Despite global warming, March has been unusually cold this year. Even as the month draws to an end and the calendar says that spring has arrived, the ground lies under a blanket of snow and our Adirondack waters are covered with a thick layer of ice. As I write this, the St. Patrick's Day Storm is swirling about. 
Although we can't yet see the flowers and are still awaiting the arrival of migrating birds, there is one sure sign that spring is on its way: the work of making maple syrup has begun. Day temperature rise above freezing, the white blanket of snow and ice begins to melt during the day and freeze back up at night, maple tree sap has begun to travel up and down the tree trunk, winter grudgingly gives way to spring, and sugar shacks scent the air with sweet maple smoke.
Indian tribes in southeastern Canada, New England, the Lake States and the Appalachian Mountains all used maple syrup long before the first explorers and colonists came to America. They taught the pioneers about the sweet liquid, and today making syrup is still a cherished springtime ritual in these regions.
The maple season teaches us faith. Spring, an annual miracle that makes the tree to bud and bloom, will surely come. The seasons will change. Then the flowers will fade, the trees will bear fruit in late summer, shed their leaves in the fall and settle down for winter's time of rest and renewal. And the sap will flow anew as the snow begins to melt next year.
We share in this unfolding mystery. The seasons will change for us as well. We have been given life, life that moves through us just as the sap moves through the tree. We may not know what the future holds, but we know the seasons will continue to change, we know there is a force greater than ourselves at work. And just as the maple tree shares its abundant sap, we have been given many good things that we can share with the world.
On Maple Weekend, many of New York's maple producers will offer their knowledge and skill to all who wish to partake. All across the state, open houses on maple farms will let many tour the facilities and view demonstrations of syrup production and sugar making. This free, family oriented event gives visitors a chance to see firsthand how our local maple producers make some of the world's finest syrup and related products.
In our region, several local sugar bushes (Cornell's Uihlein Forest, Rivermede Farm and South Meadows Farm) will be celebrating Maple Weekend with tours, explanations of the sugaring process and a variety of maple products that you can sample and purchase.
Maple Weekend began 9 years ago when a handful of maple producers in western NY's Wyoming County organized a one-day event, Maple Sunday, to promote maple products. The idea spread and the event grew to include producers throughout New York State.
With more than 253,000 gallons of syrup made by 1,500 maple syrup producers, New York State is the world's fourth largest producer of maple products after Canada, Vermont and Maine. (New York Agricultural Statistics Service).
Maple syrup to top pancakes, French toast, and waffles is an American tradition. But the sweet liquid can add flavor to other desserts, snacks, drinks, main courses and side dishes. When using maple syrup in recipes, remember two rules of thumb: 1 1/2 cups maple syrup equals the sweetness of 1 cup of sugar or honey, and other liquids in the recipe should be reduced by 1/4 to 1/2 depending on the recipe.
Maple Roasted Nuts
Ingredients:
2 cups walnuts or pecans
1/4 cup maple syrup
Directions:
In a cast iron or other heavy skillet, toast nuts in a single layer over medium-high heat until they become fragrant and change color, just 2-3 minutes. Remove from heat. Pour syrup over the nuts in the hot pan, and stir quickly to coat. Transfer to a wooden cutting board or wax paper. Using a spatula, keep the nuts moving as they cool to prevent sticking. Store in a cool, dry place. Eat as a snack or as a topping for a fruit salad.
Maple fruit and nut muffins
Ingredients:
1 cup squash or pumpkin
1/4 cup melted butter (or part butter part oil)
1/2 cup maple syrup
1/3 cup milk
1 egg, beaten
1 cup rolled oats
2/3 cup whole wheat flour
2/3 cup unbleached or all-purpose flour
1 Tablespoon baking powder
pinch of salt
1/2 cup chopped walnuts
1 - 2 dozen cherries (washed and pitted, or frozen and thawed or canned)
Note on cherries: I used local sour cherries we'd frozen last summer. Canned cherries (drain the juice) or dried cherries or even cranberries could be substituted.
Directions:
Preheat oven to 400.
Beat first four ingredients together until blended. Beat in 1 beaten egg. Stir in rolled oats. In separate bowl, combine flours, baking powder salt and nuts. Fold into batter. Place dough in prepared muffin tins. Stick one or two cherries into the top of each muffin. Bake at 375 about 20 minutes, until golden brown.
Yvona Fast lives in Lake Clear and has two passions: cooking and writing. . She can be reached at