Great Backyard Bird Count

White-throated sparrow

Last weekend was the annual international Great Backyard Bird Count (GBBC). This year the birds have been quite active at our backyard feeders, or perhaps I am just aware of them more, as my temporary Covid home office window provides a perfect view of their activity. I didn't spot anything particularly unusual last weekend, but watching the birds was entertaining nonetheless.

The White-throated sparrow above was fund to watch as it would only come out into the opening briefly and then would quickly run back to the safety and security of his refuge under a juniper bush.  

Many of the birds were in pairs, like these Cardinals and Red-breasted nuthatches.

 Female Cardinal Above and Male in a tree nearby below

We get both Red-breasted and White-breasted Nuthatches, but the Red-breasted have been more common this year and can be seen eating seed or suet from the feeders, or searching for food in the bushes or on the brick patio. 

Two Red-breasted Nuthatches share the feeder

The two birds below are despised by many, but I have learned to appreciate both the loud and often voracious appetite of the Blue Jay, which can almost devour an entire block of suet in a day, as well as the Starling, which I think is a most beautiful bird. The later may be because we don't see them often in our yard; and, when we do, there is usually just one or two and they only stay briefly.

Blue Jay watching over a Starling

Beautiful iridescent colors of a Starling

New Hampshire's state bird is the Purple Finch, but it is the House Finch that we see more often in our backyard. I have a very hard time telling them apart, but the male purple finch will have more red over it's body, including the back and wings.

Male House Finch

Our old heirloom pear tree is a favorite for woodpeckers and I am happy to observe the return of the Red-bellied this year. Last year they were scarce for some reason. We also have daily visits from both Downy and Hairy woodpeckers.

Red-bellied Woodpecker

Downy Woodpecker (left) and Hairy Woodpecker (right)

There was also a brief appearance of a chipmunk. This is not a common occurrence in February as they are typically still hibernating in their burrows until the weather warms in the Spring. Sunday was not a particularly warm day, so I am not sure why this one decided to emerge early.

There is only one more week left in February and soon the southern migrating birds will be returning north (we are already starting to see some Robins), but until then there is still plenty of wildlife to be observed by just walking outside your back door.

Roasted Squash with Chickpeas, Kale and Couscous

 

Roasted Squash with Kale and Couscous

With January's cold and short days, I crave warm comfort foods. I still have some butternut squash from the garden tucked away in the basement. Adding some nutritious kale and protein rich chickpeas, makes this a healthy meal. It is easy to put together, and therefore can be made any weeknight, or saved to savor on the weekend.

Ingredients

1 large or 2 small butternut squash, peeled and diced

2 Tablespoons olive oil

1 teaspoon thyme

1/2 teaspoon salt

1/2 cup diced red onion or shallot

1/4 cup apple cider vinegar

4 cloves garlic minced

2 teaspoons ground turmeric

1 inch piece of ginger grated

2 - 14-oz cans chickpeas drained 

2 sprigs fresh dill chopped

4 cups kale

2 cups cooked according to package directions

  

In a bowl, toss squash with 2 Tablespoons oil, thyme and salt. In a pre-heated 400 degree oven place squash in a single layer on a baking sheet. Roast 20 minutes, stir and roast 20 minutes more until cooked. 

 

In a medium sized bowl, combine onion, vinegar, garlic, turmeric, ginger and remaining oil. Add chickpeas. Let marinate at least 10 minutes. As squash finishes cooking, stir chickpea mixture to pan and sprinkle with fresh dill. Roast an additional 10 minutes. 

 

Rinse and salt kale, then massage with a small amount of olive oil. Steam kale while squash and chickpeas roast, then combine everything together and serve over cooked couscous. 

 

 

Conconut, Ginger and Mushroom Noodles

Coconut, Ginger and Mushroom Noodles

 

This recipe involves several steps, but the final product is worth it! A fragrant and flavorful dish.

 Ingredients

6 Tablespoons oil

1 Tablespoons sugar

1/2 cup rice vinegar

6 Tablespoons tamari or soy sauce 

12 ounces shiitake or mushrooms of your choice sliced

1-5" piece of ginger peeled and sliced thin

1/2 cup raw cashews

1/2 cup shredded coconut

9 ounces dried soba noodles

1/2 cup frozen corn

8 ounces fresh or frozen green beans

3 medium shallots

 

• Whisk 2 Tablespoons oil, 2 Tablespoons vinegar and  4 Tablespoons soy sauce in a small bowl. Set aside.

• Preheat oven to 350 degrees. Combine 2 Tablespoons soy sauce, 1/2 cup vinegar and 1/3 cup water in a small saucepan and stir over low heat until sugar is dissolved. Add 3 oz mushrooms and 1/3 of the ginger. Cook on low for 4 minutes then set aside.

• Spread cashews and coconut separately on a baking sheet and toast in the oven until coconut starts to brown. Remove coconut after 5-7 minutes and continue toasting nuts until golden brown- 7 - 10 minutes total. 

• Heat 2 Tablespoons oil in a dutch oven and saute remaining mushrooms about 5 minutes. Remove mushrooms to a plate.

• Add 1 Tablespoon oil to dutch oven, add corn and green beans and cook until tender, about 5 minutes. Remove to a plate.

• Add 1 Tablespoon oil to dutch oven and cook shallots and remaining ginger until soft. Add back in corn, cooked mushrooms and beans. 

• Remove from heat and stir in noodles, cashews, coconut and sauce made in step one.

• Serve with the pickled mushrooms on top.

Meatless Sloppy Joes

Meatless Sloppy Joes

The flavor of these Sloppy Joes is both sweet and spicy. The chopped walnuts add both texture and a unique taste.

Ingredients
1 Tablespoon oil
1 small onion diced
1/4 yellow pepper diced
2 stalks of celery diced
2 carrots diced
2 garlic cloves minced 
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon red pepper flakes
1 3/4 cups vegetable broth
1 teaspoon soy sauce
1 teaspoon honey
1 6 oz can tomato paste
2 teaspoons vinegar
1/2 cup chopped walnuts
1-15 oz can kidney beans drained
1-15 oz can pinto beans drained

Heat oil in large skillet. Add onion, celery and carrots and saute until soft, about 8 - 10 minutes. Add garlic and cumin and saute for 30 seconds. Add remaining ingredients and simmer until slightly thickened, and spices have absorbed, about 15 minutes. Serve atop buns.


 

Roasted Cauliflower and Black Beans Tacos

Roasted Cauliflower with Black Beans and Tahini Dressing

If you are in the mood for Mexican with a twist, try this unique taco recipe.

Ingredients

Taco Ingredients:

• 1 batch Turmeric Roasted Cauliflower (see below)
• 1 batch Black Beans (see below)
• 1 batch Cumin Lime Crema (see below)
• corn tortillas*
• toppings: diced avocado, chopped fresh cilantro, fresh lime wedges, pepitas, and/or thinly-sliced radishes

Turmeric Roasted Cauliflower Ingredients:

• 1 large head cauliflower (about 2 pounds)
• 4 medium garlic cloves, peeled and minced
• 2 tablespoons olive oil
• 1 teaspoon each: ground cumin, kosher salt, paprika
• 1/2 teaspoon each: crushed red pepper flakes, freshly-cracked black pepper, ground turmeric

Refried Black Beans Ingredients:

• 1 small white onion
• 2 (15-ounce) cans black beans
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon each: chili powder, Kosher salt
• 1/4 teaspoon freshly-ground black pepper

Cumin Lime Crema Ingredients:

• 1 small garlic clove, peeled and minced
• 1/4 cup lime juice (about 2 limes)
• 3 tablespoons tahini
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon Mexican hot sauce (such as Cholula)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon kosher salt

 To Make The Tacos:

1. Prepare the cauliflower, refried black beans and crema as directed below.
2. To serve, place a layer of refried black beans in a tortilla, top with roasted cauliflower, a drizzle of the crema, and your desired toppings.

To Make The Turmeric Roasted Cauliflower:

1. Heat oven to 450°F.
2. In a large bowl, mix the cauliflower, garlic, olive oil, cumin, salt, paprika, crushed red pepper flakes, black pepper and ground turmeric until evenly combined.

3. Line a baking sheet with parchment paper or a silicone mat, then place the cauliflower in a single layer on the sheet.  Roast for 25-30 minutes until it is tender and browned, stirring once halfway through.
4. Serve immediately.

To Make The Refried Black Beans:

1. Peel and halve the onion, then slice into half-moon shapes.  Drain the beans, reserving 1/2 cup of the can liquid.
2. In a medium saucepan, heat the olive oil over medium heat.  Add the onion and sauté until translucent, about 3-4 minutes.  Add the beans, reserved can liquid, kosher salt, chili powder and black pepper.  Turn the heat to medium low and cook for 10-15 minutes, stirring often and smashing the beans toward the end of the cook time, until most of the liquid has cooked out and the texture is mashed and thick.  Scrape the bottom and sides of the pan as necessary.  Taste and season with additional salt as desired.

To Make The Cumin Lime Crema:

In a small bowl, stir together the garlic, lime juice, tahini, olive oil, hot sauce, cumin and salt until evenly combined.  Add 1-2 tablespoons water if necessary to achieve a creamy consistency.

 

Adapted from Gimmesomeoven.com 

 

Hiking Mount Parker

 

Summit of Mount Parker

 Autumn has officially arrived. With cooler temperatures and fewer bugs it is a great time for hiking. The problem may be, particularly during foliage season in New England, that early fall can also be the most crowded time to it the trails. Fortunately, it is still possible to find solitude it you steer clear of the most popular areas. If you are looking for a great hike in the White Mountains away from crowds, Mount Parker in Bartlett, NH is a good option. 

My friend Sue and I arrived at the parking area around 9:00 AM Sunday morning. Surprisingly, we were the only car in the parking lot. For the entire day, we only saw six hikers, quite unusual, especially since this mountain is one of the 52 With a View. We decided to take the Langdon Trail to the Mount Parker Trail, but there is an alternate approach from the Davis Path. The route that we took has 2,800 feet elevation gain, but nothing too difficult. There were lots of switch-backs on the Mount Parker Trail which helped with the ascent.

 

In addition to the view at the top, there were some interest observations, like this star-tipped reindeer lichen (C. stellaris) growing along the side of the trail. It was very pretty sitting in contrast to the red low bush blueberries.

Star-tipped reindeer lichen

There were several trees with burls on them. A burl is an area of abnormal growth on a tree, typically caused by some type of stress, such as an injury or insect infestation. This one was quite large and can be seen with some fresh as well as older growth. They can be very interesting to look at and are often used in woodworking designs. 

 Lots of different fungi grow on trees, but this was the first time I have seen Hericium or Lions Mane in the wild. Apparently it is not uncommon in the Northeastern forests this time of year. This species of mushroom is often recommended for beginner foragers as it is unique in appearance and is prized by many chefs for its unique flavor which I have heard described as tasting like lobster when cooked.  

A very cool looking Hericium

The Granite State got its name for a reason and hikers will see lots of boulders in the woods. If you take a close look, you will often see many types of growth attached.

The above rock looked like it was covered with dried leaves which was actually Rock tripe lichen (Umbilicaria mammulata)

Although I didn't see many mushrooms on the forest floor, there were several types of shelf mushrooms on logs and trees. The following is an example of Fomitopsis pinicola also known as a Red-belted polypore or conk. It is a commonly found on conifer trees.

Fomitopsis pinicola

 

It's easy to see why Fomes fomentarius is referred to as Hoof fungus. It is also called Tinder conk since it can be used to start fires. I read in the USDA's Field Guide to Common Macrofungi in Eastern Forests and Their Ecosystem Functions that there is also a False Tinder conk (Fomes ignarius) which looks very similar so I am not sure which had taken hold of the fallen tree below.

 

As we were heading out of the woods, there was a bald faced hornets nest hanging from a tree. When I Googled Bald Faced Hornet the first few entries were all about pest control companies. This makes sense since they are probably paying to have their information listed in the beginning of searches. However, it is much better to think of these creatures as beneficial. hey hunt and eat other insects and serve as a pollinator of plants. 

Baldfaced Hornets Nest

 

Most often their nests will be high up in trees. Of course you don't want a nest built outside your front door, so be diligent in the spring when the queen will start building her new home. If you see a small nest starting, go out after dark and knock it down. You may have to do this a couple times, but this will usually be sufficient to encourage her to build a nest elsewhere. 

I am hoping that there are several more nice weekends before the snow and ice arrives so that I can check off several more peaks with views and discover some more surprises found in nature.

Coconut Rice with Spicy Chicken Thighs

Stewed Chicken and Coconut Rice

Ingredients

4 Chicken thighs

  

Sauce:

3/4 cup apple cider vinegar
4 cloves garlic minced
1 Tablespoon fresh ginger minced
1 Tablespoon brown sugar
1 chili pepper chopped
1 bay leaf salt and pepper

Coconut Rice:
1 cup rice
1 14-oz can coconut milk
1/2 cup water
Dash salt
2 Tablespoons toasted coconut
1 scallion chopped

Mix together ingredients for sauce in a dutch oven over medium heat until simmering. Add chicken thighs, skin side down, cover and cook for 15 minutes. Turn chicken and cook another 15 minutes or until done. When chicken is cooked through, remove and place on a foil lined tray and set in oven at 375 degrees for 10 minutes, then broil on high until browned, about 5 minutes. Meanwhile simmer sauce until reduced and slightly thicken.

While chicken is cooking make rice. Bring rice, coconut milk, water and salt to a boil. Reduce to low, cover and simmer until done, about 20-25 minutes. Add more water if needed. Fluff rice when done and add coconut.

Serve  chicken with rice and sauce and sprinkle with scallions.