Thursday, March 22, 2012
My family loves maple syrup. Well, actually, everyone in my family but me loves maple syrup, but I am learning to love it. If I could pick one crazy processed food to still eat guilt-free, it would be Aunt Jemima or Mrs. Butterworth. I don't know why but I love that stuff. But, we only use real organic, usually local, maple syrup in this house because it is actually good for you! Of course, it is still a sweetener so it should be used in moderation but it is far healthier than white sugar or other chemical substitutes.
Maple syrup is not only great on pancakes or waffles, but it is a natural sweetener we use in everything from homemade granola, homemade vanilla coffee creamer, or just to sweeten up our homemade yogurt (that's my newest addition to our lsit of things we make homemade!). I love this post from Kitchen Stewardship full of great facts about maple syrup, nutrition information, and recipes! I highly recommend checking it out.
farm a few hours away in New York. But, each year we get to have some very local syrup in the spring and get involved in the making! The Montessori school my children go to have two awesome maple trees appropriately named "Aunt Jemima" and "Mrs. Butterworth" (two of my favorite ladies as I mentioned above).
Each year, the trees are tapped and families all pitch in taking home gallons of sap to boil down into maple syrup. It doesn't make a lot of course because 40 gallons of sap makes only 1 gallon of maple syrup! But there is enough for the families to have a tiny taste when they boil it down, and for the whole school to enjoy a pancake feast.