Maple Syrup By the Buckets

Bottle of maple syrup from Funk's Grove, Shirley, Illinois (near Bloomington). This is currently the only commercial maple syrup producer in Illinois although the Forest Glen Preserve in Vermillion County has a production that is mainly for demonstration purposes.

Here's a few maple syrup facts and then I'll get to why I'm even bringing this up (aside from the fact maple syrup is certainly one of life's little eating pleasures):

The province of Quebec in Canada is by far the world's largest producer of maple syrup - about four times as much as all US production combined. Owing to its economic importance, the maple tree is an emblem of Canada. (And you thought that cute little leaf at the recent Olympics was just for show.)

In the US, the New England states and New York have the primary producers.

Most maple trees can be used as a source of sap, but the sugar maple (Acer saccharum) and the black maple (Acer nigrum) are the most favored. The black maple is favored by professionals and typically a tree will be at least 40 years old.


A maple syrup production farm is called a sugarbush. Sap is boiled in a "sugar shanty", "sugar shack", or "sugar house." Activity is rather intense during spring production (in Illinois that starts when nights still have freezing temperatures and days are above freezing). Spring sap produces the most sweet and best tasting syrup.

Publicity says, "Illinois is known for Corn, Prairies and Maple Syrup." Illinois is one of seventeen states in the Union that produces the liquid amber and is one of the furthest western states to do so.

This little bit of information may help you get the most taste for your dollar: In America, maple syrup is produced in two grades: A and B. Grade A is further broken down into three sub grades -- Grade A Light Amber (sometimes known as Fancy), Grade A Medium Amber, and Grade A Dark Amber. Grade B is darker than Grade A Dark Amber. The grades roughly correspond to what point in the season the syrup was made. Grade A Light Amber is early season syrup, while Grade B is late season syrup. Typically Grade A (especially Grade A Light Amber) has a milder, sweeter flavor than Grade B, which is primarily used for cooking and baking.

The "maple-flavored" syrups on the market today in the United States are imitation maple syrups, usually with little (for advertising purposes) or no real maple content. They are usually thickened unlike real maple syrup which has a thin consistency when poured. Real maple syrup is universally considered superior, although it is more expensive.

Maple Syrup should be stored in a cool place before opening and refrigerated after opening. If you need to store it for a very long time you can place it in the freezer, it will not freeze solid and will keep indefinitely!

The amount of sap required to make a gallon of maple syrup depends on the sap's sugar content. If sap is 1% sugar it will take 86 gallons to make one gallon of maple syrup. At 2% sugar it will take 43 gallons to make one gallon of maple syrup. No wonder it's more expensive than the fake.


Illinois Maple Syrup Producers are using the web site titled: "Land of Lincoln, Corn, Prairies, and 100% PURE MAPLE SYRUP" and I wish them well. At a time when traditional Midwest agriculture is volatile, it is possible to "farm" other products. Not easy nor investment free, it still may be a new and profitable industry for our future.

The current Illinois producers/vendors (there are a few private):

• Funk's Grove, Shirley, (near Bloomington) IL Production is late Feb to middle March - Store's open March to August or until they run out. Call: 309-874-3360)
• Forest Glen Preserve, in Vermillion County, IL. Festival on March 21, 2010, tours and sales through out the nice weather. Call for further information 217-662-2142.

Plus, in the past, there have been Maple Syrup festivals such as the Chicago Park District Maple Syrup Festival, North Park Village Nature Center, Chicago IL and in many neighboring states.

If you haven't tried REAL maple syrup, give it a go. Like all fresh produce, it has a flavor all it's own and worth the money. It's much like the difference between opening a can of corn vs. buying a dozen fresh from the field ears from neighbors, the Al Johnston family. Two totally different food stuffs with the same name. To the taste buds, one says it's corn - the other one is corn!

Think about it, Swedish pancakes, Bob Evans sausage, farm bought eggs, and real Funk's Grove Maple Syrup. Talk about local: Heaven, I'm in Heaven!