posted on
August 1, 2019
Can you believe summer is half over already?! It's time to think "back to school"...I don't even have kids in school any more, and I'm not ready for it!
A couple of our grand kids are here this week. We're getting ready to go on a short family vacation, so when they aren't out helping grandpa
with chores, visiting the pigs, or playing with the new puppy...they're helping me make lists, shop for groceries, and prep snacks. Fun times!!
You know how some people do "Christmas in July" events? How about maple syrup in October?! Actually, I'm told it IS possible to make syrup in the fall...any time the weather fluctuates between freezing and thawing, sap is drawn up into the tree and can be harvested. Apparently the yield (amount of sap/number of gallons of syrup) is not as good, and also the flavor is not quite as good, but we don't have experience with that. Obviously we aren't there yet weather-wise...it's still too warm. And no, we aren't tapping trees in the fall! But last spring, we saved bottling time during the busiest sugaring days by filling a 40-gallon barrel to use later. A few days ago we opened that barrel and bottled the syrup. So it felt a bit like sugaring season. And that maple aroma when you walk into the sugar house...I never get tired of that!! Grade B Maple Syrup This past spring we ended up with a bunch of end-of-the-season syrup that we felt was not up to our flavor standards (we have a reputation to protect!) so we weren't planning to sell it. However, we have since realized that we can make it available as "Grade B" syrup. A few years ago the USDA changed the grading system for maple syrup. The new system has four Grade A syrups: Grade A Golden: Delicate taste Grade A Amber: Rich taste Grade A Dark: Robust taste Grade A Very Dark: Strong taste This was done because many people were confused by "Grade A" and "Grade B", thinking that Grade A was a superior quality. In reality there is no difference in quality, only in texture and taste. So it's more a matter of personal preference. While the official grading system has changed, many people still refer to "Grade A" and "Grade B" syrup. Grade B syrup, typically produced later in the season (when sap has a lower sugar content and more microbial activity), has a darker color, bolder flavor, thicker viscosity, and increased minerals. It is often used in cooking and baking. Grade B syrup is hard to find as a retail product because much of it goes to bakeries and such. We now have it available while supplies last. You can order it here.
This happened last week...
This was my first attempt at Leg of Lamb...it was very tender and yummy!
