Mushroom & vanilla maple syrup
It's finally here! My once-a-year maple syrup offering. (We've been hoarding this precious syrup away since spring to release it in time for the holidays)! Boiling maple sap into syrup is no small feat for your typical backyard setup. For weeks we carry 5 gallons buckets filled to the brim of sap all over our land and bring it closer to the outdoor fire. Once we start boiling, we do so for about a week straight - constantly lifting, constantly stoking, constantly tending. Did you know that it takes about 40 gallons of sugar maple sap to equal 1 gallon of syrup? Instead of just boiling it down, we like to infuse wild mushrooms & astragalus root in the pot as it cooks.
After weeks of effort, we ended up with 4 gallons of maple syrup infused with pounds of wild Vermont mushrooms, astragalus root, and whole vanilla beans. It is earthy, sweet, and complex) and the absolute perfect thing to add to coffee, tea, or your morning oatmeal!
*comes in a 7oz glass flask that fits perfectly in the side door of your fridge! Please refrigerate immediately upon receiving it!
ingredients: wood fired maple sap boiled with Vermont mushrooms (chanterelle, black trumpet, oyster, lobster, old man of the woods, maitake, chaga, turkey tail) astragalus & whole vanilla beans