By Scott Hutcheson/The Hungry Hoosier
Lebanon — Although nobody refers to it as “Mapleview” anymore, that is the official name of the neighborhood where I live. Originally platted at the turn of the last century, the old homes are shaded by great maples and in the leafiest part of the summer, the trees reach for one another to form a plush canopy over the streets. This time of year, however, it’s easy to ignore the bare-branched giants.
A few nights ago a freezing fog resulted in a two-hour school delay. While on my way to drop off my children, the maples were the furthest thing from my mind. I had e-mails to send, phone calls to make, deadlines to meet. My 8-year-old son, however, had something different on his mind. He took notice of those old maples, how the fog had frozen right on their branches, and the way the light filtered through the fog made the branches not sparkle but glow. He said to his little brother and me as much as to himself, “When God made the world, He sure made a masterpiece.” My e-mails, phone calls and deadlines didn’t seem so important anymore. For just a few seconds my world consisted only of mighty maples and little boys, and I marveled at the miracle of both.
The miracle of the maple isn’t limited to the way the trees look in the late winter months. Just as miraculous is what’s going on inside. With timing more precise than a Swiss watch, the maple tree knows when it’s time for the sap to flow and provide nourishment for the pending buds.
The Maple Belt, stretching from the Midwest through New England, Ontario and Quebec, is the only place in the entire world where maple syrup can be produced. March heralds the beginning of the sugar season, when families and friends gather to participate in the sap-to-syrup metamorphosis. Over the years, some of these casual gatherings have turned into full-fledged festivals. Vermont, which leads the U.S. in maple syrup production, is home to several maple festivals where visitors can participate in the syrup-making process and, of course, eat lots and lots of pancakes.
Maple syrup is best known as a sweet topping for breakfast food, but it has many more uses. March is a perfect time to pick some up and have a celebration of your own. The National Maple Syrup Festival, held the first two weekends of March in tiny Medora, entices their visitors to stay well beyond breakfast. Pancakes are available all day, of course, but they also serve maple barbecue chicken and pork chops. Even those who prefer something lighter can enjoy the maple season by following one of the festival’s delicious recipes, including a tasty Maple Balsamic Vinaigrette.
Most miracles take us by surprise, but the miracle of maple is one that shows up the same time each year like clockwork. But if we’re not paying attention, we’ll surely miss it.
Maple Balsamic Vinaigrette
1 teaspoon dry mustard
1 teaspoon fresh cilantro, chopped
3 tablespoons balsamic vinegar
2 tablespoons 100% maple syrup
1 tablespoon lime juice
1 clove garlic, minced
1 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Mix together the first six ingredients. Whisk in the oil until dressing is emulsified. Add salt and pepper to taste. Use on your favorite green salad. Refrigerate to store for two weeks. Recipe used by permission from the National Maple Syrup Festival (www.nationalmaplesyrupfestival.com).
