Calico is a ghost town located in the Mojave Desert region of Southern California. Founded in 1881 as a silver mining town, today it is a county park. It is located in unincorporated San Bernardino County off Interstate 15, 3 miles from Barstow.
Old Town Temecula
A collection of historic 1890s buildings, antique stores, shopping and restaurants, Old Town Temecula is also home to such events as car shows, western days and summer entertainment. Specialty food stores, unique boutiques, dozens of gift and collectible stores and 7 large antique dealers do business in the district.
Old Town is also home to the Temecula Museum which features exhibits about the local band of Native Americans and the local natural history and city development.
Over forty years after Richard Break and Leon Borel first planted 56 varieties of wine-making grapes in five different locations for the newly formed Rancho California Development Corporation, the Temecula Valley has become recognized as a full-fledged appellation boasting more than two dozen wineries and more than 3500 acres of producing vineyards. A short drive east on Rancho California Road from historic Old Town Temecula takes you into Temecula Valley’s wine country. There the visitor will find wineries and tasting rooms ranging from the rustic to the elegant, from a quaint chateau to a lavish resort, from a “Mom and Pop” operation to the corporate conglomerate. Home of the Temecula Valley Balloon and Wine Festival, held annually at Lake Skinner, visitors come to taste the regions wines and enjoy the warm climate.
What you need to start
First, you will need to obtain a sap spout from either a local farm supply store, or a sugaring supply company such as Leader Evaporator Company a sap bucket (also available at your farm or sugaring supply store), and some kind of cover to keep the rain and snow out.
Next, select a maple tree that is at least 14 inches in diameter (which would make it at least 40 years old). Drill a hole with a 7/16 drill about 1 to 1 1/2 inches deep…at about waist high. Hammer your spout into the tree and either attach a
sap bucket or a plastic bucket. .Put only one tap per tree.
Sugaring season begins around mid-February and goes until March and early April (depending on where in New England you live and how early the spring thaw arrives.)
How do you know when its time to tap? Check the outdoor temperature during the day and at night: If its gets 40 to 50 degrees F during the day and somewhat
below freezing at night, you can bet the sap is flowing. This combination temperatures during the day and night pushes the sap up from the roots into the trunk and branches, where it freezes, and then the next day as it warms up, it drips out your spout.
How much sap do you need? It takes 40- 50 gallons of sap to make a gallon of maple syrup, so you might expect in 4 to 6 weeks to get 40 quarts of sap from a tree which would make one quart of syrup, this is why it is recommended to take advantage of several trees at once . Sap looks like water and is about 2% natural maple sugar.
Directions for making sap into syrup
Collect the sap from your bucket every day the sap drips (some days may be too cold or too warm and you won’t get much of anything) and try to boil it within 24 hours. Since you are evaporating most of the water, you will be producing lots of steam so back yard boiling works best on a gas grill. As the water is evaporated, the sap gets thicker and starts to look golden brown.
When the boiling is getting near done, and reaches 212 degrees F. the syrup will double in volume so be sure to have a large enough kettle to handle this expansion. When your product is near syrup, it might be best to take it inside and finish cooking it on your stove (be sure to have the exhaust fan going or you may loosen your wall paper with all the steam).
Maple syrup is cooked enough when its 219 degrees F. so a candy thermometer is critical. Overcooking will result in burning of the syrup and the pan. Maple syrup needs to be refrigerated once it’s done, and will keep for a couple years in
a glass jar. After all your hard work, pure maple syrup never tasted better.
Ubehebe Crater is a large volcanic crater in Death Valley National Park, California. It is located at the north tip of the Cottonwood Mountains. The crater is half a mile (one kilometer) wide and 500 to 777 feet (150 to 237 m) deep. The age of the crater is estimated from 2,000 to 7,000 years old.”Ubehebe” (pronounced YOU-bee-HEE-bee) is a Native American word meaning “Big basket in the rock.” The crater was formed when magma migrated close to the surface and the heat of the magma flashed groundwater into steam, throwing large quantities of pulverized old rock and new magma across the stony alluvial fan draped across the valley floor. The magma rose through a fault that lies along the western base of Tin Mountain (movement on this fault was responsible for uplift of the entire Cottonwood mountain range).
The resulting large steam explosions are called a hydrovolcanic or phreatic eruption by geologists and the pits created are known as maars. Ubehebe was the last and largest in series of similar eruptions in the immediate area (its eruption exceeded the tensile strength of the bedrock by 10 times). Earlier eruptions created a group of much shallower maars to the south and another to the west. Little Hebe is a spatter cone that grew in the middle of one of the largest maars in the south group. The only significant deposit of lava in the volcanic field is contained in Little Hebe.