excavation underway!
On Tuesday morning last week, I began my morning work to the beat of an intermittent rapping. It was so loud and so near, I thought it must be someone hammering on the house.
I looked outside and saw, across the lawn, a large bird with a flaming red crest. A Pileated Woodpecker (Dryocopus pileatus)!
We have seen this species of woodpecker several times before in our Grey Woods. These birds leave their oval cavities in many of our older trees, evidence of their search for insects or the preparation of cavities for nesting. The use of dead or dying trees as cavity nesting sites is an example of how important these trees are to the woodland ecosystem.
I watched as the bird did her circuit of the tree and hopped down to the ground for a while. Then she fluttered up to our cedar rail fence and into the trees.
The Pileated Woodpecker’s bright red crest and long skinny neck give it a comical air – not a beautiful bird, but very exciting to see and watch.
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© Jane Tims 2012
a pair of Painted Turtles
We did our usual bird-watching run along the St. John River on Sunday afternoon. We ordinarily follow the same circuit, from Oromocto, along the north side of the River, to Jemseg, crossing the River via the Gagetown Ferry, and returning on the south side of the St. John River. This area is in central New Brunswick, east of Fredericton.
The first part of this circuit is along the old Trans Canada Highway, now Route 105. This section follows the St. John River, through the Grand Lake Meadows, an important wetland area for New Brunswick. Near the spot marked ‘A’, we saw lots of ducks, an Osprey eating a fish, and three other raptors (a group including hawks or eagles) too distant to identify. Near ‘B’ is the place we often see various owls, Bald Eagles, and Moose.
From Jemseg, we take Route 715 to Lower Jemseg. This part of the route travels above the River, through farmland. We rarely see wildlife along this section, but the area has a rich history and has several interesting buildings, including the old church featured in my post of September 14, 2011.
From Lower Jemseg, we turn towards the Gagetown Ferry and Scovil. This is a very interesting part of the route, snaking between wetlands and ponds. Along this section, it is usual to spot other cars of eager birdwatchers.
a wet field near Scovil … there are two American Black Ducks in the grass to the left and two Canada Geese beyond the pond … this is the same pond where we saw a Glossy Ibis on April 23, 1988
The highlight of our trip on Sunday was a group of three Painted Turtles (Chrysemys picta) on a log along this last section of our route, near the spot marked ‘C’.
The turtles were sunning themselves on a log in the middle of a pond. They have dark green, smooth shells, with bright orange markings along the edge of the shell. The inside of the lower shell is bright yellow. Their heads and tails are also marked with short streaks of orange and yellow. All winter these turtles have been hibernating at the bottom of the pond. Now awake, they will live in the pond all summer, laying eggs and feeding on aquatic insects and vegetation.
These Painted Turtles were stretching their necks out of their shells as far as possible. They made a beautiful sight, their colorful shells mirrored in the pond water.
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Painted Turtles
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I study the colors
through binoculars
remember these
with my hand, my fingers
rock the fine focus
rotate the brush
pick paint from the palette
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the shell, flat olive tiles, grouted
Payne’s Grey
the wrinkled foot and leg, relaxed along the log
Burnt Umber
on the tail, the neck, the head
deft strokes of Cadmium
Yellow and Orange
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the head stretches, to soak in sun
and dazzles on the pond
the lower shell
Yellow
refection on water
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and, at the edge of the carapace
bright dabs of Orange
one part Cadmium
two parts Quinacridone
and a touch of some unknown
translucence
elusive
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© Jane Tims 2012
places off-planet #3 – Halley’s Comet 1986
Halley’s Comet, first recorded by astronomers in 240 BCE, has been a regular visitor through the ages, although people did not realise they were seeing the same comet until astronomer Edmund Halley determined this in 1705. Halley’s Comet makes an elliptical orbit of the sun and returns to view approximately every 75 years. It was last seen in 1986. Halley’s Comet is composed of dust, ice water and other frozen gasses, and was described by astronomer Fred Whipple as a ‘dirty snowball’. Its nucleus is 15 km long, 8 km wide and 8 km thick; its tail is as much as 100 million km long!
We saw Halley’s Comet as a family, waking in the middle of the night, and driving to a nearby hill overlooking a big field with French Lake and its treeless wetlands in the distance. The night sky was overcast with a thin high-elevation cloud, so our view was not the best. However, to me, it was marvellous… a huge (relative to the size of the stars) ball of fuzzy light. My son can barely remember our watch on the hillside, all swathed in blankets. However, when it returns in 2061 and he is 78 years old, he will be able to say he saw it twice!
Photo from Wikimedia Commons, taken by Kuiper Airborne Observatory
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Halley’s 1987
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we choose a roadside watching place
beside a farmer’s field
across from the cemetery
few trees
few lights
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we set the alarm for three
coax one another
into the icy car
in awe for an hour
at the comet fuzzy indistinct
four fingers above the horizon
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too undefined, too faint
for the dirty snowball
they predicted
I scrape our breath from the window
I see it, says my son, only three
I think
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he sleeps between us until ten o’clock
his blanket a soft ball
pressed to his nose
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almost eighty
he waits for the return
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I saw it when I was only young
I think
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© Jane Tims 1997
places off-planet #2 – three comets
In my life so far, I have seen three major comets – Halley’s Comet in 1986, Hyakutake in 1996, and Hale-Bopp in 1997. There have been comets since then, I know, but I have always been asleep!
A comet is composed of a ‘nucleus’ of rock, dust and frozen gas, and a tail. The tail is formed when the gasses in the nucleus are heated by the sun and create an atmosphere or ‘coma’. The sun’s radiation and the solar wind cause the coma to flow away from the sun as a tail. Since the comet can be moving away from the sun, sometimes this means the comet moves in the direction of its tail!
How many comets have you seen?
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Comet
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from the Greek
koman
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to wear long hair
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© Jane Tims 1997
Staghorn Sumac (Rhus typhina L.)
One of the berry bushes common in our area is Staghorn Sumac (Rhus typhina L.). Its leaves and berries turn brilliant red in autumn, and its berries are displayed in distinctive red ‘horns’.
Staghorn Sumac is a small tree or shrub found at forest edges and in wastelands. The shrub has a flat crown and an umbrella-like canopy. It has pinnately compound leaves and toothed leaflets.
Staghorn Sumac is a ‘pioneer’ species, often one of the first plants to invade an area after the soil is disturbed. Although it reproduces by seed, it also grows from its vigorous underground root system, and forms dense colonies with the oldest trees at the centre. In this way, it causes dense shade to out-compete other plants.
The flowers of Staghorn Sumac are greenish-yellow and occur in spiked panicles from May to July. The berries are velvety, hairy red drupes, and ripen in June to September, often persisting through winter. The berries are held in dense clusters or spikes at the ends of tree branches.
Staghorn Sumac is also called Velvet Sumac, or Vinegar-tree, and Vinaigrier in Quebec.
The common name of Staghorn sumac is derived from the velvet feel of its bark, reminiscent of the texture of deer antlers. The word sumac comes from the words for red in Latin (sumach) and Arabic (summāq). The specific name ‘typhina’ means ‘like Typha’ (cat-tail), a reference to its velvety branches.
The Staghorn Sumac provides food for birds including Evening Grosbeaks and Mourning Doves, and its twigs are eaten by White-tailed Deer.
It has many human uses, including for medicine, decoration, tanning and dyes. Staghorn Sumac berries are used to make a lemon-flavored ‘sumac-ade’ or ‘rhus juice’. Remember, before you consume any wild plant, be certain of your identification.
Sumac lemonade
Pick and clean the berries (removing them from the stem)
Soak berries in cool water
Rub the berries to extract the juice
Strain
Add sugar to taste
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Staghorn Sumac
Rhus typhina L.
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from a single stem
and subterranean creep
a crowd of sumac
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umbrellas unfurl
roof by roof
shield the hillside
from ministrations of sky
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shadowed ways beneath
to shelter and imitate
a gathering of deer
with velvet antlers lift
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an occidental village
red spires like minarets
insist on sky
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Warning: 1. never eat any plant if you are not absolutely certain of the identification; 2. never eat any plant if you have personal sensitivities, including allergies, to certain plants or their derivatives; 3. never eat any plant unless you have checked several sources to verify the edibility of the plant. © Jane Tims 2012Common Dandelion (Taraxacum officinale Weber)
For a week, I have looked forward to a small celebration of the beginning of my new efforts as full-time writer. Since the title of my writing project is ‘growing and gathering’, I wanted to mark this celebration with the gathering, preparation and eating of an ‘edible wild’. I cannot think of a more accessible yet neglected food than dandelion greens.
Dandelion greens in spring… fallen Red Maple blossoms among the Dandelion leaves
I made my salad of freshly picked dandelion greens, garden chives and pea sprouts. The pea sprouts are a gift from a friend in Cocagne, New Brunswick, given to me a couple of weeks ago when I did my first poetry reading and presentation on the topic of ‘growing and gathering’ at an evening gathering of Le Groupe de développement durable du Pays de Cocagne . The chives are from my garden, started years ago by my son when he planted his own little garden.
I picked the dandelion greens from around our front steps. This time of year they are fresh and generally untouched by bugs. I picked the best leaves and cleaned them in fresh water, removing any blemished bits and the stems which contain a bitter sap.
My salad was delightful. I had it without any dressing because I wanted to taste the flavour of the greens. The green leaves were delicious, crisp and tender at the same time. The flavour was very pleasant with none of the bitterness you may get from older dandelion leaves. The flavors also blended well, none overwhelming the others. My celebratory salad is declared an unconditional success!
My Mom often used dandelion greens for food. She always cooked hers, the way you would prepare Spinach or Swiss Chard. I know she ate dandelion greens regularly as a child, growing up in the lean years of the 1930s.
The Common Dandelion (Taraxacum officinale Weber) is easy to identify. In summer it has a bright yellow flower with a hollow stem. After flowering, Dandelion seeds are dispersed by wind from fluffy, spherical heads. The leaves grow from a basal rosette and are lobed and toothy.
drawing from Franz Eugen Kohler, Koehler’s Medicinal-Plants, 1887. Source: Wikimedia Commons
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Salad greens
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Chives poke slim fingers
between dry leaves,
pea sprouts sway
on slender stems,
wrists and tendrils
follow sun,
a burst of dandelion leaves,
an offering
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hands prepare a salad
a simple meal
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Warning: 1. never eat any plant if you are not absolutely certain of the identification; 2. never eat any plant if you have personal sensitivities, including allergies, to certain plants or their derivatives; 3. never eat any plant unless you have checked several sources to verify the edibility of the plant. © Jane Tims 2012Trailing Arbutus (Epigaea repens L. var glabrifolia)
One of the common flowers of early spring is the Mayflower (Epigaea repens L. var. glabrifolia), or Trailing Arbutus, also called Epigee rampante in French. It belongs to the heath or heather family (Ericaceae). It grows in open woods, or pastures, and along hillsides, in acidic soil.
Mayflower in bloom, photo taken in 1978 in Nova Scotia
The Mayflower is part of what Roland and Smith (The Flora of Nova Scotia, The Nova Scotia Museum, 1969) called the ‘Canadian Element’, woodland plants native to Northeastern North America and including common plants of the coniferous woods: Maianthemum canadense Desf. (Wild Lily-of-the- Valley), Mitchella repens L. (Partridge-berry), Gaultheria procumbens L. (Wintergreen) and Trientalis borealis Raf. (Star-flower), among others. When I worked on my M. Sc. thesis project, years ago, these were in the community of plants I encountered in the woods I was studying, and they are still my favorite plants.
two members of the ‘Canadian Element’ community – leaves of Wild Lily-of-the-Valley (left) and Wintergreen (right)
The name epigaea means ‘on the earth’, and perfectly describes the way the Mayflower grows. The specific name is from the Latin repens meaning ‘creeping’. The plant spreads across the ground, its oval, leathery leaves lying flat and overlapping. The leaves persist all winter and sometimes look a little weather-worn. The variety we have is glabrous on the lower leaf surface, meaning without hairs. The leaves grow on hairy, woody twigs.
leaves of Mayflower in the Grey Woods, April 2012
The flowers grow in clusters tucked beneath the leaves. They are creamy white, and are in the form of a short tube ending in five flaring lobes. They bloom mid-April to mid-May. The flowers along our woods have just completed their blooming. For a nostalgic look at the tradition of picking Mayflowers in spring, have a look at http://ahundredyearsago.com/2012/04/28/gathering-arbutus/
A delight of spring is to manoeuvre close to the ground so you can smell the Epigaea flowers. The perfume is very sweet, gently stirring. The only edible part of the plant is the flower and it tastes as sweet and fragrant as it smells. It is a shame to eat such a delicate creature as a Mayflower, but once a year I allow myself the privilege, just one tiny bloom (always be absolutely certain of the identification before you eat any plant in the wild). The plant is protected in some areas since it rarely sets seed and is almost impossible to transplant.
The Mayflower is the floral emblem of Nova Scotia and Massachusetts.
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Trailing Arbutus
(Epigaea repens L.)
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on the slope, new leaves
Trientalis, Gaultheria
Star-flower, Wintergreen,
vines of Partridge-berry creep,
Maianthemum unfurls
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beneath the din, a melody
weeps Epigaea, evergreen
pressed to the hillside
leather armour, thickened leaves
weather-beaten, worn
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waxy bloom resists
subtle shadow
predator
unrelenting rain
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Warning: 1. never eat any plant if you are not absolutely certain of the identification; 2. never eat any plant if you have personal sensitivities, including allergies, to certain plants or their derivatives; 3. never eat any plant unless you have checked several sources to verify the edibility of the plant.
© Jane Tims 2012
Sweet-fern (Comptonia peregrina (L.) Coult.)
Last weekend, we went on a short hike to the lake to collect some dried Sweet-fern, with the goal of making Sweet-fern sun tea. To make the tea, fresh or dry leaves of Sweet-fern are steeped in a jar in the sun for three hours.
Unfortunately, the wind was too cold to allow the spring sun to warm the jar. So I collected the dry leaves and, on Sunday afternoon, I enjoyed a cup of fragrant Sweet-fern tea, made the usual way, steeped in boiling water.
Later in the spring or summer, I’ll be trying the sun tea method again.
Sweet-fern(Comptonia peregrina (L.) Coult.) is a small rounded shrub with fernlike green leaves found in dry rocky waste areas, clearings or pastures. The leaves are simple and alternate, long, narrow and deeply lobed. The shrub sometimes grows as a weed in blueberry fields.
Sweet-fern is called Comptonie voyageus in French, since peregrina means traveller. The generic name is after Henry Compton, a 17th century Bishop of London who was a patron of botany.
The fruit is a green burr enclosing 1-4 nutlets. These can be harvested in June or July while still tender.
Sweet-fern is a member of the Sweet Gale family. The plant is very fragrant, particularly when crushed, due to glands on the leaves and twigs. The tea made from the leaves is also fragrant. To make the tea, use 1 tsp dried or 2 tsp fresh leaves per cup of water. Remember, to always be absolutely certain of the identification before you try eating or drinking anything in the wild.
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Directions for Sweet-fern sun tea
8 tsp of fresh chopped leaves
1 quart of clean fresh cold water in a jar
cap and place in sun three hours until water is dark
strain and serve
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Sweet-fern sun tea
Comptonia peregrina (L.) Coult.
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to quench the thirst of a traveller
and reward a hike too far
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steep sweet-fern
in the solar flare
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gives up fragrance to air
and to water in a sun-drenched jar
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Warning: 1. never eat any plant if you are not absolutely certain of the identification; 2. never eat any plant if you have personal sensitivities, including allergies, to certain plants or their derivatives; 3. never eat any plant unless you have checked several sources to verify the edibility of the plant. © Jane Tims 2012places off-planet #1 – watching the stars
For me, star-gazing is a warm-weather activity. The winter, although dazzling in its displays of stars, is too cold for my arthritic joints and the immobility of prolonged star study.
So, as May approaches, I am looking forward to spending some time outside, to locate some old friends in the sky and to meet some new sky-folk!
I am lucky to live in an area not overly polluted with night light. At our home, although trees make viewing sporadic, stray light from street and yard lights is not a problem. At our lake property, the surroundings are utterly dark and the sky is stunning, studded with stars.
If you want to do some stargazing, you need three things to get a good start:
- a star chart or a planisphere (a combination of a star chart and a viewer). My favourite planisphere is downloadable and printable, from the National Research Council at
http://www.nrc-cnrc.gc.ca/eng/education/astronomy/constellations/html.html
- a reclining lawn chair (so you can relax and your neck will not ache)
- a flashlight with a clear red cover (this is to prevent your eyes from becoming light-adapted as you check the star-chart).
Another helpful item, to see groupings of stars more clearly, or to see details of the moon:
- a pair of binoculars
Are you a stargazer? What are your favorite ‘tools-of-the-trade’?
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the search for wind
and stars
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these are not the winds I sought to stand in
I wanted a zephyr to ruffle the bluets in spring
a breeze to whip the silver wind chime to frenzy
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instead I cower from night moans
the rattle at the window
the street where a dust daemon lurks
near every wall, lifts the leaves
grinds them to powder
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I gaze at the skies
watch for Altair and Orion
the never- random pulse to signal man
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but all the lights in the night sky
are not stars
the moon who solemn watches
as his face is peeled away
the comet drawing scant thoughts across darkness
its tears a storm of falling stars
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I walk with sorrow
it rests behind the eyes
and cannot swell to tears
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the truth so simple
yet impossible to know-
you need only stand
and the hill will form beneath your feet
and the roaring shrink
to the breath of love across your face
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© Jane Tims 2012
‘Ducks’ Ditty’
On Saturday we took a drive along the St. John River, to see if any waterfowl were braving the cold windy day. The water is slowly receeding but still above summer levels. On a miserable day, the ducks retreat to the shallows, away from the exposure of the open water.
There were a few birds on the water. We stopped for a while to watch five male Mallards (Anas platyrhynchos) paddling about. They stuck together as a group, feeding in the shallows and occasionally ‘standing’ on the water to flap their wings. This time of year, the female Mallards are on the nest, hatching their young, and the males typically hang out in groups with other males until moulting begins.
I am not good at duck identification, but the Mallard is easy to spot, with its bright green head and the white ring around its neck. I enjoyed watching them through the binoculars, especially their orange legs and feet maneouvering in the muddy water.
The Mallard is a member of the marsh duck family and a ‘dabbler’. Dabblers obtain their food by skimming it from the surface or tipping up to submerge their heads so they can feed underwater.
I can never watch dabblers on the water without thinking of Kenneth Grahame’s famous poem ‘Ducks’ Ditty’, from the book The Wind in the Willows. If you don’t have a copy of the book, have a look at the poem at http://www.literaturepage.com/read/windinthewillows-14.html
© Jane Tims 2012
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