Suzanne’s Blog: Trick or (100% local) Treat?

Halloween candy made with 100% local ingredients. Left to right: birch syrup candy, sugar beet toffee, dried strawberry yogurt, sugar beet candy. Photo by Suzanne Crocker.

For the first time in my life as a mother, all three of my children had Hallowe’en without me this year.  No doubt it had something to do with the house rule about ‘only local food allowed in the house’.  They were not about to sacrifice their holiday tradition of gorging on mini chocolate bars, rockets and bags of chips, so they each conveniently made plans to be at the houses of others on All Hallow’s Eve.

This left me with the realization that there would be no Halloween candy for me this year! No snacking from the bowl meant for the trick-or-treaters (who rarely ever come to our out-of–the-way house).  If a stray child came knocking on our door this year, we would be handing out carrots. No bargaining with my kids to share some of their loot.  And no sneaking into their treat bags when they are at school, hoping that they won’t notice the occasional missing chocolate bar.

But since Halloween is the season for unreasonable sugar consumption, I decided I would find a way to do it local –  even without sugar.   So I pulled out the candy thermometer, took stock of my local food resources and set to it.

I can now proudly say, that I have successfully overindulged on local sweets for Halloween.  Thanks to birch syrup candy, dehydrated yogurt sweetened with wild strawberries and …. sugar beet candy! (see the recipes)  More on the sugar beets later.  But suffice it to say, Halloween inspired me to dig into my 350-pound store of sugar beets and start experimenting.  I feel a bit sickly and my teeth are sticky, but I do not feel left out of the Halloween candy splurge.

> Halloween candy recipes

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