I got our final CSA share of the season today, and upon discovering leeks and pumpkins, I decided to make Leek and Pumpkin Soup from this recipe.
yesterday's turnovers. We had it with red kale and garlic-and-nutritional-yeast bread. It tasted like fall!
But the real focus of my evening was making Maple Syrup Vinegar. I read how to make one's own vinegar in this Popular Science article. It gives a fascinating breakdown of how to make your own vinegar at home, as well as a really simple recipe for Maple Syrup Vinegar. The only catch? Well, there are two. The first catch is that the recipe calls for 4 cups of maple syrup. BUT you can scale it down. The second catch is that it has to age for at least 4 weeks. So if you want to make it for holiday gift-giving, as I do, you'll have to start now!
As you may remember, I got married this past weekend! For our favors, we had little bottles of maple syrup from my home town:
I'll check it in another 4 weeks to see how it's progressing.
While I was digging around for space in the back of my cupboard, I found this: