Posted by
RegionalBest.com on
March 5, 2010
This is a busy time for the Green Mountain Sugar House, RegionalBest.com’s maple syrup producer. It’s maple sugaring time and Ann Rose and her husband Doug, owners of Green Mountain, have been in the woods tapping about 14,000 trees on their 400 acres of land in Ludlow, Vermont.
Their syrup is made with the benefit of years of experience and a pledge to use only the most tried and true of the new technologies to produce the award winning flavor that’s their heritage. And by the way, Green Mountain’s maple syrup is some of the BEST tasting we’ve ever had.
When the original sugar house was built in 1967, buckets were used to collect sap from the maple trees. The sap was boiled in open pans over a wood fired evaporator to produce syrup.
Today, times have changed. More taps have been added. Oil now fires the evaporator. Food grade tubing has replaced the buckets. Vacuum pumps draw the sap through the tubing; and a reverse osmosis machine now reduces the amount of water in the sap, cutting the boiling time by about half, greatly reducing fuel consumption.
In a few days Ann and Doug will boil the sap and freshly pack the syrup into jugs and bottles. They also make another product that’s not to be missed — maple cream!
Green Mountain Sugar House offers four grades of delicious Vermont maple syrup:
Fancy Grade — This is the lightest in color and the most delicate in flavor of the Vermont maple syrups, and the delight of native Vermonters and syrup connoisseurs.
Grade A Medium Amber — The most popular grade for all around use. The syrup is medium in color and flavor. If in doubt which grade to try, start with this one!
Grade A Dark Amber — This maple syrup is darker and bolder with a stronger maple flavor than Grade A Medium Amber. If a definite, strong maple flavor is preferred, this is the grade for you.
Grade B This is the darkest and strongest flavoed of the Vermont maple syrups.
All grades have the same density or thickness, and are made to weigh 11 pounds to the gallon. Enjoy over pancakes, waffles, ice cream and as a glaze over chicken or pork.
The Ninth Annual Vermont Maple Open House Weekend is March 26-28 with celebrations at sugarhouses all through Vermont. If you’re in the Ludlow area stop by Green Mountain and get a firsthand look at how Ann and Doug produce their syrup and get a taste of the seasons fresh maple syrup. It’s one of the great flavors of spring.
Enjoy!
Posted by Marsha & Caragh, RegionalBest.com
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Posted by
RegionalBest.com on
February 19, 2010
There’s nothing like a bowl of hearty soup to soothe and comfort especially during these last days of winter. Making them is a cinch with all natural soup mixes from Montebello Kitchens’ Old Shenandoah Soups. This gift pack includes five varieties:
- Aunt Beth’s Vegetarian Bean
- Sister’s Split Pea
- Pioneer Navy Bean
- Blue Ridge Black Bean
- Six Bean Beanpot
Each is a combination of certified organic beans, peas or lentils, herbs and spices. They contain no preservatives, trans-fats or MSG. The perfectly measured seasonings and spices are included, so all you do is add a little of your own inspiration with a few carrots, onions, tomatoes, and turkey or pork sausage.
Owner of Montebello Kitchens, Steven Lynch, is a native Virginian. He handpacks all of his regional soup creations. In the nineties Steven began with a coffee house that had three tables inside. People gathered, and soon lunch was being served. He shared a passion for cooking and eating simply, with remarkable sandwiches, incredible relishes and chutneys and everyone came for Steven’s soups, even calling ahead to reserve a cup or bowl. When people kept asking for soups to take home and enjoy at their own table, Montebello Kitchens was born.
Today, Montebello Kitchens is an award winning specialty food company. They make their products by hand in small batches that honors Virginia traditions and heritage, surrounding themselves with family and the comfort of good food.
Enjoy and spread a little TLC.
Posted by Marsha & Caragh, RegionalBest.com
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Posted by
RegionalBest.com on
February 4, 2010
There’s still time to share the LOVE and order yummy gifts for Valentine’s Day. Here are some suggestions from our Valentine’s Day Gift Guide:
B.T. Organic Brownies — These rich, decadent and fudgy brownies are packaged pretty for Valentine’s Day. Todd Kelly of BT Baking uses premium organic ingredients. He supports local farmers, purchasing all of his dairy and egg products locally from small family-owned farmers in Lancaster County, Pennsylvania. Plus he buys Fair Trade Chocolate, which ensures small farmers in foreign countries receive a fair price for their product.
Red Heart –This lovely and decadent heart includes hand-selected, love-themed chocolates from Grocer
’s Daughter Chocolates. Included are two Raspberry Heart Truffles, two Orange (with a hint of Grand Marnier) Truffles, two Cherry Truffles, two Pomegranate Truffles, one Apricot Bonbon (non dairy) and two Sea Salt Caramels. All-natural and hand-made with bold Rainforest Alliance certified Chocolate.
Kohana Love Coffee — A Central American delight of rich, full-bodied coffees designed to inspire, elicit, and help experience love in its purest of forms. From Kohana Coffee of Austin, Texas.
Roni’s White Roses — Roni’s Roses are a labor of love — each batch is hand blended by Roni-Sue in New York City, beginning with creating her own rose liqueur. The ingredients that go into Roni’s Roses are very unique — organic dried rosebuds for the liquer liqueur, imported rose petal jam, and over a pound of ground rose petals.
Artisanal Shortbread Bar — Rich buttery artisan shortbread make the perfect gift. The shortbread is all natural and handcrafted in small batches by Simply Nics of Princeton, New Jersey. Beautifully packaged in a colorful kraft box with heart window.
Maine Lobster for Two with Chowder — If you’re a lobster lover, you will want fresh Maine lobster! Order for Valentine’s Day. Our lobster fisherman, Allen of Cape Porpoise Lobster, is sending free clam chowder!
All Natural Filet Mignon Steak – These special steaks are from the tenderloin, the 
leanest and most tender cut. Keep it simple (with salt and pepper) or use a marinade for even bolder flavor. All natural, grass-fed beef from Montana.
And don’t forget the kids. You’ll find candy for kids — Chocolate Bears and Chocolate Frogs filled with sunbutter. They’re from Grocer’s Daughter Chocolate of Michigan.
Enjoy!
Posted by Marsha & Caragh, RegionalBest.com
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Posted by
RegionalBest.com on
February 3, 2010
Kim Mayone, food blogger for Flavorista.com shared some great party tips and recipes for “Game Day Entertaining” on our recent podcast, Regional Best Foods. With the Super Bowl this week, the Olympics starting in mid-February, and March Madness coming up, there are lots of opportunities to celebrate good food with friends and family.
Kim shares three of her favorite “game day” recipes:
Super Macho Nachos — Full of meat, cheese and peppers. The guys will love this one!
Pulled Pork Sandwiches — A delicious, super easy, slow cooker recipe. Don’t forget the cole slaw!
Oven-Baked Rosemary and Garlic Camembert — Serve warm with crusty baguette slices.
Also on the show, Pat Ford of Beehive Cheese Company gives tips for paring his award winning Barely Buzzed and SeaHive Cheese with beer and wine. And Steven Lynch of Montebello Kitchens gives a recipe for Chicken Chipotle Dip (featured in the previous blog), using his new Chipotle Ketchup. Tune in to Regional Best Foods to listen.
Enjoy!
Posted by Marsha & Caragh, RegionalBest.com
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