My kitchen needs maple syrup year-round. There's beauty in the fact that maple trees are tapped in late winter to generate the syrup we adore, when we need its comforting sweetness.
Maple syrup compliments our favorite cold-weather foods and softly announces spring's generosity.
Even if you don't celebrate maple-tapping season, adding the syrup's complex flavor to your late-winter repertoire is as easy as slathering toast with Big Spoon Roasters Maple Cinnamon
Peanut & Pecan Butter and laying thin apple or banana slices on top, or sprinkling crunchy maple sugar over your oatmeal.
Try coating a salmon fillet with maple syrup, Dijon mustard, and soy sauce for dinner or adding a teaspoon to a farro salad vinaigrette.
Maple syrup is quite versatile. It can replace honey or brown sugar in granola or creamy yogurt.
You can feel good about eating maple syrup because it contains antioxidants, zinc, magnesium, calcium, and potassium.