• 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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Fennel Frond Miso Salad Dressing

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Fennel Frond Miso Salad Dressing

Here's a delightfull recipe for salad dressing. Have fun and experiment and you’ll surely create something delicious.

Ingredients

  • ½ cup sweet white miso (or another un-aged miso)
  • 6 tbs. Vermont maple syrup
  • 6 tbs. rice vinegar
  • 1 tb. yellow mustard
  • ½ cup chopped fennel fronds
  • 3 tbs. olive oil
  • ½ tsp. ground black pepper
  • 2 tbs. lemon juice

Directions

Place all ingredients in a blender and blend until smooth. (Or use an immersion blender and a medium bowl).

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