Of course maple is to be included in all things 'New England'. What is so interesting about this article in the August issue of Boston Magazine; is the variety of really ingenious food treatments that are popping up on the New England food scene. Here is a visual snapshot of some of the food. Maple and Tonewood are featured as #21.
How to Eat Like a New Englander
PHOTOGRAPHS BY GRETA RYBUS (WAFERS, BLUEBERRIES, FISH, RUM); JIM BRUECKNER (PIZZA, CREEMEE, CLAM STRIPS); JULIA HOPKINS (CHOWDER)
Think you can steam clams and forage for blueberries like a local? Test your regional chops with this native’s guide to the 43 classics—new and old—you need to slurp, grill, dunk, and sip right now.
21. Sample Modern Maple
If you still think it’s only for pancakes, you’re missing out.
In recent years, Vermont entrepreneurs have been opening our eyes to new ways to use the antioxidant-packed natural sweetener. Through her Mad River Valley company Tonewood, for example, Dori Ross sells microplane-ready maple cubes (pictured), ideal for shaving on top of oatmeal, ice cream, or even salad (think blue cheese with radicchio). Runamok Maple, meanwhile, is infusing syrups with ingredients such as makrut lime leaf and hibiscus flower—great shaken into cocktails. And St. Albans–based Drink Maple bottles water tapped from maple trees for its hint-of-sweet, mineral-rich sports-drink alternative.
A big thank you to Jenna Pelletier for reaching out to us and including Tonewood in her New England foodie round up!
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