As I look out over the snow covered landscape I'm stricken by how beautiful the copse of aspen trees (Populus tremuldoides) are against the winter sky. They have a graceful and timeless beauty that I can gaze at for hours without ever becoming bored. The bark has a pigeon-blue/grey colour with striking black markings. It's often mistaken for paper birch (Betula papyrifera) at first glance. To tell their bark apart look to see if the bark is flaking off in strips. If it does, you have a birch and not an aspen. The aspen bark does not flake and is coated in fine white powder. Here on the farm the aspens have clean grey bark facing the south and they are encrusted with lichen and moss on the north side.
Comparison paper birch and trembling aspen, birch on the left- note the papery bark.
chalky white/grey powder on aspen bark
Aspens are interesting in that they are able to clone themselves. They also produce seeds, but have the ability to shoot up a new tree from an older existing root, making a genetically identical clone. In Utah there is an aspen grove that has been estimated to cover 100 acres and weigh as much as 40 blue whales. Now that is one big organism! In fact it's considered the largest living thing on Earth. Its age is estimated to be 80 000 years old, making it the oldest organism as well. The sheer enormity of these facts blow my mind away! Aspens are popular with winter grazers such as deer and hares.
Aspen bark sourdough starter
I like using the bark as a sourdough starter. Often little aspens are toppled by heavy snowfall and are snapped. I like shaving off some of the bark of these trees. You don't need a lot to start an excellent sourdough, a handful is enough. The white powder on the outside is where the wild yeasts are located which will rise your bread. I add a handful of the bark pieces to 2 cups of flour and 2 cups of lukewarm water. I let this sit by the wood stove for a day or two. It will start to bubble away. I use a large tablespoon of the starter for a large loaf instead of regular yeast and let it sit for an extra day before baking it. If you use too much of the sourdough starter the bread will have a very strong flavour.
