We enjoyed a Press Trip earlier this month at Pocono Mountain Farms in the Pocono Mountains this month.
It was an honor to learn about the process of sourcing and making Pocono Maple Water and Pocono Mountain Maple Syrup. Tapped each Spring from organic maple trees, the Maple Water was refreshingly, lightly sweet straight from tapped trees from the mountain. It is only sourced briefly for a window of a few weeks each year.
It is inspiring that Maple Sap is a single-ingredient that serves a subtly sweet taste as a clear, hydrating water before it is syrup, as intended and provided by nature and time straight from Maple Trees.
We toured the farm to learn about how trees are tapped; chewed lines are replaced and see the vast sections of carefully nurtured and maintained maple trees.
Entering their property store, we sampled an array of fresh syrups including classic, Elderberry, Bourbon Barrel Aged (non-alcoholic), and Cinnamon Vanilla. We especially liked the Bourbon Syrup added to some roasted coffee, a nice combination we will continue to incorporate from time to time. An experimental Jalapeno Maple Syrup hit nicely and we look forward to cooking with it to bring out even more heat.
We chatted with owner Nicole Bentler, who oversees/manages the serene 450-acre property with her team.
The backdrop of the water and syrup was the remarkable landscape. We were taken aback with the trees and foliage, sunrays and natural foliage. As fortune would have it, our time synced up with a rare shooting star event, where we gazed at a bright moon that dovetailed into a midnight starry show.
The next afternoon, their on-premises Captain took us around the lake prior to an evening supper event at the Lakehouse. Maple ingredients were interwoven with a beautifully prepared meal by Chef Kate Woehrle from neighboring The Lodge at Woodloch.
We connected with others through conversation, games and activities, to share and continue realizing our intentions.
From our soothing sound bath, Yurt experience to sharing unique memories over an oversized twilight S’more fire pit, we expanded our minds and our spirits, in addition to our culinary journey.
Ultimately, it was clear that this Maple Water should be appreciated for it’s taste and hydration features, as well as how sparingly and where it naturally is sourced, and how it’s offered and mindfully consumed. We’re back, the office stocked with ample supplies of Pocono Maple Water, an array of Pocono Maple Syrups and assorted hats, hoodies, and goodies. We look forward to cooking with and adding to some favorite dishes and snacks. We know that we’ll smile and resonate about the Farm, the Boathouse on the Lake, and Orchard.
PHOTOGRAPHY CREDITS | Paul Farkas
Read the AUG ISSUE #116 of Athleisure Mag and see POCONO MAPLE WATER in mag.
