A Birdwatcher's View of Crown Maple -- Year 2Submitted by Robb on May 24, 2012 - 5:53pm
Last year, I introduced you to Alan Jennings, an old family friend and avid "birder." Alan and his wife, Denise, had spent a weekend birdwatching and staying at our cabin at Crown Maple Farm. Alan wrote about the experience in a blog post that many of our readers commented on. I invited Alan and Denise to come back this year and here is their report. Enjoy!
Robb and Lydia, in addition to investing in the rural area of Dover Plains, New York, creating jobs and other economic opportunities, have made a commitment to sustainable growth, making top-shelf-quality syrup through organic practices, as well as preserving hundreds of acres of old-growth maple forest.
And nobody appears to be benefitting more than our fine feathered friends. If our birds are the proverbial canary in the coal mine, then Dover Plains is doing just fine.
I was asked to come back to the woods where Crown Maple Syrup begins in order to document the migration of birds moving through those woods. Well, uh, let me think about that. OK, let's see, uh, I'll be there in three hours!
Crown Maple Syrup to Appear on The Martha Stewart ShowSubmitted by Lydia on October 20, 2011 - 3:29pm
I had a great day yesterday. My sister Jessica and I were invited to the set of The Martha Stewart Show to watch a taping of her Nov. 30th episode that, among other things, featured Crown Maple Syrup! For a new company like ours, this was a very big deal.
The show’s producers were kind enough to seat us in the front row where we had a great view of how they put the show together. The set was amazing, with every inch decked out in a rich fall theme with colors and props. Not a detail was missing as you might expect from anything Martha touches.
I told Robb after the taping that I missed my calling in life. I would love to have a set like that to decorate and cook in! Although I don’t think I’d ever want to actually be on camera…
Crown Maple Syrup Served in 2 of New York’s 7 Michelin 3-Star RestaurantsSubmitted by Nathan on October 14, 2011 - 6:52am
The 2012 edition of the Michelin Guide is out, and we are extremely proud to say that Crown Maple Syrup is being used by chefs in inventive dishes at two of the guide’s top seven New York restaurants: Chef’s Table at Brooklyn Fare and Per Se.
Sustainable Forestry at Crown Maple FarmSubmitted by Robb on September 30, 2011 - 7:45pm
Conservation and sustainability. Two terms that get tossed around often enough. But at Crown Maple Farm, we take those words seriously. We’ve preserved more than 800 acres of forested uplands and we’re using sustainable forestry to bring you the purest maple syrup on Earth.
This Saturday, Oct. 1, we’re participating in an event called, “Agribusiness in the Harlem Valley: Conservation in Action,” by hosting a tour of Crown Maple Farm from 9:00-10:00 a.m.
Crabtree's Kittle House Gets Creative with Crown Maple Syrup, Eggs and BaconSubmitted by Robb on September 14, 2011 - 8:54am
I had an amazing lunch experience the other day at Crabtree's Kittle House, a truly great restaurant in Chappaqua, New York. Managing Partner Glenn Vogt had the chef prepare an eggs and bacon dish in which the bacon is cured with our Dark Amber syrup. Outrageous!
Senator Schumer Tours Crown Maple FarmSubmitted by Robb on April 28, 2011 - 5:43pm
Yesterday was a big day at Crown Maple Farm. U.S. Senator Chuck Schumer toured our facilities.
We were honored to host the senator, who has become a supporter of ours and a supporter of the maple sugaring industry. The tour was part of his efforts to promote his Maple TAP Act, which he hopes to include in the upcoming Farm Bill. The Act would encourage private landowners to open their lands to maple tapping and would fund market promotion, research and education surrounding the maple industry.
The Sap Has Stopped, But the Work Hasn’tSubmitted by Robb on April 22, 2011 - 1:16pm
Well, it was fun while it lasted. We surpassed our ambitious goal of 7,000 gallons of pure, regal Crown Maple Syrup for our first season.
The official total: we produced 7,095 gallons of Crown Maple Syrup from 522,594 gallons of sap collected.That’s a ratio of about one gallon of syrup for every 74 1/2 gallons of sap. With these totals, we're among the top 10 producers in New York State in just our first year.
Sap production has come to a halt – at least as far as collecting it for maple syrup goes (more on this in a future post). So, you ask, does this mean it’s time for me to go on vacation? Hardly! There’s still much to do on the farm – including the best part for you: bottling. (We’ll get to that in another post, too.)
For now, here’s a brief overview of what’s going on to make sure we’re all cleaned up and ready to go for next maple sugaring season:
Cornmeal Fried Trout with Bacon and Maple SyrupSubmitted by Lydia on April 3, 2011 - 11:15pm
If you fish, chances are you know that spring is trout season. There are four ponds on Crown Maple Farm, and Robb and our youngest daughter, Ava, like to fish. They usually don’t catch much, but they have a great time anyway. Maddie and I just cook them and eat them. And we all enjoy trout at some of the local restaurants in Millbrook, near Crown Maple Farm in Dutchess County, New York.
Even if you don’t catch your own, trout is an excellent addition to your diet – and it tastes great with Crown Maple Syrup.