Rich Focht owns Hummingbird Ranch in Staatsburg, NY. They make maple syrup, maple creams and maple sugar. According to Rich, only 2% of sap is sugar. It takes 50 gallons of sap to make just 1 gallon of maple syrup.
Rich and Evan spoke more about maple syrup grades. Hear their interview here.
Maple Syrup Evaporator
Maple and Parsnip Soup
Developed by Chef Jason Baker, JT Bakers, Greenwich, NY
From The New York State Maple Producers Association, Inc.
3 lbs Parsnips - peeled & sliced 1/4 inch thick
1 large White Onion - peeled & sliced 1/4 inch thick
8 cups Water
1 large Bay Leaf
1 cup Pure NYS Maple Syrup
1 cup Heavy Cream Salt/White Pepper
Lightly brown parsnips and onions with vegetable oil in sauce pan, season lightly with salt and white pepper. Add water, maple syrup, bay leaf, and cover. Keep flame low and simmer until tender. Pull out bay leaf and puree all remaining ingredients until smooth in a food processor.
Pour ingredients back into pot, add heavy cream, and reheat being careful not to boil. Season to taste with salt and white pepper. Drizzle with maple syrup and serve warm with crusty bread.
Music Break: Double Infidelite (Instrumental) by Cyrz