• 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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Garlic Scape Meatballs

2.0/5 rating 1 vote
Garlic Scape Meatballs

I have made many variations on the meatball theme, of which this is one of my favorites. Original recipe by Claire Fitts.

Ingredients

  • 1 medium onion, diced
  • 1 cup puréed garlic scapes
  • 1 Tbs. olive oil or butter
  • 1 tsp. salt
  • 1 lb. ground beef
  • 1/2 cup bread crumbs
  • 3 eggs
  • 1/2 tsp. black pepper
  • 1/3 cup cream cheese
  • 1/2 tsp. salt

Directions

Preheat oven to 375 °F and grease a baking sheet. Sautée the onion, scapes, olive oil, and 1 tsp. salt over medium heat, until soft. Let cool and add to a bowl with the beef, bread crumbs, eggs, pepper, cream cheese, and additional salt. Mix thoroughly and form into roughly 24 balls of 1 to 11/2 inches each. Space them evenly on the prepared baking sheet and bake for 20 minutes or until cooked through.

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