Bountiful maple syrup season slowed by coronavirus

March Massachusetts Maple Month began early for state maple producers who, report the maple syrup season is a good one, but producers are experiencing a financial hit due to closure of sugar shacks and restaurants.

A spokesman for the Massachusetts Maple Producers Association said sugar shacks were on the way to a successful year and then the coronavirus hit. There’s a lot of syrup and all the different grades are good quality, but maple weekends, demos and taste-testings all have been canceled with sugar shack closures, the spokesman said. Gould’s Maple Sugarhouse on the Mohawk Trail in Shelburne, in business for 60 years, is among popular spots closed this spring.

Good news is that some of the state’s maple farms, such as Pure BS Maple Shack in Auburn, are offering curbside service, or self-serve.

Bruce Hopper and his wife, Maria, run the family-operated business at 149 Central St. Hopper described the season as “fantastic” and said he really misses the interaction with visitors since he closed. Visitors loved watching and hearing about the maple sugaring process, he said.

The Auburn farm is currently open to curbside pickup and delivery. Hopper recommends sending email to purebsmapleshack@gmail for more information about dates and times. Visit purebsmapleshack.weebly.com to order online. “Even quarantines are a little sweeter with maple syrup” is the Hopper family’s message on Facebook.

“The maple sap flow has ended for us, and we’re now into the birch season,” said Hopper, explaining that he currently is tapping mature birch trees on his property and plans to evaporate the sap into birch syrup. Different types of birch produce slightly different flavor profiles, according to Hopper, who said birch syrup sometimes can be bold or pretty harsh. Syrups all have their distinct taste, he said.

“I love to talk about sugaring and I’m trying to figure out different ways I can keep in contact with the public,” said Hopper, who speaks at garden clubs and educational programs at venues such as Tower Hill Botanic Garden in Boylston. He said he’s thinking about doing a video about the business “to stay in touch.”

You’ll find that many maple producers sell syrup at farmers’ markets and online. Maple syrup unopened keeps for a long time. It reportedly will keep for about one year in the fridge after opening and can be kept indefinitely in the freezer.

The 300 maple producers, most located west of Worcester, annually produce more than 60,000 gallons of maple syrup, according to the Massachusetts Department of Agricultural Resources. Visit www.mass.gov/agr or www.mass.gov/massgrown for more information about local farms, products, etc.

The maple syrup season got off to a quick start last month with perfect sugaring weather, according to the agricultural department. Warmer days, chilly nights and the sap began to flow in the sugar maples. Tree-tapping time usually is between mid-February and mid-March, and the exact time of year depends on location.

The Massachusetts Maple Producers Association, www.massmaple.org, is a nonprofit dedicated to the preservation and production of maple sugaring in Massachusetts. You’ll find recipes on the association’s website, in addition to Mass Maple Updates. Connect on Facebook.

Recipes for Bangin’ Breakfast Potatoes, Maple Popcorn and Maple Apple Pie are courtesy of the Massachusetts Maple Producers Association.

For a different kind of recipe, Bruce Hopper of Pure BS Maple Shack in Auburn offers an idea for an adult cocktail “after the kids are in bed.” He mixes maple syrup with whiskey and lemon juice to make a “good whiskey sour.”

BANGIN’ BREAKFAST POTATOES

3 diced medium potatoes, see note

1 tablespoon olive oil, plus more if needed

2 bacon slices

1 clove minced garlic

1 tablespoon pure maple syrup

Fresh parsley to taste

Salt and pepper to taste

Old Bay Seasoning, to taste

1 fried egg

Note: Yukon Gold potatoes were used in testing recipe, but you can substitute another variety. Before assembling ingredients, freeze bacon slices for easier chopping.

Wash the potatoes and cut into square pieces. To prevent any browning, place cut potatoes in a bowl of water.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. (Tilt the skillet so the oil spreads evenly). When oil is hot, drain the potatoes and add to skillet. Season with salt and pepper to taste and Old Bay Seasoning to taste as needed. Cook for 10 minutes, stirring the potatoes often until brown. Chop the bacon and add to the potatoes. The bacon will start to render and the fat will begin to further cook the potatoes. Toss it a bit. Once bacon is cooked, add the minced garlic and toss. Season once more. Let garlic cook until fragrant, about 1 minute and add fresh parsley to taste. Just before serving, drizzle maple syrup over the potatoes and toss. Cook another minute to allow potatoes to caramelize. Serve in a warm bowl with egg sunny side up. Makes 2 servings. Note: Add a little avocado before serving, if desired.

MAPLE POPCORN

6 cups popped popcorn

1 tablespoon butter

1/3 cup pure maple syrup

Salt

Melt butter in saucepan and add maple syrup. Heat through and pour over popcorn. Add salt to taste.

MAPLE APPLE PIE

5 cups sliced apples

½ cup sugar

2 tablespoons flour

½ teaspoon cinnamon

Dash of salt and nutmeg

¼ cup maple syrup

½ cup sour cream

Pastry for double crust 9-inch pie, see note

Note: You can find different brands of refrigerated piecrust sold in supermarkets.

Combine dry ingredients and sprinkle 2 tablespoons of the mixture over unbaked bottom crust. Add the rest to the sliced apples along with the maple syrup and sour cream and stir. Add to crust. Top with a lattice crust. Bake at 425 degrees for 15 minutes. Continue to bake at 325 degrees for 45 minutes longer or until crust is nicely browned. Cool before serving.

MAPLE MASHED BAKED SWEET POTATOES

Maple-Mashed Baked Sweet Potatoes can be served with chicken or turkey, or with a side salad.

4 medium, unpeeled sweet potatoes

¼ cup milk

1 tablespoon butter

2 tablespoons maple syrup

Juice of half a lemon

Salt and pepper to taste

Ground nutmeg or cinnamon

Preheat oven to 400 degrees. Pierce the potatoes two or three times with a fork. Arrange potatoes on baking sheet and bake for 45 minutes to an hour. (The pulp should be tender). Slit the skin to let the steam out. In large skillet or saucepan, heat the milk, butter and maple syrup. Be careful not to boil. Scoop out the sweet potato pulp and add to milk mixture. Mash (mixture will be lumpy) and stir in lemon juice. Season with salt and pepper. Top with nutmeg or cinnamon before serving. Makes 4 to 5 servings.

A sampling of area maple syrup producers

Syrup available either for curbside pickup or online. Please call ahead or check out the website

Agronomy Farm Vineyard: 338 Ware Corner Road, Oakham; (508) 212-9889; http://agronomyfarmvineyard.com

Mason Farm: 186 Pleasantdale Road, Rutland; (508) 414-1525; on Facebook

Sap Castle: 29 Overlook Road, Rutland; (508) 886-4564; www.sapcastle.com

Hardwick Sugar Shack: 572 Jackson Road, Hardwick, (413) 477-0932; http://www.hardwicksugarshack.com/

Salmi’s Sugarhouse, 41B Bacon Street, Westminster; (617) 823-9407

Stacey’s City Syrup: 19 Wyola St., Worcester; (508) 579-8664;

Hollis Hills Farm: 340 Marshall Road, Fitchburg; (978) 696-3130; http://www.hollishillsfarm.com/

K.E. Farm: 317 Lead Mine Road, Sturbridge, (508) 347-9323; http://www.maplesugarhouse.com/