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!   

Seeking A Pleasant Climate?

Tired of persistent heat, cold, rain, drought, dust, overbearing weeds?  Looking for the perfect place wherein one can keep their windows open all year, day after day, without fear for sudden rain or the sudden dash to stop a thermostat from taking control?  Do you wish to never experience anything remotely connected to "seasonal" again?

Look no further than the San Diego-Tijuana international metropolitan area!  January days in the mid 60's, July days in the mid 70's, and almost no variation otherwise!  Only 10 inches of rain a year!  Temperatures moderate enough to keep one from ever worrying about either frost or drought again!  The swaying palms of the tropics combined with the great frigid swimming pool of the California Pacific right off the backyard!

OK, so its covered in a nice layer of haze and smog much of the time and the water bills tend to be a bit extreme, but for anyone who wants a truly "in between" climate, coastal Southern California is the place to be.  The risks involve potential water hardships if California keeps overdrawing its reserves from farther afield than they ever planned to ship water in, not to mention earthquakes, landslides, tsunamis, insane wildfires (at least with the current wildfire management strategies), and, you know, forgetting that the rest of the world exists, but climate wise the place can be pretty nice. 

There is probably no better place outside of Hawaii and southern Florida for growing a large assortment of palms and even quite a few tropicals.

Having the Pacific Ocean for a backdrop is also pretty nice.  Big blue moderates the temperatures and is amazing water to swim in.

That said, the environmental damage in southern California is catastrophic.  Development has almost completely changed the world there, in many cases actually adding significantly to the natural disasters, especially where wildfires are concerned.   Outside of the North American prairies, there has probably been no place worse affected than here because of the removal of native flora and fauna.  Part of this lies in the fact that precious little room is available for continued expansion (the same problem that southern Florida faces); miles inland lies the beginnings of the deserts of the interior, and even walking a few blocks away from the beach turns up the temperature a few degrees.  Still, people will keep moving to sunny Cali so long as the natural living conditions keep remaining so amazing.  Midwesterners, Lakers, and Northeasterners often look on at such places in envy for the lack of general extremes they have, especially when contending with too much or too little of the good things like moisture, chills, and heats. 

Still, you can never slide down a hill on a sled here in the wintertime.  You can't have many kinds of fruit trees that need a little winter chill to properly fruit.  You can't even make good wine when the heat turns up (not that I am... heh... in any way unappreciative of California wines.  Napa can still manage to get the heat when it needs to.  You know, if you want to make pretentious statements about superiority.)!  Eternal spring is not for everyone or everything.  I often remember this when I feel gloomy over a Michigan late spring, early frost, baking July, or overly frigid January.  We do, after all, have amazing forests, prairies, and water that could make even the majestic Pacific blush.  Perhaps the best thing to do is appreciate what one has and try to make the most of it and learn all one can about it.  The pleasant climate might just end up being the one where the most familiar things flourish.