Real Maple Syrup: Part Four

Though no tree can really compare with the noble Sugar Maple for excellence of syrup, there are three minor contenders at least passing mentions, all of which are largely bottomland species, preferring the lush damp world of the shoreline and riverbank to the upland home of the Sugar Maple.  We start with a species we have already been introduced to, a tree of incredible habitat diversity and stunning beauty:

Red Maple (Acer Rubrum)

A map for this species was already given in the first post of this maple series.  Click that link to find it!

The Red Maple produces what is probably the next best maple sap for getting syrup after the noble Sugar Maple.  It has a similar sugar content, but a distinct problem in that Reds break dormancy before most other trees, and they do it fast; the window for sap collecting is very short when compared to even the lesser maples.  This should not be surprising coming from a tree that is equally ready to face brutal northern winters as well as some brief passing of a seasonal dip in Southern Florida (and theoretically even the Sierra Madre Oriental in Mexico, but don't hold me to that until I find the trees and get famous and stuff).  Sure, the trees are probably not reverse hardy by any stretch, but what's important is that Mr. and Mrs. Red Maple hail from a powerful evolutionary tree line; while you are most likely to find one down near the drink, you would not be shocked to find one up in the hills or in an abandoned field.  I could make a small fortune in the nursery trade off of some that appeared in various gardens I have tended, more so than any other "weed".  Like any good "weed", they grow pretty quickly, at least until they are 10 or so.  Other trees which can then get established in their pioneering wake or are slow to wake up then usually overtake them, and they seldom tend to dominate forests.  Perhaps this is for our viewing pleasure, as they sure do look nice making passers by ignore the rest of the forest.

They look simply amazing, the equivalent in red that the Sugar Maple is in orange.  Except for the sumacs, no tree, even in flower, produces such a vibrant red.

This picture, and no picture really, does this tree justice.  This was taken somewhere in SE Michigan.  I have very few pictures of them on hand, even though they never fail to capture my attention and camera.  The yellow tree to the right is actually a female.  They turn yellow!  In the background are Sugars. 

They are often also provided with a reflecting pool, being rather fond of life at the water's edge. 

Cedar Lake, Algonquin Provincial Park.  This was a hazy day, in August of 2012.  As you can see, the tree has already turned, as many trees on the edge of waters which have been cooled by cold nights will.  This makes our showman stand out even more.  Those other shrubby things are Speckled Alders (Alnus Incana) and some Myrica.

What's more, they have one more trick up their sleeves: the females turn yellow!  This can be seen in the neighboring tree in the first photo, in case you missed the caption.  They sometimes grab a little orange in the mix as the color game comes to an end, as can also be seen.  Anyway, it is no wonder that the tree would warrant more scrutiny and eventually be selected for harvesting by our first syrup and sugar makers.  Beauty and accessibility combined make for an attractive package.  Why wander through a forest when the trees are usually right at the edge?  That said, the Reds are just a bit more intense in flavor than the Sugars.  This actually makes for better straight sap consumption (yes, this can be done, as boiling into syrup essentially does not cook the product so much as concentrate the sugars) than the Sugars, at least to my taste buds.  Again, however, the window is small on getting the sap while it is running.  These trees flower insanely early in the waking season, and waste no time in arising after the winter slumber.  While repeated freezes can make sap run again, anything even over a week makes them taste... well, gross.  In terms of terroir, I have tasted sap from upland northern species and find that the rare loam-growing upland Red has reliable taste, while those growing in clay further south are actually even better, but the variability of the waking season further south makes for a difficult tapping.  I have never sampled any riparian tree sap, probably because it is easier to tap a tree on land than from a canoe.

Silver Maple (Acer Saccharinum)-Yes, the Latin name looks suspiciously familiar!

This is an entirely different animal, not being found much on uplands at all, being dominates instead of the river bottoms (they can't take shade in the uplands but can handle it with the extra nutrients of the waterside).  They can be flooded, like the reds, and make for a beautiful scene with the more southerly Baldcypress (Taxodium Distichum), which likes to play even closer to the deep end of the pool.  They break dormancy and bloom even faster than the Reds.  They are beautiful (no I don't have pictures, which is odd because they are everywhere, including in my brother's backyard of his previous home) and despite their natural wet home, often get planted as ornamentals; trees in parks in central Toronto have been there for some time and reached incredible girths.  In terms of syrup, I am told (but have never had personally experienced) that they taste like the Sugar Maple, but apparently the sugar concentration is so low that the process is not worth it. 

Thanks, USGS!  If you were wondering where to find them that far south, its usually in the microclimate of the waterside. 

Since they have roughly the same range as the Sugars, with the exception that they grow two hundred or so miles further south in both directions of the compass, one is probably best off using a Sugar instead. They are amazing trees, however, and are planted as noted because they shimmer in a breeze, their leaves being silvery underneath and pale green above.  In the fall, they turn a less than brilliant yellow. 

Boxelder (Acer Negundo)

This one is a bit... weirder.  It grows amazingly well from Guatemala to the far northern plains in Alberta, as well as in the east. 

Many thanks as usual to USGS and the original map maker, Mr. Elbert Little.

It does not have normal leaves as we imagine most maples to have, as they consist of multiple little maple leaves in a giant compound leaf, arranged in a palmate pattern.  I have never taken a picture of a Boxelder, even though I have seen them in the most incredible places, including in little depressions and valleys in the high plains.  They are never far from water, and are often a good sign that it is near, be it high in the mountains or across the otherwise treeless plains.  Like our other two featured maples in this post, they break dormancy early and quickly, and are mentioned here not because they make powerful syrup, which they can, albeit worse than the others, but because they can be found in the north well west of the other maples.  I have had this maple treat me once, as the raw sap, tapped by an Ojibway woman in northern lower Michigan.  She told me that her people, and other First Born from farther west, including the Lakota and Black Foot, only have this maple to draw from, and they usually don't even boil it to a syrup, but drink the sap straight, mostly mixed with the sap of the Sugar Maple which out west they had acquired in trade from further east.  The stuff I tried was such a blend, and it was probably the tradition and respect talking instead of the actual taste buds, but it was pretty decent.  Sometimes the best taste just really comes from the trees where are found home... even in Vermont.

There are other trees capable of producing syrup from sap.  These, however, are the four genuine articles for honest-to-goodness maple syrup and sugar, with the orange majesty of the Sugar being the true real deal.  Next: the finale.  Then we can move on!

Real Maple Syrup: Part Three

Eastern North American Maples: A Brief Guide To Sugary Goodness

I wanted to cover all the syrup trees in one post, but these fine trees deserve more attention and better pictures than what I can give them.  I've lived around these trees most of my life, and yet I always seem to focus on the pines, spruce, fir, etc.  For now then, a shorter look at the individual maples, starting with a whole post for the top tree:

Sugar Maple (Acer Saccharum)

This, without a doubt, is the best tree to draw sap from, by far.  The map included in the last post, in fact, is pretty much biased towards the best terroir for the noble Sugar Maple, to the expense of the other trees.  To be fair, this is a maple almost made to work with the cycles of frost and thaw.  Few others, if indeed truly any, trees germinate at only two degrees above freezing.  That's right, our little friends sprout when it is 34 degrees Fahrenheit, and not much warmer.  This is not to say that they are a true northern tree; while they can handle extreme lows, they do need some decent length of summer heat to truly make it.  They are a species that needs the sun, and also a species that needs the cold, like their frequent companions the Eastern White Pine (Pinus Strobus). 

The range of the noble Acer Saccharum.  Thanks again, USGS!

In pre-colonial times, many moister forested areas in the eastern-central part of North America would have featured a dense canopy of Sugar Maples towered over by White Pines the equal of some of the most amazing giant trees out west.  In the fall, one imagines how amazing the bright orange foliage would have been in contrast with the towering, swaying pines.  Many of the first colonial residents in virgin forest areas left awe-struck accounts.

Oh, did I mention they turn orange?  Sadly I have no pictures to really do it justice...

Taken at Maybury State Park.  Maybury has lots of excellent second-growth beech-maple forest, as well as some of the furthest southern Tamarack swamps.  These are northern extensions into what otherwise starts to turn hot and dry with oak savannas and tallgrass prairie. 

With the exception of the Sassafras (Sassafras Albidum), the other maples, and the sumacs, no tree comes close to sheer brilliance.  One imagines that the First Born and then the colonial arrivals took notice of such brilliance and figured something special must be in the Sugar Maple.  In Vermont, home of the supposed best syrup ever (I will never let it go, Green Mountain guns at my door or otherwise), the spectacular autumn show which makes Bostonians and New Yorkers jam up their expressways in search of colored leaves is pretty much made by mountains of orange trees pocked by smaller concentrations of red and yellow.  The Adirondacks and Opeongo Laurentians (Algonquin), on the other hand, also feature a lot more lakes, somewhat darker skies, and a higher inclusion of northern conifers.  Alright, alright, so Vermont looks nice too.  Anyway, even further south where you get more southerly elements as well as a lot more beech trees in the mix, the noble tree still manages to steal the show. 

Maybury State Park again.  That is the same second-growth beech-maple forest back there, while the front is a reclaimed field turned into a prairie restoration; the soil and tree cover in the immediate area points to a moisture level that would have made most of this still forest.  You can easily see in this picture how Sugar Maples tend to stand out as the dominant species.  I did not make it over to successfully identify the bright yellow foliage.

The First Born probably made the stuff, inspired by the orange leaves, well into Tennessee, as long as the odd winter kept things cold enough, long enough, and provided an appropriate thaw.  Obviously, such winters would not be common at lower elevations, and to this day commercial production of syrup from any tree ceases much farther south than the Great Lakes basin.  That said, the Cherokee, Shawnee, Iroquois, and colonials certainly made syrup along the northern forest extensions along the Appalachians.  Sugar Maple would be the primary choice for such an activity, considering as how most other reliable and tasty maple species such as Silver and Red (next post) tend to be lowland, river loving species.  That said, while the syrup would come from higher than where most people would dwell, and the southern Appalachians have the same problem that the ocean-proximate New England mountains have: maritime influence.  The Smokies, for instance, are temperate rainforests.

Not that Sugar Maple forests are too far off, in some ways, from that sort of lush dampness.  Where the beech trees that so often pair with them start to taper out (Fagus Grandifolia is a tree of vast range, equally at home among the north as it is in Florida and even Mexico), Sugar Maple becomes the dominant tree and starts making the place look really green,

A bit more southern than intended, still at Maybury.  Nevertheless, maples are far more dominant here than beech or most other trees.  The wee plants on the ground are seedlings, the majority of which will die off from lack of light in the next year or so. 

 ...with the exception of heavy leaf litter on the forest floor.  The canopy is thick enough to prevent most light from reaching the forest floor.

Not quite what I was trying to get at (a bit south of what I wanted), but the maples are pretty dominant here.  This was taken in Brighton Recreation Area, one of the most underrated and unmentioned places in Southeastern Michigan in which to get a good look at the native landscape.

In the farther north, the forest then almost looks like something from Ohio or Pennsylvania instead of Laurentian Canada.   

This is about three and a half miles north of Brent, Ontario.  In this moist, loamy environment, the dominating maples cut out competition from the slower growing northern conifers, and in the modern absence of wildfire, never get killed back now and then to let pines get a foothold.

In the future I can probably snap up a shot of what I'm talking about, but these two pictures come close.  The road shot is obviously crowded with underbrush from the extra light.  One can easily see how this species would be very attractive for making syrup, however, as in the ideal situations (see map in previous post), you get what is called a "sugar bush".  This is a naturally provided area with most of the trees being the syrup givers, relatively little underbrush to have to fight through, and the whole thing being remarkably convenient.  I could go on and on about this tree, and I might in the future, but one last item of concern draws us to a close here today: taste.

If you've never had maple syrup, get the hell off your computer and go try some.  If you have, think of the richest, most smooth maple taste you can imagine.  This is syrup and associated products from the Sugar Maple.  In other maples the flavor can sometimes overtake the other delicate features and even the sweetness; not so here.  Everything is perfectly balanced, all the more so if you can get the triple crown of glacially-deposited organic loam, Canadian Shield minerals, and that awesome northern water to make the maple sing with all the voices of heaven.  Needless to say, you don't want the bottle saying "made from x, x, and x in x, x, and x.  I may be biased, but just like in wine, the purity of singular source does not confuse the senses with complications to an already delightful complexity.  Oh, and one more thing that makes it even better?  Paper Birch (Betula Papyrifera) is usually close at hand in such northern places.  While I would never advocate stripping a birch, which usually scars and kills the poor thing, the First Born, especially the Ojibway and Algonquins, who use the entire tree, still have traditionalists who make cooking vessels out of birch bark (they heat the water with red hot stones).  Trust me when I say that the addition of that birch leeching into the syrup enhances it akin to an oak barrel kissing the grapes in wine.

Memories of a Michigan Fall

Nothing too elaborate today, just a little reminiscing of a more accurate and pleasant season.  This winter has been quite unimpressive.  Yes, I know, commutes are easier without weather problems related to snow and such, but the effect on the spirit is somewhat mean.  40-50 degrees in January in south-east Michigan?  No thanks.  Snow is lovely, and lukewarm temperatures with mud and dull skies are only lovely as a promise of flowers and frog mating calls around the corner.

Anyway, these are scenes around Green Oak township, Michigan, in the "Midwest".  Nearly everything you see belongs there naturally; Michigan remains rather unspoiled for a state of its population.