Moose Meadows Farm: Christmas & Advent Wreaths, Quesnel, British Columbia, Canada

Recipes & Nutritional Informational

products, equipment & ordering | birch syrup production workshops | recipes & nutritional information | questions to ask when purchasing

RECIPES

BIRCH ROASTED ROOT VEGETABLES

1/4 cup Canola Oil
1/4 cup Boreal Amber Pure Birch Syrup
1 tsp. Salt & Freshly Ground Pepper
2 cups Quartered Unpeeled Potatoes
1 cup Diced Yams (or Sweet Pototoes), cut into 1" pieces
1 cup Diced Carrot (peeled), cut into 1" pieces

Mix together oil, birch syrup, salt and pepper. Add root vegetables and mix to ensure all vegetables are coated. Roast at 375 deg. F. for 30 - 45 minutes until lightly caramelised and cooked thoroughly. Stir regularly while cooking. Can be enjoyed hot or cold.

BIRCH BALSAMIC VINAIGRETTE

1 cup Olive Oil
1/2 cup Balsamic Vinegar
1/8 cup Boreal Amber Birch Syrup
1 tsp. Dijon / Dry Mustard
2 cloves Fresh Garlic - minced
1/2 tsp. Salt (or to taste)
1/2 tsp. Pepper (or to taste)
1 tsp. Fresh / Dried Parsley

Mix together all ingredients. Refrigerate. Flavour intensifies with time.

NUTRITIONAL INFORMATION

BIRCH SAP
Birch sap products are known for their health benefits and nutritional value but little information is known about the exact components of birch sap and syrup in Canada. This is partially as the industry is so small and unregulated; as such, the necessary food research has not been completed on birch sap products. This is unlike the (sugar) maple industry. Much of the information used in Canada is based upon research completed in Alaska, USA where the birch sap product industry is more advanced.

Birch sap is primarily water with a sugar content varying from 0.5% to 2.0%. It is this reason why the ratio of birch syrup from sap varies from 1:100 to 1:120. Based upon a study in Alaska with Alaskan birch (Betula neoalaskana), carbohydrate level was 0.9% of which 49% was fructose, 33% glucose, 18% sucrose and lesser amounts of galactose. Macronutrients in Alaskan birch sap include calcium (Ca), magnesium (Mg) and potassium (K).

USA Birch Syrup Nutritional label
Nutritional Label
Pure Birch Syrup
Source: http://www.alaskasyrup.com

BIRCH SYRUP
As per the Canadian Food Inspection Agency (CFIA), Canada's nutrition labelling regulations have been designed to provide a system for conveying information about the nutrient content of food in a standardized format, which allows for comparison among foods at the point of purchase. Clear, uniform information should support consumers in making informed food choices toward healthy eating goals. This is very important when purchasing products which are promoted as being the same. Although required when purchasing syrup through a retail outlet, nutritional labeling is not required for "foods sold only at a road-side stand, craft show, flea market, farmer's market and sugar bush by the individual who prepared and process the product" (Chapter 5 - Nutritional Labelling of 2003 Guide to Nutritional Labelling and Advertising).

A Nutritional lable has not yet been developed for birch syrup. This is unlike the maple industry which has access to a generic label. The nutritional label to the left is from the Alaska, USA. It is worth noting that the standards for an American nutritional labels is different than that required in Canada.

"Where we farm with the seasons"