Christmas tree shortage
Demand for fresh-cut is up and supply is down
Wondering whether the coronavirus has dampened the Christmas spirit, ask Christmas tree grower Denny Beck.
During the recent holiday weekend, Beck Tree Farms in Richmond Township was inundated with families bent on harvesting their own fresh-cut Christmas tree.
“We’ve never seen anything like it,” said Beck, a second generation grower. “They were lined up in the morning before we opened and kept coming after dark.”
Despite the COVID-19 crisis, or maybe because of it, demand for fresh-cut evergreens has increased this holiday season, Beck and other growers say.
Ironically, for a host of reasons unrelated to the virus, many growers simply don’t have enough trees to meet the demand.
Even before Thanksgiving, Pinecrest Tree Farms near Hawk Mountain in Schuylkill County posted a sign that reads, “Closed to retail. Sold out.”
As of Nov. 27, Blue Ridge Christmas Tree Farm in Lebanon County sold out of all trees over 7 feet tall.
The farm south of Fort Indiantown Gap closed for the season, except for Dec. 4, 5 and 6.
Miller’s Christmas Tree Farm closed its Bernville outlet for the season to give smaller trees a chance to grow, co-owner Susan Miller said.
“Demand is good, but we don’t have the supply,” Miller said. “Most farms I know of are on the same page.”
The reasons why
Bryan MacDonald, Pinecrest manager, said the roots of the Christmas tree shortage are grounded in the 2008 recession.
Growers leery of the industry’s future did not plant seedlings in the early years of the recession, he said.
A decade or so later, when those seedlings would be reaching maturity, they’re simply not there.
Growers say it takes eight to 10 years for evergreens to grow to around 7 feet tall, the most popular height.
Beck agrees the recession played a role in the shortage.
“Eight to 10 years ago the world was different than now,” he said.
Beck went out on a limb, planting seedlings despite the uncertainty of the recession.
The result: Beck Tree Farm has 10,000 Fraser, Douglas and Canaan fir trees to choose from on its 50-acre farm near Virginville.
“We just kept on doing what we were doing,” he said. “It was just dumb luck.”
Weather played a role in the shortage at Blue Ridge, Jodi Wert said.
Some years, there was too much rain. Others, not enough.
But an even more fundamental trend has impacted mom-and-pop tree farms like Blue Ridge in East Hanover Township.
“A lot of aging growers are retiring because their children are not interested in taking over the farm,” Wert said. “That’s the case with us.”
And a fungus
Emelie Swackhamer, horticulture educator at Penn State Extension Center in Montgomery County, says coping with fungus-related diseases presents an increasing challenge to smaller growers.
Swiss needle cast, a disease that has taken a toll on Douglas fir in recent years, requires several sprayings of fungicide to prevent needles from turning brown.
“There’s a lot of knowledge, time and equipment to be successful in growing evergreens,” Swackhamer said. “A lot of growers threw their hands up and said ‘I’m not doing it anymore.’ “
The growing complexity of the business, she said, is also a factor in keeping younger generations from taking over their parents’ tree farms.
Seeking joy of Christmas
John and Gabrielle Daubert packed their six kids into their Honda Odyssey and headed for Beck Tree Farms on Tuesday.
Stricken with what Gabrielle called “COVID fatigue,” the Dauberts were intent on celebrating a traditional Christmas. Nothing less than a fresh cut evergreen would do.
John, an emergency room physician at Lehigh Valley Hospital near Allentown, has seen the effects of the coronavirus first hand. Some of the Daubert children have been at home doing virtual education.
“It’s been a long and weary year,” Gabrielle said. “We’re definitely up for an early start on Christmas joy.”
The Dauberts, who live in Tilden Township, had decorated their house for Christmas even before Thanksgiving.
It’s families like the Dauberts, growers say, who have pushed the demand for fresh-cut trees to levels not seen in recent memory.
Lisa Ruggiers, executive director of the Pennsylvania Christmas Tree Growers Association, said demand is up at tree farms across the state.
“We’ve been getting reports from our members saying demand had doubled compared to last year in the early weeks of the season,” she said. “It appears that, amid the crisis, families are looking to the positives in life.”
The Zieglers, Matt and Jenn, are going all out for Christmas with a 14-foot Canaan fir at their Kutztown home.
If that wasn’t enough, Jenn and 8-year-old Abby returned to Beck Tree Farms for a second tree, a mere 6-footer, for the front porch.
With people working from home and kids doing virtual schooling, Jenn theorized, many families are turning to outdoor activities.
On a damp 40-degree day, Jenn and Abby scoured Beck’s 50-acre tree farm to find the perfect tree. Abby pushed the tree cart through the field to the bailing station.
“Everybody’s got a little time on their hands now, and this is the year to do it,” Jenn said. “People are turning to the simpler things, and finding joy in the outdoors.”
“Everybody’s got a little time on their hands now, and this is the year to do it,” Jenn said. “People are turning to the simpler things, and finding joy in the outdoors.” — Lisa Ruggiers, executive director of the Pennsylvania Christmas Tree Growers Association
Yield: 4 servings INGREDIENTS
3 blood oranges, peeled and cut into segments; see cook’s notes
1⁄2 medium fennel bulb, trimmed, cut into inchlong matchsticks
3 green onions, trimmed, thinly sliced; include half of dark green stalks
1 1⁄2 tablespoons roughly chopped golden raisins
1⁄4 cup red wine vinegar
1 teaspoon honey
Salt and freshly ground pepper to taste
4 (8-ounce) tuna steaks; see cook’s notes
1⁄4 cup minced fresh mint leaves
2 tablespoons olive oil
Cook’s notes: To cut citrus into sections, cut parallel slices from both stem and blossom ends of fruit. Place cut-side down on work surface and cut off peel and pith, starting at the top of the fruit and cutting down following the contour of the fruit. Using a sharp, small knife, cut parallel to one section’s membrane, cutting to center; turn knife and cut along the membrane on the other side of that section to remove it. Repeat until all sections are removed and cut from their membranes. If desired, you can substitute halibut steaks or salmon fillets for tuna.
PROCEDURE
1. Prepare relish: In medium bowl, combine blood orange segments, fennel, onions, raisins, vinegar and honey. Season with salt and pepper; set aside at room temperature 30 minutes.
2: Preheat grill; clean grate if grilling. Rub both sides of tuna with mint and olive oil. Season with salt and pepper.
3: Grill fish to desired degree of doneness. Cooking times will vary depending on thickness of fish and heat of fire. Place fish on individual dinner plates. Top with relish. Serve immediately.
Source: Adapted from chef Bobby Flay, TV Food Network