Late May brings us abundant rhubarb and the season’s first strawberries. My grandmother had a huge patch of rhubarb and when my family sold her house, I brought part of it to my garden. I have many plants that are special to me based on their history in someone else’s garden. The rhubarb ties me to my childhood, and cool spring nights, visiting my grandparents in Huntington.
It’s May in Vermont and the stores are packed with strawberries. Our own local strawberries won’t be available until June, but it’s hard to resist buying this delicious little fruit as soon as it becomes available. This sauce can be used in a myriad of ways. Try it over cheesecake, ice cream or Greek yogurt. It’s also a fantastic addition to savory dishes. Serve it alongside a roasted pork loin or on a cheese platter.
This treat is simply other worldly. It’s a delicious combination of salt and sweet, punctuated by the pleasing crunch of popcorn and peanuts. The Salted Maple Sugar Caramel is a delicious addition, adding the flavor of caramelized maple. This treat is excellent as a packaged gift. Drop some off on a neighbor’s porch, bring a bag to a friend who needs a lift or make a big batch and drop it off at your favorite local hero’s place of work.
We are five weeks into quarantine and teaching from a distance and things are feeling hard! Just in the nick of time I came across a recipe for chocolate babka on the Food and Wine site. I adapted it to include maple sugar and maple syrup and the results are spectacular. The dough sits in the fridge overnight and then needs to rise for 2 hours the next day.
This recipe comes to me from a great friend and baker, Joanna Beall. She has created endless delights using maple sugar and maple syrup! This recipe also calls for maple extract, which is a natural flavoring and will enhance the maple-y flavor. Bake up some cookies for those you love!
Three years ago I planted a couple of peach trees near our house in Vermont. I wasn’t sure they would fruit as we’re at 1500 feet and winters up here can be brutal. These were rated for zone 4, the absolute top of what I can safely plant. They hung on for the last few years, giving us beautiful spring blossoms but no fruit. Then this summer, they absolutely exploded with gorgeous,
We have had an exceptional peach season here in Vermont! This is the first time my trees really produced and the branches are bent right to the ground. I was worried the tree might break so I picked a bunch of peaches to remove some of the weight. Naturally I found a way to preserve them with maple syrup!
This ice cream has been a huge crowd pleaser! When I was a kid, we always used a hand crank ice cream maker. We poured layers of ice and salt around a metal container and as the cranking got harder, one of us kids would stand on top as my dad turned the arm around and around. Recently I ordered an electric ice cream maker and while we miss out on the summer ritual of the drippy,
When the 5th graders at the Sustainability Academy needed a vessel for their maple ice cream, we thought about buying cones. This idea was quickly struck down as traditional ice cream cones are made with white sugar. After weeks of researching the added health, environmental and local benefits of using maple sugar, we knew we needed to get creative and make our own. My mother’s pizzelle iron made adorable little waffles which we shaped into bowls using a muffin tin.