Springtime, Maple Syrup, & Salad Dressing! by Quintin

Hector is on his way back from his winter gig in Los Angeles. Tasney is busy sending out staff employment and housing contracts. The rush of warm weather has Tyler Place flowers tentatively poking their heads out their winter beds. The last fishing shanty is off the lake. And, of course, maple-sugaring season is in full swing.

Lots of Vermont dairy farmers cheerfully supplement milk production with this seasonal “gold rush” from their maple

tree groves. Many have invested in complex mazes and networks of tubing, new-style plastic taps with valves for more output, reverse osmosis systems that remove much of the water from sap before boiling, and large, gleaming, gas or oil fired evaporators that produce barrels (not quarts) of maple syrup daily during the fickle sap run.

Other entrepreneurs go at it the old fashioned way of tapping trees with metal taps, and hanging those iconic galvanized-metal buckets with the roof-like covers for daily collection. Yes, some still use horses drawing a sleigh with a collection tank, but realistically, most use a trusty tractor towing a wheeled wagon tank, (much more effective when the track turns from snow to dirt). And of course, many still stoke the ‘ole fire from a massive pile of seasoned firewood. (I suppose some of that burning wood is actually maple, so there is a cyclic thing going on?) Upon initial appearance, some of these more primitive set-ups, located in tucked away places, with sap tanks, fire and distilling, sort of resemble a moon shining operation, only legal.

Some folks sort of do a mix of all harvesting options, as is the case with the Reed Farm in Sheldon, a nice blend of new school and old school. My daughter’s pre-school took a field trip there to get at first-hand look at one of Vermont’s prized assets.

And to get your really in the mood for some Maple Syrup deliciousness, here's a favorite TP recipe!

Tyler Place Balsamic Salad Dressing Recipe

In a pint jar, combine:

1/4 cup balsamic vinegar

3 tsp. dijon mustard

2 tsp. oregano

1/4 cup maple syrup

1 tsp. salt

1/2 tsp. ground black pepper

1 heaping tbsp. finely chopped garlic

Add 1 cup good quality olive oil to jar. Screw on the lid tightly and shake like crazy!