Chefs A' Field
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FARM
Vermont
Eastman Long & Sons
802.496.3448
vermontfresh.net

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RESTARUANT
American Flatbread
802.388.3300
Americanflatbread.com
In The Field In The Kitchen

FARMER
"Easty" Long of Vermont
"Easty" is the forth generation of Long's to gather sap in these woods.


"It's amazing to think that you can get so much, from a block of wood."

HOW DO YOU KNOW WHEN IT'S READY TO TAP?
Maple Syrup is usually harvested from late February through March during the winter thaw, allowing the sap to flow from the tree.

SPECIAL HARVESTING TECHNIQUES/TIPS
"We can't tap when it is too cold, otherwise we will crack the tree when we put the spout in?"

Each season, Easty runs about 6,000 tap-lines, all by hand. It takes five people about three months in the woods to get the lines in place.

When the sap is running, the work never stops, day or night.

YIELD
"We don't waste a drop."

It takes 5 gallons of sap to make one cup of Pure Vermont Maple Syrup.

Vermont Maple Syrup is a 100% natural and organic product.

SCIENTIFIC ASPECTS
Maple Syrup has the same calcium content as whole milk.

Maple Syrup has only 40 calories per tablespoon and is an ideal substitute for sugar, honey, corn syrup, or molasses in recipes.

Maple Syrup is rich in minerals such as calcium, potassium, manganese, magnesium, phosphorus, and iron. Maple Syrup is good for you. Vitamins B2, B5, B6, niacin, biotin, and folic acid are abundant in Vermont Maple Syrup.

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PROCESSING
Maple Syrup is graded according to its color and flavor. Usually, lighter syrups are made earlier in the Spring, when the trees are still awaking from the winter freeze.

 

 

FOR MORE INFORMATION:
Eastman Long & Sons
802.496.3448

Vermont Fresh Network
vermontfresh.net

 

 

 

 
CHEF
Chef George Schenk of American Flatbread in Waitsfield, Vermont
Chef Shenk created AMERICAN FLATBREAD on the philosophy that "Food Comes from the heart and is made by the hands."

DISH 1
American Flatbread (Pizza)
RECIPE (pdf) >>

AMERICAN FLATBREAD
Flatbread is one of the most versatile foods, as is evidenced by the number of cultures who use it. 
 
The Flatbreads bake very quickly in American Flatbread's 800 degree soapstone ovens, and therefore many of the toppings need to be par-cooked before being placed on the raw dough. 









DISH 2
Maple Grilled Eggplant
RECIPE (pdf) >>

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"American Flatbread began as a post-modern experiment in bread baking."


DISH 3
American Flatbread's Vermont Maple Syrup-Raspberry Vinegar
RECIPE (pdf) >>

 

"We have reached back to the very beginning of bread baking and used the same methods; simple wholesome ingredients shaped by hands of thoughtful caring people baked in a primitive wood-fired earthen oven."


FOR MORE INFORMATION:
American Flatbread
802.388.3300
Americanflatbread.com

 

 


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