One of the great signs that winter is on the outs in Vermont is the start of the sugaring season. As the temperatures rise in the day, the sap begins to flow and the plastic lines stretching throughout forest begin to be filled again. After boiling and treating the sap, we get that most wonderful of Vermont exports, maple syrup.
A great addition to pancakes and waffles, and a great substitute for sugar in coffee, maple syrup sometimes stays relegated to the breakfast end of our meals, but it can add great, bold flavor to our dinners and lunches as well. This recipe, which is adapted from a great blog, Budget Bytes, originally used brown sugar as its sweet factor, but substituting maple syrup gives it a more local flavor. Also to try and keep it more health conscious, swapping the pork for tempeh lets this great meal be delicious, sustainable, and healthy.
Who doesn’t like a sweet and spicy dish on a cold late winter night?