Sue Nelson, Part 3

Today is the last installment of Nelsonstrail.  They've finished boiling down the maple sap, but they are still busy cleaning up and storing equipment for next year.

Part 3, Completing the Process

 

 

After all of the work of gathering maple sap and boiling it down, which by now has taken around sixteen hours, the syrup is made but the process continues. 

Bob lifts the heavy bubbling brew and pours it into one last tank, which Sue has lined with filters.  Bob informs that some producers skip this messy step, but he insists on it because it makes the syrup velvety smooth.

 

 

While the syrup runs through the filters, Sue readies the bottles. Much care is given while filling the bottles with a slow, steady stream because air bubbles can get trapped inside.  When Sue sees air bubbles, she shuts off the spigot and slowly moves the bottle from side to side to release the trapped air. When the bottle is full, it is capped and laid on its side to sterilize the cap and to seal the bottle.

I was the fortunate one when the Nelsons gave me the first taste of the first run. Sweet! I had to agree with Bob, the still-hot syrup was like liquid velvet. I’ve tasted samples at maple syrup festivals, such as the one held at Malabar Farm. One taste of the Nelson’s convinced me that the extra care that they take is worth it because the taste samples at festivals were much thinner. Sue also makes maple butter, which is another labor intensive process of further reducing the syrup while constantly stirring the batch.   

Naturally, the Nelson’s use their maple syrup whenever possible when cooking, substituting it for white or brown sugar. One of Sue’s favorite dishes is Maple Fried Apples, which is quick and easy to prepare. Simply core, peel, and slice four medium sized apples and gently fry in two tablespoons of butter. When the apples are as done as you like, add one half teaspoon of cinnamon and a sprinkle of salt. Finish off with one fourth cup of maple syrup and enjoy on waffles, pancakes, or as an accompaniment to pork dishes.  Maple syrup is also a tasty substitute for brown sugar in baked beans or in winter squash dishes.

 

Along with their maple business, the Nelson’s are also honey producers. For on-site customers, the Nelsons can be contacted by phone at (740) 360-6967. They are regular vendors at NorthSide Farmers market in Galion and at The Farmers Wife store, located at 710 Iberia Rd., Galion.

 

 

 

I hope that you enjoyed your armchair visit with Sue and Bob. Look forward to more stories like theirs here on Ohio Country Journal as the year moves through the seasons.

 

Marcheta *story harvester