This happened last week...

written by

Sandra Ressler

posted on

January 20, 2020

You know those days when it seems like everything that can go wrong, does? Well, that was our WEEK!

For starters, we were short a farm hand, so Ken had extra chores to do.

Our well pump went out. Ken thought he fixed it, but the pump disagreed.

One of the workers in another business we own had an accident. It was relatively minor, but it meant the truck was down for a few days for repairs.

We were supposed to take pigs to the butcher, but since we were short on help, Ken was unable to get them loaded by himself (he tried!)

I could go on, but you get the picture! Anyway, nobody got hurt, the well pump was an easy fix, pigs will go to the butcher another day, and we have new help on the farm. AND it's a new week! And we still love what we do and consider ourselves blessed!

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Maple Syrup in October?!

Maple Syrup in October?!

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.

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Elm Run Farms

  • 16808 Burkhart Road
    Orrville OH 44667
  • 330-317-7283