The sweet flavors of spring

Written by Robin Glowa
Wednesday, 30 March 2011 00:00

“Am I not a sugar maple man, then? Boil down the sweet sap which the spring causes to flow within you. Stop not at syrup, - go on to sugar, though you present the world with but a single crystal, a crystal made not from the trees in your yard, but from the new life that stirs in your pores.”

— Henry David Thoreau

The first day of spring has arrived! Though snowflakes may linger still in the chilly, damp days of March, there are also days of wondrous sunshine when the crocuses crack open their perfect petals, and the daffodils begin to break through the carpet of icy leaves. You can feel your blood beginning to stir with all the hopeful renewal of this new season.

Spring is a blessed time to embrace the joy of new growth and new beginnings. Just as our blood begins to flow with invigorated purpose, so does the life blood of sugar maple trees. The sap that begins to flow from deep within the trees signals the true beginning of spring in New England.

Maple syrup is the sweet result of boiling down that sap, a laborious process that requires 40 gallons of sap to render one gallon of syrup. But to maple sugar men like Rick Harrington, of Brattleboro Vermont, the results of his labor are a magnificent contribution to a delicious life.

The marvelous flavor of maple syrup is a wonderfully natural way to sweeten salad dressings, yogurt parfaits, cakes, pies and muffins, baked beans and of course, pancakes. Rick is a master pancake chef, often embellishing the tender cakes with his own, hand picked wild blackberries.

Maple syrup supplies the body with zinc and manganese, both important for sustaining a healthy immune system. Manganese and zinc may also play a role in supporting men’s reproductive and prostate health.

Taste the sweetness of spring and enjoy maple syrup, a native, natural part of preparing a delicious life.

Spring Syrup

Use on pancakes, waffles, French toast, ice cream, yogurt or oatmeal.

2 cups pure maple syrup

2 medium organic apples (peeled, cored an thinly sliced)

1/2 cup dried cranberries or cherries (optional)

1 1/2 tablespoons organic butter

1/2 cup chopped pecans or almonds (toasted)

Melt butter in a saucepan and cook apple slices until golden brown. Pour in maple syrup and dried fruit if using. Heat until syrup is warm and fruit is slightly plumped. Add nuts.

Robin Glowa, HHC, AADP, is a food and wellness enthusiast who earned her certification in holistic health counseling from the Institute for Integrative Nutrition and Columbia University Teachers College.

She specializes in teaching healthy cooking classes for children and adults, as well as cooking presentations and wellness workshops for many local organizations.

For more information go to theconsciouscook.net, call 203-393-1037, or http://confessionsofaconsciouscook.blogspot.com.