What You Can Do to Protect Beneficial Insects

 

Dragonfly

We live in an interconnected world where what impacts one species in an ecosystem, impacts the ecosystem as a whole. As we enter the beginning of Pollinator Week, it is a good time to remember that all insects, even those considered pests, are beneficial in some way to this planet we all call home. 

Although it is easy to want to rid the world of mosquitos, ticks and a host of other bugs, there is a whole other sphere of living things that rely on these insects for survival. They provide a food source for birds and reptiles, and although they can carry diseases which can be life threatening to many mammals, including humans, they also serve a purpose in controlling certain animal populations. As with everything, the key is to maintain a proper balance in populations, as nature intended. The problem is that humans have done a wonderful job in disrupting this balance. Through the inadvertent importation of invasive species; destruction of natural habitats; elimination of natural predators; and the impacts to the climate from the release of fossil fuels and other practices; humans actions have had a cascading effect on insect populations. As with many environmental problems, it is easy to become discouraged and to discount possible solutions as insignificant. Nevertheless, there are practices that can be implemented on individual properties that can make a difference. 

In an opinion piece for the Proceedings of the National Academy of Sciences this year, the authors identify "Eight simple actions that individuals can take to save insects from global declines." Here are some of the key recommendations that all property owners can implement at little to minimal cost.

• Decrease lawn space and instead create diverse natural habitats.

• Plant native plant species that will provide food and habitat for insects.

• Reduce (and I would say eliminate) herbicide and pesticide use.

• Be cognizant of outside artificial light and dim or eliminate when possible.

These few simple steps can help insects and other wildlife have a safe haven on your property, helping to restore a natural balance between a wide variety of species such as the microscopic life in the soil, bees, butterflies, birds and larger animals. This week, next time you see any type of insect in your yard, whether it be beautiful butterfly or something that might typically make you squeamish, remember that they all have a place is the larger circle of life.

Spring has Arrived!

Sap was boiling at Trailside Sugar House in Andover over the weekend.

 

We have been waiting for months and now it is finally Spring. The clocks have been turned forward, and with it, a wonderful extra hour of daylight to enjoy. With warmer temperatures we have been able to open the windows, letting in some welcome fresh air as well as the first sound of the spring peepers this week.

In New England, perhaps the most recognizable sign of spring is the flowing of sap. March is Maple Sugar Month and last weekend sugar houses across New Hampshire opened their doors to welcome visitors for the annual Maple weekend. This event was all the more welcome this year as sugar houses were closed to the public in 2020 due to the COVID-19 pandemic. Some sugar houses remained closed  this year, but most were open with masks and social distancing requirements.  

An assortment of maple products were on display at Walkers Sugar Shack in Bristol

I am so glad that we were able to get out and visit a few sugar shacks this past weekend as the weather may not cooperate much longer for the sap to continue to run.  Maple sugaring is one more industry which is being adversely impacted by climate change. Warmer and dryer summers, affect the growth of the trees and their storage of sugars, and mild winters impact the flow of the sap in the spring. Maple sap flows best when temperatures dip below freezing at night and then climb into the forties during the day.  Some days in late February and March were ideal, but now our maple trees have started to bud as temperatures climbed into the sixties this week. I am hoping that northern New Hampshire may see at least a couple more weeks of sap collecting and boiling. Last year, New Hampshire sugar houses produced 154,000 gallons of maple syrup, a small, considering Vermont farms produced over 15 times that amount (David Brooks, Concord Monitor), but still not insignificant amount. Sugar houses draw tourists who bring dollars to support the local economy. So, if you are able, stock your pantry this year with a natural sweetener from a nearby sugar house.

Black Bean Burgers

 

Sometimes, you just want a burger and this Black Bean burger is sure to please both vegetarians and omnivores. 

 Ingredients

1 large red onion chopped

6 ounces mixed fresh mushrooms

2 cups rye bread cubed

1 15-oz can black beans mashed

1 teaspoon ground coriander

salt, pepper, olive oil

4 buns

 Toppings:

Grated cheddar cheese

Cherry tomatoes chopped

1 lime

1/2 teaspoon hot sauce

1 avocado roughly mashed

1/4 cup plan yogurt

Add 3/4 of chopped onions and mushrooms to food processor and pulse until finely chopped. Transfer to a large bowl and wipe out food processor. Add bread to food processor and pulse into fine crumbs. Transfer to mushroom bowl. Add black beans and spices.

Form into 4 patties and place on an oiled baking sheet. Bake at 400 degrees F until dark and crisp, about 35 - 45 minutes. Remove from oven and sprinkle with cheese. 

Put remaining onion in small bowl. Add tomatoes and zest from lime. Squeeze lime and add juice. Stir in hot sauce.

Toast buns, spread on yogurt. Add salsa mixture to one side and avocado to the other. Place bean patty on the bottom roll. Top with remaining bun and enjoy.

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.