Corn fritters with maple syrup
Obviously I’m really excited about maple syrup right now. It’s one of the strangest things for me about living in the city. I used to feel autumn (with the piles of leaves) and I used to feel spring (with the maple buckets coming out). Here you just don’t see trees tapped. You don’t see old pick-up trucks driving around with tanks of sap going to the sugar house.
This picture was taken at South Face Farm, one of my favorite sugar houses. They are open for breakfast every weekend in March. That’s 8 days a year. No more. Pancakes, french toast, eggs, corn fritters, pickles, and maple syrup. That’s it. It’s in Ashfield, and if you have a chance you should go out. The maple syrup is pretty expensive, especially if you’re used to the fake stuff. But first, you don’t have to use as much of it, maple syrup is MUCH sweeter than the corn syrup stuff. And second, these guys earn every penny. There’s a lot of work that goes into this precious stuff.
If you don’t have a chance to get out there, come by our restaurant some weekend in March. We’re featuring South Face Farm’s syrup and making some corn fritters of our own.