Justamere Tree Farm Blog

Sheep, Maple Cream Pie

                                     Our season for selling our products is in full swing. We returned from Marylands Sheep and Wool Festival at Howards County Fairgrounds on Monday. It was a beautiful week-end and the fair had a record turn out. We had the best show ever there, so we naturally were thrilled.

  I could not resist this picture of two kids walking their sheep through the craft area! They named their sheep Ferdinand and Gloria. You hear sheep throughout the day and night. We camped out on the fairgrounds so we can verify that!

At this show friends came by who knew us from past shows and left us with a recipe that they said surprisingly was delicious using our Maple Syrup. I have yet to try it but will post the recipe at the end of this blog for all of you.

            Today at the farm I heard a loon fly over. I was not able to spot the loon but what a beautiful sound. I heard a rumor that they are coming south more and more.

I have a yard full of blooming daffodils. A lot of the garden is already planted with peas, onions, potatoes and greens all up. The rest of the beds are waiting to be planted within the next week.

We have had lots of glorious sunshine. Enjoy the Spring!

BLACK PEPPERED MAPLE CREAM PIE

1-1/2 cups heavy cream
               1/3 cup all-purpose flour
            1-1/2 cups maple syrup
            2 Tablespoons butter
              1/4 tsp. salt
              1/4 tsp. freshly ground pepper   
             1- 9 inch unbaked pie shell

Preheat oven to 375 degrees. In a heavy sauce pan whisk together cream and flour until smooth. Add maple syrup, butter, salt and pepper. Cook, stirring over medium heat for 10 minutes or until thickened. Do not boil. Pour filling into pie shell and bake for 30 minutes or until bubbling. Cool on a rack, then refrigerate until thoroughly cooled before serving.

 

 

 

 

 

 

Berea College

                On our trip to Kentucky over the week end, we left home with the daffodils just starting to bloom and as we headed south we were welcomed with dogwoods and redbuds in full bloom. The colors were refreshing.

     Our destination was Berea College where we always wanted to visit. They offer Appalachian Crafts for students to partake in. This college was founded in 1855 in a town called Berea.. It is a Liberal Arts school that students also are required to do 10 hours of work each week along with their studies. At  Berea  College they give 1,500 full scholarships per year to kids who otherwise may not be able to continue their education.

    We met Launie who is in charge of the broom shop. His father was manager starting in 1940. It was very interesting to see all their equipment and tools that they use in broom making. Also we met some of the students working in the shop at that time.

 

     A lot of people wonder where our dyed broom corn comes from and the answer is Berea College.  They

dye it there for us, so we were able to see that process and we bought several different colors of broom corn to experiment with.
     Now back to work!

 

 

Last Boil, Companion Planting

            We have been looking to buy sassafras seedlings for several years and finally found some from a nursery in Tennessee.

We tried transplanting from the wild but it proved to be unsuccessful.  We planted 100 sassafras seedlings along our brook in and amongst skunk cabbage which was just sprouting up.  We hope they like each other!

We had our last boil on Wednesday April 16^th. It was a great season due to extended periods of cold nights and warm days. At this time all of our tanks and tubing have been cleaned and the next big project is to scrub the evaporator.

All of our maple products are always available at fairs, markets, and on line.

 

Last Boil, First Peepers

The peepers began their spring song on Wednesday, April 9^th, in our pond. We had our last boil on Thursday, April 10^th. We had two young visitors to our sugar house this past week. As you can see they were all smiles after having tasted some fresh syrup!

The entire sugaring season is weather related and this particular year was exceptionally good and we were able to produce almost 1,000 gallons. What a year, but it managed to come with its toll of challenging days and evenings. Now we have clean-up to deal with and we should be done with that within 2 weeks.

Our Christmas tree seedlings will be sent this week. We will be planting those in between clean-up. The brooms are on hold for a short bit, till we get caught up on everything else. This bundle of broom corn in the picture is waiting to be utilized in the broom making.

We have seen a lot of wildlife now that spring has come forth. In our pond we have a pair of Mallard ducks who are hopefully making a nest. We also see a barred owl close by and we have red tailed hawks flying about. Moose and bear have been spotted nearby. It was a long winter for the animals with all the snow cover .Speaking of snow cover, we still have a few piles of snow around. Once the snow left the garlic beds, it sprouted right up  and the daffodils were already green under the snow just waiting to show themselves.

Happy Spring!

Sassafras Handles, French Toast

We still have a lot of snow yet to melt, and more is coming our way tomorrow. I usually get my peas planted by the 1^st or 2^nd week of April, so the sun needs to shine soon!

I am busy processing sassafras handles which we went out into the woods to get. These handles that I am sanding in the picture will be used for traditional brooms which is the most popular broom. We sand the top part of the broom and also all the knots in the handle. By sanding the knots, it brings out the character of each broom handle. We then drill a hole in the top and tie a leather for the convenience of hanging. J.P. will go through the steps to make the broom next. We are still very busy processing orders from the rerun of Martha Stewart Show this month of March.

Also the sap is running well with no signs of it stopping. The nights have been freezing and the day time temps. have been in the 30’s - 40’s. Great sugaring weather.

We are making wonderful tasting syrup. There are many variables that influence the taste and quality of pure maple syrup: soil, climate, the health of the trees, and the care and artistry of the sugar maker. We are conscientious and give quality care to what we do to make the best syrup for our customers to purchase. When you purchase and receive your syrup, it should be refrigerated when opened, to retain flavor and prevent fermentation. Properly stored, Maple syrup will keep indefinitely.

If you are serving folks who are used to pancake syrup(especially children) consider serving folks maple syrup chilled. It is much thicker when it is cold, and this is the texture that many people expect from syrup. If you want to warm it so as not to cool down your pancakes, simply place the bottle in a container of hot water.

I am giving you a recipe for French Toast which will be delicious served with plenty of  Justameres syrup on top and you can add berries as well. ENJOY and HAPPY SPRING!

 French Toast (serves 2)

• 1 cup milk
• 2 eggs                                                                                 
• 1 tsp. vanilla extract                                              
• 4-6 thick slices of your favorite bread
• 1-2 Tblsp. butter
• strawberries, rasberries or blueberries
• maple syrup, warmed

Whisk together milk, eggs and vanilla extract in a bowl. Dip in slices of bread, turning and waiting a few seconds to let the bread absorb the egg/milk mixture. Heat butter in a sauté pan over medium heat and brown slices on each side until golden. Serve immediately with warmed maple syrup from Justamere Tree Farm and choice of berries.

 

 

 

Justamere Tree Farms Golden Maple syrup, Maple Fudge

The sugaring season has started with a bang. The sap ran for 4 days almost nonstop. We could hardly keep up and then the weather turned cold and the sap stopped flowing. Now we will try to catch up on things around the farm.

Also they aired our segment with Martha Stewart again on Friday March 7^th so in between sugaring we are processing orders.

Meanwhile, I could not wait to try some maple fudge with fresh syrup. J.P. and I needed a little kick, so off to the kitchen I went to try this fudge, which I want to share with all of you! It is so good with the delicious taste of maple syrup sweetness.

MAPLE FUDGE

2 cups maple syrup ( Justamere’s Grade A Syrup)

1 Tblsp. Light corn syrup

¾ cup nuts (only if you prefer)

1 Tblsp. butter

¾ cup cream

Combine maple syrup, corn syrup, cream, and place over low flame. Stir constantly until mixture starts to boil. Continue cooking without stirring until small amounts of syrup form a soft ball in cold water, or reach 236 degrees F. Remove from heat. Add butter. Do not stir and cool until lukewarm. Then beat until mixture thickens and loses its glossiness. Add nuts and pour into greased pan.

I added a bittersweet chocolate ( melted in a double boiler) on the top of the fudge which I thought added a great touch . Yum!

P.S. I am not a fan of corn syrup, but it sure works in this recipe. Oh well, we can’t always be a perfectionist.

SUGARING AT JUSTAMERE TREE FARM

Yesterday, March 5^th, was our first boil of the 2008 season.

The sap ran into the night on Tuesday and it ran all day Wednesday as it rained. We still have close to 3 feet of snow in the woods. It makes checking the lines for leaks very challenging. We made Light Amber Syrup yesterday which will be great to make into maple cream and maple candies. We will boil more today, as the sap keeps running with freezing nights and above freezing daytime temperatures.

Enjoy the picture of the sugarhouse  with steam flowing from the evaporator into the wind. Also, here I am putting wood in the evaporator. It is important to keep the sap at a rapid boil to eliminate water and make the best syrup available to our customers.   

2008 Maple Season is Near, Sugar on Snow

Sugar on snow parties have been a traditional spring-time favorite in Massachusetts for 
over 200 years. Sugar on snow is made by pouring heated pure  maple syrup onto packed snow or crushed ice to form taffy-like candy and its traditionally served  with doughnuts, sour pickles, and coffee. The pickles and coffee serve to counter the intense sweetness of the candy.

To make your own Sugar on Snow: Heat the syrup without stirring to 233 degrees. Pour or drizzle (again without stirring) the syrup immediately over the packed snow or crushed ice to form a thin coating. The taffy is soft, so the easiest way to eat it is to wind it up with a fork and ENJOY!

We are busy getting ready for sugaring. We keep getting more snow but we know the season will soon be upon us. Great WINTER in the Northeast to try sugar on snow!

Personal Testimonials for Justamere Tree Farm Products

    Thank you so much! My broom arrived today [which I think was phenomenally fast] and it’s much better than I expected it to be!! The broom is a real work of art and the smell is fabulous. It really is a treasure that I will surely enjoy for a very long time. Again my thanks!
J. MacDonald, CA.

  Just to let you know the brooms arrived just before the storm in good condition. They are great, I really appreciate all the steps and work that go into each one. Thanks for keeping a lost art alive.
B. Butler, MI.

    Saw your presentation on Martha Stewart’s TV show last week and got your web site address. I have enjoyed reading about your brooms and the maple syrup (and the folklore).
J. Tharp, MS.

    I ran out of syrup before I saw you again, I had to buy it at the store and I wasn’t nearly as good.
P. Dalton, NY.

 

    My broom arrived this afternoon, and it is just beautiful. I will enjoy using it not only for its excellent performance, but also because I feel as I if I am holding a piece of nature and art in my hands, all at the same time. Thank you so much for your talent.
G. Witzig, VA.

    We think of you every time we pour it.
G. Ransom, MA.

  Your brooms look beautiful. SO beautiful I couldn’t decide which to have and finally ordered one of each.
R. Schultz, IL.

 

    The broom is just great! My wife really likes it. Thanks so much.
J. Luetgert, IL.

    You just can’t buy a good broom these days.
R.  Perkins, MA.

    I just received my order and am so impressed with the workmanship. I decided to needed your broom after watching you on Martha Stewart and saw the beautiful work you do. I couldn’t be more pleased!!
T.  Collins, TX.

    J.P. love the shaker broom, works good and looks great hanging in the kitchen.
M. Wojcik, CA.

 

Received order the other day and brooms are fabulous. Thanks a lot.
S. Palton, CT.

 

Gathering Sassafras Saplings

                           J.P. Welch and Caleb Mitchell went out on a sassafras hunt in Connecticut this past Monday and Tuesday.

As you can see by the pictures, they gathered many saplings. They were put into the loft of our barn where they will dry out and be put to use as the handles for our trademark brooms. Sassafras is a desired wood for broom handles because it's a light wood and the bark stays intact.

The bark of the sassafras trunk is thick and red-brown. All parts of the sapling are very  fragrant. They are unusual in having three distinct leaf patterns on one plant. Till next time......