With winter quickly melting away, the trees are just beginning to swell in preparation for spring. That can only mean one thing: time to make birch syrup.

We made birch syrup for the first time last year and tapped 10 birch trees in our yard. It was a grand experiment, and far more labor-intensive than I had imagined. Below is the process we used, as well as some notes and links to other birch syrup resources.

Birch sap is far thinner than maple sap. In fact, it takes about 100 gallons of sap to make a gallon of syrup. Birch sap begins to run in early April, so now is the time to consider harvesting.

Tools you’ll need:

• A drill and 7/16″ drill bit
• Plastic spiles (can find some here)
• Plastic  5 gallon buckets
• A shallow pan to evaporate sap (we used a roasting pan)

1. Drill holes

Sap runs up the tree around the perimeter — in fact, nearly all of the water is drawn up the tree just under the bark. If you’ve ever nicked a birch tree this time of year, you’ve seen how profusely they weep sap.

Drill holes 1 1/2 inches deep, on the north side of the tree, at a slight upward angle. Place a piece of tape on your drill bit (as shown below) to ensure proper depth.

Holes should be drilled on the north side of the trees. This prevents the buckets from heating up in the sun unnecessarily, which reduces the chances of the sap spoiling. Holes should be offset from previous years’ holes.

Find trees that have a large diameter, and are somewhere that you can easily access. Each tree can produce over a gallon a day, and with only 10 trees, we were still hauling heavy buckets of sap up and down our steep lot!

2. Pound in a spile

Spiles should be gently tapped into the tree. You want the spile to be firm in place so no sap can escape around the edges, but not so tight that it impedes sap flow or cracks the sap wood.

A spile.

 3. Place a bucket under the spile.

Some people place mesh or other material on top of the bucket to reduce the amount of bark/bugs/etc that collect in the sap. I just ran all my sap through a tea filter or cheesecloth to remove any foreign material.

Birch sap dripping from the spile. At the peak of the sap flow, some trees produce more than a gallon of sap a day.

4. Collect sap once a day. Filter it and simmer it. 

Sap must be collected daily. Because it’s water full of nutrients, it is easily contaminated by microorganisms if left out in the sun too long.

Evaporating the sap was by far the most time-consuming part of this process. We first tried evaporating it on a camp stove, but was going through fuel canisters way too fast. Eventually, we settled on using roasting pans on the stove. Our gas bill was substantially higher the month we made syrup, the windows had to be open to release all the moisture in the house, and the stove was running 8-12 hours a day. Commercial producers use reverse osmosis to remove most of the water, then evaporate the rest.

We ended up boiling the sap until it reduced by half, then simmered it on low until we removed the rest of the moisture. We had no way to determine how much water was left in the syrup, so we simply let it simmer on low until it appeared “syrupy.” Remember, five gallons of sap only creates about a 1/2 cup of syrup.

Finished birch syrup. With 10 trees, we ended up with about 6 quarts of syrup.

5. Put the syrup in jars and enjoy!

Syrup is fairly shelf-stable, so we simply boiled some canning jars, warmed the syrup, and placed the syrup in the jars. We didn’t process the jars at all. We found the syrup to have a stronger taste than maple. It was very reminiscent of molasses. We used it on pancakes (and I want to incorporate some into my homemade bacon brine). However, I have a friend who look a few pints and made a fantastic birch stout.

Additional articles:

Great guide from UAF cooperative extension service

Info from Kahiltna Birch Works

Info from birch Boy (SE Alaska)

Online source for spiles:

https://www.leaderevaporator.com/p-209-plastic-516-hooked-spout.aspx

The woods after the first snowfall have a distinctive sound. The world becomes quieter, and any remaining sound is muffled, as though filtered through cotton. It’s in this new silence that I find myself snowshoeing through the trees. My headlight illuminates the forest ten feet in front of me — the entirety of my universe at this moment. Nightfall is arriving earlier every day here in Alaska, and these woods, now dark and covered with snow, seem strangely unfamiliar.

As I walk, I come upon tracks. With the recent winter storm, these tracks cannot be more than a day or two old. Here a squirrel raced from one spruce tree to the next. As a trapper, one begins to see the world through the eyes of the animals. I cannot help but think of the squirrel as he hopped through the snow. Was he full of fear as he moved through the open, looking skyward for an eagle or owl? Has he stored enough food for the winter? As I imagine him rushing over the snow, anxious and alone, I can almost sense that same feeling of trepidation running through my nerves.

Here an arctic hare made his way along the edge of the willows. It’s been years since I’ve seen many hare tracks on this mountainside, and their huge, soft prints bring a smile to my face. They’ve returned.

Hare populations increase and decline in an almost clock-like fashion. Some years their trails crisscross the snow like highways designed by a madman. The animals are pure white and difficult to see, so their roads and back alleys are usually the only sign that they share the woods with me. When they are abundant one can sense their presence from their shadows moving across the snow. Eventually though, their population will collapse. A combination of overpopulation and predation takes their toll, and one winter their tracks will be gone. It will be a few years before I will see their tracks again, and ten before they once again lay down their snowy highways.

The trapper lives within this same cycle of plenty and hardship. The populations of fox, lynx, and coyote mirror the populations of hare, shrew, and squirrel. Trappers must accept, just like the animals they pursue, that their will be lean years and abundant years. Some winters the landscape seems eerily empty —  as though it has been entirely abandoned. Other years, signs of winter life is etched into the snow with myriad footprints.

Trappers can help temper these cycles of overpopulation and collapse. Even to this day, trapping regulations usually stipulate no limit on the number of animals one can harvest in a season. It is up to the trapper to understand these cycles and not exploit the land. If an area is over-trapped, the breeding population of furbearers can no longer maintain itself and the animals will disappear. The landscape is out of balance, and will remain out of balance for some time.

Likewise, areas that remain untrapped suffer the worst of the boom and bust cycle. Without trappers to temper the number of predators, they can decimate the population of prey animals making the recovery of prey populations harder. Trapping, in some way, is stewardship of the land. It’s entering and participating in the natural cycles of the wilderness, while still being conscientious of it; making sure one never takes too much…

As I continue to walk, I come across fox tracks. A line of deep, straight dimples stretch across the snow in either direction from me. As I follow the tracks, I once again see the world from eyes other than my own. Where was he headed? Was he simply strolling through his territory, enjoying the silence as I do now? Perhaps he was hungry, cocking his head to one side to catch the impossibly faint sound of a shrew beneath the snow. I do not know, but I play all these scenarios through my mind, trying to enter his.

In a world where we think of all knowledge as coldly scientific, a trapper, hunter, or fisherman holds knowledge that is deeply personal. The favorite tree of the resident grouse. The small creek that never seems to freeze. The unpicked harvest of cranberries still on the bush. A trapper find a small piece of earth and lets it teach him. In this way, those lonely souls walking the woods at night carry a knowledge that is deeply personal and utterly unique. They “know” a landscape in a way no one else does.

Many people think of trapping as an activity that is somehow exploitative and wasteful. The idea of harvesting an animal for its fur, in the era of Gore-tex and nylon, seems unnecessary. They visualize scared-looking animals in traps, their dignity stripped from them. The reality of trapping is far more complex.

When I come upon my catch, there is a mix of emotions. Certainly there is a feeling of pride. I’ve learned what the landscape has been able to teach me. All the scouting, preparation, and work have not been in vain. I’ve entered the animal’s world and have played a fair game.

Often that pride is accompanied by sadness. I’ve spent weeks, maybe months, playing the game and now the game is over. His tracks will disappear from the landscape, hopefully to be replaced next year.

Above all, there is a feeling of respect for the animal. Touching its coat, feeling the softness and warmth, one cannot help but respect an animal that can thrive is such conditions. Every time I catch an animal, I carry it home in my arms. Part of this is pragmatic — I don’t want to damage the fur — but part of it is symbolic. The animal, whose life has been long extinguished, still deserves respect. Many emotions run through me in quick succession as I cradle it in my arms.

Trapping essentially centers around mortality, and I don’t think that fact is lost on many trappers. Trappers delight in a “clean catch,” where the animal was quickly killed and didn’t suffer much. Likewise, one is filled with remorse when one occasionally catches an animal improperly and it’s death was unnecessarily long.

I think about mortality a lot while I’m on the trapline. As I watch relatives die from cancer, as I notice parents getting older and slower, and as I carefully lift the stiff and cold weight of a fox out of the snow, I cannot help but think about death. How will I go? The trapline has illuminated my thoughts on my own ending. My hopes for the fox and myself are the same. In the end, I’m just hoping for a “clean catch.”

Skinning the animal is equally respectful. A well-skinned fur will fetch far higher prices than a sloppy one, but the ritual is more than that. It takes me about an hour and half to skin a fox. Every movement is a gentle one as I use my knife and my fingers to slowly undress it. Its scent fills my nostrils. I fuss and worry over it. For time  to time, and step back purely to admire it.

Once the skin is off, stretched and dry, I take a hair brush and softly comb the hair backwards, revealing the thickness of the fur. It is a final ritual before I put the fur up, to be tanned or sold.

Most humans don’t receive such burial rites.

Once the fox is skinned, I take the carcass and strap it to my backpack or sled. I bring him back to woods, using him as bait for another set. Chances are, the ravens and eagles will get to him first. Most of him is returned to the land from which he came…

Tonight, however, my snares are empty. The fox has been hunting another part of his territory, and his tracks merely pass through this piece of woods. I leave the forest and pull my frosty hat off my head. Behind me, the quiet forest —  my tracks mingling with his.

We just pulled the last of the potatoes and carrots out of the garden today, and I figure its time to reflect on this year’s growing season. 2013 was one of the nicest summers in recent memory. We received a ton of sunshine, and multiple days (and even weeks) in the 80′s. That’s unheard of for this part of Alaska. In addition, this was the first year we had a greenhouse, so I had the opportunity to grow veggies that I’ve never been able to grow before. Below are a series of notes about our season, and some reflections upon it.

The Greenhouse

All of our plants in the greenshouse did well, though our weeks of heat certainly stressed them, particularly the tomatoes. Even with a big wall fan running and all the vents and doors open, the greenhouse was still hovering around 100 F. I think that had a detrimental effect on the tomato growth, as the leaves curled and growth was slowed for nearly a month.

Speaking of tomatoes, we grew three different varieties: a wild cherry, a large slicing type, and Amish Paste. The slicing variety was by far the most productive. Overall, I had hoped for a larger harvest, but the aforementioned stress likely diminished our harvest. Next year I plan to try both determinite and indeterminite varieties and test which type is best for our short growing season.

Our first year of cucumbers was a huge success. We planted pickling cucumbers and an English-style greenhouse variety. They both did phenomenally, and both seemed to deal with the heat well. Our only complaint was that the picking cucumbers became bitter from heat stress during the hottest part of summer.

We planted three different varieties of peppers: jalepenos, a ristra type, and bell peppers. All the peppers did well, though the bell peppers weren’t nearly as prolific as I would have liked. I’m not sure if we planted them in too small pots, or if the variety we had was not ideal, but I’m thinking we won’t be planting many of them again.

Total Failures:

We tried pumpkins, sweet corn, cantaloupe, and watermelon in the greenhouse in containers this year. It was a total failure. Only the pumpkins put out decent blossoms, but even after having hand-pollinating them, the fruits rotted and fell off before maturing. We’ll use that space in the greenhouse for more tomatoes.

Speaking of failures, our onions were a complete failure this year. I bought onion starts and also grew a bunch from seed. I think the heat, combined with a very late spring, did them in.

While our fruit trees blossomed, none of them produced fruit this year. I’m not sure what that was about, but I suspect our strange spring (snow very late into the spring, then sudden, unseasonable warm temperatures) messed with the trees.

Berries:

Currants, raspberries, and rhubarb all did very well. We picked over 10 lbs of raspberries from our humble raspberry patch, and I  was finally able to harvest our domesticated currants before the chickens got them. Wild berries were unbelievable this year as well. I’ve never seen larger blueberries in my life.

Honey:

With the warm summer came an excellent honey harvest. The bees had many, many days to fly and collect nectar. However, two factors worked against me this year. First, the spring was ridiculously cold. I literally had to dig through 2 ft of snow to find ground in order to set up my bee hives. I think the cold weather meant the colonies did not build up their populations as quickly as normal. Second, I had serious queen problems. In one hive, I tried to set up a 2-queen system, but for the second year in a row, it didn’t work out. In the other hive, I had a rogue queen hiding in there somewhere. She killed three other queens before I could confirm she was in there and producing eggs. What a pain. Nonetheless, we ended up with 45 lbs of honey from the two hives. Next year I’m shooting for 60-70 lbs.

Other Notes:

Cabbage, broccoli, potatoes, carrots, turnips, zucchini, salad mix, peas and lettuce all did well. They seem to be the consistently good veggies up here.

We did a bunch of canning this year! With the greenhouse produce, we had the opportunity to try canning a number of different things. We canned tomatoes, salsa, pickles, garlic scapes, and jalepenos. While the canning can be a lot of work, it’s satisfying to finally be able to preserve more of our harvest for the winter months.

A selection of some of the canning we did this year…

The freezers are full of salmon, halibut, moose, and caribou, and the last of the yard chores are done. It’s finally time to wait for our first real snowfall, and look forward to the beginning of trapping season. Once trapping season is over in February, it will be time to start thinking about the growing season once again…

It’s been a while since I’ve been inspired by a video on food and sustainability, but I stumbled across this video the other day, and I have to say, I was impressed. It’s a perfect mix of humor, philosophy, and knowledge concerning growing/raising one’s own food. The video outlines slaughtering a pig and the products one can make (blood sausage, head cheese, pate, etc) from the offal of the pig. Enjoy.

On The Anatomy Of Thrift: Harvest Day from farmrun on Vimeo.

I’ve always wondered about making salmon caviar. I love tobiko and other fish eggs on my sushi, and every time I’ve thrown a skein of roe into the river as I cleaned my salmon, I wondered it I was, in fact, throwing away an edible part of the fish.

This year, I met a woman originally from Russia on the banks of the Copper River. She talked to us about making salmon roe caviar and my interest was piqued. Upon further research at home, I discovered that the UAF Cooperative Extension Service actually published a guide to making salmon caviar. I followed their recipe both times I made it, but there are much fancier recipes out there I’d like to try.

Below is the process of making the caviar.

Place a 3/8″ piece of wire mesh over a bowl.

Rub the skein of eggs over the wire mesh. This will separate the individual eggs from the skein tissue.

You’ll be left with a bowl full of eggs and the empty skein. Discard the skein tissue.

Eggs separated the skein.

Add 1/2 cup of salt to 2 cups of water.

Add eggs to the brine for about ten minutes.

Take the eggs out of the brine and rinse with cold water.

Refrigerate. The eggs will keep for about two weeks. They taste fantastic with cream cheese, crackers, and chives. They’re also great on scrambled eggs!

In terms of taste, the eggs are almost entirely tasteless. I would argue they simply taste “salty, fresh, and rich.” More than anything, they  add texture, color and richness to whatever you are serving, and they seem to be very versatile.