• 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


Scape Sauce

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Scape Sauce

My favorite use for large quantities of scapes is scape sauce. This is just like hot sauce, but with all of the flavor and none of the heat. The vinegar means that this keeps for ages, so you can mason jar this goodness and use it all winter. I love to put it on my eggs, in my potato salad, in salad dressing, or just anywhere I would put hot sauce. Original recipe by Claire Fitts.


  • a boatload of scapes
  • a goodly amount of white or apple cider vinegar
  • a delicious dose of salt
  • black pepper, if you’re so inclined


Fit the scapes into a food processor whichever way you can (aim to fill the food processor about 3/4 of the way full for each blending batch). Add enough vinegar so that the scapes purée into a mash. Add the mash to a large pot with as much vingear as you want to make a liquid sauce, and add enough salt and pepper to make the sauce tasty. Cook the sauce over medium heat for 30 minutes to 11/2 hours, stirring occasionally, until the scapes are fully cooked (longer for older scapes). Before removing the sauce from the stove, blend the mixture with an immersion blender to emulsify and add salt to taste. If you bottle this mixture hot, it can be stored at room temperature until opened.

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