Vermont-based New Leaf Tree Syrups aims to popularize syrups beyond maple, reports NECN. Owner Mike Farrell sees growth potential in creating syrups from trees most sugar makers haven't considered—like basswood, walnut, beech, and birch. He notes the syrups are more versatile, with uses in cocktails and sweet and savory recipes.
With 3,000 acres of forestland to draw from, another of Farrell's goals is strengthening Vermont's working landscape. "It's a great way to utilize the woodland and have the healthiest and most diverse forest possible," says Farrell. New Leaf Tree Syrups will be available in northeast retailers in May and online to a nationwide audience. Full Story
Related: Category Spotlight: The Other Side of Sweet; Canadian Maple Syrup Production on the Decline.
from Specialty Food News http://bit.ly/2vaKdV7
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