Northeast Ohio Amish country, where Hopewell is located, is well-known for its maple syrup. Hopewell’s woods teem with maple trees and the property has its own sugar house, built in 2014 with philanthropic support. Though sugaring is labor-intensive, it is one of our residents’ favorite winter farm activities.
In mid- to late winter, maple trees are tapped to capture sap, a clear fluid that carries nutrients and minerals into the branches when new buds are forming. Sap is drawn into the roots in the evening and the warmer morning allows it to ascend. It detours into spouts (taps) protruding from the tree trunks and is collected in clear plastic bags.
Staff and residents remove the bags and empty the sap into a 200-gallon container an average of nine times during the sugaring season. At the sugar house, excess water is boiled out over a large stove. It takes 55 gallons of sap to make one gallon of syrup.
Celebrate our 25th anniversary at home by indulging in maple treats. Syrup will be available at pop-up shops this spring and summer at local farmers markets.
MAPLE SALMON
1/4 cup maple syrup
2 Tbs soy sauce
1 minced garlic clove
1/4 tsp salt
pinch of pepper
1lb. salmon
In a small bowl, mix together the first 5 ingredients. Place salmon in a shallow glass baking dish and coat with the maple syrup mixture. Cover the dish and marinate salmon in the refrigerator for 30 minutes, turning once. Preheat the oven to 400 degrees. Bake uncovered for 20 minutes or until easily flaked with a fork.
Thank you Jennifer Miller, Hopewell’s Food Service Manager and Wellness Expert.
