Pure Vermont Maple Syrup Straight From the Farm To Your Table
To operate a maple syrup farm, you have to really love the outdoors and all kinds of weather.
The season for tapping maple trees for their beautiful sap starts in the winter. The sap begins running as soon as temperatures hit freezing and rise above 32 degrees Fahrenheit during the day. At that point, the harvest begins.
According to Austin Purinton, of Purinton Maple, "The most interesting aspect of maple farming is working with Mother Nature and never knowing what the weather will hold."
In February, each tree is gently tapped with a spout and connected to a system of tubes to their sugarhouse. With the help of a vacuum pump, the sap makes its way to production. When you have thousands of trees connected to tubes that wind their way to a processing facility, a big storm can certainly throw things into disarray.
You can see how this plays out on the Purinton Maple Instagram where they post photos that show how maple syrup is collected and produced. What you can’t see is that they have 17,000 trees that produce 6,000 to 8,000 gallons of syrup in a single maple-sugaring season.
The Purinton Family has farmed maple and dairy in Vermont since 1803. Peter Purinton founded Purinton Maple in 1979 when he bought his own maple sugar woods in Huntington. He has a simple philosophy, “Leave the maple sugar woods better off than he found it.”
Today with his wife, two daughters, two sons and three dogs, the family manages the maple syrup business. If you’re local to Vermont you might also be familiar with the Purinton Family Christmas tree farm.
Purinton Maple produces premium maple syrup in several grades — golden, amber and dark. Sap comes out of the tree as a watery, only slightly sweet substance. Their wood fired process evaporates the sap and heats it until the sugars caramelize and pure maple goodness is produced. The syrup is then filtered to remove soil and other tree elements and stored in stainless steel gallon barrels.
The final product is the amber deliciousness that tastes so good on pancakes, vegetables, meat and in chocolate and granola. The exciting thing about maple syrup is that there is more than one flavor and kind to explore. For cooks, bakers and anyone who loves to eat, the world of maple syrup as a sweetener is a delicious one.
At Purinton Maple they produce three grades of syrup to add different levels of complexity and flavor to your food:
Grade A Golden, Delicate - Golden color with a delicate bouquet flavor. This is their lightest grade with 75 or more percent light transmittance. Golden delicate is made in the early part of the maple sugaring season. It’s the preferred grade for maple cream, maple candy, and as a topping on vanilla ice cream.
Grade A Amber, Rich - Amber in color, rich in flavor. This is an all around table syrup 50-75 percent light transmittance. Amber Rich is made in the middle of the maple sugaring season. It is the preferred grade for pancakes, waffles, coffee, and tea.
Grade A Dark, Robust - Dark in color and robust in flavor. This is a great cooking syrup 25-50 percent light transmittance. Dark Robust is made at the end of the maple sugaring season. This is also when the tree is most biologically active and producing more phenolic compounds (the same types found in wine or tea). The trademark of dark robust is the heavy maple flavor. It is the preferred grade for cooking recipes, meat glazes, oatmeal, cold cereals, pasta sauces, barbecue sauces, and baked beans.
Apart from the syrup which is liquid sunshine, Purinton Maple's Cotton Candy is sheer delight and because it is low glycemic, you're not actually going to get a sugar rush. The sugar craving is also less intense, which means it will last longer (for some people).
For farm fresh, family made maple syrup, maple sugar and other maple products (of a single origin), discover Purinton Maple on Treatmo. Their care and connectedness to nature is truly authentic and defines an exceptional product.
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by Anna Zefferys, Founder and CEO, Treatmo - fresh and natural food in a tap!