Maple syrup is graded by color, the
darker the color the stronger the maple flavor. The maple syrup season,
form 4-6 weeks long begins in the deep snows of early march and ends
with the budding of the trees amidst the song of the spring peepers
in late April. As the seaon progresses from winter to spring, the
trees the sap and the syrup change. Ideally a well-stocked kitchen
should contain atleast 2 grades.
The first
syrup we make is very light in color, sometimes almost clear.
This is graded Fancy . It
has an aromatic almost vanilla like maple flavor. It is excellent
on ice cream, fruit and deserts as well as waffles french toast
and pancakes.
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Grade
A Medium Amber comes as the season
matures. It is a shade darker than fancy. It is still a light
aromataic syrup but has a more pronounced maple flavor. This
along with Grade A Dark Amber is the traditional the pancake
maple syrup.
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Grade
A Dark Amber is
produced toward the end of the season as the weather warms up.
It ras a robust maple flavor and is great in yogurt and oatmeal.
It is a good choice for baking. It if you're looking for good
hearty maple flavor get Dark Amber.
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Grade
B is made last. It's strong maple
flavor is hard core. Traditionally considered a cooking syrup
it is gaining popularity as a table syrup. It is also well known
for its benificial use in cleansing as written about by Stanley
Buroughs in his book The Master Cleanser.
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