Posts

Late Spring Update from the Homestead, Part II

By mid-April, spring was in full swing, and I began to think again of working in the woods.  The cleared area around the house, in the shape of an egg in profile, with the fat end uphill and to the south and the small end to the north reaching to the lake, the yard if you will, totals between 2.5 and 3 acres.  Surrounded by old-growth trees, American Beech, Sugar Maple, and Tuliptree dominate, as well as some more recent introductions, 20 to 25 crab apples, and several willows closer to water’s edge.  It seems the forest would overtake the yard in just a few short years were the property to be abandoned.  Occasionally, it adds up over time, trees would fall, or branches would break off and fall into the yard, for a variety of reasons.  Since none of the woods was being put to directly productive use, the idea seemed to be to make the “problem” go away; the result of clean-up of the dead fall being large piles, 3 to 4 feet high, of brush and larger branches and main stems having been dragged just into the forest, and surrounding the clearing more or less completely, anywhere from at the yard’s edge to 20 feet into the forest.  I have made it a mission to deal with the piles more effectively.  Specifically, anything that is dry and 1 to 3 inches in diameter is used as stick fuel, green and 3 inches and less in diameter is chipped for use as mulch or on pathways, 3 to 4 inches in diameter and larger is bucked and split for firewood.  Odd-shaped pieces in the larger diameters are set aside for use in the fire pit, wood too rotted for use as fuel is set aside for use in Hügelkultur.  Virtually all of the wood can be reused in one form or another; waste not, want not.

Read more

Very Early Spring 2014 – Sugaring! Part II of Tapping the Sugar Maples!

Geri and Nancy being sappy!

After two weeks of collecting more sap than we had anticipated, approximately 100 gallons from thirteen trees (7.7 gallons/tap), we desperately needed to process at least some of the sap to make room for more. The “rule of thumb” is 10 gallons of sap per tap, per season, if the tree is in a forest, so just two weeks into a four to six-week season we are well ahead of pace.  We managed to process approximately 21 gallons on a Saturday, and 27 gallons that Sunday and into Monday.  The weather has been below freezing since we started evaporating, so we have gained some ground on the trees ability to produce.  Our current capacity to store sap stands at 100 gallons more or less, and about half of that depends on having snow on the ground sufficient to maintain containerized sap at low enough temperatures to prevent fermentation and souring of the sap. Read more

Very Early Spring 2014 – Tapping the Sugar Maples!

Yes indeed, spring has sprung!  And not only because we set our clocks ahead, but more importantly because sap is flowing from our maple trees which is a more certain sign of spring!  We are very excited, especially since maple syrup will be one of the very first “products” of the homestead.  I am convinced that it will be well worth the work involved in its production.

Maple tree sap flows when daytime temperatures exceed freezing, 32 deg F, and nighttime temperatures dip below the freezing mark.  The temperatures above freezing create a “positive pressure” within the tree, forcing sap out of the tap, while temperatures below freezing create a “negative pressure” within the tree, causing more sap to be pulled up from the roots and into the sap wood. [1]  The optimum variation is said to be a high of 40 deg F and a low of 20 deg F; we tapped Sunday morning at about 9 a.m., after an overnight low of 17 deg F and leading to a daytime high of 42 deg F, and sap was flowing by noon the same day!

Sugar maple leaves and fruits (samara, also known as
“helicopters” when we were kids) 

Read more