How did the season wrap up? We did ok.
Interesting this year as all our lines were on vacuum with the exception of one line of 10 taps, which were gravity fed to a barrel. The gravity line didn’t produce enough sap for 1 litre of syrup. The vacuum lines at least kept us average. So we have been able to fulfill all of our orders.
We are now 5 weeks post fire and wrapping the season up. Syrup has all been bottled, and deliveries are still going out with most people having picked up their orders already, and a few to be shipped out today. Thank you everyone for your orders!
We ran a fundraiser last week to help us rebuild the sugar house and had some amazing participation. As we finish cleaning up the equipment for the year, we will also be cleaning out the sugar house in preparation for the rebuild.
The project will commence with putting plywood over the evaporator to protect it, replacing any and all melted electrical wire so that we may re-establish electrical to the building. Then removing all charred and compromised wood and steel. Replacing them with new materials. Rebuilding the cupola and facing with steel sheeting. A spark arrestor will be added to the chimney.
There are a few improvements to the operation that we are intending to complete this summer, along with an expansion of the vacuum lines, and a transfer pump in the pump house to move sap up to the sugar house automatically.
I will post here as we complete some of the projects and add video updates to the YouTube channel as well.
Michael & Jennifer
We are not reinventing the wheel in this post. In fact, we are sharing an amazing recipe by American Chef Andrew Gruel.
To put our twist on it, we are upgrading the Maple Syrup to "Michael's Smoke Infused Maple Syrup".
Bacon Wrapped Scallops with Maple Butter
6 clices of bacon (center cut) par-cooked in an oven for 10 minutes at 350F
6 dry jumbo sea scallops
avocado oil, salt, fresh cracked pepper (save until end)
For the glaze:
1/2 cup Pure Maple Syrup
1/2 cup chicken stock or broth
4 tablespoons butter
1 lemon juiced and zested
For complete instructions
Visit: Andrew Gruel
Turkey Bacon Wrapped Water Chestnuts with Maple Syrup
1 package turkey bacon
2 cans water chestnuts
Michael's Smoke Infused Maple Syrup
Wrap bacon slices (whole or half as needed) around each water chestnut. Hold in place with a toothpick.
Place in baking dish and Bake @ 350F for 25-30 minutes until bacon is cooked.
Remove from over, brush with Maple Syrup. Return to the oven for another 10min or until maple bubbles and becomes sticky! Remove from oven and Enjoy.
But be careful - they're hot!
photo credit: Karen Rankin Eating Well
Looking for a new twist on an old favorite this summer?
Check out this fabulous salad that works great as a side dish or as a luncheon meal.
Roasted Beet Salad with a Twist!
Roasted garden beets, sliced
Arugula or Spinach
Layer with Local goat cheese
Topped with broccoli sprouts
Drizzle with Michael's Smoke Infused Maple Vinaigrette
Smoke Infused Maple Vinaigrette
2 tbsp. Michael's Smoke Infused Maple Syrup
2 tbsp. Balsamic vinegar
1 tsp. Dijon mustard
4 tbsp. extra-virgin olive oil
salt and pepper to taste
Add to mason jar. Shake well. Pour over salad and Enjoy!