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Our Pure Organic Maple Syrup is 100% natural and does NOT contain additives, artificial flavors, or preservatives of any kind.
Nutritional Information
Everyone knows maple syrup contains sugar but did you know it also has many other health benefits?
- Manganese (helps your body produce energy)
- Zinc (boosts immune system)
- Calcium (strengthens bones and teeth)
- Riboflavin (boosts metabolism )
- Magnesium (aids in a healthy heart)
- Potassium (helps stabilize blood pressure)
- Antioxidants (helps fight cancer and other diseases)
- Abscisic acid (ABA) (stimulate insulin release by the pancreas)
Uses
It's well known that maple syrup is great on pancakes, French toast, and waffles. But it can also be used in many other applications.
- Use it as an alternative sweetener
- Hot cereal
- Granola
- Fruits and vegetables such as grapefruit, squash, sweet potatoes, etc.
- Try it on the grill
- Marinades
- Rubs
- BBQ sauce
- Desserts
- Ice cream and milk shakes (our personal favorite)
- Cocktails
- Makes a great Old Fashioned!
- Use your imagination!
HISTORY OF MAPLE SYRUP:
Maple syrup is a sweet and thick syrup that is made from xylem sap of sugar maple, red maple, or black maple trees. Before the winter the trees store starch in the trunks and roots then, when spring comes, the starch is converted into sugar.
Maple trees are tapped by drilling holes into their trunks and a tap (spile) inserted to drain the sap into a container or food grade hose called lines. Then the sap is processed by being heated to evaporate most of the water, which leaves the concentrated syrup.
Maple syrup was first collected and used by the indigenous people of North America. Such things were adopted by European settlers, who slowly refined production methods. Syrup processing was further refined in the 1970s due to technology improvements. The Canadian province of Quebec is the largest producer and is responsible for about 75% of the world's output. Vermont is the largest producer in the United States, who generates about 5% of the global supply.
Some of the different spiles (taps) that have been used throughout history.
GRADE DESCRIPTIONS:
Maple syrup is graded according to Canada, United States, or Vermont scales which are based on it's density and translucency.
- Grade A Light Amber (Fancy):
This is considered the finest and fanciest syrup, made at the beginning of the year. Light is the syrup with the least maple taste, it is very light and delicate and fantastic for ice cream, pancakes and to use as a sweetener where you do not desire a ton of maple flavor.
- Grade A Medium Amber:
The most versatile of the grades. Medium has a good maple flavor, yet it is not overpowering. This can be used for almost anything, from pancakes to cocktails to cooking.
- Grade A Dark Amber:
If you love the taste of maple this is the one for you, a dark deep maple flavor. In this grade you can really taste all of the subtle undertones in our maple syrup. Our dark syrup seems to be a favorite amounts our customers, and here at the farm! Can be used for pancakes and also baking and cooking, this is what Casey mainly cooks with.
- Grade A Extra Dark Amber:
Formally referred to as Grade B, Extra Dark is the perfect syrup to make your maple cookies, bread and really replace any sugar with to get that warm maple taste in your baking and cooking.
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