I hope this letter finds you all well and looking forward to warmer weather. As the weather gets nicer and we find ourselves looking for activities to do with loved ones. I’d like to provide one of my all-time favorite, free, and kid friendly events.
March and April are one of the biggest months for Maple Sugaring. Making syrup is one of the oldest agricultural organizations in the United States. Vermont maple sugar has changed throughout the years but the commitment to the craft has not changed. Maple syrup often conjures up the image of pancakes and waffles being doused with this naturally made sweetener. However, many don’t know or even realize that Vermont Maple Syrup can also enhance cocktails, desserts, and endless dishes. One of my favorite festivals to try new maple recipes is:
Vermont Maple Festival in St. Albans, VT on April 28th – 30th
You can also attend Maple Open House Weekends, March 25-26 and April 1-2. Maple season is just one of my favorite time of the year. Below is a recipe that I made last year from vermontmaple.org website. It’s a must try!
Ingredients:
- 1 1/2 cups heavy cream
- 1 1/2 cups pure Vermont Maple Syrup
- 1/4 teaspoon black pepper
- 1/3 cup all purpose flour
- 2 tablespoons butter
- 1 – 9 in unbaked pie shell
Preparation:
- In a heavy saucepan, wisk together cream and flour until smooth.
- Add maple syrup, butter and pepper.
- Cook stirring over medium heat for 10 minutes or until thickened. Do not let the mixture boil.
- Pour filling into pie shell and sprinkle with chopped walnuts.
- Bake at 375 degrees for 20 – 30 minutes or until bubbling.
- Cool on a rack and then refrigerate until thoroughly cooled before serving.
There are so many great events happening this spring. Keep your eye on the Family Programs Facebook page for event announcements!