maple syrup

Autumn Peach from Jason Solomon, formerly at Cliff House Restaurant2.5   ounces Meyers dark rum2.5   ounces peach nectar1     dash Vermont maple syrup1     sprig rosemary as garnish Place rum, peach nectar and maple syrup in a cocktail shaker with ice; shake vigorously and strain into a glass. Serve with the fresh garnish of rosemary.      
MAPLE BREAD PUDDINGfrom the FarmPlate Kitchen6 cups one-inch bread cubes (about 1 pound) — Red Hen's Pain au Levain is perfect here 1 cup dark raisins or frozen sour cherries — try Middlebury Natural Foods Co-op!2½ cups half-and-half from your favorite local dairy6 cage-free eggs ¾ cup dark amber maple syrup* 2 teaspoons pure vanilla extract1 teaspoon ground cinnamon Pinch of grated nutmeg ½ cup chopped pecans or almonds (optional) Vermont Creamery mascarpone or Wilcox Dairy vanilla ice cream, to serve *Tip: Look for a grade A dark amber or even a grade B maple syrup. The darker color indicates a stronger maple flavor, which only adds to the richness of the recipe. Generously butter a 2-...
Solving world hunger is not an easy task. For years the “green revolution”—chemical intensive farming driven by corporate agriculture—has been credited with saving nearly one billion people from starvation in developing nations. However, the United Nations' Food and Agriculture Organization (FAO) now says the system isn’t working. According to the FAO, the green revolution has resulted in “anemic soils, depleted water supplies, diminished biodiversity, resilient pests, super weeds and polluted air, water and soil.” Consequently, the FAO says sustainable agriculture is critical to ensuring the future of farming across the globe. Los Angeles Times The FAO recently launched an interactive...
As Vermonters dug out from last week's epic snowstorm, they had their ears tuned to the weather forecast. And what they heard couldn't have made maple syrup producers happier--temperatures were expected to wobble above and below the freezing point for the rest of the week. Bad for travel, but good for rising sap. The plentiful rainfall this past fall and record-breaking snowfall this winter are two predictors for a good syrup season. Maple syrup and related products are big business in Vermont. One in every four trees in the state is a maple, and the little state is the largest producer of maple syrup in the country. Last year’s production topped a whopping 890,000 gallons, or 46% of the...
from the FarmPlate Kitchen Old-fashioned gingersnaps, the hard ones that are so good for dunking in milk, make a delicious and easy crumb crust. Mi-Del organic gingersnaps are particularly good here. 2 cups (8 ounces) gingersnap cookie crumbs 3 tablespoons unsalted butter, melted 2 tablespoons demerara or raw cane sugar 2 generous cups cooked and mashed sweet potato 3 large eggs ¾ cup maple syrup, preferably dark amber 1 cup half-and-half 1 tablespoon bourbon or 2 teaspoons pure vanilla extract 2 teaspoons ground ginger 1 teaspoon ground cinnamon ¼ teaspoon freshly grated nutmeg A big pinch ground cloves 1 /8 teaspoon salt Preheat the oven to 350ºF. Combine the cookie crumbs, melted butter...
Foreign products that receive the USDA organic label can be found in supermarkets and natural food stores across the nation. To ensure products meet USDA organic standards, the U.S. government hires third party, independent inspectors. The USDA announced on Monday that it will ban the Organic Crop Improvement Association from operating in China because of conflicts of interest and concerns on food safety. The non-profit group has been a leading inspector of organic food for U.S. markets in China. The Wall Street Journal reports that the Organic Crop Improvement Association (OCIA) “improperly used Chinese government employees to inspect Chinese farms that use state-owned land to grow...
from the FarmPlate Kitchen Perfect for crisp romaine salads. For a tasty, veggie-friendly dip, decrease the amount of buttermilk and increase the yogurt. 2 cloves garlic Coarse sea salt ¾ cup buttermilk ¼ cup Cabot Creamery Greek Style yogurt 3 tablespoons olive oil 2 tablespoons lemon juice 1 teaspoon maple syrup Dash of Worcestershire sauce 3 to 4 tablespoons minced fresh herbs such as Italian parsley, thyme, oregano, chives, mint and/or basil Sea salt and freshly ground black pepper Sprinkle the garlic with some coarse salt and mash to a smooth paste with the flat side of a large knife. Transfer the garlic to a small bowl and whisk in the buttermilk, yogurt, oil, lemon juice, maple syrup...
Last year, Vermonters boiled 920,000 gallons of maple syrup. Will that tally top one million this year? It just might. The Burlington Free Press reports that the sugaring season is off to a sweet start. Established sugaring operations are expanding and more and more people are boiling sap at home. If you're one of those new home boilers, remember it takes 10 quarts of sap to produce a single cup of syrup--and that long, slow boiling process could steam the wallpaper off the kitchen walls. (Post-sugaring, you might want replace that half-peeled paper with a Mod Green Pod's environmentally friendly wallpaper.) Most maple syrup ends up poured over pancakes, waffles or French toast. But some...
  What do Vermont localvores give their chocolate-loving sweethearts for Valentine's Day since the nearest cacao plantation is on the island of Jamaica, not in the southern Vermont town of Jamaica? Truffles. Chocolate truffles. From Lake Champlain Chocolates, of course. Most people don't think of chocolate as a local product, but Burlington's Lake Champlain Chocolates is working hard to change that. The company uses as many local products as possible, from butter and cream to honey to maple syrup. Because it's not just chocolate that makes their chocolate truffles so rich, so creamy, so irresistible. The secret is in the prize-winning butter, Vermont Butter & Cheese Creamery's...
from the FarmPlate Kitchen Once you have all the ingredients prepped and ready to add to the pot, this soup is very easy to make. 2 tablespoons unsalted butter 1 large sweet onion, minced 2 red bell peppers, seeded and cut into tiny dice ½ cup flour 1 teaspoon mustard powder 1 or 2 dashes of cayenne pepper 1 bottle of your favorite Vermont ale 5 cups low-sodium chicken or vegetable broth 2 cups water ½ cup grated Parmesan cheese 1½ cups grated Vermont Cheddar cheese ½ cup grated Monterey jack cheese 1 tablespoon Vermont maple syrup Freshly ground white or black pepper Chopped fresh parsley for garnish Olivia's Parmesan Pepper Croutons (optional) Melt the butter in a large heavy pot over...