• 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


Corn Tortillas

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Corn Tortillas

You might want to double this recipe—these tortillas have a way of quickly vanishing.


  • 1 quart dry, whole flint corn kernels
  • 1/4 cup powdered dolomite (limestone, nonagricultural)
  • Enough water (approximately 2 quarts) to completely cover the corn.


Boil the corn in plain water 1 to 3 hours, or until soft. Squeeze a kernel to test for doneness. Drain the corn. Place the lime in clean water and stir to dissolve. Put cooked corn in limewater and soak several hours. (The lime helps loosen the corn hulls).

Pour the corn into a large, non-reactive clay, enamel, glass, plastic, or stainless steel bowl and, picking up handfuls, rub to release the outer hull. Discard hulls along with any discolored kernels. Rinse the kernels twice with fresh water. Drain well.

Grind the kernels in a grain mill; regrind the dough a second time.

Form the dough into small balls. Place between a piece of plastic to avoid sticking and flatten with a tortilla press.

Cook each side 30 seconds on very hot cast-iron surface.

Makes about 4 dozen tortillas.


Dolomite (limestone) can be purchased from Vermont Ceramic Supply, 451 West Street, Rutland; 802-775-4540.

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