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Vermont Maple Festival

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Vermont Maple Festival

The Vermont Maple Festival is located in Downtown St. Albans, Vermont annually. The Festival celebrates the Vermont Maple industry.
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09/02/2026

The VT Maple Festival won the "Daysies Award"!
Thank you to all the readers of Seven Days that voted for the VT Maple Festival as being "THE BEST FAMILY-FRIENDLY FESTIVAL"! This is exciting news for all the volunteers that put so much time into the Festival to make it a great weekend for all ages to enjoy and celebrate VT Maple. Mark your calendars because the VT Maple Festival 60th Anniversary is April 23-25, 2027!

08/31/2026

Maple Monday! Maple Cinnamon Blueberry Smoothie

Ingredients:
1 cup baby spinach leaves
1 cup frozen blueberries
5.3 oz Blueberry Greek yogurt or Blueberry Dairy-Free Yogurt Alternative (can use plain but you may need to add additional syrup or other sweetener.)
1 teaspoon pure maple syrup
1 teaspoon cinnamon
1 cup Unsweetened Vanilla Almondmilk or your milk of choice
4 small ice cubes or more for a thicker smoothie

Instructions:
Add all of the ingredients except the ice to your blender and blend until smooth.
Add ice and blend to achieve desired consistency.

Recipe by: Brianne @ Cupcakes & Kale Chips

08/24/2026

Maple Monday! Maple Digion Dressing

Ingredients
2 tablespoons maple syrup
1 tablespoon dijon mustard
1 clove of garlic, minced
2 tablespoons apple cider vinegar, or red wine vinegar
¼ cup olive oil
½ teaspoon Kosher salt
¼ teaspoon black pepper

Instructions
Whisk together maple syrup, dijon mustard, minced garlic, apple cider vinegar, olive oil, salt and black pepper in a small bowl or in a mason jar.
Give it a whisk (or a vigorous shake). Taste for seasoning and add in more if necessary.

Notes
This recipe makes a little less than 1/2 cup maple dijon salad dressing.
Store it in a jar with a tight-fitting lid in the fridge for up to a week.
Use it in green leafy salads, grain bowls, and more.

Recipe by: Aysegul (fullproofliving)

08/17/2026

Maple Monday! Maple Glazed Ribs

Ingredients:
3 pounds baby back pork ribs
¾ cup maple syrup
2 tablespoons packed brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
½ teaspoon salt
½ teaspoon mustard powder

Directions:
Place ribs in a large pot, and cover with water. Cover, and simmer for 1 hour, or until meat is tender. Drain, and transfer ribs to a shallow dish.

In a small saucepan, stir together the maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt, and mustard powder. Bring to a low boil, and cook for 5 minutes, stirring frequently. Cool slightly, then pour over ribs, and marinate in the refrigerator for 2 hours.

Prepare grill for cooking with indirect heat. Remove ribs from marinade. Transfer marinade to a small saucepan, and boil for several minutes.

Lightly oil grate. Cook for about 20 minutes, basting with the cooked marinade frequently, until nicely glazed.

Recipe Submitted by Karen Toellner in all recipes.com

08/10/2026

Maple Monday! Maple Nut Zucchini Bread

Ingredients:
2 cups (240g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup (1 stick/113g) unsalted butter, softened to room temperature
½ cup (100g) brown sugar
⅓ cup (80 ml) maple syrup
2 large eggs
1 cup (200g / 1 medium) zucchini, shredded
1 teaspoon vanilla extract
¼ cup (60 ml) plain greek yogurt or sour cream

Topping:
¼ cup maple syrup

Instructions:
Preheat oven to 350°F/180°C. Line a 9×5-inch loaf pan with parchment paper.

Using a cheesecloth or a strong paper towel, gather the zucchini shreds and wring them out. The goal is to reduce the amount of moisture (water) in the zucchini. After squeezing out the moisture from the zucchini, it should weight 150-160g.

In a medium bowl sift together flour, baking soda, and salt. Set it aside.

Using a mixer fitted with the paddle attachment, beat together butter and sugar until fluffy, 3-4 minutes. Add ⅓ cup maple syrup and beat for one more minute. Scrape down the sides and the bottom of the bowl as needed.

On medium speed, beat in the eggs one at a time, beating well after each addition. Add shredded zucchini and vanilla extract and beat until well combined.

With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add the yogurt or sour cream and beat until combined. Add the other half of the dry ingredients and beat just until combined. Do not overmix – the less you mix, the lighter the bread will be. Stir in the nuts, reserving a few for garnish.

Pour batter into prepared loaf pan and top with reserved nuts. Bake for 50-55 minutes until a toothpick inserted into the center of the bread comes out clean. If the top is browning too quickly, cover the pan loosely with aluminum foil (I cover mine after 30 minutes to help prevent it). Remove from oven and place the pan on a wire rack.

Drizzle room temperature maple syrup slowly over zucchini bread while the bread is still warm. If the syrup doesn’t soak in completely, poke a few holes with a toothpick. Allow the bread to cool completely in the pan.

Recipe by Stephanie (pretty simply sweet)

08/03/2026

Maple Monday! Maple Blueberry Oatmeal

Ingredients:
2 cups water
1-½ cups milk
2 tablespoon maple syrup
¼ teaspoon kosher salt
2 tablespoons chia seeds
2 cups old fashioned / rolled oats
½ teaspoon maple extract (optional)
2 cups fresh blueberries, divided

Instructions:
Add water, milk, maple syrup, and salt to a medium pot. Bring to a boil over medium-high heat.
Once boiling, lower the heat to medium-low and add in the chia seeds, oatmeal, and 1 cup of the blueberries.
Cook, stirring occasionally, until the oats have thickened up and are tender, about 3-5 minutes. Stir in the maple extract.
Divide the oatmeal into dishes, adding the remaining blueberries on top of the oatmeal.

Recipe by: Kelli, the creator of Everyday Family Eats

07/13/2026

Maple Monday! Maple-Balsamic Vinaigrette
This balsamic and maple vinaigrette dressing is good on any salad, especially salads containing chicken or shrimp. It's also a good marinade for pork tenderloin!

Ingredients: (yield 1 3/4 cups)
½ cup balsamic vinegar
¼ cup maple syrup
2 teaspoons Dijon mustard
salt and pepper to taste
1 cup extra-virgin olive oil

Directions
Place vinegar, maple syrup, Dijon mustard, salt, and pepper into a blender. Turn the blender on; pour in olive oil in a slow, steady stream. Blend until salad dressing is smooth and emulsified, 10 to 15 seconds.

Recipe Submitted by stefychefy in allrecipes

07/06/2026

Maple Monday! Maple Glazed Green Beans

Ingredients
2 tablespoonred palm oil
2bags of frozen green beans
1/3 cupmaple syrup
2cloves garlic (crushed and minced)
course sea salt to taste
fresh black pepper to taste
sprouted pumpkin seeds (or any sprouted nut you like)

Directions
Pre-heat large saute pan to medium-high, melt palm oil. Then combine green beans. Cook for 2-3 minutes
Bring heat down to low and add maple syrup. Let the green beans simmer until it reaches desired tenderness (about 12-15 minutes)
Toss in garlic half way through cooking
Turn off heat. Sprinkle on course sea salt and pepper
Serve with pumpkin seeds

Recipe by: handsandforks (food52)

06/29/2026

Maple Monday! Healthy Strawberry Muffins with Almond Flour (maple syrup in recipe)

Ingredients
2 tbsp extra virgin olive oil
2 cups super fine blanched almond flour, plus 1 tbsp for tossing strawberries
¼ cup ground flaxseed
1 tsp baking soda
¼ tsp fine sea salt
⅓ cup pure maple syrup
2 large eggs
1 ½ tsp vanilla extract
¼ tsp almond extract
1 cup fresh diced strawberries (¼ in pieces, don't to use more or they'll be too wet!)

For the strawberry lemon glaze:
⅓ cup powdered sugar
1 tbsp strawberry jam
1 tbsp fresh lemon juice

Directions:
Preheat oven to 350F. Place 10 paper liners in a muffin tin and spray liners well with cooking spray.
In a medium mixing bowl, whisk together almond flour, flax baking soda, and salt.
Add maple syrup, eggs, vanilla and almond extract, and olive oil. Whisk or use a rubber spatula to mix again until smooth. The batter will be very thick; that's normal!
Pat rinsed strawberries dry with a paper towel. Chop into ¼ inch pieces then place in a small bowl. Toss with 1 tbsp almond flour.
Gently fold ¾ of the strawberries into the batter with a rubber spatula, being careful not to smush the strawberries and release their juices. Use ¼ measuring cup to spoon batter into muffin tin to make 10 muffins. Scatter reserved strawberries on top of muffins.
Bake for 20-22 minutes, or until golden and a toothpick comes out clean. Cool on a wire rack.
While they bake, place powdered sugar, jam, and lemon juice in a small bowl. Whisk until smooth. Drizzle glaze on cooled muffins (I do one at a time versus glazing all of them at once) and devour. I like a pinch of flaky salt, too. Store cooled muffins in the fridge as they're more moist.

Recipe by: Alexis Joseph, a registered dietitian with hummusapien

06/22/2026

Maple Monday! Sweet Maple, Ginger Glazed Rib Eye Steak with Maple Caramelized Onions

Ingredients
2 Steaks preferably pastured,grass fed (I used rib eye almost 2 inches thick)
1/4 cupGrade B maple syrup
3 tablespoonsoy sauce
1 teaspoonfresh ginger grated
1 tablespoonmelted butter
salt and pepper to taste
1/2yellow onion thinly sliced
1 tablespoonbutter
2 tablespoonmarinade made for steaks

Directions
Step 1
Take steaks out of the refrigerator, lightly salt (just a little) and let them sit at room temperature for 30 minutes. Pre heat oven to 425 degrees. Grate the ginger, place in small mixing bowl, add the maple syrup, melted butter and soy sauce and whisk to combine.Pat the steaks dry with a paper towel and spoon about half of the marinade on the steak and let sit for 15 minutes. Heat oven proof skillet lightly coated with olive oil. When the skillet is good and hot, scrape some of the marinade off of the steak, add pepper and place the steaks in the skillet let them sear on one side about 3-4 minutes,turn steak over and spoon a little more marinade on top of steaks and place it in the oven for 7-8 minutes for a medium rare steak. Remove from oven place on cutting board and tent with foil and let sit for 10 minutes. The steak should feel firm but not dry when you poke with your finger. There will be a slight give. You can use a meat thermometer if you are more comfortable doing that for a medium rare steak it should register 135-140 when you remove from the oven, and the final temperature would be 140-145 after it rests.

Step 2
To make the onions, melt a tbs of butter in a skillet, add the sliced onions and spoon about 2 tbs of the marinade on them and let them caramelize on med heat. It will take about 20 minutes. You can serve the steak whole or slice it your choice. Top with the caramelized onions and serve.

Recipe by: sdebrango (food52)

Address

36 North Main Street
Saint Albans, VT
05478

Opening Hours

Friday	12am - 6pm
Saturday	10am - 6pm
Sunday	10am - 4pm

Telephone

+18025286579

Website

https://www.vtmaplefestival.org/

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