Greetings Harmony Farm Members!
This week on the farm we are transitioning from maple season to opening up and planting our spring garden beds.
Our last batch of syrup is dark with amazing maple flavour. Did you know that the colour of syrup is determined by the time of year that the sap was harvested? As the weather warms, two things happen that influence flavour and colour: the sap becomes more dilute and the microbes in the trees come back to life. Microbes break down sucrose in the sap to glucose and fructose, both of which can undergo a Maillard (or browning) reaction when they are heated, unlike sucrose. This, as well as the fact that the sap is boiled longer because it is more dilute is what gives late syrup its wonderful caramel colour and more robust flavour.
With the forecast we are expecting this week, we will start to plant cool-hardy veggie and flower seedlings directly in the soil outdoors. We have so many fresh and delicious veggies coming soon! In the meantime, we have some nutrient-packed microgreens and pea shoots as a first taste of spring flavour.
Wishing everyone a peaceful long weekend,
Greg and Kate.
