At the Coombs family farm near Brattleboro, Vt., maple trees are tapped and then the sap is taken to the sugar house to be boiled down into maple syrup.
Maple syrup makers go with the flow
At the Coombs family farm near Brattleboro, Vt., maple trees are tapped and then the sap is taken to the sugar house to be boiled down into maple syrup.
At the restaurant Au Pied de Cochon (the pig's foot), chef Martin Picard has at least 10 maple syrup recipes on his sugar season menus. At this temple to gluttony, foie gras shows up on many dishes including stuffed pigs' feet, french fries are fried in tallow, and maple sugar is used in place of cane sugar in ... (Full article: 644 words)
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