• 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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This recipe is from the New Farms for New Americans Cookbook, a collection of recipes contributed by Africans Living in Vermont. Molukhiais from the mallow family and is a commonly used green in parts of Africa. However, if you can’t find molukhia at a store or at one of the Burlington farmers’ markets where African immigrants are selling their produce, feel free to substitute spinach instead.


  • 5 cups chopped onions
  • olive oil
  • 3/4 lb. boneless stewing beef
  • 1/2 cup chopped fresh dill
  • 3 cloves garlic
  • 14 oz. chopped molukhia
  • 4 cups rice


1. Fry onions in a pan with olive oil on medium heat for 2–3 minutes.

2. Add beef to pan and mix with onions for 2–3 minutes. Add 3 cups of water and a pinch of salt. Allow to come to a boil and cook, covered, on medium heat for about 30 minutes or until onions have softened to the point of disintegration.

3. While waiting, blend dill with garlic and ½ cup of water. Prepare the rice separately.

4. Add molukhia and dill blend to the beef/onion mixture after the onions have softened. Stir, then let cook on medium heat approximately 10 minutes.

5. Press cooked rice into a shallow bowl, then overturn onto a plate, to keep the rounded shape. Pour the molukhia mixture over the rice and enjoy!

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