Corti Brothers Newsletter February 2006 Page 3

Corti Brothers Newsletter for February 2006 Page 3

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We offer two different shapes of turned wooden pepper containers from Japan to hold your Piment d’ Espelette perfectly. Called togarashi-e or ichimi-togarashi, they are made from turned wood with a screw-on top and a stoppered shaker opening. The two shapes: a gourd and a wooden tub-like sake cask called a “taru.” Convenient to use, they are also conversation pieces on your table. Ours come from a famous Tokyo shop, Yagenbori, which has sold pepper in Japan since 1625.

Togarashi-e Taru Pepper Container Out of stock.

Togarashi-e Gourd Pepper Container Out of stock.

Vermont Maple Syrup: Sweetness from a Tree

Among the many gifts of the new world to the culinary arts, perhaps the least thought of is maple syrup. The product of the concentration of sap from sugar maples found only in specific sites in the United States and eastern Canada, its production was shown to Europeans by the indigenous peoples who used it as one of their two sweeteners.

Maple syrup has become, for most of us, merely an item for the breakfast table and then only with certain dishes. Originally it was used to sweeten everything, not just waffles and pancakes.

The production of maple syrup is generally in late winter early spring, when the sap starts to rise in the trees. Production is nature and weather dependent: snow on the ground, sun during the day, and cold clear nights. Since 1991 we have offered the production of Dan Johnson in New Hampshire. But he has closed his business and we were without a source.

Just before Thanksgiving, when I was speaking with a customer from Colorado, he gave me the name of “his” producer, whom he said made exceptional maple syrup. So I contacted him, got samples and now we have again a source of wonderful maple syrup. This time its from Peter Purinton in central-west Vermont. A producer for 38 years, he produces 1% of the maple syrup produced in the state. In Vermont the production of half a million gallons is considered a decent crop. Less is considered a sub par year.

Peter Purinton produces four grades of syrup from the beginning of the season to the end. The first to be made is called Vermont Fancy. It is the lightest in color, made generally in the last week of February.

The next quality is Grade A Medium Amber, produced later towards late February, early March. Then follows Grade A Dark Amber, produced around the 15th of March with higher daytime temperatures or in sites not so cold. At the end of the “tapping” season, Grade B is produced. This is the darkest, most pronounced flavor syrup. Interestingly, color aside, sugar in maple syrup is all the same, 67%, but the darker the syrup the more glucose and less sucrose is present.

There are two schools of maple syrup: one, the very light school and the other, darker, more pronounced flavor one. It really depends on taste. Corti Brothers can offer you a selection, especially now for winter breakfasts. Peter Purinton’s pure Vermont maple syrup comes packed in 16oz and 8oz tins, sealed with the Vermont seal of quality given by their State Department of Agriculture, Food and Markets.

Peter Purinton Vermont Maple Syrup Out of stock.

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