Attention to our sugar orchards is essentially necessary to secure the independence of our country. - Thomas Jefferson
Avon, Indiana (PRWEB) February 27, 2013
McCloud Nature Park is celebrating maple sugaring season with its 3rd Annual Maple Syrup Days, March 2-3. Historical and modern methods will be demonstrated and tapping practice will be available. Maple sugaring will be taking place all weekend long along with educational programs and demonstrations.
“Maple syrup festivities are fun and educational outdoor events that are always a good time for families and people of all ages,” said Mary Ross of the Mohawk Valley Trading Company where their maple syrup is made primarily from sugar maple sap.
“Maple syrup and sugar have played an important role in our nation’s history.” Ross continued, “After the passage of the 1764 Sugar Act, which imposed high tariffs on imported sugar, maple sugar became even more popular. And before he became president, Thomas Jefferson liked the idea that maple sugar could be produced by citizens of the new nation and sever it’s dependence on sugar grown on plantations in the British Caribbean. And at the end of a visit to Vermont, in a speech he gave in Bennington, Jefferson said, "Attention to our sugar orchards is essentially necessary to secure the independence of our country."
Gallons of sweet maple syrup will be available for sampling and free tours are running every hour on the hour from 10am to 4pm on the 23rd and 2nd, and from 1pm to 4pm on the 24th and 3rd. The weekend in March will also host a pancake breakfast fundraiser to benefit the Parks Foundation of Hendericks County. Pancakes will be topped with freshly made McCloud maple syrup. Due to limited seating reservations are recommended.
For more details and directions please visit the Hendricks County Parks & Recreation website at http://www.hendrickscountyparks.org/.
About Maple Syrup
Next to honey, maple syrup is the most popular natural sweetener in North America and its production predates European colonization. Early Native American societies in Canada and the northeastern United States were distilling maple syrup and sugar before those geographic boundaries existed. Maple sugar is made from the controlled crystallization of maple syrup and takes several forms.There is no written record of the first syrup production but several native legends persist. Many tribes celebrated the short maple sap collection season with specific rituals.
The Native Americans collected maple sap from v-shaped notches carved into maple trees. The sap was diverted into birch bark buckets using bark or reeds. It was concentrated by placing hot stones into the buckets or by freezing the sap and removing the ice, which is composed only of water.
Sugar maple sap is preferred for maple syrup production because it has an average sugar content of two percent. Sap from other maple species is usually lower in sugar content, and about twice as much is needed to produce the same amount of finished syrup.
When Europeans reached northeastern America they adapted native techniques to make their own maple syrup. The v-shaped notches were replaced with auger-drilled holes. This practice is less damaging to the trees. Bark buckets were replaced with seamless wooden buckets carved from lumber rounds. The method of sap concentration also changed from passive to active. Large amounts of sap were collected and brought to a single area where it was boiled over fires in round cauldrons until reduced to the desired consistency. ‘Sugar shacks’ were built expressly for the purpose of sap boiling. Draft animals were often used to haul fire wood and large containers of sap for sugaring. Maple syrup was an important food additive in early America because imported cane sugar was not yet available.
In the mid-1800’s syrup production changed again. Round cauldrons were replaced by flat pans in order to increase surface area and therefore allow for faster evaporation. Over the next 60 year several variations on this design were patented. Draft animals were replaced by tractors and heating methods expanded to include propane, oil and natural gas as well as wood.
The 1970’s represent another period of major changes in maple syrup production. Plastic tubing running directly from trees to the sugaring location eliminated the need for energy and time intensive sap collection. Reverse osmosis and pre-heating made syrup production more efficient. Recent advances have been made in sugarbush (maple trees used primarily for syrup production) management, filtration and storage.
French toast,waffles, pancakes or oatmeal are regularly served with maple syrup and it is used as a sweetener or flavoring ingredient in baked goods and ice cream. Since maple syrup recipes usually do not specify any particular grade to use, take into consideration that darker colored syrups will produce dishes that a have a pronounced maple flavor.
The Mohawk Valley Trading Company offers the highest quality unprocessed natural products they can produce namely; maple syrup,honey, beeswax, natural skin care products and natural stone. In addition, they offer tea and spices from around the world such, Demerara sugar, Madagascar vanilla beans, Vietnamese cinnamon, vanilla beans, ground vanilla beans, vanilla extract, allspice, cloves, ginger, nutmeg and mace.
Hours of operations are 7:00 a.m. to 7:00 p.m. EST, seven days a week. Reach them at (315)-519-2640 to learn more.