What's New...March 2009

They call it liquid sunshine...Michigan's oldest agricultural activity...maple sugaring. For years, I've written and promoted this activity, yet had never actually done it myself. So, in late March, I made the trek to Gaylord for a lesson. My guide -- none other than Scott Graham from Michigan Brewers Guild (yes...I knew he was a maker of beer...but didn't know until then that he was also a maker of maple syrup!).

Several trees were already tapped by the time I arrived late in the month and Scott's daughter, Lily, was quick to show me where the trees were and how to empty the sap into a bucket, which would later be boiled down to make syrup. I was surprised how clear the liquid was -- expecting it to be the rich golden color of syrup. We trapsed from tree to tree, about a dozen in all, and then went around out back to pour all the sap into the "pot" to be boiled down. I did get the chance to "tap" one maple tree while there...although I was long gone by the time the sap started to flow.

The Michigan Maple Syrup Association has compiled a list of facts, which might be of interest:

Here are some facts and figures concerning Michigan Maple Syrup...
•Michigan ranks 6th in maple syrup production in the United States.
•Average maple syrup production in Michigan is about 90,000 gallons per year.
•Economic contributions of the pure maple syrup industry to Michigan are nearly $2.5 million annually.
•Maple syrup is a Michigan tourist benefit. It is a "thing" to buy.
•Maple syrup, as an agricultural commodity, benefits Michigan farm markets.
•There are an estimated 500 commercial maple syrup producers in Michigan with some 2,000 additional hobby or home use producers.
•Michigan law requires that processor of maple syrup must be licensed.
•The production of pure maple syrup is the oldest agricultural enterprise in the United States.
•Maple syrup is one of the few agricultural crops in which demand exceeds supply.
•Only about 1 percent of Michigan’s maple forest resource is used in maple syrup production.
•In an average year, each tap-hole will produce about 10 gallons of maple sap, enough for about a quart of pure Michigan maple syrup.
•Maple sap is a slightly sweet, colorless liquid.
•It takes approximately 40 gallons of maple sap to make 1 gallon of maple syrup.
•A gallon of standard maple syrup weighs 11 pounds and has a sugar content of 66 percent.
•Maple syrup is the first farm crop to be harvested in Michigan each year.
•Maple syrup is not the recipient of any crop support or subsidy programs.
•A maple tree needs to be about 40 years old and have a diameter of 10 inches before tapping is recommended.
•The maple season in Michigan starts in February in the southern counties and runs well into April in the Upper Peninsula.
•Warm sunny days and freezing nights determine the length of the maple season.
•The budding of maple trees makes the maple syrup taste bitter. Thus, production ceases.
•Freezing and thawing temperatures create pressure and force the sap out of the tree.
•A very rapid rise in temperature (25 to 45 degrees) will enhance the sap flow.
•While the sugaring season may last 6 to 10 weeks, but during this period, the heavy sap may run only 10-20 days.
•Average sugar concentration of maple sap is about 2.5 percent.
•Maple sap is boiled to remove the water and concentrate the sugars in a process called evaporation.
•In a conventional evaporator one cord of hard wood is required for every 25 gallons of syrup produced.
•Tubing collection systems with vacuum can increase average sap yields approximately 50 percent.
•Maple sap becomes maple syrup when boiled to 219 degrees Fahrenheit, or 7 degrees above the boiling point of water.
•Pure Michigan maple syrup has 50 calories per tablespoon and is fat-free. It has no additives, no added coloring and no preservatives.
•Maple syrup has may minerals per tablespoon: 20 milligrams of calcium, 2 milligrams of phosphorus, 0.2 milligrams of iron, 2 milligrams of sodium, 35 milligrams of potassium.
•Maple syrup is classified as one of nature's most healthful foods.
•Michigan has a Maple Queen, who is selected each January, statewide.
•Michigan has a Maple Syrup Week held in March of each year.
•Michigan is noted for having two maple syrup festivals.

For more on Michigan maple sugaring: www.mi-maplesyrup.com

Something New...January 2009

When I started this "try something new" resolution in 2004, I never expected it would become a lifestyle change...now going into my 6th year. But I'm LOVING it!! Some months, I put my life at risk (see January 2007 or July 2008) -- some months, I'm simply trying a new food or beverage -- some months I'm broadening my cultural horizons. But no matter what I'm doing -- I'm stepping outside my comfort zone to LIVE LIFE!

So...January 2009...my "new" experience was a Beer Dinner ... during the Michigan Brewers Guild annual winter conference at the Radisson Plaza Hotel in Kalamazoo. Now, I've attended many wine dinners over the years, but this was my first pairing for food with beer. I admit, I was skeptical. I mean, I'm only now just starting to enjoy beer by itself...how could I possibly be ready for beer with food? I was trusting the experts (the chefs at the Radisson and the brewers who make the beer).

FIRST COURSE: IPA Steeamed Mussels with Sourdough, paired with Jolly Pumpkin Artisan Ales Calabaza Blanc.

Yum...mussels was another new food for me. I was a bit apprehensive...but my pal Jon Piepenbrok from Arcadia Brewing settle my nerves and encouraged me along. For an ugly thing, they sure taste good. Swished around with a bit of that Calabaza Blanc...quite tasty, if you ask me.

SECOND COURSE: Brewers Salad of Beefsteak Tomato, Shredded Pepperjack Cheese, Croutons & Lager Vinaigrette, paired with Arcadia Brewing Company Amber Ale.

Double Yum...I could have eaten an entire chef's bowl of this salad. The pepperjack gave it a slight bite, which was offset by the Amber Ale (much like a Riesling to spicy foods...in my professional opinion).

THIRD COURSE: Grilled Beef Tender with Beer Braised Wild Mushrooms and Cipollini Onions, Roasted Redskin Potatoes and Apsaragus, paired with New Holland Brewing Company Cabin Fever.

Seconds...please? OMG...this was yummy...perfectly medium-rare to the rare (an 8-8.5 on my scale) and melt in your mouth good. Typically a brown ale is too much of a beer for me (just yet), but this pairing brought it within reach for me. I'm not quite ready to handle this by itself...but with food...definitely.

FOURTH COURSE: Stout Flout with Vanilla Ice cream, paired with Founders Brewing Company Breakfast Stout.

Now I call THAT dessert!! Again, by itself, this is too much beer for me (remember, I've been drinking beer for less than a year...see February 2008's posting). But, poured over a scoop of ice cream...I thought I died and went to heaven. In fact, I almost stole Piepenbrok's when he wasn't looking! I asked the guys at Founders if I could show up at their place with my own ice cream from now on...just to enjoy this wonderful dessert. I don't think they'd object.

So that was my first beer dinner experience...an A in my book (although, to be fair, I think I'll have to go to a few more of these types of dinners in the near future to be totally objective)!

As a footnote to the MBG conference...I've discovered a couple beers that have become favorites (my friends are all gasping at this point...because I used "favorite" and "beer" in the same sentence...talking about myself...YES...get over it!!).

The first is Sky High Rye from Arcadia Brewing. Yes...I admit...I was drawn to the skydiver on the label (see July 2008). But after the first sip, I was hooked. In fact, I was pretty territorial when it came to this beer. Some nearly lost an arm when they tried to take my bottle from me! :)

The second is Soft Parade from Short's Brewing. I haven't researched this much yet, but I do know it was very tasty (during dinner at Food Dance Cafe) with a beautiful color. I found it later at Shakespeare's. Still just as good!

If you are interested in sampling these -- and hundreds of other Michigan craft beers -- I invite you to the Michigan Winter Beer Festival, February 28 at Fifth-Third Ballpark in Grand Rapids. Details are online at www.michiganbrewersguild.org. Look for me when you get there...I'll hopefully have the Sky High Rye in one hand and Soft Parade in the other!

CHEERS!