Roasting (and Restoring) Chestnuts

By Kat Deely

320px-American_Chestnut“Chestnuts roasting on an open fire.
Jack Frost nipping at your nose….” 

These words invoke every shiver of childhood anticipation for Christmas morning. Family time, feasting time, vacation time, and of course, presents time. I’ve been hearing these words sung every holiday season since before I can remember, and they have magically dropped me into a snow-globe world. So, it is with a bit of humility that I must admit something. I’ve never roasted chestnuts on an open fire. I’ve never roasted chestnuts on anything. I’ve never eaten a chestnut! And I bet I’m not alone. So how is it, this iconic Christmas classic’s first line is complete balderdash to the holiday seasons we know today? Continue reading

A Chicken of the Woods

ChickenOfTheWoodsBy Colin Stone Peacock

I am the glistening, blackened, and charred non-stick remains of a foodie. Enameled by years of cooking and eating professionally, I am unphased by the most ample and esoteric culinary ingredients and pathologies.

But the bitter kimchi of my heart sweetened ever so slightly the summer before last, when I met the bright and gleaming orange and yellow folds of Laetiporus sulphureus, commonly known as Chicken of the Woods.

It is one of the most easily identifiable, seasonally available, and tastiest mushrooms I have ever met. The drab and fickle morels of my forefathers will never look the same. Chicken is the flavor I would use to describe them. That, and a citric tanginess I have never encountered in another fungi. Continue reading

A Twisted Tale of Red Knot Survival

By Joanne Garton

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It has happened countless times: I walk into my favorite restaurant only to find that it is out of breakfast burritos. The manager points me to the tamales without ever explaining if it was a lack of eggs, a problem with the oven, or an angry mob of hungry burrito-eaters that wiped out the supply this weekend. I leave hungry and find somewhere else to eat.

These days, the red knot birds in Delaware Bay are similarly exasperated, but with no other food to eat when their seasonal feast of horseshoe crab eggs are gone, the migratory birds are starving. Horseshoe crabs are the favored bait for a growing market of eel and conch farms, diminishing the supply and diversity of breeding horseshoe crab pairs left in the bay. Continue reading

A Prayer for Monarchs

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By Rob Rich

The flaring wings or the breezy wisps of aspen and birch are few today. Gone are the flights of spring, but at Mobbs Farm in Jericho autumn is in flight. Apples and acorns plunk down with minimal elegance, but the swirling leaves trade the birds for brightness in the distant wood. And across the rusty meadow, others waft down lightly before winter. This is a day for milkweed, hinting at flurries to come.

They glide with a powdery lift by a pappus – the Greek for “old man” – providing cottony parachutes for each kernel. Soft, green pods once held them moist and tight, but now they are freed as they crack in the crisp, dry wind. The pods tear apart, opening for each white pappus to glisten like eyes in the gaze of the sun. They lift with a grace that seems to laugh at gravity. But failing to plant in the sky, they finally fall. I wantonly tear at some unopened pods, eager to help the silky strands find a resting place on earth.

Continue reading

Petri Dish Pathos

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By Matt Cahill

I spent the afternoon sorting a tangle of dead bodies.  Their legs were all snarled in a heap.  I had to pry each little corpse apart, delicately, one at a time.  Down the barrel of my microscope the petri dish was filled with yellow stripes and cellophane wings, stray heads and dispossessed parts.  How lovely, I thought, to see nature up close.

Then in the middle of the pile, underneath the furry abdomen of a bee, a set of small black legs began to wiggle.  These insects had been stewing for two weeks, ever since I had swept them up in my net from the late-summer goldenrod and dumped their squirming bodies into a calm bath of ethanol.  They should have been very much dead.

But the legs kept wiggling.  Pushing the bee aside, a small wasp head emerged, yellow-painted with large black eyes, quivering.  The tiny wasp crawled up on the pile of bodies like a shipwrecked sailor on a sandy shore.  I shook the dish to knock it back under.

“Savage! What gives you the right to kill?” the small wasp yelled when it surfaced again. Continue reading

Apples Right Side Up

By Kelly Finan

In the fading light of mid-October I’m suffering from apple exhaustion.

Apples floated before my eyes as the first fallen leaves dusted my route from Vermont to Pennsylvania. I raided my father’s apple tree with such tenacity that he demanded I wear a helmet, then I attacked the neighbor’s trees. I made applesauce until I ran out of mouths to feed and canning jars to fill. Bursting with pride (and applesauce), I shuttled the remaining fruit back to Burlington, where it became the star of a dessert for the season’s first potluck.

Upon arriving at the event, I unveiled my creation and placed it among the other dishes. It accompanied…

…three apple pies. And nothing else.

The potluck’s four guests ate only apple desserts. In true Burlington spirit, someone arrived with a quinoa dish, but the damage was done. I was sick of apples.

But like a true naturalist, when I’m sad, I look to botany for comfort. I harkened back to a time when fruit was a buffet of discovery, not a monoculture of boredom. And I remembered this:

An apple, right-side-up

From a botanist’s perspective, I had been looking at the apple upside-down. Continue reading

Projectile Cucumbers

By Laura Yayac

wild-cucumberThe orbs dangle, pale green with darker stripes, like adorable baby watermelons on a vine of curls. Each one rests under its own leaf awning. Get closer, though, and you’ll see that this is no ordinary miniature fruit. Covered in spikes and ready to impale, it is at once magical and ominous. And that’s not the last of its tricks.

My encounter with the wild cucumber (Echinocystis lobata), a cousin of the ordinary garden variety, released my inner nature nerd. Are the wild cucumber fruits edible? If many plants rely on animals to eat their fruit and disperse the seeds, why the thorns on this fruit? How else would the seeds spread? I watched the crazy fruit over several weeks as it opened and split at the bottom – what triggered that process?

The answers were fittingly stellar for such a spectacular fruit. Continue reading

Hobblebush on Fire

Viburnum alnifolium

 

By Bryan Pfeiffer

An entire season of fall foliage flares from a single plant. Find your fireworks on Hobblebush (Viburnum alnifolium). This understory gem may be the perfect shrub. It adds food and habitat diversity – for nesting birds and other wildlife – beneath forest canopy. And its blooms play a crafty game of deception each spring. Continue reading