It is that time of year again! Spring has sprung and Maple syrup season is once again upon us. My husband and I decided to tap just a few trees this year. Going small is a lot easier to keep up with if mother nature decides to cooperate and the trees poduce a lot of sap. Which they certainly have done, so far this year.
Sugar making, which is what we call the process of making maple syrup, is a great way to get outdoors and enjoy the warm spring weather. Which I so look forward to after the long cold and dark days of late winter, here in New Brunswick’s snow belt!
Instead of using our camp on the back part of our wood lot, we decided to set up in the back yard this year. Our thought was to just tap a few trees near the house. Just a few mature maples that would be more easily accessed, considering how much snow has fallen this year. It is my thought that, after gathering and carrying the full buckets of sap back to the holding containers, it was the right call! Lol
We will get back to the camp and enjoy it, once most of the snow has melted. In the mean time, the back yard suits me just fine. The closer everything is, the better! Especially since, this year, in order to get around on our wood lot, we have had to be on our snow shoes more than we were off of them.
My neurologist is still quite surprised that I am able to use my snow shoes as well as I can, considering my physical challenges and disability. I wasn’t sure about it at first, but I am determined to try my best! After my event, I decided that if I could live through a widow maker, I was no longer going to let anything stop me. I was going to give everything I tried my absolute best effort. That includes lacing up my snow shoes and breaking a trail in the fresh snow. Even if there’s 4 feet of it!! Lol
We decided that 14 trees should give us enough sap to produce a sufficient quantity of maple syrup to stock up our household reserves and maybe share a bottle or two. At the start of this year’s season, we were down to and using our last one litre mason jar of syrup.
This year’s weather has been very good on our little piece of heaven for sugar making so far. The sap’s sugar content seems to be nice and high, which has made for a super yummy first batch.
I love making homemade pancakes this time of year and topping them with strawberries, whip cream and our fresh warm maple syrup.
It really seems more like a dessert than a meal, but who doesn’t love dessert for lunch or maybe even supper, sometimes?? Well, I certainly do! Even my doctors agree that it is okay, in moderation, and of course it is good for heart health.
Every time I look at the plate, it warms my heart! Lol
Also, this year, our laying hens, Waffles and Tiny have enjoyed having some extra company outside with them on the warm sunny days.
And of course, we can’t forget about Missy, who enjoys overseeing the whole operation, from her directors chair. Lol
I wanted to share my homemade pancake batter recipe with you all. Maybe you’ll find yourself inspired to track down some fresh Maple Syrup and give them a try.
Tanya Jean’s Homemade Pancakes
This recipe makes approximately 10 regular size Pancakes
1 1/2 cups of flour
2 tablespoons of honey
1 tablespoon of baking powder
1/2 teaspoon of salt(optional)
1 egg beaten slightly
1 1/4 cup of cow’s milk or almond milk unsweetened
Combine all ingredients in order, in a large mixing bowl. Wisk or stir together until well blended but still somewhat lumpy. Pour 1 cup of batter onto a hot, lightly greased griddle (a cast iron griddle, for best results). Cook until puffy and bubbles appear then flip over to brown on the other side and enjoy. This recipe can easily be doubled and will produce the same results.
This is how much Syrup we have bottled so far this year and based on how well the trees are producing so far, we will easily double this amount for our pantry reserves.
HAPPY SPRING EVERYONE!
Love Tanya Jean