There’s something about roots and maple that is a mouthwatering combination. But you don’t have to go through all the work of peeling and dicing and roasting root vegetables in the oven to get these flavors.

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There are many reasons to love maple. Nikolas thinks so, because asked what he wants to be when he grows up (someone asked him this for the first time at the dentist’s office last week, and every parent can relate to my waiting with bated breath), he replied: I want to work in a sugar house and make maple syrup! (There are some sketchy details that then involve knocking our house and his cousin’s house down so we can go and live with him on the farm, but hey, the kid sees a future for himself, AND he’s going to hook us up with maple syrup!).
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Back from the 28th annual NOFA winter conference, “Celebrating the Heart of Organic.” The people were numerous, the mood was festive, and the food was delicious! City Market had a table with local food recipes, a raffle of local products, and an information sheet on “local food gaps” – those items we would like to source more of locally, because of a growing demand for them (grains, of course, which are still a challenge to grow, but also things like local eggs, which simply fly off of our shelves).
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