FRIED COFFEE

It’s the cold nights and warming days that get the sap running in Maple Syrup season.  That’d be now.  We’ll be working on resolving the great worries of the world down the road at Marks sugar house while the sap reduces.

I thought to make a bit of syrup on my own and set off on a Google search of homemade syrup techniques.  Seems it’s a bit more convoluted than I had thought.  Rink Mann commented in the forward section of his book Backyard Sugarin’ that the amount of water needed,  36 to 1,  to create a decent enough amount of syrup can put so much moisture in the air that if you’re doing it indoors the wallpaper might peel and visibility will be impaired.  Guess this might need further engineering.

There are, however, a forest of backyard sugarers, with some pretty sweet ideas on do-it-yourself syrup production.  The key seems to be ingenuity and a sense of parsimony.

The Deliberate Agrarian wrote a series of essays about backyard sugarin’ which you can access here.  I’m a fan of his blog and visit frequently.  We seem to share a philosophy.  (Read – Little Bits From E. B. White )

Though I can’t vouch for the sanity of folks living just south of us in Massachusetts,  these folks seem to have a handle on syrupin’ and provide helpful resources.

Now don’t let this stop you from doing a small batch in your kitchen – it may only result in a few ounces but it’ll make that pancake the best tasting darn pancake to ever pass your tonsils.

For further information I’ve started a Google search for you here.  Check out the links at the bottom of the page.   Suggested further reading is a really nice post on ” Sugaring In Spring” at The Conscious Kitchen.

“Writing anything at all is a hell of a chore for me, closely related to acid indigestion.”

E.B. White