Maple Weekend events have taken place over the last 30 years at many maple producing locations across New York state. Beginning as a one-day open house in 1995, it quickly caught on and became a two-weekend event.

This is the first year, owners Mike and Dawn Durow and their family will be opening their operation for Maple Weekend. Not only are the Durows participating, but they are going all out.

Hayrides will take participants to the sap building where the vacuum system can be viewed. There will be calves and goats for the children to pet. Maple syrup, maple popcorn, maple covered pecans, maple sugar and maple cream will be available to purchase. Pancakes will be available for a donation from 10 a.m. to 1 p.m. on each of the Saturdays.

“Maple syrup is an all-natural product with nothing added to it,” said Dawn Durow. “This is a good way for families and kids to come out to see how your food is made.”

Alysia Durow (left) and Dawn Durow (right) watching the evaporator. Submitted photo

The family is accustomed to hosting visitors at their farm with the fourth grade classes from Randolph’s Gail N. Chapman Elementary School visiting annually. Their daughter Kristen, a teacher at Hinsdale Central School, brings her third grade class to see the sugaring process every year as well.

The Durows are the fifth generation to own the farm that has been in the family since 1935 when Benson Archer purchased it from the Holland Land Company. It was officially recognized as a Century Farm in 1987. The recognition is given to a working farm when a single family continuously owns it for 100 years or more. The couple purchased it in 1993 from Willis Archer.

They run the 430-acre dairy farm where they milk 200 cows throughout the year. Mr. Durow also oversees the syrup business, repairs the equipment and runs the reverse osmosis machine.

“When you use the RO machine, it removes 70% of the water from the sap making it much more efficient and cuts down the boiling time,” says Mrs. Durow. “In an average year, we make between 1,300 and 2,000 gallons of syrup.”

Her husband loves working in the woods or just being there.

Mike Durow runs the reverse osmosis machine at his maple syrup operation in Randolph. Submitted photo

“It’s been tough in the woods this year with the snow depth and there has been a lot of wind damage,” says his wife. “I’m no good in the woods. It’s not my thing. I don’t like slipping in the snow.”

She goes on to tell about the conditions needed to make the sap run.

“Freezing temperatures at night and warm temperatures during the day are needed to make pressure for the sap to release,” she said. “Ideal temperatures are 27 degrees at night and 45 degrees during the day. If the days are too warm, the trees will bud and then the sap cannot be used.”

Their son Jeff works for them and all of his children come to the barn. He does the majority of the tapping. He started helping his grandparents Willis and Greta Archer, who started the maple business in 1991, when he was just six years old and began tapping the trees two years later. The farm now has 4,500 taps. The majority of the woods are on a vacuum system. They also have a sugar bush on an approximate 100-acre farm in Napoli, the farm where Durow was raised.

Andrew, the Durow’s other son, works away from the farm but helps with the tapping. His children help where they can. He takes the maple products to the farmer’s market and on April 11 from 5:30 to 7:30 p.m. he will be presenting “How Do I Eat That Maple Syrup?” at St. Luke’s Episcopal Church, 410 N. Main St., Jamestown.

Many people use maple syrup or maple sugar in cooking and baking. Four tablespoons of maple syrup have the same antioxidant value as a serving of broccoli and there is no fat in maple syrup.

“The smell coming out of the sugar house is my favorite springtime smell,” Mrs. Durow said. “Anytime we’re boiling, people are welcome to come watch. It is not an exact science, so we can’t give days or times. This is a family business so everyone pitches in in all aspects. We don’t necessarily have a specific job. We are so blessed because all ten of our grandchildren live within an hour of the farm, nine within a mile and a half.”

She is expecting all of her children, their spouses and her grandchildren to be present during these two busy weekends. She shares four of the family’s favorite maple recipes.

This year’s Maple Weekend takes place on March 22 and 23 and March 29 and 30 from 10 a.m. to 4 p.m. Admission is free. This is an outside activity therefore there may be mud and cool temperatures. Dress accordingly. The Durow Farm is located at 11350 Archer Hill Road in Randolph. They ship their product to customers all over the U.S.

MAPLE BBQ PORK OR BEEF

1 pork or beef roast

½ bottle liquid smoke

½ bottle hickory BBQ sauce

½ C pure maple syrup

Pick a roast of either pork or beef. If using beef, I prefer the tip or rolled rump roast, but any roast will work. Put roast in crockpot. Pour remaining ingredients over the top and cook on low for 8 hrs. Shred the meat and enjoy.

MAPLE BACON ROASTED BRUSSELS SPROUTS

1 lb whole Brussels sprouts

4 slices bacon, cut into ½-inch pieces

½ tsp salt

¼ tsp pepper

¼ C extra virgin olive oil

¼ C maple syrup

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Trim ends off Brussels sprouts and cut any large ones in half. Transfer to a large bowl. Add bacon, salt and pepper to brussels sprouts. Drizzle olive oil and maple syrup over top and toss until well coated. Transfer to prepared baking sheet. Roast 20-30 minutes or until bacon is crispy and Brussels sprouts are caramelized. While baking, stir halfway through.

SWEET MAPLE BALSAMIC VINAIGRETTE DRESSING

½ C balsamic vinegar

¼ C dark maple syrup

2 tsp Dijon mustard

¼ tsp salt

2 pinches finely ground black pepper

1 C extra virgin olive oil

In a medium size bowl whisk vinegar, maple syrup and mustard until bubbly. Add oil and whisk until oil is incorporated. Whisk in the salt and pepper. Adjust flavor as desired.

MAPLE CHEESECAKE

8 oz cream cheese, room temperature

½ C pure granulated maple sugar

8 oz whipped topping

1 9-inch graham cracker crust

Additional maple sugar

In a large bowl, beat cream cheese and maple sugar until smooth. Fold in whipped topping. Spoon into graham cracker crust. Refrigerate overnight. Sprinkle with additional maple sugar just before serving. Note: The Durows sell granulated maple sugar.