tag:blogger.com,1999:blog-3045806909305588275.post118893727328030038..comments2023-06-26T06:14:26.859-04:00Comments on Wild Burlington: Beyond maple syrupTeage O'Connorhttp://www.blogger.com/profile/07425205138695719509noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-3045806909305588275.post-54979754664678561952016-12-07T15:36:11.361-05:002016-12-07T15:36:11.361-05:00oh dear, the trolls found even this little blog. D...oh dear, the trolls found even this little blog. Did you ever tap any Norways? I have heard both that the sap is decent and awful for syrupCharlie Hohnhttps://www.blogger.com/profile/11592135980458005047noreply@blogger.comtag:blogger.com,1999:blog-3045806909305588275.post-19499421064855806352014-05-20T22:32:11.025-04:002014-05-20T22:32:11.025-04:00Thanks for keeping me honest. For the most part, w...Thanks for keeping me honest. For the most part, we didn't really get any worthwhile flow, which was interesting. I'm not sure if we tapped too late, didn't leave the taps on long enough (we left them until about bud burst for each species). Early season boxelder and norway maple are decent additions to the repertoire. Silver maple's good too. Hickory, oak, and walnut were all fantastic, but we only got a real little bit of sap. Birches were okay, but not much sap flow and takes a lot to boil down. This year I stuck to walnut, Norway, and boxelder out of convenience. Overall, not much of a scientific study, so negative results in this case are not really results. <br /><br />And blogs don't make promises, but bloggers can. Maybe I just don't operate on the same time scale as will satisfy your curiosity, Anonymous.Teage O'Connorhttps://www.blogger.com/profile/07425205138695719509noreply@blogger.comtag:blogger.com,1999:blog-3045806909305588275.post-1748112452174629142014-05-20T22:31:32.837-04:002014-05-20T22:31:32.837-04:00This comment has been removed by the author.Teage O'Connorhttps://www.blogger.com/profile/07425205138695719509noreply@blogger.comtag:blogger.com,1999:blog-3045806909305588275.post-471562260566481492014-03-17T01:18:36.081-04:002014-03-17T01:18:36.081-04:00It's no surprise that you never followed up wi...It's no surprise that you never followed up with any results. Blogs never keep promises.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3045806909305588275.post-83190926914795483542013-02-07T09:41:43.839-05:002013-02-07T09:41:43.839-05:00I'm not sure - it's all an experiment! One...I'm not sure - it's all an experiment! One thing I do know is something like Norway maple sap is toxic. But the sap earlier in the flow is still edible (and quite delicious). I think the tree initially pumps all its resources into getting the sap up from the roots into the crown. Then, as temperatures warm (and flying insects emerge), the plant ramps up its chemical defense production. That's when sap starts tasting "buddy" and something like Norway maple gets inedible. I wonder if it's the same for cherry? I'll let you know!Teage O'Connorhttps://www.blogger.com/profile/07425205138695719509noreply@blogger.comtag:blogger.com,1999:blog-3045806909305588275.post-43501979510164083162013-02-06T22:07:37.501-05:002013-02-06T22:07:37.501-05:00Isn't black cherry sap toxic too? Or just too...Isn't black cherry sap toxic too? Or just too bitter to possibly eat? I know some parts of cherry plants have arsenic... Charlie Hohnhttps://www.blogger.com/profile/11592135980458005047noreply@blogger.com