We worked very hard on Local Sugar, but we don’t want to prevent anyone from experiencing it. So here, for free, is Chapter 1 of the book. The seed of this was originally a rough post on this blog several years ago, but we’ve updated and improved it big time for publishing. It’s a quick, clear cut read that won’t waste your time. Enjoy! Continue reading “Chapter 1: Why Use Maple Syrup instead of Cane Sugar”
I’m having trouble putting it into words. I just made this a few minutes ago and had just a few bites. I have to share immediately. Eating maple syrup candied bacon is a life-changing experience.
I eat raw carrots as a snack almost every day. I rarely crave them, but I always make myself take that first bite, knowing that it is worth it. The aroma of a good, local carrot still impresses me. It is complex and flowery yet earthy. Since I eat so many raw carrots I kind of forget how good they can be cooked. When a carrot is cooked, it goes from something that feels very much like a health food and becomes almost a dessert. These Cast Iron Maple Glazed Carrots are so tasty you might even feel guilty eating them. But with a simple and clean recipe like this one, you have nothing to fear.
Now you can use pancakes to get you some lovin.
Honey is dominating the salad game. What’s up with that! Maple syrup doesn’t just go on your pancakes anymore! Here are 3 tree-mendous salad dressings to pick from for the next time you want to make your greens do a little happy dance.
It’s safe to say that we’ve got maple syrup on our minds! Between checking our taps daily and our daughter’s love of maple sugaring themed books, we have it covered. And we’ve been eager to try Sugar on Snow, aka Maple Taffy, aka easy, fun, and delicious treat! Continue reading “How to Make Sugar on Snow (aka Maple Taffy) [infographic]”