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.

Real Maple Syrup: Part Two

Moving along in our discovery of one of the most amazing native things ever produced from the continent, maple syrup, we must question why some syrups are naturally superior than others, and the answer lies in something similar to what makes wines different from one another: Terroir.

Terroir is a mystical, magical concept.  Like many French words, it has no powerful English equivalent with which to express its full meaning, but basically it comes down to all the things that make a plant do what a plant does best: react to its environment.  This includes weather and climate, soil, etc.  In the case of Vitis Vinifera, a.k.a. the wine grape, things are obviously extremely complex due to human intervention in cultivating numerous forms down through centuries of loving manipulation.  Various species of maple (and by extension, other possible syrup friendly trees), in contrast, at least our North American trees, have not nearly been selectively bred to the same extent that wine grapes have.  That said, we do have a small assortment of species to choose from in the syrup game, and also said, we find that nature is remarkable in that has long produced variations within species without our help.  In part, this is because terroir has affected our leafy friends in such a way that trees are likely to have some small variations in form and resulting taste even when sampled from neighboring areas.  A Sugar Maple (Acer Saccharum) from central Tennessee would find itself facing a rather brutal winter if it were to find itself suddenly in Quebec, to say nothing of what the same shock would be like for a Red Maple (Acer Rubrum), a far more generally adaptable species, suddenly finding itself no longer in the swamps of Southern Florida but among the shorelines of the Ottawa River.

This sort of stuff gets commercial tree growers in trouble quite a bit, especially where more tender temperate ornamental trees like the Eastern Redbud (Cercis Canadensis) are concerned.  One of the most obvious differences in terroir felt by a nursery grown tree from the South and imported into Le Nord would be the new and strange frigid winter that the tree would find itself trying to be hardy to.  Likewise, the tree would find that Le Nord is not nearly as hot in the summer as it was back South, to say nothing of how much less humid and rainy!  Finally, it would also find that the soil was so very, very different from what it grew up in.  I could go on and on about terroir, or Phytogeography, which is pretty much what the core of this blog is about, but...

The maples!

Most maples are creatures of the forest, and thus are very fond of mixed-light conditions and moisture, moisture, and more moisture.  With the exception of the aloof, adaptable, and mysterious Box Elder (Acer Negundo), none of our temperate eastern maples are courageous enough to venture far into the drier prairie lands, and the Red Maple will not even make it very far into the eastern prairies of Illinois or Indiana, being completely afraid to face the possibility of drought combined with fire, which is another reason why I probably found even the thought of central Illinois syrup to be funny (to be fair, Sugar Maples and Black Maples are apparently made of tougher stuff and can indeed be found in forested patches there).  Sure, the maples can be planted further afield from their comfortable natural ranges, but they might not produce enough starch in their roots to make syrup production viable.  Syrup production in most places was not the best in the March of 2013, owing to the colossal hot, drought-heavy summer that was 2012.  The brunt of that disaster was felt in the True Midwest, but trees were sufficiently stressed in all but northern New England.  Rocky, sandy, well-drained northern Ontario and neighboring western Quebec and northern Michigan baked and dried to a crisp.  Massive forest fires made life even more difficult.

That year, Vermont won the award.

Thankfully, most of the time the inland north does better.  Why?  A little thing called maritime, or oceanic influence.

The most powerful maritime climates in the world are usually envisioned as being temperate western Europe, the Pacific Northwest, etc., but a typical cold January day even in chilly Nova Scotia is decidedly more moderate of a chill than one would find farther inland, even New Brunswick and Maine. Champlain and friends discovered this first hand when their colony of Saint Croix was established in a very chilly position, and soon made way to the other side of the Bay of Fundy where they established the roots of future Acadia in what is now Nova Scotia.  Saint Croix was on the "inland" side of the bay, gaining no benefit from the prevailing westerlies which would skim the mostly unfrozen waters, pick up moisture, and moderate the winter chill.  Still, even Saint Croix is much more mild than places further inland, such as the St. Lawrence valley.  The ocean, westerlies or not, is like a giant road block for intense continental chill.  New England, as a result, is a tropical paradise compared to neighboring Quebec and upstate New York.

That said, the same can be noted for upstate New York in comparison to Michigan and southern Ontario, and then Michigan in comparison to Wisconsin.  The Great Lakes, you see, have a small amount of maritime influence of their own.

Public domain, see the original at http://apod.nasa.gov/apod/ap041130.html.

The above picture features a north western wind, but the overall effect remains the same: downwind of the lakes one gets moderated temperatures and a ton of moisture.  In the summer, this sometimes has a reverse effect of creating something like a coastal California marine layer, wherein the water and shoreline areas are under heavy cloud while inland the place is delightfully sunny.  In any event, even smaller bodies of water can influence climate, with an unfrozen Lake St. Clair providing small scale changes to the local climate.  The larger lakes, though, are truly things of raw climactic power.  Superior creates its own weather systems!  Well, she does until she manages to largely freeze over.  The lake effect runs to a screeching halt once the bodies get a coat of ice.  A total coat is rare for all but Erie, but enough of the surface area gets frozen in places like Georgian Bay, western Superior, and the Straits of Mackinac, that winter does come and the true maritime influence disappears.  The result for the local terroir in places like northern Michigan, the Adirondacks, and the Opeongo Hills section (Algonquin highlands) of the Laurentian Mountains is the best of both worlds; New England meets Boreal.

Like in the deserts of the western United States and Canada and northern Mexico, elevation rise is the second factor in enhancing this climate soup.  As air rises on the Porcupine, Adirondack, or Laurentian mountains or onto the Mio Plateau, all of which are significant rises above the surrounding lowlands (a change of at least a thousand feet in many places), it cools if even ever so slightly, and dumps out moisture.  In each of these locations, a slight rain-shadow is even created.  The most noticeable of these is in the central Ottawa valley of Ontario, where Jack-Pine savannas and cacti can be found.  Like in the desert sky-islands out west, the Opeongo portion of the Laurentian mountains contrast this scenery with moist spruce-hardwood forests, replete with maritime expectations like Red Spruce (Picea Rubens) and Eastern Hemlock (Tsuga Canadensis), well west of their happy Appalachian strongholds.  Then of course there are the maples, benefiting both from the same moisture, and the final ingredient of terroir: recycled life and powerful organic soil (and on the Mio plateau and in the Laurentians, glacially deposited sand an loam to assist in drainage).  Powerful for trees, anyway.  Farming never took off in any of these mountain lands, confined instead to nearby clay belts in the surrounding lowlands.  The end result is a logging paradise, and more so, a maple syrup dream, the moisture of the Appalachians with the winters of the interior (sorry Vermont, you are just close enough to oceanic protection to make the slight difference for the pickiest syrup-enthusiast), perfect for feeding a tree and then keeping the food locked away from pesky winter thaws.  When that sap starts to run, it really runs.

In review, the best sort of syrup (and remember, that local soil can make you even pickier) comes from here:

And yes, x does indeed mark the spot of syrup in its Platonic form, but that is just my opinion regarding the finest terroir.  What can I say?  Those Canadian Shield minerals are just amazing.  Next post, we will start looking at individual trees, and we will cap off with individual products.  And before I get any letter-bombs sent to me from the Green Mountain state, Vermont syrup is fine.  Honest. 

Remembering Winter

This past winter has really done a number on the people of eastern North America, and perhaps the most insane among us on this first day of not-so-Spring are otherwise known as gardeners.  While most long for warmer weather and the end of things such as road salt and scraping off the windshield every morning, the gardener is a different sort of folk who simply longs for a return to leaves, flowers, and matters vegetable in general.  This time of year, both people thus long for the coming of that which is not winter (even when they might otherwise miss Spring in the process) and fail to notice that even back in late December, any amount of snowfall and cold was welcome and sought after.  Indeed, in a few more months we will most likely all be complaining about the heat instead, and then long for heavier meals, holiday things, and even a nice bracing chill to the morning air.  In California and much of the desert southwest, people definitely wish they had our snowpack and colder air so as to moderate the powerful effects of prolonged drought.  People in the American southeast definitely mock northern types with tantalizing pictures of blooming spring flowers, but trust me, I saw many of them get very excited up high in the spruce forests of the southern Appalachians wishing that they could grow such things as spruce and fir in their yards.

Historically, people actually liked winter in the frigid north.  The mild winters of the European homelands of the Second Born often contrasted sharply with what they had back home.  The French in Quebec often complained about it, but they also found that it toughened them up and made them into a culture of adventurers and explorers.  The various folks of the eastern American seaboard delighted in having common festivals of snow and ice play that were far and few between back in rainy England and Holland.  Everyone in general loved being able to make maple syrup and sugar, especially in Vermont, Quebec, and Ontario, where sub-cultures actually developed around the noble maple species and it's economic boons.  The annual rite of tapping the maple tree was a harbinger of Spring, but this was not possible without the frigid winter to precede it.  Very well, you say, winter then is a sacrifice to be had to enjoy the more colorful periods of the year.  Perhaps, but winter is far from lacking color.  Bare earth, evergreens both needled and leaved (rhododendrons and certain ground covers keep their leaves even in the north, and some oaks retain their fall color until the following Spring!), snow, seed heads, bare branches, and berries conspire to create some of the most amazing scenery of the entire year.  Since winter seems to keep dragging on in some places, I offer that we take a look at some of those Northern wonders which make the winter scenery up here something even the magnolia and palm clad Southern folk can drool in envy over. 

And don't worry, these winter blues are going to make us feel even more fantastic when things do warm up nicely!  Let's face it, if the seasonal cycles were truly that terrible, no one would still be living here.

Good News For Syrup: Growing With Plants Spreads The News

After a few ridiculous winters of days as much as thirty degrees above normal giving even New Englanders and Ontarians a chance to bask in the January sun, our delayed winter of 2013 has given our lovely Sugar Maple (Acer Saccharum) trees a chance to once again shine and bring for their wonderful sap, and more importantly, sugar derived from said sap.  A wonderful blog I follow, Growing With Plants, has devoted their latest post to this wonderful affair of sticky tree blood:

http://www.growingwithplants.com/2013/03/vermont-maple-sugarmakers-rejoice.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+blogspot%2FKxxH+%28Growing+with+Plants%29

Now, to be fair, this is only mere Vermont maple syrup, which is nothing compared to Ontario or even Quebec maple syrup.  I will not even try to comment on people in Illinois or Indiana claiming they can do it...

Just kidding.  Or am I?

Anyway, thanks to Growing With Plants, probably one of the most entertaining and informative gardening blogs out there, for spreading the maple gospel.