This week we'll explore maple syrup and the versatility of tahini. We'll also delve into maple "sugaring" season and a wonderful book about how friendship can help us overcome hardship.

Eat Colorfully

Seasonal Ingredient Spotlight: MAPLE SYRUP

March is all about maple syrup (at least here in Vermont). Because we're at the height of "sugaring season" (more on this below), I wanted to dedicate this week to all things maple. Of course maple syrup is great on pancakes or waffles, but it can be used in a wide variety of very tasty ways.

• Savory: Maple syrup is a standout in savory recipes since it's loaded with flavor. One of my favorite ways to use it is in this Maple Salt and Vinegar Cauliflower. It's salty, vinegary, a bit sweet, and is a go-to happy hour snack in our house.
• Snacking: You've probably had maple-roasted nuts before, but did you know that you can easily make your own at home? These Maple Rosemary Cayenne Roasted Nuts have a perfect sweet/spicy balance that will keep you coming back for more. They're a great homemade gift too.
• Dressings/Sauces: One of the ways I use maple syrup routinely is in salad dressings and sauces. You'll find that maple plays a starring role in my favorite Turmeric Tahini Drizzle and also in many recipes in this comprehensive salad dressing guide.
• Baking: Did you know that you can bake with maple syrup? Just make sure you're using a recipe that's specifically designed for it. Many of the baked treats on my blog are naturally-sweetened with maple syrup, but these Vegan Morning Glory Blender Muffins and these protein-packed Tahini Chickpea Blondies are the two that I make most frequently.

Try This Week: TAHINI

Do you use tahini in your kitchen? As you may have noticed, I adore tahini and use this decadent, creamy sesame seed butter in everything from sauces to dressings and even baking.

Whether you're new to tahini or are already a tahini fan, I think you're going to love my comprehensive tahini guide. I explore what tahini is, what it tastes like, tahini nutrition, how/where to buy tahini, and how to store tahini. I also cover the many ways to use tahini and link to a bunch of recipes, both savory and sweet. I even explore tahini as a substitution for oil.

Speaking of tahini, do you make your own hummus at home? It's easy, and making your own allows you to avoid all the oils and stabilizers that are often in store-bought hummus. The tahini guide has almost a dozen different hummus recipes, including everything from basic hummus to seasonal variations.

If you're a tahini pro already, have you ever used it in baking? The tahini guide includes few types of tahini muffins and even tahini blondies that will be fun for you to try.

Clearly I'm excited about this guide, and I'd be so happy for you to check it out and share it with a friend.

Live Colorfully

In the Natural World: MAPLE SUGARING SEASON

Since maple sugaring season here in Vermont is in full swing, I wanted to give you an insider view into how this liquid gold is made.

During the spring, temperatures here fluctuate between below freezing (at night) and above freezing (during the day). These changing conditions cause changing pressures within the wood of the tree. Just as water flows to areas of less pressure, the tree's internal sap wants to flow from high pressure to low.

Maple sap contains between about 1% and 4% sugar depending on the tree, its condition, its growing location, and its age. "Maple sugaring" involves inserting a small metal tap into the tree (don't worry, it doesn't harm the tree as long as the tapping is done correctly) and collecting the sweet sap. Although "sugarmakers" in Vermont traditionally collected buckets of sap with horse-drawn sleighs, many producers now use a series of tubes strung between trees.

As if that isn't enough work already (imagine carrying thousands of gallons of sap in a sled!), now the sap needs to be concentrated down into syrup by boiling. Maple syrup is about 68% sugar, so it needs to be reduced in volume by 20-50x depending on the initial sugar content of sap. That's a lot of boiling, especially if you harvest and cut your own wood, as some traditional Vermont sugarmakers still do.

Interestingly, there is huge variability of the taste and color of maple syrup. Both are controlled by a large number of factors including how the syrup is produced, when in the season it's from, soil and climate conditions, and more. Maple syrup is actually a lot like wine in that it has a very distinctive "taste of place".

If you're interested in supporting this special and historic craft, look for maple syrup that's 100% maple (i.e. no corn syrup or maple flavoring) that's from Vermont and from a single farm.

A Book to Explore: FREDRICK BACKMAN, MY FRIENDS

I just finished a beautiful book that I'm excited to share with you: Fredrik Backman's "My Friends". You might remember his work from his breakout hit, "A Man Called Ove".

"My Friends" tells two parallel stories of groups of friends from different generations, who end up having an unexpected connection. All of the characters in the book have experienced tremendous hardship in their youth, from poverty to homelessness to troubled family relationships. The two stories explore how love between friends can help us become the best version of ourselves, even if all the cards are stacked against us.

I've read numerous of his books and always really enjoy them. He has a way of storytelling that seems simple at first, but is incredibly complex below the surface. "My Friends" in particular is a book in which every word matters. It's not a light read, and not one to approach casually. It's beautifully done, thought-provoking, and moving.

As always, you can browse my list of favorite books if you're looking for more ideas.

Thanks for joining me for this issue of Eat Colorfully, Live Colorfully! I'd love to hear from you, so please feel free to reply with questions, thoughts, or requests. If you missed a previous issue, you can view all my newsletters here. Have a great week!