On our recent trip to Vermont, Matt and I were fortunate enough to be there during sugaring season. For West Coast city dwellers like me (or anyone not living in the Northeast or Canada), who may not know what that is, it’s the short span of time where maple trees flow with sap and maple syrup is made. While I still don’t take it for granted, Vermont maple syrup is a staple in our life. We put it in baked beans, use it as glaze for meat and roasted veggies and let’s not forget the waffles. Whether it’s brought to us, or we bring it home from a visit, a…