Photo: Sarah Gordon/WFIU
I was reading something the other day where the old timers call it 100 drips per minute, sort of a heartbeat rate *click click* kind of at that pace.
That’s Michael Bell. He’s chair of the grounds committee at the Hinkle Garton Farmstead. This time of year he spends much of his time collecting sap and boiling it down to maple syrup. Today he gives us a tapping demonstration that makes it seem easy enough to do in your own backyard.
Before that, we visit the folks at Burton’s Maplewood Farm, who play host to the annual National Maple Syrup Festival.
In the kitchen, we use some local maple syrup to sweeten some turnips and pears. And then two green recipes, one for juice and one for a Japanese salad.
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Stories On This Episode
Lindsey Price, a fourth-generation rancher, recently sold the largest conservation easement in Nebraska history, covering about 40 square miles.
Many have a tough time throwing down the extra cash for real maple syrup, but one visit to a maple camp and a cook-down will spoil you for life.
Temperatures are cool at night and warm during the day. It must be time to tap maple trees! Michael Bell gives a tutorial.
We're sweetening things up this week with a tasty turnip dish that pairs this somewhat perplexing root vegetable with pears and real maple syrup.
This juice recipe sort of looks like green sludge, but the kale and spinach are matched with sweet ingredients like pineapple and carrots.
There are plenty of greens available this time of year. Do something interesting with them by adding Asian flavors.