Maple syrup is a mainstay product at most Connecticut farmers markets, but all the syrup produced and sold in the Nutmeg State probably doesn’t generate more than about $1 million in annual revenue. Turning Connecticut maple syrup into a $25 million (or more) industry wouldn’t actually be that difficult: the state has more than enough trees, and new technology increases the efficiency of both sap collection and syrup production manyfold without increasing their carbon footprint. Want a close-up look at 21st century maple sugaring? Go here.
Meanwhile, as part of my research for the article, I had to force myself to eat a lot of syrup. Some of my favorite new ways include
- instead of sugar, put a drop in your coffee — go easy! — to bring out a deep rich flavor
- same for tea, with a little milk
- my new favorite breakfast is this: peel and section a navel orange and put the pieces (and the juice) in a cereal bowl. Sprinkle with torn up bits of mint leaf. Top with two good dollops of Greek-style yoghurt. Drizzle or slosh with maple syrup. Garnish with a little more mint.
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