Vermont, to many, is essentially synonymous with maple syrup and maple products. Vermont's production of maple syrup consistently tops all other states, producing a whopping 1,350,000 gallons in 2014 (http://www.nass.usda.gov). That is certainly A LOT of syrup. You'll find many people across the USA (including myself) who insist on having "the real stuff" when eating pancakes, waffles, oatmeal, etc. Besides being a massive economic driver for the state, maple syrup and maple products each create a sense of group identity among Vermonters. Although much of my previous posts has been devoted to finding identity through food on a more individual level, regional identity cannot be overlooked when considering cultural groups and local cuisines.
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| dakinfarm.com |
As a Burlington resident, it's impossible to ignore the multitude of maple products that we have around our small city. We've got maple syrup, maple donuts, smoked maple lattes, maple glazed meats; the list goes on and on. People love it here, and people truly identify with it as a part of their culture. Many of these specialty maple products don't exist in regions far from New England and Canada. Sure, one can buy real maple syrup in many places across the globe (thanks to the ever-efficient global food systems addressed in my previous post), but maple's existence at the forefront of culinary experiences in Vermont is unmatched.
Below you'll find a recipe for Maple and Mustard Roasted Root Vegetables, a seasonally appropriate and perfect Thanksgiving dish.
From http://vermontmaple.org/maple-recipes/maple-and-mustard-roasted-root-vegetables/
Recipe by Jolinda Hackett, vegetarian food expert at vegetarian.about.com
Yields 6 servings.
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| vermontmaple.org |
1/4 cup maple syrup
2 tbsp Dijon mustard
1/2 tsp garlic powder
2 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
1/2 cup coarsely chopped onion or 20 pearl onions, peeled
5 cups coarsely chopped or sliced veggies of your choice; turnips, parsnips, rutabaga, carrot, potato, yams, beets and/or golden beets.
Preheat oven to 425 degrees. Toss veggies and onions with the olive oil, salt and pepper on a baking pan. Roast in oven for 20 minutes, then remove and re-toss on baking sheet. Cook 15 minutes more. Toss again. Cook another 15 min. Combine maple syrup, Dijon mustard and garlic powder in a small bowl. Drizzle the maple mixture over potatoes and veggies and mix to coat well. Cook again until veggies (beets and potatoes will take the longest) are soft and glaze starts to caramelize and brown a bit.
Serve and enjoy!
I have yet to try this recipe, but I've got a yam, parsnips, carrots and some potatoes ready for cooking. I can't imagine that it's anything other than delicious.
I think that the fact that so many people associate Vermont with maple products and simultaneously being the nation's leader in syrup production is telling of the relevance in questions of identity. Countless Vermonters make their living in syrup production, where people's very existence is intertwined with maple trees and their valuable sap. Questions of authenticity also come in to play- in the public eye, maple syrups from other states don't quite stack up when compared to "Pure Vermont Maple Syrup", and many people are fascinatingly loyal to Vermont maple. All in all, Maple Syrup is a part of the culture here in Vermont, and Vermonters wouldn't have it any other way.
Works Cited
Hackett, Jolinda. "Vermont Maple Sugar Makers Association." Vermont Maple Sugar Makers Association RSS. N.p., n.d. Web. 10 Nov. 2015.
"USDA/NASS 2014 State Agriculture Overview for Vermont." USDA/NASS 2014 State Agriculture Overview for Vermont. N.p., n.d. Web. 10 Nov. 2015.
As a native Vermonter, I thoroughly enjoyed reading this article. I can definitely relate to defining a part of my identity and connection to this state through maple syrup. I believe that I am not a picky eater, however I am very particular when it comes to real or fake syrup. I can recall several occasions of getting breakfast out of state or out of New England and often not having the option to consume real Vermont-made maple syrup. Additionally, I have found that native Vermonters who do not enjoy this product are often scrutinized for their distaste.
ReplyDeleteI have several friends, family friends and family members who make their own syrup. Those who sugar are immensely proud of their final product, as well as their methods and techniques in the syrup-making process. Usually, bottles will be given away as gifts instead of sold. (It is often the larger manufacturers that sell their product rather than small-scale producers.) Additionally, the amount of dedication that goes into the art of syrup making is pretty inspiring.
It is very interesting how syrup-making has such deep social and cultural roots in this state. The syrup-making process connects many individuals on a more personal level, and creates mini-cultures. I have several memories of hanging out in sugar shacks in high school and going on field trips to sugar shacks in my younger years.
Initially when I read the title of this blog I thought of the maple madness latte at Henderson's in the Davis center. It is interesting how the title made me think of a specific maple flavored beverage that I really enjoy; this further proves your statement that Vermonters tend to enjoy maple products and that it truly is a part of New England culture. Maybe someone from the South, or Mid West or other places may not have associated the title with a specific item that contains maple.