Cold nights and warm days are needed to produce this sweet surprise, but record warmth in March stopped the flow of sap as maple trees quickly went into bud.

In fact many in the industry are saying this is the worst maple syrup season they have ever seen. The Ontario Maple Syrup Producers Association says producers will have a multi-million-dollar loss due to output that’s down at least 50% in parts of the province.

The good news is most feel this season shortage of sap will not significantly impact on the price as previous maple syrup seasons have produced ample supply. More good news is research from the Department of Biomedical and Pharmaceutical Sciences at the University of Rhode Island found a total of 54 antioxidants in maple syrup, five of which were new compounds with several of them reported to have anti-cancer, anti-diabetic and anti-bacterial properties.

With this great news we must remind ourselves that maple syrup is sugar-laden, making blueberries or other antioxidant-rich fruits better choices for healthy eating.

But — there’s no denying maple syrup is one of the best natural sweeteners. On top of pancakes or used as a glaze on foods like pork, chicken, duck, salmon or trout, maple syrup brings practically anything from drab to fab in moments.

On root vegetables maple syrup helps enhance their natural sugars and in sauces and dressings the sweet taste of spring is easily added.

On twitter @shalsroy claims the best way to enjoy maple syrup is through a combination of buttermilk and green onion placed on top of a salad of fresh Ontario hydroponic Boston lettuce.

In salads, mains, desserts — maple syrup’s the way to go!

Frank Ferragine is the weather and gardening specialist for Breakfast Television Toronto on Citytv, and appears regularly on CityLine. His first book, Frankie Flowers Get Growing (HarperCollins) is now available. Follow Frank on twitter @frankferragine or email frankieflowers@citytv.com.

SWEET POTATO, MAPLE AND PECAN TARTS

These are somewhere between a butter tart and pumpkin pie but with a hint of maple syrup and toasted pecans — mmm good! Recipe courtesy of Foodland Ontario. (Foodland.gov.on.ca.)

1 medium sweet potato, about 12 oz (375 g)
2 Tbsp. (30 ml) butter, melted
2 eggs
1 cup (250 ml) maple syrup
1/2 tsp. (2 ml) vanilla
Pinch salt
24 3-inch (8 cm) frozen tart shells, thawed
1/2 cup (125 ml) chopped toasted pecans

Scrub sweet potato and trim off ends. Pierce with small knife in several places; microwave at High for 6 to 8 minutes or until tender, turning over halfway through. Let cool enough to handle; remove skin and mash with fork until smooth. Measure 1 cup (250 ml) and place in bowl. Whisk in butter, eggs, maple syrup, vanilla and salt until smooth.

Bake tart shells on baking sheet, in batches if necessary, in 375F (190C) oven for 5 minutes. Remove from oven. Sprinkle pecans among partially baked shells, gently pushing down any puffed-up pastry. Divide sweet potato mixture among shells. Bake for 20 to 24 minutes or until filling is slightly puffed, almost set and pastry is lightly golden. Let cool on rack.

TIP: Make filling in 4-cup (1 L) glass measuring cup and it will be easy to pour into tart shells.
Yield: Makes 24 tarts.

1. Eyes are bigger than experience and needs:  When starting out in gardening my recommendation is to start small and gain some confidence.  Large areas of gardens may look great for the first little while but if you don’t have the time or the experience the end results will turn into frustrations and a waste of $$$.
2. Selecting the wrong plants!!  The ultimate goal is finding the right plant for the right place.  When you do so plants will grow with ease and if perennial will come back year after year with minimal care.   If you just go out and choose a plant because it looks good…the end result could be deadly!!
3. Buying in bloom:  Ok you’ve checked to see that your soil type and light requirements match however you select the plant that is in full bloom at the garden centre.  I always say in the world of plants look for bud not bloom and sometimes as with marigolds I suggest pulling off all the blooms at planting so the Marigold can focus on its roots for establishment.
4. Wrong soil:  That $1.99 bag may look like a good deal but if used in a container will kill your plants (from root rot).  For pots choose soils formulated for containers or potting soil.  However remember most container and potting soils are soilless mixes meaning you need to fertilize.
5. You don’t ask questions:  Everyone at one point in their life was a novice gardener.  There are no bad questions.  If you don’t know the difference between an annual and perennial ask!!  Find a knowledge friend or just a good garden centre to help guide your shopping decisions.  My book “Get Growing” is perfect for building your garden confidence.

White Trillium  (Trillium grandiflorum) As Ontario official provincial flower this native plant fills the forest flower with wonderful white blooms in spring maturing to pink blooms in late spring with the plant almost disappearing in summer.  Slow growing.  Full Shade to Part Sun, woodland, , Deer and Rabbit Resistant, Height 20 to 40cm, Width 30 to 45cm.  Zone 2-9.

Lungwort (Pulmonaria ‘Baby Blue’): A dependable spring blooming perennial that flowers with light blue blooms and early spring and offers extend garden interest during the growing season with it’s colourful foliage.  Deer and Rabbit Resistant.  Full Shade to Part Sun.  Height 20-25cm, Width 25-30cm.  Zone 3-9

Bloodroot (Sanguinaria canadensis):  A sure sign of spring from the woodland floor to your garden bloodroot appears with showy white daisy like flowers.  Underneath deciduous tree is an idea location however prefers moist soil in spring.  Clumping form.  Height 10-15cm, Width 15-20cm.  Zone 3 to 9.

English Primrose (Primula):  A shade loving perennial blooming in early spring available in a range of colours, single and double blooms and some like ‘Guinevere’ with contrasting (bronze to green) foliage.  An excellent partner to Hosta, Ferns and Astible.  Height 10 to 15cm, Width 20-30cm.  Zone 3 to 9.

1. F1 ‘Tumbler’ tomato:
A perfect sweet cherry tomato, easily grown in hanging baskets, that’s one of the first varieties to ripen.

2. ‘Salad Bush’ cucumber: This compact bush variety of cucumber is ideal for pots, patios and decks, and is ready to harvest 57 days after sowing.

3. ‘Salad Bowl’ lettuce:
The ultimate leaf lettuce for containers, with tender, frilly leaves; ready to harvest within 45 days. Keep extra seeds to replant in pots for multiple crops.

4. F1 ‘Hansel’ eggplant:
This miniature eggplant produces finger-size clusters of fruit up to 10 days before other varieties.

5. ‘Kentucky Wonder’ bush bean: An heirloom green bean variety in bush form (I recommend a large container or window box) that matures in 56 days.
Finally remember while veggies are functional they can also be beautiful combinations of veggies and flowers make boring spaces interesting places.  For Summer think about combining sweet leaf basil with purple leaf basil and Early Girl Tomatoes. For Fall bright lights Swiss Chard with vibrant stems is the perfect thrill to combinations of fall flowering mums mixed with flowering cabbage…AWESOME!!!

An annual tradition at the Ferragine family home has always been the purchase of an entire Ontario spring lamb for Easter celebrations.

Our cooking styles have never been fancy — some oil, garlic, fresh herbs including rosemary, salt and pepper and a hot outdoor grill. Nothing went to waste including the head of the lamb that, after some careful preparation by my Nona, was enjoyed both by my father Tony and my Uncle Sam.

Now, I would not recommend this for the weak of heart (and I did lose some girlfriends when I explained this family delicacy) — I would recommend lamb as a heart-healthy alternative to most red meats.

Lamb has the lowest cholesterol of all the red meats. It’s a great source of protein, minerals and vitamins. One 3-oz. serving of lamb averages to about 43% of the recommended daily allowance (RDA) of protein. It also averages 74% of the RDA of vitamin B-12, 30% of the zinc, 30% of the niacin, 17% of the iron, and 15% of the riboflavin.

Lamb is available all year round and is raised close to home. In Ontario there are nearly 4,000 committed farmers. The largest packer of local lamb products is Ontario Lamb, a division of Newmarket Meat Packers and a family-owned and operated business for more than four decades.

Lamb meat is available in many different forms, from lamb chops, lollipops, leg of lamb, ground or made into sausages. Lamb’s good, but my favourite of all is the traditional lamb kabob known as spiducci or lamb spiedini.  The popularity of lamb spiedini has even caught the eye of the Loblaw’s President’s Choice line, which now offers its own frozen Lamb Spiedini skewers, recommending them as the perfect appetizer when served with a tzatziki dipping sauce.

The love of lamb spiedini has stimulated the sale of individual spiedini grills with perfect placement settings for the skewers. I found some online ranging from $200 to $500.

Consider lamb this season — it’s locally raised, simple to cook and above all healthy!

To prune or not prune is a question I get asked a lot at this time of year.  The answer usually relates to if a flowering shrub or fruit bearing like raspberries bears fruit or flowers on old or new wood.  If they bloom or bear fruit on new wood (new growth) an aggressive spring pruning is recommended – this is usually the case for those fruits or flowers that appear in late spring to summer.  However if the bear flowers or fruit on old wood you do not want to prune at this time of year, the only pruning you want to do is to remove dead wood or any damaged or diseased stems – a good example of flowering shrubs are forsythia and lilacs.  As for your raspberries most varieties bear this year’s fruit on last year’s growth meaning the only thing you should prune at this time of year are those canes that had fruit on them last year and those canes that are dead and not budding.  I hope this helps Sherry!!!

2)     I had a terrible problem with slugs in my garden. Trying to deal with them in an environmentally friendly I was told to put beer in containers at ground level and the slugs would be attracted to that instead of my garden plants. Some liked to drink and drown and some liked my plants instead. This remedy did not solve the problem. Any suggestions that work? Look forward to hearing from you.  Sara

Slugs are challenging, they breed like bunnies and don’t even need a mate as they have both female and male body parts.  The number 1 way at controlling slug populations is by proper watering.  Slugs enjoy environments that are warm and wet and being nocturnal they enjoy this environment at night.  I always recommend morning watering of gardens for 2 reasons. 1. It is the most efficient use of water.  2. Morning watering minimizes the chances of disease (plants dry quickly after watering) and insects…like slugs.  By watering in the morning your plants and gardens will go to bed at night dry and this will reduce slug populations dramatically.  Follow up with your slug traps and beer and you should be on your way to better success this garden season.  Almost forgot a generous layer of crushed eggs shells spread around the base of your prized plants helps too!!  Sluggers are buggers Sara!!!

3)      I have a mossy type of growth in my back, mostly perennial garden. It used to be just around rocks and stepping stones, but now I see it on the base of my irises and covering the ground where my lilies are about to show. Is this something to worry about? Will it damage or overtake my perennials? If I start removing it, is there any special direction? I appreciate any advice you have!!!! Thanks!! Lorrie 

I would love to see a picture of this!!  But let’s assume your moss is just moss…the exact same type that you see on the forest floor…green spongy and soft to touch.  Moss is a fungus.  Ideal conditions for the growth of moss are shaded locations with compacted soils that are acidic.  To remove moss or rid your area of moss solutions include reducing compaction by aerating or turning the soil, improve light by selectively pruning some branches from trees high above and finally sweeten the soil by reducing the acidity thru the application of horticultural lime.  Will the moss harm your plants…NO however the lack of light, compaction and acidic soil may!!  Mossy madness good luck Lorrie!!

4)      Hi frank. I may be your biggest fan. Our front lawn is losing the battle to crab grass. How can I get rid of it? Eco friendly of course. My husband says round up and start again. Please help. Our front lawn is about 50 ft by 100 ft. love you. Lynn 

Lynn, the way to battle best is to get to know your enemies!!  Your enemy “Crabgrass” is an annual weed that each and every year gains grown on your lawn via the germination of seed – crabgrass is not perennial.  First line of attack is to prevent crabgrass from germinating!!  How?? Thru an application of corn gluten (CIL BIO WEED AND FEED).  This is only effective in early spring before crabgrass seeds have germinated and may be a little late this year.  Second line of defence is to cut your lawn at a height of 3” to shade weed seeds and reduce the amount of light they receive.  Third line of defence is to strengthen your lawn via topdressing, over seeding (note this cannot be done at the same time when corn gluten is applied – you need to wait 6-8weeks after) and fertilizing (I recommend CIL GOLD).  Finally hand removal when you see crabgrass!!  The battle against that CRABgrass!!  To victory Lynn!!

5)      Page 297 in your new book – Container ‘Strawberry Dazzler’. Would you recommend planting the Rex begonia in its original pot then sinking it in the larger container with the impatiens around it? You have suggested planting some plants in their pots on some of your shows. Wonderful book – congratulations. Regards, Jean

Jean,   Rex Begonia makes a perfect partner to impatiens and other part sun to shade loving annuals and perennials.  You could plant directly into the container or plant the “Rex” in its pot in the container.  My reasoning for recommending this with other mixes is for the ease of removal.  In early spring this is a great trick for those tender plants that don’t like cold nights…planting them in their pot allows for the gardener to remove just that plant instead of taking the whole container in.  This also works well for those invasive plants that could bully other plant varieties in container mixes…so the answer is YES!!  Happy Gardening Jean!!

6)      My magnolia was about to bloom when the cold weather hit. Now all the buds and half open blooms are brown. I guess that’s it for this year, or will there be a long term effect. Will the tree bud again this year or will we have to wait until next year. What a shame!!  Frustrated Frances!!

Frances, while we were blessed with warm temperatures in March we had to face downside of too fast of a warm up in early spring.  Yes your magnolia blooms that are brown have been touched by frost and yes they are done for this year.  Will this have long term effects NO however if we continue to be dry this spring many plants will be lost.  Remember winters don’t kill many plants and trees the hot dry weather of summer stresses all plants especially those who solely rely on Mother Nature for water …if this is a dry year we are in trouble!!  I also anticipate that the mild temperatures of this winter will result in an increase of bugs and disease….undoubtedly we are in for an interesting garden season!!

7)      I have a question; I have a large maple tree and no grass under it. I have used special shade grass seed for Canada and it did not take. I would like to know what kind of grass seed should I use. I really want to have grass under the tree. Sonya

Sonya, Lets first shed some light on why growing grass under a tree is so challenging!!  This relates to Darwin’s survival of the fittest.  Your maple is the bully the big guy who takes all the moisture and all the light for himself this also insures that no other little soul will gain on your maple and win the battle of survival of the fittest.  Grass requires moisture and light to grow…your maple prevents this so the battle will continue.  There is a solution that works but it’s not grass.  I would recommend topdressing and overseeding this area with a50/50 mixture of shade grass seed and white clover!!  The white clover grows in low light areas under poor conditioning and while it’s not grass it is green and soft to walk on.  Your other option is to mulch area.  I hope this helps!!

To have your garden questions answered frankieflowers@citytv.com check out Frankie new book “Pot it up” available anywhere where books are sold!!

My Number One craving? Burgers! Just a few weeks ago I found myself in Mississauga at a burger joint claiming to have the best burger. The claimed to be the “Willy Wonka of burgers.”  I won’t name anyone but, truthfully I was underwhelmed. In fact, I still find Harvey’s makes a burger a beautiful thing.

This put me on a mission to find the best burger in the GTA.  The perfect burger is a balance of bun and patty, full of mouthwatering ground beef cooked to perfection resting on a lightly toasted fresh bun with all the fixings!  I don’t need the fancy fixings but just the traditional ones:  Lettuce, tomatoes, onions, mustard, ketchup, relish but I never shy away from hot peppers and bacon.

My quest made me realize just how many burger places there are in the GTA — I would say thousands, factoring in independents to franchises.

Frustrated on where to start I turned to my 16,000 plus twitter followers (@frankferragine) and three burger places toped the list:  Number Three: Great Burger Kitchen (1056 Gerrard St. E, at Jones);   Number Two: Apache Burger (5236 Dundas St. W. in Etobicoke).

And the Number One with the most votes? The Burger’s Priest (1636 Queen St. E.). Reason being Burger’s Priest keeps it simple: hamburger patties made fresh daily with freshly ground premium beef, simple grilling techniques and locally grown and prepared toppings. Add a warm and inviting atmosphere, and you have the makings of the best burger!

With the encouragement of my twitter followers, I went to try one. I personally think The Burger’s Priest’s burgers are great because they don’t try to hard!  The buns are not too big or too small, the patties are not to thin or too fat and the fixings are simple and simply delicious!!

THE BURGER’S PRIEST?1636 Queen St. E.?647.346.0617?Theburgerspriest.com