05 Feb 2021
Learn Peter Wheeler 0 comment

The Magic of Maple

The Magic of Maple

Have you ever wondered about the origin of maple syrup? Before it was that sweet, sticky, delicious flavor puddled on your favorite breakfast dish—before it was bottled on a shelf in the store—before it was boiled down into a more sugary liquid—before it was dripping into a bucket—back when it was just a watery sap, flowing in a maple tree in the forest. You may have heard of some stories of how people discovered and came to use maple sugar: a sap surprise from a tomahawk into a tree; observing animals licking sap from holes in trees. There are many versions of stories and myths, but they all revolve around the relationship between humans and trees.

The first part of this relationship is getting to know your trees, specifically the sugar maple. At a glance, the tall, drab-colored trees all look the same during the leafless, winter months. Many maple trees have a somewhat pinkish hue, but the bark and color change depending on age. If you’re new to maple tapping, we recommend planning ahead and identifying your trees when they have their leaves or buds-it’s much easier! Once you have found your sugar maple trees on your land, it’s important to keep the trees healthy, because healthy trees are happy, sap-flowing trees. A few key tips to keep your trees healthy are: a tappable tree must have at least a 10 inch diameter (the size of a basketball); sanitize your equipment; mark your drill with tape at 2 inches to make sure your hole is the right depth; spread out tap holes so the old ones can heal.

Maple season relies on optimal sap flow, which happens when there are freezing temperatures at night and above freezing during the day. We all know Ohio weather keeps us guessing, so this temperature pattern can occur anywhere from January to March. Our animal friends like ants, flying squirrels, or woodpeckers will lap up sap straight from the tree. You may find yourself doing the same after you encounter sap dripping out of the spile of your first tapped maple tree. However, it’s actually only 2% sugar and 98% water! The key to making syrup is concentrating the sugar, and this is done by removing water through evaporation. Humans have used a number of tools over the centuries to boil down the sap- from hot stones in a carved out log, to metal pots over an open fire, to our modern day evaporators.

At Greenacres, we use a small-scale evaporator in our ‘sugar shack.’ The evaporator is fueled by a wood-burning stove, kept as full and hot as we can get it. We haul our buckets of sap from the maple trees and pour them into the evaporator. As you can imagine, it takes quite a bit of sap for the water to evaporate and turn from 2% sugar to approximately 66% sugar. In fact, it takes 40 gallons of sap to create 1 gallon of maple syrup! It also takes a lot of time and effort for the whole process, but luckily it involves the sugar shack. 

The Sugar Shack

Can’t you just smell the heavenly scent wafting around the sugar shack? It is one of the best wintertime experiences that we can think of. The cozy warmth of the fire, steamy room, and sugar molecules dancing under your nose simultaneously trigger your brain into daydreams of maple cookies, pancakes, and drizzled maple popcorn.

What a special relationship and process, straight from the trees. If you don’t want to dabble in your own maple tapping, come to the Greenacres Farm Store and try the syrup we make from our trees. It is available each year typically between late February to early March. Thank a maple tree the next time you see one!

01 Feb 2021
Learn Peter Wheeler 0 comment

Asian Jumping Worms

Asian Jumping Worms

Asian Jumping Worms have been found throughout Ohio, with confirmed sightings in multiple counties, including Hamilton. This invasive species poses a threat to Ohio’s naturally rich biodiversity.

The Asian Jumping Worm (AJW) life cycle is similar to the European Earthworm (EE) life cycle. Both hatch in the spring from their cocoons, mature in the summer, mate and lay cocoons in the fall, and the cocoons over winter. Unlike EE which live several years, AJW are an annual species and will die after the first frost. The cocoons of AJW are very hard to see compared to EE cocoons because they are much smaller and roughly the same size as mustard seeds (Fig. 1). AJW only dig a few inches below the surface, whereas EE dig deeper. AJW feed on organic matter much more aggressively than EE and can alter the soil much faster. In addition, they excrete hard pellets that look like coffee grounds and change the texture and structure of the soil (Fig. 2). The changing soil composition results in fewer native plants and reduces biodiversity. With the reduction of native plant competition, invasive plants have a much higher chance of success.

Fig. 1
Fig. 2

Management and Prevention

  • Only buy materials that have been heat treated to 40–55 degrees Celsius (104–131 degrees Fahrenheit). This heat treatment kills cocoons.
  • Never buy or move any materials that may be suspected to have AJW or AJW cocoons.
  • Make sure to always clean any soil and debris from all equipment before leaving an area suspected of having AJW. Cocoons could be attached to you and your belongings.

If Found

If you find AJW on your property, please report it immediately:

  • Remove as many as you can and put them in a bag. Sun the bag for at least 10 minutes, longer is preferred, and throw it in the trash.
  • Submit reports on the EDDMaps website or phone application.
  • Visit this link and submit a report to the Ohio State University.
  • You can also send an email, with photos, to your county extension agent.
01 Feb 2021
Recipe Jen Langdon 0 comment

Crispy Baked or Fried Chicken Wings

Crispy Baked or Fried Chicken Wings

These crispy chicken wings can be baked or fried to perfection, then finished with your choice of seasoning or tossed in a bold sauce like classic buffalo or a sweet ginger-soy glaze. Brined for flavor and coated for extra crunch, they’re a versatile crowd-pleaser perfect for game day, parties, or anytime you’re craving wings.

Print Recipe

Ingredients
  

For the Brine

  • 8 Tbsp Kosher salt
  • 2 quarts (8 cups) water

For the Wings

  • 1 package Chicken wings 8-10 wings
  • 2 tsp Baking soda
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • ½ tsp Cayenne pepper optional
  • 2 tsp of your favorite dry BBQ rub, dry mustard rub, lemon pepper or lime pepper

Buffalo Sauce

  • 1 Tbsp Butter, melted
  • ¼ tsp Cayenne pepper
  • ¼ tsp Freshly ground black pepper
  • ¼ tsp Kosher salt
  • ¼ cup Hot pepper sauce (such as Frank's)

Ginger-Soy Glaze

  • 1 2-inch piece Ginger, peeled and grated
  • 3 cloves Garlic, minced
  • ¼ cup Honey
  • 2 Tbsp Soy sauce

Instructions
 

  • Separate wing joints: Locate the joints between the drumette, the flat, and the wing tip. Using a sharp knife, slice through these joints on each wing. Reserve the wing tips for making chicken stock, and place the drumettes and flats in a large container for brining.
  • Combine 2 quarts water and 8 Tbsp kosher salt, ensuring the salt is completely dissolved. Add this brine to the wings, ensuring they are completely submerged. If you need additional brine, use a ratio of 4 Tbsp kosher salt to 4 cups (1 quart) water. Cover and refrigerate for 2-5 hours.
  • Drain wings, discarding brine. A few at a time, dry wings thoroughly with paper towels. The final crispness of the skin will depend on how dry the wings are, so make sure to dry them thoroughly. Place wings in a large bowl after drying.
  • Combine baking soda, onion powder, garlic powder and cayenne pepper in a small bowl. Sprinkle this mixture over the wings a little at a time and toss to evenly coat.

For Baked Wings

  • Place wings in a single layer on a parchment-lined baking sheet. Place baking sheet uncovered in the refrigerator for 20 minutes (this time allows the skin to dry further). Preheat oven to 400º and bake 45-60 minutes, until skin is very crispy.

For Deep Fried Wings

  • Place wings in a single layer on a baking sheet. Place baking sheet in the refrigerator for 25 minutes (this time allows the skin to dry further). Heat peanut oil in a dutch oven or fryer to 350º. Fry wings until they float. Drain on paper towels.

After Cooking

  • Sprinkle wings with your favorite dry BBQ rub, mustard rub, lemon pepper or lime pepper. Toss to coat.
  • For sauced wings, place cooked wings in a large bowl. Combine all ingredients for one of the sauces (listed above) in a small bowl. Pour sauce over wings and toss to coat.
  • Serve with celery and blue cheese dressing.

 

22 Jan 2021
Recipe Jen Langdon 0 comment

Spinach Salad with Bacon and Soft Boiled Egg

Spinach Salad with Bacon and Soft Boiled Egg

Spinach salad with bacon is a classic recipe that needs little improvement. Add a soft-boiled egg, and now you have a delicious, filling meal! Whisk together a quick vinaigrette, and you’re all set.

Print Recipe
Prep Time 30 minutes

Ingredients
  

  • 1/2 lb Spinach
  • 1/2 lb Bacon
  • 2 Eggs
  • 1.5 Tbsp Apple cider vinegar

Instructions
 

  • Cook bacon according to your preference. Reserve bacon fat when finished cooking.
  • Bring 2 quarts of water to a boil in a small pot. Separately, prepare a small bowl of ice water. Gently add eggs to the boiling water and cook: 6.5 minutes for soft boiled, or 8 minutes if you prefer hard boiled. When finished cooking, drain and transfer eggs to the ice water to stop the cooking, and make them easier to peel. Once cooled, peel eggs, cut each in half and set aside.
  • Place 4 Tbsp of the reserved bacon fat in a small bowl. Add vinegar and whisk until the mixture becomes thick and cloudy - your vinaigrette is now emulsified.
  • Wash and dry fresh spinach. Toss spinach with the vinaigrette, then divide into 2 large serving bowls. Crumble bacon over the spinach, and top each salad with eggs.