Forum Replies Created
-
AuthorPosts
-
You got it!
I understand what you are saying, Mike. But this is not intended to be a business to make a living from. It is to give my retired husband something to do, to keep him out of trouble!! I know the IRS is going to want us to show a profit eventually. Around here, most of the maple business is small farmers, and they are just needing to make enough to pay for the seed they need to start their crops in the late spring. Of course, the big conglomerates have been moving in, but stubborn old-timers don't like to sell out, they prefer to pass the business on their children.
In grad school, I had a couple of required courses related to scientific research which thoroughly covered correlation and causation. So many people don't know there's a difference, and I'm not sure how and when the average person is supposed to learn about that. I think most high schools have statistics courses these days, but not required for the entire student population.
Mike, we don't even have to think about marketing. Word of mouth works great! Last year we increased production quite a bit, although we didn't have all the new hi-tech equipment (plus, we need to tap many more trees) to reach maximum output. We sold everything we made, and gave away about the same amount we have been giving family and friends for years. Today, it looks like the season will be over after next weekend, as the forecast (which certainly could change!) predicts temperatures above freezing at night, so the sap won't run. For a couple of years, I have been selling syrup at the Sheep and Wool Festivals I attend throughout the year, in Illinois, Michigan, NY, Maryland and shows in New England - not so much for profit but as a conversation starter and promotion of agriculture.
Joan, that's very interesting about the cane syrup processing. It's sad to see the old methods disappear, but so much less work for the farmers. Of course, then there is the problem with "big" producers moving in and driving out the little guys. But maple sugaring is so much a part of our New England roots, and is promoted well by our state and local governments, it's a huge tourist attraction. Maybe the cane syrup industry is also in your area?
Joan, we used to make it the old-fashioned way, probably the way your Granddaddy made it, with buckets hanging on the trees to collect the sap, horse and wagon (and then snowmobiles) to gather, and a wood fire which required hours and hours of logging to get the firewood. About five years ago, we started using plastic tubing hung from tree to tree, and a generator in the woods to pump the sap from intermediate gathering tanks up to the sugarhouse. Then we added a vacuum pump to literally "suck" the sap out of the trees, and last year a reverse osmosis machine to separate some of the water from the sap before boiling to evaporate the remainder of the water. Last summer, my husband decided to go commercial (he's 75 and retired 3 years ago from his paid job) so he and my son built a new huge sugarhouse (not finished, no roof yet) with an oil-fired burner and lots of sophisticated equipment.
We're not going make enough syrup to sell much this year - all the carefully laid plans were delayed, and we are lucky to be able to make any syrup this year, but after another summer of construction, it should no longer be a family hobby, but a viable business. We live about 7 miles away from the sugaring area, but he has all electronic equipment, connected to his iPhone/Watch so he can monitor it from home. It's hardly hard work any more! And he is healthy and happy and able to enjoy his new toys! I wish I could share the delicious syrup with all of you!Baker Aunt, yes great minds do think alike! I also made a whole grain bread yesterday, and used KAF's Harvest Grains blend. It is one of my favorites, along with the new(er) Super 10 blend. I have a standard base recipe I use for most of my "daily breads", when I'm not trying out something new. I use 2 cups of regular whole wheat flour, 1 cup of AP, 1 cup of something else (rye, oats, or more AP or WW, etc) and a cup of grains and seeds (KAF or Bob's Red Mill or my own mix of whatever is in the pantry and needs to be used up). I always use buttermilk, and knead it in the bread machine, it makes 2 loaves.
Does anyone else use the Super 10? I'm not real pleased with it but haven't found the right changes to make it better (I've used the recipe on the bag and also my "daily bread" recipe). The bread is rather dry and crumbly. Any suggestions would be appreciated.
Last night we had fresh, still hot, maple syrup from our first boil of the year! So we had Vermont sausage and blueberry pancakes. We got quite an ice/sleet/freezing rain/snow storm for the past 24 hours, so we won't be making more syrup for at least another day.
So sorry most of you really don't have easy access to a Penzey store. I know you can mail order, but the in-store experience is so amazing. We will be driving 2 and a half hours to the store, and on the way back home will meet friends for lunch and then stop at Trader Joes. That is about 1 and a half hours from home, and one that we pass by 10-15 times a year so we have our standard shopping lists for those trips.
ItalianCook, I'm never sure how to freeze zucchini, or how to use it in baked goods - I just wing it every time! I shred it fresh, let it sit in a colander (no salt, no squeezing) for an hour or so and freeze it in 2 cup amounts. When I thaw it, it is a mass of zucchini shreds plus a LOT of liquid. I drain and use the shreds but save the liquid. If the batter looks a bit thick and dry, I add some liquid, until it looks/feels right. Not very precise, but it works. And info I have found on the internet is very conflicting - so I don't know what works best. I know - I should keep records of my results. I keep using zucchini in my baking because I grow so much of it, and it makes the baked goods healthier. Maybe someday. How do you use it?
We had baked chicken thighs with Penzey's Greek seasoning, smashed potatoes, buttercup squash, and a spring greens salad. I've never made smashed potatoes before, and although all the hype seems to be over now, I thought it was time to try. I melted some butter and added roasted garlic and dried shallots to drizzle over the potatoes. It's a little more work than a plain baked potato, but not much, and they were delicious! Of course, butter, garlic, shallots would make anything taste great!!
Speaking of Penzey's -- I'm going to their store in MA next week! I'm so excited. I first went to a Penzey's about 5 years ago in San Diego, about 2 weeks after it's grand opening. Most amazing, wonderful shopping trip I've ever had! The smells, the choices! Of course, it helped that I had to fly to San Diego from the east coast, and also got to walk barefoot on the beach in February, and eat real Mexican food! Do any of you have a Penzey's nearby? I've started my list....
For dinner tonight we had ribs and roasted potatoes on the smoker. With it, I had buttercup squash and my husband had candied carrots. We are busy making maple syrup these days, and meals are simply grab it when you can, so we've been having a lot of soups and sandwiches. It was really great to sit down for a nice meal.
Today I made a raspberry coffeecake, based loosely on Moomie's recipe. I increased the ingredients, except for the sugar, and added 2 cups of shredded zucchini from the freezer and 2 tablespoons of vanilla. I used jam for the filling which I made from last summer's raspberries from the freezer and Certo. I had discovered a container of lemon streusel in the freezer, so I put that on the top. I needed to bake it for 50 minutes. It is delicious, not too sweet but very flavorful, and I don't need to make any further adjustments.
I made two soups today - Duchess, and clam chowder. I put two containers of each into the freezer. That will help with meal prep when we are gathering and boiling maple sap - I never know what time or even if we will be having dinner. Sugaring season is running very late this year, due to crazy weather patterns.
That sounds like a good meal, and great humor!
Dinner tonight was leftover corn chowder and egg salad sandwiches with eggs fresh out of the nests.
It's a pretty common pasta here in our Northeast grocery stores. I love to search through the shelves of pasta looking for new, odd shapes! I like gemelli because it holds the sauces well. Thank goodness for Google!!
-
AuthorPosts
