Volunteers, vendors and handicap parking will be available at the Camp Lazarus parking lot, located at 4422 Columbus Pike, Delaware, Ohio. To reach Camp Lazarus, follow Route 23 north from Columbus towards Delaware. Nine miles north of I-270 on the left side of the highway, just north of the Delaware Area Career Center. Camp is two miles south of Delaware.
Saturday March 5 and 12, 2016
at Camp Lazarus, Delaware, Ohio
Festival admission is just $5. All-you-can-eat pancake feast is $5.
Pre-registration will be available through 11:59 pm on Sunday, February 28, 2016 and includes Festival admission, pancake feast, and 2016 Maple Syrup Festival Patch
- Festival admission: $5
- For just $5, you can enjoy all-you-can-eat pancakes at the dining hall! In the afternoon, hot dogs will be served as well (yum!)
- Fry Bread Station – for just $2, you can watch and eat fresh fry bread, just like the pioneers used to make it.
- Bean Soup Station – for just $2, you can taste authentic pioneer bean soup and corn bread, sure to warm you on a cold winter day!
Lightly brown parsnips and onions with vegetable oil in sauce pan, season lightly with salt and white pepper. Add water, maple syrup, bay leaf, and cover. Keep flame low and simmer until tender. Remove bay leaf and puree all remaining ingredients until smooth in a food processor. Pour ingredients back into pot, add heavy cream, and reheat being careful not to boil. Season to taste with salt and white pepper. Drizzle with maple syrup and serve warm with crusty bread.
- 4 – 8 pork chops
- 1½ cups Pure Camp Lazarus Maple Syrup
- ½ cup white vinegar
- ¼ cup horseradish
- 2 tablespoons ancho chile powder
Preheat oven to 400° F. Mix the maple syrup, horseradish and chile powder well. Sear the pork chops on both sides then place in a baking dish. Set aside half of the glaze for finishing. Baste the glaze over the chops and continue basting while the chops finish cooking. Pour the reserved glaze over the chops just before serving.
History of Maple Syrup Production
Who would think of sticking something in a maple tree and boiling the sap to make syrup? The Iroquois have an answer in this old legend. The story begins on a day in early March. Chief Woksis had thrown his tomahawk into a nearby maple tree. The next day, he needed the weapon for hunting and yanked it from the tree. The weather turned warm and the gash in the maple tree dripped sap into a container that was near the trunk. That evening, the chief’s wife was heading to the stream for water and found the container with sap and thought it was just like water. She tasted the liquid, found it to be sweet, and used it for cooking water. When Woksis came home from hunting, he smelled a wonderful scent – a maple aroma. The water had boiled down to syrup and had sweetened their meal with maple. So, the legend says, the happy practice of maple syrup production began! Sap is produced in Spring – it flows from the roots to the branches of the tree. But early on in maple syrup production, getting to the sap was not easy. Recorded accounts indicate an ax or some other sharp object was used to chop a groove into a tree to release sap. But producers found the “ax method” damaged trees and contaminated the sap in future years. So, they began to drill holes into the trees a few days before the sap was expected to start running. Producers then collected the sap in buckets hung from wooden spouts called spiles. Originally, spiles were made from hollowed out sumac branches, but later were fashioned out of metal. Spiles were removed after the sap stopped flowing to allow the tree to heal. While the sap flowed, buckets were checked daily to make sure there was no overflow. Full buckets were emptied into barrels and hauled through the woods (also called the sugar bush) by horse drawn wagons. Not much has changed over the years – some large scale maple producers continue to collect sap in buckets – a time consuming and hard job. But by using buckets, maples producers can easily recognize good sap-producing trees. And today, the equipment is of much higher quality. Turning sap into syrup involves evaporation – water must be removed to produce a more concentrated sugar solution. Early methods included using hot rocks in hollowed out logs to speed evaporation. Later, metal containers were used over open fires. But producers discovered that boiling sap in a single kettle often resulted in a darker, lower quality syrup. Using a series of kettles produced a higher grade of syrup. Modern evaporators evolved from that open kettle system. It still takes approximately 43 gallons of sap to make just one gallon of maple syrup. Sap becomes syrup when the sugar concentration reaches about 67%.