Maple syrup in November! Burton's Maplewood Farm is aging maple syrup, and we use the finished product in crème brûlée. Then we meet hogs at Schacht Farm.
This recipe will make you long for spring, but the aged maple syrup will taste complex, just like a fall afternoon.
Celebrate a flawless fall day with an afternoon of leaf-crunching sweetened with spice-filled treats
Professor Amy Trubek discusses her research with Vermont maple syrup and artisan cheese, and amateur bakers try their hands at architecturally inspired cakes.
We're working in the garden with the guys from Bread & Roses. After the initial elbow grease of laying sheet mulch, the garden then maintains itself.
We’re going to do something very Hoosier with turnips today, pairing them with some local maple syrup from Burton’s Maplewood Farm.
It takes hours to boil maple sap down to syrup, but with the help of his decidedly low-tech maple syrup evaporator, Michael Bell is up to the challenge.
We chat with three vendors selling fresh, local food at the Bloomington Winter Farmers Market, then we cook with yams. Mike Bell boils maple sap down to syrup.
'Tis the season for making maple syrup! Michael Bell demonstrates how to tap a maple tree, and Chef Daniel Orr sweetens some turnips and pears with local syrup.
Temperatures are cool at night and warm during the day. It must be time to tap maple trees! Michael Bell gives a tutorial.
Pineapple and bananas make this juice sweet and healthy.
Start your morning off right with a hot and hearty bowl of oatmeal.
Add some local maple syrup, red onions and salt and pepper to your 6-7 ounce salmon fillet. Then get creative with additional seasonings!
240sweet makes artisan marshmallows. Medora, Indiana gears up for the National Maple Syrup Festival. And a farmer sells honey at the Winter Farmers Market.
Southern Indiana's unusual weather this winter has meant that sappers at Burton's Maplewood Farms have had to get a jump start on tapping maple trees.
I foraged for these walnuts at my house in Columbus, Indiana. Now it's time to turn them into a taste topping for pancakes!
Fall is definitely setting in, and that means walnuts are dropping from trees. We make two condiment recipes today that feature their earthy taste.
Quinoa is an easy to cook grain that - when combined with syrup - can be a rich, savory dish that is healthy too.
We’re taking it to the streets and exploring food trucks in Columbus, Ohio with Bethia Woolf. And, Happy Pig serves high class, local food from a two-man cart.
More brunch! An egg casserole with artichoke hearts, potatoes and a slew of other things. And, the Drunken Watermelon will put a smile on your guests’ faces.