SWF BLOG
Drawing from older tradition: Driving through Ireland, England and Italy
By Annemarie Ahearn
After three years of complete devotion to Salt Water Farm, I decided to take a trip to many of the places from which I have drawn inspiration over the past few years. Amongst them are the Ballymaloe Cookery School outside of Cork Ireland; River Cottage in Dorset, England; and Tutti a Tavola in Chianti, Italy. During the course of my travels, many of the folks sitting to my left or right asked about where I’d come from and where I was headed. “Ireland, England and Italy,” I would respond. The response was pretty much entirely one of bafflement. “What a strange itinerary,” they would say.
As many of you know, Salt Water Farm is opening a cafe and marketplace in Rockport Harbor in the spring of 2013. The intention of the trip was twofold: to draw inspiration and understanding for the road ahead, and to indulge in the cuisines and cultures of three distinctly different countries.
About two weeks before the trip, I was conducting an informal interview with the leading candidate for the head chef position at our new restaurant. He mentioned that he had wanted to visit a number of places in Europe before embarking on the project. Without hesitation, I asked him to join me in my travels and he agreed to go. And so, we spent two weeks together, always on the move, in search of culinary enlightenment.
The trip began in Dublin, which I’ve been to several times on my way into and out of Europe. I’m still not convinced that Dublin is a food destination. In fact, I’m pretty sure that its only redeeming qualities are the many drinking holes, predominantly occupied by old men and pints of Guinness. I found an establishment that suited me, took a seat at the bar and watched the evening news. Afterwards, a young and charismatic couple met me for dinner at a place called the Winding Stair, a second-story restaurant looking out over the Liffey River. The place was run by young, well-dressed cooks and waiters, and the food — sourced from the Irish country side — was really quite good.
The following day I met up with my traveling partner and we drove south through the greenest of hills towards a place called The Cow House, a working cattle farm that has been, in part, converted to an artist-in-residence program. Rosie and Frank welcomed us onto their beautiful farm and outfitted us in wellies for a walk along the winding roads of Enniscorthy. The fields were spotted with healthy cows, herds of sheep and the occasional horse. Every household was guarded by a hedge and a dog, all of whom greeted us along the way. It was wet, with a thick fog that fit snuggly over each homestead, just as I had imaged Ireland would look.
The following morning, we sped along the narrow and hedge-lined roads of Ireland (driving on the left side of the road, I might add) to the Ballymaloe Cookery School, fingers crossed that we would meet the owner, Darina Allen. She is without question my culinary idol, and so I sent along a message to the staff announcing our arrival and explaining just how much I would appreciate an introduction. The thought of meeting her in person made me quite nervous. After all, the woman has one of the largest recreational cooking schools in the world celebrating “The Lost Culinary Arts” on a 100-acre farm, as well as a series of inspiring cookbooks.
When we arrived, I sheepishly asked if I might get a chance to meet Darina and sure enough, she popped out of the office and began walking me from classroom to classroom, giving me a tour of her life’s work. Each of her sentences was interrupted by peripheral thoughts, or a student or teacher needing her attention. She was clearly so integral to the workings of the place, from the garden, to the classroom, to the cafeteria, to the administrative offices. Ballymaloe offers a 12-week class to students from around the world, teaching people how to better feed themselves and their families. The farm offers the context in which the classes thrive. Darina has also developed programs involving the local school system, making home economics a fundamental part of education in her community. After a thorough tour and an introduction to all of the students at lunch time, we were brought to a dining room where she sat us down to talk about our steps ahead. Darina has devoted her life to a business that enriches all that surrounds her. I dearly hope to follow in her footsteps.
Before leaving Ireland, we stopped at the English Market in Cork for a smoked fish pie and a stew of beef and vegetables. Both were divine, washed down by brown ale and cider.
I had never been to London before, nor had our chef. We set out to eat at some of the culinary temples of the city and to visit Borough Market. Our first stop was Fergus Henderson’s St. John Bread and Wine at Spitafield’s Market, where we ate small dishes of beef heart, pickled mackerel, rabbit and razor clams. The following day, we walked across the London Bridge to Borough Market, where meat pies, homemade English muffins, armies of English cheddar and stalls upon stalls of curry had our mouths watering. We then headed up to Islington to visit Ottolenghi, where a native Jerusalem chef produces generous platters of expertly cooked meats and vegetables, along with some of the most beautifully rustic pastries I’ve ever laid eyes on. A dear old friend, now British citizen, gave us a tour us London in the rain, including Soho, Buckingham Palace, and a cider tasting at the Harp, a place where many men have had many a drink for many years. That evening we ate at Moro, a Moorish restaurant run by a husband and wife team, where almost all of the dishes taste of the earth in some way and are either fermented or cooked in a wood fired oven. The bread at Moro rises to the level of sacred, honoring the oldest of traditions.
Never staying in one place for more than a day or two, we hopped into another tiny European car and drove, again on the left side of the road, to Devon in the English country side where we would visit River Cottage, a place that I have been envisioning for quite some time. Devon is southwest of the United Kingdom and is every bit as beautiful as it looks in the River Cottage television series. Rolling hills, heavily populated with livestock, meet the English seas and tiny towns with thatched roofs. Before our meal at River Cottage, we tucked into a pub for a pint and listened to the local dialect, which was barely recognizable to our American ears.
At six o’clock at night, we headed to River Cottage, where a covered wagon awaited 80 fairly sophisticated guests. The irony was priceless. We were greeted by a general manger of sorts in a yurt containing a wood fire and given a Calvados aperitif. We then followed a string of lights through a field to River Cottage HQ, where tables were set and a bar was stocked with locally made spirits. The chef, a measured and articulate man, explained where all of the dishes were from, how they were made and thanked us for coming. We sat beside a young couple celebrating a birthday and discussed the importance of basic culinary knowledge, which prohibits many Americans and British alike from cooking at home. In the morning we headed to a seaside town called Beer, where were introduced to an English tradition called creamed tea, which will surely find some incarnation on our menu in Rockport. It was simply a huge pot of good English tea, a cake platter piled with currant scones, clotted cream from Dorst cows and a jam of some sort. A guest shared her recipe for scones with us, which I can’t imagine would taste as good made in the United States, but we’re going to give it a try. We pocketed the leftover scones and headed to Heathrow.
Now in Rome. Never underestimate the difficulty of traveling in a country in which you do not speak the language. You are essentially rendered useless, especially during critical decision making. At midnight, standing in the taxi line at Leonardo da Vinci airport, we watched as a half dozen 70-yearold taxi drivers argued over who was going to take us “all the way to our destination,” which was four miles from the airport. When we finally got to the hotel, we asked for something to eat and the concierge brought us a bottle of wine and a tower of stale marble cake, not the Italian welcome I was hoping for. The next morning, we headed to Rome where a Bangladeshi man told us he had found us the best room in the city. Sure enough, it was looking over a charming piazza, beside a 300-year-old clock tower, with a stone balcony. You win some, you lose some.
We met our future sous chef at the Sisto bridge and he gave us a tour of the “cheaper side of Rome,” a neighborhood called Trastevere. That night we ate Roman style at a little bar where predominantly young people buy a seven euro drink which is accompanied by a generous spread of traditional Roman antipastas, such as chickpea salad, bitter greens and anchovies, and raw fennel. The following day, after touring the Pantheon, the Coliseum and parks of ruins, we met our sous chef at The American Academy, an educational institution whose heart is in an ancient courtyard, surrounded by ornate gardens, pomegranate trees, fig trees and olive trees . . . basically Eden. Alice Waters set up a culinary program in the kitchen of the University where four interns and a lead chef feed 80 fellows a buffet of traditional Italian dishes made with the finest of ingredients, twice a day. Our sous chef was one of the four interns working in the kitchen. We joined the fellows for lunch and looked down the tables at scholarly faces from around the world. For dessert, everyone had a small bowl of yogurt and seeded grapes from the vines that surrounded us. Our sous chef looked comfortable in his chef’s whites, gracious in his dealings with those having lunch at the academy and I was excited by the thought of him working in the kitchen at my new restaurant.
That evening, in Rome, I saw something I’ll never see again: starling black birds flying above the riverbank, in a tornado-like flight, and then resting in the trees that line the Tiber River. The sound they make at dusk is an orchestra of chirping that fascinates the ear. I sat on our balcony with my new chefs, and we watched as waves of blackbirds, hundreds of thousands, filled the sky in dancing processions. The three of us stared wordlessly into the darkening sky, as the birds danced for us in splashes of grey. We were in Rome, together for the first time.
That night, we ran through the rainy streets to a magnificent butcher shop that becomes a little cafe at night. When we arrived, all of the tables lining the butcher case and throughout the back of the shop were reserved, although no one was there yet. We hadn’t booked ahead, which seems to be the order of the day. After marveling at cured meats, tuna cured in olive oil, the whitest and softest mozzarella I’ve ever seen, pastas lining the wall, and bowls of olives and anchovies, I wasn’t going anywhere. The fellow at the host stand was more wide then he was tall and I thought if a blond American girl was going to get a break, this was it. I stood firmly in front of him, occasionally batting an eyelash and looking very hungry. In less than five minutes, he said “Signora,” and waved us into the back room. A spread of cured prosciutto, salamis, capicola, sopressata and an assortment of hard Italian cheeses came to the table. Beside it was a little dish of mozzarella balls, each draped in a single anchovy and dotted with bright red sun dried cherry tomatoes. Each bite — every bite — left us speechless.
The following day we headed back to the dreaded Leonardo da Vinci Airport where it took us three hours to procure a rental car, thanks to our language deficiency and frankly, a terribly inefficient system. We then headed north to Chianti to visit Mimma and Franca, the lovely Italian sisters who teach a cooking class at Salt Water Farm once a year. My fears of impossibly fast European drivers narrowly avoiding accidents was realized as cars sped around me at one hundred and eighty km/hour on the autostrada. I gripped the steering wheel of our little Fiat and prayed we’d make it there unharmed.
We stopped off in Panzano, the home of the famous butcher, Dario Cecchini, a man with hands larger than Andre the Giant. We had missed the lunch service, but as consolation, the shop had laid out rounds of Tuscan salami, seasoned lard spread on toasts, olives and few bottle of Chianti to satiate passersby. We spoke briefly with Riccardo, an assistant to Dario, who took an interest in the happenings of Salt Water Farm and a possible visit to Maine. We purchased a bit of “tonno,” which is actually braised, confited pork cut to look like tuna steaks and headed on our way.
Tuscany was everything I had imaged it to be, cyprus trees lining property divides, rows of grape vines cascading down hillsides, windy roads through ancient terra cotta towns and olive trees filling the in-between. The sun was setting as we arrived at Mimma’s home, and Franco, her husband, emerged from their stone entrance, wearing a floral ascot and a beautiful orange sweater. “Ciao bella,” he said. He held his hand to the side of my cheek adoringly and pointed at the place to park the car. It felt like we were home. That evening we ate dinner in a restaurant in a nearby village, under an ancient tower. We had ribolitta, a soup of beans, bread and vegetables and fried porcini mushrooms with a squeeze of lemon.
We woke up to a glorious fall day and toast at Mimma’s long kitchen table. In the words of Nigel Slater, “It is impossible not to love someone who makes you toast.” She gave us a loose itinerary for the day, which included a visit to a goat farm, a wine tasting at Franca’s vineyard and lunch in a little cafe that sat on a mountain top. I watched her beautiful hands as she wrote the names of villages in Italian and pointed fiercely at road intersections. We first headed to the goat farm of “La Nora,” an American woman who moved to Italy in the ’70s and was the first person in Europe to raise cashmere goats sustainably. Coincidentally, she was a high school friend of my mother’s, and even through her Italian, I could hear that Long Island accent. She wasn’t expecting our arrival and had her chores to do, so we were sent away and instructed to come back after four, when the cashmere shop opened up. Next we visited Rampini, famous for his traditional Tuscan ceramics, with hand-painted farm animals, olive branches and floral patterns, all in traditional colors of the region.
Up the road was Franca’s five acre vineyard, her home and a tasting parlor. Witnessing the results of years of hard work and care that had gone into these farms helped me to understand the value of long term commitment to a piece of property. They were purchased some decades ago for a good price and were in shambles. Mimma, Franca and Nora, along with the help of their family members, restored old animal barns into beautiful homes made of stone and brick, planted gardens of perennial herbs, vineyards and orchards, installed fencing to keep animals in or out, and created the places in which they would spend many years of their lives. Lorenzo, Franca’s son, brought us down to the cellar to show us his wine production using mostly San Giovese and Merlot grapes. They also produce a “table wine” for the family that has no label and is consumed liberally. The remnants of the production, the skins and seeds, lay in a pile in the hot Tuscan sun, ready to be made into grappa. We ate provolone and Tuscan salami, made with fennel seed and nibbled on rosemary crackers. Lorenzo lives and distributes the family’s Chianti Classico in New York City and in the past few years has expanded his market to farther-reaching American cities and other international destinations.
Franca directed us to her favorite lunch spot, nestled into a hill top, looking over the valley below. We sat in the afternoon sun, drinking a bottle of white wine, talking about our plans for the restaurant, our philosophies behind food and service and the need for Americans to take responsibility for what they consume, at home and in restaurants.
Afterwards, we coasted down the hill towards Nora’s where, as on any working farm, she was still doing chores at dusk. Despite a head full of wine, we rolled up our sleeves and helped her push an 800-pound bale of hay up a hill, which took the better part of an hour. We took multiple breaks in which we caught our breath and began the process of getting to know one another. Nora reminds me of some of the farmers I’ve met in Maine, supremely devoted to the cause, fed up with the system and despite impossible obstacles, never compromising the quality of her work. Her shop was filled with the softest of cashmere scarves, hats and shawls. They were mostly un-dyed, the natural colors of the goats’ coats: cream, light grey and charcoal grey. Their prices reflected the work and quality put into the product. Despite her strong opinions and her constant frustrations, she had a gentleness that was seen mostly in her interaction with the animals. When we left, she blew us a kiss, which truly made my day.
On our way back to Rome, and ultimately the United States, we stopped for a few hours in Sienna. I had seen many pictures of the piazza in Sienna, the magnificent clock tower and the town hall below. Standing in front of it, I felt truly humbled. How does such a place still exist in our modern world? We stumbled into a butcher shop and a charismatic butcher was plating up selections of meats and cheese on wooden cutting boards for those seeking a little lunch. I asked for a half bottle of Chianti and bit of provolone and the butcher began whacking off odds and ends of a half dozen cheeses and mounted them on a scale. About 40 Euros later, we had our mid afternoon snack. We were not the only victims of the deli assault. Groups of tourists stood throughout the shop, mouths full, slightly delirious, trying to finish wheels of cheese and piles of cured meats. Luckily there was enough wine to get through a decent amount of the fodder.
Before leaving Sienna, we hit up a gelato bar, one last little cup of Italy’s magical ice cream dessert.
The trip served so many purposes. It gave me a chance to spend time with the head chef of my future restaurant and to discuss our philosophies on food, service and the experience of eating in what will be our new home. As we drove through the countryside of Ireland, England and Italy, we learned about each other’s past experiences in kitchens and spoke of why we left the city and moved to the country. We met people all along the way, who’s devotion to their craft, whether it be a time honored recipe or the finest of cashmere, inspired us to do good, honest work on our side of the Atlantic. And most of all, we took two weeks to absorb all that was around us and reflect on its finer points in the project ahead.
All photos by Annemarie Ahearn.
SWF BLOG
Coffee Cupping
By Annemarie Ahearn
In selecting a coffee brand for our cafe and marketplace, slated to open in the spring of 2013, we wanted to explore a range of brands and varieties before reaching a decision.
It turns out coffee has come a long way in the past few years, and coffee companies are thinking about sourcing their beans the way we think about sourcing our ingredients: through building relationships with purveyors. It has become more standard for coffee companies to offer an educational component to their service, training baristas across the country how to make the perfect cup of coffee. They also guide new companies through the purchase of equipment, its installation and its continued use.
Yesterday, we tasted 6 brands of coffee and 19 varieties in all. We followed strict coffee cupping etiquette, measuring out the grinds carefully, letting it steep, breaking the seal and so on. We judged each cup on its smell and then its taste.
There were 7 judges in total, some with more knowledge about coffee and others with less. Then we discussed packaging, carbon footprint, brand ethos, and brand services among other things. It was an interesting process, one that will ultimately help us to make a decision about what coffee we will serve at our cafe and marketplace.
Below were the competitors:
– Counter Culture (Durham, North Carolina)
– Stumptown (Portland, Oregon)
– Handsome Coffee (Los Angeles, California)
– Bard (Portland, Maine)
– Matt’s (Portland, Maine)
– Green Tree Coffee (Lincolnville, Maine)
– Rock City (Rockland, Maine)
SWF BLOG
Maine Street Meats
By Annemarie Ahearn
In early June, Maine Street Meats opened their antique red doors in The State of Maine Cheese Company building in Rockport.
Sarah Bleecker Greer, a devotee of the local food movement; Andrew Flamm, a walking food encyclopedia; and Craig Linke, a master butcher who taught our pig butchering class last year, have opened a European style butcher shop that sources local and sustainably raised meats from Maine. They also have an extensive selection of imported cheeses, in-house and imported charcuterie, olive oils, mustards, anchovies, pastas, sweets and much more.
As a chef who’s spent quite a bit of time in Europe, I’ve been waiting for a shop like this to open in my home town for a long time. I think I could subsist entirely off of the goods at Maine Street Meats and thankfully, they sell a little local produce as well. If you haven’t stopped in, do so immediately.
Maine Street Meats
461 Commercial Street
(in the State of Maine Cheese Company building)
Rockport, Maine 04856
(207) 236-MEAT
All photos by Annemarie Ahearn. Logo courtesy of Maine Street Meats.
SWF BLOG
Levi’s: Finding Inspiration in Maine
By Annemarie Ahearn
On July 24th, the San Francisco-based creative team from Levi’s, accompanied by a group of editors, came to Salt Water Farm at sunset for sour cherry cocktails, a selection of locally crafted beers and a spread of garden crudite and local charcuterie.
They traveled to Maine to reveal the inspiration behind their Fall 2012 line: the coastal landscape, the ocean, and generations-long traditions of handmade crafts. Their journey started in Portland and they gradually made it Down East, stopping along the way at Fore Street, Swans Island Blankets, Salt Water Farm, the Haystack School and a number of other destinations.
It’s always a pleasure to host a group that has traveled all the way from the West Coast and show them what life is like here in Maine.
Here are some photos, shared by the editors of Grungy Gentleman, Honestly WTF and Highsnobiety. Check out Refinery 29’s write-up of the Levi’s visit here.
Wiscasset lobster shack. Photo by Jace Lipstein.
The group takes in the ocean view. Photo by Peter Williams.
Shelves of wool at Swans Island Blanket Co. Photo by Jace Lipstein.
Levi’s Kelly Moss and Ibby Clifford touring Swans Island Blanket Co. in Lincolnville. Photo by Jace Lipstein.
Also check out this stunning video of Maine inspiration from the Levi’s team.
SWF BLOG
Crab Fest 2012
By Annemarie Ahearn
Last week, I was wandering through the fish market and there, beside the lobster tank, clawing their way to the top of the pile, were a dozen native crabs.
Native Maine crabs. Photo by Irene Yadao.
Rarely does one see these little beauties at the fish market, as they are often considered bi-catch amongst lobstermen and typically thrown back to sea. I remembered a friend and local lobsterman bringing them by the farm a couple years back and our guest chefs visiting from New York were delighted to add native crab to the menu. The guests were equally impressed and tore into them with fervor. I was even more surprised to find that they were just over a dollar a pound!
I immediately called my dear friend and fellow chef, Abigale, who can build excitement up around any ingredient. She declared May 10th Crab Fest 2012.
We took the opportunity to invite fellow farmer Sam and his girlfriend, Aube, to the event. We had been following Aube’s beautiful Kitchen Vignettes blog and had a major foodie crush on her.
Maple syrup pie. Photo courtesy of Kitchen Vignettes.
She brought an incredible maple syrup pie, a family recipe, and we made a wonderful cinnamon ice cream in our new ice cream maker. Abigale concocted dipping sauces for the little crustaceans made of ginger, chili and cilantro, while Michael, the cocktail specialist, made up melon juice martinis with homemade bitters. It was a lovely evening and will now be an institution at Salt Water Farm. The lesson: When you see anything native at the fish store, give it a try. The more we support native species, the less we depend on imported seafood, which seems silly given the fact that we all live on the ocean.
Odds & Ends
Odd & Ends: New Cookbooks We Love and Culinary Cool Kid Evan Strusinski
By Annemarie Ahearn
Here are a couple of our favorite new cookbooks.
Ripe: A Cook in the Orchard, by Nigel Slater: So far, we’ve made the Cinnamon Rhubarb Polenta Cake and the Fig Orange and Polenta Cake with Greek Yogurt and Mint Tea. Both divine. We’ve also been making all kinds of ice creams with our incredibly efficient ice cream maker that whips up 2 quarts in 25 minutes. It was $70 on Amazon and is great for making ice cream at home.
The Perfect Scoop, by David Lebovitz: This is a lovely book on Ice Creams, Sorbets and Granitas. So far, we’ve made a Cardamom & Cinnamon Ice Cream and a Wolly Apple Mint for our May Full Moon Supper.
***
When I first met forager Evan Strusinski, he taught me how to catch mackerel in Rockport Harbor and find chantarelles on the islands of the Penobscot Bay. That was only three years ago, and I felt as if Maine was our secret. Now, I flip through the pages of Outside Magazine to see his handsome face, and today I found him styled for a shot in Paper Magazine, which ran a feature on “Culinary Cool Kids.” I hope he remembers us when . . .
SWF BLOG
A Super Moon, Homemade Gnocchi and a Love Ballad
By Annemarie Ahearn
Our May Moon Supper last weekend was a truly remarkable evening. First of all, the moon was magnificent. In fact, it was SUPER and appeared 30 percent brighter than most full moons. Secondly, two of our guests — Melissa and Aaron — got engaged down by the water before the meal, and the bride-to-be was beaming as they walked up the hill, a strong indication that she had said yes.
At the end of the meal, the ladies from Salt Water Farm popped a bottle of champagne and debuted their first song, in honor of the new bride and groom, entitled, “All I Want is You,” with musical accompaniment from our resident kitchen and garden coordinator, Rebecca Sornson.
The dishes came out lovely: An Herbed Gnocchi with Fiddleheads and Brown Butter, Hake with beautiful greens from Golden Brook Farm, and an unreal Hazelnut Chocolate Cake with Woolly Apple Mint Ice Cream.
Hazelnut Chocolate Cake
If you weren’t able to attend our May Moon Supper, we’ve scheduled a second supper on Friday, May 18, and we invite you to join us around the table.
Below are some photos of the gnocchi-making. Ladleah guided us through the process, explaining that in order to get a soft and supple (and traditional) gnocchi, you must use a fine sieve for your potatoes and add as little flour as possible.
Dividing the big mass of herbed potato gnocchi into smaller parts
Rolling and cutting the gnocchi before each cut piece gets shaped
All the Salt Water Farm ladies took part in gnocchi making, which is a lengthy process when done alone.
Recipe
Spring Dandelion Fritters
By Annemarie Ahearn
In early spring, dandelions are bountiful in just about everyone’s backyard. This year at Salt Water Farm, we’ve used their greens in salads and soups and their flowers to make wine and fritters. Here is a sweet little recipe for dandelion fritters – a wonderful way to start a spring meal.
Dandelions abound at Salt Water Farm
Dandelion Fritters
24 dandelion flowers
1 egg white
1/4 cup rice flour (or All Purpose Flour)
1 cup light beer, champagne or seltzer water
1 teaspoon sugar, plus a few pinches for finishing
A pinch of Kosher salt
2 cups grape seed oil
Whisk bubbly, olive oil, salt and sugar together. Slowly whisk in rice flour. In a separate bowl, whisk egg whites to soft peeks. Gently fold egg whites into batter. Adjust thickness by adding more rice flour. Heat grape seed oil in a small sauce pan to 325 degrees. Dip dandelion flowers into batter. Drop into oil. Fry until golden brown and remove with a slotted spoon. Finish with a little sprinkle of sugar and serve hot.
SWF BLOG
Maine Maple Sunday and Pouding Chomeur
By Ladleah Dunn
For the past few months, depending on where you live, sugar bushes everywhere are laced with networks of tubing, pots, pans, buckets, and other catchment devices for the collection of maple sap. Be the sugar bush a couple of trees in your yard or a full on grove of maple trees, listen closely and you can hear the drip, drip of sap flowing.
There has been great debate and controversy surrounding this years tapping season. Too warm. The trees never needed to store up the usual amounts of sugar to get them through the winter- resulting in watery sap. Let’s be clear- maple tree sap is just a few degrees away from water as it is. A typical ratio for reducing sap to the wonderful brown syrup we pour (if you are me- on everything) is 40 gallons of sap to 1 gallon of syrup. I’ve been hearing figures as high as 80:1 this year from Vermont to New York. Devastating for those maple syrup producers. Here in mid-coast Maine we lucked out. My husband and I have been tapping a few trees for our own pleasure and fun and it was a good year. Beginners luck I suppose but we managed to eek out the season with 1 gallon and 1 pint of lovely brown maple syrup having boiled down 38 gallons of sap. The last 4 gallons of fresh sap went into a rich Maple Nut Brown Ale, but that is another story…
Our local, friendly Agway has everything one could want to tap a tree (all varieties of maples are fair game or even birch! Check out Euell Gibbons).
When the nights are still dipping below freezing and the days just poking above freezing go looking for a tree larger than 9 inches in diameter. Drill a 1/2 inch hole about 1 1/2 inches deep, tunk your tap in and start collecting. We used food safe tubing bought at Agway and drilled holes into the lid of a new five gallon bucket. Great for keeping bits of bark and creepy crawlies out. Clean milk jugs or the old fashioned tinned buckets all work well. We found that we needed to check the buckets twice a day to keep up with the flow. We would immediately come home and pour the sap into a big pot over a propane burner. The method we worked out was to fill the pot in the morning and light the fire letting it reduce all day. By bed time (9-ish: we wake up early!) we would have finished syrup. This allowed us to get work done during the day without paying much attention to the boil, but as the liquid became more concentrated (dinner time) we were around to monitor its cooking and adjust the heat if it was looking close to being done. The best part of making syrup is seeing and tasting as the day goes on the progression from a very watery liquid to nearly pure sugar. We do NOT recommend cooking the syrup off inside as you are basically driving off through boiling nearly 98% water. Makes for a drippy house. To tell if the syrup is done a candy thermometer comes in handy, looking for a reading of around 210F. If you don’t have one of these a chilled saucer works well, simply dribble some syrup on and let cool. It really is up to you how thick you’d like it, but over cooking results in hard candy so keep an eye on it and test often until you have reached done-ness. It’s an awful job having to taste spoonful after spoonful of warm syrup.
It’s hard deciding how to enjoy your fresh syrup. I settled on a recipe beloved by my grandmother, known to us as Beechburg Pudding, to others as Pouding Chomeur. A humble food, born from a time when syrup was a rural (poor) persons sweetener, not the expensive gourmet treat it is today. This simple but incredibly rich and delicious dessert warms the soul on a cool, rainy March day such as this. For this recipe look for the darkest syrup you can find. Get out and go visit and support those folks in the sugar shacks today. Thank them for all the hard work it takes to make the humble maple syrup.
adapted from Gourmet Magazine
- 1 1/4 cups pure maple syrup (amber or Grade B)
- 3/4 cup heavy cream
- 2 teaspoons cider vinegar
- Pinch of salt
- 3/4 stick (6 tablespoons) unsalted butter, softened
- 1/3 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 1 cup cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Put oven rack in upper third of oven and preheat oven to 350°F.
Stir together maple syrup, heavy cream, cider vinegar, and pinch of salt in a small saucepan and bring to a boil, then remove from heat.
Beat together butter and sugar in a bowl with an electric mixer until light and fluffy, about 1 minute. Add egg and vanilla, then beat until just combined (batter will be very thick).
Sift flour, baking powder, and salt together into egg mixture and stir with a rubber spatula until just combined.
Pour 1/3 cup syrup mixture into baking dish. Divide batter in bowl into 6 mounds with rubber spatula and spoon each mound onto syrup mixture in baking dish, spacing mounds evenly. Pour remaining syrup mixture over and around mounds.
Bake until topping is golden and firm to the touch, 35-40 minutes. Serve warm, with crème fraîche.
SWF BLOG
Winter
By Ladleah Dunn
Winter has meant many things to me over the years. As a child growing up on an island off the coast of Maine it meant anxiously hoping and waiting for enough snow or enough cold to go sledding or to go skating on the dark, black ice of the quarry. As a young adult in college it meant bitter cold, early mornings putting on every piece of insulating clothing I owned to get to the lobster boat I worked on to help pay for school. The opportunity to spend a winter teaching sailing in the “back-country” of the Florida Keys sent me packing to spend the dark months skidding over sand bars, bouncing over waves, and coated by salt spray. Along the way I met my husband and we crafted a life of teaching and sailing that found us island hopping, fishing, and working on boats under the bright tropical sun for quite a few years. Our hearts were elsewhere though. Come the new year, we would dream of crackling fires, hearty stews and cheeks pink from the chill. It’s hard to believe that one can grow weary of the sun and the heat, but I am an island girl of the granite and spruce variety and making your living under the sun everyday is no easier than waking at 3am to catch a lobster boat in December. Both are challenging in their own ways. These days, having settled back in Maine not too far from the ocean I can look out over the ice and frozen ground to the high-tunnel greenhouse my husband and I built together in November just before winter shut in.
For many, the coming of winter means an end to gardening. Many breath a sigh of relief as the season of weeding, watering, and constant vigilance over the garden comes to a close. This year I have found myself weeding in December. Planting in January! Harvesting fresh greens in February! The planting I did in August and September has fed us with fresh greens all winter with no added heat or light, and now that the sun is coming around to over 10 hours a day the spinach and lettuces I planted on the new year are emerging from the dark brown soil in the high tunnel. Is it necessary to build a huge greenhouse? Certainly not- but I do make a living doing this stuff. There are many terrific resources out there for you to extend your growing season simply and inexpensively. Elliot Coleman has some fantastic books out there and he, together with Johnny’s Selected Seeds have come up with some great do it yourself methods to have parsley, carrots, lettuces, spinach, kales, collards (shall I go on?) in the depth of winter. Go on. See for yourself that winter can be both about skating out over the dark mysterious ice and about green, living things.
Click on this to see a great video for a do it yourself approach: