June 6 was opening day at the Elk River Farmers Market.

The good people of the world were chomping at the bit to get there – myself included. I biked to the market to find fewer veggies than expected (false hopes that someone would have full-grown veggies this early in the season), but some other interesting things made up for it. There was a singing lady, a tamale/salsa dude, a tall perennial lady (the perennials were tall – the lady was of average height), the Wisconsin Cheese guy, a short woman selling lettuce and green onions (she really was short), the mushroom guy (SOLD OUT!)  and….. DUDLEY’S SYRUP.

“DUDLEY’S 100% BIRCH SYRUP” one of the labels read.

The words were like darts in my eyes. I’m a lover of Birch trees, but BIRCH SYRUP? Never heard of it.

“Doing it right.” Was written on the label. In red.

I’m a little sheltered, and extremely curious about specific things. Like Birch syrup. So I asked.

“Birch syrup – what is that?” I realized my face showed signs of being unimpressed. I adjusted and gave the guy a smile. “Is this new or from somewhere else, or have I been living under a rock or what?”

Multiple choice questions – a good place to start.

Mr. Dudley informed me Birch syrup is not new, but it’s generally limited to Canada and Alaska. Though, he explained, there are a few stragglers in north country who do it. In other words, he and a few out-of-the-territory others love making syrup so much, they ‘go out on a limb’ to produce something different. And boy is it ever.

He offered samples of the Birch Syrup – a unique flavor I struggle to describe. Sort of like molasses, kind of like balsamic vinaigrette. NOT something to smother on pancakes, unless, like my Dad, you’re an advocate for Brer Rabbit blackstrap molasses on your flapjacks. Thankfully for them, I don’t eat many pancakes (Brer Rabbit or not) and I felt this riveting new-to-me product would add great taste to the experimental cooking I’ve been doing lately.

Even more on my heart, it was clear this guy produced this product sheerly because he loves the outdoors and wanted to add this to his repertoire of things he did in his life. He wants to talk about it. Share it with others. This wasn’t Log Cabin, mass-produced, plastic bottled modified stuff. This was a man who spent a LOT of time heading to the Arrowhead woodlands, tapping and boiling Birch, Maple, and combinations of syrup. He shared that it takes somewhere in the neighborhood of 80-100 gallons of Birch sap to produce one gallon of Birch syrup. In comparison, Maple syrup is about 30:1.  That’s a lot of work for a niche product – all with the hopes that someone (ideally a few people) will appreciate it. And I was their perfect customer.

I bought a bottle and wrapped it up in my backpack. The bike ride gave time to imagine all the ways I could incorporate it into the recipe that had been drumming around in my brain all day – and for daydreaming of other cooking fun down the road. He said it’d make a good marinade. It will be an awesome addition to any meal I sauté or maybe some of the things I’ve been baking lately. And, for people like my dad who tried to convince his kids in their youth – before they might know any better – that Brer Rabbit molasses was for pancakes (mom to save the day with Log Cabin!), there will probably be some Birch syrup-pancake eating when he visits next. Or maybe a bottle of it gifted to him for Father’s Day. One thing I didn’t investigate is whether Dudley’s “puts hair on your chest” like Dad promised Brer Rabbit did. Another reason not to partake.

As I mentioned, I’ve been going out on a limb a bit myself lately, doing some cooking of recipes I’ve never tried, buying ingredients I’ve never heard of, and experimenting more with baking and cooking – with a goal of making one very special, new dinner per week and permitting myself to bake what and when I feel.

So I made my meal – which I’m calling the Minnesota Mediterranean Pita. It was the best meal I’ve made in weeks (don’t be fooled – there have been several good ones!) Maybe the syrup gave it the extra nod. Guess that gives you a reason to come to Big Lake. Or Elk River. Or add Dudley’s Syrup to your contact list, ye hearty Northerrners!

Here’s your recipe. Notice I have no “amounts” or “times” listed. Do as you please. That’s what I did! If you don’t like something, modify it. Isn’t that what life is about?

MINNESOTAN MEDITERRANIAN PITA:
Feeds two hungry northerners.

Using:

• TBSP Benissimo Naturals Italiano olive oil
• 2 TBSP Dudley’s 100% Birch Syrup
• Red wine

Sauté:

• Ginger root
• 3 cloves garlic
• One red pepper

Season with:

• Black pepper
• Red pepper
• Crushed red pepper
• Salt
• Parlsey
• Basil

Prep and grill:

• Shrimp on skewers
• Zucchini on skewers (tossed with oil, 100% Birch syrup, black pepper)

Add to sauté pan:

• Mushrooms
• Grilled zucchini and Shrimp
• Cilantro
• Freshly Grated Parmesan cheese

Note at this point, it may become very tempting to add a can of pasta sauce. Don’t do it.

Prep Pitas:

• Mix olive oil, Dudley’s 100% Birch Syrup, Pepper, Red Pepper, Basil and brush on outsides of pita
• Tuck freshly grated Parmesan cheese in each pita pocket
• Grill to your toasting preference

Finishing Touches:

• Fill the pitas with sautéed mixture
• Add cuts of fresh Mozzarella

ENJOY! I promise it’s better than blackstrap and flapjacks. And it won’t put hair on your chest.

Shootin’ the Wit is a sporadic blog about everyday life that should never, ever be taken too seriously.