“New York Maple Festival” & “Maple Salmon Fillets”

Come, taste the Tradition! This weekend is Maple Festival time in New York State. There are so many iconic symbols that illustrate what New York State is known for and Pure Maple Syrup is one of them. New York State is 1 of 17 states in the USA that produce 100% Pure Maple Syrup. “The Empire State“ has a distinctive climate, its soil, and trees are recognized as the finest, and perfect for producing Pure Maple Syrup.  

Did you know that New York State is the second largest state in America to produce maple products? Yes, it is true, but Vermont is number one. Canada, although produces more than 80 percent of the world’s maple syrup, and it is mostly produced in Quebec. These dedicated “sugar-makers” take pride in their syrup, and all things made with maple. These Maple Farmers work hard in the forests to continue the tradition of collecting sweet sap for their production of Pure Maple Syrup. That is the way it has been for hundreds of years, and they intend for the tradition to continue for years to come in the future.

It takes more than 40 gallons of maple tree sap to produce one gallon of Pure Maple Syrup. A maple syrup production farm is called “sugar bush” or “sugar wood”. Sap that is collected is boiled in a “sugar house” or “sugar shack”. Maple trees can support between one and three taps, depending upon the trunks diameter. An average maple tree will produce about 9 to 13 gallons of sap per season. Sap is usually tapped during the day, but not at night because the temperatures drop which will restrain the sap flow. Maple Trees can continue to be tapped for sap until they are over 100 years old.

Maple Syrup is often eaten with waffles, pancakes, and French toast. It is also used as an ingredient in baking as a sweetener and for a flavoring agent in many recipes. The United States uses a grading system for their standards of Maple Syrup, which is divided into two major grades: Grade A and Grade B. The grade of syrup not for table use is called commercial or Grade C. Grade A typically has a milder flavor than the Grade B, which is a very dark color, but has a very rich maple flavor.

I remember when I lived in upstate New York, there was a wonderful Maple producer called Sprague’s Maple Farms. They are located in Portville, New York. Portville is a quaint town in the Southern Tier. Numerous times I have been to their farm, not only purchasing maple products, but to have breakfast and dinner at their restaurant. This weekend is their “Maple Festival.” March 22, 23, 29, and 30th. Sprague’s has a year-round, full service restaurant, featuring their own 100% pure maple products. They give tours and demonstrations, plus have many activities for children. Maple cake donuts, maple cotton candy and sugar on snow are very popular with their customers. 

Sprague’s Maple Farm also has a beautiful gift shop featuring all their Maple products and you can purchase products from their online store as well. But the best thing about Sprague’s is their “Pure Maple Syrup“. I can’t tell you how amazing it tastes especially on top of pancakes. So smooth, flavorful, and gooey, it brings back comfort foods that you longed for from home. So, experience an old fashioned good time, make Sprague’s a pleasure to visit. They uphold the tradition of generations who came before them, including Native Americans, who were the first to practice the maple trades. It’s Pure Maple Syrup time! 

My recipe this week is in honor of our maple syrup producers. It is called “Maple Salmon Fillet.” This delicious sauce is sweet, due to the maple syrup, but it is a perfect flavor with the salmon. It has an oriental undertone because of the soy sauce. The salmon is so moist and tasty that you will think you are in the orient. I made a side dish of asparagus and some white rice for a delightful meal. 

“Maple Salmon Fillet”

Ingredients:
1/4 cup pure Maple Syrup
2 tablespoons Soy Sauce
1-2 clove Garlic, minced
1/4 teaspoon of ginger, minced
Salt and Black Pepper to taste

Directions:
Mix maple syrup, soy sauce, minced garlic, and minced ginger. This is the glaze.
Prepare the baking dish/sheet. Use aluminum foil to line the baking dish/sheet to
save on scrubbing. Spray cooking spray on the foil. Sprinkle the salmon fillet both
sides with salt and black pepper, then pour some of the glaze on the salmon. The
glaze is a bit watery so fold the foil a little inward to make sure the glaze is gathered
with the salmon and not running around the sheet. Cover and let the salmon
marinate in the refrigerator for no more than 30 minutes. In the meantime,
preheat oven to 400°F and cook your rice. Place the salmon in preheated oven, bake
for 20 minutes uncovered or until it’s cooked through. While the salmon is in the
oven, wash and cook the asparagus. After 20 minutes, the rice should be cooked and
so you could serve everything together. Warm up the rest of the glaze before serving
the sauce for salmon. Then Enjoy!

Till Next Time…………..

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