Possibly, if they are growing from the roots and not the trunk, and you got some of the roots, you might be able to pot them up and grow them on to plant out in the fall. It does look as though the further-out sprouts are coming up from roots. I would think you would have better luck potting them than planting them directly in the ground, as you can pay better attention to watering a pot, especially on in part-shade, than you can to a somewhat fragile baby in the ground. One reason you may be getting sprouts is that it looks as though the mulch is too deep, certainly too deep right next to the trunk. There should be a minimum of mulch (best is none) right next to the trunk, and the root flare, where the roots grow out from the trunk and the trunk gets thicker, should be visible at ground level - the tree should not look like a telephone pole where it meets the ground. While you are digging down to the origins of the sprouts, you might pull back and possibly thin out the mulch at the same time. The mulch in all areas under the tree should be no deeper than 4". In any case, try to get down to the very base of where the sprouts are growing from, whether root or trunk, and pull them off rather than just cutting them - they WILL resprout in abundance from being cut, but might not from being pulled off - if they do, it would be in ones or twos, not multiples.

Supposedly if you just take a stick and break open the webbing, birds can come in and eat them. But if you read this fact sheet, you'll see they only sleep in the tents at night, feeding outside the tent during the day. Here is a link that might be useful: Penn State fact sheet

Chokecherry Jelly Prep Time: 1 hr 0 min Total Time: 3 hr 30 min Makes: About 6 (1-cup) jars or 96 servings, 1 Tbsp. each 3 cups prepared juice (buy about 4 lb. fully ripe chokecherries) 1 cup water 1/4 cup fresh lemon juice 1 box MCP Pectin 1/4 tsp. butter or margarine 4-1/2 cups sugar, measured into separate bowl BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling. CRUSH chokecherries thoroughly, one layer at a time. Place in saucepan. Add water and simmer 15 min. Place 3 layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups juice into 6- or 8-qt. saucepot. Add lemon juice. STIR pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full boil and boil exactly 2 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon. LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

I have a similar situation: I have a sucker below the graft on a 1-year pear that I planted last fall. (The pear is Clapp's favorite, the rootstock is dwarfing but I do not know what it is.) I am wondering if I can remove the sucker, root it with hormone, etc., to make a new rootstock, and then graft a cutting from the scion on to it sometime in the future to get a cloned tree with a similar growth habit?