Mary Hilton
Mary Hilton is a writer with expertise in news reporting, feature articles, public relations, marketing, and grant proposals. She has traveled to three continents and ready to visit others. She enjoys European cities, books, farms, forests, and wine.
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B.A. English/Creative WritingInterests
Mary Hilton's interests are equestrian sports, gardening, antiques, art, travel, real estate, finance, cooking, folklore, and international cultures.Affiliations
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Displaying Results 1 - 15 (of 15) for Yahoo! Voices
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Maple Confections: From Maple Tap Hole Lumber to Maple Wine TastingsMaple syrup prices are at the highest in history. In the U.S., 19 states have maple forests. Canada has fewer trees, but is number one in worldwide maple production. Retailing maple products could be part of the incentive that spikes U.S. to top spot. -
Woody's Modern Sugarhouse Showcases 150 Years of Family Tradition for Maple WeekendWoody's in Hermon, New York, is owned and operated by James and Joan Woodrow and their family. Woody's participated in the 14th Annual New York Maple Weekend by hosting an Open House on March 28-29, 2009.
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Fine-N-Dandy Rustic Sugarhouse Hosts Visitors for Maple WeekendFine-n-Dandy is a one-man operation, yet part of the Finen family's history and lifestyle. They hosted an Open House for Maple Weekend on March 28-29. Fine-n-Dandy produces maple syrup, candy and cream.
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Rutley's Maple Farms Shows Off State-of-the-Art Operation for Maple WeekendRutley's is the largest maple syrup producer in St. Lawrence County and one of the seven producers in the county that hosted an Open House for Maple Weekend on March 21-22 and March 28-29. Rutley's produces up to 8,000 gallons of syrup annually.
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Hugh's Sugar Shack Hosts Open House for Maple WeekendHugh's Sugar Shack is one of the seven maple syrup producers in St. Lawrence County, New York, that hosted an Open House for Maple Weekend on March 28-29. Hugh and Sally Newton have 600 taps this season.
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Thompson's Tree Farm Maple Weekend Open House Shows Melding of Traditional and Modern Syrup MakingDoug Thompson uses modern Reverse Osmosis as well as traditional draft horses in his operation, and is unique in his use of a wood-fired rather than oil-fired evaporator. Thompson's opened its doors for Maple Weekend on March 21-22 and March 28-29.
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The Orebed Sugar Shack Maple Weekend Tour Demonstrates Vacuum System, Reverse Osmosis, and Modern Evaporator in New SugarhousePre-Maple Weekend visit to The Orebed Sugar Shack provided insights into modern methods of producing maple syrup. New York Maple Weekend on March 21-22 and March 28-29 promoted maple sugaring and maple products.
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Maple Weekend™ Kicks Off with Preview of North Country SugarhousesCornell Cooperative Extension hosted guests for a 'preview' on March 21-22 and for the official Maple Weekend™ on March 28-29 to promote maple sugaring and the products made from maple sap.
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Grow Chives as a Mainstay for Your Kitchen Herb GardenOnion and garlic chives are perennial plants that are quick to grow, versatile in cooking, and easily preserved. Onion chives are an American classic on baked potatoes with sour cream, while garlic chives are essential in Asian stir-fries. -
Perennial Food Garden Series - RhubarbRhubarb is fast growing, hardy, prolific and preserves well by freezing or canning. A gourmet's delight, you can harvest a year's supply every summer and make absolutely scrumptious relishes, salsas, sauces, compotes, jams, and chutneys. -
Perennial Food Garden Series - AsparagusAsparagus beds provide sufficient spears to eat fresh for months and still preserve a year's supply by canning, freezing and drying. Landscape-wise, the feathery foliage and spiky spears make this vegetable a work of art in your garden. -
Perennial Food Garden Series - HorseradishHorseradish is a thick, white root that can be dug and grated to make condiments that jazz up meats, fish, cocktail sauce, soups and sushi. The abundant leaves are edible too! -
Perennial Food Garden Series - StrawberriesA guide to growing strawberries. Purchase two dozen plants in the spring, then keep expanding your supply by rooting the runners. -
Perennial Food Garden Series - LovageLovage grows from a tiny seed to a three-foot tall plant full of edible leaves and celery-like stalks in just a few months. -
Perennial Food Garden Series - SunchokesSunchokes are the backbone of a perennial food garden menu - they grow fast, multiply profusely, and can be eaten fresh or cooked. Nutritionally, sunchokes have 0% fat and supply 15% of daily iron.