Reflections

As I was standing near the cookstove, tending the maple sap today, I noticed my ally Maple’s reflection in the pan of sap…


When we open our senses to a new ally, we begin to see so many new ways.
We had a large maple branch fall and this is what we found inside of it..


Our maple tree is not only providing us with sap for syrup, but fuel for the fire, home for our feathered bird friends and furred squirrel friends… and much for me to reflect upon as well…


And my special daily buddy, grandson Dylan turned 5 yesterday. I volunteer in his preschool class once a month. Friday we celebrated his birthday. Proud Grandma when we were coming in from playing on the playground and he stopped the whole line of wee ones to bend over and pick something up.. then proudly announced as he held it up high..”The first chickweed of the year! “

Herbal and Honey Hugs to all who visit Comfrey Cottages xx

I am linking this up to a favorite blog of mine, The Quiet Country House by Aisling and her Sunday Stroll!

The Inadvertent Ally

I started maple syrup making this year, just because I have always wanted to. I knew real maple syrup was healthy for you.. but I didn’t know just how health it was…Wake Up World website recently published an article entitled, “Enjoy the Surprisingly Sweet Health Benefits of Maple Syrup”.  Amongst the benefits listed are:
“… maple syrup is nutrient rich in thiamine, manganese, and zinc. Adequate thiamine (B1) is essential for proper cardiac function, prevention of cataracts, and Alzheimer’s disease. Thiamine also reduces the effects of aging and encourages proper digestion. Manganese is linked to energy production, proper thyroid function, sex hormones, balancing blood sugar levels, and the absorption of calcium. Manganese is also a strong antioxidant, protecting against free radicals in the body. One ounce of pure maple syrup provides 46 percent of the daily value of this essential mineral. Zinc helps protect the heart, controls diabetes, aids in wound healing, and helps to alleviate the symptoms of chronic fatigue syndrome. Both manganese and zinc are powerful immune response boosters.”
How exciting about the indications for helping with cancer and preventing diabetes.
“As seen in the Journal of Medicinal Food, maple syrup has been shown to prevent diabetes and is a potent ally in slowing cancerous cell growth. Maple syrup has high levels of phytohormone and abscisic acid. These compounds encourage the release of insulin and improve the insulin sensitivity of fat cells which helps to combat metabolic disorders such as diabetes. A study at the University du Quebec a Chicoutimi revealed that maple syrup may be more effective against brain, prostate, and lung cancer than broccoli, blueberries, carrots, and tomatoes. Laboratory research shows that, due to its concentrated form, maple syrup is more potent than maple sap with pure dark syrup noted as best. “
In an article from Science Daily, I read this..
“"We know that anti-oxidants are present in the leaves, bark and twigs of the maple tree, so looking at the sap make sense."”
Which really spoke to me and a light bulb went off.. whether  I intended it or not.. I have a new ally this year! Maple Tree! I have used maple syrup for herbal extractions before, and of course, cooked with and enjoyed on pancakes, but I have plans for really expanding my use of it this year and will enjoy sharing recipes and other things with you.

Now, in regards to this first year of sugarin’, I have learned a few things, the hard way of course!

First, do use a piece of felted wool to strain your hot syrup. I tried just straining with a jelly bag and ended up with what is called sugar sand in the bottom of my jars. The only felted wool I could located locally was for craft projects, so I just choose the one with the lightest color and washed it out repeatedly with water, (no soap), to make sure no dye would bleed out of it.
Just wash the felt out with hot water and line dry between strain sessions. I have a little clothesline type of deal above my sink at all times. Handy for many things, including drying the pages of my glued stillroom book :^)
The accumulation at the bottom of this jar is sugar sand.


I also learned it is beneficial to have an alternate heating source to keep things going quickly, or in case you can’t be outside, due to the weather. This handy cast iron propane cooker was moved in the garage this past rainy weekend. I have sometimes used it in conjunction with the wood stove when I had a lot of sap to get cooked quickly.




I learned if you don’t have a dedicated building for maple syrup making, you still need to provide wind blocks to keep the heat up in your wood burner and to keep the flame going on the propane cooker. Thus the sheet of plywood in the photo on the other side of the wood stove.

I also learned it is  RULE never to try to cook the sap in the house, except maybe right at the end before bottling. Yup, got cocky one pretty day when some windows were opened and thought to hurry things along with an extra pot on the stove. Even with stove overhead fan sucking the moisture and windows open for it to escape, I had a dripping bathroom ceiling AND the most disgusting occurrence in the living room… my daughter came in the house, steam billowing out the door as she entered, and she pointed at the walls right above my baseboard and asked, “Is that mold?!?” Yikes! Luckily not, but, my walls are textured plaster in that room and thus, are hard to keep perfectly clean.. well they are clean now… the moisture washed the dust from the crevices of the texturing and it must have all gathered at the bottom on the wall… emergency cleaning session ensued…
See not everything is always perfect here at Comfrey Cottages!  I want to share the good, the bad and the ugly and not prop myself up as some Domestic Diva, thus my share about that little faux pax…;^) So never, ever get cocky and try to cook the sap inside.. you are warned graphically… although I will save you from a picture of that mess…

I almost forgot this one and had to come edit the post... if you are going to store your sap, until you have enough sap gathered or the time to cook, either keep it in the refrigerator, (if you have space), or keep it outside in a cold spot, like the shade, or a snow bank. It will go bad at room temperature in the house within a few days.. I had 3 five gallon buckets in my kitchen, thinking I was going to be able to cook it, and one thing after another happened and I didn't have time to. Within 4 days, at room temperature in the kitchen, it developed a bit of a yeasty smell. I went ahead and cooked some down, but the taste was off... Keep your sap cool by all means. I had to pour that soured sap onto the tree roots, feeding it back to them.
 I have enjoyed watching our squirrels going out to the very ends of the maple trees to eat the new leaf buds forming, and to nibble the delicate new branches. See the teeth mark in this photo?

New little buds are on all the branches. I will affix one of these in my stillroom book for my section on my newest ally, Maple.

Remember the bit above about antioxidants being present in the twigs and buds? I am guessing that not only are these are tasty morsels for the squirrels, but also like a spring tonic for them after their long winter! I chewed up one of the buds myself. It didn’t taste bad at all.. :^)
Herbal and Honey Hugs to all who visit Comfrey Cottages xx

First Jar of Maple Syrup

When I started pulling 6 gallons off the trees within a couple of hours, I thought the first round of cooking, to evaporate the sap down to maple syrup, better get started.
It was nice enough out I was afraid the bees would be attracted to the milk jugs full of sap on the trees and the evaporating pan, so I put out a diversionary honey frame from last years honey super I pulled. This one wasn’t completely filled and capped yet, so perfect! Lots of cells filled with nectar for them.


I noticed the elderberry leaves were in bud

Got a good hot fire started in the stove and poured sap into the evaporator and then spent the next few hours feeding the flame and watching the steam come out of the pan. The pot in the back is used to pre-warm the sap that is waiting to be added to the evaporation pan as it’s level lowers.

I had to check with my candy thermometer what temperature water was boiling at. It doesn’t always boil at 212 degrees. When I found that temperature I was suppose to add 7.1 degrees to that figure, to find the temperature the evaporated sap would be at the correct stage to have turned to syrup.

That is a strainer covered in cheesecloth on the left and my dipper to transfer from pre-warming pot to evaporation pan.
I had to keep adding lots of wood to the fire to keep it roaring hot. Unlike a home heating wood stove, where you can get your fire going good, close the door and just periodically add wood, the fire needed for this had to be roaring hot constantly, with the door opened a little for the extra air needed to sustain such a fire.
I started out with about 10 gallons of sap and cooked it outside for 5 hours. Today, I brought it inside for the finishing off, the actually syrup making. I am using the two pot method again, with one pot extra hot for the syrup making and the back pot to transfer from. I have my stove vent on too, so all that sticky evaporated moisture doesn’t get on everything!

 I was nervous about knowing exactly when it was evaporated enough to be called syrup. In my book it said that the bubbles change, coming together and rise up. Then, if you dip a metal spatula in it and the liquid comes off in a sheet, not drips like it would if you dipped it in water, then it is time to bottle it. I kept checking with the spatula, and suddenly.. it was perfect! I boiled it a minute or two more and then strained it to remove any impurities such as tiny pieces of bark or wood ash that floated in from the stove pipe on the wood stove.

And for all that time and effort I got this…


One totally delicious, wild foraged, and homemade jar of pure maple syrup! lol! I knew this first batch wouldn’t make much, but I was so excited to get started I went for it anyway! I have about 30 gallons waiting to be processed this weekend and.. the season lasts about 6 weeks so I anticipate more to come!
Sending out a special Valentine shout out to my ever patient, ever helpful Honey Hubby! He always supports and helps out with my new adventures like a real trooper!
Herbal and Honey Hugs to all who visit Comfrey Cottages xx

From Jugs to Buckets! And some Antiquing

Well the maple sap flow has started! I am graduating from storing it in milk jugs


To five gallon buckets!

My four year old grandson, Dylan, was thrilled to help dump the container jugs off the trees today. He wanted to make sure we weren’t hurting the trees, and when I reassured him, he got so excited! He said it was the best day ever!
Hubby and I took a little trip antiquing Sunday. Good thing we did, because average time for the sap to flow is 6 weeks.. looks like I will be pretty tied up for awhile. It depends on the sugar content of the sap, but on average, from what I have read, about 50 gallons of sap is needed to make 1 gallon of syrup! I have 20 gallons in 2 days. It is flowing faster and faster today. Dylan and I emptied all the tree containers about 2:00 and when I got home at 5:00, I had to dump them again. I think I will get the fire started tomorrow and start the first round of evaporation.
I will show you a couple of my “lust” items I saw at the antique stores… This gorgeous yellow table and chairs. I adore the happy feeling of yellow

This fabulous old paper machete  bee

This great old picture of a bear robbing a honey tree with her cubs anxiously waiting


And this over the top patio table and chairs! Which I would so repaint in some great colors!

More about antiquing later! I have to rush to check my jugs!
Herbal and Honey Hugs to all who visit Comfrey Cottages xx

All Ready to Make Maple Syrup!

The sap isn’t flowing hard yet. Our season for tapping has just started. The nights need to be around freezing and the days need to warm up, to get a good flow. Our nights have been near freezing, but we are in a rainy, cool day spell.. but we have some warmer days in the forecast! We are all set up with taps and jugs on 4 hard/ sugar maples and 4 soft maples. We have 15 taps total, so when the flow does start. We should be busy! You can see one nights worth in the bottom of the above jug. I am just keeping what we get in frig for now, till we have enough to start boiling down for syrup.

Gerald got the cooking stove all finished! He did a super job! If need be, the top can accommodate two pans, turned sideways. I am always amazed at his fabrication skills. Again, using a lot of recycled metal pieces to make the top part, where the pan (s) will sit.

 

He designed all the parts to push the heat right up to the cooling area on top. Then lined the inside with bricks that will not only hold heat, but also keep the firewood from direct contact with the barrel.

We did a trial run to burn out any oil residue out of the drum, and to make sure the dampers work well. We also put some water in the pan to check that the heat was sufficient to instigate evaporation.

Worked wonderfully! Look at that water steam! Just perfect, the heat is directed right where it needs to go!

Today was our anniversary, and my husband said when this was finished tonight, that he hadn’t even had time to go get a card. I told him, who needs a card when they have their very own homemade wood stove, handcrafted by their hubby! Right ladies?!

The only thing we have to do is get more firewood stacked. We have a start. My beautiful niece Stephanie has a lot of wood for us we still have to go fetch.

In other news, we had a little Imbolc gift exchange amongst we members of the Springfield Sanctuary Apprenticeship group. Isn’t this the most beautiful Snowdrop mandala I received from my exchange partner Jo-Ann!?

Herbal and Honey Hugs to all who visit Comfrey Cottages xxx