This weekend 12/11- we’ll be at our last NYC market for the season.   The New Amsterdam Market is open from 11-4 on Sunday and it’s a wonderful market filled with amazing  food – some that would make great Holiday Gifts.

Here is a  slide show from Serious Eats:New York– that shows just some of the wonderful treats you can find at the market.

This beautiful photograph by Melissa Murphy of  our Ledgenear Farm Maple Syrup was taken at the market this past summer.  Hope to see you at the market this weekend.

The University of Vermont Nutrition and Food Science Department has put together “the map of maple” to help people describe the different aromas, flavors and tastes of maple syrup. Please click below to see the article.

The Ineffable Flavors of Maple Trees, Mapped

We are curious to know what flavors are evoked by Ledgenear Farm”s maple syrup. Please let us know here via comments. Thanks!

The Cellars at Jasper Hill have put together a gift box for Mother’s Day!   It includes Cabot Clothbound Cheddar, Ledgenear Farm Maple Syrup & High Mowing Seeds’ Gourmet Lettuce seeds.

Mother’s Day gifts from the Northeast Kingdom!

Cellars at Jasper Hill Store

A great little piece by The Simple Spatula.  Cheese, Maple Syrup & Beer.

Click here please.

Maple sap filling the evaporator(video)

Ledgenear Farm is boiling.  The weather and the trees are cooperating.  It’s a busy time of the year in the Northeast Kingdom.  So far the 2010 season is going great.  Lots of maple sap filling the evaporator pans.

Please Click Below

Martha Stewart 2010 Holiday Gift Guide – For Foodies

Please click below.

Frommer’s Between Bites

Ledgenear Farm Apple Pie

1. Make the dough:  warm the butter until it can be cut with a fork but not soft.  Mix the flour, salt and butter with a fork until the butter forms marble or smaller size pieces and is well distributed.  Add the cold water slowly while mixing until the dough is the right consistency.
2. Divide the dough in half (top & btm), flour the rolling surface and pin and roll out each piece of dough large enough for the pie plate.  Droop one rolled out dough into the pie plate, save the second rolled out piece for the top.
3. Filling:  peal, core, and slice enough Cortland apples (Macintosh acceptable) to fill the pie plate (heaping full).  I like a combination of small and large chunks.  Fill the pie plate with the apple chunks.  Drizzle approximately ½ cup to 1 cup of maple syrup over the top of the filling to taste. (More syrup for tart apples, less for sweat apples).  Dust filled pie with ½ teaspoon of cinnamon, ¼ teaspoon of nutmeg, and 1 teaspoon of lemon juice. Sometimes I dust with flour to help thicken the filling if the filling appears very juicy.
4. Drape second piece of dough over top of pie filling.  Pinch/crimp edges of pie crust together and trim excess.  Use knife to slice pattern of air vents in top.  Sprinkle a teaspoon of granulated sugar on the top of the pie
5. Preheat oven to 375.  Bake for approx. 1 hour until it smells delicious and the edges become golden brown.  Remove and cool to thicken.

Crust:

2 cups all purpose flour

2 sticks butter

2 teaspoons salt

1/3 cup water

1 teaspoon granulated sugar

Filling:

Cortland apples

½ to 1 cup maple syrup

1 teaspoon lemon juice

½ teaspoon cinnamon

¼ teaspoon nutmeg

Do you have a recipe using maple syrup?  If you would like to share it please do so under comments.  Thanks!