2nd Week in Review

The second week of the 2010 maple season has been a bit of disappointment. The second week of March is typically the one of the biggest production weeks of the season (with only a 4 week harvest season every week counts). The temperatures shot right up into the mid 50's and by Thursday it was 63F. On the bright side our vacuum pumps have been working flawlessly and we have been collecting a slow but steady amount of sap. What does a vacuum pump do, you ask? The pressure differential between inside the tree and the outside atmosphere is what causes sap to flow from the roots up the trunk to the limbs and branches. When it freezes at night the pressure in the tree builds and when it warms up during the day the sap begins to flow. By using vacuum (we pull 22-23" inches) we create an area of low pressure around the tap hole and the tree continues to send sap to that area, which is then pulled into the collection tank. Because it has not been below freezing for over a week, without vacuum we would not be collecting any sap. This is exactly what we have found on the 700 trees we do not have on vacuum. We are hoping the taps hang in there through this next warm spell (it is supposed to be in the 50's until Saturday) because next week looks like better sap weather. On the brighter side my bother and his family made their annual trip home to help out for the maple season. They live outside State College PA, about 2 1/2 hours from us. We were able to cut and split some firewood and he hauled sap from on Saturday. Sunday before his and my father's birthday dinner we put new brakes on the truck. It never fails as soon as sugar season starts, my truck needs some kind of repair. The most costly was a new transmission in the middle of the 2008 season.

First Big Run of 2010 Season

The past few days have been great maple syrup weather. Daytime temperatures have been in the low 40's and below freezing at night. We had our first boil of the year on Saturday (3/6). Today we hauled about 4000 gallons of sap and I plan to get started early in the morning, we should make about 100 gallons of syrup. We found a leaking tank last Wednesday and spent the rest of the day finding replacement tanks (in the picture below you can see the stainless tank in the back round, that is the one we had to abandon for this season. In the other photo, we are pumping sap from the holding tank in the woods. Back at the sugarhouse someone snapped a picture of me playing sudoku. One of my favorite past times while boiling syrup. The last shot is of our kids on a giant snow ball we made two weekends ago. Despite the sunny weather the snowball is still as tall a Jude our oldest son.

Off to bed for a good nights rest!

2010 Maple Season Underway

The 2010 maple season is underway. We have not collected any sap yet (things look good for later in the week) but the tapping is all done. I started on Friday (2/19) and tackled my most difficult sugar bush. It is very steep and rocky, sometimes I'm scrambling up and down these hillsides on my hands and knees all the while carrying a gas powered drill on a strap around my neck. The next week my dad and I spent Tuesday, Wednesday and Thursday in the woods and finished up all 3300 taps just before another one of this winter's snow storms blew into the area. I have to say I am getting a bit anxious to get that first batch of sap in and boiled down.

Our New Jugs Have Arrived

Since our first year of retail sales Old State Farms has purchased plastic jugs from a local supplier that can be used by any Pennsylvania maple producer. In the beginning this worked great because we could buy a few cases at a time and simply put our label on the jugs. As our business has grown we decided it was time to have jugs made with our own Old State Farms label. This is a big step in the world of maple syrup producers. For one it requires a significant capital investment (artwork charges, screens for the printing, minimum order of 20 cases of each size). Secondly you are now officially your own brand are held to higher quality standards. We welcomed the challenges of both and in October took a trip to New Hampshire to pickup our first order of jugs from the Bacon Jug company. We originally had a freight company lined up to deliver the jugs but when I heard it would cost $1500 I decided to go myself. My wife wasn't going to miss a chance to visit the White Mountains so at 3am on a Tuesday morning we packed the whole family in the truck and headed for Littleton NH, 12 hours later we loading the boxes on to the trailer. We spent the rest of the day enjoying Littleton which is home to Chutters candy store (it has the longest candy counter in the world, 112ft). I took advantage of the quite country roads and went for a relaxing bike ride. After breakfast on Wednesday we off headed for home. The trip home was bit unnerving for the for few hours, towing this albatross of cardboard, plastic wrap and cargo straps down the highway. After the first few looks of disbelief of my fellow travels on the highway I decided just to look straight ahead when cars went past. We made it home safe and sound and didn't lose any boxes in the process.

The Art of Pancakes

Now that you have found the best Maple Syrup money can buy (ours of course) please don't even think of pouring it over a frozen waffle or pancake. Pancakes on Sunday, and Saturday morning if time permits, have become somewhat of a ritual, we've made many a batch by trial and error and have learned a few things along the way. Great pancakes are not complicated but do require attention to detail. We would like to share the key ingredients and techniques that will take you to the next level of pancake making.

Flour: There is no substitute for fresh ground flour but if you do not have your own flour mill get the freshest you can find. We use a combination of wheat and white flour. We also add a touch of corn meal to the mix.

Liquid: Buttermilk makes the best pancakes hands down. We also add a dollop of sour cream to enhance the flavor.

The Mixing process: Mixing should be kept to minimum. Stir the liquid into the dry ingredients with 7-10 gentle strokes, you will have lumps in the batter. Over stirring activates the gluten in the flour and will make the pancakes tough.

The Resting period: The batter should rest for 5-10 minutes while the skillet heats up. This allows the gluten to relax and moisten some of the lumps of flour in the batter.

The Recipe: (this has been adapted from Cooks Illustrated)

1 cup whole wheat flour

1 cup unbleached flour

1/4 cup cornmeal

1/2 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup buttermilk

1 cup whole milk

1/4 cup sour cream

2 eggs

In large mixing bowl combine dry ingredients (my wife makes mixes multiple batches of dry ingredients and stores them in an air tight container for a quick breakfast during the week).

Whisk eggs, add buttermilk, whole milk and sour cream, whisk until blended. Add liquid to dry ingredients, remember stir gently and as little as possible, some lumps should remain. Let the batter rest 5-10 minutes.

Boalsburg Memorial Day Festival

For our 3rd year in a row we set up a booth at the Boalsburg Memorial Day Festival. The day starts with a 5k race (I have yet to compete) and continues with Civil War reenactments throughout the day. There are vendors selling a wide variety of hand made crafts, jewelry, pottery, leather goods and art. Our kids always enjoy the wagon rides through town and the petting zoo. They also have live music throughout the day and into the evening. My brother and his family live in town so we make a weekend of it and send the day on Sunday with his family. We plan on attending next year so if you live in the area mark your calander.

Low Impact Maple Production

With everyone going "green" lately we have decided to highlight some of the ways we produce maple syrup and at the same time use methods that are environmently friendly. By the way we have been doing these things for years.
1. We use tubing instead of buckets to reduce our activity in the woods. All our sap flows to one main collection point, we do not have to travel through the woods with tractors or ATV's causing root compaction. New research also shows that galvanized buckets contain lead which can leach into the sap and the final product.
2. We use scrap wood from local sawmills as firewood, rather than cutting down living trees. Also our evaporator has air injection for the most complete burn possible. The smoke you see rising from a fire is a result of incomplete combustion. The smoke contains carbon that can still be burned for heat. By forcing air into the firebox we burn those gases and maximize heat output. Our evaporator is also outfitted with a steam hood. The steam hood traps the steam from the boiling sap and is used to preheat incoming fresh sap (aprx. 40F) to 200F before it enters the evaporator pans.
3. We do not use any chemicals to clean our tubing. We use household vinegar which as you know is an acid. As it sits in the sap lines through summer and fall is slowly breaks down the residue on the tubing walls and is flushed out at the beginning of the next season.
4. We use reverse osmosis to remove 75% of the water in the raw sap before the boiling process. Less water in the sap means less boiling time and this means less fuel consumed.

These are just a few of the small things we do to achieve or goal of producing pure maple syrup but at the same time having respect for the surroundings we work with.