I get quite a few phone calls on Saturday mornings from grandfathers who are flipping pancakes for their grandchildren and notice that the jug of syrup is just about empty and won’t get them through another weekend. Quite regularly, local fathers drive up to the sugarhouse between 8 and 9am on Saturday mornings because they… Read More
Daylight Savings Breakfast
Maple Trout Lilli springs forward with a light take on breakfast: DAYLIGHT SAVINGS BREAKFAST The gap between store-bought granola and homemade is so vast, there’s no bridging it. There is only accepting that once you make it at home, you’ll never go back to store- bought….and if you make this once, you’ll make it… Read More
Ka-Pow
Our Food Correspondent Maple Trout Lilli writes: GREEN, GREENS, GREENS I recently read an article whose byline was “Let’s all stop pretending we love Kale.” Agreed, so let’s eat Chard instead. A vibrant dressing makes these humble leaves go Ka-Pow. Jolt your taste buds like the Nebraska Knoll crew jolts the boiling sap… Read More
A Rule for Pumpkin Pie
Connecticut College COOK BOOK It’s a navy blue hardback book the size of a smart phone. Inside the cover is this photo: This pocket cookbook was published in 1922 by the Connecticut College Endowment Fund. It came to me from the home of my grandfather-in-law, Daddy Lewis, who lived on Shelter Island, across Long Island Sound… Read More
That Maple Walnut Combo
To get to Nebraska Knoll you follow the road that crosses Miller Brook and swoops sharply right into Nebraska Valley. The first house you pass is Joe and Becky’s on the left. Look to see if their sheep have lambed. You may glimpse a chicken or rabbit in the yard. Notice the skis lined up… Read More
Eat Your Greens!
Maple Trout Lilli advises: EAT YOUR GREENS! “Swiss Chard” No, it doesn’t taste like chocolate or keep great time. It gets the name Swiss Chard (a.k.a Green Chard) because of its extensive cultivation in Switzerland. The botanist who discovered and then named it hailed from Switzerland. However, its origin is farther south, in the Mediterranean… Read More
Maple Sweet Potato Cakes
Maple Trout Lilli writes: A second chance for the oh-so-sweet, sweet potato…no marshmallows with these; just our good old friend, maple syrup. A nice balance of sweet and spicy (there’s that combination again) but not overly sweet, plus the Greek yogurt makes a rich counterpart. These cakes will scorch when you’re not watching…so look alive… Read More
Cheese and Crackers Exalted
The blog’s local food correspondent Maple Trout Lilli just dropped off a plate of fresh crackers and cheese. I’m struggling to save one tiny little shard for Chief of Operations who is too busy to eat. (Change of weather: We’re collecting sap now.) Maple Trout Lilli writes: I recommend placing a thin slice of your… Read More
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