Of course that's okay with me. We're providing beef ribs and a brisket. Hopefully Pam is gonna make pies again.
Good morning guys . Been a few, but I got a call from someone and was told about the GTG. Good chance I can make it down sometime over that weekend. Need to see what pans out work wise as we are now in the busy season for flower deliveries. Sure looks like a great setup down there.
Suppose I should have mentioned a price. Looks like $20/quart is a fair market price in this neck of the woods. Not sure how many I’ll be able to bring.
The real good producers vary their price according to the quality of the syrup. In a year where conditions dictate a darker & "heavier" flavored batch, it is usually a little less expensive. When they have a long season & have batches that are very light to medium to dark (usually the last runs), the lighter variety is considered to be the really fine stuff & brings a premium price. For me, I like a light to medium run, but to each his own. If what you get is in the light to medium range, I would think that $20/qt. is very reasonable, & I would like you to put me down for one.
You’re spot on with the good maple syrup info my friend. This syrup is all going to be darker and more flavorful. I wouldn’t call it “pure” maple syrup, so the standard grading scale really is not totally applicable. Don’t worry it hasn’t been adulterated with anything artificial. It’s been made from 100% sap. I don’t even like using filter aid. So it’s been clarified the old fashioned way by letting any sugar sand that remains after filtering settle with gravity. What it’s been augmented with is usually more highly prized than pure maple syrup these days. I usually just call it syrup like my grandpa did, and that was good enough for Fred Meijer back in the day. It’s syrup from the trees on my property and hereabouts, but it is fairly dark with notes of buttery cream soda and vanilla. No worries if that’s not your jam. I know walt is a producer of some great renown. He might have some lighter extra fancy or grade A pure maple syrup. Vermontville is having their maple syrup festival the same weekend as the gtg as well. Anyway, I’ll be bringing some for breakfast in case that’s applicable. Not sure if Adam was planning on pancakes or anything like that. It also makes pretty terrific bacon candy. Long story short there will be some for samples that you or anyone else interested is more than welcome to try. Most folks who taste it find it delicious. I’ll let everyone know how much I’m willing to part with. Dwight’s already claimed one quart.
A long time ago I was introduced to maple syrup. I've had light to dark and have had syrup from a few places in MI, plus new England states, NY, PA and even from Canada. I still prefer a bit on the dark side. The light that most people crave just doesn't have such good flavor. In my youth I helped make plenty and still enjoy visiting a sugar shack (I still have many happy memories.) The last I bought was $12 per quart, but the price can vary a lot.
I will also be bringing a couple of quarts for the raffle , maybe extra to sell. Most of my syrup this year would grade at medium amber to dark amber. Alot of flavor difference comes from the trrees , I tap both red maple and hard maple. We had 454 taps this season and planing on 600 or more next season. Real short season for us , Drew my first syrup off on a Friday and drew the last batch off the following Thursday.
