Showing posts with label Maple syrup. Show all posts
Showing posts with label Maple syrup. Show all posts

Tuesday, February 9, 2021

Frigid Grass, Pipeline, Sap Lotta Sap and Tree Management

Like a shutdown corner on the football field, mother nature is doing her thing for the next week or two here at Glen Echo.  Below freezing temperatures and a few days of precipitation has moved us indoors to complete our course supplies refurbishing and other important duties before we get back out on the course. 

Green Root Shearing

Once temperatures have moderated and all the snow and ice is gone from the course, the course will not reopen until the freeze has come completely out of the greens. I've attached a 1 minute video from the USGA regarding root shear and its effect on golf greens.

Shearing occurs when walking on thawed green surfaces and the root zone is frozen. Foot traffic on softening bentgrass greens causes the surface layer to shift with our weight and can tear roots at the junction of the thawed and frozen part of the green. The shearing off or tearing of roots that were 4-6" long to barely an inch or less causes the plant to use a tremendous amount of energy to regenerate the roots back to their mature length. Now remember that there are an average of 

Keep in mind, all roots are continueing to grow and evolve during the spring season and into early summer. They are gaining root mass and extend top growth based on the supply of energy we provide. Once they've used all their energy for growth, there is usually excess energy that has no where to go so it is placed in storage to be used by the plant when production of energy does not keep up with demand. This generally occurs when soil temperatures reach around +85 and air temperature near +90 degrees during late June through early September.. 


Turf and Below Zero Temperatures

So will below zero weather have a negative effect on our turf? I'm glad you asked that question. Generally speaking our turf should be able to withstand these temperatures. Snow cover does provide some insulation but we only have about 1" or so covering our fairways and grens. 

 The turf most effected by below zero nights could be the bermuda grasss which we have invading almost all of our surfaces. It won't kill it completely but could potentially cause it to grow out from below ground. Normally bermuda begins to green up in its runners or stolons above ground. The freeze could force it to grow from rhizomes under ground because the runners on the surface on the ground could die back to below the surface. In most cases it will kill the plant completely but could delay its growth by weeks or more. 

Our golf greens, cool season turf have a higher cold tolerance to severe cold. We did discontinue mowing to allow our greens to get a little fluffy. I was contemplating a mow in January but saw the long term outlook and decided to hold on until February. I'm glad I waited. Mowing in winter, especially if it is milder can signal the plants to grow which could lead to some cold temperature injury. Poa annua can be negatively effected by cold but I've never seen much winter kill in my 31 years in the business here in St. Louis.  

Our zoysia grass tees, fairways have cold tolerance to about -5 to -10 degrees under normal circumstances. Without snow cover, north facing, shaded, and heavy traffiked areas could be subject to winter damage when temperatures fall into these ranges. This damage could result in slow green up and or death and in need for replacement.

Are there cultural practices which could reduce winter injury? Thank you for asking again and yes there are Best Practices that can assist in winter turf survival of zoysia grass. At Glen Echo, we do the following to improve our turf's chance for emerging unscathed in the spring.

  • Aeration and or slicing fairways/tees in the summer
  • Traffic control of carts and moving teeing grounds to reduce wear and tear. This is why we ask you to not drive directly from the teeing area to fairways because of wear and tear.
  • Light, the more light the better which means the removal of limbs and or trees as necessary to improve and increase light. A minimum of 5-6 hours is the best. This would also include root pruning of trees using our tractor driven root pruner
  • Ensure nitrogen fertilizer applications do not extend the growth of zoysia to far into the late summer/early fall which does not allow the zoysia to move into dormancy at the proper timing. Also provide adequate potassium to the zoysia through a late summer/fall which assists in winter hardiness
  • Reduce drought stress going into dormancy
  • Raise height of cut before season ends
  • Reduce traffic during non-growth dormancy months
Tree Management Plan

Our tree management plan is ongoing during the year. We did some significant pruning in the late summer/early fall to clean off suckers on trees and to remove lower and or dead branches that will allow more sunlight to get to our turf canopy. Our contractor is out this week removing a few trees that are on our green committee approved list that are too large for our staff to handle without being topped out. The committe has also given the green light to remove most Sweetgum trees from the property because of the immense clean up that are caused by these trees. The time and energy that will be saved from cleaning up gumballs as they drop can be moved to managing and improving other turf areas. We also have a few damaged and or weakened trees that will get our attention over the next month or so as well that we can drop on our own. Stump grinding will be completed and soil, sod and or seeding will take place depending upon where they are located. 

We have one tree left in our tree nursery which will be moved this winter. We will add another 3-4 back into the nursery before spring to allow them to grow and mature for future use.

Large Pin Oak being topped today near 4-5 cart path and main road. Tree has significant wounding in lower 1/3 of main trunk and top has continued to die back. 

Maple Syrup

We began the process of tapping our maple trees for their sap this past week. We had good flow the first day but the cold weather moved in and has shutdown the flow of sap. Looking at the forecast it appears the severe cold will break next week sometime and we will get temperatues above 32 which will allow for addtional flow. Attached is a video of a tree being tapped. We have about 15 trees tapped which should give us a great supply as long as temperatures moderate slowly over the next few weeks.




     Sometimes you get a bit greedy. 4 buckets of excellent
 flowing trees at the bottom of #3.
                                            
6 to 8 Drainage Project

The pipe between 6 to 8 cart path has been installed and the rock and dirt backfill is in place.
We still have a great deal of work to complete as the weather cooperates over the next month.
  • Additional soil to add as we pack it along and over the pipe
  • Grading and shaping of the soil
  • 4" drainage to be installed in front of 7 tee
  • Sodding all areas disturbed
Our hope is to complete this as quickly as weather allows so we can get the 8th hole open for play.



December/January Weather Stats

Daytime highs in Decembr were nearly 5 degrees warmer with night temps slightly warmer. Inversely, nighttime temps in January were over 5 degrees higher than normal with daytime being slightly over. Overall, averages were about 3 degrees above for the two months. 


December
TEMPERATURE (F) Observed Value   Normal   Depart Normal  Last Year
AVG. MAXIMUM    47.4               42.5       4.9           49.5
AVG. MINIMUM    28.8               26.9       1.9           30.0
MEAN 38.1 34.7 3.4 39.7
PRECIPITATION (INCHES)
TOTALS 1.60 2.84 -1.24 1.86
January
TEMPERATURE (F) Observed Value Normal Depart Normal Last Year


AVG. MAXIMUM 40.9 39.9 1.0 42.5
AVG. MINIMUM 29.0 23.7 5.3 28.8
MEAN 34.9 31.8 3.1 35.7 PRECIPITATION (INCHES)
TOTALS 3.82 2.40 1.42 6.49











Friday, January 31, 2020

Winter Play, Trees. and Sap, lots of Sap

We have not had many desirable golf days over the last few weeks. Warmer weather is predicted this weekend but we will remain closed through Saturday due to our greens being in various stages of thawing. Our greens should be thawed at least 3-4" before we allow play.

A couple things can happen with partially frozen greens. As you step on the surface of the green where the freeze/thaw line is very shallow, the green surface can shift or move as you take steps and the roots can tear at the demarcation line between thawed and frozen. This then forces the plants to use significant energy to grow back their to their full length into the late spring and early summer not allowing it to store energy reserves for the dreaded heat of summer. Also, the freeze line being too high will not allow moisture to drain deeper into the sand profile. The water trapped near the surface will make the surface act like a wet sponge. Foot imprinting will increase and plant tissue can be damaged from the extra soft conditions.

We understand the desire of members wanting to play but allowing a few golfers out when they should not be out could contribute to the loss of turf during the main golf season. I made a video below explaining our current situation. 
https://www.youtube.com/watch?v=xQ63T6vpHDg


Also in the video, I discussed our tree management plan that is taking place this winter. In the fall of 2018, I made a power point for the green committee regarding our plan for the next year or two. I put together a 3-4 minute power point showing the trees I was recommending for removal. We removed a number of the trees on approval from the committee but were not able to complete all of the removals due to time. I also felt like a few of the trees could go another year before removal so we delayed their removal to this winter. Through an arrangement that has worked well for us, we were able to get 2 more days of tree removal this winter than planned. The trees that were left from the year before declined significantly over the past year and needed to be removed. Many of our trees were planted in the 50's and 60's and are beginning to show some serious decline. Changes in climate over the last 10-15 years have not helped and has led to decline as they have aged. Record temperatures and high rainfall record years are the types of swings that don't help an aged tree population Pest issues including insects and disease along with lightning strikes and wind damage have been contributing factors as well.

I have also requested a number of tree removals over the last 11 years to improve tee and green turf. Our greens and tees have no infrastructure to assist in combating serious environmental issues. We have 1 green with modern drainage, the others only have a layer of topdressing sand that has helped us but is not adequate during severe wet conditions and heat.

Also, during the next couple of weeks you will see a few orange buckets hanging from our maple trees. Yes, yes, its time to start collecting maple sap to make some homemade Glen Echo Maple Syrup. Not sure what type of year we will have but if today's run is any indication, it might be pretty good. This next couple of warm days might slow down the production but next week with 30's and 20's should help us with our run. We need overnight temperatures below freezing and daytime temperatures to be above freezing to help the tree flow its sap properly for our collection. 43 gallons of sap to make 1 gallon of syrup!

https://www.youtube.com/watch?v=bL8jQBIKqrI

As your fairways, tees and zoysia green surround areas dry over the next week our two, we will begin spraying non-selective weed control and pre-emergent to our fairways. You will notice a little blue tint to the fairways which assists us in seeing the area we have sprayed to reduce over spray.  It will take the poa 2-4 weeks to begin to turn yellow, orange and then die. The pre-emergent will reduce the germination of crabgrass and goose grass in our zoysia surfaces.




Sunday, February 17, 2019

Maple Tree Tapping

The process of making Maple Syrup began many years ago for me. My father was a do it all kind of man. He was teacher, coach, and owned a restaurant. During the period of owning a restaurant in the 70's, he had a teacher friend who owned over 1000 acres of land a few miles away from St.Clair. The land was actually closer to Meramac State Park in Sullivan. On this land, I hunted squirrels as a teenager and dad would take me and my brothers deer hunting. My brother Ed still hunts on that property today with family friends.

They had a great deal of Sugar Maple trees on property with that amount of acreage. Dad would tap the trees and would use large cooper cooking kettles to boil the sap down. It would take hours and hours to boil this sap down to golden brown delicious home made maple syrup. Great fun sharing time with his friend Martin telling stories and getting away from the day to day troubles that owning a business can bring.

My 2nd brother Delmar built a sap boiler in shop class. Just a side note Delmar works for an industrial sheet metal company and did a little work on our greenhouse shaping a small vent for the heat system. He's also worked on many District clubhouses installing new duct work in remodeling projects. The shop class was taught by his friend Martin who was the owner of the property dad would extract the maple sap from the trees. The boiler had a large rectangle container on top which would hold up to 100 gallons of sap. This was quite the apparatus. It would also not scorch the sap quite as easily as happened on the open flame and copper pots. Our most successful run of maple syrup involved using this boiler. We had over 4.5 gallons of pure gold made. Before he used the large boiler, we would open a bottle and tell mom the syrup didn't taste very good and mom would say well dad must of scorched this batch.

Okay, enough of the story telling, now on to present day. Both my Brothers Delmar and Superintendent Ed tapped trees with dad over the years and since on their own with dad being gone almost 27 years. I had never been involved in tapping trees. Finally got the bug when I came to Glen Echo and decided I wanted to do something for the membership and I've done it ever since.

There's a nice link to an article on how sap flow works in a tree for those of you who are interested. Tap the link below.

We normally have about a 2 week window to tap trees in our area. Temperatures need to be above 32 degrees during the day and below 32 degrees at night. The transition zone creates pretty big swings in temperatures which are different than the northern or eastern climates where maple syrup production are much higher. If we make a large enough supply, Chef will sometimes make it available for a breakfast buffet during the season or will prepare a entree or dessert with the syrup during the season.

We have about 12 trees tapped including a couple in my backyard which produce a great deal of sap.
Below is a video of the tapping process.

 

Sunday, February 12, 2017

Maple Sap to Maple Syrup

We don't have a large supply of Maple Syrup this year to provide any for breakfast but we do have enough for Chef Brian to do some magic with in the kitchen.

The lack of consistent above 32 degree day temps and below 32 degree night temps reduces the proper sap flow required to provide us with large enough quantities of sap to give us a large supply of total syrup that can be used. 43 gallons of sap to make one gal of syrup. We will have about 60 gallons of sap which will make us a little over a gallon of syrup.  As temperatures warm and bud break begins to occur, the saps flavor changes and is not suitable for consumption.

A couple videos I've made over the last couple of days.  One for fun, the other to entice you with the smell of this beautiful naturally occurring product produced right here on the grounds at Glen Echo. Close your eyes and imagine the wafts of this light, natural tasting maple syrup drizzled across some Pork or in a dessert, Yummy!

https://youtu.be/aPmeCtrZ77I




https://youtu.be/iAC3H3YCSU8

Saturday, January 28, 2017

Sap Time(No we are not talking corny jokes in the bar)Maple Syrup

Maple tree sap is beginning to flow with some below 32 degree nights and above 32 degree days. Hopefully we will get a nice supply for Chef to use in something special this season at Glen Echo.

https://youtu.be/rLhXYECY868

Thursday, February 5, 2015

Maple Syrup Festival in far St. Louis County

A nice story on maple syrup festival this weekend in far west county if you have an interest.  We don't have enough trees or production at our site for this type of program but it looks like a fun event for famlies.

http://fox2now.com/2015/02/05/mdc-offers-visitors-sweet-treats-of-trees-at-maple-sugar-festival/

Friday, January 30, 2015

Maple Sap is Flowing at Glen Echo

I tapped a few maple trees to day and Glen Echo and the sap is flowing nicely. Below is a video of this beautiful sight.

Thursday, February 13, 2014

Video of Maple tree tapping

Produced a little video this morning as we have started to tap our maple trees here at Glen Echo.  The sap is collected and boiled down to the highly concentrated natural maple syrup that Chef Terry uses in various dishes throughout the year for our members and guests at Glen Echo CC.



Monday, February 3, 2014

Maple Syrup Article in Golf Course Management

Golf course management  did a quick hitting article regarding our Maple Syrup production here it Glen Echo. Check out the link below.  Pages 20-22.

http://gcmdigital.gcsaa.org/issue/249970/22

Sunday, January 26, 2014

Maple Tree tapping beginning this week!

In looking at this week's weather forecast, I think the beginning of Maple Tree tapping here at Glen Echo will commence on Thursday, January 30th.  I expect to have 15-20 buckets running this year to collect the Maple Tree sap.  This sap will then be boiled down to the delectable Pure Maple Syrup that will be used by Chef Terry and Sous Chef Jeff to produce some great dishes for our members and guests during the year.

Tuesday, March 5, 2013

Maple Syrup to another level


We make maple syrup on property to provide membership with a taste of this wonderful delicacy  In Ontario, maple syrup production is common and big business.  Interesting information below of this great natural product.

http://www.omafra.gov.on.ca/english/crops/updates/maple/
2013.03.04.htm

Nice production that last few days.  Looks like we might have enough to bowl down to another gallon of pure and natural maple syrup.  


Wednesday, January 25, 2012

First maple sap collected and boiling!

Collected over 20 gallons of sap during the first day and Chef Rob is boiling it down to produce our very own Glen Echo Golden Syrup.
Joe Wachter
Sent from my LG phone

Tuesday, January 24, 2012

Maple Sap Flowing

I've tapped about 18 trees to collect the maple sap that we turn into wonderful Glen Echo All Natural Maple Syrup.  With the moderate temperatures over the last few weeks, we have hit a perfect stretch of tempatures under 32 degrees at night and above 32 degrees during the day and sunshine which supports flowing of the maple sap.  Hopefully, we will have a great collection of sap this year which will boiled into maple syrup.  Please check out the links from the past if you would like some additional information on the process.

http://geccgcm.blogspot.com/search/label/Maple%20syrup

You will notice some changes in our program over the last couple of years.  The first year we used two liter bottles and 1 gallon milk jugs.  Last year we used 5 gallon home depot buckets and that is what we are using this year.  A couple of years ago we used a propane burner and my brother's iron firewood cooker.  Last season, Chef Rob and staff used their steamer in the kitchen to boil down the sap to syrup.

43 gallons of sap to make 1 gallon of Golden natural syrup so you can understand our need and desire of have a good flow due to the amount of sap that we need to collect to make a good amount of syrup.


Maple sap dropping into a collection bucket along #18 fairway.



Sunday, February 20, 2011

Maple syrup

Chef Rob and his staff prepared our first small batch of maple sap over the weekend into Maple Syrup and it tastes yummy.  Chef came up with the idea of boiling it down in his steam cooker.  It can only handle about 15 gallons of sap at a time.  As it boils down, you add more material to the cooker.  Our sap production this year is very disappointing but at least we have enough material for the 40 Mile Wine Dinner held later this year.  I expect we will have some additional sap drawn this week with cooler weather on the way so our members can enjoy some french toast or pancakes.
You can see the remnants of the foam from the sap on the inside of the steamer.   We only have a little over 1/2 gallon but the the taste is really good!

Thursday, February 17, 2011

Too warm for Maple Sap to flow properly

The break in the cold late last week was welcomed by all, including our maple trees which started to give off their wonderful sap which we boil down into maple syrup.  Well, warm weather and temperatures that stay well above freezing are not very good for sap production. 

I just read about the process which is called positive and negative flow which is how sap flows up into the tree and water moves into the tree through the root systems.  Pressures are created within the tree which  controls the sap flow.  The flow is controlled by temperatures that stay below freezing at night and go above freezing during the day. Not wishing for colder weather since we are in the business of members coming out and playing golf, I do wish for some near normal night time temperatures with some above average day temperatures for our members to enjoy the facility.  We have a 2-3 week window to draw sap and we are running out of time.  As trees get closer to setting their flower buds, the composition of the sap changes making it taste too bitter for maple syrup.

Article from last spring when warmer temperatures hit the northeast maple syrup production areas.
http://www.nytimes.com/2010/03/27/us/27syrup.html?_r=1

Monday, February 7, 2011

Maple Sap is Flowing

Leaving for a conference tomorrow and a couple of extra days of R & R.  The weather forecast is calling for some above freezing temperatures before I return so I tapped about 10 maple trees today to catch some of that magic maple sap which will be flowing pretty quickly during the warm up.  Cold day today but there was some sap flowing after a couple of days above 32 over the weekend.  I will probably tap another 10-15 trees the middle of next week.  When the sap is flowing heavily, buckets will need to be dumped everyday.  Some trees flow more than others based on the size of the tree and the amount of material flowing up that 1/2" hole in the tree.  Check out last year's posts for more information.

5/8" drill bit going about 1 1/2" into the tree.

Tap placed into the tree.  Sap running out of the tree right after drilling.


Buckets to collect the sap.


Monday, March 8, 2010

Last of the maple syrup

The last of the maple sap was boiled down Saturday.  My brother made an evaporator many years ago in shop class.  It is wood fired.  I went out to his place on Saturday afternoon and started the process of boiling down 100 gallons of sap.  The container held about 60 gallons at a time so we had to boil down about 50 gallon before all of the product had been dumped into the holding/boiling container.  It took about 8 hours to boil the material down to 9 gallons which would be finished on Sunday.  I ended up giving him a few gallons of the product for him to finish since he provided me with the taps and the boiling equipment.  I brought the remaining 6 gallons back to Glen Echo.  I boiled down the remaining material to about 2 gallons and then Chef Rob and staff finished it off to about 1 1/2 gallons or so.  We ended up with about 4.5 gallons of finished product this season.  Its my understanding that the Chef had a Pork Medallion special which had Glen Echo's homemade Maple Syrup as part of t glaze/sauce Saturday night.   

Water coolers, large white cooler and buckets full of sap waiting to be boiled.
The evaporator full of sap waiting for the heat to come up.  The container is about 2'wide, about 4' long by about 1' deep. 
The sap coming to boil.  Brother Delmar and a great view in the background.  
Getting near sunset with the sap boiling in the foreground.

Friday, March 5, 2010

2nd batch of Glen Echo's own homemade Maple Syrup

Chef Rob and the kitchen staff finished off our second batch of homemade maple syrup in the kitchen on Thursday boiling down the remaining 4-5 gallons to 1 1/2 gallons of finished product..  I went up this morning and got a taste of the product, yummy.  

My brother has an outdoor stove that he has used in the past to make maple syrup.  It has a wood firebox on the bottom which heats up the sap.  The sap is held in container that sets into the unit for boiling the water out of the sap.  This is the recommended way to make syrup because it saves on propane costs and also gives the syrup a smokey flavor.  I hope to get another batch boiled down this weekend using his stove.  That might finally be the end of our production for the season.  

The pictures below are plated French toast covered in syrup and maple glazed pork tenderloin.  The glass in the background is not Sherry, it's a glass of Glen Echo's own homemade Maple Syrup

I've attached a couple of videos from You Tube which shows the making of maple syrup in Wisconsin.  A little larger scale operation than Glen Echo.



Friday, February 26, 2010

Syrup's complete

Just completed our first batch of maple syrup.  Little over1 gallon.  Flavor is excellent.  Produced with a little too much heat which created some crystallization when cooled but will be great none the less.  Should get some great production this weekend from our taps.  We will probably prepare another batch sometime next week.
Chef Rob came down and helped me strain the batch.  He's behind the camera.

Tuesday, February 23, 2010

Maple syrup in the making

Our collected maple sap is currently on the fire at the maintenance building. Beginning the boiling process to reduce the water out of the sap and make our Glen Echo natural Maple Syrup. Chef Rob is excited. He went out with me Saturday an drilled a few trees and put a couple of taps in place. He already has a couple of recipes in mind to utilize the syrup. We have collected about 60 gallons of sap so far so it will probably take a couple of day to process it down. Should make about 1 1/2 gallons of syrup. The below 32 degree nights over the next few days and above 32 degree days should provide for some pretty good sap flow and collection over the next few days.
Pan boiling away the water out of our first batch of syrup.
Our water coolers holding the 60 gallons of sap collected over the last 4-5 day.