Monday, March 8, 2010

It's maple syrup time in Michigan!

I'm trying to wean my husband from Hungry Jack "butter flavored syrup" to the taste of real maple syrup. To me, there's a massive difference between syrup and real maple syrup. Real maple syrup tastes lighter and sweeter. The other is processed with high fructose corn syrup, water and "2% or less" of natural flavors. Hmmm... which sounds yummier? I have real maple syrup on my corner of the dining table.

Buy direct from farmers and you can save a bundle, too. I paid $14 for a quart of maple syrup through Jane's local food co-op. In the store, the same amount is well over $20! (Making maple syrup is labor intensive, after all.) Eith
er way, I want the real taste of Michigan on my Saturday morning waffles... how about you?

Interesting tidbits for you:

  • Michigan ranks 5th in maple syrup production in the U.S.
  • Only about 1% of Michigan's maple forest resource is used in maple syrup production.
  • It takes about 40 gallons of maple syrup sap to make one gallon of syrup.
  • In an average year, one tap hole will produce about 10 gallons of maple syrup sap... enough for about one quart of pure maple syrup.

To learn other amazing facts, visit:

Saturday, March 13: Attend, "Maple Syrup Making: From the Tree to the Pancake" at the Gerarld E. Eddy Discovery Center in the Waterloo Recreation Area. See the classic movie "Maple Sugar Farmer," after which naturalist Tom Jameson will share his time-tested techniques for do-it-yourself maple syrup making. Learn more at: and scroll down to the March calendar.The Discovery Center hosts a maple syrup festival every other year, so mark your calendar for next year's demonstrations!