Maple sugaring may have begun as a happy accident several centuries ago but it is now a thriving industry in which Virginia is a team player.

Indigenous people living in the northeastern North America apparently were the first to discover maple syrup and use it in cooking, long before Europeans settled here.

Although there are no written accounts to verify the discovery, several Native American legends share a similar story. However the first written document of maple sugaring in North America is dated 1557. A French explorer wrote, “There is a tree with the thickness and shape of a large walnut tree. It remained unused for a long time until someone tried to cut one down, releasing a kind of sugar which they found to be so tasty and as delicate as any good wine.”

Today, North America provides maple syrup the world over. Canada is the world’s largest producer; in the United States, Vermont leads with a year’s total of 898,000 gallons harvested. New York comes in second with a 312,000-gallon harvest and Maine is a close third at 310,000 gallons harvested.

Commercially Virginia, on the end of the sugar maple range, is way down the list with a harvest of 1,500 gallons but this industry is high on the list of Highland County, which shoulders up to the West Virginia border. Here maple syrup can be found in abundance.

A favorite stop for Highland visitors is the Sugar Tree Country Store & Sugar House, built in the 1800s and today operated by Farmers Glenn and Fern Heatwole and family in the town of McDowell. Here you can find a full range of excellent maple sugar treats and syrup and possibly watch Glenn bottle his all-natural maple syrup. The company even makes its own apple butter, and sells everything from jellies to wooden toys.

The Heatwoles moved from Rockingham to McDowell in 2004 and opened their business in 2005. “We were dairy farmers,” Glenn said, “who once milked cows. We now milk trees.”

It takes about 40 gallons of sap to make one gallon of maple syrup, sold in three grades: light amber, medium amber and dark amber. Flavors range from mild to robust.

Note: Information on maple syrup was taken from: “Maple Syrup Making,” “A Brief History of Maple Syrup,” “Native American Maple Syrup History” and “Celebrating The History of Maple Syrup.”

The following recipes were taken from Sugar Tree Country Store Maple Recipes and tips. The cookbook is available at the Sugar Tree Country Store and Sugar House and through its website.

HOT MAPLE APPLE CIDER
6 c. apple cider
¼ c. maple syrup
1 orange peel
1 lemon peel
2 cinnamon sticks
Spice bag and string
6 whole cloves
6 whole allspice berries

Pour cider and syrup into large pot. Cut orange and lemon peels into strips. Place peels and spices in a center of a spice bag and tie up with a piece of string. Drop spice bundle into liquid and heat over moderate heat for about 10 minutes. Remove spice bag and discard. Ladle maple cider into mugs and serve warm. Optional: garnish with a stick of cinnamon for stirring or float a thin slice of lemon or orange on top or put a dollop of whipped cream on top. Enjoy!

MAPLE PUMPKIN MUFFINS
1½ c. flour
½ c. brown sugar
1½ tsp. baking powder
½ tsp. baking soda
¾ tsp. cinnamon
½ tsp. pumpkin pie spice
¼ tsp. salt
2 small eggs
¾ c. mashed pumpkin
½ c. evaporated milk
3 Tbs. vegetable oil
2 Tbs. maple syrup
1/3 c. chopped walnuts or pecans
Filling
2 oz. cream cheese, softened
1½ Tbs. brown sugar
2 Tbs. maple syrup
Topping
¼ c. chopped walnuts or pecans
2 tsp. brown sugar or maple sugar

In large bowl, combine the first seven ingredients. Whisk together the eggs, pumpkin, milk, oil and syrup. Stir into the dry ingredients. Fold in nuts. Set aside. In a small mixing bowl, beat filling ingredients until smooth. Gently stir into batter until mixture appears swirled. Fill greased or paper-lined muffin cups until about ¾ full. Combine topping ingredients; sprinkle over batter. Bake at 350°F. for 20-25 minutes or until toothpick inserted in center of muffin comes out clean. Cool five minutes; remove from pan. Best served warm. Makes 24 muffins.

MAPLE PORK BBQ
3-4 lb. pork roast
1 Tbs. vinegar
Water
3 Tbs. prepared mustard
2 tsp. Liquid Smoke
2 tsp. salt
1 tsp. pepper
½ c. maple syrup
3 c. catsup
Water if desired

Place pork roast in oven-safe dish. Sprinkle vinegar over roast (vinegar acts as a tenderizer). Add enough water to have about ½-inch in bottom of dish. Cover with foil, punching several small holes to allow steam to escape. Bake at 325°F. for 3-4 hours or until internal heat on a meat thermometer registers at least 170°F. When roast is cool, pull it apart or chop into small chunks. Combine syrup, catsup, mustard, Liquid Smoke, salt and pepper. Stir into pork. Chill overnight or longer to allow flavor to soak through.* Warm to room temperature then heat over moderate heat until heated through. Stir frequently to avoid burning. (A crock pot works well.) Add water if needed to achieve desired consistency. Serve hot on hamburger buns. Serves approximately 20 people.

*If you don’t have time to soak overnight, boil “dressing” ingredients together for 2 minutes, then pour over meat. Immediately heat altogether until heated through.

GLAZED MAPLE CARROTS
3 large carrots, peeled
1/3 c. water
2 Tbs. butter
¼ c. water
2 tsp. cornstarch
3 Tbs. maple syrup
½ tsp. salt

Cut carrots into bite-size pieces. Cook carrots in water and butter over medium heat for 10 minutes or until tender. Add more water while cooking if necessary. Meanwhile, in a small microwaveable bowl, combine water, cornstarch. maple syrup and salt. Microwave until thickened stirring at least once while cooking. Gently stir into carrots. Serve immediately. Serves 4-6.

MAPLE APPLE PIE
Pastry: double 9-inch pie crust
5 c. sliced apples
½ c. sugar
2 Tbs. flour
½ tsp. cinnamon
Dash salt and nutmeg
¼ c. maple syrup
½ c. sour cream

Combine dry ingredients and sprinkle 2 Tbs. of it in bottom of pie crust. Add the rest to the apples along with syrup and sour cream. Spoon into crust; cover with lattice top crust. Bake at 425°F. for 15 minutes, then 325°F. for approximately 45 minutes longer. Remove from oven and cool.

MAPLE KISSES
1 c. maple syrup
2 Tbs. butter
½ c. finely chopped pecans

Cook maple syrup and butter in a saucepan until temperature reaches 230-232 degrees F. on a candy thermometer. Remove from heat and immediately add nuts. Stir until mixture begins to cool and thicken. Quickly drop by small spoonfuls on a greased wax-paper plate.

The sap is still flowing

The annual Highland County Maple Festival, usually held the second and third weekends of March, is canceled this year due to coronavirus. According to the Highland County Chamber of Commerce, however, “the coronavirus does not stop the sugar water flowing from the trees, nor does it stop our county’s dedicated producers from producing their maple syrup as they have done for decades.” The chamber said some producers and sugar camps will be open this spring following state safety guidelines. Information will be posted on its website, www.highlandcounty.org, for those considering a visit. The Sugar Tree Country Store is open to the public.