(CNW) What’s more Canadian than maple syrup? Toronto and Region Conservation Authority and Credit Valley Conservation have partnered to celebrate spring in true Canadian fashion with the annual Sugarbush Maple Syrup Festival. The festival gives visitors from the Greater Toronto Area and beyond the opportunity to savour the season as they get out into nature and indulge in Canada’s most famous food. Running March 9 – April 7, 2019, the festival takes place at four locations: Kortright Centre for Conservation in Vaughan, Bruce’s Mill Conservation Area in Stouffville, Terra Cotta Conservation Area in Halton Hills and Island Lake Conservation Area in Orangeville.
The Sugarbush Maple Syrup Festival kicks off on the first weekend of March Break and offers visitors the chance to explore the history, customs and production of maple syrup at their local conservation area. With a variety of activities to choose from including horse-drawn wagon rides, maple syrup demonstrations and even special “Maple Syrup by Lamplight” events for adults, the Sugarbush Maple Syrup Festival has something for visitors of all ages. Delicious pancakes with fresh maple syrup can also be purchased at all festival locations.
Tickets to the festival are available at the participating conservation areas and online at maplesyrupfest.com. Tickets purchased online give unlimited general admission to all festival locations. Hours and dates of operation vary by location and are listed below.
Kortright Centre for Conservation
Open each day from March 9 – April 7
Hours of Operation: 9:30 a.m. – 5:00 p.m.
Bruce’s Mill Conservation Area
Open on weekends (March 9 – April 7) and March Break (March 11 – 15)
Hours of Operation: 9:30 a.m. – 5:00 p.m.
Terra Cotta Conservation Area
Open on weekends (March 9 – April 7) and March Break (March 11 – 15)
Hours of Operation: 9:30 a.m. – 5:00 p.m.
Island Lake Conservation Area
March 15, 16 & 23
Hours of Operation: 10:00 a.m. – 4:00 p.m.
For more information and a full schedule of events, visit maplesyrupfest.com.
SOURCE Toronto and Region Conservation Authority
(NC) Canada produces 85 percent of the world’s annual supply of pure maple syrup –not surprising considering the maple leaf’s iconic status in our national identity. But just how much do you know about our famous sticky treat? Read on for more facts about Canada’s liquid gold.
• 91 percent of Canada’s maple syrup is produced in the province of Quebec.
• The top importer of pure Canadian maple syrup is the United States, followed by Japan, Germany, the United Kingdom, and France.
• Pure maple syrup is 100 percent natural with just one ingredient – maple tree sap.
• Maple sap is mostly water (97 percent) plus natural sugars, some vitamins, minerals, amino acids and proteins. It takes about 40 litres of sap to produce one litre of syrup.
• During the annual “sugaring off” season, tree sap changes – producing the different grades, colours, and flavours of the resulting maple syrup. Early in the season, it is light in colour and slightly sweet. As the weeks go by, it becomes darker, richer and caramelized.
• Amber varieties of maple syrup have bold caramel-maple flavour, while very strong-tasting dark versions are primarily used in commercial food production. M
* Each 60 millilitre serving is also an excellent source of vitamin B2 and a good source of zinc..”
• To be designated pure maple syrup by law in Canada, it must originate from maple sap and be free of any additives, maple substitutes or flavoured products.
www.newscanada.com
