Bubbles Behaving



Tuesday night’s snow has vanished, but old snow lingers in the upper Keystone and Herbie sections. All in all, the woods seem dry. Vermont’s fire season has commenced.

Bubbles behaving quite well today.
Little rodents have found something better to chew on than plastic tubing?
Oh joy.


Have the buds popped yet?  Some have.

Did it freeze again last night?  Thursday night, yes. Friday night, no. Saturday night, it’s supposed to.

Will the sap clear up?  Yes. It’s sweeter too – 1.7%.

Do you think the season’s done?  When the sap and syrup no longer filter, or when we run out of drums, that’ll be it.

Should we boil today or wait?  Oops, we should have boiled today (Friday). The run outsmarted us with its vigor.

QUICK UPDATE, 6 P.M. Saturday. Began boiling at 2 a.m. and all is not well.  It seems the test comes always at the end. Will Easter come?

When You’re Frying It Up It Sounds Like Applause

In time for the weekend, Maple Trout Lilli writes:


“Everything tastes better with a little bit of bacon.”  Serving bacon, coated with pure maple syrup and baked until crisp,, completes just about anything you put it on.  A maple-bacon BLT…come on, it’s amazing; or crunch up a few slices and serve atop your oatmeal, just like Gramma Wiltz used to make.  With just two ingredients, it’s ooh-so-easy and oh-so-delicious.  Heard a comedian recently comment on the wonders of bacon…it went something like this:  :”When you’re frying it up it sounds like applause….”yeah bacon.”  Here’s to a perfect combination.


-Thick cut bacon
-Pure maple syrup

Preheat oven to 400 degrees

Place baking rack on a sheet pan and arrange the bacon in one layer on the baking rack. Bake for 15-20 minutes, or until the bacon begins to brown.  Remove the pan carefully from the oven; there will be hot grease in the pan!  Brush the bacon slices with Pure Maple Syrup and bake for another 3-5 minutes, flip over w/ tongs and lather up the other side for another 3-5 minutes or until the bacon is warm golden brown…Longer if you like crispier bacon.  Transfer to a plate w/ paper towel and serve.

—MTL.  Recipe courtesy of Ina Garten.

Chia-Maple-Berry Jam

Maple Trout Lilli writes:

“CHIA” means strength in the Aztec and Mayan cultures, and folklore has it that these cultures used the tiny black and white chia seeds an an energy-booster.  Makes sense because they contain healthy omega-3 fatty acids, protein, fiber, antioxidants and calcium. ”Syrup” in Vermont culture means a sweet delicious concoction made from sap of the noble maple tree.  Combine syrup and chia and you’re sure to have the strength to get up in the morning and do what needs to be done!  Sugaring is not for the weak, so we’ve pared the benefits of chia seeds with not only fruits, but also the fruits of labor from sugaring to make a delicious spring jam that is sure to please.  It’s simple, delicious and oh-so-good.

Chia-Maple-Berry Jam

3 cups fresh or frozen berries
1/4 cup maple syrup
1 1/2 Tablespoon chia seeds*
1 teaspoon vanilla extract

In a medium saucepan, combine berries and syrup.  Bring to a simmer over medium-high heat, stirring frequently.  Reduce to medium low and simmer for 5 minutes.  Lightly mash berries w/a fork, leaving some whole for texture.

Stir in chia seeds until thoroughly combined and cook until mixture thickens, about 15minutes.

Once the jam is thick, remove from heat and stir in vanilla.

Enjoy on toast, muffins, oatmeal, smoothies, crepe filling, by-the-spoonful and more….

*available in your health food market and larger grocers


HOW’S IT RUNNING? Like a fire hose today.

SIGN OF SPRING: The first whiff of earth.


The editorial staff is delighted to announce that our local Food Correspondent has signed on for another blog season to remind us in tasty ways that there’s more to maple than drinking it straight up. A hearty welcome back, Maple Trout Lilli!


These are crazy-good served in a green salad w/ dried fruit.  Perfectly glazed, sweetened with maple and finished w/ sea salt.
I’ll admit, balsamic vinegar?  But that one ingredient paired with maple and sea salt is what makes these so tantalizingly delicious and brings the individual ingredients to life, flavoring your taste buds with the first hint of spring.


1/8 Cup Maple Sugar
1 1/2 TBS. Maple Syrup
1 TBS. Olive Oil
1 TBS. Balsamic Vinegar
1 Cup Pecan halves
2-3 tsp. Sea Salt

1.  Grease or line a baking
sheet with parchment paper,
set aside.
2.  Lightly toast pecans for 3-4
minutes in oven, being careful not to burn them.
3.  Meanwhile, in a small saucepan over medium heat, stir
maple sugar, maple syrup, olive oil and balsamic vinegar
together until well combined.
4. When mixture bubbles, take pecans from oven and add to
saucepan, stirring to coat. Cook for 5-7 minutes, stirring
frequently to prevent burning.
5. Pour pecans out onto the prepared sheet and spread out so they
are not touching. Sprinkle with sea salt, to taste. Cool to harden
and toss into your favorite green salad.