Most all the leaves have turned, Hopefully, we have some still days for a while so we can enjoy them before the wind takes them down the rest of the way.
Not only our trees are solar powered — NOW our building is solar powered as well!
With a product that is dependent on a healthy environment, Anderson’s Maple Syrup believes it is important to work toward zero emissions in our processes. If solar power is good enough for our trees, it should work for us. That is why we asked MC Power and Legacy Solar to install a solar system to power our facility and further reduce the amount of carbon we produce. During the summer months, we should produce more electricity than we use. That extra electricity is pumped back into the grid, to provide clean energy to our neighbors.
We were really excited to be featured on Manufacturing Marvels.
Indigenous people of North America have been making Pure Maple Syrup for centuries. The simple process of collecting sap from a Maple Tree and concentrating it into Pure Maple Syrup was shared with early traders and settlers. Research has found that Pure Maple Syrup is among the healthiest sweeteners available. It naturally contains vitamins, minerals, and over 60 antioxidants. Family-owned and operated Anderson’s Maple Syrup has been sharing pure maple syrup with customers across the country for nearly one hundred years. It all began in 1928 as a hobby to provide something pure, sweet, and natural on the family’s breakfast table. Over the next three generations, Anderson’s Maple Syrup grew organically selling into Mom & Pop stores, grocery retailers, and foodservice accounts across the United States. With a product that is dependent on healthy forests, Anderson’s Maple Syrup is very aware of the impact they have on the environment. They generate most of their power from solar panels and help mentor other producers about healthy forestry practices. All these efforts result in an operation that absorbs more carbon than it produces. There are no additives or preservatives in Anderson’s Pure Maple Syrup. 100% Pure Maple Syrup made from Maple Tree Sap is exactly what you get every time you purchase a bottle of Anderson’s. It’s that simple. So you can feel good about drizzling it on anything from ham to coffee to waffles. Anderson’s Maple Syrup. A tradition that sticks.
Makes 4 to 6 servings
This is a delicious and filling salad to serve as a substantial main course or hearty side dish. The chickpeas and artichoke hearts provide substance, while the spinach and sweet peppers add color and crunch. It’s such a beautiful dish to look at too! Serve this pretty salad for lunch or a light supper.
1 can (14 to 15 ounces) chickpeas (garbanzo beans), drained and rinsed
2 to 3 ounces baby spinach, finely chopped
6 sweet mini peppers (or 1 medium sweet red or orange bell pepper), seeded and thinly sliced
1 can (14 to 15 ounces) water-packed baby artichoke hearts, drained and chopped
2 tablespoons extra-virgin olive oil
2 tablespoons Anderson’s Pure Maple Syrup
2 tablespoons good-quality balsamic vinegar or freshly squeezed lemon juice
1/8 teaspoon smoked paprika (optional)
1/8 teaspoon garlic powder
Salt, to taste
Freshly ground black pepper, to taste
Put the chickpeas, spinach, mini pepper slices, artichoke hearts, olive oil, maple syrup, vinegar (or lemon juice), optional paprika, and garlic powder into a large bowl. Gently stir together with a large spoon to thoroughly combine. Taste, and add salt and pepper, as desired.
Cover and refrigerate for 2 to 3 hours to allow the flavors to develop. Divide between four to six bowls and serve.
Makes 10 large truffles or 16 small truffles
Prep time: 25 minutes / Refrigeration Time: 1 to 24 hours
These quick–to–prepare, pretty “snowballs” are fun to serve at holiday time. A cross between a soft cookie and a truffle, I like to arrange them on a colorful plate, set them in the center of the table, and watch ‘em disappear!
2 ½ tablespoons unsweetened shredded dried coconut
2 tablespoons vegan confectioner’s (powdered) sugar
1/2 cup pecan halves, roughly chopped
2 tablespoons Anderson’s Pure Maple Syrup
12 large Medjool dates, pitted and chopped
1/8 rounded teaspoon pumpkin pie spice
Line a small baking sheet with unbleached parchment paper. Put the coconut and sugar in a blender and process into a fine powder. Transfer the mixture to a small bowl and set aside.
Put the pecans, maple syrup, dates, and pie spice, in the order listed, in a high-performance blending appliance and process (by pulsing) to the consistency of soft dough. (You will need to stop the blending appliance once or twice to scrape the sides down.)
Transfer the date mixture to a medium-sized bowl. (It will be very, very sticky!) Spoon out some of the date mixture, and roll it into a ball. Continue in this manner to form 10 large or 16 small “snowballs”
Roll each “snowball” in the coconut/sugar mixture until thoroughly coated and place it on the prepared baking sheet. Loosely cover and refrigerate for 1 to 24 hours. Stored in an airtight container in the refrigerator, “snowballs” will keep up to 4 days.