Thanks to the Cornell Lab of Ornithology’s nestcam project, I’ve been able to watch time-lapse images of this cardinal on her clutch of three eggs.
The camera is within 20 miles of where I live. I’m surprised to see the cardinals laying eggs so late in the season. According to the accompanying discussion, the baby cardinals will fledge by October.
Sometimes I love the Internet. There’s no way I could get this close to a nest without disturbing the cardinal.
This year I am working a 4-hour shift at Harmony Farms CSA. As a new working member, my farming responsibilities involve a lot of lifting, bending and hauling. It’s an intense physical workout. Now that I have a few months of experience under my belt, I’m beginning to see how much brain work is also involved in farming. (more…)
Mycology has its own vocabulary. I’m reminded of this every time I attend a mushroom conference, know in mycology circles as a foray.
I recently introduced the word hypomyces. Here are a few more words used regularly by mycologists, or people who study mushrooms. (more…)
I use a 5-gallon plastic bucket, lined on the bottom with newspaper and a plastic liner to collect and carry my compost to the garden once a week.
Whenever there’s a heat wave, the compost begins to smell. I do not have freezer or refrigerator space, so I thought of using charcoal.
As I set out to see what kind of charcoal filters or products I might find, I passed through the pet care department.
That’s when the light bulb went on. I have cat litter, essentially powdered clay, left over from my hide tanning efforts.
My bucket’s plastic lid fits securely on top. So far, after a couple of weeks, my system appears to work.
I wish I had found this in the field. It was part of the collection on display at the NEMF foray.
The parasitic bolete (Pseudoboletus parasiticus) grows on Schleroderma citrinus. The schleroderma, which looks like a scruffy puffball, is not edible.
If this were my field find, I’d have tried eating the parasitic bolete. But all I could do at NEMF is observe and study this curiosity.
Bill Bakaitis says that there are no straight lines in nature. That’s a great metaphor. I am in awe that nature can create an edible mushroom growing from a non edible mushroom.
I understand that many fungi grow on decaying wood. Until a few days ago, I was unaware that wood decay could be either brown rot or white rot, depending upon the type of wood and the fungus. Dr. Tom Volk’s presentation “Wood Decay, Good Decay?” was so entertaining, I’m amazed at how much I actually learned.
When I decided to attend my very first NEMF (North East Mycological Federation) foray, I knew I’d be meeting some of the stars of the mushroom world. I had no idea how accessible, friendly and creative these esteemed professionals are; I was invited to perform in a one-act play with the authors who have signed my copies of their field guides.
Had I attended NEMF last year, I would have met the Mushroom Guru, Sam Ristich. I did meet his widow and his youngest daughter. I’ll never have a signed copy of SAM’s CORNER, but I can watch videos of Sam leading nature walks and I can read his words. (more…)
Lobster mushroom (Hypomyces lactifluorum) is actually a mushroom that parasitizes another mushroom.
“Why would a mushroom do that to its brothers?” asks Gary Lincoff.
I don’t know. I do know that this mushroom smells and tastes like lobster. I was delighted to find enough to share in one of the best meals I’ve had this season.
It was worth the effort to brush the pine needles and leaf litter off this beauty.
I sautéed the mushrooms in butter and white wine. Even the memory of the meal brings a smile to my face.