Bountiful Berry Harvest in Alaska + Recipe for BBQ sauce with berries

Sadly, 2023 was “the summer that wasn’t.” The Land of the Midnight Sun was, instead, the Land of the Midnight Rain and Mid-day Rain.  One friend quipped that his location only had three rains - but one lasted 28 days!  In fact, local weather reporters said that this has been the coolest summer since 2008.  The temperature was not as much of a problem as all the rainy and overcast days. For us, I think the longest stretch of consecutive, sunny days was 4, and those were few and far between.  

 For someone who tries to raise a lot of our own food, this was a sad state of affairs. My vegetable gardens were pretty much useless.  Seeds, seedlings, and bulbs rotted in the ground, and those that grew were leggy and thin.  Cauliflower and broccoli never set heads.  Sunflowers never flowered.  Even the plants protected from rain in the greenhouse, were underwhelming. 

Fortunately, though, 6 different herbs did well on a covered porch, so I dried or infused them in cooking oils and we harvested GALLONS of berries which love this ecosystem in sun or rain.  Yea!

Our manual food mill

Our boreal forest has acidic soil, from the spruce trees.  So berry bushes are common under story plants.  Wild raspberry bushes grow in such dense stands that I have to cut them back with a weed whacking blade to create a path or to encourage anything else to grow in that area.  I love wild high bush cranberries, though, and nurture hundreds of those plants, pruning dead branches and suckers, culling weak ones to give healthy ones room to grow.  Some of the plants now tower above the “normal” height as slim trees.  Little blueberry bushes hug the lake shore.  We kayak to gather a handful at a time.  Even our dog likes to eat those berries right off the bushes.    

In addition to enjoying the wild berries, I have planted many others, such as haskaps, red, white, and black currants, raspberries, saskatoons, gooseberries, and strawberries. I enjoy their flowers, foliage, and of course, the tasty fruit, which range from sweetest (saskatoons and strawberries) to tartest (currants and cranberries).  All of them are chock full of vitamins and anti-oxidants.

By various preservation methods, we enjoy them throughout the year.  Those without big seeds are the easiest to use.  Some, I freeze whole, to pop into pancakes, pies, or muffins or snow ice cream in winter.  Others I store in vinegar.  Most I pressure can for shelf stable juice, jam, jelly, chutney, and other concoctions, like barbecue sauce (See recipe below).  

The first harvest of the year is haskaps from five bushes that line the south side of our cabin. 

About a gallon of currant juice

They range in size from 6x5x4 to 3x3x4 ft.  The fruits have a knobby, elongated shape, like one’s little finger, with dark blue-purple skin.  They taste like a cross between a blackberry and a concord grape.  After eating our fill straight from the bush, we harvested about 1 ½ gallons, mostly for a delicious jam.  I love it with corn pancakes. 

Domestic raspberries spread as prolifically as their wild brethren.  My original 15 canes now fill 4 rows, about 14 feet long, each, plus scattered other plots, plus all the canes I have given away to friends or yanked out of adjacent gardens that they invaded.  We harvested about 6 gallons and finally stopped because the rain battered the remaining fruit.  We use this bountiful harvest in various ways.  Bryan recently made a batch of beer with 5 lbs of raspberries.  I add some to a batch of pinot noir (that I make from a kit of concentrated pinot noir juice - Fontana brand, about $69 to make 6 gallons).  I make many jars of spicy barbeque sauce this time of year with one berry or another.  This year: raspberry. 

None of the currant recipes I find on line seem to bother about the many seeds, but the variety we planted has lots of them for the size of the berry, and since they are bigger than raspberry seeds, I do not like them in a final product.  High-bush cranberries, too, have a large, flat seed.  So both of these berries I process into juice, syrup, or jelly, netting 4:1 yield – that is 4 gallon of fruit yields 1 gallon of fruit. 

The procedure of separating the fruit from the seeds involves several steps, several counter tops, and makes a mess, so I prefer to harvest many gallons over several days, freeze them, and then set aside several hours to process the fruit, and then pressure can it.    

Red currant bushes

When I started out, I poured raw berries into the hopper but the act of grinding squirted juice all over the kitchen.  Since then, I heat the berries in a big pot first, to pop the skins.  Then I let the pot cool overnight.  The next morning, after breakfast,  I assemble the food mill and clamp it to the kitchen table, next to several rags and two big bowls.  In the sink, I place a cheese cloth lined colander over a large pot.  I ladle the juicy berries into the top hopper and start manually turning a metal arm that draws  the fruit down into the grinder.  The juice pours into one bowl, while a pulpy, seedy bolus is extruded out into a second bowl.    

Our food mill came with several grinders, each with different sized holes with helpful usage labels like “salsa”, “berries” and “apples.”  However, we found that the “berry” grinder cannot handle the seeds of the cranberries and currants.  They clog the mechanism to a full stop, which we then have to dismantle, clean, and reassemble.  A MESS.  So we use the “salsa” grinder which does not clog, but allows a lot of seeds to escape into the juice bowl.  Now what?  After I process the fruit, I pour the seedy juice through the large cheese cloth lined colander in the sink.  Then I squeeze out as much of the juice as I can into the pot.  When I have hens, I feed them the pulp and seeds.  When I don't, I dump them in a location where a future bush might be a pleasant addition. Major clean up of sink, table, floor, pots, bowls, and mechanisms ensue.   

When I have accumulated about 2 gallons of juice, it is time to pressure can it in order to make it shelf stable for future enjoyment or for gifts.  For my size canner, I sterilize 7 quarts or 14 cups of glass mason jars in hot water in the pressure canner while heating the juice on another burner.  I ladle hot juice into hot jars, screw the lid onto the canner, and process for about 15 minutes.  Easy.  If I want to make jam or jelly, I mix a 1:2 ratio of sugar to juice and bring to a gentle boil, cooking it down to thicken it.  With a candy thermometer, I endeavor to get the temperature to about 220 F.  If all goes well, the mixture will thicken into jam.  If not, I have fruit syrup.  What’s not to like?  I also enjoy drinking the sweetened juice hot or cold.

 When I was a single mom, I looked at those small, expensive plastic containers of berries with envy.  On occasions when I bought one or two, my boys and I devoured them in a minute.  I feel so fortunate now, to live in a setting where so many delectable berries grow so prolifically… even in such a cold and dreary summer, when little else did.

RECIPE:  SPICY BARBEQUE SAUCE WITH BERRIES

I make this is large batches.  The recipe below is for a small batch, in case you would like to try it out and tweak it for your tastebuds.

Beer: 1 cup

Vinegar: 1 cup

Molasses: 1 cup

Berries:  1 cup of mashed raspberries or 1 cup of currant or cranberry juice  (Blackberries would be good, too)

Tomato paste:  1 6 oz can

Chipotle in adobe sauce:  1 pepper, chopped, and a tablespoon or so of sauce

Add herbs and spices of choice.  I add coffee and cloves to “darken” the flavor, several cloves of garlic, and chili powder. 

Enjoy.

Find my book for $5 on Kindle here,  https://www.amazon.com/dp/B0BZN1FZR9/ref=sr_1_1

Spring Breakup: Two weeks from snow to edible wild plants

(The prior article focuses on the Breakup's lake ice and water fowl.  This one focuses on rapid changes on land).

Breakup, our term for spring, is FAST.

After a long winter, the snow melts several inches a day in April and May, leaving increasing spaces of muddy soil shaped by serpentine tunnels of voles (meadow mice) and punctuated by 8 months of dog poop.  A Southern relative asked me why I wait until spring to pick it up.  Why not do so every day?  Perhaps she has not spent much time in snow.  Warm excretions sink through soft snow.  So in spring, we find the scat of moose, coyotes, spruce hens, and our dog, Buddy. 

Note how red the calf is.  The cow blends into the spruce trunks.

I shovel his winter poop into four small, galvanized bucket loads and dump it beneath a tree at the edge of our woods, in a low spot behind the berm that edges the lake so it will not defile that water source. On our muddy paths, we find the distinctive oval tracks of 1000 pound + moose along side branches of new cranberry growth snapped off as tasty snacks by these hungry, herbivorous ungulates.  It is usually not until early June that we open the curtains in the morning to see a cow munching bushes a few feet away, with one or two gangly little calves nursing beneath her big belly.  I look forward to that.

In early May, we harvested about 20 gallons of birch sap before the leaves emerged, but the sap turned milky (bad) fast, and my effort at birch sap wine molded.  By mid-May, the first flowers are always those of wild currants, their small and modest mauve and white flowers emerging above snow covered root stock.  By the end of May - only two weeks after the yard was mostly covered with snow, I harvested dandelion leaves, flowers, and fireweed shoots for our first fresh salads, accompanied by biscuits flavored with citrusy larch tips.  Far less useful growth is the wild sweet grass that reached shin height in a week which, if left alone, would ascend to 6 feet by July and flop over and strangle all plants nearby.  So, an urgent, annual spring task of mine, while growth is emerging so quickly, is to weed whack tough, spiny devil’s club, wild raspberries and the wild grass over 7 days, one hour per day to make space and sun for more desirable opportunistic plants. 

Birch sap tap

Why raspberries, you might ask?  Who doesn’t like raspberries?  Here, they grow in thick stands  through underground runners as well as animal and bird spread seeds.  The dense growth is not allopathic chemically, but physically.  They deter any other plants except nettles and grow tall enough to entangle the branches of nearby shrubs and saplings. (Elsewhere, we grow five rows of domestic raspberries for fruit)

To reduce the population, I have to use a weed whacker blade to cut through dozens of canes per square yard the first year, after which I can shift to a weed whacker line for several more years.  This multi-year effort opens up space for more desirable ground cover to naturalize.  It delights me to see the dappled shade beneath birch and spruce populated by graceful ferns, white dwarf dogwood and starflower, pink prickly rose, (which is related to raspberries), and the wild currants, which tumble over and around spruce stumps.

I love my first morning sniff of the outdoors as soon as new growth emerges.  Every day smells sweet, and different, as a succession of plants come into leaf or bloom.  Even the sweet grass, as the name suggests, and alder leaves have a delicious scent.  

As I look through the windows of our log cabin, and walk up and down our paths through the property, I enjoy the evolution of two rather large and tangled rose gardens, and large expanses of “lawn” lovely all summer with white starflower and dwarf dogwood as well as domestic strawberries that naturalized into a ground cover along the lake shore.

My weeding efforts generate not only beauty but food and habitat.  I increase the number of cranberries I harvest from those pretty shrubs for juicing every fall.  The rose bushes grow nearby, where I gather petals for salads and hips (the fruit that follows the flowers) for vitamin C additions to winter teas.   Those little spruce and birch grow slowly for about the first 6 years and after that about 2 feet per year, for shade and windbreaks for us, and habitat and food for birds and martens.

This successional development of plants has developed into an enduring interest for me. Although I rather ruthlessly cut raspberries and devil’s club to the ground, I weed whack the wild grasses several inches above, in order to scrutinize what wants to grow here or there if given some sun and space.  I wander slowly with a roll of blue flagging tape, leaning down to mark tiny spruce and birch, as well as other slow growing, desirable plants.  My goal has never been a suburban lawn of grass.  I love the wild plants – but I admit to favoring the ones I extol here vs the invasive growth of alder, devil’s club, and sweet grass, which I endeavor to reduce, but not eradicate, in number and influence.

My newly published book can be found here:   https://www.amazon.com/Log-Cabin-Reflections-Off-Grid-Homestead-ebook/dp/B0BZN1FZR9/ref=sr_1_1   I hope that you enjoy it!

Winter Animal Tracks + Recipe Saskatoon Pancakes

One of my favorite things to do in winter is to observe and follow animal tracks I find on walks around our property or along woodland trails. No bears sign of course - they are hibernating. Nor do we see moose until mid-winter. I imagine that those huge animals prefer to linger close to the open water of creeks and rivers until they freeze over. After that, they lumber through the deep snow to our vicinity and yank pitifully at birch and cranberry branches for a few calories, and then curl up out of the cold, northern wind. (If there is reincarnation, I do not want to be reborn as a 1600 lb herbivore in the arctic!!!) 

 

The tracks we see most often are the dog-like footprints of coyotes, the big cushioned feet of hares, the narrow tread of martens and slimmer still of weasels (to which they are related). The latter is distinguished by an accompanying tail swipe between the legs. By the length of the stride, we can tell if the animals are strolling or running. Rarely do I see the tracks of voles (small meadow mice) because they burrow under the snow all winter, leaving telltale swales in the spring mud. However, this month, our snow is so shallow (maybe 2-3 inches) that I see their little foot impressions, complete with perfectly defined tiny toes. Their tracks run back and forth across short, exposed distances between tree stumps and the fluffy, insulating tents of dead fern fronds. I also see the tracks of their predators overlaying their own, presumably some hours later. Fast and quiet martens and weasels like the caverns beneath tree trunks, too.

 

Sometimes we catch a peripheral glimpse of a speedy and lithe white weasel or a black marten. These wily predators can sniff or hear the creatures beneath the snow. I have watched a marten run across a field, stop, approach slowly, and then leap into the air to dive into some sub-nivean nest for dinner. With one in his sharp teeth, he trots off for a quiet meal. I also see ravens fly, dive, and then fly off with something dark in their beak. The bottom of the food chain is a vulnerable place to be. 

Moose last winter

 

Only once have I seen a blood trail. If I interpreted the ground signs correctly, an eagle swooped down to grab a hare just before it dived under a tree. The talons drew blood of some volume that pooled at the base of the tree, and then spotted the snow in a linear pattern as the bird lifted off. We found no body in the vicinity. All of this “dog eat dog” world transpires during the summer, too, of course, but it is hidden in the verdant, fast growing landscape. It is winter when I ruminate over clear reminders of the vulnerability of life – for us and other creatures - water, food, warmth, and safety. 

 

Recipe: Saskatoon Pancakes 

1/2 cup each of corn meal, oatmeal, white or wheat flour. 

1 cup sour dough starter or buttermilk or milk "soured" with a tablespoon of vinegar or lemon juice. 

Add water to adjust texture for thick or thin pancakes. 

1 cup of saskatoon berries (fresh in summer or frozen in winter) or blueberries 

4 teaspoons baking powder 

3 Tablespoons melted bacon grease, butter or oil

 3 Tablespoons sugar or honey

1 egg

Combine. Cook on a medium high, greased griddle. Extra oil or bacon grease will yield lacy, crispy edges. We serve this with homemade rhubarb syrup or honey, but any syrup or molasses is tasty.

Highbush Cranberry Harvest and Alaskan Recipe

My adult version of Halloween Trick or Treating is to gather highbush cranberries when they are red and ripe in the autumn.  In cool weather (40s F), I amble around the hundreds of plants on our property, delicately raking the glistening red fruit through my fingers and depositing them in a bag slung over my arm.

 

Mature, fruit bearing plants range from waist high to 15 feet here, with an airy arrangement of opposite maple-like leaves on slim, upward curving branches. (see photos below)  Both in spring and fall, they are very pretty.  This time of year, the foliage varies in color as far as the eye can see - green, yellow, orange, red, and burgundy - depending on whether their locations are sunny or shady.  I pick a gallon at a time of the reddest fruit, letting the orange ones imbibe their full complement of sunny goodness for a few more days.  

Most bushes prefer to grow in dappled shade under or near birch trees.  But the “blue ribbon” producers thrive in a sunny thicket in front of the lake where no birches grow.  I puzzled over this anomaly for a while until I remembered all of the waterlogged birch trunks we had hauled out of the lake back in 2007 and 2008, to ensure safe passage for docking float planes.  Based on the birches leaning precipitously over the water elsewhere on the lake, I presume that the root balls of those erstwhile trees probably drowned in saturated shore side soil, and tipped into the water.  In the meantime, they created an ecosystem conducive to my beloved cranberries.

As I wander about, kicking yellow birch leaves, I can feel that the cooling land is getting firmer under foot.  I breathe in the musty scent of the woods, and listen to the rasping sound of drying and brittle leaves as they rub against each other.  I pop a few of the tart, juicy fruits into my mouth and feel them squirt out their load of vitamin C.  To me, this is the iconic taste of fall.  What a pleasure these daily excursions are.  They stimulate all five of my senses.  

After each day's harvest, I rinse the berries and sort out any debris before popping them in a bag to store in the freezer until I have enough to go through the process of assembling, using, dismantling, and cleaning my manual food mill.  Unlike bog cranberries, these have a flat seed to extract, so I set up two bowls - one to receive the juice (for people), and the other to collect the seeds and pulp (as a winter treat for the chickens).  Most of the juice I sweeten with our newly harvested honey and drink thick, like a nectar, hot or cold.  Some I set aside unsweetened, to add a wonderful flavor to barbecue sauces, vinaigrettes, and fruity desserts. 

As a child, my exposure to cranberries was limited to canned jelly on Thanksgiving.  Now I nurture the plants for the spring and fall beauty as well as their tasty, vitamin rich addition to my larder.

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Recipe for Barbecue Sauce:

2 cups fresh, unsweetened cranberry juice

2 cups beer

2 cups molasses

2 cups vinegar

1 small can tomato paste

1/2 cup black coffee

Dried orange rind, about 1/4 of a fruit

Herbs and spices to taste.  We like it hot, so add a lot of hot dry peppers and garlic.  I also like a "dark" flavor so I add cloves and cinnamon.  

Simmer and cook down a bit to thicken.  Flavors combine best if consumed the next day or many hours after cooking and resting.

Butchering Chickens: Slow and Effortful

For five or six years, we have raised laying hens and enjoyed them immensely, for their eggs, foraging for bugs, and alerting us to predators, as well as for their entertaining antics.  We have kept 4-6 at a time, and named them.  I have never been able to kill any or eat those that died.

However, I do like to eat chicken, so I thought it time to explore raising and butchering meat chickens.   A friend  had the same idea.  So she bought 25 Cornish cross chicks, which are the ones  most commonly raised for meat in the U.S.  We agreed that she would care for them for 6-8 weeks, we would split the cost of purchase and feed, and then my husband and I would join her for the butchering work.  

Restraining cones with occupants

Here is what I learned and what I will do in the future.

When we arrived, my friend was fuming that the development of this breed is unconscionable and she will never buy them again.  The Cornish cross is bred to gain weight so rapidly that by 6-8 weeks (6 weeks for us), they are unable to live with their unnatural weight distribution.  Their hearts, lungs, and legs cannot support them.  Many had respiratory problems, three appeared to have died of heart attacks, and one had a broken leg.  None behaved like her laying hens, which are active, social, and curious roamers.  These chickens were listless and sedentary.  They also SMELLED BAD – which is apparently a known trait.   Her daughter cried at the state of them.

We set up the butchering area outside for five of us to work:

Alaska Chicken Care

My sister provides  “Four Seasons” Hotel treatment to her pets.  My animal husbandry, on the other hand, is more rudimentary.  Maybe a "Motel 6" analogy is appropriate, or, since eventually, we kill and eat our animals, perhaps, the Bates Motel.

Son with chickens

She has a dedicated LIVING ROOM for her huge puppy, and thrones in each room for both dogs so that they can survey their domain, as well as supervise the ministrations of their human minions.  The puppy attends Doggy Day care one day a week to enhance his socialization with peers.  Her dogs take allergy medication.  I think they may have health insurance, too.

For her guinea pigs, she provides freshly laundered linens EVERY SINGLE DAY, and delivers organic cilantro, no doubt picked by happy, free-trade farm workers. 

If there is such a thing as reincarnation, I want to return as one of my sister's pets.

Here:  not so much.

Alaska Earthquake Effects at Remote Cabin

Alaska is VERY seismically active.  At our place, we feel the earth shudder several times a year.  On November 30, South Central Alaska suffered a 7.2 earthquake, followed, in the ensuing month, by more than 6000 aftershocks, some of which were strong enough (above 5.0) to cause additional damage. 

Ceiling earthquake damage

At the time, we were out of state, so we nervously contacted friends in Anchorage and the Mat-Su Valley – on either side of the epicenter – to see how they fared.  One man said that everything on any shelf, wall, or mantle came crashing down, and his house is now riddled with cracks.  He was particularly devastated that his sons’ clay mementos, like their hospital footprints, had been smashed to smithereens.  A woman lost only one wine glass… and an entire 30 gallon aquarium (on carpet, of course!).  An acquaintance said that her home was fine but that her father’s house was totaled and he barely escaped when his two story stone fireplace buckled, smothering  the couch on which he had just been seated, seconds before.   The closest school to us – some 20 miles by air – is closed for the rest of the year.

Frugal Organic Savings to Do at Home

 

 

as seen on www.survivalblog.com

 

When people jokingly refer to Whole Foods as “Whole Paycheck” to indicate the price points, I wonder if they conclude that all organic products and foods HAVE to be expensive.

I have learned that it is indeed more expensive to raise meat on a small homestead than to buy a rotisserie chicken at Costco.  But so many pricey organic foods and products are quickly and cheaply made at home.  A frugally organic minded person can save thousands of dollars per year.  Below are some examples and sample price points.

HYGIENE/BEAUTY/CLEANING: 

a)           FACIALS and HAIR TREATMENTS: Pay $100 vs.  < $1. 

Honey and Beeswax

I love feeling really clean, and have paid $90 - 110 for facials in the US (and $15 in India). But you know the ingredients and labor are highly marked up.  Now, I give myself two facial/hair treatments a week, right before bathing:  one with 2 tbs of bentonite clay (bought on-line) for a detoxifying face and hair mask, and another with 2 tbs of honey, diluted, as a moisturizer for face and hair.  A pound of the clay has lasted me about 2 years (about $12) How is that for a substantial savings?

b)          SHAMPOO and HAIR RINSE: $20 vs < $1.

 I make ours with a few drops of castile soap (vegan liquid soap.  A $15 bottle has lasted me 3 years so far) (bought on-line), 1/2 and 1/2 vinegar/ water, and a sprinkling of herbs of choice, like rosemary or sage for brunettes, or essential oils for scent.  My hair feels squeaky clean and my scalp feels tingly.  Very pleasant.  Just don't get it in your eyes.

c)                  CLEANING SUPPLIES:  $60 vs <1

I use vinegar, baking soda, and salt for all cleaning (house and clothes), sometimes boosted with borax.  No more space hogging, smelly cleaning supplies.

WINE:  6 gallons/30 bottles for $450 vs $79 - 129 and

BEER:  6 gallons/66 bottles for $330 vs $39 - 69

We harvest both wild and domesticated raspberries

We make our own wines and beers.  Most of the ingredients are sold at home brew supply stores, including very regionally specific grape selections, such as New Zealand sauvignon blanc.  We also ferment mead and wine from our bees' honey, berries, and birch sap.  Neither libation takes much time to make or age. Beer takes longer to make because the wort (sort of a tea) is heated and the heat maintained for 2 hours, but less time to age (about 3 weeks).  Wine is not heated so it takes about 30 minutes to combine ingredients and then takes 6 weeks to a year to age.  Some special equipment is required, which can often be found, used, on Craig's List, for less than $100 altogether.  Cost savings? We ferment ours in 6 gallon carboys (glass jugs), which compute to 30 bottles of wine or 66 bottles of beer.  A beer drinker can save 70-90% and a wine drinker can save 50 - 75%, presuming a $15 bottle of wine and a $5 bottle of micro-brewed beer. ($15/wine bottle x 30 = $450+. 

$5+/micro-brewed beer bottle x 66 = $330).  

  

We pay $79 - 129 for kits of varietal grapes (nebbiolo, pinot grigio, sauvignon blanc) and $39- $69 for the ingredients to make a Belgian style tripel, which I've seen priced at $13/one large bottle.

Alaska Honey Harvest: Raise your own sweet

For the past few years, our four hives have produced a total of 11-17.5 gallons of delicious and useful honey each summer (depending on weather and hive population). And to my delight, each year's harvest tastes different:  2016 tasted deliciously like caramel and 2017 offered a wonderfully floral flavor.  This year's low production (because of all the rain?) is tasty but without the extra quality of the prior two years. What will next year bring?

Lots of bees making honey!

To someone who thinks of honey as a topper only for an occasional biscuit, our homestead production volumes may seem excessive.  Me, too, at first. The harvests inspired me to find many uses for that delectable golden syrup.  I learned that food is only one end product.  Below are various frequent uses as well as information about the bees we raise and how we extract the honey.

Hygiene:
Honey is a humectant, so it attracts water molecules in the air, as a natural moisturizer. It can soothe sunburn or windburned skin as well as dry hair.  I give myself a honey facial and hair treatment 2 or 3 times a month.  Imagine how lovely that smells!  I simply dilute a few tablespoons of honey and slather it all over my head and face, letting it rest for about 20 minutes.  It rinses out (easily) in a bath or shower, leaving soft skin and fluffy hair with healthier looking ends.  I have made moisturizing bars with honey, beeswax, and lanolin for friends, but at home, it is easiest to spoon the honey straight out of a jar. If you have a pint in your pantry, give it a try.

Medicine:  Honey tempers the sting of a burn or bug bite, and its anti-microbial properties have  been known for thousands of years to protect cuts and scrapes from infection.  Many people add it to hot liquids to calm a cough or sore throat, and to render strong tasting medicines more palatable. For example, some people soak garlic cloves in honey and pop those to ward off pesky colds.

Regular hive check

Alcohol:  I have made several batches of mead.  For some reason, the straight honey/water/yeast mixture ferments less reliably for me than those mixed with wild plants and their natural yeasts. So I favor the latter.  Raspberry mead is my favorite.  The results have been dry with a gorgeous color, a fruit forward scent and a lingering nutty aftertaste. I have also flavored mead with elderflowers which impart a delicate flavor.  Maybe I will try a cranberry mead this fall.

34 Degrees - Spring is Here!

Anyone looking at these photos might understandably doubt my assertion that spring has arrived.  We still have 1-2 feet of snow throughout the yard.  Temperatures linger below freezing past breakfast.  In fact, the iced tea I store on the back porch overnight flows around a frozen chunk at 11 am.

But even my chickens know that spring has arrived; they have started to lay eggs daily.

The snow recedes

The sun, which barely rose above tree top level in February now soars overhead, granting us 15+ hours of sun per day, so we retired the floor lamps to an outbuilding until September. Outside, the snow surface is degrading.  Along south and west facing hills it is sloughing down in sinuous lines.  In flat meadows it is pitted and pockmarked as it settles.  A sole pool of water is widening in one shallow spot along the lakeshore - perhaps the first spot where pike will spawn.

Turning Alaskan Birch Sap into Syrup, Part 2

(This is Part 2, focusing on cooking the sap down to syrup.  To read about collecting the sap, please enjoy the prior article).

In our neck of the woods, the sap started running on April 2, 2016, more than 2 weeks earlier than in recent years and 6 weeks earlier than a particularly late spring several years ago.  Whenever Nature decides, we have to be ready.

Assembling the evaporator

Fortunately, we had strung the collection lines among two dozen trees in February and early March.  After that, Bryan started to assemble the "woodstove" he bought from Leader Evaporator (in Vermont), which consisted of a sheet metal exterior, about 600 pounds of heat resistant bricks (some of which he had to cut to fit), and a short, metal chimney.

Unfortunately, the masonry cannot be cemented together until the temperature rises above the mid-40s, which did not occur regularly until late March, and once that occurred, it started to rain!  Every day for a week!  So that set us back a bit.

The evaporator was finally finished and the first test fire ignited on April 1.
The very next day, we discerned drops of sap flowing down the plastic lines to the collection tank next to the wood  stove. Phew!  Perfect timing.

Collecting Birch Sap for Syrup, Part 1

In 2013, I wrote a blog article about collecting birch sap in the spring to make beer.  Since that topic has continued to attract hundreds of readers, particularly this time of year, I thought an update might be in order, especially now that we have “amped up” collection to hundreds of gallons and now enjoy the delicious syrup, too.

Whereas collecting a few gallons of sap from a few trees is very cheap and easy to do, and nutritionally/flavorfully worthwhile for residents of a boreal forest, collecting enough and cooking it down to syrup is a huge endeavor, perhaps better suited to a business or affinity group. Below is our experience over several years.

The previous collection method

In  2013, we picked four trees close together, tapped them, and let the sap drip into a vinegar bottle we bungee corded beneath each tap and thus collected an initial 2.5 gallons. Because we were so pleased with the flavor, nutritional value, and versatility of the sap, the next two years, we “uppped” our take to 15 gallons, collected by a length of food grade tubing connecting each tap to a five gallon bucket at the foot of each tree.  We collected our target amount in only 3 or 4 days. Easy in, easy out.

Five gallons were immediately deployed as the liquid (replacing water) in a batch of home brewed spring beer.  (Bryan reports that he could not discern a difference in flavor or texture from the 2013 batch of 1/2 water and 1/2 sap, but he enjoys the contrast to his chimay recipe made with 100% water.)  It  has an initial taste of wood and banana.  The banana flavor recedes, but a pleasingly light woodiness and sweetness remain.

How Much Food Can a Part Time Gardener Raise in Alaska?

During WWII, Americans were encouraged to grow “victory gardens” of fresh food in their yards as a patriotic effort, and millions did, in back yards and on rooftops. After the war, the number declined, but in recent years, home-grown foods are enjoying a resurgence of interest among people who have never previously grown anything but mold in the refrigerator. (Including me!)  For those whose source of food tends to be a delivery van or a drive up window, the idea of growing food in the back yard (or window sill) may seem daunting. It doesn't have to be. In the future I will offer step by step articles for super easy seed starts to encourage the beginning gardener, since my successes and failures are still fresh in my mind. But with this article, I hope to inspire readers with the successes of an erstwhile terrible gardener.



Wild raspberries galore all summer!
I definitely did not grow up gardening and I gave up every summer in Texas.  Here, though, over the past three years, I have increased my production to 65 animal and herbal foods this summer. And guess what: most survive my care! Except for planting and harvesting at the beginning and end of the growing season, the time expenditure for all that is less than 1.5 hours per day. So a modest effort by someone else might require only 20 minutes, every other day.


Since a packet of (hundreds of) seeds costs about $2, a strawberry plant costs $1, a raspberry cane about $5, and a fruit tree sapling $10 – 50, depending on age/size/type (all these fruits are perennial – they last many years), the cost and quality of home grown fruit and vegetables is much more attractive than at a store. The cost of producing eggs and meat is higher than at a big box store, but we can justify that for a number of reasons I won't belabor here. My hope is that if I, a relative newbie, can grow so much food, perhaps this article will inspire you to start or expand your food raising efforts. (For more information about raising chickens, ducks, rabbits, and honeybees, see other articles on this blog).


Each section below lists the foods we raise/make, some notes about successes and failures, and comment about what foods in this category we still need to buy because we cannot raise/make them ourselves. I hope you will feel encouraged to grow something you can put in your next pizza or scrambled eggs.

Sweets: We tap birch trees for sap in April/May (used in cooking and making beer) and harvest honey in August/September (four hives).

Notes: Birch sap is less than 2% sugar, so it is a subtle replacement for water in oatmeal, coffee, and beer. It is also chock full of vitamins, including calcium. We collected 15 gallons last year from four trees in three days. Maple syrup is MUCH more efficient than birch syrup. But since maples don't grow this far north, we are preparing to collect 100 gallons from 14 trees over ten days in order to process a single gallon of delectable birch syrup! We will also collect additional gallons of sap for cooking and drinking. The sap needs to be chilled, but the honey is shelf stable, forever.

Honey about to be extracted from the comb

Our bees in Alaska do not overwinter so we have to buy new queens and “starter colonies” each spring. The first year, the bees spent more time building comb than making honey, so we netted only two gallons from a hive. The second year (with the existing comb), our honey harvest doubled. We do buy sugar for baking, but with next year's sweet harvests, I will endeavor to tweak recipes to use the sap and honey instead. I have learned that I can use honey instead of pharmaceutical products to cover a cut.  

Shopping: We buy flavorings that do not grow in a cold climate, like chocolate, vanilla, and coffee.

Free Ranging Ducks and Chickens - Hide and Seek with Eggs

Geo-caching is a high-tech version of hide and seek, complete with GPS and computer resources.  Our decidedly low-tech version is finding where our free-range ducks hide their eggs every morning.

Waddling home, always single file

During the winter, Mrs and Daylate, our harlequin females, lay their eggs in the nesting boxes of the coop they share with our Rhode Island Red chickens. But as soon as the snow recedes around the roots of trees, they explore options for future nests – waddling under overturned root balls and digging their bills into rotted trees and surrounding earth to assess softness. When the top several inches of a desirable location has warmed up, we no longer find eggs in the coop and start our morning game.

Housing Winter Rabbits in Cold Climates

Here in Alaska, we raise rabbits, ducks, and chickens for food. By mid-February, we had more animals than housing, but, for various reasons (like age, body heat, and pregnant rabbits), we did not want to “dispatch” any. This prompted some new housing ideas for the rabbits that worked out exceptionally well, in, of all places, in the chicken coop and greenhouse.

Rabbits in the chicken coop:

Because we know a woman who houses her menagerie of goats, poultry and rabbits in the

Zen (the rabbit) is on watch while the ducks nap
(note their heads tucked in, feeling safe) 

same enclosure, we decided to install two of the female rabbits in the coop with our harlequin ducks and Rhode Island Red chickens. One ran away the next day when we opened the run for “duck recess.” Her distinctive foot prints traveled extensively throughout the snowy yard. She successfully evaded predators (including an owl that killed one of the ducks). Ultimately, she settled under the hutches of the other rabbits, where she created a snug, straw filled burrow under their raised building. I hear her banging around as I tend to the other rabbits. When I feed them, she waits below their wire floors, much as my dog used to sit below my children's highchairs, assured of bits and pieces, sure to fall below. She looks healthy and content and has never chosen to return to the coop.

The other rabbit remained with the poultry. She has such equanimity that I named her Zen. At first it was startling (and delightful) to open the lid of the nesting boxes and see not only laying hens but a rabbit – popping her head up to look around! Clearly, though, she is “one of the guys.” She eats and drinks out the same bowls as the birds, and enjoys many of the same snacks, like green peas and birdseed. The rabbit and chickens will gather round me to eat out of my hand. During cold weather, she enjoyed a quiet siesta inside the coop, in a soft depression that she skootched into the straw, while the noisy ducks are outside, hoovering up the snow and digging into rotted tree roots. On sunny afternoons, I raise the nesting box lid, and each box is occupied by a duck, a chicken, or a rabbit, enjoying the sun on their face and the wind-blocking boxes around them. They look like commuters on a train, or kids in a school bus.. As the snow starts to recede and lay bare tempting patches of brown around the trees, Zen follows the ducks' peregrinations, ultimately spending most of the day with them - they guarding her or she guarding them!  She is not the far flung explorer that her erstwhile rabbit companion turned out to be. Zen is more of a companionable homebody.  

Raising Honey Bees in Alaska, Harvesting Honey

Every year, we add a few new projects, as we endeavor to increase our self-reliance. This year, in the arena of animal husbandry, we added ducks and honey bees. Since I have written in a prior article about the former, this article will focus on the latter.

Honey bees are absolutely the lowest maintenance creature we have raised, but obviously some special equipment and instruction are necessary first.

To get started, my husband enrolled, along with about 60 other people, in an informative, two part class in February, held in Eagle River, AK, and taught by Steve Victors (Alaska Wildflower Honey), a 20 year, local beekeeper and vendor of beekeeping supplies.

In addition to useful, Alaska-relevant considerations, Steve summarized the history of beekeeping (the Mayans and Egyptians both domesticated them), medical uses for wound management and mummification, and the fascinating culture of the hive, with its queen, workers, and drones. I wish I had attended, too!

After the class, Bryan was enthused and decided to go forward, so he bought a bee suit and

Astronaut or beekeeper? 

disassembled hive boxes. The suit looks like something an astronaut would wear, made of thick white cotton and nylon, with sturdy elastic around the ankles and wrists, and a double layered, framed net head dress. The boxes are made of white pine. Each hollow hive box is about 20” long x 16” wide. The depth of the boxes varies from 6 - 10”, depending on whether they are intended for housing bees (deeper) or storing honey (shallower). In the South, most bee hives I have seen are white, which is to keep them cool. But Alaskan beekeepers paint theirs dark colors, to keep them warm. Ours are forest green, to match our various outbuildings.

The green honey boxes are shallower
than the unpainted brood box below