Blog - Page 5 of 10 - Coombs Family Farms

The History of Maple Syrup: From Early North American Days to the Present

Organic Maple Syrup | December 1, 2013

Walking through the woods this time of year, the sugar maples are easy to find with their vibrant red leaves. It will not be long before the ground is carpeted with them—and soon thereafter, the maple limbs will be bare, and snow will be falling. That is when one begins…

Does Climate Affect Maple Syrup Production?

Craft of Maple Sugaring, Sustainable Farming | November 1, 2013

As you may know, we’ve started featuring an “Ask Arnold” series on the Get Real Taste the Truth Facebook page, because I wanted to know what you were curious about when it comes to making and using pure maple syrup. I have to say I’ve thoroughly enjoyed this weekly feature…

Table Syrup Ingredients vs. Maple Syrup Nutrition: 5 Points You Should Know

Healthy Benefits of Maple, Real Maple vs. Table Syrup | September 30, 2013

Researchers have found new evidence that soft drinks sweetened with high-fructose corn syrup (the main syrup ingredient used in fake maple syrup) may contribute to the development of diabetes, particularly in children. Studies published in 2003 and 2005 by the National Institute of Health's National Toxicology Program found that the…

Coming to a Shelf Near You: New Maple Syrup Grades

Maple Syrup Grades | September 5, 2013

Many of the food products you buy are based on your uniquely personal preferences. You may love mild sauces and salsas, but choose the very sharpest cheddars and hottest pepper jacks when it comes to cheese. You prefer deep, rich, dry red wines over sweet, fruity blends or chardonnays and…

The New Maple Syrup Grades: Change is Good!

Maple Syrup Grades | September 1, 2013

Starting in January 2014, you will start to notice some changes in the pure maple syrup aisle as new maple grades are planned to take effect. Before the transition is fully complete, you may even come across the original grades and new grades from the same maple producer side by…

The Health Benefits of Maple Syrup: 5 Points You Should Know

Healthy Benefits of Maple, Real Maple vs. Table Syrup | September 1, 2013

A researcher at the University of Rhode Island found more than 20 compounds in pure maple syrup that contribute to better health, including several newly identified antioxidant compounds that are reported to have anti-cancer, anti-bacterial and anti-diabetic properties. A 1/4 cup serving of maple syrup contains more calcium than the…

What Is The International Maple Syrup Institute and Why Did They Propose Maple Syrup Grade Changes?

Maple Syrup Grades | August 21, 2013

If you’ve ever been confused about the difference in maple grades, you’re not alone. However, new maple syrup grades that recently gained approval from the Vermont legislature are intended to make these distinctions clearer. The International Maple Syrup Institute (IMSI) maple syrup grade changes are expected at the consumer level…

Sustainable Maple Syrup Farming: 5 Points You Should Know

Real Maple vs. Table Syrup, Sustainable Farming | August 15, 2013

Small family farms, such as the ones making maple syrup, have a lower carbon footprint than industrial agricultural processing plants. Small family farmers are stewards of their land and they have a vested interest in protecting it, and farming it sustainably. Money from small family farms is more likely to…

Why the New Maple Syrup Grades Were Created

Maple Syrup Grades | August 12, 2013

Beginning in 2014, you will notice that there are new syrup maple grades on your favorite products. This is a result of maple syrup grade changes recently approved by the Vermont legislature. These new maple syrup grades, recommended by the International Maple Syrup Institute (IMSI), will apply to both the…

5 Reasons to Buy Pure Maple

Healthy Benefits of Maple, Real Maple vs. Table Syrup, Sustainable Farming | July 30, 2013

It has calcium and disease-fighting antioxidants It helps support a sustainable agriculture system It supports small family maple farmers and local economies It's an easily digestible sugar, unlike the high fructose corn syrup It's has no preservatives, GMOs or artificial additives.

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