Here in New England winter usually lasts a few more weeks than we’d like it to, as you may have guessed from all my grumbling lately. It snowed again last weekend, and then a little more Thursday and Friday. But truth be told I wouldn’t have it any other way, because cold winters and the slow, gradual arrival of spring make for a bountiful maple sugaring season. Continue reading
This weekend meyer lemons appeared in the grocery store, and that means it’s time to make marmalade.
As of Sunday morning there was still a jar or two of last year’s marmalade left in the pantry, so I decided it was time to make a batch of popovers. Steaming hot popovers are the best vehicle I know of for homemade marmalade or jam. Continue reading
After a few days of snow and rain and fog, the sun broke through this morning and we took a drive up to South Face Farm in Ashfield for a sugar shack breakfast. We ate maple syrup on pancakes, French toast, bacon, sausage, and corn fritters. And pickles too. Pickles are the traditional antidote to all that maple syrup. When sap is being boiled down great clouds of maple-scented steam billow out of the roof of the sugar shack. It’s the best smell in the world. Continue reading