"In wildness is the preservation of the world." -H.D. Thoreau

Why eat from the wild? The answer is obvious to anyone who has felt the emotional uplift from the weight of a basket brimming with morel mushrooms, the earthy-sweet scent of digging Sassafras roots, or the heavy pulsing of a fish testing the limits of your fly rod.
There are a million reasons to eat wild, to get dirty, to taste fresh food. It is here where we connect to the Earth, our Ancestral past, immediate present and hope for a healthy future...

"Nothing else can build such awareness as surely and powerfully as practicing the ancient ecological art of humankind - foraging. It is not observation of, but rather participation in the phenomena of Nature that brings us to our greatest understanding of our place in the mosaic of life."
-Samuel Thayer The Forager's Harvest

Foraging in the Tip of the Mitten!

Monday, February 20, 2012

Full Moon Feasts: the Sap Moon

 February 21st - March 21st 2012

The Sap Moon comes at a time when it is needed most: when the last stores of food are used up and fresh food is only a distant memory. But then something magical happens - the forest reawakens. The birds begin their great migrations, the bears are coming out of hibernation and the trees themselves wake up. Warmer days gets their blood flowing - the sap that is stored in the roots begins to make its annual journey up into the tree and feed the buds their much needed sugars. The trees had spent the entire growing season gathering the sunlight and converting it into sugar to be stored in the roots overwinter and eventually flushed upwards when the Sap Moon arrives. And for thousands of years people have been waiting for this event with bated breath, dwindling food supplies and sap containers ready. This first flush of life into the forest gives hope for the warmth and growing seasons to come.

 We are all very busy this time of year at the Martha Wagbo Farm and Education Center and the sap is flowing the earliest I've seen it in my decade of sugaring. We are swamped with tapping trees and tasting the first flush of sweet sap. I am missing out because I'm busy moving, so that's one more volunteer down. If you want to volunteer in the Sugarbush or Sugarshack go to www.Wagbo.org for more information.

With that being said, if you'd like to learn a bit more about the sugaring process I'd like to direct you to the latest edition of Edible Grande Traverse Magazine. In it is my detailed write-up on the Sugar Maple's gift to humanity. I discuss how to tap a tree, how to make syrup on a home-scale and the health benefits of Maple Syrup. Hope you like it, I would like to hear your feedback! (its on page 34):


1 comment:

  1. I like your post on the Sap Moon and the link to edible Grande Traverse!