Q & A
KEEPING THE HOLIDAYS SWEET Crown Maple syrup comes in avariety of flavors.
FAST FACTS
ABOUT MAPLE CROWN SYRUP
• Trees are tapped in early January so they are ready for the early mid- January or February thaws. Given the historical weather patterns in the Dutchess / Westchester County area, March is expected to be the most productive month.
• Maple sap is harvested during the spring when temperatures are above freezing— ideally, sunny 40-45 degree days with freezing nights. This freeze-thaw cycle is what creates the natural pump effect of“ pushing” the sap out of the tree.
• On average, maple syrup is produced 35-40 days per year. Typically, the sap season ends early to mid-Aprilwhen the mapletrees bud and the sap takes on abitter taste.
To learn more about the maple syrup process, planaday trip to Crown Maple to take a tour of its facilities and enjoy a sample tasting. Visit crownmaple. com for more information. be placed in a 15-inch diameter tree, and three spouts in a 22-inch tree. It is important to not over-tap a tree, which can lead to excessive damage and ultimately kill it. If a tree is tapped correctly, it will live along and healthy life providing maple sap for generations.
In 2016, you wrote The Crown Maple Guide to Maple Syrup: How to Tap and Cook with Nature’ s Original Sweetener. Itcontains awide range of recipes inspired by you and your wife Lydia’ s home kitchen. Which one is your favorite? Why? I have too many favorites to pick one. Generally, anything that calls for a sweetener can be made more special with maple. Desserts, drinks, coffee, teas. But also, maple can make foods and drinks special that don’ t generally call for a sweetener. Children love vegetables with a slight maple coating.
What would readers be interested to learn about maple syrup that they might not know? Certainly, if we were judging on flavor alone, maple syrup would have no equal. But there’ s another strength that maple has among sugars: an unparalleled amount of naturally present nutrients and antioxidants. Additionally, maple syrup is a low glycemic food, naturally glutenfree, non-GMO, and vegan( since it comes from a plant). Consumers are also likely to be amazed that Crown Maple syrup is much more than one flavor. Beyond the pure maple grades, Crown Maple presents a unique and distinctive portfolio of maple product including Bourbon Barrel Aged( the fastest growing maple product in the country), Madagascar Vanilla Infused, Cinnamon Infused and Applewood Smoked. ■
COURTESY OF CROWN MAPLE
56 HOLIDAY 2017 MONTCLAIR MAGAZINE