Sugaring

Monday, March 19, 2012

Morning is slow to start here on the mountain today. I took Karl the Wonder Dog out earlier and the 2 mph wind blew lightly in my face and the 47° temperature was obvious. Karl abbreviated his walk and tail-between-legs headed to the house because the coyote convention in the adjacent field was overwhelming to him. It was well attended enough that I had no desire to go there either. We both retreated to the house and here I am awaiting sunrise.

Yesterday was a different story for me and I was out of here early to cut some trees for some friends at the Marshfield Inn and Motel. Then I headed to the Stranahan Memorial Town Forest to check out the sugaring operation there. Last year maple syrup producers in Vermont set a new record of well over one million gallons of syrup produced. This year is a different story and many producers are just catching up to last year's daily totals, some are exceeding them, but many are down significantly. The mild weather, lack of snow pack to keep the tree roots cool, and the unusually warm temperatures, especially at night, have slimmed production. Nightly temps must fall to freezing and mornings like this one do not encourage a good sap flow.

The Stranahan Forest is adjacent to Hollister Hill Farm which is a great place that juggles farming and a bed and breakfast. As I slowed to avoid some road ruts I noticed four cars in the parking lot with three out of state license plates suggesting visitors. The farm is managed by the Light family and maple sugaring is part of what they do very well.

Sugaring has modernized itself in an attempt to cut labor costs and that means that using galvanized buckets to catch sap and then hand collecting the sap into a tank has been replaced in part by many sugarers. That is not to say that as you travel Vermont you cannot find many sap buckets hanging from trees along the road and in the forests. The new pipeline networks lead the sap through plastic tubing back to the sugar house or into storage tanks. The issue is labor versus price and many do not have the money to make the conversion even though it makes sense. Each tap that involves pipeline averages an installed price of $10 so that's quit a financial commitment for smaller producers. In the days when I was a kid, most every farmer sugared and I remember the old farm ladies next door telling me that the purpose of sugaring was to pay the farm taxes. I suspect that was common back then but now you have to produce a lot of syrup to pay property taxes in Vermont.

So the choice of sap collection is by buckets or pipeline and now there are even more technological recommendations, many coming from the University of Vermont Proctor Maple Research Center, and some coming from sugarers themselves. Research has led to using a vacuum system on the pipelines to actually suck the sap out of the trees. Maybe it would be better to say the vacuum "gently teases the sap out" so you aren't left with the vision of an empty hulk of a maple tree at the end of the season. Fact is that pressure does not appear to harm the trees at all and it does increase sap volume collected.

Another advance is the use of reverse osmosis to separate water from the main sugar product. This means that the evaporation process that is used to reduce sap to syrup takes less energy and works faster. A sugarer gave me an example yesterday from the night before when he had all his tanks full of sap but through reverse osmosis he boiled everything down to 110 gallons of syrup in about 2 hours versus 15 hours if he had used an oil fired evaporator. If he had boiled down that same sap with a wood fired evaporator it would probably have taken even longer. Neither of these technologies is cheap and in the world of big time syrup production you have to think of payback over ten years.


The taps that are used have gone from the metal spouts from my day to plastic spouts. The latest generation of spouts encourages longer sap flow, less bacterial build up (hence less tissue cell closure and end of flow) and almost no clogging with a new design that was just released last year. What some folks forget when pouring syrup on their pancakes is that these systems must be kept clean and the osmosis rigs have to be cleaned every day and the entire systems have to be made spanky clean at the end of the season. Miles of pipeline means running water and cleanser through the entire systems and trust me folks, this is a bigger job than washing your dishes in the sink or home dishwasher--lots bigger!

I had a nice time catching up on sugaring and want to remind you there's a little time left to get to a sugar house yourself and see how this is done. It takes 35-40 gallons of sap to make a gallon of syrup and there's a lot involved to get to the end product. Like anything agricultural, there is a lot of behind the scenes work that users don't often see. Kinda like growing flowers which reminds me, I have my own chores to get to today. Need to scoot!

Writing from the mountain above Peacham Pond where the birds are reminding me the sun is up but the bird feeders are empty. Have a nice day!

George Africa
The Vermont Gardener
Vermont Flower Farm
On Facebook as Vermont Flower Farm and Gardens and also as George Africa
On Twitter as vtflowerfarm
And remember, we're always here to help you grow your green thumb!

Vermont's Maple Products

Monday, January 9, 2012

6° here on the mountain this morning and the light breeze was just enough to make me grab my coat collar and pull it tighter as I walked quickly outside with Karl the Wonder Dog. His feet ran fast this morning and although he stopped for seconds to catch a sniff and check out a coyote track, he wanted the warmth of the wood stove more than he wanted the outdoors. In an hour or so his courage will build again and there will be a scratch-scratch-scratch by the door but for now there's comfort in the rug by the stove.

I spent part of the weekend returning some of the front room to normalcy after friend Michelle put two coats of fresh new paint on. Putting the cover plates back on the electric outlets is no great feat except I decided it's not the job to do at the end of the day when older eyes have trouble finding the notch in the plate screw and getting back up from the floor is a long, groaning affair. The room looks great and in a couple days, Michelle will be in the middle of the living room doing the same prep work, taping, painting. She's excellent!

Seed catalogs continue to arrive even though I haven't requested any new ones. I am trying to get paperless on as many things as possible but it seems that each day when Gail returns from the mailbox, there is another new catalog. The latest is a seed and potato company from the state of Washington. It carries all the fingerling potatoes we love so much but frankly the shipping coast to coast is a bit much.

We recently reported about the open house Friday at the Vermont Food Venture Center in Hardwick. One of the companies displaying their specialty foods was The Mapled Nut from Morrisville. Back in the late 90's I had an opportunity to sit in the home of the originators of this food product line and learn about what they had going on. Looking back at the evolution of a food product is a rewarding experience and I knew back then that the nuts were a winner. As Gail and I looked at the new offerings at the opening I was so happy to see where a couple of very hard workers took a start up before they sold it many years later. These nuts are more

than special and things like the new Nuts About Coffee line which takes Almonds or Pecans and coats them with 100% maple syrup and coffee or coffee and spices are ever so-o-o good.

Gail and I try to promote other Vermont businesses as we ask people to consider our own Vermont Flower Farm. Vermont is a perfect state for small business and The Mapled Nut deserves your look-see.


Writing from the mountain above Peacham Pond where buying a small bag of so called wild bird mix was a good idea. I put out some of the mix late yesterday and evening grosbeaks are telegraphing the new food story. Twenty something on the ground or on the feeder right now!!

George Africa
The Vermont Gardener
Vermont Flower Farm
On Facebook as Vermont Flower Farm and Gardens and also as George Africa
On Twitter as vtflowerfarm
Helping you grow your green thumb!

Foggy, Misty Morn

57° and foggy, misty, damp and quiet this morning. I am reminded of Carl Sandburg's Fog

The Fog comes
on little cat feet.

It sits looking
over harbor and city
on silent haunches
and then it moves on.

Our fog is lifting ever so slowly but off to the west, the clearing sky offers hope of a sunny day. That's good as I have already accomplished lots but have a long list for today.

I was at the nursery at 5 to drive the tractor home for chores that need to be done here. I would love a trailer so I could avoid the drive. Back in winter I felt that this would be the season for purchasing a trailer. Now that's but a dream as customers are few and far between and just paying the pre-season bills has become a chore. I really do not care what the economists say, Vermont is a mess and the country is even worse. Things were bad enough before all the natural disasters and there's little doubt that many more businesses will fail. I don't think we'll be one of those but some days recently it has taken a lot to open the gate not knowing if anyone will drive in. Just the same, you still see a smile from Gail and me when you stop by. We're like that. We don't give up.

Last night Gail left the nursery at almost 5:30 while I was hosing down the tractor and getting the mower deck set up for today's journey. Essentially we were closed but half the gate was still open. I heard a car stop at the gate and I waved "Come on in" not knowing who it was. We are often known as "givers of good directions" and weekends during the summer finds us helping out someone most every day.

This was a farm lady and some members of her family heading back St Johnsury way after a one day escape from the farm. Farmers don't get many days like this and when they do, they pack in as much as they can. After only a brief conversation I knew I liked her. She inquired how we got through the flood and we shared bad stories while describing our need to persist. She farms a 100 cow diary and I farm flowers but the work is still 24/7 and the rewards are impacted by weather and the economy. Flowers are seasonal for us and a great deal easier than dairy, goats, sheep or even beef farming.

Like many farms, this family relies on maple syrup production as part of its bottom line. The lady said that the crop was very good this year (State set a record of over 1 million gallons produced) but sales have been down. I hadn't given it much thought but when times are tough, even something like a gallon of syrup for home cooking, baked beans and pancakes, takes a back burner to fuel for the tractors and Gramma's medicine. The farmer described how the first cutting of hay, baled in those big white wrappers, went bobbing down the river during the flood. The remaining hay and corn fields were covered in silt and gravel and subsequent hay harvests meant wearing protective gear because of flying stones and dust. I commented that the governor's big deal about making Vermont McDonald's sell their breakfast pancakes with Vermont maple syrup still left most all sugar makers with a bad taste for the media hype that politicians love. I didn't expect an answer to my opinion but I got a smile that said it all. As the family drove away, I dropped my wave and wondered if Vermont politicians really know what it takes to run a business in today's world.

I finished with the tractor and began walking the final tour I take every night before I leave. Have to make sure no tools are left around, hoses are shut off, pump closed down, walkways clear, garden carts cleaned and ready for the next day. A new Siberian Iris on the front table had just opened and I tested my memory on the name. I kept wanting to say Lavender Mist but then remembered that Lavender Mist is the name for a Thalictrum I like. The iris was Pink Haze. I stared at its beauty but kept asking myself about the name. It really isn't pink at all. What do you think?

Gotta scoot!


Writing from the mountain above Peacham Pond where Gail is telling me she's ready to leave. I have no choice but to get going as my truck is already at the nursery. As you're out and about today, stop by and say hello. Along the way you might notice that blackberries are in full bloom and suggest a good crop. Thimbleberries are just starting to bloom and although they aren't on my list to pick and eat, they have a nice color that some day I will paint. If you don't know them yet, check them out.

George Africa
The Vermont Gardener
Vermont Flower Farm
On Facebook as Vermont Flower Farm and Gardens and also as George Africa
On Twitter as vtflowerfarm

Oft Forgotten Astilbes

Thursday, March 11, 2010

Another fine spring day in Vermont with temperatures starting at 18 degrees this morning and rising into the high 40's here, almost to 50 in other parts of Vermont. The temperature spread made for free flowing maple sap and some fine maple syrup for the hundreds of producers in Vermont.

Friend Harold Cross from Morrisville just called tonight to confirm our syrup order for 10 gallons. Although Harold always taps and boils for himself, he also buys some more and last year Gail managed to turn our friendship into Harold the syrup delivery person. Harold would have helped us out anyway because that's the kind of person he is. He's one of those Vermonters I know would come at any time, for any reason if we needed a hand. Deliverying good maple syrup isn't a crisis but it sure is helpful. Thanks, Harold!

Along with smoke and steam rising from sugar houses, this time of year sees gardeners getting out into their gardens to clean up last year's leftovers. I have noticed lots of comment on various blogs, Facebook, and Twitter about people cleaning up their astilbes. The picture up top is intended to serve as my annual cautionary reminder that cleaning up astilbes can be hazardous to your health. Do beware!

As astilbe stems desicate in the fall they become very brittle. As they break it's an uneven event that produces needlelike pieces that can penetrate a finger or palm in nano seconds. Wear gloves and go slowly, grabbing leftovers from the side and cutting what will reasonably fit in your clippers, avoiding extra fingers of course.

Although many folks plant an astilbe here or there, Gail is into masses when she can find the space or the plant material. Here's a picture of some masses that are along a forest line just in back of a small daylily nursery at our house. At bloom time this is quite a site.

Years back I planted 35 different astilbes (just below) in a garden for Gail. They have naturalized since then and provide a stunning backdrop to a line of hostas and are a nice under planting to a couple small trees. There are thousands of seedlings under a Discovery Elm that need a little attention--perhaps this summer-- to really determine if there's anything of merit there to dig out and reproduce.



When our gardens and sales area were here at our house, we lined the potted astilbes under the sugar maples by the road and used Parker-Davis Step Stake markers to delineate names, descriptions and prices. The astilbes were at their best from late June into mid August and slowed the traffic as people enjoyed the colors.


I have to admit that despite some very nice comments on my photograhy, I am not a photographer, I am a person with a pocket full of rechargeable batteries and buttons on my digitals cameras that I push-push-push. I have always had trouble photographing astilbes as they move in the wind and have millions of focal points. A few years ago I just moved to closeups and that's where I'll stay. The advantage for someone unfamiliar with these plants is the opportunity to see the way hundreds of little blooms make up the flower scape. Here is Astilbe 'Bressingham Beauty' just below. I've named a few more too for you to see. Take a quick peak.

Bressingham Beauty

Elizabeth

Elizabeth Bloom

Erica

Flamingo

Hyacinth

Montgomery

Visions

Here at Vermont Flower Farm I have to admit our supply of astilbes changes annually, both in number of varieties and quantity available for sale. Obviously some are more popular than others but it's not always easy maintaining a good supply or adding some of the older ones in quantity. When I finish the hosta and shade garden I intend to line out some of every astilbe we have so we can do a better job providing a flower that is very dependable in this climate, beautiful in the garden or as a cut flower, and deer proof about anyplace.


Writing from the mountain above Peacham Pond where it's quiet except for Gail's occasional laughter as she finishes up Ben Hewitt's new book, The Town That Food Saved.

George Africa
The Vermont Gardener

Vermont Flower Farm: Always accepting orders by web or phone
On Facebook: http://companies.to/vermontflowerfarm
On Twitter: http://twitter.com/vtflowerfarm

Gardens of Change

Wednesday, March 10, 2010

24 degrees here on the mountain as things wind down for the night. Karl the Wonder Dog snores loudly in front of the wood stove, little birdy toy 2 inches from his nose. Apparently the toy rolled away from his grasp just as he went to sleep.

It takes just seconds for dogs to go to sleep or to go back to sleep. That ability irritates my jealously, especially at 3 AM when an animal passes the house. I have one good ear and its apparently on the pillow and useless while Karl's good ears bring him to protective alert and he barks. He works a drill reminiscent of an Army routine and when it's over he retreats to sleep in seconds. I toss and roll and watch the clock, hoping to get back to sleep in time to wake up for work. Right now Karl is in deep sleep and that's good.

The only picture on this post is one of a garden on Peacham Pond Road three years ago. It is a great garden, now fallen into serious weed-i-ness, the height of garden disarray. Just the same it has strong bones and with a few days work it can come alive so that it's both beautiful and walkable again. There's a chance this might happen this summer. It would make Gail happy and I know it would really make Fr. Joe, our summer time neighbor happy too.

Just as gardens change, our priorities change and recently I have been neglectful of many email questions and telephone calls. Forgiveness please. Spring gardening is only a thought here but in many places people have been planting for a while and they have questions. I have realigned my priorities long enough to set up a Facebook account for myself

http://facebook.com/george.africa

and that has taken me some time. I also set up a Facebook fan page for Vermont Flower Farm and Gardens and that is available at

http://companies.to/vermontflowerfarm

As I continue to learn the challenges of social networking, I have added Twitter to my list and I am there almost daily at http://twitter.com/vtflowerfarm It's been a while but I try to write on the consortium of world wide garden blogs, Blotanical (from Australia) whose membership bestowed this blog, The Vermont Gardener, with Best Vermont Garden Blog last year. Finally I have updated much of our website Vermont Flower Farm, the final part of my recent work, and the target of all the social media work.

So as I have continued to get my feet wet with social networking, I have brought out impatience in some. A few gardeners have signed off and I can respect that too. I'm bringing this all together in time for the emergence of Spring here in Vermont and I know you will enjoy any or all of the opportunities to review what is happening at Vermont Flower Farm.

Thanks for sticking with us during our move to the valley and please come back here once in a while to see what's up. In short order, I should have all of these opportunities networked to each other to make it easier for you.


Writing from the mountain above Peacham Pond where the night is quiet and the maples have frozen in anticipation of tomorrow's warm temperatures and another great run. Maple syrup is a good thing!

George Africa
The Vermont Gardener

A Time For Learning

Saturday, February 17, 2007

18 degrees here on the mountain. The wind is blowing in big gusts and the light snow seems to be flowing parallel to the earth instead of falling from the skies. There's a gray-white cloud above Peacham Pond and as I look down that way I can see the sun's rays slowing rising, orange and obvious. I just came in with Karl the wonder dog and he was not impressed with the thermometer reading which was apparently inaccurate in dog degrees. I'm inclined to agree that the wind is not kind some days as it affects temperature.

The platform feeder is absent of birds right now which seemed strange until I noticed that the wood smoke from the stove is being pushed down from the chimney and almost surrounds the feeder at times in a blue haze. There's lots of controversy about fuels and pollutants and in Vermont this is approaching the issue of outdoor furnaces. These are multi-fuel burning furnaces which are located away from buildings and stoked with large logs once every one to four days depending on their size. They hitch into your domestic heating system and have circulators to move the water through the furnace and back into your home, garage, barn, greenhouse or other outbuildings. Each one has a metal chimney and that's where the rub apparently comes. They reduce volumes of fuel and emit clouds of smoke. In the realm of fuel choices, the jury is still out but I think there is merit to be considered.

A neighbor high on the hill installed one last year and I thought nothing of it until I started smelling burnt household trash. This sends me into craziness because of the multitude of serious pollutants involved but there is no enforcement on this. I could be wrong and the problem could have issued forth from one of the other three houses up that way but the point of pollution remains. When you have an interest in the environment and an ongoing commitment to find out where autism comes from, these little mysteries are as critical and the larger ones media-blasted to us every day.


I've added a feature to both this blog and Vermont Gardens that I think will be interesting to some readers. I've added a little Yahoo Flickr badge on the right side of the page just below my profile. The badge has pictures I've taken over the years here at Vermont Flower Farm. Many of the pictures appear on our Vermont Flower Farm website as Virtual Tours but some are pictures not publicized before. On a rotating basis a picture enlarges but you can click any place on the Flickr badge to get to the site that houses the picture inventory. It's an easy learning curve to negotiate and I think you will enjoy it. Comments are always welcome.

The time seemed right to add more pictures to The Vermont Gardener because late winter and early spring is when gardeners tire of white ground and the sounds of snow plows and fuel trucks. This is a time for learning when trips to the library or bookstore find us returning with stacks of new ideas and ways to spend a couple bucks. There is a perpetual question involved with this annual quest for learning which has lots of answers, none of which are right or wrong.


"Why do people garden?" is a common question and a good one for introspection. Perhaps some time soon I'll offer some personal thoughts but in the meantime blogs, magazines, newspapers and educational radio and television shows offer opinions to match against your thoughts. On a wintery day with blowing snow, look out the window for a minute, let your eyes and mind cruise your garden spaces, and ask yourself "Why do I garden?" If you reach a conclusion, add a comment for us. I'm sure others will welcome your thoughts and your bravery!!


From the mountain above Peacham Pond where blue jays and grosbeaks have landed at the feeder and the smell of Gail's apple pancakes and maple syrup has me winding up this "good morning" wish.

George Africa
http://vermontflowerfarm.com
http://vermontgardens.blogspot.com