barrel evaporator guy may not be as responsive to your requests for customer service as we will be. Take Tom, for example. He asked a question, and got an essay!
Third, the Sapling is multifunctional and can be accessorized. The Sapling is not just an evaporator! Each unit comes standard with grates that convert the Sapling into a wood-fired grill. And now, with the purchase of the Sapling Smoking Package, the Sapling can be a smoker too! Soon, a Sapling-shaped heavy-duty cloth cover (like a grill cover) will be available for purchase, and we hope to launch a warming pan that will fit neatly on the back of the Sapling in time for next sugaring season. The Sapling is unique among all evaporators for its multifunctionality; the current and future availability of Sapling accessories sets it apart from homemade units of all kinds.
Fourth, the Sapling was built with safety and the environment in mind. This is my last-but-not-least point. Saplings start as new, unlined, unpainted steel. They are assembled, media-blasted, powder-coated and outfitted with a stainless evaporation pan bearing lead-free welds and a lead-free pour-off valve. Our operations are so environmentally responsible they require no permitting.
As far as we are aware, homemade barrel evaporators are made with barrels that have been used, lined, and/or painted. Such barrels are widely available at little or no cost. When we were in our R&D phase, we started with used, painted barrels too. We learned quickly that this would be a mistake in production.
To start, in order to put high-quality, high-temperature paint on used barrels, you have to clean off the old paint, which is not suitable for high-temperatures. Otherwise, the old paint will peel off right under the new paint on the first burn. This is extremely difficult, dirty, and time-intensive work that we suspect lower-cost barrel evaporator makers do not engage in. Unfortunately, many people who have made their own evaporators have reported to us that they burned the old paint off before applying the new paint. We do not know whether homemade barrel makers engage in this environmentally suspect practice, but we most-certainly do not.
Even as we were bemoaning the work involved in rehabbing an old barrel, someone was mistaken (or less than honest) about what had been in one of the used barrels we purchased and we had a health and environmental issue on our hands the moment we opened it up. We handled it responsibly, and everything turned out fine, but it put us off used barrels for good. Now, we doubt whether anyone would work on and sell to you a barrel that smelled as bad as this one did, but nevertheless, we feel REALLY good about being able to tell people that we use new, unused, unlined, unpainted barrels to make our Saplings. You do not know where that used barrel has been! And we are not messing around with safety!
Tom is still thinking about whether to become a customer, but I appreciated his inspirational question so much that I offered him a free Sapling Cover if he came our way. So take this as a not-so-subtle hint, readers. Send me your thoughts!
And thanks, Tom!
A bowl of Cortlands waiting to be pied. Our secret ingredient? Apple cider syrup - another American tradition!
There's this thing you might not know about yet. It's called apple cider syrup (a.k.a. "boiled cider," or "apple molasses."). Once a commonplace way to preserve apple cider and its nutrients throughout the long winter months in hill farms and homesteads across New England and westward, apple cider syrup is currently completing its journey from traditional pantry staple to cultural artifact to commercial commodity.
Food nerds (guilty) can find out more about the rise and fall of apple cider syrup at Slow Food USA. The culinarily curious can get a taste of some by visiting Woods Cider Mill in person or online. (They call it "boiled cider," there.) And the rest of you need only know that you can make your own by (1) pressing apples or buying cider, and (2) boiling it down to one-seventh of its volume either in your kitchen or, for large quantities, your Sapling Evaporator or other backyard maple sugaring equipment.
Apple cider syrup can be poured over pancakes, waffles and ice cream, makes good marinades, sauces and salad dressings, and is added to apple desserts to make them more flavorful. It is also a tasty addition to hot and cold drinks. Where apple cider syrup recipes are concerned, have no fear, the internet provides!
We first learned about apple cider syrup from Audra, a customer of ours. Audra purchased a Sapling Evaporator Pan from us shortly after moving to a homestead that came complete with dozens of ancient apple trees and space in the garage to store her heirloom cider press.
Audra grew up in Weathersfield, Vermont, near the famed Wood's Cider Mill, and made maple syrup every spring with her family. In addition, there was a family cider press. In fact, all three of her brothers, as well as at least one of their college buddies, went on to found and run apple-related businesses, including Brown Brother's Cider (motto: "we squeeze to please," no joke!), White Mountain Cider Company and Champlain Orchards. (That's what I call making a living in rural America, people! Woot!) So picking, pressing and preserving apples was also a family affair, and Audra was known to can up to twenty gallons of apple cider per year!
"When I saw your Sapling," says Audra "a light went off in my brain! I knew about the process [of making apple cider syrup] and thought what an awesome way to preserve cider and create a unique local product. Your Sapling is such a perfect size for a small homestead."
Why, thank you! Unfortunately, the apple year was crummy in central Vermont this year, at least for us homesteaders. But "If we get a good apple year soon," says Audra, "I hope to work on some of my own creations. I plan to experiment with herbal and berry infusions. We have a growing farm and produce an increasing array of herbs and berries as well as keep bees and harvest honey."
As to how Audra enjoys apple cider syrup, "I usually use it as an extra special ingredient," she says. "So far we have added it to recipes to give them an apple kick. I like to pour it over meat when baking for a unique flavor, [and] it is tasty on ice cream and in salad dressing. [I] [a]dd it to apple pie or crisp, muffins etc. I know I haven't tried half of the possibilities."
Once again, we're so glad we took the opportunity to get to know - and learn from - one of our great customers. If she'll have us, we'll check back in with Audra after next year's (cross fingers) bumper apple crop and let you know how her experiments pan out.
Until then, if you happen to have access to pressed apples and are itching to use your backyard maple sugaring equipment, give apple cider syrup a go!
Maple syrup and apple syrup: two traditional, American sweeteners.
Lunching with perfection here on cobb salad with maple mustard vinaigrette. To emulate, add to your favorite hearty fall salad: one parts each of maple syrup, Dijon mustard, and red wine vinegar to three parts olive oil. Seriously easy. Seriously yummy.
If I ever write a cookbook, I will call it "Cooking without Thinking." Other titles under consideration include "How to Cook Well Without Trying too Hard," or "Cooking Well, Cooking Urgently." I particularly like this last one, actually. Because this is pretty much how I roll in the kitchen on an every-day, feeding-a-growing-family basis. Whatever your life is like during the day, if you do food prep for a family at the end of it, I know you are hearing me right now.
There are recipes - goodness yes, recipes abound! - but we have an open relationship. That is to say, there is very little measuring going on, there are plenty of ingredient substitutions, and, as a result, the children have no idea that today's chicken pot pie might - in another household - be expected to taste like the one they were served several weeks ago.
It's a beautiful thing! There are failures, I will not lie. A certain vegan cauliflower curry prepared during the first trimester of my second pregnancy comes to mind (shocker!). But a dozen years in, I'm settling into a routine of success born of practice, practice, practice and some go-to culinary habits. I sat down and brainstormed all of my maple-related habits today and - glory be - I have at least ten! That's blog-worthy, people!
So here are ten ways I use maple without thinking about it. And a warning to the chemists, a.k.a. bakers, out there - brace yourselves, there's going to be a whole lot of "to taste!"
Good Eating to You!
1. Secretly Wow Chili
This is my favorite. Making chili, for me, is like: (1) chop and saute what you have of the following (onions, garlic, bell pepper, uncooked meats), (2) add what you have of the following (canned beans of pretty much any kind, frozen corn, leftover meats), and (3) simmer for a while with however much of whatever canned tomato products are around, red wine if you have it, and oregano and cumin. But sometime before serving, I add three things: unsweetened cocoa powder, cinnamon, and maple syrup. To taste, of course. It's pretty awesome.
2. Maple Pizza Sauce
The only other main-course item on this list is pizza sauce, which, for me, is a "to taste" combo of tomato paste, Italian herbs, and maple syrup. Just enough to take the edge off the tang. Love it.
3. Maple Glazed Nuts
Either for sitting around with drinks or as a salad or dessert topper, you can't go wrong with maple glazed nuts. I've done almonds. I've done walnuts. My favorite is probably pecans. Maybe the next time the pantry is lean, I'll give peanuts a go. Here's how I do it: I throw some nuts into my big cast-iron pan and turn it to medium, medium-high, depending on how soon I want to have to pay attention. I Stir for several minutes until I see the nuts brown and even blacken. I pour in some maple syrup and stir like heck until all the nuts are coated. I turn off the heat, but keep stirring until the activity in the pan slackens. If I can fend off the glazed-nut fans, I let them sit in the pan for a bit, scrape them off, and serve cool.
4. Maple Mustard Vinaigrette
I credit this recipe and the next two for the fact that my kids love salad. This dressing also requires no measurements, just a vague sense of how much volume you'd like to end up with. Simply whisk one part each of maple syrup, Dijon mustard and red wine vinegar with three parts olive oil. Done and done.
5. Maple Balsamic Vinaigrette
Again, no measuring here. Whisk one part maple syrup and one part balsamic vinegar (try white balsamic if you have it - it's even better) with three parts olive oil. Bam.
6. Red Cabbage Slaw
Add shredded red cabbage to some stuff of other colors, like shredded or chopped carrot, parsnip, fennel or finely chopped fresh parsley. Add raisins if you're into it. Douse generously with maple syrup, apple cider vinegar, olive oil, salt and pepper, and red pepper flakes. Let sit for 20 minutes and serve with slotted spoon. Mayo need not apply.
7. Chocolate Milk / Hot Cocoa
Impress the youth with your "oh but I can make that" solution when the Hershey's / Swiss Miss runs out!
For chocolate milk - and this is clever - take a gallon jug that has only the desired volume of milk left in it, and funnel in conservative and equal amounts of cocoa powder and maple syrup. Shake vigorously. Shake again. Entertain the tots with all that shaking. (Or think ahead and just let it sit.) Taste. Adjust. Serve.
For the hot stuff, simply combine equal parts maple and chocolate over heat, add milk, cook to desired hotness, and serve.
Bottle of red wine not tasting the same as when you opened it last week? No problem. Slice up some citrus fruits and plunk in a pitcher with the dregs of the bottle. Add maple syrup to taste. Serve diluted with club soda or not. Pretty not bad.
9. Mulled Wine
Bad bottle of red wine but it's not summer anymore? That's cool. Let's make it hot! Put it over low heat with whatever of the following you have (cinnamon stick, whole cloves, whole nutmeg, whole star anise, cardamom pod) and add maple syrup. Mull it, and spike it with bourbon or rum to serve.
10. Maple Whipped Cream
Next time you are making whipped cream from scratch, use a titch of maple to sweeten instead of sugar. Yummy, impresses the guests, and no sand-between-the-teeth feeling.
City folk want to know: who ARE these people who make their own maple syrup in their backyards? Well, for one thing, we're people who live . . . here!
There's something we've been wondering lately from both personal and professional perspectives: Who ARE we backyard sugar makers? Where do we come from? What kind of syrups do we make? Why do we engage in this admittedly extreme hobby?
So we asked! And about 50 of you responded. And now we know a little more than we used to. We thought you might like to know too! So here goes.
First of all, we syrup makers are diverse in age, ranging from our mid-20s to mid-70s! Like hunting, fishing, gardening, and keeping poultry and bees, this traditional activity seems to be a lifetime sport. Does this help us focus our advertising? Absolutely not - you people are killing me. But can we imagine sugaring into our seventies? You bet! On balance, we'll take it as a fair trade.
Another area of diversity: what kind of syrups we make. Predictably, an overwhelming majority of those surveyed make maple syrup. As do we. But a surprising number of people (4) responded that they make black walnut syrup! If you know nothing at all about that, you are in good company, and, having had no idea it was so popular, we promise to blog about it by and by. A few people responded that they make apple cider syrup, and other responses included birch, spruce tip, dandelion, and hickory. That's quite a variety!
While the size of our operations vary, most of us produce between one and five gallons of syrup per year, and an overwhelming majority of us do it without the benefit of a sugar shack or outbuilding. Our equipment is quite varied, ranging from pedestrian crock pots to sophisticated drop-flue or raised-flue pans and also including indoor and outdoor wood stoves, cooking pots, hotel pans, various propane burners, bricks and cider blocks, campfires, homemade barrel evaporators, and, of course, a few of our products. Just Google images for any iteration of "backyard maple syrup making" and you'll see what I mean. We're a handy, frugal, resourceful lot, we are.
And we sugar for a wide variety of reasons, as well. For many of us, sugaring is just plain fun. For others, sugaring is an activity enjoyed with family, and, for some, a way to remember friends and family members that have passed on, connect with younger generations, or a way to celebrate a birthday. A lot of us find maple sugaring a good way to get ourselves and our children outside in late winter, an antidote to mud season, or an activity that forces us to relax. Some of us enjoy the solitude of the woods, and the intimacy-with-place that sugaring engenders. Several of us use sugaring as a teaching tool, many of us give away our wares as gifts, and, of course, we all love the taste of our various syrups! One respondent called the activity "addictive," and another quipped, wisely, that "[y]ou have to experience it to know."
And then there's geography. While nearly half of the respondents were from Vermont, also represented were sugar makers from Connecticut, Massachusetts, Maine, Ohio, Ontario, New Hampshire, New York, Pennsylvania, West Virginia and Wisconsin. But even this extensive list is incomplete. Sugar country is larger than you thought, isn't it!?
The leaves are turning colors here in the north country! It's officially fall! Time to get out there and tag the maples you will tap in the spring while they are still easily identifiable!
It's walk-in-the-woods time here in sugar country! The leaves have started to turn, the air is crisp, the world is letting out the annual sigh of relief. Almost rest time. A great time for you to make good on your goal of identifying some maples (or some more maples) for your backyard maple sugar making operation!
There are about a zillion resources for tree identification, especially online. There’s probably “an app for that,” too. But I'm partial to books. So, last weekend, I grabbed a volume and took a little walk.
We sugar mostly with red maples. The sugar content of the sap is lower than with sugar maples, so it takes a bit more work, but the syrup tastes just the same. And reds are what we have. So we use them.
Red maples are also called “swamp maples.” They live in swamps, bottomlands and uplands in moist soils. They are hearty trees, grow to 50-70 feet tall, and presumably get their name either from the scarlet color they turn in the fall, the color of the winged seeds they produce in the springtime, or both.
Red maples will tolerate a wider range of conditions than the sugar maple, including variations in the climate, so even for us amateur makers, it’s worth knowing your reds, even if you have plenty of sugars. Science suggests they will fare well despite our warming climate. So, as it happens, there’s a little good news to take with the bad.
The leaves of a red maple are from 2 to 6 inches wide. They look to me like they are 3 lobed rather than 5 lobed (lobes are the sections of the leaf), although technical definitions seem to allow for both. And they have a saw-toothed, jagged edge to them with not a smooth curve anywhere. For me, that's the key.
The leaf of the red maple has three lobes with jagged, saw-tooth edges. Red maples are also commonly tapped to make maple syrup.
Our sugarbush is very dense, so most of the leaves are far enough up in the air that I have to squint a bit to see them. But, I was able to find a few leaves around the base of my reds as proof that I had squinted effectively.
And then there are the sugars. Sugar maples, so named because of the high concentration of sugar in their sap, grow even bigger than red maples, 60-80 feet, and naturally occur in rich, moist soils in uplands and valleys. In addition, however, sugar maples have been planted along roadways and at the edges of pasture lands for hundreds of years, and can still be found thus anywhere that farming is or ever was.
Sugar maples are the best trees for maple syrup making!
The leaf of a sugar maple is 3-5 inches wide and has 5 lobes, with a smooth, curved edge where the leaf of the red maple is jagged. (In the Fall, sugar maples are likely to look multicolored, showing green as well as hints of yellow, orange and/or red as their chlorophyll recedes.)
The few sugar maples we have are out in the open, and so have developed a crown that extends far enough toward the ground so that I don’t have to squint or forage for ground-leaves to make my identification. The sugar maple is so iconic. It's the Canadian flag! It's as easy as that.
The leaf of the sugar maple has five lobes and smooth, swooped edges.
No reds or sugars? No problem! There are several other trees in the maple family that will do.
Considered by some to be a subspecies of the sugar maple, the black maple produces sap that is similar in volume and sugar concentration to the sugar maple. Sap yields from silver maples are lower in volume and sugar concentration than the sugar maple, but are still commonly tapped for backyard syrup making. Norway maples and boxelders produce significantly less-concentrated sap than the sugar maple but nevertheless can be (and are!) tapped to make syrup.
So if you’re thinking about sugaring next spring, don’t underestimate the value of taking a short stroll through your woods to map out your sugar stand, now. Before you know it, those leaves will be falling!
When setting out to remove invasive species, bring loppers, a hand saw, burlap, twine, a handcart, and a good-natured assistant!
It was more than a year ago when, inspired by a talk by one of Vermont's county foresters, we started this series of blog posts about how ordinary landowners can care for their sugar woods in a changing climate.
Since then, we have covered mapping invasive species and cultivating an ideal suite of tree species. That leaves removing invasive species and protecting riparian buffers and other critter habitat. We'll cover the former today, and the latter very soon.
You may recall that among the peskiest invasive species in sugar country are buckthorn, honeysuckle, and barberry, all three of which we found in our own woods over the summer. According to the Nature Conservancy, the best time to remove at least two of the three is fall, so we stayed our hand until now.
Thankfully, this delay gave us time to connect with Emily Seifert, a naturalist who spent several years as a Stewardship Manager for the Nature Conservancy, managing nature preserves by, among other things, monitoring and removing invasive species from the land. Emily knows a lot about the woody plants that have invaded the forests of sugar country, how to identify them, and how to safely remove them, so one cool morning, we set out on the homestead with our invasive map to have a look.
We are proud to report that Emily confirmed that we had correctly identified our invasives in all instances! Huzzah! We have not lead you astray! While you are likely to find, like we did, that honeysuckle and barberry are easy to identify, buckthorn is harder, and we are more than a little impressed with ourselves that we got it right. As we've discussed, mature plants will have fairly recognizable blue berries in late summer and early fall, but at other times of the year, and for immature plants, you have to really concentrate on leaf shape, color, and position. Emily recognized even our immature buckthorn immediately as such, of course, but passed along these hints for beginners: the underside of buckthorn bark is bright orange and even the immature plants may sport a thorn or two.
From left to right: the bright-orange insides of buckthorn bark, a buckthorn thorn where two twigs meet on a mature tree (to the left of the lower index finger), and the brown, hollow insides of an invasive honeysuckle stem.
Emily also taught us how to check to make sure that the honeysuckle on our property was invasive, as opposed to the native variety out there. It was. How did Emily know? The inside of the stem of an invasive honeysuckle is hollow and brown.
Having passed identification with flying colors, it was now time for removal and disposal. Emily agreed that it was best to remove invasive plants from the ground in their entirety - roots and all - as long as the infestation covers a modest surface area. (Root removal of infestations that cover a large surface area can leave bare ground ripe for other invasives to take root. Such removal on steep slopes can lead to soil erosion.) Emily said that for mature plants, however, cutting and covering with black plastic or a double layer of burlap was a respectable, next-best method. When pulling, Emily noted, it is important to get the entire root system as these plants propagate from the roots. Complete covering of all above-ground parts of the plant is necessary for the same reason, she said. Other notes? Pat yourself on the back for punctuality! Early detection and removal is key to controlling invasives!
We ended up using both methods. While we were able to pull up all of our honeysuckle, most of our barberry, and our immature buckthorns by the root, the roots of one barberry bush and our mature buckthorn tree weren't budging. So we lopped or sawed them off as close to the ground as possible, and covered with a double layer of burlap, tied on with twine or staked down with sticks. Our intent is to pull our map out and monitor those areas each spring and fall to ensure that our removal was complete and our covers stay in place.
From left to right: a "Charlie Brown" white pine has been replanted where an invasive shrub honeysuckle was pulled out by the roots, and a mature buckthorn is cut down and covered to discourage re-sprouting.
Emily reassured us that bagging our invasives and bringing them to the dump was not necessary, as we had feared it would be, and was, in fact, a last-resort method. And, while it doesn't seem to be in any of the literature on safe disposal of invasives, she agreed that destroying these woody weeds in a bonfire - our plan - was probably fine. Emily did caution us against taking the invasives off-site - in Vermont it is actually illegal to do so unless you really know what you are doing - and noted that composting invasives can result in more infestations if not done according to certain best practices.
So - taking care not to spread berries around as we went - another one of Emily's tips - we loaded our invasives into a garden cart, wheeled them to the fire circle, and had ourselves a campfire. Our efforts resulted not only in potentially healthier sugar woods, but also a sugar woods that is easier to navigate - honeysuckle and barberry can get so thick they make the woods hard to traverse - and less prone to tick infestation. According to Emily, studies show that dense barberry infestations give cover to carriers of ticks and thus can result in higher tick populations. Not only that, but, in the long run, our sugar maples now have a better chance of reproducing now that they aren't competing with a thick carpet of invasives.
So, with a little more hope, and a little more connection to the land than we had before, we look forward to learning more soon and passing it right along to you in our fourth and final installment on caring for your sugar woods: protecting riparian buffers and other critter habitat.
Invasive honeysuckle, barberry and buckthorn, getting ready to go up in flames at the family fire circle.
Not to be confused with "sugar woods," a.k.a. the "sugar bush," or "sugar stand," "sugar wood" refers to the fuel you need to power your wood-fired evaporator.
It's 90 degrees in New England, so, naturally, it's time for us to put in supplies for next Spring's backyard maple sugar making operation. If we were good little Vermonters, of course, we would have done this task the very minute the snow melted. Clearly, we're still assimilating.
This is easy enough for us to do, we've got chainsaws, a log-splitter, and the bucked-up remnants of 50 or so giant white pine trees we had removed from our property several years ago to make room for the sun (and protect the house). We've heard from many customers that their sugar-wood comes from trees that fall on their property naturally. But what if you don't have all those trees? And what if you're a first-time sugar maker and don't know anything? Well, keeping in mind we're on year four of this journey ourselves, here's what we know.
First, on quantity and composition. For our annual 25-50 tree operation, we use between one-half and one cord of wood - almost exclusively soft wood. Any wood can be used to sugar, but most sugar makers agree that softwood - which burns fast and hot and then disappears from your wood box - rather than hardwood - which burns cooler, slower and sticks around in the form of coals - should make up the bulk of one's supply.
What about width and length? You want to split your wood down until it is nice and thin - say, the width of your upper-arm, a two-by-four, or a big baseball bat. And while length depends upon the size of your wood box (for the Sapling Evaporator, we recommend no longer than 24 inches), it is true that longer cuts of wood will help you even out the heat under your pan. Also, less cuts mean less work.
How about timing? Summer really is the time to split, stack, and cover your sugar wood supply, so that, come Spring, it is nice and dry. I wasn't kidding about using "snow out" as your cue, though. We heard from customers that were putting in their sugar wood as early as April this year! And, not to fear, plenty of us wait until the fall, "better late than never" being an appropriate adage for this circumstance.
But what if you don't have the wood? Get on the phone and call around to the saw mills in your area. Ask them if they have "slab" wood (slab wood is what's left over when a round tree is squared off to make boards) or scrap wood for sale, and if they deliver. Within 5 minutes of hopping on the phone, I was able to find two sawmills within 60 miles of my home that would sell me such wood. One for $25 per truckload and one for $10. Both "you pick," so to speak, but still, not bad!
Failing that, get creative! Local businesses often have stacks of wooden pallets year-round with which they would be happy to part. Pallets are dry, and come split for you. And, although you will need to hack them apart and cut the pieces to length, you can do so with simple tools like a crowbar and handsaw as long as you've got enough energy or help. (Just make sure you put those nails in the metal recycling when you're done!) It's been done. And by our customers, to boot.
That's really all there is to it! And with that, it's back to the wood pile for me!
On Teaspoon of Sugar, we write about maple sugaring, maple syrup, starting and running a small business, and living the sweet life here in beautiful, downtown Montpelier, Vermont.