Here in our part of Connecticut, sugaring season has begun! This is when the sap from the sugar, red & black maple trees starts to flow from the roots through the trunks of the trees to the limbs. For the sap to flow, warm, sunny days with temperatures above freezing and nighttime temperatures dipping below freezing are necessary. The window for collecting the sap typically only lasts for 4-8 weeks. Sap collection stops once the trees starts to form buds for their leaves or when the temperatures no longer fall below freezing overnight. The sap is processed by heating it to evaporate much of the water content, leaving the concentrated syrup with a sugar content of 66%.
The blue tubing between the maple trees is collecting the sap from individual trees. The white collection container is emptied frequently so the sap can be boiled down into syrup.
Maple syrup was first collected and used by Native Americans in colder portions of North America. Maple trees are usually tapped beginning at 30 to 40 years of age, when they have reached a diameter of at least 10 inches. They can continue to be tapped for sap until they are over 100 years old. It takes approximately 40 gallons of sap to make 1 gallon of maple syrup, that’s about the sap from 4 trees over the course of the collecting season. Maple syrup has the same calcium content as whole milk!
With more than a dozen “sugar shacks” (maple syrup producing farms) within a half hour of our home, it’s no wonder we use maple syrup in a variety of ways. It’s not just for pancakes around here!
Maple Ginger Roasted Vegetables (adapted from foodandwine.com)
Prep Time: 1 hr Total Time: 1 hr 30 mins Servings: 6
Ingredients:
- 1/2 pound carrots, peeled and sliced 1/4 inch thick on the bias
- 1/2 pound parsnips, peeled and sliced 1/4 inch thick on the bias
- 1 pound cauliflower, cut into 1-inch florets
- 1 pound butternut squash, peeled, seeded, cut into 1-inch dice
- 1/2 pound Brussel sprouts, halved
- 1/4 cup extra-virgin olive oil
- 1/8 teaspoon freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- 1 tablespoon minced fresh ginger
- 2 tablespoons pure maple syrup
Directions:
Preheat the oven to 425°. In a large bowl, toss the carrots, parsnips, cauliflower, squash, and Brussel sprouts with the olive oil and nutmeg and season generously with salt and black pepper. Spread the vegetables on a large rimmed baking sheet and roast for 30 minutes, until the vegetables begin to brown.
A great combination of winter vegetables!
Combine the maple syrup and ginger and drizzle it over the vegetables then toss well. Continue to roast the vegetables for 25 minutes longer, until they are tender and golden. Transfer the vegetables into a bowl and serve hot or at room temperature.
We usually have some sort of roasted chicken to go along with the roasted veggies.
Expect to see more maple syrup uses here as Sugaring Season continues! ~Linda
Maple Ginger Roasted Vegetables (adapted from foodandwine.com)
Prep Time: 1 hr Total Time: 1 hr 30 mins Servings: 6
Ingredients:
- 1/2 pound carrots, peeled and sliced 1/4 inch thick on the bias
- 1/2 pound parsnips, peeled and sliced 1/4 inch thick on the bias
- 1 pound cauliflower, cut into 1-inch florets
- 1 pound butternut squash, peeled, seeded, cut into 1-inch dice
- 1/2 pound Brussel sprouts, halved
- 1/4 cup extra-virgin olive oil
- 1/8 teaspoon freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- 1 tablespoon minced fresh ginger
- 2 tablespoons pure maple syrup
Directions:
Preheat the oven to 425°. In a large bowl, toss the carrots, parsnips, cauliflower, squash, and Brussel sprouts with the olive oil and nutmeg and season generously with salt and black pepper. Spread the vegetables on a large rimmed baking sheet and roast for 30 minutes, until the vegetables begin to brown.
Combine the maple syrup and ginger and drizzle it over the vegetables then toss well. Continue to roast the vegetables for 25 minutes longer, until they are tender and golden. Transfer the vegetables into a bowl and serve hot or at room temperature.