I’ve been on a lot of field trips, including a visit to some of my Michigan neighbors who make wood-fired maple syrup.

I first met the Flemings when I bought some of their fabulously delicious red bell peppers at the Saugatuck Farmers Market a couple years ago.

I joined them as they tapped some trees in the woods on their farm.

I’ve been enamored with maple syrup since I read Miracles on Maple Hill, a charming story set in the 1950s. A must-read for nature lovers and fans of children’s literature.

But back to the syrup.

This strange so-called “spring” we’re having, which included a dusting of snow this morning, makes for a longer maple season as freeze-and-thaw cycles make the sap run longer.

Producers tell me when it goes from cold straight to warm, the sap comes all at once and then they’re finished. So in this case the crazy weather is an asset.

Maple syrup might be the North American continent’s earliest sweetener.  Native Americans taught settlers how to make it, tapping trees with stones, then using bark to funnel the sap into birch buckets.  It was concentrated by dropping hot stones into the buckets.

Today, the process is remarkably similar.  At the first hint of spring, when a freeze/thaw cycles begin, sap comes up from the roots to nourish the branches.  Trees are tapped with a drill, then plastic taps are “tapped” in with a hammer and a tube attached that resembles a medical IV tube.  The sap runs into food-safe buckets, which get emptied into a larger bucket, then into a tank on the back of a truck.  The truck is dispatched to the sugar shack, where the sap is pumped into a holding tank near the evaporator.

The evaporator could be considered a giant rectangular saucepan with thermometers and indicators to be sure it never gets to a simmer.

The sap, which tastes sweet but is a clear liquid like water, is warmed until most of the liquid evaporates, leaving a rich amber syrup.  The syrup is then drawn off, filtered, graded, and then bottled for market.

It takes about 50 to 60 gallons of sap to make a single gallon of syrup, which gives you an indication of why the price is so dear - there’s a lot of work that goes into that golden amber.

And a little goes a long way.

My favorite way to enjoy it?

Drizzled over vanilla ice cream or stirred into yogurt.  With all due respect to pancakes, waffles and French toast, for some reason the creamy/sweet combination is the ultimate pleasure for me.  Here, I’ve strained whole milk yogurt to thicken it a little.  Enjoy.

If you enjoy this post, please consider subscribing to my newsletter, or my feed.  And are we Facebook,Twitter or Pinterest friends yet? Photos by Janine MacLachlan, The Rustic Kitchen, www. RusticKitchen.com. All rights reserved.

Did I mention I wrote a book?  I’ve been kind of quiet about it here for a while, during the editing, designing, printing, shipping…

And now I’m delighted to announce it has arrived!  Farmers’ Markets of the Heartland is heading to a book store or mailbox near you.  It officially launches on June 4, but some folks who have pre-ordered have received their copies.  It even has its own Facebook page.

I am overwhelmed with gratitude for all the people who helped make this happen.  I want to send a big smushy thanks to all the good people who sell and shop at farmers’ markets, and especially those who took time to talk to me during the busy season.

If you’re inclined, click over to Amazon to “like” it, or even order!  Or stop by the online Barnes & Noble.  I have particular affection for independent book stores, so please tell me if you spot it while out on your rounds!

Or enter to win a copy!

In celebration of the book release, I’m giving away the very first autographed copy to someone who’s been with me along the way, meaning the readers, subscribers and followers of the Rustic Kitchen.

You can enter a bunch of ways:

• Comment here telling me what you like about your favorite farmers market (don’t forget to name that market).
• “Like” Farmers’ Markets of the Heartland on Facebook.
• Follow me on Twitter or Pinterest, or both.
• Sign up to receive my newsletter.
• If you have a blog, post about the giveaway and link to this page.

Each of these touchpoints will get your name in the pot, and thus following me everywhere will improve your chances.  If you send your friends and they follow too, ask them to tell me and you’ll get your name in the kitty yet one more time. Post on your blog, and you’ll get two little pieces of paper with your name.  Next week I’ll announce the winner.

And let’s get together in person

I also have a few appearances scheduled, so please come out and say hello.  You don’t have to buy a book — I’m just grateful for the sign of solidarity!

• May 30: appearance on Chicago Tonight on WTTW.  I’m sorry I can’t ask everyone to the studio for moral support, but I’d love you to watch and send good energy my way.
• June 9:  Printers Row Lit Fest with Chicago Tribune’s Monica Eng and chef Sarah Stegner of Prairie Grass Café.
• June 18: Floriole Bakery & Café: farm dinner featuring recipes adapted from the book, followed by book signing.
• July 9: Chicago Public Library at the Harold Washington Library Center.
• July 28: Organic Valley’s Kickapoo Country Fair.

Again, thanks to all for your encouragement and support!

If you enjoy this post, please consider subscribing to my newsletter, or my feed.  And are we Twitter or Pinterest friends yet?  Photo by Janine MacLachlan, The Rustic Kitchen, www. RusticKitchen.com. All rights reserved.