Maple Candied Pecans

These four-ingredient maple candied pecans are super simple to make and they might just become your new favorite snack. They pack well for your summer adventures and make a great edible gift. You’ll find bulk pecans featured in our Weekly Sale from July 27th – August 2nd, so it’s a perfect time to give them a try. If you can resist enjoying them all right from the cookie sheet, you may want to add them as a topping to the ice cream cake that we’re also featuring on the blog and at the Weekly Sale display this week! 

Maple Baked Pears

Drip, drip, drip….we can almost hear the maple sap collecting in pails in sugarbushes across Vermont and our Weekly Sale from March 16th – 22nd celebrates sugaring season with a handful of ingredients well suited to a hearty maple-themed breakfast! You’ll find local, organic, dark robust maple syrup quarts from Shaker Maple Farm; organic Bartlett pears; Quaker Hill Granola; local, organic Rogers Farmstead Creamery yogurt; local coffee from Bud’s Beans; and Niman Ranch ham steaks that are just begging for a maple glaze. This recipe pulls together many of those ingredients into a Vermont breakfast spread that also doubles as a decadent dessert when you swap out the yogurt with a scoop of local ice cream!

A Maple Award Mocktail

We teamed up with our friends at Aqua ViTea and asked them to share some of their favorite recipes for kombucha-inspired holiday mocktails. This one combines a few local favorites! Pick up a Sap! Maple Soda, a bottle of Aqua ViTea’s Turmeric Sunrise kombucha, and prepare to bask in localvore holiday spirit!

Candied Maple Pecans

These candied maple pecans are unbelievably simple to make and ridiculously delicious to snack on. Put them in a mason jar with a ribbon, and they’ll also make great gifts for friends during the holidays. Enjoy them on their own, toss with chopped dried fruits for a great trail mix, or crumble them over ice cream for a decadent dessert. You’ll find pecans and maple syrup featured in the weekly sale from November 23rd – 28th, so it’s a great time to whip up a big batch!