Hello! Welcome to Vermont's agriculture. We have every thing from Ben and Jerry's ice cream to our world famous maple sugaring. If you like food, we've got some recipes for you. We hope you enjoy your stay because we sure enjoy your visit!
Things you can find on this web page
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Vermont Maple sugar recipes |
The sugaring season in southern Vermont usually begins in late February and continues through March, and well into April in Northern Vermont. There are down sides to sugaring, the sap only flows when you get the combination of freezing nights and warmer days.To make 1 gallon of syrup, a sugarmaker must boil down around 40 gallons of sap. That's a lot of sap for such a little amount of syrup. An average maple tree holds 10 gallons of sap, so millions of sugar trees are tapped for the annual harvest. ( These stands of trees are called "sugar bushes" or "maple orchards." The boiling of sap takes place in a swiggers with a characteristic vented roof).
Vermont has an ideal climate for growing maple trees. Vermont is the place to go for really good sap flow, and a syrup making know-how which has been handed down from generations, and will continue to be handed down until the end of time. An air romance associated with long established industry calls back many people each year to hear the roar of our raging fire, to inhale the sweet aroma of our unbelievably great maple syrup.
Usually forty years at least are required to have a maple tree large enough to tap.The diameter of the maple should be at least 10 inches, no shorter. For every six inches over 10 inches you can add a bucket (tap). It takes 4 to 5 maple trees to get enough sap (40 gallons) to produce 1 gallon of maple syrup.
Vermont is the largest producer of maple syrup in the United States today, producing a total of about 33% of the U.S. crop in 1995. Every county in Vermont produces some maple syrup. It is estimated, that we have around 2,000 maple producers in the state. In 1995, those producers made an estimated 365,000 gallons of maple syrup, coming to a total value of $8,500,000.
The production varies from year to year, with the weather playing a very important roll. Who knows how much syrup we'll produce? In the recent years, the maple crop has ranged from a low of 275,000 gallons in 1987, to a high of 570,000 in 1992. Franklin County leads the state in production of maple syrup. Each April the county hosts a three-day maple festival.
Vermont has a strictly enforced maple grading law controlling standards of density, flavor and color. The grade of maple syrup must be plainly and correctly marked on each container, along with the name and address of the producer. Vermont's law requires syrup to be free from any preservatives or other additives. Pure Vermont maple syrup is an excellent source of organic sugar.
Vermont maple syrup is made into pure maple sugar, maple candies and maple cream. These pure maple products are made by evaporating more water from pure maple syrup and controlling the crystallizing process during cowling.
The tourist industry has had a very positive impact on maple marketing, and maple products are presently being shipped to countries all over the world, but if your ever in Vermont make sure to buy some of our all natural maple syrup. If you really like sweets you should check out the Vermont grade A dark amber, but if your sweet tooth isn't all there you should try the Vermont grade A medium amber and if your the kind of person who doesn't have a sweet tooth at all, than the Vermont fancy grade is for you.
This is where the syrup comes in from the trees.
The pictures you see above are pictures I got from my teacher ( Judy Slack's) sugaring house in Corinth.
SUGAR ON SNOW:Heat maple syrup to almost a boil then pour it over a nice clean basket of snow. Roll it on to a fork and enjoy!
MAPLE WALNUT ICE CREAM
Maple bars:
Maple Barbecue sauce:
Maple glazed carrots:
Spicy maple syrup dressing:
Welcome one, welcome all,come and see the world famous Ben and Jerry's ice cream! We've got all the latest flavors and where to get them. We hope you enjoy yourself in Ben and Jerry land!!
Ben and Jerry's top 10 flavors
1.Cherry Garcia ice cream
2.Chocolate Chip cookie dough ice cream
3.New York super Fudge chunk ice cream
4.Chocolate Fudge Brownie ice cream
5.Phish Food TM ice cream
6.Cherry Garcia frozen yogurt
7.Chunky Monkey ice cream
8.Chocolate Fudge Brownie frozen yogurt
9.Peanut Butter Cup ice cream
10.ENGLISH TOFFEE CRUNCH
For the last century or two Vermont has been on the top in their beefy habits, marketing over 200,000 cattle and other dairy products. After making the $60 million production it makes the marketing of the cattle the second largest farm industry after dairy, in Vermont. In recent years many state producers have demonstrated their ability to produce top quality beef, from choice and prime to natural and organic. Though the majority of Vermont's purebred beef is sold through the freezer trade, directly to Pennsylvania meat packers, the department of agriculture is developing a system that channels Vermont beef directly into retail and wholesale markets.
In 1791 a man named Justin Morgan started his walk home from Springfield Massachusetts with his new 2 year old colt Figure. He got Figure instead of money from a debt owed to him. Figure was said to be able to out run, out work, out trot, and out-walk almost any horse in the area. As his legend grew countless sons and daughters were produced in Figure's image. Justin's horse, know known better by his masters name (Morgan) was the one of the greatest stallions of all times and the was owned by the only person who has ever established a breed on his own.
Vermonters counted all the Morgan horses in Vermont.We found that we had 18,300 Morgans worth about $28 million dollars. That's a lot of money for just a bunch of horses don't you think (not)! Those horses mean a lot to us. Vermont is where they got their name in fact they are named after a guy named Justin Morgan. Enough about Justin and lets get back on the topic.Horses and other equines are responsible for about 100,000 acres of open space in Vermont. Pretty amazing isn't it!?
Vermont is the first in New England:
1. in the production of maple syrup (in the nation)
2. in the production of milk
3. in the raising of livestock
4.in hay and corn silage production
5.and first in Ýhe production of wool,sheep, and of course lamb