Posts Tagged ‘maple syrup’

Saturday, March 26, 2022

Youth hockey team, the Inlet Mighty Loons, capped memorable first season

Spring has sprung on this first day of spring (Sunday, March 20) and my daffodils would have bloomed yesterday if the sun stayed out, however it started snowing which shut them down. The crocus usually come out first, but they have only popped out of the ground and the daffodils have flower buds ready to pop. Coming home from Utica on Friday (March 18) with temperatures in the fifties (and even sixty) I kept mentioning there are more Robins along the shoulder of the road. My wife, Karen, said, “I hear you, yes, there are lots of Robins.”

My neighbor Eric Sutherland’s sugarhouse [Maple Moss Sugarworks] has been cooking 24/7 this last week with lots of guests visiting his operation. He is into it big time and I’m learning more every day about his operation. With each day freezing at night and thawing during the day this next week he should be making maple syrup every day. He loves to show people his operation and he will be glad to sell you some of his products.

» Continue Reading.


Monday, March 21, 2022

Maple Syrup Production Combines Principles of Silviculture, Forest Management, Sustainable Agriculture, and Agroforestry 

In a few words, sustainability is the practice of using resources responsibly. It focuses on meeting the needs of the present without compromising the ability of future generations to meet their needs.

The concept of sustainability can be traced back to the forest management philosophies of Hans Carl von Carlowitz (1645–1714), in his work Sylvicultura Oeconomica (Instructions for Wild Tree Cultivation), in which he established a set of concepts for sustainable management of forest resources. His belief that timber removed from a forest stand should never exceed that which can be regrown through planned reforestation continues to be a guiding principle of forestry today.

Sustainability, as a policy concept, is most-often thought of as the ability to continue use over a long period of time, or as long-term goals and / or the strategies that may be applied to achieve those goals.

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Thursday, March 10, 2022

Uihlein Maple Research Forest named Bird-Friendly Maple Syrup Producer

Uihlein sugar house

Just in time for sugaring season, Cornell University’s Uihlein Maple Research Forest is being recognized for managing its 350-acre sugarbush in ways that help declining forest birds.

Cornell University’s Uihlein Maple Research Forest in Lake Placid, a 7,000-tap research forest and commercial maple operation, has become an official Bird-Friendly Maple producer. Through the Bird-Friendly Maple project (a collaborative effort between Audubon, Cornell and the New York State Maple Producers Association), they will manage their 350-acre sugarbush—the forest area where maple syrup is produced—in ways that provide more resilient bird habitat. » Continue Reading.


Wednesday, March 9, 2022

Northern New York Agricultural Development Program report offers first look at alternative maple tubing

The latest results of maple research from the Northern New York Agricultural Development Program (NNYADP) may suggest a possible advantage of using quarter-inch tubing for sap collection vs. the current maple industry standard. The research is detailed in the “Alternative Maple Tubing That Prevents Clogging and Increases Sap Production” report posted under the Research: Maple tab at https://www.nnyagdev.org.

Maple research commissioned by the farmer-driven NNYADP has prompted the growth of the northern New York maple industry from $3.25 million in 2008, according to a Cornell University survey, to more than $12 million in 2019, with potential to reach a $15 million annual valuation.

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Friday, March 4, 2022

Sweet News – Maple Weekend is Back 

I have good news for readers who’ve never visited a working sugarhouse or seen maple syrup being made, but are curious about the process and would like to know more. Maple Weekend is coming. During the weekends of March 19 and 20 and March 26 and 27, from 10 a.m. until 4 p.m., member producers of the Northeastern New York Chapter of the New York State Maple Producers Association (NYSMPA) are joining maple tree-farming families across New York State in opening their sugarhouses to the public.

It’s a great opportunity for your family to visit one or more of the region’s family-run maple sugaring operations to see first-hand, from tree to table, how delicious, local maple syrup and other maple confections are made and to sample and take home some of the best tasting, pure, natural maple products in the world. Weather permitting, you’ll be able to watch the sap to syrup process unfold right before your eyes.

Maple Weekend is agri-tourism at its finest; an annual event organized by NYSMPA, funded by both NYSMPA members and the NY State Department of Agriculture and Markets, and supported and championed by Cornell Cooperative Extension and the Cornell Maple Program. The Maple Weekend initiative began in the mid-1990s, when NYSMPA producer-members across the state, in the first coordinated effort of this type, opened their doors for an event they called Maple Sunday. The objective for this year’s Maple Weekend event is the same as it was then; to provide an opportunity for interested persons to see for themselves, personally, how maple trees are tapped and how sap is collected and boiled into pure, delicious maple syrup.

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Tuesday, March 9, 2021

Maple Sap Runs on Gas

Some foods give you gas, but March is the time of year when gas gives you a delicious food. Maple syrup, which is nutritious enough to be listed by the US Department of Agriculture as a food, is carbon dioxide-powered. If it wasn’t for a bunch of little gas bubbles in the wood or xylem tissue, maple sap would not flow. Who knew that trees were carbonated?

A mere two decades ago, biologists and arborists were at a loss to explain what causes maple sap to run. They’d typically mumble something about vacuum and straws before changing the subject. Everyone was aware that below-freezing nights followed by warm days led to sap flow. But it wasn’t until recent years that the mechanism behind sap flow was better – although still not perfectly – understood.

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Sunday, March 7, 2021

Harvest of the Month: Maple

Adirondack March Maple Syrup EventsWhat is Maple Syrup?

Maple syrup is the sap from maple trees that has been collected, heated, and concentrated down to a sweet liquid. This is different than what is sold at the grocery store as “pancake syrup,” which is primarily corn syrup. 

Sugar Maple Trees begin to produce sugary water called sap when the temperatures reach above 40 degrees F during the day and below 32 degrees F at night. The freezing and thawing temperature fluctuations push sap through the tree so that it has the nutrients needed to grow. You can read a more comprehensive explanation of this process here. 

» Continue Reading.


Tuesday, February 23, 2021

Maple workshops planned at Paul Smiths

march maple tappingPaul Smith’s College presents “School of  Maple” —  Free hands-on workshops for aspiring  and expanding maple producers. 

The schedule is:

March 6: Introduction to Sugaring 

March 13: Advance Sap & Syrup Processing 

March 20: Marketing & Expanding Your  Maple Business  

Preregistration is required by emailing jbrandis@paulsmiths.edu 

All workshops run 9am to 4pm at Paul Smith’s College Sugar Bush, White Pine Road, Paul Smiths, NY 12970

Photo provided by Northern New York Agricultural Development Program/Almanack archive



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