• 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


Marinated Asian Asparagus

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Marinated Asian Asparagus

Adapted from New Recipes from Moosewood Restaurant (Ten Speed Press, 1987)


  • 1 1/2 pounds fresh asparagus
  • 1 Tbs. tamari
  • 1 Tbs. toasted sesame oil
  • pinch of sugar (optional)
  • 2 tsp. vinegar, or more to taste
  • 1 Tbs. Mirin (can substitute dry sherry)
  • 1/2 tsp. grated fresh ginger root


1. Whisk together marinade ingredients and set aside.

2. Remove tough ends of asparagus. Ease into a pot of boiling water and cook for only a minute or two after water returns to a boil, until tender but crisp. Drain immediately, cover with cold water to stop the cooking process, then drain again.

3. Cover with marinade. Garnish with toasted sesame seeds or gomasio (optional).

The asparagus can be eaten immediately or within a couple of hours. It is delicious warm, at room temperature, or cold.

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