Northern Catalpa

I thought I would share a little bit abut our beautiful Catalpa tree. This tree was planted shortly after we built our house in 1999.

It did not take long before we started receiving complements in the spring, when it is in full bloom, because it is truly a sight to behold. I wanted a tree that was natural, if not native, to the area and since there are several in the yards of nearby farms I knew that it would grow nicely. I have since learned that the Northern Catalpa (c. speciosa) is not native to New England, but was introduced as an ornamental which became very popular as an estate tree during the Victorian era. If you travel to the South you will notice that the southern variety (Catalpa bignonioides) is more common and is seen frequently along roadsides. 

Although a spectacular tree, which tolerates both wet and dry condtions, it requires a lot of space, growing up to sixty feet tall and forty feet wide, and grows very quickly. And, what perhaps discourages many, is that it is a messy tree.

From flower blossoms in the summer, to the large heart shaped leaves in the fall, and finally the long bean pods which can hang on to the following spring, there is always something to clean up. But for me it is totally worth it. It blooms very late in the spring after most other tree blossoms are gone, and the unique twisting formation of its branches are interesting to look at in the dead of winter. And although showy from a distance, the flowers up close are as beautiful as a cultivated orchid.

Looking closer still you can see the yellow and purple colors that attract pollinators.

Bumble bee taking it all in

They also attract hummingbirds, and at night release a scent which attracts moths. So, if you have the space, and are not looking for an autumn show (their leaves will only turn brown or black before curling and falling to the ground) consider planting a Catalpa tree. Within a few short years you will be glad that you did.

Resources: extension.unh.edu/trees/nh-big-tree-program

                     gobotany.newenglandwild.org

                     

Rhubarb and Blueberry Muffins

Happy Solstice! The rhubarb makes these muffins moist and is a nice combination with the blueberries. I used fresh rhubarb from the garden and blueberries frozen from last year.

1/4 cup butter softened

3/4 cup sugar

1 egg

1/4 cup sour cream 

1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup milk
1 cup blueberries
1 cup diced rhubarb

Cream Butter and sugar and egg. Sift dry ingredients and gradually add to creamed mixture, alternating with milk. fold in blueberries and rhubarb. Bake in large greased muffin tins at 400 degrees for 20 - 25 minutes.

This Week is National Pollinator Week

In May I reported on the decline of pollinators and the need to action. Eight years ago Congress authorized a week in June to be designate as National Pollinator Week. This week, June 15th thru June 21st, 2015, is managed by the Pollinator Partnership. If you are reading this blog, you are probably already supporting pollinators by planting flowers and/or vegetables for your own enjoyment. And, you already know the importance of having bees and butterflies around to pollinate your plants, for without them it would be a very short season indeed. The key is to plant a variety of plants, which will bloom from spring into fall. In May, the bees were all abuzz around our apple and pear trees, and unlike last year the blossoms remained on the trees long enough to result in the formation of lots of fruit.

In early June, lilacs are a favorite for both the bees and butterflies and there are plenty of blossoms to satisfy both.

In mid-summer the daylilies will provide flowers daily as their name suggests.

And in the vegetable garden there are usually plenty of blossoms to keep the bees busy.

I know that I need to improve my fall plantings to offer more blooms, but last year the deer saved me a few sunflowers and I'm hoping that the wildflower mix that I sowed this spring will offer some fall blooms.

Even if you don't have a garden, you can support pollinators simply by eliminating the use of pesticides in your yard and mowing less frequently. Your soil will become healthier and the pollinators will appreciate the spring dandelions and the clover that will be allowed to bloom. If you are interested in finding activities to celebrate and learn more about pollinators, you can check out the map on the Partnership's webpage at http://pollinator.org/npw_events.htm. If you live in New Hampshire, UNH is offering a day-long appreciation day on Wednesday at the Woodman Horticulture Research Farm. Whether you love bees or are afraid of them, we can all appreciate the importance of the work that they do.

Black Bean Burgers

I had never had homemade vegetarian burgers before and was a bit skeptical about how they would taste and hold together when cooked, but this recipe from Seriouseats.com  and prepared by my son convinced me that these are better than beef in every respect. They were flavorful, moist and when served on a bun make a complete meal.

2-15 oz cans black beans drained and rinsed
3 tablespoons canola oil
1 medium onion finely chopped
1-2 hot peppers (poblano, chiptole, etc.) finely chopped 
3 cloves garlic minced
1 teaspoon chili sauce
3/4 cup cashews
1/2 cup feta cheese
2 tablespoons mayonnaise
1 egg
3/4 cup panko bread crumbs
salt and pepper
Sprinkling of cheddar or your favorite cheese

1. Heat oven to 350 degrees F. Spread beans on cookie sheet lined with aluminum foil and roast until beans split open, about 20 minutes. Cool slightly.
2. Heat 2 tablespoons oil in skillet over med-high heat. Cook onion and pepper until softened. Add garlic and cook about 2 minutes. Stir in chili sauce and transfer to a large bowl.
3. Pulse cashews in food processor until coarsely chopped. Add to bowl of onions and peppers.
4. Pulse beans in food processor with cheese until beans are 1/3 of full bean size. Add to bowl. Mix in mayo, egg and bread crumbs. Season with salt and pepper. Form into patties.
5. Heat 1 tablespoon oil in skillet and cook over medium heat. Flipping when browned (about 5 minutes). Cook other side. Serve with toppings of your choice.

Patties can be made ahead and stored in refrigerator for up to 3 days.

New Hampshire Herb and Garden Day

It was beautiful weather this past weekend which provided an opportunity to both attend the New Hampshire Herb and Garden Day on Saturday and to finish planting my seeds on Sunday.

The Saturday event was sponsored by the  NH Herbal Network Chapter of the American Herbalists Guild and I would have loved to attend the workshops held throughout the day, but instead opted to pay $5.00 to shop at the vendor fair and spend the rest of the day out in the garden. In addition to some reasonably priced plants, I also picked up a couple used reference books to help me identify and learn more about the medicinal uses of native grown plants in New England.

I love to grow herbs since they require little care, attract beneficial insects, and can be used in a host of dishes, such as peppermint in iced tea, oregano in tomato sauce and lavender in desserts. I have also planted many herbs in the garden for which I know have some value, but have no idea how they can be used. This is okay since they are still attractive, but I would like to take advantage of some of their healthful components as well. If you have an interest in learning more about herbs, consider joining your local chapter of the American Herbalists Guild.   The New Hampshire chapter is free to join and holds regular meetings and workshops for members.

Since the Herb and Garden Day was held at the New Hampshire Audubon Society, I couldn't leave without first visiting their aviary of raptors. 

Inquisitive Barred Owl

Red-Tailed Hawk having lunch

Happy World Environment Day!

And, to help you spend more time outside, here's a simple recipe to get you in and out of the kitchen quickly, while using some early seasonal greens from the garden.

Asparagus on Toasted Pita Bread

4 pita pockets opened and laid flat

1/2 cup olive oil

1/4 teaspoon Italian seasoning

1/4 teaspoon oregano

8 ounces chevre cheese

1/2 cup shaved Parmesan cheese

Fresh spinach and arugula

8 asparagus spears lightly steamed

Mushrooms

Roasted red peppers 

Whisk oregano and Italian seasoning with olive oil. Brush onto pita bread. Slice goat cheese and spread on bread. Layer remaining ingredients, sprinkling Parmesan cheese last. Broil 3 - 5 minutes until cheese has melted and bread is toasted. Enjoy!

June is Great Outdoors Month

Descending Mount Washington on the Jewell Trail

  "NOW, THEREFORE, I, BARACK OBAMA, President of the United States of America, by virtue of the authority vested in me by the Constitution and the laws of the United States, do hereby proclaim June 2015 as Great Outdoors Month." It is expected that the governors in all fifty states will make a similar proclamation, reaffirming the value and benefits of the natural environment. New Hampshire's governor Maggie Hassan proclaimed Great Outdoors Month as a time to "celebrate New Hampshire's natural beauty and renew our commitment to protecting our environment and natural resources for future generations."

What started as Great Outdoors Week in 1998, the now month long celebration is a time to acknowledge and appreciate the beauty and opportunities of the outdoors which exist for every person to enjoy. And although there are certainly many opportunities to explore and appreciate our state and national parks which have been permanently conserved in order for wildlife to thrive and for people to recreate, everyone can also appreciate the "great outdoors" simply by stepping outside their door and glancing up at the night-time sky; taking a walk around the block in the mist following a spring rain; or just stopping to take a closer look at the ordinary and appreciate the often overlooked beauty right next to our feet.

Nature is resilient growing around rocks and is not afraid to show its colors

Pollinators make use of nectar from dandelions

Nature not only tolerates, but thrives under diversity

Next time you are outside, remember to pause and take a closer look, you might be surprised at what you see.

If I hadn't looked closer I wouldn't have seen this frog staring back at me.

Or noticed that what looked like just a twig, was actually a very cool-looking dragonfly.

It's wonderful to have a national "Great Outdoors Month", just multiply that times twelve and have a  great outdoors year!