Foliage 2015

Posted on by Jessica Boone

I was able to sit on my porch this morning and enjoy a cup of coffee and the peace and quiet.  One kid dropped off for a cross country meet and just enough time before delivering the other one to soccer practice.  Finding moments to sit are rare this time of year, it’s been a warm beautiful September so far, but in the back of my mind I know the last of the garden needs to be picked up and canned, the woodshed is still missing several tiers, yard cleanup and animal pens to clean.

I can just start to see a little color coming to the hills, a hint of orange here and there and one tree already turned red.  The faster they turn the faster I better be prepping for winter!

At the same time as I enjoy the leaves I need to remember to be grateful.  I’m busy because I have plenty of food to store and eat this year. I’m busy because I have firewood to put away to keep me warm this winter.  I’m busy because I have chickens to give me eggs, ducks and geese to make me laugh and bunnies to snuggle.  I’m busy because I have two happy, healthy children to keep me young and bring me joy.  Pretty good for a cup o’joe!

September 19- the start of the foliage

September 19- the start of the foliage

 

 

 

 

Maple Rhubarb Pudding Cake

Posted on by Jessica Boone
Fresh Picked Rhubarb

Fresh Picked Rhubarb

You know it’s truly Spring when you have fresh rhubarb for sauce, pies and cakes!  I make my rhubarb sauce with Maple Syrup or Maple Sugar instead of white sugar. I also substitute the white sugar in the cake with Maple Sugar.   The maple rhubarb sauce can be eaten as is, used over pound cake or ice cream.

Sauce ingredients:

Maple Rhubarb Sauce

Maple Rhubarb Sauce

4 cups of fresh rhubarb

1 cup Maple Syrup

2 tsp butter Read more

Substitute sugar for Maple Syrup and Maple Syrup Cooking Equivalents

Posted on by Jessica Boone

Quick word association – I say maple syrup you say……pancakes right?  I certainly agree with this – I love maple syrup on pancakes or more accurately I enjoy a little pancake with a lot of syrup!!  Maple syrup is a natural sugar loaded with vitamins, minerals and antioxidants that makes a great substitution for processed sugar.

I use maple syrup everyday in my coffee.  I also use it to sweeten plain yogurt, in smoothies and on my oatmeal.  I substitute sugar in my baking with maple syrup.  Winter squash and carrots are extra yummy when baked with syrup!  Top off any meal with a Vermont tradition of maple syrup on ice cream.

Maple syrup and coffee

Maple syrup substitutions for granulated sugar:

1 cup granulated sugar = 3/4 – 1 cup maple syrup  If you like sweeter food use 1 cup , if you want it slightly less sweet use 3/4 cup

There is more moisture in maple syrup so you should decrease other liquids (milk, oil,etc.) by 2-4 tablespoons overall (not each type of liquid).

If the batter needs to rise add 1/4 to 1/2 tsp of baking soda to neutralize the slight acidity in maple syrup.  If the recipe already has buttermilk, sour milk or sour cream this will do the same as the baking soda so do not add more.

Decrease the oven temperature by 25* as syrup tends to caramelize the top and edges.

 

Baked Maple Glazed Baby Carrots

Vary this recipe based on how many your feeding.  I either use whole carrots ( so my bunnies get the scraps!) or I cheat and use a bag of baby carrots.

1 bag of baby carrots

1 – 1/2 cups syrup

3 Tbsp butter

Salt and Pepper to taste

Parsley

Mix all the ingredients in a large glass baking dish.  Spread evenly.  Bake at 350* about 35 minutes or until tender.   Enjoy!