Probably not, right? But if you heat with wood, you already shell out hard-earned money each year to boil water for no practical reason. » Continue Reading.
Posts Tagged ‘Forest Products’
Like many New Englanders, I have fond childhood memories of dropping maple “helicopters” from a height and watching them twist and twirl down to the ground. My children do the same now. They gather fistfuls of maple samaras, toss them over the railing of the upstairs porch, and watch them flutter earthward. » Continue Reading.
Scratch and then sniff a black or yellow birch twig, and the pleasant aroma will likely put a smile on your face. What you are smelling is oil of wintergreen (methyl salicylate). This chemical compound is present in the inner bark in both species, although typically to a greater degree in black birch. In the trees, as well as several edible berries that grow in our region, the compound serves as a defense against herbivorous insects. Most people, however, enjoy the taste.
You can make a very nice wintergreen-flavored tea from peeled black or yellow birch twigs. I advise against trying to brew this the traditional way, though (i.e., steeping twigs in boiling water). The reason is that oil of wintergreen is volatile and easily driven off by heat, so if you attempt to make tea with hot water, your kitchen will smell great but there will likely be little if any flavor in your tea cup. » Continue Reading.
One sure sign of spring is the bustling work of our maple producers: repairing lines, checking the taps, tuning up equipment, and, at last, boiling sap. Every year we look forward to this local food treasure: maple syrup and all of its products such as maple sugar, and maple cream.
New York is the world’s third largest producer of maple syrup and the maple industry in Northern New York is expanding. » Continue Reading.
Financial and technical assistance that has helped homeowners and businesses in New Hampshire, Maine and Vermont switch to high-efficiency wood pellet heating is now available to Adirondack homeowners and businesses through the Adirondack Model Neighborhood Wood Heat Initiative. » Continue Reading.
In spite of deep snow and frigid temps through early 2015, most maple producers in northern New York have been ready for sugaring season since early February, but they had to wait for the right weather to trigger sap flow.
Until this past week, sap runs in the region had for the most part been sporadic and brief, and producers at higher elevations where it is a bit colder have seen very little action until now. » Continue Reading.
My family looks forward to this time of year, not only because of the change in season, but because that change brings maple time. Though we have just a few maple trees to tap, larger producers are already starting to make my family’s favorite sugary treat, maple syrup.
What started in the mid 1990s as a simple open house dubbed Maple Sunday has now grown across New York State into two Maple Weekends. The next two weekends, March 21-22 and March 28-29, the New York State Maple Producers Association are opening their properties and sugarhouses for tours, pancake breakfasts, activities and tastings. » Continue Reading.
The Warren County Soil & Water Conservation District is continuing its series of free agricultural “Farm Talks” presentations. The Farm Talks are open to all interested in learning about the variety of small farming and homesteading techniques. The next talk will include two presentations.
The first will be “Year-Round High Tunnel Production” with Sandy and Paul Arnold of Pleasant Valley Farm in Argyle. The second presentation of the night will be Starting a Small Scale Tree Nursery with David Lee of the NY Department of Environmental Conservation (DEC) Saratoga Tree Nursery. » Continue Reading.
Barrels – we rarely acknowledge their importance, but without them we would be missing out on some of the world’s finest beverages – most notably whiskies and wines – and of course for over two thousand years they’ve been used to store, transport, and age an incredibly diverse array of provisions around the globe.
In the new wide-ranging book Wood, Whiskey and Wine (Reaktion, 2014), Henry Work tells the intriguing story of the significant and ever-evolving role wooden barrels have played during the last two millennia, revealing how the history of the barrel parallels that of technology at large. » Continue Reading.
Walking through a large chain store this past October – at least a week before Halloween – I stumbled upon a display of decorations. Not witches and pumpkins, but trees and bells. There’s no question that retailers are intent on pushing the start of the Christmas season earlier and earlier, but we Christmas tree growers still have them beat; for us, it’s a nearly year-round endeavor.
Spring is one of the busiest times on a Christmas tree farm, yet it sometimes requires an agonizingly long wait before work can get started. It can take weeks of warmer weather to thaw the soil enough to plant the next rotation of trees. » Continue Reading.