cooking / food

Pure and not-so-simple maple

March 22, 2012

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Vermont’s Jacques Couture says warm days and cool nights make conditions prime for maple syrup production. Jacques shared the best of his sugary maple with us last week at his sugarhouse in Westfield, Vermont. But temperatures may be heating up beyond the norm during this year’s sugaring season, which may not be so prime for those hard-working trees if temperatures keep rising. We stocked up on maple syrup, and came away from Northern Vermont with an appreciation of the not-so-simple process of producing the super-superb quality syrup for our table. We discovered a favorite in their maple butter (marketed also as maple cream), and learned to slather it on crusty bread, toast, and muffins. Taste a sample of pure maple syrup from this year’s maple line at Couture’s Sugarhouse.



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