The new grading system is different from the old system in 3 important ways:
• The new grade names are comprised of a color and a taste descriptor.
• The new grades are not a designation of quality, rather an aid to determine personal preference.
• This grading system is intended to be uniform across the maple producing regions of the United States and Canada.
Here at Square Deal Farm, we’ll continue to produce premium quality, certified organic, and single source maple syrup the way we always have. The only change is that in January 2015, you’ll begin seeing our new grade stickers.
Square Deal Farm is remotely located in Vermont’s North East Kingdom. We are surrounded by wild lands and bordered by an eleven-thousand-acre wildlife preserve. Our soil and water are pure, clean and rich in TASTE OF PLACE.
Our pure Vermont organic maple syrup is SINGLE SOURCE. It’s all made here on our farm from trees we know and love.
Maple syrup comes in several grades and varying quality. We bottle only the HIGHEST QUALITY syrup which is BATCH-TESTED for flavor and TRACEABLE to the day of production.Our syrup is CERTIFIED ORGANIC which not only ensures freedom from chemical additives, herbicides, and pesticides, but also evidences our commitment to sustainable agriculture.
Vermont maple syrup must be bottled at a temperature of at least 180° F. We never put hot syrup into plastic. We bottle into FOOD-GRADE TIN or GLASS only.
Sugaring is part of our DIVERSIFIED FAMILY FARM. We live and work here. We also raise Pinzgauer cattle and pastured pigs, tend bees, grow apples and harvest our own hay. And we manage our forestland for timber, wildlife and, of course, maple syrup production.
When you want to GET IN TOUCH, you can. And when you can VISIT, give us a call. We’d love for you to see where your maple syrup comes from.
Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).
Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.
Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.
Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.
Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.
To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.
Maple Pumpkin Pie (from epicurious)
Gourmet November 1996
2 recipes pastry dough
an egg wash made by beating 1 large egg yolk with 1 teaspoon water
1 cup dark robust maple syrup buy here
2 cups canned solid-pack pumpkin
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup heavy cream
2/3 cup milk
2 large eggs
On a lightly floured surface with a floured rolling pin roll out two thirds dough 1/8 inch thick (about a 14-inch round). Fit dough into a 10-inch (1 1/2-quart capacity) pie plate and trim edge, leaving a 1/2-inch overhang. Crimp edge decoratively and chill shell 30 minutes. Shell may be made 1 day ahead and chilled, covered loosely with plastic wrap.
Preheat oven to 375° F.
On lightly floured surface roll out remaining dough 1/8 inch thick (about a 10-inch round) and with a 2-inch leaf-shaped cutter cut out 16 leaves. Transfer pastry leaves to a baking sheet and chill until firm, about 15 minutes.
Brush leaves with some egg wash (being careful not to drip onto edges) and bake in middle of oven until golden, about 12 minutes. Transfer leaves to a rack and cool. Leaves may be made 1 day ahead and kept in an airtight container at room temperature.
In a 3- to 3 1/2-quart heavy saucepan gently boil maple syrup until a small amount dropped into a bowl of cold water forms a soft ball, about 210° F on a candy thermometer, and cool slightly. In a bowl whisk together pumpkin, cinnamon, ginger, salt, cream, milk, and eggs and whisk in maple syrup.
Pour filling into shell and brush edge of shell with some egg wash. Bake pie in middle of oven 1 hour, or until filling is set but center still shakes slightly. (Filling will continue to set as pie cools.) Transfer pie to a rack to cool completely.
Garnish pie with pastry leaves just before serving. epicurious
Instead of 1 cup of granulated sugar in recipes, use maple syrup in an equal amount. However, when baking, reduce the liquid by 2-4 tablespoons per 1 cup maple syrup used, add 1/4 tsp baking soda and reduce the oven temperature by 25 degrees.
“We just can’t get enough of your syrup – friends and family who we gave some to over the summer have submitted their requests for refills, and I’m happy to know we can oblige with some Vermonty packaging!”
“My wife and I bought some of your maple syrup last Oct. at the Fall Festival in the Northeast Kingdom. We just had it and it was great. It brought us back to Vermont and the wonderful experiences and people we met at the Fall Festival…keep up the good work and know that your natural product does bring happiness to those who use it.”
“Thanks Ray,for the gallon of Vermont’s….dare i say, the worlds finest syrup.”
“Square Deal Farm, best vermont maple ever!!!!YUMMMMMMMMMM”
“Thanks for the great tasting Vt. syrup. I grew up in Vt. and this is as good as it gets. I am enjoying the gallon out here in Marshall Ak. 400 miles from a road system. You folks are great!!!”