• 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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Veal Chops

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Veal chops

From Applecheek Farm.

Ingredients

  • 2 veal chops
  • 2 Tablespoons dried rosemary
  • 1 1/2 tablespoon coarse sea salt
  • 1 clove garlic, minced
  • 2 tablespoons freshly ground black pepper

Directions

Take thawed or fresh chops from refrigerator two to three hours before cooking and place them in a container covered over the counter. Pre-heat grill or broiler to high temperature. Mix rosemary, salt, garlic, and black pepper to create a rub. Rub chops with the rosemary rub and cook 5 to 6 minutes per side. Remove from heat and enjoy!

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