woodlands

# 8 Take a woodland wildflower walk

~ Jean Wiedenheft ~ Leave a comment

Our woodland wildflowers are ephemeral, providing a seasonally unique magical experience of bright colors in the woodlands. Diminutive blues, whites and pinks pop up throughout the brown leaves of winter like candy sprinkles on a donut (but don’t eat them). In another month, the leaves will unfurl on the oaks and the maples, creating too much shade for the spring ephemerals to continue to flourish. They will store their nutrients underground and disappear from our view until next spring. But for now, they add a rich layer of color, and are providing an early valuable food source for our native pollinators.

For a truly immersive experience, I recommend starting on the west side of Amazing Space and heading north (uphill) along the Cedar Overlook trail. For something a bit less hilly, I recommend parking at the wetland parking lot and walk east along Wood Duck Way, paying attention to the oak ridge that will be on your north.

#6 Get involved with Maple Syrup Production

~ Jean Wiedenheft ~ Leave a comment

I know, you have been wondering why “volunteering” hasn’t been part of every post, haven’t you? But this is a very special volunteer opportunity. It only happens this time of year. We hike into the woods with our drills and our spiles and our sap sacks, and we hope with a good set of maple-identification-skills.

Fossils in the bottom of the ravine where we tap the sugar maples. Sometimes, looking this closely at something on the ground is an accident. I did not get hurt when I slipped! It was a fantastic and unexpected find.
This year, the trees have been flowing more than average. They have been flowing on cloudy days and flowing on days when it hasn’t been freezing the night before, both unusual circumstances.
It takes a lot of wood and a lot of time to boil the sap into syrup.
Maple sap is boiling hard in the evaporator. The water rises as steam, leaving an increasingly sweet and increasingly caramelized liquid behind. When it is still boiling at just over 219 degrees Fahrenheit it has transitioned to syrup.

How do you fit into this picture, you may ask? You could help tap the trees, collect the sap, boil the sap, split the wood for the fire to boil the sap, cut the trees for the fire wood, or even bottle the syrup. You could come out and keep us company or bring us snacks while we do all of that. It’s a great way to meet interesting people, get a bit of a workout in, and enjoy the fresh air.

Despite some initial concerns about the warm first half of February causing the trees to bud out early and end the season before it had even started, this is shaping up to be one of our most productive seasons ever. It isn’t over yet and we have already collected 1,810 gallons of sap and bottled 30 gallons of syrup. That ranks it currently third behind 2005 (2554 gallons of sap) and 2006 (2042 gallons of sap).

What is A Community Supported Forest

~ Jean Wiedenheft ~ 1 Comment

A Community Supported Forest is a place in which the people actively and deliberately care for the light, the trees, the soil, and the plants to create a healthy system which provides sustenance in a myriad of ways.

Hazelnut

From wild strawberries and wild ramps (onions) in the summer, to linden blossoms and black raspberries in the summer, to hazelnuts and butternuts in the fall, the food from a well planted and cared for forest provides deliciously diverse and bountiful food.

There are other benefits as well. The wood can be made into walking sticks for hikes and charcoal for drawing. Firewood can be used to create the evening campfire, or boil sap down into maple syrup. Woodchips can be thrown in the smoker for succulent, flavorful meat dishes.

Sumac drupe

Maple syrup and honey can grace the breakfast table. Bluebirds can nest in the tree cavities and catch mosquitoes. It is a beautiful and intricate system, and what comes out of it is, like most things, proportional to what goes into it.

Humans have had a hand in Iowa’s woodlands for as long as Iowa has had woodlands. They have planted, gathered, cut, and burned. And how much of that we do today really determines how fruitful the forest will be for us. Dense stands of trees need to be thinned to improve sunlight. Honeysuckle bushes and other invasive species need to be grubbed out. Missing species need to be planted, fenced from deer, and watered the first few years. Every ten years or so, trees will need to be thinned. Community members support the forest.

Through that process, calories will be burned, muscles will be toned, and friendships will be formed. Knowledge will be learned and shared. Ultimately how productive the forest is for the community is a measure of how well the community cares for its Forest.

Sap, a mideason report

~ Jean Wiedenheft ~ Leave a comment

When does spring start? Does it start when the chickadees change their call? Does it start when the red-winged blackbirds return to the Lynch Wetland? Or does it start with the first harvest of the year?

A small snap of warm weather this year in mid February, combined with the enthusiasm of my colleagues Gabe and Syd, sent us into the forest. Vecny Woods has a ravine full of old sugar maples.

The blue tape on the drill bit takes the guesswork out of drilling to the right depth.

The sap started flowing immediately, which is both tasty and rewarding.

The sap from a sugar maple is usually 2%-3% percent sugar, and we set 26 taps in the Vecny Woods sugar maples. We will also be tapping silver maples in the floodplain (77) and box elders (a handful) in the former barnyard of the Penningroth Barn. While all three types of maple trees provide good sap, the silver maple sap has a sugar content of 1.5%-1.75% and the box elders have 1% sugar content. That sap requires longer boiling time, which in turn makes a darker syrup with a more robust flavor.

Reducing that sap to syrup requires a lot of firewood, a lot of boiling, and a lot of steam. It also requires a lot of patience. While the sap was flowing on February 11, our night time temperatures have been hovering around freezing, and the days have been cloudy. Those are not conducive to sap flow, and the trees have just been trickling. We might have enough to make three gallons of syrup. Fortunately, sap season has only just started, leaving us with a good month left for the weather to start cooperating. Next week is looking promising.

Skunk Cabbage is still sleeping

~ Jean Wiedenheft ~ Leave a comment

A friend from Illinois just posted a picture of her skunk cabbage poking out of the ground. While I suspected in my heart it was too early for my skunk cabbage, I couldn’t help but go and look. After all, what better way to spend a beautiful, relatively warm Friday morning?

Bena Brook is still frozen over, though we could hear water running underneath. It is a balmy 36 F outside.
The skull of a young white tail deer buck partially buried in the ice.
The bark tipi I built with a friend five or six years ago is still standing, though the massive oak tree that was growing beside sadly toppled during the derecho. The tipi is naturally well-camouflaged.
The skunk cabbage is not up, but signs of spring are starting to emerge. We will try again in a month.

To the Sugar Bush We Go

~ Jean Wiedenheft ~ Leave a comment

It was 20 F when we out to tap the maple trees this year, but the wind wasn’t blowing and the snow didn’t start falling until we were wrapping up. When it warms up in a few weeks, it will be too late-the sap will already be flowing.

Otter tracks on Indian Creek. You never know what you will find in the forest until you go into the forest.

We primarily set taps in silver maple trees. All of the native maples, including black, sugar, silver, and box elder, produce sap that can be boiled down into maple syrup. We just happen to have a large amount of floodplain, and a corresponding large amount of silver maple trees.

The small annual hole we bore in the tree does not siphon out enough sap to damage the tree.

We also tap, to a lesser extent, box elders and sugar maples in the uplands. What difference does it make? Silver maple sap typically has between 1.5%-1.75% sugar in it. Black or sugar maple sap typically has between 2-3% sugar. And box elder sap has 1% sugar.To make syrup, we need to boil the box elder sap twice as long as the the sugar maple sap, and the longer it boils, the darker and richer the caramelization. It boils a long time, because we have to take the sugar concentrations from 1.5% sugar (sap) to 66% sugar (maple syrup).

Maple syrup is the first crop I harvest every year, and tapping the trees for it is my own personal act of faith that spring is about to emerge, in the form of sweet flowing sap from the maple trees.

What goes into a Community Supported Forest?

~ Jean Wiedenheft ~ Leave a comment

My friend Shannon just left a sack of bladdernut (Staphylea trifolia) seeds on my desk. I know it was her, because how many of my friends know what a bladdernut is, much less that nothing would make me happier? A few years ago, Jerry brought home a pappery husk and asked me what it was. It took me a while to identify, because not only were they lacking from our forest, but as a diminutive understory tree, the bladdernut doesn’t make it in to many of the tree guides. The bladdernut is a delightful understory tree with an edible, if small, nut. We’ve only seen the single grove, a small layer in a larger grove of oaks, in the one location. I couldn’t find any one who sells them to plant at Amazing Space.

Next year, this important little cog will be replanted in the ecosystem, replacing a stand of invasive honeysuckles that currently do nothing more than provide a home for a feral cat and a handful of cowbirds.

in 2017 we planted paw paws (Asimina triloba) from Red Fern Farm. Another species once native, now vanished, will yield a mango-tasting, native fruit in coming years. It was likely originally native a bit south of here, but global warming is with us to stay. Ticks are now still active in February.

There are a handful of butternut (Juglans cinerea) trees on the property, but all are heavily cankered. Another friend, Roger, stratified a handful of nuts we collected in 2016, and started them in the spring. If I can keep the seedlings mulched, watered, and weeded, I can worry less about the species dying out here. And nothing is tastier than a butternut pie.

In years gone by, it took a community to manage and harvest the bounty from the forest. Today, it still takes a community to do the same. We just have better shovels (or on lucky days, PTO-driven augers) for planting seedlings and chainsaws for faster tree cutting. This should leave us plenty of time to enjoy a cup of tea by the fire with friends.

Last April wildflower walk of the year…and a few other beauties

~ Jean Wiedenheft ~ Leave a comment

The spring wildflowers are in their second flush, as the wild plums and bloodroot are nearly finished blooming. The warm weather has brought new hues to the forest, in a crescendo of vibrant colors.

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Trillium are in full bloom, adding a deep red to the woodland forest.

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The red oaks rely on wind for pollination, so their pollen is usually viewed as a radiating golden hue in the tree tops. This small branch was brought down in the wind, allowing me to admire the rich color and delicate leaves more closely.

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No true morels, yet. But we found a large patch of these rusty-eared gnarly beauties, with their untraceable folds and delicate ripples.

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The jack in the pulpit’s green on green provides subtle grace and requires a careful look, before the show-stopping red berries in the fall..

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Bellworts add their bright yellow to the edge of the woodland.

Welcoming 2016

~ Jean Wiedenheft ~ Leave a comment

Snow has finally arrived. It has transformed the woods into a magical place full of wonder, and on a more practical note, I haven’t seen a tick in a few days. We’ll ring in the New Year quietly in the forest, celebrating the beautiful natural world around us.

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The clouds are forming.

Bena Brook starts to freeze over.
Bena Brook starts to freeze over.

Windblown snow creates delicate patterns on downed trees.
Windblown snow creates delicate patterns on downed trees.