In my opinion, nothing is more delicious than breakfast foods done right. Fluffy pancakes, cinnamon-y French toast, cheesy omelets, sizzling sausage or bacon—mmm! But there’s one thing you need to complete almost any delicious breakfast, and that’s syrup. Not a grocery store brand with a fictional aunt on it—I’m talking about self-harvested maple syrup crafted to perfection by a true Indiana Artisan.
Burton Maplewood Farm in Medora, Indiana, creates the most luscious amber maple syrups you can imagine. The Burtons moved to Medora in 1999 simply to enjoy small town, farm life. But, while helping a local family with their annual sap collection, Tim was intrigued by the syrup production process and the social aspect of the business. Together with his friends David and Mary Abner, Tim established Burton’s Maplewood Farm, where each year the two families, along with relatives and friends, collect maple sap by hand, boil it over an open fire, filter it and package it in rustic glass bottles to produce more than 200 gallons of syrup. As someone who grew up watching my great-grandfather, grandfather, father and uncles harvesting sap and coaxing it into syrup, I can tell you that Tim’s stuff is the real deal.
Since the farm’s humble beginnings, Tim’s syrups have become recognized nationally for their delicious taste and artisan quality. Not only are they being used by world-renowned chefs in the nation’s best restaurants, but they are also carried in national retail locations such as Williams Sonoma. Tim’s syrups have even been accepted into the prestigious Indiana Artisan program, which recognizes the highest quality Indiana art and foods.
Is your mouth watering yet? Well there’s good news—you can sample Tim’s syrups yourself
at the Indiana Artisan Marketplace on March 31 and April 1 at the Indiana State Fairgrounds! Burton Maplewood Farms will be one of the 20 featured artisans in the “food and wine row” at the Marketplace, so you can taste it, then take some home with you. To add an extra kick to your breakfast, try Burton’s syrups infused with bourbon, brandy or rum. And, don’t forget to make cocktails and recipesthat have been inspired by these artisan syrups with your bounty.
If you’re in the Southern part of the state, head to the National Maple Syrup Festival on March 10 and 11 to tap some trees yourself! Tim established this event in 2008 to celebrate the Hoosier syrup-making tradition. It includes maple syrup cooking competitions, demonstrations, Old West reenactors, live music and more.
Indiana Artisan Marketplace Information
Dates and times: March 31 (10 am – 6 pm); April 1 (10 am – 5 pm)
Location: Indiana State Fairgrounds, Expo Hall, Indianapolis
Admission: $10 (children 7 and under are free)
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