Real Maple Syrup: Finale

Not too much today, just a little bit on the actual goods themselves.  Much of it speaks for itself, and the best way to now truly get to know maple syrup is to try some!  Despite my warnings as to what constitutes good, holy, and amazing syrup, give your local producers a shot first, or at least as close as you can get, because nothing compares with the taste of home, or at the very least, familiarity.  If you have trees of your own and the previous year was of average to generous precipitation, consider tapping one yourself once you learn the basics!  The sap, the most basic product, is very much edible and pretty much one of the best "flavored waters" you can get from mother nature, at least where they grow (I'm still learning to like coconut water).  It's pretty pure stuff, at least if the land on which your maple grows is.  As normal, never tap or consume anything wild unless you know what you've got.

As far as the syrup goes, keep in mind that you may sometimes find varieties ranging from really thick and dark stuff (awesome for baking and cooking) to medium (your average, good for pancakes syrup, what most default options will be) to light (which is nice to drizzle on desserts).   One recommendation I cannot help but make, regardless of "grade", is source simplicity: keep it from one place.  Unless your source is so far south or west that the syrup needs a boost from elsewhere, let your syrup be the child of a single sugar bush.  If they only have blends available, maybe... just move on.  There is usually no reason for a Quebec or Vermont maker to draw on blends from outside their territory, so if you see such a thing, definitely go running or stick with their single source stuff.  That goes for wine, too.  Sure, that blend of grapes might be tasty, but you're a sinner for drinking it.  I'm not a snob, or anything, just a picky traditionalist.

Anyway!

The syrup can provide a candy like treat in and of itself, when drizzled on snow.  This is best after it is freshly boiled up, and sugar makers love to give out free samples if you happen to visit them at this time of chilly bliss.  This is obviously usually done far enough north where snow persists well into March and even April, depending on harvest and production time.  In Quebec, this culinary art is practically a required event for citizens and visitors alike.  This can also be done even with the raw syrup, which I have only done once, on the Seneca nation reservation south of Buffalo, NY.  While the syrup gives you something more of the consistency of candy/taffy, the sap gives you a veritable snow cone, be it a very watery one.  Experiment!  Make ice-cream!

Oh, don't forget the actual sugar.  It works just as well if not better than cane or beet sugar.  I have never tried it in tea or coffee, but I am sure it would work fine.  The best part, though?  The candies!

They are not for everyone, but give them a chance.  They taste amazing.  Let them melt in your mouth!  If you feel unpatriotic about the maple leaf shape, have no fear, I have even seen Ethan Allen-shaped candies, and even various native hero candies.  Speaking of which, if you get the chance, find such a native hero.  Sometimes tradition tastes really good. 

Coming up next, a slew of posts on various other destination foods, domestic and imported!