Looking for creative ways to use maple syrup? 


Check out our NEW recipe page.

It's a work in progress, so we will slowly be adding more

Have a recipe you'd like to share? Email us and we'll feature it on our website.

And share your photos with us on social media. @bairdfarm

C R E A M Y    M A P L  E      V I N A I G R E T T E  



1 Small Clove of Garlic

1/2 Cup Mayonnaise

1/4 Balsamic Vinegar

4 Tbs Baird Farm Dark Robust Maple Syrup

1 Tbs Olive Oil

Dash of Salt and Pepper

1. Press Garlic.


2. Combine all ingredients in blender and blend until smooth


3. Add extra maple syrup for a more robust flavor

4. Serve over salad greens or use as a dipping sauce!

V E R M I N T    C H U T N E Y 



1/2 cup Cabot Greek Yogurt

1/4 cup water

1 bunch mint (just leaves)

1/2 bunch cilantro (stems ok-ish)

1 jalapeño

1 garlic clove 

2 tbsp Baird Farm Mint-Infused Maple Syrup 

2 teaspoons diced ginger


Salt as desired 

1 lemon worth of juice


Put all that in the blender.

Blend until smooth and “watery”

Let stand in the fridge for one hour


Add salt and lemon juice as needed.


Add a bit of the water if your blender is struggling.

(Best to cut the ginger up a bit first, the blender makes it stringy sometimes)


M A P L E     G I N G E R    G L A Z E D    S A L M O N 


At least ½ cup of Baird Farm Dark Robust Maple Syrup

⅓ cup Soy Sauce

2 Tablespoons Rice Vinegar

1 Lime fresh squeezed

1 medium-sized Ginger Root peeled and minced

⅛ cup sesame seeds

1 Salmon Fillet or Steak



Combine Maple Syrup, Soy Sauce, Vinegar, Lime and Ginger into a deep dish.


Marinade Salmon for a least one hour in the refrigerator, turning halfway through.


Meanwhile, toast sesame seeds in a cast iron pan then set aside.


Cook salmon on the grill for 6-10 min or Preheat Oven to 400f and cook for approximately 15min. Cook time depends on the size of fish.


As Salmon is cooking, pour marinade into a saucepan and reduce into a thicker glaze. Caution glaze will thicken more as it cools.


After cooking, allow Salmon to rest for ten minutes. Pour over maple ginger glaze. Sprinkle with toasted sesame seeds. Enjoy!

R O A S T E D    M A P L  E     D E L I C A T A


4 Delicata Squash

1/2 Cup of Maple Sugar

1 Tsp Cinnamon

1/4 Cup Nut Meg

Olive Oil 

Salt and Pepper

Preheat Oven to 400 Degrees

Wash Squash 

Cut into thinly sliced pieces and put onto cookie sheet

Mix 1 Cup Maple Sugar, 1 Tsp Cinnamon, and 1/4 Tsp of Nutmeg in mixing bowl

Dust Mixture over squash 

Drizzle with Olive Oil

Add a dash of salt and Pepper 

Roast in oven for 30-45 mins 


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Baird Farm 

65 West Rd 

N Chittenden, VT 




open daily 

9:00 - 5:00


Tours by appointment or by chance

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©2020 by Baird Farm