• 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


Braised Lamb

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Braised Lamb

Here is a recipe for lamb shoulder chops or lamb shanks courtesy of Not Your Ordinary Farm in Guilford, VT.


  • 6 cloves of garlic
  • 1 1/2 tsp. rosemary, cumin, or parsley
  • 2 lbs. lamb shanks or shoulder chops


The night before, prepare the wet rub by crushing the garlic and mixing it with one of the spices (rosemary if thinking Italian, cumin if thinking Moroccan, parsley and a touch of lemon if thinking Greek). Rub into lamb, then put meat into refrigerator, covered.

Two hours before dinner:

Cover bottom of skillet with just enough olive oil or butter to prevent sticking. Gently brown lamb pieces over medium heat for about 15 minutes.

Put lamb shanks or shoulder chops into a heavy, covered ovenproof pan or crockpot, add enough liquid (water, stock, or white or red wine) to fill pan about 1/2 inch deep, and put in oven at 325 degrees, or in a crockpot at high temperature, or on the back burner of your stove.

Simmer for a couple of hours, checking on the pot occasionally to be certain that the liquid has not evaporated.

Prepare risotto, white beans, or polenta to go with this dish. And parsnips are great with lamb.

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