ENJOYING MAPLE SYRUP
Telling folks how to enjoy maple syrup is a little like telling a bird how to fly, but maybe you'll find some new ideas in what follows. Maple syrup is great on pancakes, needless to say, also waffles and French toast and biscuits and muffins and oatmeal and yogurt and vanilla ice cream and... Use it to accent citrus fruits--especially grapefruit--and to enhance apples and pears and grapes and, of course, blueberries. Maple syrup is great for glazing a ham, with roast pork, or for giving a touch of additional sweetnes to root vegetables, like carrots and beets and turnips. Corn fritters with maple syrup are a classic favorite, and the most traditonal baked beans are sweetened with maple instead of molasses. Try our maple syrup in tea, or your favorite milk drink. For a special treat, check out this recipe using maple syrup. Also, see the State of Maine's Web page of maple syrup recipes.

HOW WE PRODUCE OUR SYRUP
From the time the first crow flies, usually in late February, to sometime in mid-April, the sparkling clear "Sweetwater" of the Indians flows. In a good year, one large tree may pour out as much as 60 gallons of sap, without suffering injury; this amount will be reduced to about 1-1/2 gallons of syrup. Once it flows from the tree, the sap must be processed within a few hours or it will spoil, so we must work 'round the clock, once the spring run has started

We gather our sap the old-fashioned way, in buckets hung from trees, and boil it down to syrup over a wood fire in our sugar house here at the farm. The sap, usually about 3 percent sugar, is kept constantly boiling, throwing off dense clouds of steam as it becomes more and more concentrated . When the syrup reaches the proper temperature, we filter it to remove "sugar sand" particles which might cause cloudiness. Then, we pack and seal the syrup in sterilized containers. We have been licensed for maple syrup production by the State of Maine for over 20 years.

STORING MAPLE SYRUP
Goranson pure Maine maple syrup contains no preservatives and should be refrigerated or kept in a cool, dry place after the seal is broken. It normally will not freeze, so the freezer makes an ideal storage place. Or, it may be heated to 180 degrees and canned in sterilized jars. Process pints in boiling water for 10 minutes.

If syrup ferments, it can be restored to full flavor by bringing it just to the boil, without stirring. Let it simmer for 2 or 3 minutes, then turn off the heat and let it cool to room temperature. Skim all matter that rises to the surface, boil briefly once more and store as above.

RECIPE FOR MAPLE-MUSTARD BARBECUE SAUCE
This is a spicy, sweet and sour basting sauce for grilled chicken, pork chops or spare ribs. Recipe makes about 3/4-cups, just enough for 4 servings.

2 tbs Dijon-style, or other strong, prepared mustard
2 tbs lemon juice
1 garlic clove, crushed through a press
1 tsp cracked black pepper
1/2 tsp dried thyme leaves, crushed
1/3 cup maple syrup
1/3 cup peanut oil or other mild oil

Whisk together all ingredients in the order listed.