sugar time

In New York City, its pot hole season, this time between winter and spring when the streets are pitted with holes from the ice and salt of winter. Not romantic. You have to watch out for the holes when you are on your bike. In the country, it is mud season. Also sounds not romantic except that it is sweet and magical because it is also the time for maple sugaring. I have visited my daughter at her college in Vermont when the snow is melting and the sap starts flowing in the maple trees.

The edge between winter and spring in Vermont

The edge between winter and spring in Vermont

MapleTreeBuckets

As I’ve always said to my daughters, there is nothing more energizing or more beautiful than to be amongst people who think they can change the world. Oona’s college is such a place. Sterling College is one of the seven colleges in the Work College Consortium, a tiny school with a big community spirit dedicated to environmental stewardship. The students work with both their hands and their minds. They have a farm. They eat the food they grow. They have their own sugar house where they process the sap collected from the maple trees and turn it into maple syrup. In the small village every maple tree you see has buckets attached to collect the sap.

MapleBucket

the sugar house at Sterling College

the sugar house at Sterling College

Sterling College maple sugaring at the Sugar House. Photo: Sterling College

Sterling College maple sugaring at the Sugar House. Photo: Sterling College

It is vital to support small farms and the people who are working them where ever they are. And so…

Our dear friend Rob Handel, Chef at Heather Ridge Farm in Schoharie County, New York generously sent me these maple recipes to share with you. Thank you Rob.

Maple Dijon Vinaigrette

4 Tbs Dijon mustard
5 Tbs maple syrup
1 Tbs pink peppercorns
6 Tbs apple cider vinegar
3/4 cup olive oil
1/2 cup brewed tea
1 clove garlic
pinch of salt
optional – 1 tsp summer savory

Add all ingredients to a blender and blend until well emulsified. Store in the fridge for up to one month.

Maple Parsnip Chutney (Chef Rob says this chutney is fabulous on pork, chicken and cheese)

3 Tbs butter
1 diced onion
2 cups diced parsnip (1 to 2 parsnips)
1 apple peeled and diced
2 cloves minced garlic
1 tsp salt
1 tsp ground ginger
2 tsp cracked coriander seed
1 tsp ground black pepper
1/4 cup raisins
1/4 cup maple syrup
1/2 cup water
1/2 cup apple cider vinegar

Melt the butter in a medium sized skillet and add onions, parsnips and salt. Cook over medium low heat until well caramelized about 30 minutes. Add remaining ingredients and simmer until everything is softened and most of the water has been absorbed, about 20 minutes. Serve immediately or store in the fridge for up to two weeks.

Maple Panna Cotta

Chef Rob says: This panna cotta recipe only involves 10 minutes of prep time, can be made in a single pot and it is fabulously rich. Here we go.

1 cup heavy cream
1 cup milk
1/3 cup maple syrup
1 tsp vanilla or 1 Tbs rum
1 package (1 Tbs) unflavored gelatin
pinch of salt

Place milk in a medium sauce pan and sprinkle gelatin on top. Allow to bloom for 5 minutes, then add remaining ingredients and bring to a low simmer. Stir until the gelatin is fully dissolved and pour into molds. Allow to set for at least 2 hours or prepare ahead and refrigerate for up to 4 days.

Maple Bacon Popcorn

1/2 c popping corn
2T maple syrup
2T rendered bacon fat
2T brown sugar
2tsp salt

Combine all ingredients except salt in a stovetop popcorn popper and stir over medium low heat until the popcorn begins to pop. Keep stirring vigorously until the popping slows. Immediately tip into a large bowl and toss with salt, adding more if necessary

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