Yankee Magazine’s March/April “Best Cook in Town” column, written by contributing editor Edie Clark, features Cabot’s Marcia Maynard in a story called “Sugaring Time.” Marcia and her husband run Cabot Hills Maple and sell certified organic maple syrup and her recipes are inspired by her passion for maple sugaring.
“Maple means many things to Marcia Maynard,” writes Clark in the article. “Maple means the tall trees that surround her house high on a hill above Cabot, Vermont—a house that she and her husband, Ken Denton, bought some time ago as a hunting camp, the house they gradually renovated into a permanent home. Maple means the time of year when the sap is running down through the tubing that stretches from their woods into their sugarhouse. Maple means staying up till 1:00 in the morning boiling sap, then going to work bleary-eyed just a few hours later. Maple means sweetness—all the wonderful concoctions Marcia has learned to make from the deep-amber syrup.”
