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.
News Stories:
- Indiana Ag-Gag Bill Takes Aim At Activists’ Cameras
- USDA Proposes Standards to Provide Healthy Food Options in Schools
- Horse Meat Scandal Envelops Europe
Stories On This Episode
When Conservation Pays
Lindsey Price, a fourth-generation rancher, recently sold the largest conservation easement in Nebraska history, covering about 40 square miles.
Maple Syrup In Medora: Spring Is Here, Maple’s On The Run
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.
The Pulse Of Early Spring: Tapping Maple Trees
Temperatures are cool at night and warm during the day. It must be time to tap maple trees! Michael Bell gives a tutorial.
Caramelized Turnips And Pears With Real Maple Syrup
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.
Green Goodness Breakfast Juice
This juice recipe sort of looks like green sludge, but the kale and spinach are matched with sweet ingredients like pineapple and carrots.
Japanese Baby Spinach Salad
There are plenty of greens available this time of year. Do something interesting with them by adding Asian flavors.
