• 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


Pesto Potato Salad with Green Beans

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From Bon Appétit, July 2004


  • 4 pounds 1-inch-diameter Dutch yellow potatoes, halved lengthwise (Yukon Gold potatoes cut into 1-inch pieces can be substituted)
  • 1 pound green beans, trimmed, cut into 1-inch pieces
  • 1 cup Bella Farm organic pesto
  • 1/4 cup chopped green onions
  • 4 Tbs. white balsamic vinegar
  • 3 tbs. maple or wholegrain mustard


Cook potatoes in large pot of boiling salted water until just tender, 10 minutes. Add beans; cook 4 minutes longer. Drain well. Transfer vegetables to large bowl and cool 10 minutes. Mix in pesto and green onions, tossing to coat. Cool completely. (Can be made 2 hours ahead. Cover; let stand at room temperature.) Just before serving, mix in vinegar and season to taste with salt and pepper.

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