The greenhouse is nearing completion. FINALLY! However, we are noticing one major issue. It’s hotter than balls in there! We decided that between the automatic window openers, the thermostatic pump control and ourselves; we have three separate systems working against each other. We needed a solution and we found one… in Canada.
Last week we collected sap from our maple trees in order to make homemade maple syrup. (See how we tapped the trees here) We tapped the trees on Sunday and by Saturday afternoon we had about 72 gallons of sap! With a 40:1 ratio, that means that we should have just under 2 gallons of syrup. Here’s part two of our syrup making endeavor.
According to my camera roll, this was a pretty busy week out here on the farm. And better yet, it’s starting to feel like spring is just around the corner. We’re starting seedlings in the greenhouse, there may be baby chicks in the near future and the taste of homemade syrup is close at hand. But then again, this is Missouri. There could be a blizzard next week. Who knows. But here’s a look around the farm over the past week!
We love our bagels around here. Savory bagels, sweet bagels, bagels with schmear, bagels with meats, bagels in the morning, bagels for lunch, bagels here, bagels there, bagels everywhere. In fact, two of my favorite eateries happen to be bagel places. The Ripple Bagel and Deli in Indianapolis and Bergen Bagels in Brooklyn. While I was on this homemade bread kick I figured that I’d take it up a notch and try making bagels. So on Friday night at about 8:30pm, after a long week of work, I decided to open up a bottle of wine and give it a go. Sounded like a good plan to me!
In Missouri, we have a saying, if you don’t like the weather all you gotta do is wait like, 15 minutes. However, in February these temperature swings are perfect for tapping a sweet little sugar maple tree. Ideally, what you want is for the temperature to drop below freezing at night and get up to the 40’s during the day. What happens is that at night, the tree is all cold, lonely and constricted, then as the temperature rises it gets all hot, loosens up and lets its milky white sap flow. Okay, enough innuendoes (haha, in your end-o!).
So with the greenhouse structure built, it was time to start working on the inside. Zach and Dave have been doing a lot of research on benches, temperature control, lighting, and watering systems, while Nemo has been designing the very important manifold for the radiant heat in the floor, and anywhere else we need heat. We wanted to make the space as efficient and easy to use as possible. But first, we had to find materials.