Maple Sugar Weekend

This past weekend started like many others these past few months - with snow. I decided  to postpone my plans to visit sugar houses on Saturday until Sunday, when temperatures were expected to be in the forties. On Sunday the conditions were indeed much better. With the sun shining it was a beautiful day to recognize New Hampshire's 2015 Maple Sugar Weekend.

In spite of the cold some of the producers were still able to collect enough sap on Saturday to boil on Sunday.

Making syrup is a simple, albeit lengthy process. It starts with a tap - and then something to collect it in, either a bucket, or more common these days, plastic tubes strung tree to tree and gravity fed to a large container which can then be transported by truck directly to a sugar house. Many producers will collect from nearby properties in addition to their own.

 

The list of maple syrup producers is growing every year, from backyard hobbyists tapping a few trees, to larger commercial enterprises. By visiting the NH Maple Producers website I selected two sites that were each within a twenty minute drive. My first stop was Brown Hill Maple Company in Bow. A relatively small operation, owned by Bruce Treat. I left with a quart of his grade A syrup. What started out as a small hobby has grown to several hundred taps.

Syrup is processed at Brown Hill Maple Co.

My second stop was CrowValleyFarm in Hopkinton. A much larger operation, their evaporator was about twice the size. Unfortunately, the unseasonably cold temperatures this spring has their production down by almost three quarters from last year. This business is totally dependent upon the right spring temperatures. Too cold and the sap won't run. Too warm and the tree will take the sap to fuel itself. Everone is hoping that conditions will be just right over the next couple of weeks with warm temperatures during the day and the thermometer dipping below freezing at night.

Entrance to Crow Valley Farm store where crafts and  maple syrup areally sold

Wood for the evaporator and tubing to collect the sap

A very impressive reverse osmosis systm at Crow Valley Farm

Outdoor setup at Crow Valley Farm with Christmas tree farm in the background

After my visits I not only came home with something to sweeten our next breakfast, I came away with a feeling of contentment knowing that following the New England Maple Sugaring season, spring buds will follow soon after.

Awaiting Spring

Even though Friday officially marked the beginning of Spring, the sun is higher in the horizon and the days are longer; the temperature, wind and frozen ground still feel very much like winter here in northern New England. In spite of Mother Nature not wanting to let go of winter, I have been making the best of it, by continuing to partake in cold weather activities; and by using these transitional weeks to attend some presentations and workshops.

Cross Country Skiing is one of my favorite winter activities and this March there was still plenty of good snow to enjoy.

In February, I learned about the devastation of the Emerald Ash Borer through a workshop sponsored by the NH Association of Conservation Commissions (see previous post The Emerald Ash Borer has Reached New Hampshire.) And this month, I attended the Merrimack County Conservation District's Annual Meeting to learn about all the great work they have helped accomplish. The meeting was held at Cole Gardens in Concord and included a three-course organically and locally prepared meal.

Stacy Luke, District Manager at Merrimack Count Conservation District begins the annual meeting with participant awards,  highlights of accomplishments and raffle prizes

I was impressed by all the great work that is getting done by the District and its many local partners, such as the US Fish and Wildlife Service, Natural Resources Conservation Service, farmers and local businesses, including Cole Gardens who hosted the location for this event as well as Concord's  weekly Winter Farmers Markets.

The final portion of the meeting was a presentation by author and stone wall builder Kevin Gardner who talked about the history and construction of stone walls in the Granite State and New England.

Kevin Gardner constructs a miniature dry stone wall during his presentation

It made me appreciate all the more the stonewalls that seem to appear out of nowhere in the woods with no houses nearby. Although New Hampshire is now the second most forested state in the country next to Maine, the stone walls are a reminder of the days when settlers came and cleared the land for farming. In two hundred years between the 1600s and the mid-1800s the New Hampshire landscape changed from over ninety-percent forested to only forty-five percent. The farms were eventually abandoned, but their stone walls, although diminished in size, have withstood the test of time, becoming a seemingly natural part of the forested landscape.

The Emerald Ash Borer has Reached New Hampshire

On a brisk afternoon in February, I joined a group of conservation commission members and other interested people at a workshop to learn how to identify and manage the infestation of ash trees by the Emerald Ash Borer (EAB) that is spreading throughout New Hampshire. The EAB, a native of  Asia, where it is only a minor pest, was first discovered in the United States in Michigan in 2002. Two years ago this month, the first case of an infected tree was identified in New Hampshire. Infestations of ash trees spread rapidly, with a female beetle laying 60 to 90 eggs. When the eggs hatch, the larvae burrow underneath the bark, creating serpentine galleries. This impacts the tree's ability to take up nutrients and water, and eventually result in its decline. The adult beetles are very fast flyers and can travel up to a half a mile. It was depressing to hear that, unless regularly treated with an insecticide, a costly endeavor, both financially and environmentally, all of New Hampshire's three varieties of native ash trees will disappear completely in the not too distant future. The workshop was sponsored by the New Hampshire Association of Conservation Commissions, University of NH Cooperative Extension and the NH Department of Agriculture, Markets & Food. 

Participants at the outdoor portion of the EAB workshop look at a tree that has been destroyed by this invasive insect

One of the easily recognizable signs of  an EAB infestation is a condition called "blonding." This is when bits of tree bark are stripped away by woodpeckers in order to access the larvae underneath. Even though the woodpeckers can consumer a tremendous number of larvae, an infected tree will still eventually die.

The tree above is showing early signs of blonding, while the tree below has been completely stripped of it's outer bark.

By shaving off the bark, the distinctive "S" shaped tunnels are visible.

The workshop was sponsored by the New Hampshire Association of Conservation Commissions, University of NH Cooperative Extension, and the NH Department of Agriculture, Markets & Food. The following websites provides identification information as well as recommendations for community planning and actions that can be taken to deal with this invasive pest at the community level.

•  http://www.emeraldashborer.info

•  http://nhbugs.org/ (to report infected trees; a map of infested areas in NH, and links to other resources)

                 

Fish Fridays

Over the past year Dave and I have been making an effort to eat less red meat; and, as Catholics, Fridays during Lent provides another opportunity to go meatless. Yesterday was my first attempt at making fish cakes. The recipe below was adapted from Yankee Magazine and I was surprised at how easy they were to make. The flavor is very subtle, so even if you are not a fan of seafood, I think that you will like this dish.

Fish Cakes

1 pound hake, cod or haddock fillet

1 large potato diced

1 tablespoon tartar sauce (mayo, relish or pickles, scallion, lemon juice - make extra to serve with fish)

1/2 cup mayonnaise

2 chopped scallions

1 teaspoon lemon vest

1 egg beaten

1 cup panko breadcrumbs

seasonings: salt, pepper, paprika, old bay

Oil for frying

Preheat oven to 400 degrees. Spray glass pan with oil and bake fish until done (15-20 minutes). Boil water and cook potato until done; drain and leave in pot over low heat to dry. Mash potato with tartar sauce, lemon zest, scallions, salt, pepper and Old Bay seasoning. Add cooked fish and combine. In a separate bowl mix panko crumbs with paprika and parsley. Form into balls with floured hands; brush with egg, then roll in panko mixture. Flatten slightly and cook in oil over medium heat, about four minutes each side until golden brown. Serve with lemon wedges and tartar sauce. Makes about 10 - 12 cakes.

 

An Extra Hour of Daylight

Above, volunteers assist NOFA members with their bulk orders

Yesterday we welcomed an extra hour of daylight. I, for one, am very happy that the Energy Policy Act of 2005 added an extra month to Daylight Saving Time, making it last for 238 days of the year. Although we lost an hour between 2:00 AM and 3:00 AM, it felt like an extra hour gained. There may still be several feet of snow on the ground, but the later sunset makes me feel that spring is on its way, so I used the day to do some preparations for the garden. First, I picked up my order of  liquid kelp and St. Gabriel Organics Poison Ivy Defoliant through the NOFA-NH's spring bulk order program. I have not tried fertilizing with liquid kelp before, so this year will be an experiment. Also, I am going to try a spray on the poison ivy. It is spreading around our wood pile and into our lawn and has become more than just a nuisance. I will report later on its effectiveness.

In spite of the snow, these cows are enjoying a mild March morning

After picking up these items, I drove around some back roads, admiring some of the farms in the vicinity of Weare and Hopkinton. In addition to the extended daylight, the temperature actually climbed above freezing on Sunday, a sign that I needed to finish ordering my seeds. Ten to fifteen years ago, the options for organic and heirloom seeds was limited. Now, a quick search on the internet will bring up thousands of hits. My go-to source has been Pine Tree Garden Seeds out of New Gloucester, Maine. They have lots of organic and heirloom varieties and sell seeds in smaller packet sizes that suit the backyard gardener.  This year I discovered a family run business out of Minneapolis - Urban Garden Seeds which was created in 2013. They carry non-GMO, open-pollinated, heirloom, organic varieties. An added bonus is that the seeds come in recycled and refillable vials - what a great idea! I can't wait to plant time. Finally, I couldn't resist picking up a few packets of seeds from Agway as the artwork is almost frame-worthy. The selection at their garden center right now is fantastic and shipping is free!

At the end of the day I took the shots below. There's nothing particularly special about them, except that they were taken close to 6:30 PM! Daylight saving time may be implemented to conserve energy, but for me it provides a mental boost after a long winter and an opportunity to enjoy a little bit more of the day outside. I have no complaints.

March 9, 2015 sunset

Cheesy Popovers and White Bean Soup

Popovers : 
2 cups flour
3/4 teaspoon baking powder
1/2 teaspoon salt
3 eggs room temperature
1 3/4 cups milk
4 ounces sharp cheddar cheese
Sift dry ingredients. In a separate bowl add eggs and whip with a mixer fitted with a wire whisk on medium until foamy, about 3 minutes. Warm milk on stove and gradually add to eggs. Slowly add dry ingredients and beat for another 3 minutes. Let batter sit to 20 minutes up to an hour. Preheat oven to 450 degrees and heat greased popover or large muffin pan (for six) for 10 minutes. Fill tins almost to full and sprinkle cheese on top. Place tin on cookie sheet and bake on 450 degrees for 15 minutes, turn oven down to 375 degrees and back for an additional 30 minutes. Serve warm with soup below for a complete meal.

White Bean Soup:
3 cups chicken broth
4 ounces medium shell pasta
1-14 1/2 oz. can diced tomatoes
1-15 oz can white beans
1 cup spinach or kale
1/2 teaspoon crushed red pepper
1 teaspoon dried basil or 2 tablespoons chopped fresh
Bring broth to a boil. Add pasta, canned tomatoes, and red pepper and simmer for 10 minutes. Stir in remaining ingredients and summer for another 10 minutes. Before serving top with Parmesan cheese.  

Shopping Locally

You don't have to wait for a Farmer's Market to shop local. The locavore and slow food movements have created a year round demand for local, organic and sustainable foods. The more I look, the more I realize that the local food movement is alive and strong with cafes and stores offering more local, organic and sustainable products.  During the past two weeks I visited several stores all just a short drive away.

After a little Internet research, I decided to visit two stores. First, was the Chester General Store. I stopped there because I read in a New Hampshire Magazine article that they carry tea from Inis Tea Co., which is a southern New Hampshire internet based tea supplier. I am always on the lookout for fresh loose-leaf teas, and white tea blends, in particular.  Inis sells a "Silver Peony White Tea" which unfortunately was not available at the General Store when I stopped in.  They did have other selections though, in addition to several shelves stocked with locally made products, including wines. If you are are in the area, it's worth a stop.

On the same day, I also traveled to The Farm at Eastman's Corner in Kensington. This year round farm and market has it all - meats, produce, dairy, baked goods and a small cafe which serves warm drinks, soup and sandwiches. 


Like the Chester General Store, The Farm at Eastman's Corner is located at a crossroads so it gets plenty of visibility. Allen and Harriet Lewis opened the farm store in 2012 to serve as a place for people to stop and shop for locally grown and made products, as well as a place for the community to gather and learn about living and eating sustainably.

The Farm is a true farm and includes a barn with goats that will come over to greet you. They also grow their own fresh vegetables year-round in greenhouses on the property.

Refrigerators and freezers carry a wide assortment of meats and pre-made dishes which are ready to be heated at home.

And I was very happy to see that they carried a wide-selection of White Heron tea. In addition to selling their products in numerous stores throughout New England White Heron Tea and Coffee Community also has a store and cafe located at 601 Islington Street in Portsmouth. They have been in existence for almost a decade and definitely know tea and all of their products are organic. I selected the organic White Pomegranate which is a blend of China Pai Mu Tan White Tea, Pomegranate Essence and Safflower Petals; a very fresh and soothing blend.     

One of The Farm's landmarks is this steel contraption horse. I do not know its history, but it's a pretty cool lawn ornament.

The upstairs of the building has been converted into a very relaxing space for enjoying a cup of coffee or sandwich from the cafe. It is also used as a site for hosting presentations, classes and workshops. It was the perfect spot to eat lunch and catch up on some reading.

The following week I stopped at Johnson Golden Harvest at 412 River Road in Hooksett. Their business card logo is "Know Your Farm - Know Your Food". They are conveniently located right off Interstate 93, Exit 11. Don't let it's small size from the outside fool you, the inside is packed full of many items to keep your refrigerator  stocked with fresh and locally produced products.

I picked up a loaf of squash bread and some butternut squash for soup. Their website lists over 40 local suppliers, so if you are unable to make it to the farmer's market or even the grocery store, you might be able to find what you are looking for at the Farm Stand at Johnson Golden Harvest.

Most New England towns have a local market or general store. These historically have catered to local producers and are a good place to find items that may not be sold elsewhere. I stopped at the the Quality Cash Market in East Concord the other day and picked up some bacon from Fox Country Smoke House in Canterbury. They carry a variety of New Hampshire made products, including ice cream from the Walpole Creamery and a recently added wine collection from Gilmanton Winery.

Quality Cash Market, East Concord, NH

Walpole Creamery Ice Cream (above) and Fox Country Bacon and Gilmanton Winery Wines (below)

Finally, you can't get any more local than their selection of fresh breads and pastries baked on-site.