Justamere Tree Farm Blog

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!