• 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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Simple Spring Pasta with Dandelion Greens

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Simple Spring Pasta with Dandelion Greens

Original recipe by Helen Labun Jordan. If you have the time homemade pasta enhances this dish.

 

Ingredients

  • 1 large bunch dandelion greens chopped (about 3 cups)
  • 1 large red onion diced
  • 4 Tbs. butter
  • 3 Tbs. white wine
  • Parmesan or other hard grating cheese
  • fresh mint (optional)
  • ¾ pound fresh pasta or dried tagliatelle
  • salt & pepper to taste

Directions

Bring a large pot of salted water to a boil. In a large skillet, cook red onion in 2 Tbs. of the butter until it begins to brown. While onion cooks, cook pasta according to package directions. Drain and add immediately to the onion the remaining 2 Tbs. butter, dandelion, and wine. Cook until greens have just started to wilt—it only takes a moment. Add salt and pepper to taste. Serve with cheese and freshly chopped mint.

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