PALMYRA, MAINE

ESTABLISHED 2010

This is our family recipe.

INGREDIENTS

2 lb. – Yellow Eye Dry Beans (or your favorite variety)
1/2 lb. – Lean Salt Pork
1 – Medium Onion
1 tsp. – Black Pepper
1/2 T. – Salt
1 T. – Dry Mustard (Heaping)
1 tsp. – Ginger
1 cup – Crosby’s Molasses (the preferred molasses for baked beans in Maine)
1/4 cup – Eureka Farms Maple Syrup
2 T. – Brown Sugar (Heaping)
1 Pot – You can use crock pot, cast iron kettle, or old fashioned earthenware bean pot

 

DIRECTIONS

Put the beans to soak in cold water overnight. The next day parboil the beans until the skins break and curl when you blow on them. Now drain the beans and put them in the pot.

Add everything except the onion and salt pork. Next add hot water from the tap until it is over the top of the beans. Stir well until everything is mixed. Place the pork and onion in the beans.

Place in the oven set at 300° degrees. Once they start boiling check them every hour and add water when needed. Keep the beans covered with water. When they begin to darken and you are adding water when you check them it is time to sample the beans. When they are soft enough to eat they are done. Usually about 4-6 hours.

NOTE: If cooking in a crock pot start them on high and when they start to boil turn it down to low.

Serves 2 | Prep 15 min

INGREDIENTS

3/4  lb. fresh salmon fillet
1 Tbsp Dijon mustard
2 Tbsp pure Maine Maple Syrup
1/2 tsp. lemon juice
White pepper & salt to taste
1 tsp. melted butter

 

DIRECTIONS

Preheat broiler. Whisk mustard, maple syrup, lemon juice, salt, and pepper. Coat broiler pan with oil spray & place salmon on pan. Brush with butter then sauce and broil for five min. Turn fish, brush with butter & sauce and broil until fish flakes.

Courtesy of MaineMapleProducers.com

This is good on just about any bread, including bagels, and can also be used as an icing. It’s particularly nice with carrot cake.

1/2 cup Maine maple syrup — the dark kind is fine
6 ounces cream cheese

Let the cheese soften at room temperature. Put the syrup in a small pan and simmer, stirring occasionally, over medium-low heat, until it is thickened to the texture of heavy honey — about 235 degrees on a candy thermometer. Let it cool, stirring once or twice, then beat the sticky substance into the cream cheese. You must reduce the syrup before combining it with the cheese or the mixture will curdle and separate. Store refrigerated, tightly covered and it will keep a long time — if it lasts.

Courtesy of MaineMapleProducers.com

1-1/2 cups Maine Maple Syrup
1-1/2 cups cashew nuts, lightly toasted (do not use salted nuts)
2 or 3 tablespoons butter
1 teaspoon baking soda

Lightly butter a baking sheet and set it aside. Combine the maple syrup and nuts in a large, heavy pan and slowly bring to a simmer. Cook, stirring as little as possible, until the mixture reads 270 degrees on a candy thermometer. Stir in the butter and remove pan from the heat. Quickly stir in the baking soda, which will make the mixture foam. Pour it at once onto the prepared sheet and use the back of the spoon to spread the candy as thin as you can get it. Allow to cool, then break into pieces and store in an airtight tin.

Courtesy of MaineMapleProducers.com

2 tablespoons Dijon-style prepared mustard or other strong mustard
2 tablespoons lemon juice
1 garlic clove, crushed through a press
1 teaspoon cracked black pepper
1/2 teaspoon dried thyme leaves, crushed
1/3 cup Maine maple syrup
1/3 cup peanut oil or other bland oil


Maple-Mustard Glaze for Ham or Roast Pork

Follow the recipe above, but omit the oil and add 2 tablespoons grated lemon rind.

Courtesy of MaineMapleProducers.com

6 tablespoons butter
1/2 cup Maine maple syrup
1 teaspoon grated lemon rind
1 egg
1 cup minus 2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 teaspoon backing soda pinch of allspice
1/2 cup rolled oats (not instant)

Sift or thoroughly stir together the flour, salt, soda, and allspice. Cream the butter, then beat in the syrup, lemon rind, and egg. Stir in the dry ingredients, then the oatmeal. Drop by teaspoons on a lightly buttered baking sheet and spread flat with a knife blade. Bake in a preheated 350 degree oven for about 10 minutes, until the edges are well browned, then cool on wire racks. Centers will remain slightly cakey, edges will crisp as they cool. Makes about 3 dozen.

Courtesy of MaineMapleProducers.com

Serves 10 | Prep 5 min

INGREDIENTS                                                                                              

4 Tbsp balsamic vinegar
1 tsp dry mustard
1 tsp dried basil
4 Tbsp pure Maine Maple Syrup
1 Tbsp lemon juice
1 clove garlic (minced)
1 cup olive oil (or less)
1 tsp salt (or to taste)
1/2  tsp black pepper

 

DIRECTIONS

Whisk vinegar, mustard, basil, and maple syrup in small bowl. Add lemon juice, garlic, and oil and whisk until well blended. Season with salt & pepper to taste. Makes 1¼ cups.

Courtesy of MaineMapleProducers.com

mainemapleproducers.com

For 6 to 8 servings:

7 cups finely shredded cabbage — about half a 2-pound head
2 large tart apples, peeled, cored and shredded
1 small green pepper, chopped fine

Dressing:

2 tablespoons vegetable oil
1/2 teaspoon cayenne pepper (optional)
1 tablespoon plus 1 teaspoon cider vinegar
3 or 4 tablespoons Maine maple syrup
1/2 cup whole milk yogurt

In the bottom of a large bowl, combine the dressing ingredients in the order listed, using a wire whip to blend the mixture thoroughly. Stir in the vegetables, making sure they are evenly combined with each other and with the dressing. Cover tightly and refrigerate for at least a couple of hours, so the flavor of the dressing has time to penetrate.

Courtesy of MaineMapleProducers.com

In the old days, when syrup making was a community affair, children and adults alike enjoyed the taffy-like candy made by pouring hot Maine maple syrup onto well-packed snow. This first treat of the maple season should always be accompanied by plain doughnuts and sour pickles, which provide a necessary contrast to the sweetness of the maple.

Heat the desired amount of syrup to 22 degrees above the boiling point of water. Without stirring, pour immediately to form a thin coating onto packed snow or shaved ice. Wind the taffy onto forks for eating — it’s too soft to pick up. A quart of syrup is sufficient for 12 to 16 people, depending on how many of them are under 10.

Courtesy of MaineMapleProducers.com

Time to Order Spring Bees

Spring Bees

 

Call and order your Bees for Mid-May Arrival

5-Frame Italian Bee Nucleus (NUC)

 

We order direct from our own, very well established, and reputable Florida Bee Supplier.

 

Questions?
Call (207) 944-2186 Today!

 

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Recipes

Eureka Farms Home Baked Beans

Maple Vinaigrette

Broiled Maple-Mustard Salmon

.... and more!

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