According to the calendar, it’s March. And if it’s March, the International Maple Syrup Institute says it’s Maple Syrup Month. Celebrated in the United States and Canada, the monthlong tribute coincides with the crescendo of the sugaring season.

This year, a series of warm days in February had some people worried the maple trees would bud and cause an early end to the seasonal sap tsunami. Rumors of this disaster were premature.

Steve Mahue of Ricker Hill Orchards said February “started off quick.” Then, there was a cold snap and “Mother Nature turned off the spigot.” Nevertheless, Mahue says there is “no shortage” of syrup at Ricker Hill Orchards and they’ve reserved some sap to boil down for Maine Maple Weekend March 25 and March 26. He said he was “confident it will be a great weekend and the sap will be running again.”

A little farther north, there’s the same optimism. Carrie Braman of Frontier Maple Sugarworks in Jackman said it was the earliest season they’ve had in the five years they’ve been in business and it was “a bit shocking,” but “the long-term forecast looks to be a good for the sugaring season.”

What new things will maple aficionados find at local Maine sugarhouses this year? The grading labels, for one thing.

In January 2015, the U.S. Department of Agriculture revised syrup grading standards to align with those set by the International Maple Syrup Institute. Prior to this, maple producers labeled syrup based on state-specific guidelines. Vermont had its own “Vermont Fancy” grade. Then there was the trendy “Grade B” maple syrup, sought after by more than a few foodies. “Grade B” sold in New Hampshire might not be exactly the same as “Grade B” sold in another maple-producing state, though.

Following the alignment, producers had a grace period to apply the new grading system. Here are the current grades you will find in your merry maple travels over the upcoming weekend and beyond:

* Golden Color with Delicate Flavor

* Amber Color with Rich Flavor

* Dark Color with Robust Flavor

* Very Dark Color with Strong Flavor

Mary Anne Kinney of Kinney’s Sugarhouse in Knox said “color grade comes with the sugar content of sap.” The early maple syrup is more likely to be graded as Golden Color with Delicate Flavor. As the season progresses, the sap has more water and less sugar. Kinney said what she sells the most of is the Amber Color with Rich Flavor, which is a really good table syrup.”

Kinney said they also make some Dark Color with Robust Flavor, which is “very good for cooking.” She said “some people think darker syrups are sweeter, but they’re not.”

But what’s in a name, anyway? We’re still talking about the sweet, strong and earthy goodness of maple syrup. And if your teeth are hurting just a little bit thinking about it, try a few of the savory recipes that accompany this story to balance next weekend’s sweet culmination of all things acer pseudoplatanus.

Julie-Ann Baumer lives, cooks and writes from her home in Lisbon Falls. Read her blog www.julieannbaumer.com or follow her on twitter @aunttomato

Maine Maple Weekend

For a list of the maple producers taking part in next weekend’s Maine Maple Weekend:

* See the listing in the Sun Journal’s advertisement next Saturday and Sunday;

* Go to https://tinyurl.com/yummymaple

In all recipes below, either “amber” or “dark” syrup is suggested, to capture the robust taste of maple. Regardless, any available maple grade will provide good flavor. All recipes are from the author, unless attributed otherwise.

Maple meat marinade

1/2 cup ketchup

2 tablespoons Dijon mustard

2 tablespoons hot sauce (Cholula was used)

3/4 cup maple syrup

3/4 cup oil (canola was used)

3/4 cup cider vinegar

Mix all ingredients together. This recipe will make approximately 2 cups of marinade, enough for 2 pounds of meat. Set aside 1/3 cup for dipping, then marinate chicken, pork or beef overnight in remaining marinade. Bake or grill as you prefer.

Creamy spiced maple dressing

Try this spicy dressing on your next batch of cole slaw or in a crunchy broccoli salad. It also makes a good dipping sauce for spicy chicken wings.

1/2 cup mayonnaise

1/2 cup sour cream

2 tablespoons hot sauce (sriracha was used)

2 tablespoons fresh-squeezed lemon juice (more if you want a thinner dressing)

2 tablespoons maple syrup

1/2 teaspoon fresh-cracked pepper

Mix all ingredients together. Refrigerate until ready to use.

Cashew spread and dip

This healthy spread is perfect for that time-change afternoon energy slump. Enjoy it with carrots, celery or any other crunchy vegetable, or spread it on crackers.

2 cups of raw cashews

Water

3/4 cup canned pumpkin

1 tablespoon vanilla

1 teaspoon each ground ginger, nutmeg and cinnamon

1/4 cup maple syrup

4 ounces of goat cheese, softened to room temperature

In a food processor, blend cashews until coarsely chopped. Slowly add water to the cashews, pulsing and adding water until the mixture is the consistency of pudding. Add pumpkin, spices and softened goat cheese and process until smooth.

This recipe can be made with or without goat cheese. If omitting cheese, increase the amount of raw cashews by approximately 1/4 cup.

Candied nuts

This recipe is from Frontier Maple Sugarworks of Jackman. Its syrup is available at Forage Cafe on Lisbon Street in Lewiston and comes in what looks like old-timey moonshine jugs. Perfect for those with a maple addiction, as is this recipe for candied nuts.

2 pounds of nuts (pecans, walnuts or almonds)

1 pint maple syrup

1/2 teaspoon cinnamon

1/2 teaspoon of vanilla (optional)

Salt to taste

Preheat the oven to 350 degrees. In a large heavy-bottom saucepan on the stove top, combine all ingredients. The nuts should be immersed in the syrup, but not drowning. Cook the nuts on high heat, stirring frequently. As the syrup begins to crystallize and coat the nuts (you’ll see less liquid in the bottom of the pan), remove from heat. Let stand 10-12 minutes, until slightly cooled (the color of the syrup will change from shiny to “matte”). Stir to evenly coat, then spoon onto several cookie sheets in a thin layer. Bake in the oven for 25-30 minutes, until crispy.

These are delicious warm from the oven, but are shelf-safe and will keep for several weeks without refrigeration.