Blog Archive for March 2014

28 March, 2014 - by DigInVT Staff

Maple Weekends

Category: Explore a Region

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The official Maple Open House Weekend is over, but there's no reason not to create your own maple weekend in Vermont.

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26 March, 2014 - by Helen Labun Jordan

Sugar on Snow

The classic backyard food party is the summer BBQ. Folks have their grills, some have campfires, some have barbecue pits, one friend of mine added a backyard smoker for making smoked onion rings (really, what’s a summer party without smoked onion rings?). And I enjoy those events. In fact, I support eating every meal of summer outside. But the essential cooking equipment that I want in my backyard isn’t a grill for BBQs - it’s a table for hosting sugar on snow parties in the spring.

Sugar on snow involves heating maple syrup until it just reaches the softball stage (about 234 degrees Fahrenheit), taking it off the heat for a few moments, then drizzling it over snow so that it turns into a sort of maple taffy you can eat with a fork. It’s usually served with a pickle and plain doughnut. In my memory there is a glass of milk, however I don’t think that’s traditional - it ought to be.

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21 March, 2014 - by Helen Labun

Maple Syrup & Endless Possibilities

Several years ago I visited a certain European country where maple syrup was not part of the national menu (the country was Macedonia, but I'm not going to point fingers). Our hosts admitted that, while they appreciated visits from Vermonters, they'd also filled a kitchen cabinet with bottles of unused maple syrup. They couldn't believe how many pancakes Vermonters must eat to go through as much maple syrup as we apparently consumed.

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21 March, 2014 - by Helen Labun Jordan

Maple Info: Lots of Ideas for Using Lots of Syrup

Several years ago I visited a certain European country where maple syrup was not part of the national menu (the country was Macedonia, but I'm not going to point fingers). Our hosts admitted that, while they appreciated visits from Vermonters, they'd also filled a kitchen cabinet with bottles of unused maple syrup. They couldn't believe how many pancakes Vermonters must eat to go through as much maple syrup as we apparently consumed.

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19 March, 2014 - by DigInVT Staff

Junior Iron Chef this Weekend

Vermont has plenty of chefs inventing new recipes to highlight local ingredients every day, and we can enjoy the results of their work whenever we choose to venture out for restaurant dining (particularly using the DigInVT map. . . ). But there's one highly sought after source of local food inspiration that's not so easy for the average Vermont diner to find: the local dishes that are appearing in school cafeterias. . . particularly menu items that students help invent. This Saturday, the public has a chance to observe school-based local foods creativity at the 7th annual Junior Iron Chef competition.

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14 March, 2014 - by Helen Labun Jordan

Maple Cream Pie

Category: Recipes

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Yes, it's Pi Day and we are posting a Maple Cream Pie recipe and it is not a coincidence. I've been meaning to write this for a while because maple cream pie is a dish open to debate (not about whether it's incredibly yummy, there is no debate there). We can debate the proper crust, as with any pie. Then there's the question of the maple syrup to cream ratio. Then the question of whether you make a custard, pour it in the pie shell then chill, or make a custard, pour it in the pie shell then bake then chill. And the question, that really shouldn't be a question, of whether you add black pepper (the answer is yes, you do - although I sometimes use cayenne instead).

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7 March, 2014 - by Steve Gagner

Maple City Series from 14th Star Brewing

This post by Steve Gagner, owner and head brewer at 14th Star Brewing Company in St. Albans, originally appeared on their blog February 17th, 2014. We're republishing it here as part of our March Maple series.

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