Photo: Victor Prado/New York Magazine
Sugar-makers Howie and Stephan Cantor of Vermont?s Deep Mountain Maple view maple syrup as the ultimate slow food?a miraculous and labor-intensive by-product of winter?s annual thaw into spring. Sap flow is dictated by weather, which this year was unusually warm, even in the Northeast Kingdom. The resulting Sugarmaker?s Select ($32), the jumbo glass jug of the season?s finest syrup released each fall, is a dark amber elixir with robust undertones of caramel, and has arrived at Union Square Greenmarket just in time to top autumnal bowls of oatmeal and stacks of flapjacks.
Source: http://feedproxy.google.com/~r/nymag/grubstreet/~3/aA_y_CzVTWA/deep_mountain_maple_syrup.html
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