Posted on 14. Apr, 2011 by blogadmin
During maple sugaring season (Late February through Early April) in Vermont, the Cutting family of Dakin Farm hosts many school groups to explain all about maple sugaring in Vermont. We feel it is important for Vermont children to learn about their “Maple Heritage”. After all, not only does Vermont produce the most maple syrup in the country, but, also the BEST maple syrup in the world!
Pictured, a local pre-school group from our town tastes “Sugar on Snow” after learning about how maple sap is boiled into Pure Vermont Maple Syrup in the Dakin Farm sugarhouse by Sam Cutting IV, president of Dakin Farm.
Want to know more about Maple production in Vermont?
Click here to go to the Vermont Maple Page for more information and to learn about our Sugarhouse and Sugarmakers’ around the state!
Want to buy some Maple Syrup? Click HERE.
Posted on 08. Apr, 2011 by blogadmin
Ever thought of donating to Vermont Public Television (VPT) during their on-air, annual maple fund raiser?
Anyone who donated $120 or more to VPT, was sent a Vermont Maple Gift Box containing delicious maple syrup, maple sugar, maple mustard, maple barbecue sauce and many other maple specialties donated by maple producers across the state. Dakin Farm contributes pancake mix, all the gift packaging and ships it all to the donors door!
This is one of the most successful fund raisers for VPT each year and in coordination with maple specialty suppliers in the state, the VPT Vermont Maple Campaign has raised over $11,000 for Vermont Public Television in 2011 alone! Please think about supporting VPT next year during the on-air maple fund raiser and we will send along a wonderful array of Maple goodness from Vermont!
In the picture to the right, representatives from Vermont Public TV, Dakin Farm and the Vermont Maple Industry Pack Maple Gift Boxes to be sent to VT Public TV Donors.
Posted on 23. Mar, 2011 by blogadmin
Maple Syrup is treated with the utmost care by Sugarmakers’ and the temperature of boiling has to be almost perfect (or perfect) for Maple Syrup to be… well, Maple Syrup!
If you miss the opportunity to try Maple on Snow this Sugaring season in Vermont, try it at home!
- Crush ice or gather snow
- Pour the desired amount of pure Vermont maple syrup in a cooking kettle and heat over medium high, to high heat (we like Grade A Medium Amber).
- Smear the rim of the kettle with a small amount of butter or vegetable oil so the syrup will not boil over and to keep the boiling liquid low in the kettle.
- With a Candy thermometer monitor the temperature of the syrup while boiling. Correct “sugar on snow consistency” is exactly 233 degrees F.
- Remove heated and thickened maple syrup from heat source and allow to cool briefly (5 min.) so that it will not melt the snow as quickly.
- Pour* thickened maple syrup over crushed ice or snow in ribbons vs. a big blob. When heated to the proper temperature, the syrup will form a taffy when it hits the cold snow.
- Twirl the thickened “taffy” with the tines of a fork and allow a few ice crystals to stick to the taffy. Eat directly from the fork.
- Sugar on Snow is commonly served with a pickle and doughnut.
*Note: once the syrup is heated, it is best to pour it over snow without agitating it. If a ladle, cup or spoon is repeatedly dipped in the thickened syrup, the syrup will crystallize
Posted on 15. Mar, 2011 by blogadmin
We are so excited for this Vermont’s Maple Open House this weekend, where Vermont’s most treasured and delicious resource is celebrated all weekend long! This year, Caroline Bright, Miss Vermont 2010 will be joining us this Saturday morning at the Pancake Breakfast at 8:30 a.m. to celebrate with our family and friends!
Come help us celebrate SPRING and the Sugarmakers’ hard work by indulging in the most delicious and fresh, 2011 Maple Syrup. Here is a schedule of our events (Join us next weekend if you can’t make it this weekend!):
A sneak peak video of the event:
Posted on 28. Feb, 2011 by blogadmin
Our final promotion giveaway on the Long Trail Brewing web site has come to a close. With almost 500 entries and 136 in this months entry alone, our final $100 winner is Raymond Zoellner of Basking Ridge, NJ. Congratulations Raymond and enjoy our delicious Dakin products!
Posted on 23. Feb, 2011 by blogadmin
Once every Winter, we offer our Private Sale to our best customers. If you have joined our newsletter, you should have received an email about it, but for being our loving Facebook, blog and Twitter fans, we would like to extend this sale to you.
We are offering the lowest prices of the year on many of our best products such as maple syrup, VT cheddar cheese, baby back ribs and hams at $5-20 off the regular price.
Also, don’t forget about your Easter family Ham dinner on April 24! If you order now, we will ship your ham on April 20, just in time for the holiday and we will not bill your card until we ship. You can order four different styles including the Bone-in Dinner Ham, Bone-In Spiral Ham, Boneless Dinner Ham and Boneless Spiral Ham.
Posted on 31. Jan, 2011 by blogadmin
Congratulations to Robert Deremer of Groton, CT for winning the $100 credit to our online store. The winner was picked at random below out of 109 entries! There is still a chance to win with another drawing at the end of February so go to www.longtrail.com and enter again for a chance to win! Become a fan on Facebook: www.Facebook.com/DakinFarm
Posted on 06. Jan, 2011 by blogadmin
We have introduced over 20 new products and have a few front-runners including the very popular Mac & Cheese. Flavors come in:
- Vermont Mac & Cheese with Sharp Cheddar
- Vermont Mac & Cheese with Smoked Ham
- Vermont Mac & Cheese with Smoked Bacon
In celebration of everyone loving our Mac & Cheese so much, we are holding a great promotion to let you try the ready-to-eat Mac & Cheese before you make room in your next budget order. So we would like to offer you a FREE Mac & cheese with your order! (1 Free at $50. Any 3 Free at $100)
Please let us know if you have any questions and enjoy our Grandma Joan’s famous Mac & Cheese recipes!
Posted on 04. Jan, 2011 by blogadmin
Need a little boost of healthy Omega-3 fats in your system after the holidays? Taken from “The Official Vermont Maple Cookbook,” this recipe will satisfy your tastes as you get your appetite back into check and make you feel a little lighter in the New Year.
- 1/3 cup apple juice
- 1/3 cup pure Vermont maple syrup
- 3 Tbs soy sauce
- 2 Tbs finely chopped onion
- 1-2 minced garlic cloves
- 4 salmon fillets
- In a bowl, combine the first five ingredients; divide in half and refrigerate one half for basting.
- Pour remaining marinade into a large sealable plastic bag.
- Add salmon to bag and seal it, then turn to coat both sides
- Refrigerate 1-3 hours.
- When done marinading, drain and discard marinade.
- Broil salmon 4 inches from heat for 5 minutes.
- Take the salmon out of the oven and baste with reserved marinade.
- Broil for 10 minutes longer or until fish flakes easily with a fork, basting frequently.
This is a light and healthy dish satisfying any appetite — perfectly accompanied with a fresh garden salad and brown rice.
Posted on 08. Dec, 2010 by blogadmin
We love providing you with great, fresh recipes from local Vermont restaurants people and other farms out of “The Official Vermont Maple Cookbook” but don’t completely give up if you don’t have time to make something like the salsa. Chutneys and sweet mustards go great with pork… so if you don’t have time to make your own, think of buying chutney or sweet mustard as a condiment instead!
The following recipe is taken from “The Official Vermont Maple Cookbook,” but it is originally from the Middlebury Inn in Middlebury, VT.
Pork & Sauce:
- 1.5lb trimmed Pork Loin cut into eight, 3oz pieces
- 1 Cup All Purpose Flour
- 1 Tablespoon Kosher Salt
- 1/2 Tablespoon Black Pepper
- 1 Cup Canola or Olive Oil
- 1 Cup Maple Syrup
- 1/4 Cup Bourbon
- 1 Stick of Cubed, Unsalted Butter
- 3 Apple (Honeycrisp, Fuji, Pink Lady, Macintosh) Finely Diced
- 2 Tablespoons Minced Red Onion
- 1 Tablespoon Minced Jalapeno
- 1 Tablespoon Cilantro
- Juice of 1 Lime
- 1 Clove of Garlic, Minced
- Pinch of Salt
- In a mixing bowl combine all of the ingredients for the salsa and mix thoroughly. Let this bowl rest in the refrigerator for 1 hour.
- Pound the pork loin flat with a mallet or rolling pin.
- Place a large saute pan to warm on the stove & place half the oil in pan.
- Dust both sides of pork loin lightly with flour, salt & pepper.
- Saute the pork on both sides until almost fully cooked and remove from t he pan.
- Repeat the process until all pork has been cooked.
- After all pork has been cooked, add the rest of the oil and into pan and then pour in maple syrup & bourbon– stand back as you do this! *if you have a gas stove, this will light up like napalm, if you have electric, you’ll get an alcohol steam back, so please stay alert when mixing these ingredients!
- Slowly drop the cubes of butter into the liquid and whisk until fully incorporated– do not stop whisking until it’s all in.
- Place the pork back in the pan and season the sauce with a little salt and pepper and put to the side.
- Place the pork medallions evenly across a platter and pour the sauce over top. Spoon a little apple salsa onto each one and serve!
- Serves 4 people. ENJOY!!