• 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. 

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Celebrate with “Vermatzah”

Matzah making at Naga Bakehouse

Written on

March 01 , 2010

Matzah has been used for centuries to celebrate Passover and the start of spring. Now it can be used to celebrate local wheat and heritage grains, too.

Naga Bakehouse’s “Vermatzah” is made with a blend of organic Vermont wheat and organic emmer from western New York. Emmer is an ancient grain; in fact, the original matzah was made with it. “It has a distinct, rich, nutty flavor,” says Doug Freilich, who helps run the family owned Naga Bakehouse in Middletown Springs with Julie Sperling. “It’s also a great way to showcase some of our heirloom grains.”

Freilich and Sperling grow their own grains on two of their eight acres. They also work closely with the Heritage Wheat Conservancy to trial heirloom varieties and bake with them.

Vermatzah will be available from early March through the first week of April at co-ops and natural food stores statewide. It can also be ordered at www.vermatzah.com.

Photo courtesy of Naga Bakehouse.

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