These ultra-moist and nourishing pancakes have all the sweet comforts of traditional pancakes, and they provide an extra protein boost for the morning.Read More
Maple Kale and Quinoa Salad
This sweet and garlicky vegetarian dish is nourishing enough to be a main meal. Can be served warm, as a hearty pilaf.
Makes 8 servings
Total Time: 30 minutes
2 cups uncooked quinoa, any variety
4 cups broth or water
4 QT loosely packed baby kale or bite-sized kale pieces ripped from the stem
6 cloves garlic, peeled and chopped fine
1/3 cup maple syrup
¼ cup olive oil
3 T apple cider vinegar
1 tsp salt
1 cup slivered almonds or pine nuts for optional garnish.
Combine quinoa and liquid in a 4 QT saucepan. Bring to a boil over high heat. Reduce heat to low, cover, and simmer 20 minutes. In the meanwhile, add kale to a large bowl (at least 4 QT). Set aside. In a pint-sized jar, combine garlic, maple, oil, vinegar and salt. Using a lid, shake jar until well blended. When the quinoa is finished cooking, transfer to the bowl of kale. Add dressing and carefully toss together ingredients using salad tongs or long wooden utensils. Garnish with slivered almonds or pine nuts.
This is a lightly-sweetened side dish that brings lively color to the table.
Time: 30 min
2 lbs carrots (washed & peeled).
3 T maple syrup
1 T butter or olive oil
1 tsp salt
Pepper to taste
*Optional Garnish: 1 tsp sprinkling of dried Parsley, Rosemary, Sage, or 1 fresh herb sprig
Cut tops and bottoms off the carrots and then slice 2 at a time diagonally into almond-shaped discs approximately ¼” thick. Combine all ingredients in a 4 QT saucepan (one with a matching lid). Cook on medium-high until reaching a boil. Reduce heat to medium and simmer with lid ajar to allow the moisture of the syrup to escape. Stir every 5 minutes or so, taking care to tilt lid away from body to avoid steam burn. Cook approximately 15 minutes, or until liquid becomes shiny and glaze-like. Once carrots are tender, remove lid and briefly stir carrots over high heat, if needed, to render any extra liquid into a glaze. Transfer to a serving bowl and garnish with dried or fresh sprig of your favorite herb.
Decadent and sweet, just like pecan pie. These tasty snacks use maple instead of corn syrup and are topped with oatmeal for extra goodness in every bite!
Total Time: 1 hr
2 cups chopped pecans
2 sleeves graham-style crackers (8 oz box of gluten-free graham crackers work well)
1 stick of butter, melted *(vegan butter alternative also works well).
½ cup oatmeal
1 cup maple syrup
1 cup brown sugar
1 T cornstarch
4 T butter, melted *(vegan butter alternative also works well)
1 tsp salt
1 T vanilla
Preheat oven to 350 degrees. Place chopped pecans on glass baking pan (8 x 13). Toast pecans for 5 minutes. In the meanwhile, melt butter over stove top or microwave for approximately 1 min. Remove pecans from oven and transfer to a separate bowl. Grease bottom and sides of baking pan with butter or butter alternative. Process graham crackers until fine crumb. Pour crumbs into glass baking pan and add melted butter. Stir until crumbs evenly coated and press crumb mixture flat across bottom of pan with a fork. Bake for 15 minutes. In the meanwhile, melt butter for the filling. Combine and thoroughly whisk all filling ingredients together (except vanilla and pecans) in a 2 QT saucepan. Bring filling to a slow boil (stirring constantly) over medium heat. Continue to stir until mixture thickens, approximately 10-15 minutes. Remove filling from burner and stir in vanilla and pecans. Spread filling over the crust and top with a sprinkling of oats. Bake for 30 minutes. Allow to cool 10 min and then loosen the caramelized edges of the bars with a sharp knife. Cut into 3 rows of 6 small bars. Allow to cool completely before serving.
Makes approximately 16 breakfast sausage patties
Total Time: 45 min
1 lb Ground Turkey* If you have extra time, try food-processing 1 lb of skinless chicken thighs ahead of time.
1 apple, peeled, cored, chopped into quarters
1 small onion, peeled, chopped into quarters
2 cloves garlic, peeled and minced
¼ cup maple syrup
3 T olive oil. * Reserve an extra ¼ cup for frying
1 tsp fennel seed
1 tsp dry sage
1 ½ tsp salt
Pepper to taste
Place apple, onion, garlic, maple syrup, olive oil, spices and salt into food processer and pulse several times until ingredients blended together (small chunks are okay). Add ground meat in 3 parts, and pulse until combined with apple mixture. Use a wooden spoon to fold meat into the bottom of the blender if needed. *Sausage mixture is to be cooked without casing, so it may resemble thinner consistency than expected. (It will firm up while cooking). Heat 1 T olive oil in large frying pan on medium heat. Use a large soup spoon to transfer 2-3 T of sausage mixture to the fry pan. Use the spoon to flatten and shape mixture into 4 circular patties (approximately 2-3 inches in diameter). Brown on both sides. Cook patties at least 5 min on both sides. Make 4 batches, for a total of 16 breakfast sausage patties.
Maple Syrup & Apples Team Up Again To Make This Wonderfully Moist Cake!Read More
A great recipe with ingredients we still have in stock that you can pick up at the Farmers' Market! Potatoes, onions, garlic, and of course maple season is in full swing. Scrumptious!Read More
Mixing varieties of apples in any apple pie, cobbler, crisp, or crumble increases the depth of flavor and, if blending harder apples with softer ones, creates a firmer, denser texture.
Preheat oven to 350 deg. F. Grease 9x13 baking dish. Core and thinly slice 8-12 medium-large apples. In a large bowl, toss apple slices with 1 tsp ground allspice, 1 tsp. ground cinnamon, 1 tsp. ground ginger, and 1 cup golden raisins. Add 1/3 cup maple syrup and turn to coat evenly. Put apple mixture into the dish.
In a medium-large bowl, stir together 2 cups old-fashioned rolled oats (make sure these are gluten-free oats, if making this gluten-free), 1+1/2 cups chopped walnuts or pecans, 1 cup barley flour (for gluten free version, use 1/2 cup amaranth flour + 1/2 cup brown rice flour), 1/2 cup brown sugar, 1+1/2 tsp. ground cinnamon, 3/4 tsp. ground allspice, 3/4 tsp. ground mace, and 1/4 tsp. salt. When ingredients are well mixed, add 1/2 cup maple syrup and 1/2 cup melted butter, soy butter, or corn oil. Stir to coat ingredients evenly, making a crumbly topping.
Top apples. Put crisp into oven and bake 40-50 minutes, until soft and bubbly.
Serves 2 (Entrée Salads), 15 min.
6 cups mixed baby greens
1 fresh eating apple, sliced thin
1 small red onion, peeled and sliced into thin rings
½ cup dried cranberries
1 cup pecans and/or walnuts (halves or chopped)
4 oz sharp white cheddar cheese, diced into ½ inch chunks. Substitute cheese with 1 whole avocado (sliced) for a vegan option.
Combine all ingredients in a large mixing bowl and toss with Maple Mustard Vinaigrette (recipe below). Divide into two large bowls or dinner plates.
Maple Mustard Vinaigrette
1/4 cup olive oil
1 T Apple Cider Vinegar
1 T Maple Syrup
1 tsp Dijon mustard
¼ tsp salt
Add all ingredients to a small pint-sized jar and stir vigorously with a fork for 1 min. If storing in refrigerator, shake well with a tight lid prior to serving (may need to warm to room temperature if olive oil has separated).
As a farmer you have to take each season as it comes. The challenges faced often differ with each passing year, but some things never change. There’s an expectation of being left to the whims of the weather patterns. Coping with certain annual pests is always a part of the routine. And, you know something is going to break at some point, that’s a given. It will break, and then break again. But what should be taken into account, but never seems to be is how the season always comes sooner than expected.
With that introduction, we declare Pietree Maple Sugar Season officially begun. Before you get any crazy notions in your head, we won’t be tapping trees or boiling syrup any time soon. But, there is a lot of interesting goings on in the woods right now. Leaf peeping is just as vibrant in the sugar bush, and allows us an opportunity to confirm the species of maple that were flagged for tapping the previous winter. It gives us a better look at canopy growth (that’s the tops of the trees) to do selective thinning of competing species- such as beech, hemlock, and birch. Leaving a mix of species is still important, because it encourages biological diversity in the woodlot and reduces the spread of pests and disease.
We also use this time of no snow and comfortable temperatures to cut and trim out new transport lanes. These are simply passageways that will be utilized during the maple season to hang tubing and for crews to travel along. Marking out the lanes and hanging wire is not as simple as it first sounds. The goal is to have our transport lines channel the sap that’s collected from the trees along a 2-5% downward grade towards the collection site. That means a 2’-5’ drop over every hundred feet traveled. Not wanting to regularly hang wire and 1” plastic tubing over 25’ up in the air, this becomes even more of a challenge because our sugar bush is actually bowl shaped. It might difficult, but having the lanes makes it immensely easier.
Closely following the cutting of lanes is hanging wire; then hanging pipe; then hanging the clear tubing people more commonly associate with maple sap collection. All the while we are cleaning blow downs and repairing damage to existing tubing. And in case you were wondering, squirrels are not our friends. There is still a lot to do before the sap runs.
That’s just a brief glimpse at what Pietree Maple Crew is up to right now. Maybe the seasons sneak up on us here at Pietree because as farmers we are always looking ahead and prepping for the next season before it arrives. Even though the cold of winter is only starting to look our way, fresh maple syrup is around the corner.
This sweet scone combines fresh apple and maple with a hint of cinnamon.Read More
We love maple syrup! We love maple syrup on pancakes, waffles, and baked apples! We love maple syrup in ice cream, yogurt, oatmeal, cookies, muffins, and breads! We love maple syrup on a spoon by itself!Read More