>>Oh yeah, we timed it better than expected; I was worried we would get there too early (though tbf last year's batch won't be a problem) but apparently the sugar houses are starting to open up this weekend, so I guess we threaded the needle and I get a fresh jug of dark!<<
I figured it was right, late winter or very early spring tends to be sugar-season. <3 maple syrup. You're too early for maple vinegar, it's the last product of the run, but they may have some leftover because it's not as popular. Put the two together and you can adjust the sweet/sour profile of a dish.
>>I don't know if I'll find anything appropriate for you to work off of, but I'll def keep it in mind.<<
If you post a selection of Vermont pictures and just link to that post, I can probably find something to work with.
>> The Rat has been that one little character that has helped me with two things: <<
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timeasmymeasure
Re: Thoughts
Date: 2025-02-28 07:29 pm (UTC)I figured it was right, late winter or very early spring tends to be sugar-season. <3 maple syrup. You're too early for maple vinegar, it's the last product of the run, but they may have some leftover because it's not as popular. Put the two together and you can adjust the sweet/sour profile of a dish.
>>I don't know if I'll find anything appropriate for you to work off of, but I'll def keep it in mind.<<
If you post a selection of Vermont pictures and just link to that post, I can probably find something to work with.
>> The Rat has been that one little character that has helped me with two things: <<
It's such a fun idea, that little bit of whimsy.