Botanical name: Acer grandidentatum

  • Cold hardiness zones: 4-8
  • Soil pH: Prefers slightly acidic to neutral soil (pH 6.0-7.5)
  • Watering needs: Moderate, drought-tolerant once established
  • Food forest layer: Canopy
  • Which parts of the plant are eaten as food: Primarily the sap is used to produce maple syrup, though it is not as commonly tapped as other maple varieties.
  • Blooming Season: Early spring
  • Harvest season/regularity: Sap is typically collected in late winter to early spring.
  • Fruiting age: May take several years to produce significant amounts of sap.
  • Age of maturity (full size and peak fruiting): Can take 20-30 years to reach full maturity.
  • Average mature yield: Yield of sap varies, less commonly used for syrup production compared to other maples.
  • Pollination for Fruit: Wind pollination.
  • Size at maturity: Can reach up to 50 feet in height.
  • Sun needs: Full sun to partial shade.
  • Preferred habitat: Well-drained soils, often found in mountainous regions.
  • Growth rate (vigor): Slow to moderate.
  • Natural reproductive rate (and methods): Reproduces through seeds and can also be propagated through cuttings.
  • Propagation method: Seed, cuttings.
  • Average life span: Can live up to 150 years or more.
  • Good companion plants: Understory plants that thrive in partial shade, such as ferns and wildflowers.
  • Plant family: Sapindaceae.
  • Taproot: Yes, has a deep taproot.
  • Predators: Susceptible to pests like aphids and scale insects.
  • Other common problems/solutions: Can suffer from verticillium wilt; proper soil and site selection can mitigate this.

Notes:

  • Ecological functions/uses: Provides habitat and food for wildlife, particularly birds and small mammals. Excellent for ornamental use in landscapes due to its fall coloration.
  • Food uses: Sap can be used for making syrup, though not as commonly as sugar maple.
  • Food Flavor/Taste: The sap has a sweet taste, similar to other maple syrups but typically in lower sugar concentrations.
  • Cautions: No major cautions for human consumption. Care should be taken in site selection and maintenance to prevent disease.

Recipe

Maple Glazed Carrots

Acer grandidentatum, commonly known as bigtooth maple, is a tree species not typically known for its culinary uses. However, let’s get creative and incorporate this unique ingredient into a recipe. We’ll use the sap from the bigtooth maple, which can be tapped similarly to sugar maples, to make a distinctive syrup.

Bigtooth Maple Glazed Carrots

Ingredients:

  • 1 lb carrots, peeled and sliced
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1/4 cup bigtooth maple syrup (collected from Acer grandidentatum)
  • 1 tablespoon butter
  • 1 teaspoon fresh thyme leaves
  • 1/4 teaspoon ground cinnamon

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the carrots with olive oil, salt, and pepper. Spread them out on a baking sheet.
  3. Roast the carrots in the preheated oven for about 20 minutes or until they are tender.
  4. While the carrots are roasting, pour the bigtooth maple syrup into a small saucepan. Add butter, thyme, and cinnamon.
  5. Cook over medium heat until the mixture begins to thicken slightly, about 5 minutes.
  6. Once the carrots are roasted, transfer them to a serving dish.
  7. Drizzle the bigtooth maple glaze over the hot carrots.
  8. Toss gently to coat the carrots in the glaze.
  9. Serve warm as a delightful side dish.

Maple Pecan Cookies

Ingredients:

  • 1/2 cup unsalted butter, softened
  • 3/4 cup pure maple syrup (preferably from a food forest source)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup pecans, chopped

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the butter and maple syrup until smooth.
  3. Beat in the egg and vanilla extract.
  4. In another bowl, whisk together flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the chopped pecans.
  7. Drop tablespoons of dough onto a baking sheet lined with parchment paper.
  8. Bake for 10-12 minutes or until the edges are lightly golden.
  9. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Maple bars are a delicious treat, and using maple syrup in them will add a wonderful depth of flavor. Here’s a recipe for homemade Maple Syrup Bars.

Maple Syrup Bars

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1 cup unsalted butter, cold and cubed
  • 3 large eggs
  • 1 cup pure maple syrup (from a food forest source)
  • 1/2 cup brown sugar, packed
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper.
  2. In a bowl, combine 2 cups flour and 1/2 cup powdered sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Press this into the bottom of the prepared baking dish.
  3. Bake the crust for 20 minutes or until lightly golden.
  4. While the crust is baking, whisk together the eggs, maple syrup, and brown sugar in a bowl.
  5. Add 2 tablespoons of flour, baking powder, salt, and vanilla extract to the egg mixture. Stir until well combined.
  6. Pour this mixture over the hot crust as soon as it comes out of the oven.
  7. Return the dish to the oven and bake for an additional 20-25 minutes, or until the filling is set.
  8. Let the bars cool completely in the pan.
  9. Dust with powdered sugar before cutting into bars.

Maple Syrup French Toast

Ingredients:

  • 4 large eggs
  • 1/2 cup milk
  • 1/4 cup pure maple syrup (from a food forest source), plus more for serving
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 8 slices of bread (thick-cut works best)
  • Butter, for frying
  • Fresh berries and powdered sugar for garnish (optional)

Instructions:

  1. In a large mixing bowl, whisk together eggs, milk, 1/4 cup maple syrup, vanilla extract, and cinnamon.
  2. Dip each bread slice into the egg mixture, allowing it to soak for a few seconds on each side.
  3. Heat a large skillet or griddle over medium heat and add a bit of butter.
  4. Place the soaked bread slices on the skillet and cook until golden brown on each side, about 2-3 minutes per side.
  5. Serve the French toast hot, topped with additional maple syrup, fresh berries, and a sprinkle of powdered sugar if desired.