Just like the blooming of cherry blossoms, the maple syrup season is over in a heartbeat, but the sweet products of this wonderous time linger long after the sap has stopped flowing. The Georgian Bay region has a centuries old heritage of maple syrup production and this past month saw buckets and tubes hanging from sugar bush maples and steam rising from sugar shacks, throughout our area. This truly is a magical time of year and a sign of warmer days to come. It gives us yet another opportunity to support local producers and to celebrate the hardworking crafts people who create this natural delight. What really struck us was the welcoming aromas of wood fires, the sweet smell of boiling sap and the warm welcomes we received from sugarbush owners while they were busy making syrup. Once again, all of the sugar shacks complied with Covid-19 protocols, and made purchasing maple syrup and related products easy, with online shopping options and curb-side service. McCutcheon’s Maple Syrup Coldwater, Ontario www.mccmaple.com Wow! This amazing family-run maple syrup farm and apiary has been in operation since 1972, having been awarded numerous first place ribbons at Toronto’s Royal Winter Fair. They have been twice awarded the World Championship trophy for their Canada #1 Medium maple syrup. Production was in full swing as we pulled up their lane with steam pouring from the chimney of their sugar shack. We were able to view full production with explanations provided both by Ken McCutcheon and his daughter Carley, who helped us purchase syrup, maple candy and honey produced from their apiary, located across the road. She also invited us to take a self-guided tour through their sugar bush which allowed us to have a close up view of the taps and lines that produced 5,000 litres of sap that day. At a 40 : 1, sap to maple syrup ratio, we really appreciate the hard work that goes into making this amazing product even more. You may purchase their maple products online for shipment to your door, contactless pick-up or from local farmer’s markets including Evergreen Brickworks Saturday Farmer’s Market in Toronto. Maple Grove Syrup & Sleigh Rides Severn, Ontario www.maplegrovesyrup.ca The Beers Family sugar bush and maple sugar operation proudly welcomes visitors to enjoy a booked tour through their 50-acre, 900 tap sugarbush, provided by Amy Beers (following Covid-19 protocols). We met with Brent Beers, while he was hard at work creating their amazing Grade A Amber syrup, using his traditional wood fire evaporator. Maple Grove’s syrup and maple sugar candy may be purchased directly from their farm or at Orillia’s Mariposa’s Market, Goldsmith’s Orchard Market in Thornbury or Barrie Hill Farms in Springwater. Rosaire Pauze Located on Cedar Point Road, Tiny, Ontario. While venturing along Cedar Point Road, a sign proclaiming Maple Syrup and the sight of steam, rising from a sugar shack, beckoned us to ask about buying some maple syrup. We were met by Rosaire Pauze, who, along with his wife, was in the midst of creating their dark and richly sweet syrup. He kindly invited us to look inside while the sap was being evaporated, as well as giving us the opportunity to sample some of his delicious syrup. We purchased a 1 litre glass jug of maple syrup to enjoy in many recipes. Windlee Farms Tiny, Ontario www.windleefarms.ca This picturesque family-owned farm has been producing small batch “craft” syrup since 1992. The 150-acre farm has been awarded first place at the Royal Agricultural Winter Fair as well as best “in” show, at the Ontario Maple Syrup Producers Association competition for their delicious, Grade A Amber syrup. The secret of their success is collection of their sap within twenty-four hours, use of wood fired evaporators and their respect for the “terroir” that produces their syrup. Windlee Farms syrup and gift baskets may be purchased by contacting or visiting the farm as well as local shops such as Farm2Door, Georgian Bakery, Grounded Coffee Company and Rawson’s Meat & Deli. The Tiny Sap Shack Tiny, Ontario www.thetinysapshack.com While driving our local concession roads in search of maple syrup, we chanced upon this highly regarded maple syrup producer. With some 480 taps, the Tiny Sap Shack produces a high-quality, Grade A Amber syrup made using the most modern equipment. This welcoming family also offer a Sap Shack cedar box gift set which includes, in addition to syrup, a maple sugar scented candle, maple candy and lovely hand-crafted cedar coasters. The purchases we made from the Maurice family were much appreciated and enjoyed by family and friends. Williams Farm Wyebridge, Ontario www.williamsfarm.ca Owned by John and Susan Williams, this 55-acre maple bush produce enough maple syrup to allow one to purchase their maple syrup year-round. In addition to their Grade A Amber maple syrup, they also offer maple butter, maple sugar candy and stirred maple sugar which is great to use in baking. In addition to local farmer’s markets, William’s products can be ordered online for pick-up, shipping or local delivery or found at local shops such as Creemore 100 Mile Store, Nicholyn Farms, Farm2Door and Holly’s Sweets & Eats. CBC Country Maple Syrup 889 Cedar Point Road, Tiny, Ontario. 705-527-3889 This busy maple grove and sugar shack boasts some 800 taps who’s inviting staff allowed us to view their beautiful log cabin sugar shack which houses a modern sap evaporator and purchase a few bottles. With sap running well when we visited, they had been going non-stop to produce their rich syrup. Hewitt’s Farm Market & Bakery Coldwater, Ontario. www.hewittsfarmmarket.com We are most familiar with, and have purchased from, Hewitt’s Fruit and Vegetable roadside stands dotting our area in the past. In addition to their many fresh produce, Hewitt’s also has a sugar bush which produces high quality maple syrup which can be purchased at their flagship store, located beside their sugar bush. Backwoods Maple Syrup Coldwater, Ontario, backwoods.syrup @gmail.com 705-790-6509 This is another highly recommended maple syrup producer boasting over 2000 taps. Their Grade A Pure Maple Syrup is also used in the making of delicious Copperpot Nuts Inc., Maple Roasted products and can also be purchased at Copperpot Nuts Inc. in Coldwater or online. Everything Maple and More 1957 Gervais Road, Waubaushene, Ontario. www.everythingmaple.ca A visit to this welcoming store is a must for those looking for products with maple syrup as their inspiration. Anyone who has the opportunity to talk to Tracy and Rick will immediately notice their enthusiasm and passion for their over 250 maple creations. Their products are appreciated both in Canada and internationally. We purchased Maple Hickory BBQ Sauce, Hot Maple Mustard and are really looking forward to trying their Maple Horseradish sauce. Everything Maple and More also offered a broad range of freshly baked maple baked goods and jams and jellies, all made with locally sourced maple syrup. Their products may be purchased through their online Shopify store and at a variety of local stores listed on their website including their onsite location. Maple Orchards Farms located just outside of Bracebridge, Ontario. www.mapleorchardfarms.com Maple Orchards Farms is a third-generation maple syrup producer who offer a large assortment of maple products and gift baskets, as well as a selection of maple recipes to be found on their website. One can purchase either directly from their shop or order online for delivery within Canada. Maple Bluff Farm located just northeast of Huntsville, Ontario. www.maplebluff.ca Maple Bluff Farm, is a 32 hundred tap sugar bush who sell pure Muskoka maple syrup and products such as maple jelly, maple mustard, bbq sauce, spice blends and sweet maple treats. Shaw’s Sugar Bus Oro-Medonte, Line 14 South www.shawscatering.com This centuries old sugar bush has been tapping their 4,000-tree forest since 1904. They average 160,000 litres of sap per season. Syrup is available year-round at www.freskiws.ca, www.countryproduce.ca as well as from www.shawscatering.com. Our enjoyment of maple syrup and celebration of the season inspired us to recreate two well-loved family recipes to share with you. We have many wonderful memories of visiting a local sugar shack or going to our grandmother’s house every spring to enjoy Maple Taffy on the snow…La Tire sur la Neige. It is very easy to do and a fun backyard activity. The “recipe” is very flexible. La tire What you need: Local maple syrup (4 cups or more depending on how many people will be enjoying this treat) A large, rectangular shaped container filled with fresh, clean snow. If you live in an area where this is impossible, fill a pan with water and freeze it. A candy thermometer Wooden popsicle sticks Method: 1. Pour maple syrup into a saucepan and cook over medium heat, stirring occasionally. This will take about 10 minutes. When the maple syrup reaches a temperature of 115 degrees C (239 degrees F) to 115.5 degrees C (240 degrees F), remove from heat. Be very careful as syrup will be very hot. 2. Using a metal ladle, pour the maple syrup in thin lines over the snow. Wait a few seconds as the syrup hardens a little and then using the wooden sticks, roll the maple syrup around the sticks (into a little lollipop) and enjoy! Grandmère’s Maple Donuts We were always excited and looked forward to doughnut making day. We enjoyed rolling the dough, cutting out the rings and decorating the doughnuts. Because it involved hot oil, cooking the doughnuts was a job for the adults. It is best to enjoy these delicious treats when they are warm or on the same day that they were made. Attention It is very important to never leave a pot of oil unattended. The cooking should only be done by adults and with caution. Special Equipment A deep and straight sided stainless steel saute pan A slotted spoon or steel spider strainer Wooden skewers (optional) Doughnut cutter ( I used the 6 ½ cm cutter with a 3cm hole) or medium and small circle cookie cutter Ingredients 3 ½ cups sifted all-purpose flour 4 ½ teaspoons baking powder 1 teaspoon salt ½ teaspoon nutmeg ½ teaspoon cinnamon 3 tablespoons vegetable shortening ½ cup white sugar ¼ cup maple sugar 2 eggs 1 cup milk Flour for rolling Canola oil ( approximately 1- 1 ½ litres, depending on the pan that you use) Glaze I cup confectioners sugar ⅓ cup maple syrup 3 tablespoons maple sugar (optional) Water Toppings (optional) Coarsely ground walnuts or your favourite nuts Maple sugar Ground maple sponge toffee Instructions 1. Sift the first 5 dry ingredients together into a small bowl. 2. In a large bowl, whisk the shortening until it is light and fluffy. Add the two types of sugar to the shortening and whisk until well combined. 3. Whisk the two eggs and add to the sugar mixture. 4. Whisk the milk into the wet ingredients. 5. Gradually add the flour to the wet ingredients in four additions. Mix carefully with a wooden spoon or silicone scraper. Note: Toward the end it will become more difficult to incorporate the flour. Turn it onto a floured surface and use your hands to combine the last addition of flour. 6. Knead the dough until it is smooth. 7. Cut the dough in two, make two flat disks and cover with plastic wrap. 8. Chill the dough for one hour. 9. Roll out the dough on a lightly floured surface to a thickness of 1 cm 10. Use either a doughnut cutter or a large and a small circle cutter to cut out the doughnut shapes. 11. Place the cutouts on a parchment lined baking sheet. 12. Heat around 2 cm of oil in a straight sided saute pan. 13. Test the oil by placing one of the doughnut holes in the pan. If it sizzles and floats to the surface, the oil is ready. 14. Turn the heat to medium. 15. With a slotted spoon carefully place 4 doughnuts in the oil. When they start to brown flip them. I like to use a wooden skewer but your slotted spoon will work too. Remember never to leave the pan unattended. 16. If the doughnuts brown too fast, turn the heat down. They cook very quickly so always watch them carefully. 17. Remove the doughnuts from the oil and place them on a paper towel lined baking sheet. 18. At this point you may carefully roll the warm doughnuts in maple sugar or place them on a rack to cool. Instructions for the Maple Glaze 1. Sift the confectioners sugar. 2. Add the maple sugar and the maple syrup. I like the maple sugar to have some texture so I do not sift it. 3. Add water by the teaspoonful until you achieve the desired consistency. 4. Optional- Dip the donuts in different toppings. Grandmère’s Maple Caramel Corn
3 tablespoons Cedar Point Sunflower oil, olive or vegetable oil ½ cup (65 grams) B & L Organic popping corn or Uncle Bob’s Gourmet Popping Corn ½ cup (115 grams) unsalted butter, cubed ½ cup brown sugar 1 ½ cup local maple syrup 1 teaspoon salt ½ teaspoon baking soda 1 teaspoon vanilla extract Optional: ½ teaspoon cinnamon 1 ½ cups of roasted nuts lightly chopped (We used Copperpot Nuts- Maple Roasted Cashews, Maple Roasted Pecans, Maple Roasted Almonds; You could use plain roasted cashews, pecans or almonds) Other options: 1 ½ cups toasted pumpkin seeds or 1 cup dried blueberries or 1 cup dried cranberries or a mixture of nuts and fruit! You can also pipe melted white chocolate on the popcorn as well. 1. Pre-heat oven to 300 degrees F. Pour ½ the vegetable oil into a large stock pot or dutch oven with a lid and add ½ of the popcorn kernels. Heat oil on medium, shake regularly and when no longer popping, remove from heat. Pour the popped corn into a large bowl and pop the remaining kernels. This could also be done in an electric popcorn maker (following manufacturer’s instructions). 2. In a saucepan, melt butter and add brown sugar and maple sugar. Bring to a boil and stir a few times to incorporate all ingredients. Be very careful as the sugar mixture becomes very hot. Continue to boil for about 5 minutes. 3. Remove from the stove, and using a silicon spatula to prevent sticking, stir in salt, baking soda and vanilla extract. 4. Carefully pour half of the mixture over the popcorn and using a spatula, mix in popcorn so that it becomes coated in caramel sauce. Add nuts or dried fruit and then mix in the rest of the sauce until all popcorn is coated. 5. Spread coated popcorn on a few parchment lined baking sheets and bake for 20 minutes, depending on how crispy or chewy you prefer, stirring occasionally so that the popcorn bakes evenly. 6. Remove from oven and allow popcorn to cool completely. You may now break popcorn into smaller bites. Store the popcorn in an airtight container.
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