maple

Maplelous!

Care of Amy Symington What is more Canadian than maple syrup? A thick Quebecois accent, eager beavers, veggie poutine and Canadian Club whisky may all give it a run for its loonies but maple syrup is recognized globally as liquid Canadian candy.  Fact. The Process The province of Quebec alone is responsible for ¾ of the world’s maple syrup sales. The best part? It is a renewable resource that comes from trees. It’s not often that you can say that. The more trees, the more maple syrup too! As they all have equally high starch/sugar content, the 3 main types of trees that are used for maple syrup production or “tapping” as it’s referred to in the industry are:  Sugar Maple, Black Maple and Red Maple. Once they have grown to be 12 inches in diameter, the trees are ready to be tapped every year. Late March to early April is the typical maple syrup season. Like other processes in spring, things thaw and tree sap is no different. As the sap begins to thaw, it also begins to run. This tends to last about 4-6 weeks and is collected either via an “old school” bucket or an… Read More


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