Maybe you’ve heard this before: in order for the sap to flow in a maple tree and harvest it for making syrup, temperatures need to be above freezing during the day and below freezing at night. Well, we’ve been tapping maples to make syrup for several years, and I must say: assuming sap is flowing simply because it is 33°F (1°C) or above is incorrect. There are other factors at play.
Continue reading “Climate Criteria for Collecting Maple Sap”
There is still time to throw together a thoughtful and unique gift for the folks on your list who want to get back to basics and be more self-sufficient. We threw together 3 lists of items you could easily assemble into a gift basket that will be talked about for the whole year. We have actually used all of these items for years to make our own maple syrup and raise chickens. These are legit. Continue reading “Last minute gifts for self-sufficient folks”
For those of you following us, you know that we have published 3 books in 2018, with the goal of making it easier for others to live independently and more fully explore the food they eat. For Thanksgiving and Black Friday this year, the eBook versions are all available for FREE on Amazon. Click the books below to grab yours. Continue reading “Download all 3 of our books for FREE (limited time!)”
We worked very hard on Local Sugar, but we don’t want to prevent anyone from experiencing it. So here, for free, is Chapter 1 of the book. The seed of this was originally a rough post on this blog several years ago, but we’ve updated and improved it big time for publishing. It’s a quick, clear cut read that won’t waste your time. Enjoy! Continue reading “Chapter 1: Why Use Maple Syrup instead of Cane Sugar”
Just a quick note for a big announcement…. we have published a brand new cookbook with a star ingredient: you guessed it, maple syrup! Continue reading “Big Announcement, our new Maple Syrup Cookbook is out!”
I’m having trouble putting it into words. I just made this a few minutes ago and had just a few bites. I have to share immediately. Eating maple syrup candied bacon is a life-changing experience.
I eat raw carrots as a snack almost every day. I rarely crave them, but I always make myself take that first bite, knowing that it is worth it. The aroma of a good, local carrot still impresses me. It is complex and flowery yet earthy. Since I eat so many raw carrots I kind of forget how good they can be cooked. When a carrot is cooked, it goes from something that feels very much like a health food and becomes almost a dessert. These Cast Iron Maple Glazed Carrots are so tasty you might even feel guilty eating them. But with a simple and clean recipe like this one, you have nothing to fear.
Now you can use pancakes to get you some lovin.
Continue reading “How to Make a Love Potion, our Strawberry Maple Syrup Recipe”
Honey is dominating the salad game. What’s up with that! Maple syrup doesn’t just go on your pancakes anymore! Here are 3 tree-mendous salad dressings to pick from for the next time you want to make your greens do a little happy dance.
Continue reading “3 Unique Salad Dressing recipes made with MAPLE SYRUP”
We may be in the middle of winter, but it’s time to start thinking about spring. First on the docket: maple syrup prep. Do you have maple trees and live in an area that has freezing winters? You can probably make maple syrup yourself! And while we have a lot of content on this blog about maple syrup production and how you can use the stuff, the information has been somewhat sporadic and incomplete–until now! We’ve gone deeper, filled in the gaps, and developed a complete guide for harvesting and making your own maple syrup, from start to finish.
Ferrin Brook Farm 