Appalachia is not the first place that comes to mind when most of us think of maple syrup, but with more tappable maple trees than Vermont, maybe it should be. The ways that people collect and use the sap from maple trees is different in the region as well. As is the case with so many things in the mountains, these methods often vary from one valley to the next. This collection of recipes shares some of these variations, told by people who collect, cook with, and enjoy maple products from West Virginia and the surrounding mountains of Central Appalachia.
The farmers, chefs, and cooks who contributed to this collection created their recipes using syrup that they or their neighbors produced. Every farm has a story and a terroir that give its syrup a distinct identity. Try a few different kinds of maple syrup and find your favorite. Pretty soon you'll be creating recipes of your own.