Tapping the Sap

Maple Syrup Results and Recipe

By Joe Cowan

Director of Operations


After a few weeks of collecting and processing maple sap, we have a modest quantity of maple syrup. The ratios are very hard to accurately tabulate, since rainwater and intermittent flow obstructed any reliable calculation; thus, what we have at the end is entirely eye-balled. A rich amber color, many times more satisfying than purchasing maple syrup at a grocery store, is a sweet reward for some hard work and diligence. About 1 quart of maple syrup has arrived just in time for some holiday recipes (and perhaps a mint julep). Birthday cakes, buttermilk cookies, lemon and dried fruit brioche are all in the works.



Buttermilk Peanut Butter Chocolate Chip Cookies



1 cup Dr. Cowan’s Garden 18th Century Oats, ground into fine powder

¼ cup Buckwheat flour

1 tbsp cinnamon

1 tsp baking soda

½ tsp sea salt

1 egg, room temperature

½ cup butter, softened

1 cup maple syrup

1 tsp vanilla extract

½ cup peanut butter

1 cup dark chocolate chips



  1. Combine all the dry ingredients in a metal bowl, and stir to combine.
  2. In another medium bowl, cream the butter, peanut butter, and maple syrup until it is thoroughly whipped and combined. Add the egg, and whip with a whisk until light and fluffy. Stir in the vanilla extract.
  3. Add in the dry ingredients with a wooden spoon until combined. Add the chocolate chips and stir.
  4. Place spoon sized balls on a baking tray lined with parchment paper. Bake at 375 for 12 minutes, or until golden brown and crispy.

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