Chief of Operations writes: Our style of maple sap evaporator and our technique of drawing off syrup are rapidly becoming obsolete. Open pans, where you can actually see the myriad of bubbles dancing on the boiling sap, and the practice of manually drawing off the finished syrup, are considered “old school” by professional sugarmakers. Not… Read More
Preparing for Open House
WEATHER: Snow. It’s a white white white white world. HOW’S IT RUNNING: Ever since Wednesday afternoon the sap’s been flowing, but not well. At night it trickles, during the day it sputters (collectively, that is, with sap from all 9,700 taps flowing into one receptacle). SAP SWEETNESS: 2.2%. Good news. BOILING STATUS: Thursday was Day… Read More
Maple-Oat Ice Cream Sandwich Cookies
Maple Trout Lilli writes: My inspiration for these was a warm, spring, 50-degree day this past week and anticipating free cone day at Ben & Jerry’s. But, alas, it’s back to winter as I write, and free cone day isn’t until April 9th this year. But make these and you’ll feel like it’s almost summer,… Read More
Sweetening the Pans
WEATHER: The thaw set in on Thursday, slinking to 40 on Thursday, spiking to 50 midday Friday before settling back into the 40’s. Both days, the forecast predicted temps of ten degrees higher. Little sun, no freezing nights. Saturday morning starts at 35 and might stay there, with snow and/or rain. Tonight we’ll see a… Read More
It’s making us wait
Monday Morning Kitchen Talk, 9am: Chief of Operations says from his chair in front of the woodstove, Scheduling crew [to walk the tubing lines] is an absolute nightmare. Here they are, raring to go, and what do I tell them? They don’t want to sit around all day just in case it warms… Read More
Maple Trout Lilli Bakes Salmon for Dinner
From a well-lit kitchen in the yellow house at the top of fifteen broad stone steps comes the first food missive of Sugar Season 2019. Our Food Correspondent, Maple Trout Lilli, writes: MAPLE-MISO SALMON Weeknight salmon?? Salty miso paste and ever-so-sweet maple syrup are the backbone of this simple marinade…. It’s about as uncomplicated as… Read More
The Nebraska Knoll Blog 