North American Fruit Explorers mailing list at ibiblio

["Stephen Sadler" <Docshiva@Docshiva.org>]

The only Birch syrup I've seen commercially comes from Alaska, in limited
amounts, and you're right - with shipping it's a little spendy.  In addition
to trees mentioned, you can tap and make syrup from Butternut, Alder and
Sugar Pine.  

The Shagbark and Poplar syrups one company sells are made as Lucky
describes, using the bark rather than sap.  I've tried the shagbark, and
didn't care for the flavor.  The terms I might use to describe what I
remember of it - strong, smoky - may sound appealing, but it really didn't
work for my palate.  I like darker maple syrups - C grade, even - but not
this.  Your mileage may vary.  

Too warm down here in the Sacramento Valley, I think, to try sugaring/syrup
making (well, except from sorghum, and malted grain syrups).  Our foothill
farmers have tried it, with success short of commercial viability.  I've a
place up at 7500 feet, plenty cold enough, maybe I can find a sugar pine
candidate up there.  Spring is in late August up there - how would I know
when the sap runs? 

~ Stephen

-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of S & E Hills
Sent: Tuesday, February 19, 2008 2:54 PM
To: 'North American Fruit Explorers'
Subject: Re: [NAFEX] Maple

Birch can be tapped as well.  I'm not sure which varieties, but I do recall
looking for Birch syrup a few years back. (never did find it, reasonably
priced.  I did find one source, but the shipping made it prohibitive)

Scott Hills
Saint Clair Shores, Mi

-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Lucky Pittman
Sent: Tuesday, February 19, 2008 5:43 PM
To: fruitopia@firstva.com; North American Fruit Explorers
Subject: Re: [NAFEX] Maple

At 04:35 PM 2/19/2008, you wrote:
>  I'd love to know what else I can tap for syrup.

David,
A couple years back there was an article in the NNGA proceedings 
about tapping walnuts to make syrup - and in some small taste tests 
that were conducted, the black walnut syrup was preferred over 
maple.  I suppose you could also tap hickory/pecan, since they're 
members of the same family.

I've made hickory syrup by boiling nuts, nutshell fragments, and 
husks, straining, adding sugar, and cooking down to desired 
consistency - and some people do the same thing with strips of 
exfoliatingbark pulled from shagbark, shellbark, and pignut hickories.

Lucky

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