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Arbor + Field Shagbark Hickory Syrup

Arbor + Field Shagbark Hickory Syrup Pantry Arbor + Field

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Arbor + Field Shagbark Hickory Syrup

$24.95

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Earthy, smoky-sweet and subtly maple-y, this small-batch hickory syrup starts with slow-roasted bark—not sap. Here’s how. Family-run farm Arbor + Field forages fallen bark from wild shagbark hickory trees in New Jersey’s Long Valley, then slow-roasts the strips and brews them in a tea before simmering the batch down with organic cane sugar. Because the syrup is roasted, and not smoked, you’ll taste notes of vanilla, toffee, honey and toasted wood before it mellows into a savory, earthy flavor. (The Arbor + Field team even describes syrup’s aroma as “warm cookies.”) While the profile will be familiar to maple lovers, the sweet-savory complexity lends itself to recipes beyond breakfast or dessert. We like to brush hickory syrup on roasted veggies, mix it with mustard and vinegar for a meat glaze and pair it with hard cheeses. Of course, it still shines anywhere you’d use maple syrup.

Net Weight/Volume: 8 ounces
Ingredients: Shagbark Hickory Bark, Organic Cane Sugar, Water
Place of Origin: New Jersey

The sweet-savory profile of the syrup pairs well with breakfast and beyond. Add it a marinade for chicken, pork or salmon. Use it as finishing touch on oven-roasted vegetables like carrots and Brussels sprouts. Drizzle it over pancakes, waffles or yogurt bowls. Stir it into your coffee, or swap out simple syrup for a maltier Old Fashioned. It also works great for cheese boards—we like to pair it with aged cheddar, Parmesan or gorgonzola.

Store in a cool, dark place. Refrigerate after opening.

Arbor + Field Shagbark Hickory Syrup

$24.95

Bark That’s Shed, Never Torn

Founders Jarred and Ann Bush bought their 22-acre farm in Long Valley, New Jersey in 2016. It wasn’t long before a piece of fallen hickory bark gave them an idea: Take only what the tree gives. (This principle has deep roots among Indigenous communities of eastern North America, who respectfully foraged for centuries.) For their hickory syrup, the Bushes gather bark that naturally sheds, then roast, brew and cook it down with sugar.