When we began making black walnut syrup last winter, we wished for a go-to guide to help us with the process. We knew from talking with local friends that black walnut sap was drinkable and very tasty; surely if we boiled it down we’d come up with an edible product! After a season’s worth of tapping and boiling down sap, we discovered that black walnut syrup is DELICIOUS. And, we discovered a book that I wish we had when we first began - The Sugarmaker’s Companion: An Integrated Approach to Producing Syrup from Maple, Birch, and Walnut Trees, by Michael Farrell. Chelsea Green, one of my favorite publishers, sent me a copy to review, and I began reading from cover to cover. What makes … [Read more...]