What goes into making the top organic brand of pure maple syrup? "Sustainable forestry. We're good farmers. That makes good syrup," says Arnold Coombs of Coombs Family Farms.
Coombs is more than a little familiar with the Iroquois concept of seventh generation -- that what we do must sustain us not just now but for the well-being of the seventh generation to come. He's a seventh generation farmer. His family's commitment to maple dates back to the mid-1800s and one of the farm's sugar maples dates back well beyond that.
"It's behind the house where we grew up; it's 21 feet in circumference, with shaggy, shaggy bark, more than you see on a younger maple. The burls on the side are pretty gnarly," says Coombs. "It's over 300 years old. Think about it -- it was around before the founding of our nation."
It still produces sweet sap. "Trees," says Coombs, "are long term." Especially when they're grown sustainably. The family chose organic certification back in the '80s when they realized "there was a market. We didn't have to change what we did, we were already behaving that way. Let's sell organic. That's what it is."
"For me, it's a level of satisfaction, knowing you're doing it the right way," says Coombs. "I like doing things the right way. My father, my family, they're not glorified I-want-to-save-the-Earth people, they want what's right for the farm." In the case of Coombs Family Farms, though, what's right for the farm is right for the Earth. "It's not that much of a juggling act for a sugar maker."
Maple, you could say, is in Coombs' blood. "It was so embedded in me and I didn't realize it." He grew up hanging out in his father's sugar house, walking to the family candy kitchen up the road where he'd walk in and be greeted with the words dear to a boy's heart -- "Hi, Arnold, have a piece of candy."
Coombs was eight when he tapped his first sugar maple. He did it the way his father had taught him, the way it was done back then, with a metal spout and bucket. Today Coombs and the small independent farmers he sources from tap using low-impact vacuum plastic tubing and what are known as health spouts. This may lack the rustic romance of the traditional way, but it's organic, kinder to trees and more energy efficient.
This is a sweet time for maple growers -- or it should be. It's sugaring time, when the trees are tapped and the sap is boiled to make maple syrup and maple sugar candy. It takes 40 gallons of sap to boil down to one gallon of syrup, so every drop counts. While some maple farmers are alarmed the unusually harsh New England winter will hamper production, Coombs isn't worried. "We'll get sap," he says. "We'll still have a decent sugaring season. It blows me away."
The sugaring is easier, the tapping more sustainable, the passion effortless. The challenge Coombs faces is making consumers understand the value of pure maple, what makes it different than cheap, sweet faux stuff. "The majority of people just don't get it."
If you've been raised on artificial glug, the true flavor of maple comes as a surprise. Along with the sweet are earthy notes and a hint of nutmeg. That's what makes maple a perfect partner for nuts, fruit and for roasting with root vegetables.
Coombs is a little hazy on geneology, but believes it was Asa Coombs who started the family maple business. What he's sure of is how Asa or any of his ancestors would feel about artificial maple syrup. "Thinking back to that time, there wasn't much of anything artificial. What's the point? Why would you do that? There's the real stuff, why would you want fake? We can say that about a lot of stuff today."
You can make these scones using a food processor or by hand and have fresh a home-baked breakfast or treat in about half an hour. They're the real maple deal.
Preheat oven to 450 degrees.
Lightly grease a baking sheet or line with parchment paper.
1 cup whole wheat flour
1 cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
4 tablespoons olive oil (you can also use hazelnut or walnut oil, if you have it and want to be lavish)
4 tablespoons pure maple syrup
1 tablespoon ground flax or chia seeds
½ cup plain soy milk plus 1 additional tablespoon for glazing
1 tablespoon cider vinegar
⅓ cup nuts, coarsely chopped. I like walnuts for their taste and omega -3 benefits, but almonds, pecans or hazelnuts are delightful, as well.
⅓ cup raisins
Spread chopped nuts into a shallow oven-proof dish or baking sheet and roast for 5 to 7 minutes, until brown and toasty. Set aside to cool.
Meanwhile, combine flours, baking powder and cinnamon in a food processor.
In a small bowl, mix together flax or chia seeds, ½ cup of soy milk, cider vinegar, olive oil and maple syrup.
Gently stream soy milk mixture in with flour mixture, pulsing until it just forms a dough. Use a light touch, taking care not to overmix.
Turn dough out onto a lightly floured surface. Press or roll into an 8-inch round about ¾ of an inch thick. Scatter nuts and raisins on to, press -- not smoosh -- them in place.
Using a knife, score the circle of dough into 8 wedges, just tracing your knife in the dough, not slicing through. Glaze with remaining tablespoon of soy milk.
Place gently on prepared baking sheet.
Bake for 17 to 20 minutes, until top is firm and scones are fragrant.
Let cool then separate into wedges.
Makes 8 scones.
Who Grows Our Food is an occasional Meatless Monday series taking a close look at some of the people, so often unsung, who give us the food on our plates. This post, the first of the series, originally appeared on March 12, 2012,