All the feedback I saw on Facebook indicated that a good time was had by all on February 23. The weather was threatening but it ended up being a pretty nice, though cloudy, day with very mild temperatures in most of the state.
There will be another one on March 16th so you still have time to participate.
Here are just a few of the quotes and photos from the day:
From Hill n Hollow Family Farm and Sugarworks:
“I would like to start by saying “THANK YOU” to everybody that came out to visit our farm today. We had over 80 guests from all over including the WV commissioner of agriculture, Commissioner Kent Leonhardt who brought us a declaration signed by the governor.
Next I would like to thank my wonderful family and neighbors for helping make today a huge success!
We could not have done it without you all and today was exactly what I had envisioned when we originally bought the farm!
I am overwhelmed with joy from the comments that I received from the local community and I hope to be able to expand on this event and grow it for us all! Our neighbors on Garretts Bend and surrounding area are some of the hardest working people that I know and truly believe we can make this something even more special in the future!
Simply AMAZING day!”
From Frostmore Farm:
“What better way to end an awesome Maple Day but with some great maple pork BBQ Last Run Restaurant. Thanks everyone who stopped by today!”
Estep Branch Sugarbush
Flanigan Family Maple:
“Thank you so much to those that came out and visit us today for Mountain State Maple Day! Please plan on coming back on March 16th to see us again.”
Recipes shared by Flanigan Family Maple:
Maple Cupcakes
2 ½ c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
¾ tsp. ground ginger
1 stick unsalted butter
½ c light-brown sugar
2 large eggs
1 ¼ c Flanigan Family Maple Syrup
2 tsp vanilla extract
½ c Buttermilk
Preparation:
Heat oven to 350 degrees. Sift together the flour, baking powder, baking soda, salt, and ginger. Set aside.
Beat the butter and sugar together using a mixer set on medium speed in a large bowl until fluffy. Beat in eggs, syrup, and vanilla. Stir in flour mixture by thirds, alternating with the buttermilk.
Fill 18 lined muffin cups and bake until a tester comes out clean, about 20 minutes. Cool completely.
* 1/2 c. Walnuts can be added if desired
Maple Pie
1 ½ c. packed light brown sugar
2 large eggs at room temperature
½ c. heavy cream
1/3 c Flanigan Family Maple (dark robust is best)
2 tsp unsalted butter, melted
8” pie shell
Preparation:
Preheat oven to 350 degrees
Whisk together brown sugar and eggs until creamy. Add cream, syrup, and butter, then whisk until smooth. Pour into 8” pie shell
Bake pie in lower third of oven until pie shell is golden and filling is puffed and looks dry but still trembles, 50 to 60 minutes. Cool on a rack to room temperature (filling will set as pie cools).
The Ronk Family Farm had pancakes, Maple Sausage, Maple Cotton Candy and our Delicious Mountain Syrup available.
Pony rides (for kids 8 & under), rides up the mountain on side by side, tapping trees demonstrations and evaporator boiling sap, reverse osmosis taking water out of sap, filtering syrup and bottling syrup education.
Cedar Run Farm:
“We got so busy so quickly that none of us got very many photos. Thank you to Brian Westfall for sharing these.
Thank you to all who came out. I never in my wildest dreams thought it would be difficult to move through our sugarhouse because of the number of visitors but it happened today and we are so grateful for all of the support from all over the region!”
See you on March 16th!