Enter Our Giveaway for Free Products!
(Photos courtesy of Crown Maple)
Naturally vegan, GMO-free, and gluten-free, maple syrup and maple sugar are two of nature’s healthiest sweeteners. Since Robb and Lydia Turner launched Crown Maple in 2010, the business has quickly become one of the most beloved brands of maple syrup on the market. Last year, Crown Maple was the fourth largest maple producer in the USA, with more than 5,000 acres of maple farms in New York and Vermont.
Attendees on our 2017 Holistic Holiday at Sea cruise were very excited to eat dishes made with this wonderful syrup, and take home samples of Crown Maple’s products. A huge thank-you to Crown Maple for being one of our 2017 sponsors! We wanted to dig a little deeper into the story behind the flavor and take a look at why the harvesting methods are sustainable and protect the environment. We also wanted to share a special August giveaway for Crown Maple products so you can taste the difference for yourself!
The Crown Maple Estate (also known as Madava Farms) is an 800-acre organic family farm in New York’s Hudson Valley where all production and and bottling takes place. Visitors can take a tour of the Estate and go behind the scenes in the sugarhouse. Mike Cobb, CEO of Maple Crown, says that the farm typically produces .4–.5 gallons of syrup per tap (which translates to 60,000 gallons per year). Wow, that’s a lot!
With more than 120,000 taps in 2017, the process of harvesting maple is very environmentally conscious and workers use state-of-the-art technology. “We tap the trees with care toward sustainability—proper location and proper number of taps based on tree size,” says Mike. “We take less than 10% of a tree’s sap.”
Not only are maple syrup and maple sugar flavorful, but they are great for your health. Mike shares that Crown Maple fits naturally into today’s lifestyle:
- Healthy sweetener with antioxidant benefits & lower glycemic index than most popular sweeteners
- All natural, sustainable, 100% pure from nature
- Certified organic, kosher, vegan, paleo
- Gluten-free, gmo free, has no preservatives, clean
- Enriches and enhances savory flavors
- Deepens sweetness and caramelization
- Versatility of use for topping, baking, saucing, basting, finishing, mixology
In addition to many specialty items, Crown Maple also produces infused maple syrup (such as the Madagascar Vanilla and Cinnamon). The Bourbon Barrel Aged adds flavor to beverages—and fruit, ice cream, and pies!
Recently, the grading system for maple syrup changed (you won’t find Grade B on the shelves anymore). All maple syrup at Crown Maple is Grade A and the four varieties of grades are:
- Golden Color Delicate Taste
- Amber Color Rich Taste
- Dark Color Robust Taste
- Very Dark Color Strong Taste.
The Amber Color Rich Taste presents a medium-body feel with aromas and flavors of gingerbread, roasted chestnut, toffee. The Very Dark Color Strong Taste, on the other hand, presents deeply caramelized flavors and aromas of molasses, crème brûlée, espresso, and cocoa beans.
Recipe for Vegan Maple-Roasted Brussels, Shallots, and Farro Salad
We want to share this recipe from Robb Turner’s book The Crown Maple Guide to Maple Syrup.
Prep Time: 5 Minutes | Cook Time: 30 to 35 Minutes
1 cup (200 g) dried farro
Kosher salt to taste
1 tablespoon plus ¼ cup (75 ml) olive oil
2 pounds (910 g) Brussels sprouts, trimmed and halved
4 to 5 medium shallots, sliced
2 tablespoons Crown Maple syrup (Amber Color, Rich Taste), or more to taste
1 tablespoon red wine vinegar, or more to taste
Freshly ground black pepper to taste
¼ cup (13 g) chopped fresh flat-leaf parsley
- Preheat the oven to 375°F (190°C); line a baking sheet with aluminum foil.
- Put the farro in a small saucepan and cover with 3 cups (720 ml) water and a pinch of salt. Bring to a boil, then reduce to a simmer and cover. Cook the farro for 25 minutes, or until the grains are tender but still have a little chew to them. Drain in a colander. Transfer to a large bowl and toss with the 1 tablespoon oil.
- While the farro cooks, roast the vegetables: Spread the Brussels sprouts and shallots on the prepared baking sheet. Drizzle the maple syrup, the remaining ¼ cup (60 ml) oil, and the vinegar over the top, and season with salt and pepper. Use your hands to toss the vegetables right on the sheet.
- Roast the vegetables for 25 to 30 minutes, turning halfway through, until the shallots have softened and the Brussels sprouts are crisped around the edges.
- Add the vegetables to the bowl with the farro, and add the parsley. Toss to combine, and add more maple syrup, vinegar, and salt and pepper to taste. Serve warm.
Enter Our Sweepstakes & Taste for Yourself!
From August 21–28, we are holding a special giveaway on the HHAS Facebook page, thanks to Crown Maple!
Two lucky winners will each receive Crown Maple’s Royal Treatment Box (dark color), pictured on left.
One grand prize winner will receive the Deluxe Crown Maple Trio (one Dark Color and Robust Taste; one Very Dark Color and Strong Taste, and one Bourbon Barrel Aged Maple), pictured on right. “Like” the post and tag a friend in the comments for your chance to win!