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The Maple Hour is a webinar series for Wisconsin maple enthusiasts. Each program features a timely topic and guest speaker with live Q&A . You can sign-up to attend the next session and watch the entire Maple Hour archive below.
Wisconsin Maple Hour – 3/13 @ 12:30 PM
The March Maple Hour will focus on invasive plant species found in the sugarbush. Mary Bartkowiak, WDNR invasive species specialist, will join us to talk about the most important invasive plants for maple syrup producers to be aware of.
12:30 – 1:30 PM, Wednesday, March 13, 2024.
Maple Hour Tree Tapping Clinic
Jim Adamski, sales consultant with CDL Wisconsin, rejoined The Maple Hour to cover everything you need to know about tapping maple trees.
Getting Ready for Sugaring Season
In this recording from the Dec. 2023 Maple Hour, Jim Adamski, sales consultant with CDL Wisconsin, shares pre-season preparation tips for all aspects of your maple syrup operation.
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This edition of the Maple Hour looks at USDA Natural Resources Conservation Service (NRCS) cost-share funding for Wisconsin woodland owners. We were joined by the NRCS Wisconsin state forester, Allan Braun, to walk through the steps sugarbush owners can take to acquire federal money for forestry projects. Allan covered basic program eligibility and funding opportunities through the Environmental Quality Incentive Program (EQIP) and the Conservation Stewardship Program (CSP) and popular practices like creating a forest management plan, forest stand improvement, invasive brush control, tree and shrub planting and more.
Stephen Handler, Climate Change Specialist with the US Forest Service, and Scott Hershberger M.S. student in Life Sciences Communication at UW-Madison and Project Assistant for the Extension Maple Syrup Program join the Maple hour to spotlight major climatic trends and risks to northern hardwood forests and sugar maples. Scott also shares the recently released Sugarbush Adaptation Menu, with descriptions of environmental challenges and concrete actions maple producers can take to address them.
WI DNR Forest Health Specialist, Paul Cigan, joins the Maple Hour to look at forest health issues in Wisconsin, with an eye on the sugarbush. We cover some common pests, diseases and considerations for keeping your sugarbush healthy.
Greg Bussler, WI State Statistician for the USDA’s National Agricultural Statistics Service, joins the Maple Hour to discuss the 2023 maple syrup production statistics for Wisconsin and share some history and insights for Wisconsin maple syrup producers.
Maple Glazed Charred Brussel Sprouts:
- 2 Tbsp. vegetable oil
- 1 lb. Brussel sprouts cut in half lengthwise
- 2 Cloves garlic minced
- ½ Cup pecan or walnut pieces
- 2 Tbsp. balsamic or red wine vinegar
- 2 Tbsp. Wisconsin maple syrup (Dark Robust)
- 1 Tsp. of salt or to taste.
Add oil to skillet or wok and heat over med-high heat to shimmering. Add Brussel sprouts and cook for 3-5 min stirring occasionally until a slight char starts to appear on cut side. Add garlic and nuts and continue to cook for 2 minutes stirring frequently. Turn down heat to med-low stir in vinegar and reduce. Stir in maple syrup and take off heat. Salt to taste and serve warm.
Maple Remoulade Sauce for Crab Cakes and More:
- 1 Cup mayonnaise (preferably homemade)
- 1 ½ Tbsp lemon juice
- 1 Tbsp Louisiana-style hot sauce
- 1 Tbsp Wisconsin maple syrup (Amber Rich)
- 2 shallots, chopped
- 1 garlic clove, minced
- 1 ½ Tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp smoked paprika salt and pepper, to taste
Mix all ingredients together and chill until time to serve.
Darrin Kimbler, UW-Madison Extension Ag Educator for Iron County, joins the Maple Hour to highlight the culinary potential of maple syrup and perform a cooking demonstration making Maple Glazed Charred Brussel Sprouts and Maple Remoulade. Recipes included!
Theresa Baroun, Executive Director of the Wisconsin Maple Syrup Producers Association, joins the Maple Hour to discuss end-of-season cleanup for all aspects of your maple operation.
Barbara Ingham, UW-Madison Professor of Food Science, provides guidance on food safety planning for food businesses using maple sugar in products such as maple-flavored sauces and dressings, sparkling maple water, and infused maple syrup.
Dr. Mike Demchik, UW-Stevens Point Forestry Professor, joined the Wisconsin Maple Hour to share insights, considerations and strategies for managing a sugarbush to maintain and increase production and enhance ecological values.
Allissa Stutte, Farm Manager at Mino Bimaadiziiwin Farm, joins Wisconsin Maple Hour to discuss maple sugaring as part of food sovereignty efforts of the Red Cliff Band of Lake Superior Chippewa.
Beth Peterson, Assistant State Conservation Engineer with USDA’s Natural Resources Conservation Service, and Bethany Reinholtz, Project Manager with GSD Associates join the Maple Hour to discuss energy efficiency projects for maple syrup operations and financial assistance to help make them happen.
During this inaugural session of the Wisconsin Maple Hour we talk with DNR forest ecologist and silviculturist Brad Hutnik about maple species in Wisconsin, how to identify them, their relevance for maple syrup and what we can expect about their prevalence and distribution in the future.