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


Saturday, March 30, 2013

Nectar of the Gods

The trees are dripping!  The trees are dripping!  The sap is finally flowing and we couldn’t be sappier… er, happier!  We’ve tapped one hundred and thirty trees this year, so 2013 tops our tapping tally to date.  Sadly, many of the buckets are still dry and sap-free, especially the ones deeper in the woods where the temperatures still struggle to get above freezing.  But the ones that have sap in them are a beautiful sight.  It may look like plain old water, and even taste like it, but it is the nectar of the gods.  Or at least the nectar of the god of pancakes, IHOPysus. 

The sap's sugar content is its most important quality.  Red maples, which make up the majority of our tapped trees, typically have a sugar content of 2.0-2.5%, while sugar maples have a slightly higher 2.5-3.0% sugar content.  This makes the standard sap-to-syrup ratio about 43:1.  Yes, over 40 gallons of sap just to walk out of the boiling shack with a single gallon of syrup!  Sugar content in the harvested sap declines until it’s boiled, so we boil as often as possible to maximize our syrup.  But we also try not to boil until we’ve collected over 40 gallons of sap.  Our boiling pan is two feet by four feet, so it takes almost two gallons of boiling syrup just to keep the pan covered and not scorching. 

After our first sap collection yesterday we used a hydrometer to test the sugar content of our haul.  One tree pumped out a whopping 4% sugar - sweet!  But by the time we collected from all the trees, the average sugar content was 2.3%.  Well within normal range, and with fifty gallons of sap in our barrel, well worth firing up the wood stove for our first boil of the season.  The fruit of our labors?  One gorgeous gallon of golden goodness.  All hail IHOPysus!