From Tree to Table RSS

Nothing says summer like lemonade, and if you like making yours at home then you've probably tried using both honey and sugar to sweeten. Have you tried maple syrup?! Yum! We like to fill a half-gallon growler with lemon juice, maple syrup, and water, then stuff some fresh herbs like mint or lemon balm into the jar. Start with a cup of lemon juice, a half-cup of maple syrup, and water to the neck of the growler then taste and adjust from there. Just making a quart to start off? Try a half-cup of lemon juice and a quarter-cup of...

Yes, we were surprised to learn on vacation in the Shenandoah National Park area that the highlands of Virginia can produce maple syrup. Traveling light, we weren't able to purchase the half-gallon jug we found but we were thrilled to learn that the geography of maple goes even farther than we'd realized.  Apparently there is even a Highland Maple Festival in March. Another trip to Virginia anyone? Or just curious about Southern maple? Check out this store to order a sample!

After sugaring season comes the new growth of early spring. Rhubarb is one of the first vegetables to return, and it's so versatile to play with! A favorite way to start the day is with freshly-baked rhubarb muffins. These muffins are a variation on a blueberry muffin recipe from the Bouchon Bakery cookbook. They are sweetened with a bit of sugar, a glug of maple, and just enough molasses to give them depth.

After the maple syrup season ends, the spring calving begins! We are so proud of our grass-fed beef, living outside in the sun and snow and eating organic grass and hay. 

With maple syrup, of course! These are adapted from the Cheesy-Chive Millet Grits recipe in Megan Gordon's Whole Grain Mornings book (full disclosure, she's a longtime Stannard Farm customer for her Marge Granola granola!).  1 egg, well beaten 1 c, give or take, of cooked millet generous grating of cheddar cheese  2-3 stems of chives, minced dash of salt to taste Mix together, then heat a pan on medium to medium-high. I like to start off hot with a cast-iron skillet then turn it down a bit and let the pan retain a nice heat. I use ghee for frying...