Kopp's Crops is a family-run business specializing in maple syrup, honey and fresh vegetables. We are located 45 miles north of Minneapolis in Bradford Township on our 65 acre farm.

*Now Selling at the Cambridge-Isanti Farmers Market!*

Local Orders: For pickup in Isanti, Cambridge, Brooklyn Park or Arden Hills, please email koppscrops@gmail.com or call 763-772-7057 to place your order and arrange payment & pickup. Available products are listed in the shopping cart below.

Outside the Twin Cities: Please use the online shopping cart below. USPS shipping charges will be calculated at checkout.



For questions, please email us at koppscrops@gmail.com

www.facebook.com/koppscrops


Thursday, September 25, 2014

2014 Honey is Here!

Ah, autumn in Minnesota.  The leaves are beginning to change, there's a slight chill in the air, and Honeycrisp apples adorn market shelves.  Time to replace those iced coffees with your favorite hot tea, sweetened with Kopp's Crops Honey!

This year, we are offering our wild flower honey in three sizes: 
  • One pound inverted squeeze bottles for $6
  • New!  Three pound squeeze bottles for $16
  • Five pound value size for $25

Ready to sweeten up your day with Kopp's Crops honey?  Email us at koppscrops@gmail.com to pick up at our farm, ship via USPS, or explore Twin Cities area delivery options. 

In Isanti County this weekend? Look for us at Brenda's Log Cabin Thursday 9/25 - Saturday 9/27 on the Unique Boutique & Antiques Tour:  https://www.facebook.com/UniqueBoutiqueandAntiqueTour

Friday, May 2, 2014

Finally - Syrup for Sale! But for a limited time only...

Maple Syrup for sale! Because of this spring's not-ideal-for-syrupping weather, it's another "Limited Edition" year for Kopp's Crops maple syrup. But if you like your syrup on the darker, stronger-flavor side, you'll love the few bottles we managed to squeak out! We're selling through Brenda's Log Cabin boutique on the Unique Boutique & Antiques Tour in Isanti County this weekend and next. Click on over to the Tour's Facebook Page here  for a map and additional details.  Brenda's Log Cabin is # 10 on the flyer - please note, she's closed Sundays

If you can't make it to the tour, email us at koppscrops@gmail.com to reserve your bottle today (please do not order via the website). Chances of a sell-out by the end of the month are high!

Monday, March 24, 2014

Hope (Of Sap) Springs Eternal

Dear Minnesota:  Do you want to be a serious maple syrup production state or not?  Please decide, and deliver weather accordingly.  With great haste.  Sincerely, Kopp’s Crops and our fellow Minnesota Syrup Producers.

A couple weeks ago we made our annual pilgrimage to Wisconsin for syrupping supplies.  Then yesterday we tapped our first 75 trees, in the hope that the 10 day forecast holds true and we see some sap-loosening temperatures come our way.  We had high hopes coming into 2014; last year we had our most prolific season ever.  Granted, “ever” for us is only five years, but still – it was pretty awesome.  Twenty gallons of golden goodness graced our boiling pan and filters.   At 40 to 1 sap to syrup conversion, that means we collected, carted around, and cooked down around 800 gallons of sap.  The perfect mix of warm days and below-freezing nights kept the sap moving so long that we stopped boiling before the sap ran dry.   But 2012?   A crazy week-long February heat wave took temperatures so far above freezing, even at night, that the sap went shooting for the treetops and never looked back.  Same number of trees, barely a gallon of syrup.

This photo of one of our frozen taps pretty much sums up the 2014 season so far.  A couple of days with just enough warmth to get the sap moving, then BAM - another deep freeze.  In a normal year, we’d be wrapping up the season in the next couple of weeks.  This year, we’re just hoping, still hoping, the sap run starts before it ends.  So what’s it going to be, Minnesota?  A significant syrup season, or straight to summer?

Wednesday, July 31, 2013

A Little Bit of Bragging...

This past weekend, the Kopp family took in the joys of the Isanti County Fair.  First stop:  the open class displays, where county residents show off the products of their crafting, baking, artistry and gardening.  Friends of ours took first place on some photography and vegetable categories - congratulations to Bridget & Dave!  

Then with great anticipation, we headed over to the canned goods, and were honored to see two blue ribbons dangling from our entries!  Our mushrooms beat out a beef jerky competitor in the "Dried Miscellaneous" category, and our best Grade A light amber reigned victorious in Maple Syrup.  Next year we'll aspire to the purple Grand Champion ribbon.  Thank you, Isanti County Fair Board!




Wednesday, May 1, 2013

99 Bottles of Syrup on the Wall… And 99 Stockpots to Wash


May 1 and it’s snowing again in Minnesota.  We only wish we were joking.  About the only thing this weather is good for is finishing out the Maple Syrup Blogging Season.  So let the bottling summary begin!

There are few tasks here at Kopp’s Crops that dirty more dishes than filtering and bottling maple syrup, which is why we save up a few days’ worth of boiling output before we bottle.  That means we’ve got three or four pots dirtied up before we even start – the pots in which the syrup was finished & stored.  The full syrup pots go back on the stove to heat, partly as an additional pasteurization step, partly just to make the syrup less viscous and runnier so it flows through the filters more quickly.  Our filters are housed in a straining pot that started its life as a regular old stockpot, but now has holes drilled in the bottom so the filtered syrup can drip through the holes into yet another clean pot (or three) waiting below.

We use the double filter method for our syrup, with a disposable pre-filter inside our reusable cone filter, which is made of Orlon.  Orlon filters are the gold standard for syrup straining, because they filter out even the smallest bits of concentrated minerals, called sugar sand (harmless, but annoyingly gritty on the tongue).  But the tight weave of the felt-like fabric clogs up easily, so the pre-filter removes larger debris before it has a chance to gum up the Orlon and slow down the filtering operation to “molasses in January” speed.  When the pre-filter collects too much gunk, like larger granules of sugar sand and small bits of leaves and bark, we just swap in a new filter to speed things along.  At this point in the season, patience is not our strong suit.   

Finally filtered into a second round of clean stockpots, the syrup is once again heated to 200 degrees to ensure that the syrup will be hot enough to make our tamper-proof plastic caps seal properly.  Then we pour the steaming hot syrup carefully….carefully… carefully into an insulated coffee pot with a spigot for easy bottle filling.  Quite the upgrade from last year’s “ladle & funnel & try to keep the spilling to a minimum” method!  Each bottle is filled, wiped and capped, then set aside to cool before labeling.  We’ve been blessed with a bumper crop of syrup this year (99 bottles just in the first bottling batch!, so we’re swimming in beautiful bottles of sweet syrup.  The sidebar on the right shows the sizes and grades we have for sale.  When you’re ready to order, just give a yell – we’ll be in the kitchen washing out the mountain of stockpots! 


Sunday, April 21, 2013

The Finer Points of Finishing: Part 2


Once the clear sap has boiled the day away and whittled away into an inch of golden goodness in the bottom of the boiling pan, it’s time to drain it into one of our big canning pots.  Thankfully there’s a handy-dandy spigot in the corner to make the job easier.  After our most recent 12-14 hour boils, we’ve drained out about four gallons of near-syrup at this stage.  Then it’s off to the turkey fryer to boil off the last gallon of water.  The ring of the fryer burner is a perfect fit for our canning pots, and the propane burner is much easier to control.  Also perfect for roasting hot dogs, if a person needs a little protein to balance out the sugar.  Plus, it keeps us from making a mess of the kitchen stove.  On the burner, the syrup gently boils for quite a while with little attention, but when it gets close to finished, watch out!  That baby can boil over in a heartbeat.  Sadly, we know this from experience.

The syrup is officially finished when it reaches the magical 66% sugar content, or boils at seven degrees above the boiling temperature for water.  In most cases that would be the expected 219 degrees, unless the barometric pressure is all wonky.  For those of you who have been following the April weather in Minnesota this year, we think you’d agree there may have been some barometric wonkiness.  So rather than rely on a thermometer, we let our hydrometer tell us when it’s quittin’ time.  The hydrometer measures the density of the syrup, to give us a more precise measure of the sugar content.  We dip our handled hydrometer cup into the hot syrup and let the hydrometer float gently inside.  When the red line is visible above the syrup line in the cup, we call it a day.  And thank our lucky stars we avoided another sticky syrup spillover.

Wednesday, April 17, 2013

The Finer Points of Finishing, Part 1



So after five or so hours of boiling, our 40 gallons of sap has magically turned into a gallon of syrup, right?  Oh, if only.  To “finish” the syrup to the proper 66% sugar content in the pan would be to risk overshooting the evaporation and scorching the syrup.  Thus rendering the syrup inedible, and leaving the evaporator operator sobbing in the corner of the sugar shack in the fetal position.  Nobody wants to see that.  So the trickiest part of the entire syrup operation might be deciding when to pull the pan off the wood stove and transfer the near-syrup to a large pot to be finished over a more controlled heat source.  Pull the pan off too early, and we waste lots of time boiling off water we could have boiled in the more efficient flat pan.  Pull it off too late and, yup, we’ll be playing “Taps” for our fallen batch of syrup.
Maple Sap Streaming into the Boiling Pan

Since we’ve engaged in a couple of 12+ hour, 180 gallon boiling marathons this season, we’ve faced an even more difficult decision:  when to quit feeding the fire at the end of the night?  Once the last of the sap has left the barrel and streamed into the pan, there’s still quite a bit of boiling to do.  So rather than staying up another two hours to feed the fire and pull off the pan to cool, we stop stoking the fire and let the residual heat of the stove and the sap do a little more evaporating before morning, when we'll fire up the finishing operation.  As you might imagine, estimating how much evaporating happens while we’re sleeping is like estimating how long our kids' good mood will last after the maple syrup sugar rush wears off.  In other words, nearly impossible.  We nearly lost our first batch this way – we woke up to nearly-finished syrup in our pan, just a smidgen away from scorched syrup.  Thankfully, we were still a few points away from the magic 66% sugar content for finished syrup, so we didn’t lose any of our sweet amber goodness.  Sweet dreams, indeed!