Maple sugar time has arrived!! It’s an exciting event as the days warm up and sap begins to run. It’s a fun time for the whole family when you can visit a vibrant sugar bush with so much to see especially during the school break. The place to go is Fulton’s Pancake House & Sugar Bush near Pakenham. It’s open everyday up until April 21st from 9 a.m. to 4 p.m.
There are many special activities daily for the whole family at the Sugar Bush from 10 until 4 p.m. There are four marked trails to travel, an outdoor playground, x-country skiing, snow shoeing, horse drawn rides, face painting, music, taffy, campfire on select weekends, horse drawn rides, plus the Maple Shoppe and Restaurant.
The Fulton family have been on the same 400 acre farm in the Lanark County since the 1840’s. There are 5 generations of sugar makers, with the 6th generation now learning the art and you will see her in the photo. Shirley Fulton Deugo has kindly given us two of her special recipes.
Address; RR#1 Pakenham
For more information, call 613 256-3867 or email firstname.lastname@example.org.
Maple Squash Soup with Maple Herb Cream and Toasted Squash Seeds and or Maple Croutons
- 1 or 2 winter squash ex; butternut, acorn about ½ to 1 kg
- ½ cup (125 ml) butter
- 1 onion, chopped
- 1 Royal Gala apple. peeled, cored, chopped and slice
- ½ tsp (2 ml) dried sage leaves
- ½ (2 ml) cinnamon
- 3 tbsp (45 ml) maple syrup
- 900 ml (1 L) chicken broth
- Salt to taste
- 1 cup (250 ml) whipping cream, whipped until thick
- Peel squash, cut in half; remove and reserve seeds. Chop squash into pieces. In large saucepan melt butter; stir in onion and apple to cook until soft. Add squash, sage, cinnamon and most of the broth; stir often. Cook until soft.
- Puree in food processor or use immersion blender. Pour back into pot; add maple syrup, add extra broth if the soup is too thick. Stir until hot. Season with salt if needed.
- Serve with whipped cream and slices of apples or maple croutons.
Toasted Squash Seeds with Maple Syrup
- Preheat the oven to 300°F (160°C). Line a baking sheet with parchment paper or aluminium foil. Remove the seeds from the squash with the tip of a spoon. Rinse seeds with water to remove the pulp strings. Pat dry; place in a bowl and toss with 1 to 2 tsp (2 to 10 ml) olive oil then dribble on 1 tbsp (15 ml) maple syrup depending on amount of seeds and good pinch coarse salt.
- Spread the seeds evenly on rimmed parchment lined bake sheet. Bake for 15 minutes, or until seeds start to pop and are crisp. Remove from oven and cool on the baking sheet before serving.
Maple –Butter Croutons
- Cut bread into ¾ inch (4 cm) cubes. Sauté diced bread in ½ cup (125 ml butter or enough to allow the cubes to sizzle and bubble.
- Drizzle sparingly with maple syrup, and continue to cook until caramelized and browned. Let cool before serving.
Maple Cream for Squash Soup
Whisk together 1 cup (250 ml) sour cream with 1 tsp (5 l) chopped fresh or dried thyme and tbsp (25 ml) maple syrup.