August 22, 2023 4 min read
Meet Vermont Sticky, a small-batch maple syrup company that sources directly from a family farm in Vermont and has been operating out of Crested Butte since 2016. We caught up with owner, Krista Powers, to find out just how many gallons of sap it takes to make a single gallon of maple syrup, her favorite recipes, and more.
I moved to Crested Butte in 1999, but didn’t officially start Vermont Sticky until 2016. The years in between, my dad, Bob, would come to visit and bring bottles of maple syrup to give as gifts to all my friends. That grew into the theme of my friends asking, “When is Bob coming? And would he bring me a gallon of maple syrup?” Then, with the encouragement of my husband and father, I launched Vermont Sticky in 2016.
Read the whole story at VermontSticky.com.
Vermont Sticky goes in my pack for any adventure, big and small. Sometimes it’s in a small bottle in lieu of gels. Other times I have a bottle of Tree Juice sports hydration drink mix. And other times, I use maple syrup or maple sugar to make energy bars that I take on the trail.
Maple syrup has a lot of naturally occurring vitamins and minerals–like manganese and riboflavin–and as far as a sweetener goes, it has a lower glycemic level than others. (Maple syrup clocks in at level 54, even beneath honey). Because of this, it provides for a longer-lasting source of energy rather than a quick spike and crash that athletes would receive from other sugar sources.
Find a standard maple syrup nutritional label and comparison breakdown from the state of Vermont, here.
I use Vermont Sticky in my coffee and tea. I also substitute either our maple syrup or sugar for all of cooking and baking, no matter what other sweetener is called for in a recipe.
Our Hot Cocoa Mix is a must for any winter day.
No need to ever buy a mixer for cocktails/mocktails…just use maple syrup, juice concentrate or fresh fruit with some water and you have your mixer. It saves money and produces less plastic waste from buying mixers or lemonade/limeade…and it might just be better for you!
As for right now? It’s zucchini season in the Gunnison Valley, and my favorite recipe is the following.
Vermont Sticky Zucchini Bread
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