Purinton Maple and Supply

09/03/2026

With school back in session, we've got a lunch idea for you! 📚🚌🥪
Elevate your peanut butter and jelly lunch by adding maple cream, it is pretty delicious. We added a side of cucumbers and a sweet treat of maple candy. 😋

08/25/2026

It's pretty cool being a farmer! 🍁🌅🫙🥾

08/24/2026

With school starting up again this breakfast idea is an easy addition to have with a side of scrambled eggs or spread it with delicious maple cream!

100 g active sourdough starter
20 g maple syrup
240 g milk
360 g all-purpose flour
100 g active sourdough starter
40 g cornmeal (for sprinkling)

Add 100g of the active starter and the rest of the ingredients (except corn meal) to a large bowl and use your hands to mix until well combined.

Cover and let rest 30-60 minutes. Turn the dough out onto a floured surface and knead the dough by hand for 5 minutes.

Place the dough back into the bowl, cover and let ferment on the counter at room temperature 8-12 hours.

CUT AND COOK
Turn the dough out onto a floured surface, flour the top of the dough and press it out using your fingertips until it is ½" in thickness.

Use a biscuit cutter or a lid ring of a mason jar to cut rounds and place them on a parchment lined baking sheet that's been sprinkled with cornmeal.

Sprinkle the tops with cornmeal, cover with a tea towel and allow to rise for 1 hour at room temperature.

Preheat your non-stick skillet over LOW heat. Place 4 muffins into the skillet, cover and cook the first side for 4 minutes. Turn the muffins over and cook for an additional 4 minutes.

Let us know if you give these a try! 🍁😋☀️

08/08/2026

Double rainbow after a wicked storm! ⛈️ 🌈 🌈

08/06/2026

150th Purinton Family Reunion [Stuck in Vermont 773] The 150th Purinton Family Reunion was held at the Waterhouses campground in Salisbury on July 18. About 80 people attended the weekend event; most were descendants of Chase Purinton, who moved to Lincoln with his family in 1803. He built the town....

07/08/2026

🌳 ➡️🔥🪵

06/30/2026