It is maple syrup season here in New England. Freezing cold nights and days above freezing means that the maple sap is running. Boiling about 60 gallons of maple sap yields about 1 gallon of pure maple syrup.
And it is also the end of my winter CSA share (Community Supported Agriculture). The biodynamic Brookfield Farm in Amherst, MA, invited all farm members on Saturday to come and pick up the last of the root and winter veggies in their root cellar. And there was plenty of green cabbage, onions, potatoes, carrots and parsnips, all in great shape.
My friend Patti made my vegan and gluten free recipe for Spiced Yams and Pecans from one of my cookbooks. Roasted sweet potatoes and carrots with maple syrup, cinnamon and nutmeg. YUM!
And I am thinking of making Moroccan Yams and Carrots with French Lentils, one of 4 recipes, I created for the for Coombs Family Farms to encourage folks to cook main dishes with maple syrup. The photo of that recipe is on top of this page. And a recipe that many folks have made and loved a lot.
Photos by Tracey Eller
“TO CELEBRATE FOOD WHILE GETTING HEALTHY, LESLIE CERIER IS YOUR GUIDE,” DR MARK HYMAN
Specializing in Vegetarian, Vegan, Gluten Free and Plant Based Cooking for Health and Pleasure
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