There’s a reason maple syrup is known as liquid gold: It takes a full 40 gallons of tree sap to yield a single gallon of syrup. The rich harvest of sap is a hallmark of the coming spring in many cool regions—soon followed by the delightful appearance of the syrup at farmstands. If you have a sugarhouse nearby, you can visit and witness how the sap is collected and distilled down into syrup. All syrups sold to consumers are labeled “Grade A,” and classified by color and taste: Golden/Delicate, Amber/Rich, Dark/Robust, and Very Dark/Strong. Any one of these is delicious drizzled over pancakes, waffles, or even ice cream, but you might reach for the strongest for use in recipes.
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...Then Put Maple Syrup to Good Use
Here are three new ways to bring maple’s earthy sweetness to the table.
In baking recipes: Substitute sugar with maple syrup. Use ¾ cup syrup for every 1 cup sugar, and reduce the liquid called for (usually milk) by ¼ cup.
For breakfast: Heat 1 cup syrup until reduced by half. Add 1 cup fresh berries and simmer until soft. Drizzle over pancakes or waffles, or swirl into yogurt or oatmeal.
For whipped cream: Heat 1 cup syrup until reduced by half. Gradually whisk in 2 cups heavy cream; chill well. Whisk to soft peaks; dollop onto pies and other desserts.
IN-SEASON PICKS
Artichokes The flower buds of a thistle plant, artichokes should seem heavy for their size and have fleshy, tightly closed leaves. Refrigerate, sprinkled with water, in a plastic bag for up to five days. Baby artichokes need only be trimmed of their stems before cooking; larger artichokes require more effort—snap off outer leaves, slice off the top one-third of the artichoke with a serrated knife, then snip any remaining spiky tips with kitchen shears (rub cut sides with lemon to prevent browning).
Leeks When fresh, these delicately flavored alliums have bright green leaves and crisp white bulbs. Wrap them loosely in a plastic bag and keep in the refrigerator’s vegetable drawer for a week. Leeks get dirty when growing; trim off the root end, split the leek lengthwise in half, and cut into half-moons (or as directed in a recipe), then wash well in several changes of cool water, swishing to release any grit.
