Northern Woodlands: A New Way of Looking at the Forest

By Chris Hubbard, Education Director

Every few months a package arrives at the Visitor Center, heavy and packed full of Northern Woodlands magazines. We’re all eager for a copy, since the content is well written and informative to the work we do here at Merck Forest. The mission of the magazine, “advancing a culture of forest stewardship in the Northeast and increasing understanding of and appreciation for the natural wonders, economic productivity, and ecological integrity of the region’s forests” aligns with what we work on in our land management and our educational endeavors.

While focused on forest stewardship, the magazine’s featured articles and regular features cover a range of topics. Recreation, science, the labor market, history, and more are addressed. While written for adults, there are topics and illustrations that are engaging for people of all ages and interests to enjoy. Recent articles included such topics as creating climate-resilient forests, a visit with a luthier who creates guitars from recovered old growth “sink logs”, an interview with an ash basket weaver, and instructions on how to create casts of animal tracks.

Northern Woodlands’ regular features include, among other things, seasonal notes regarding animal and plant activity and phenology, book reviews, poetry, and an art review. If you live in or near forested lands, or have an interest in them, you’ll find a wealth of information in Northern Woodlands.

Northern Woodlands is published quarterly in Lyme, New Hampshire. Learn more about this marvelous resource at www.northernwoodlands.org.

A tax-exempt, 501(C)(3) corporation in Vermont that has, for over 70 years, inspired curiosity, love and responsibiliy for natural and working lands through land stewardshipand conservation education.

Hadley Stock, Farm Manager

Springtime means two things at Merck Forest:

1: Chickens are in full egg-laying mode

2: Maple syrup production is in full swing

Put these two amazingly compatible ingredients together for a fast and delicious meal that is sure to excite!

Ingredients:

1 cup maple syrup

2 large eggs

Buttered toast, for serving

1. In a small saucepan, bring the maple syrup to a boil over high heat. Reduce the heat to medium low and wait until the bubbles slow to a lazy simmer.

2. Gently crack the eggs into the syrup. Poach for 3 minutes, all the while spooning syrup over the tops of the eggs.

3. Using a slotted spatula, transfer each egg to a ramekin, cover with a small spoonful of syrup and serve immediately.

Ingredients:

1 tablespoon of butter

1. Melt the butter in a non-stick frying pan over low heat.

2. Toast bagel halves in butter, crust side down, until golden.

3. Turn over half-bagels and break an egg in the center of each half.

4. Cook 2 to 3 minutes to desired firmness.

5. Pour maple syrup into pan and cook for 1 minute. Serve immediately, with fresh fruit on the side.

1 bagel, sliced

2 eggs

3 tablespoons of maple syrup (preferably amber syrup for its rich flavor)

Your choice of fresh fruit

Ingredients:

2½cups whole milk

4large eggs

¾cup maple syrup

1teaspoon vanilla extract

1. Preheat the oven to 325 degrees. In a medium saucepan, heat the milk over medium heat until very hot but not boiling. Meanwhile, in a large bowl, whisk the eggs with a fork, being careful to incorporate as little air as possible. Very gradually whisk in the hot milk. Whisk in the maple syrup and the vanilla. Strain the custard through a fine-mesh sieve and use a spoon to skim off the foam.

2. Place 6-cup ceramic ramekins or custard cups in a shallow roasting pan and pour in boiling water to reach halfway up their sides. Carefully ladle in the custard and bake until just set, about 40 minutes. Serve warm.

TECHNIQUE TIP: Making sure the butter in the tins is piping hot before you pour in the batter is the key to making sure they puff up perfectly.

SWAP OPTION: Can use honey instead of maple or just leave out if desired.

1. Preheat the oven to 425 F with an oven rack in the lower third of the oven. Spoon 2 teaspoons of melted butter into each cup of a 12-cup popover pan or large muffin pan. Place the pan in the oven to heat.

2. In a medium bowl, stir together flour and salt.

3. In a large bowl, whisk milk, maple syrup, eggs and remaining 2 tablespoons melted butter to combine. Gradually whisk the flour mixture into the egg mixture until almost smooth. Transfer the batter to a 4-cup spouted measuring cup.

4. Carefully remove the hot pan from the oven. Divide batter into popover cups, filling each two-thirds full. Bake until popovers are puffed and golden brown, 18 to 20 minutes. Once baked, lightly brush the tops with additional maple syrup. Remove hot popovers from the pan and serve immediately.

Ingredients:

½ cup plus 2 tablespoons unsalted butter, melted, divided

1 cup all-purpose flour

1 teaspoon kosher salt

3/4 cup whole milk, room temperature

1/4 Grade A Dark pure maple syrup, plus more for brushing

4 large eggs, room temperature