Our Farm Products

Pure maple syrup in all size containers:

Plastic "Sugarhill" private label and CT jugs

3.4 oz

1/2 pint

Pint

Quart

Half Gallon

Gallon

Glass containers:

Nip 40 ml.

Maple Leaf shaped glass in 50 ml, 100ml, and 250 ml.

Oval w/handle 8 oz and 12 oz

Maple Cream (a.k.a. maple butter ) in plastic tubs

1/2 lb. and 1 lb.

Maple sugar candy in various shapes and sizes, individually wrapped and boxed

Maple Lollipops seasonal only, specialty during the Maple Fest/Christmas/Special order

Maple Granulated Sugar in plastic sugar shaker containers

8 oz., 12 oz., 16 oz.

Maple Jelly in glass jam jars

4 oz. and 8 oz.

Assorted Jams, Jellies, Butters

8 oz. glass, various and seasonal flavors like strawberry,raspberry,blueberry,apple cider

Seasonal Vegetables: a wide variety including but not limited to:

Tomatoes, Ground Cherries, Corn, Peppers, Leeks, Onions, Summer Squash, Zucchini, String beans, Snap and Sugar Peas, Cucumbers, Carrots, Swiss Chard, Kale, Broccoli, Cabbage, Pumpkins, Winter Squash

Fruit

Apples, Blueberries, Raspberries, Strawberries

Herbs

Basil, Cilantro, Parsley, Mint, Sage, Dill

Flowers: Annuals for cut flowers and bouquets~

Sunflowers, Zinnias, Salvia, Cosmos, Strawflowers, Scabiosa, & more



RECIPES
Maple Barbecue Sauce
Ingredients
¾ cup onion, finely chopped
1 tablespoon of olive oil or butter for sauteing
2 cups tomato sauce (or one 14.5 oz can)
1 can (6 oz) of tomato paste
⅓ cup apple cider vinegar
¼ lemon juice
½  cup Sweet Wind Farm's  dark amber or grade B pure maple syrup
2 tablespoons worcestershire sauce
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon ground mustard
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon smoked salt (or just sea salt if not available)
½ teaspoon black pepper

·        OPTIONAL INGREDIENTS:

⅛ teaspoon cayenne pepper
¼ teaspoon of red pepper flakes
1 tablespoon whiskey

Steps

Saute the onion in a little bit of oil or butter. Combine all ingredients in a medium saucepan, and bring to a simmer over medium heat. Use a hand blender to puree the mixture.
Continue to mix and simmer for 10-15 minutes so all the ingredients can meld together.
Transfer to a jar and store in the refrigerator for up to several weeks. You can also freeze it for longer storage.

Notes

Let flavors meld together for a day or two before using. 

 

Maple-Lemon-Ginger Syrup

1 pint pure maple syrup

Juice of one large lemon

Lemon peel- (peel off the outer layer of a well scrubbed lemon using a vegetable peeler, trying to not get any of the white pithe underneath)

2” knob of ginger root, peeled and minced

 Combine all ingredients in a tall saucepot, bring to a boil. Watch out! Syrup can boil over quickly, it is best to use a tall pot and watch it. As soon as it comes to boil, cover, remove from heat, and let steep for 15-30 minutes. Strain out solids using a sieve, pour into a clean container (you can use the same syrup jug). Store in the refrigerator.


Maple Lemon Ginger Soda

Combine 2-3 tablespoons of the Maple-Lemon-Ginger Syrup in a glass with plain seltzer water and ice. Mix with a spoon before serving.


Maple-Raspberry Syrup

1 pint of pure maple syrup

1 quart of fresh or frozen raspberries

Bring ingredients to a boil on stove top in a tall heavy bottomed pot. Reduce heat and let simmer on low for 5 minutes. Remove from heat and let steep for at least 10 minutes. Strain out some of the seeds by either using a food mill or pushing through a sieve. It is okay to leave some of the pulp.

 Maple- Raspberry Soda

Use 2-3 tablespoons of the maple-raspberry syrup in a glass with plain seltzer water with ice, stir to mix.

 Strawberry-Maple Sorbet

1 quart frozen strawberries (local kind are best tasting!)

½ cup pure maple syrup

Combine ingredients in a high-powered blender like a Vita-mix. Blend until smooth. Serve immediately.

IF you don’t have a high powered blender, try using unthawed or fresh berries, then put mixture into an ice cream maker.

 Maple-Keilbasa Appetizer Bites

1 kielbasa, Polska or beef kind, cut up into slices

¾  cup pure maple syrup

½ stick butter

Melt butter in a large saucepan, large skillet, or electric pan. Fry up kielbasa slices on both sides until browned. Add in the maple syrup and cook and stir until the syrup is thickened. Serve hot.

 Maple-Bacon

1 lb. sliced bacon, thick cut of good quality

½ cup pure maple syrup

Bake the bacon in an oven on 400* using a broiler pan or other pan where the bacon grease can drip down. When almost done, take out of the oven and using a pastry brush, brush on maple syrup on both sides of bacon. Return to oven for another minute or two.

Maple Baked Beans

1 ½ lbs. dried beans, assorted kinds (Try navy, pinto, black, red, roman, pink)

Water

6 slices bacon, cooked and chopped up

1 small onion, minced

¼ cup ketchup (optional)

¼ cup barbecue sauce (optional)

1 cup dark amber pure maple syrup

1 tsp. ground mustard

1 tsp. mustard seed

2 tsps. ground ginger

3 teaspoons dried onion

½ tsp. black pepper

1 tsp. sea salt

1 large bay leaf

Rinse beans in a colander. Soak beans overnight in water enough to cover by at least 2”.
OR you can cover with water, bring to a boil, remove from heat and cover for 1 hours.
Drain and rinse beans.
Add to large pot and cover with water again, bring to a boil, reduce heat to a simmer. Cook until the skins start to slip off the beans, about 1 hour or less.  Make sure they are fully covered by water at all times. Drain but save the cooking water. Add all remaining ingredients in a crock pot, then add the beans and enough of the cooking water to cover beans. Mix everything to combine. Turn on low for 6-8 hours. Make sure beans are covered with liquid, but just enough and not too much. Remove bay leaf before serving.

Maple Fudge

2 cups Sweet Wind Farm's pure maple syrup -Grade A light or medium amber is best, but dark will work too


1 cup heavy  cream


1 TB Butter


1/2 cup chopped nuts -if desired, optional


Directions: Combine the syrup and the cream in a large heavy bottomed sauce pot. Add 1 TB butter . Bring to a boil, reduce heat and cook until the temperature reads 236* on a candy thermometer. Immediately plunge the pot into a sink of ice water, being careful not to disturb the syrup mixture. Cool down for 5 mins, then begin stirring with a large spoon (or you could put this into a strong mixer). When the mixture starts to change in color (it will get lighter) and lose its sheen, it's time to get it into a pan. Add in the nuts now if using and stir until incorporated. Using an 8 x 8" square pan that has been buttered, pour the fudge and smooth out the top. Score into squares, but do not cut them or try to remove them until they are totally cool. If desired you can put it in the fridge to speed up the process. 


*VEGAN OPTION instead of using heavy cream (dairy) you can use 1 cup of thick coconut milk (the kind in a can that has the thick creamy stuff on top is better than the carton kind)