• Looking Back on a Decade of Maple Innovation
  • Looking Back on a Decade of Maple Innovation

    Back in 2007, Local Baquet ran an article by Bonnie Hudspeth on maple innovation and production in Vermont. Since then, maple production in Vermont has tripled to 1.8 million gallons a year and innovation seems to have entered a new golden (or perhaps amber) age. We did a quick maple innovation news round up for 2018 / 2019 to help everyone keep up with the some of the trends. 

    Read more


Baby Food—Apples

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Baby Food Applesauce

Parents who make their own baby food appreciate knowing exactly what they’re feeding their baby, they are glad to be avoiding additives, and they enjoy feeding their baby the same fresh foods that the rest of the family eats.



  • 2 lbs. apples (about 4 medium-sized), peeled, cored, and chopped to consistent size (or substitute pears)
  • water as needed


Steam or boil apples in water. If boiling, add just enough water to cover approximatley half the thickness of the apples and cook down until the apples thicken to the consistency of watery applesauce. Let cool. Add apples to a food processor and purée until smooth, adding a little liquid if needed to make a purée slightly on the watery side. Spoon the final purée mixture into ice cube trays and freeze. Once solid, remove the ice cubes from the tray and store in a freezer bag or container. Thaw the ice cubes as needed and serve.

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