Trying to Like My Snake

When I hear the word snake my brain translates it into an approximation of the creature in the picture above. Is this wrong? My higher brain cells realize the world is full of beneficial, and perhaps, beautiful snakes so I am trying to overcome my prejudice. My rat snake arrived weeks ago. The chickens aren’t afraid of the snake but when he began showing up in the nesting boxes in the barn, most of them began laying elsewhere. I walked into the barn a couple of days ago to find the snake in the nesting box about to eat an egg. I had the weedeater in my hand and, faced with the noisy little machine, he quickly left the building.

In past years, every snake that has been found in the barn has been killed. I am going to try to live with this one for two reasons. First, non-venomous snakes are considered by most experts to be “beneficials.” Killing all snakes is considered ill-informed; imagining all snakes to be evil is, I am told, plain silly. Some non-venomous snakes kill venomous snakes. You can watch a dozen u-tube videos of these kills; for example, you can see beneficial King Snakes killing and eating Rattlesnakes. Beneficial snakes, like my rat snake also “save us” from being overrun by varmints such as mice, rats, and gophers. link I had so many mice and/or rats last winter that I was forced to buy and use poison, peppermint spray and a little sonar device plugged into the wall — all of which were helpful but did not solve the problem. The rat snake has solved the problem; I have seen no mice or rats for weeks.

Second, the antipathy toward non-venomous snakes does not seem to be shared. My son spotted a cache of chicken eggs under the rose bush and shouted for me when he saw the snake dining there. I ran for the heavy shovel and my daughter-in-law ran for the house. Amidst this excitement, the snake headed across the pasture. As he passed the chickens, they spotted the movement, walked over, gave him a glance and returned to their search for bugs. The snake went right past the bull and the cow, who looked up and returned to grazing. The dogs lifted their heads and returned their afternoon naps. It occurred to me that the human view might be a mistake.

Might. My brother is adamant that I should kill the snake. He predicts, among other things, that the snake will reproduce and that I’ll soon have ten snakes. Are one’s prejudices right or wrong?

In Ken Kesey’s 1964 novel, Sometimes a Great Notion, the protagonist’s father nailed a crude, hand-painted sign over his small son’s bed that read: “NEVER GIVE AN INCH.” I am thinking of getting an old board and painting it with the words: NON-VENOMOUS SNAKES ARE BENEFICIALS and nailing it up in the barn. Of course, refusing any compromise is stupid. And maybe getting the creepy, crawlies in the presence of a snake is stupid.

I have strung barbed wire on the floor around the nesting area and along the edges of a little storage room where the snake hides. I may buy a battery-powered device that creates vibration in the ground around the barn and I am considering buying some stuff called Snake Away. I will now store the weedeater in the barn as a helpful weapon training aide. I may also nail up a tiny sign at floor level that says NEVER EAT AN EGG.

 

Nature: “You’ve Got to Eat.”

No matter how far we live from the wild, we have to eat. Nature’s gift of food has always bound us to her. Our long-time respect for food is revealed entertainingly in old recipes. Humans have apparently always loved recipes, the majority of which have probably been obscured by time–made inaccessible by our inability to read, for example, old cave scratchings. Perhaps our current TV cooking shows will be unearthed by some future beings who will, I imagine, try to figure out what in the world was being cooked and why.

Fresco of bread sale in Pompeii

Some of the oldest known recipes are written on the clay tablet pictured above. The tablet is one of three that record about 25 dishes enjoyed in Babylon around 1700 BC. link Herb-laden meat stews made with stag, gazelle, kid, lamb and a variety of birds are featured. The recipes describe use of garlic, onions, mustard, coriander, cumin and a sprinkling of bread crumbs on top. link Mesopotamia was a world of ‘foodies’ with perhaps 18 kinds of cheese and 300 types of bread made with different kinds of flour.

Our ancient relatives did not neglect alcoholic drinks. Bronze vessels have been found in Turkey from a funeral 2700 years ago containing a drink that mixed grape wine, barley beer and honey. Strange. But our ancestors did love beer; and writing down how to make beer was not neglected. The oldest list of ingredients was discovered in a beer-making facility in ancient China: millet, barley, Chinese pearl barley and tubers.

This brings to mind current avant garde trends in food and drink: boutique breweries, restaurants that use old strains of wheat for bread, different kinds of potatoes, lettuces and herbs now offered at the grocery store. Broadening what we eat and drink is fun; especially if it helps us connect our lives to our long-dead ancestors.

However, it impossible to recreate the old dishes, partially because farm to table practices have changed food. For example, eggs have doubled in size and have different moisture content. link  And modern tastes do not extend to nettle soup yet, although the oldest recipe in the UK, dating back 8000 years, uses nettles as the primary ingredient. And I doubt if we will see any TV food shows demonstrating roast dormouse as is depicted with great favor in a large Roman recipe collection called De Re Coquinaria.

Roman mosaic of wild boar and mushrooms

I am unsure whether the differences between ancient and modern eating practices is more interesting or, the similarities. The Roman cookbook also describes the preparation of wild boar: “…it is cleaned; sprinkled with salt and crushed cumin and thus left. The next day it is put into the oven; when done season with crushed pepper. A sauce for boar: honey broth, reduced wine, raisin wine.” Not alien at all.

Clothing, shelter and food are all nature’s gifts for the most part. Even our beloved plastics are derived from oil, and oil was produced when animals and plants died and sank to the bottom of the ancient seas and lagoons over millions of years. It may be just possible to imagine clothing and shelter from non-natural sources. But food will always bind humans to nature’s bounty…..Naturally.

The Gift of Hummingbirds

I have Ruby-throated Hummingbirds in my garden. They fly across the Gulf of Mexico, 500 miles, non-stop each year and spend March to October with me. I think their baby birds learned to fly last week and have joined their mother at the feeder. My sister asked if I had seen their nest; sadly I have never seen a hummingbird nest. This isn’t a big surprise since the nests are only the size of a half dollar. They are built with spider silk and hidden with lichen and moss. The u-tube video below shows a nest, not only found, but photographed day by day so that the progress of the little birds is revealed.

Unlike the troubled Monarch butterfly I wrote about last week; hummingbirds are able to rub along well with humans. They like the colors we like: red, yellow, orange, pink and purple. They love the flowers we love: bee balms, columbines, daylilies, impatiens, and petunias- to name only a few. It is also extremely fortunate that hummingbirds are too teeny to eat; and happily, it is now illegal to kill hummingbirds and use their feathers for hats and clothing. link

Headdress of Montezuma II made with Hummingbird feathers;  in the Museo Nacional de Antropología e Historia, Mexico

Hummingbirds have thrived on Earth for a long time; originating in South America 22 million years ago. But in the Miocene, 13 million years ago, the Andes rose up and the little birds scattered across the world. link

And channeling the great mountain range, this little creature can rise into the air–straight up–its iridescent green wings shining and its scarlet throat aglow. There is only one word for Hummingbirds:  divine.

 

 

 

Making Stuff Up, You Can’t Do It.

What if you were asked to create a magical being with amazing powers; one that would be truly unbelievable. You might imagine a creature that was almost weightless, say less than a gram. To breed, this being would fly 2000 miles each fall from the cold north to warmth in the south. Then in the spring this being would fly back north, another 2000 miles, where it would lay its eggs. Who among us would think to make every part of the creature poisonous? And it would eat, oh, one plant; of course a poisonous one. You would also be tasked to make the thing beautiful and full of grace. The human mind is a wonderful thing, but dreaming up a monarch butterfly might be beyond us all.

And the Monarchs are in deep trouble right now.

As of 2018, the monarch population has declined by more than 80 percent in two decades. link Once numbering 10 million strong, the number of western monarchs that fly south to our California coast are down to 300,000 and the extinction of this branch of the family is predicted. link Fortunately, about 99 percent of North American monarchs head to 12 mountaintops in central Mexico each winter. In the mid-90’s there were a billion monarchs there; now a new report shows the monarch population down to approximately 93 million butterflies. A crash is expected in about 20 years at the current rate of decline.

The destruction of this marvelous creature is, well, unbelievable. The Mexican government and many private organizations are working to preserve the mountaintops. The loggers oppose them. A few dedicated advocates worry that monarch adults and their baby caterpillars are dying throughout the U.S. The producers of herbicides and pesticides do not care. Milkweed, the only plant the monarch caterpillar eats, is being wiped out by herbicide spraying–mostly to achieve the mass production of corn and soybeans. The death of the caterpillars is the result of the killing of the milkweed by herbicides and also because of the heavy use of insecticides, toxic to them and to the adult butterflies. Wouldn’t it be great if it were a status symbol to have milkweed all over your lawn? Lawn owners don’t think so.

Worse, if anything could make this worse, is the steady increase in fall temperatures. Last year was the warmest fall in 123 years. In the warm autumn weather, the butterflies delay their trip south and wind up trapped by the cold in New Jersey or Kentucky. They can’t make it home to their mountaintops. They die. link

There is no push to care for the natural world. There is no voice for conservation. We drench our farmland with poison; then we throw away 40% of what we put on the table. link You can’t make this stuff up.

Our Old Friends: the Alliums

Well loved he garleek, oynons, and eek lekes.”

Geoffrey Chaucer – Canterbury Tales

Before agriculture, before writing, humans loved Alliums. Onions, leeks, shallots and garlic were humanity’s companions that grew readily almost everywhere on the planet; any old soil suits them. They thrive in almost any climate. They are easily dried to store away for hard times. They have been packed into “go-bags” for thousands of years. link

Onions

I plant mine on or near George Washington’s birthday. I use the sets available in nurseries and grocery stores. However, they grow easily from seed: in fact, if you want green onions in the garden, you have to plant from seed since the sets are only ‘big’ onions as far as I know. Green onions are the favorite onion in China, where onions have been enthusiastically written about for over 5000 years.

Writing emerged in most early civilizations 5000 years ago and all of them wrote about onions. An old Sumerian text complains that the governor’s onion patch was plowed up.  The oldest Vedic writings from India mention onions and by 700 BC the curative powers of the onion appear in the great medical book, Charaka – Sanhita. The Egyptians believed the onion to symbolize eternity with its circles within circles and buried it with the dead. Greeks ate many pounds of onions and rubbed onions all over their bodies before athletic competitions, including the early Olympics. link Of course Europeans loved onions; the first settlers brought them on the Mayflower. They  found Native Americans entirely familiar with onions, the wild onions that grew all over the North American continent. I don’t mean to belabor all this history, but any advice about cooking with onions or growing them is a waste of space. In the garden, they need some water but no pest control since bugs don’t bother them. Cooking? There must be a million recipes. And cooking without onions? We couldn’t do it.

Leeks

Onions recommended for hot climates do not store as well as onions that grow up North. But leeks can take over in the kitchen when the onions are gone. I was happy to find a bundle of leek sets at the farm supply store this year and put them in. I have grown leeks from seed in past years. They come up in the potting soil like little green hair. In the garden, even when very small, they survive well since pests like bugs and rabbits do not eat them. Leek gardeners advise putting the leeks in a trench and gradually filling it as the leeks grow to produce the long white root. I am too lazy for all that and just plant them. They are lovely in the kitchen, Julia Child is a master of their use, for example her Leek and Potato Soup.

Shallots 

The history of shallots is comparable to that of onions and garlic. Shallots have been beloved by those with fine pallets for centuries. Crusaders are said to have brought the shallot to France where the French turned the cooking of shallots into an art. The Gray Shallot is considered the most flavorful by gastronomes but I have not had it produce well in my garden. It is important to order shallots for planting from a nursery that names the zone where your shallot will be planted. I imagine Gray Shallots do not like my hot weather. Shallots in general like cool soil. They are best planted in the fall after the first frost since exposure to freezing weather improves their flavor and size. If the thermometer drops below 25 degrees a hay or straw mulch will save your plants. Shallots can be round or oblong; they come in many colors as you can see on the right: red, yellow, gray, black and white. They make one think of the French royalty at Versailles.

Garlic

The history of garlic in incomparable. Neolithic humans are said to have cultivated garlic 10,000 or more years ago. In the Stone Age. Later, garlic was used by the Egyptians and the Greeks as a medicine and a body strengthener. The Assyrians used it as an antibiotic. Roman physicians used garlic to clean the blood and thin mucus. The Chinese preserved food with it and also used it to treat depression and plague. In India garlic was use as an aphrodisiac and to heal wounds, worms and heart disease.

It is easy to grow. It is expensive to order from a quality nursery, but then year after year, you can replant from successful bulbs. I have broken up a head of organic garlic from the grocery store and planted the little bulblets. Gardeners complain that it is in the ground for a long time; all winter and much of the spring, but it is so reliable that I do not mind it using up my garden space. A farmer friend told me he plants garlic in the spring and gets little ‘green garlic’ plants to use in the kitchen. And it is in the kitchen where we embrace this plant as a friend, a long-time companion–one truly loved.

Julia Child

Living with Herbs

I enjoyed a happy childhood; my mother was considered a good cook and family meals were a pleasure most of the time–although not without drama on occasion. Herbs were entirely unknown to us. We always had a salad or a vegetable–home grown at times, but we did not eat herbs. No one I knew ate herbs.

It’s not as though humans had not run across herbs yet. In Genesis, we read that every “herb bearing seed” was gifted to humankind. Pliny the Elder praises mint for its marvelous smell and taste. He wrote about the herb 2000 years ago. Hamlet  speaks of fennel and rue and violets. We drank gallons of iced tea without fresh mint to flavor it. Why we didn’t include fennel and violets in our salads I’ll never know.

My favorite garden plants may be my herbs. I decided I had to grow them when I began reading about English cottage gardens, one of which is pictured above. Herbs and flowers and vegetables were just tucked in here and there without a grand plan. Many cottage garden plants self seed and skill is required to let the plants have their way when they pick some corner of the garden.

I am pretty sure basil did not grace my garden last summer because I was too enthusiastic with the hoe. It had popped up all over the garden for years, a tropical plant that loves hot summer days and hates the cold. It is native to Africa and Southeast Asia but is grown and used by cooks all over the world. Of course such a well-traveled plant has many names, basil being derived from Latin meaning kingly plant. It is like a king in the kitchen with it strong taste and scent; my son makes pesto each year, I love it raw or cooked, in salads, on bruschetta, any way at all. And there are dozens of kinds of basil: sweet basil, cinnamon basil, purple basil, anise or Persian basil, all worth growing.

An herb that does not mind the cold is parsley. It is a biennial and flowers every other year, then the seeds scatter across the garden and come up where they please. I had a large plant in the middle of the path last year. This year it is thriving at the feet of a grapevine. When temperatures dropped to 13 degrees in the winter I put a bucket over the plant and it was unharmed. Its leaves are very welcome in the kitchen during the cold weather. Parsley doesn’t mind hot summer weather either. I have found it to be delicious in salsa. The combination of tomatoes, onion, peppers and cilantro is grand; but cilantro likes it cool and is often gone by the time the tomatoes and peppers are ripe.

Cilantro also wanders all over the garden. It was by the holly last year. Cilantro is the Spanish name for the plant, coriander another name, although coriander is normally used for the seeds that form as soon as the weather heats up. The plant is native to Iran, but, like all beloved cooking herbs, it has been spread all over the world. Seed pods of the herb, called mericarps, were found in a Neolithic cave in Israel and over two cups were found in Tutankhamun’s tomb.

I will have to say that I love my thyme since it stays put. It forms a sort of homely little bush; it loves heat and doesn’t mind the cold. Mine has reliably come back year after year. A friend whose thyme had spread too much brought me a beautiful clump several weeks ago and it is doing well. I would like this plant to cover as much of the garden as it likes, to go out of control. This herb also has a venerable past: it was used for embalming by the Egyptians, as incense by the the Greeks, used to flavor cheese by the Romans and used to cover bad smells by medieval Europeans. It’s loaded with health benefits. Bees love its flowers. Fungus doesn’t like it; bugs don’t bother it. Did I say I love this plant?

A distant relative of thyme and a member of the mint family, oregano, is also a perennial. It grows into a large clump and its flowers are beautiful. High-end chefs use the flowers in their expensive dishes. It is reportedly hard to get an oregano plant that has ‘real’ oregano flavor. I may order Greek oregano and Syrian oregano this year from a reliable herb nursery. I understand that really strong oregano can numb the tongue. And the herb is the only one I know of that is reportedly better when dried. I will hang on to my trusty old oregano that has thrived in my hot, alkaline soil for years, it is beautiful in and out of bloom. I have been too lazy to dry it, but a big handful picked fresh is always welcome in my kitchen.

Mint is often the subject of complaints since it is very enthusiastic. it will cover ground fast and its tight roots will compete successfully with any other plant in its path. But the weedeater keeps mine in bounds and I would never want to face a hot summer without it for my iced tea, lemonade and mint juleps. Or face winter without mint jelly. It is also famous for its health benefits, helping with good digestion, weight loss, relief from nausea, depression, fatigue, headaches, asthma, memory loss, and skin care.

Rosemary has just as impressive a list of health claims; it is said to be good for us: boosting memory, improving our moods, reducing inflammation, relieving pain, protecting our immune systems, preventing premature aging. I grow it because it tastes good, looks good and smells divine. The Egyptians, Romans and Greeks considered the herb to be sacred. And the name? The Virgin Mary is said to have spread her blue cloak over a rosemary bush with white flowers and rested there. The flowers turned the familiar beautiful blue and the herb became known as “Rose of Mary.”

Living without herbs? Unpossible.

The Healers

Plants have been used for thousands of years to heal. I grew about a dozen little Chamomile plants from seed and tucked them into my garden last weekend. I got better germination than I expected and, if I am lucky, I should have Chamomile to share with friends. Like little Peter Rabbit, any of us can have a bad day and Chamomile has long been embraced as a cure for anxiety and insomnia.

Most proponents of plant cures are too human-centered for my taste. They make breathless, often commercialized, claims about plants as though the plants are mindless, passive beneficials here for the purpose of healing humans.

Plants are great chemists and have been working out one chemical compound after another to protect themselves for 700 million years. The defense mechanisms of plants are a kind of warfare, dangerous and powerful. That the chemistry used by plants is not very well understood by humans is not a surprise; we only rolled in 200,000 years ago. For example, Chamomile is said to be able to fight allergies, cancer and inflammation, but it also can cause excessive bleeding if used long term in combination with other drugs and it can cause allergic reactions. Excess and ignorance are everywhere.

I love the idea of using plants for good health. I have plants in my garden that feed bees and plants that attract butterflies. I have plants that are simply beautiful. But I have also planted many of the healers of the plant world. I have two Elderberry trees, now in full bloom. Their white flowers and dark berries can be made into wine and tonics that boost the immune system and help fight flu, make skin beautiful and maybe prevent cancer. But the stems, unripe fruit, roots and leaves of the plant are all poisonous. It is an exercise in patience to separate the teensy flowers and ripe fruit from the poisonous stems. I did it only once.

Vitex tree

I also love my Vitex tree. I have never tried to crack the toolbox of this tree for its health benefits. It is famous for boosting fertility and for its ability to cure many women’s complaints. I like to have it in my yard just in case.

The venerable St. John’s Wort is a native plant in my area, and has been used for centuries to reduce scarring and to help with inflammation. Its most famous use is as an antidepressant. Recent studies show it can induce mania just like most conventional antidepressants so it must be used thoughtfully and with care.

St. John’s Wort

There are hundreds of plants and trees that can help us live healthier lives: lavender, valerian, cinnamon, sage, peppermint, tumeric. I have a dozen books on medicinal plants but find the subject so very detailed, so very mysterious. It’s fun to try and draft off what the plant world has created to help me live better.

The Ginkgo tree helps us keep in mind that plant remedies belong to the plant world. While extracts made from this tree can help us with memory loss, fatigue and mood disorders, the Ginkgo dates back 270 million years. The illustration below shows a dinosaur standing under the tree. We can only imagine the chemical genius that has allowed this tree to succeed year after year after year. To heal itself year after year.

 

We Are the Corn People

Plantswoman is on a little vacation, returning 4/11/18. This post is republished from 4/26/17

Traveling by train last weekend, I saw field after field of corn, about waist high, growing without a single weed in sight. I am a little grumpy about all this corn since I planted eight hills of it and have two plants up–both about ankle high. I put in a hybrid, bought at the grocery store, that I imagine has been bred to require lots of commercial fertilizer. Modern corn varieties absolutely love petroleum-based commercial fertilizers. Production skyrocketed after WWII. In 1947 the huge munitions plant at Muscle Shoals, Alabama, stopped making explosives and finding themselves with lots of leftover ammonium nitrate, started making chemical fertilizer. The world quickly followed.

Increase in Production 1860-2010

Michael Pollan tears into the modern use of corn in a lively series of articles written almost ten years ago. http://michaelpollan.com/tag/corn/ Pollan says the descendants of the Mayans who have described themselves as The Corn People are mistaken.

We are The Corn People.

Pollan writes “…the great edifice of variety and choice that is an American supermarket rests on a remarkably narrow biological foundation: corn. It’s not merely the feed that the steers and the chickens and the pigs and the turkeys ate; it’s not just the source of the flour and the oil and the leavenings, the glycerides and coloring in the processed foods; it’s not just sweetening the soft drinks or lending a shine to the magazine cover over by the checkout. The supermarket itself–the wallboard and joint compound, the linoleum and fiberglass and adhesives out of which the building itself has been built–is in no small measure a manifestation of corn.”

Tom Dawson at the University of California-Berkeley tests hair strands which reveal the amount of corn in the carbon of any given person. In a piece for CNN, Dr. Sanjay Gupta had his hair tested and he revealed that 69 percent of the carbon in his body came from corn.  http://www.cnn.com/2007/HEALTH/diet.fitness/09/22/kd.gupta.column/

Dawson says we are like walking “corn chips.” The, mostly invisible corn in our diets comes from more than eighty million-acres of corn; Pollan describes is as a ‘second great lawn.’  And Pollan complains that “… it’s too bad we can’t simply drink petroleum directly, because there’s a lot less energy in a bushel of corn (measured in calories) than there is in the half-gallon of oil required to produce it.” Ethanol comes to mind but that is another story.

The production of corn comes with costs to our finances, our environment and to our health. Corn is highly subsidized by my tax dollars. It costs more to produce than is sells for and I help make up the difference although profits from corn are in the billions. Much of the acidity in our rain, the algae clogging our waterways and the agricultural contaminants that result in dead zones on land and in water come from our millions of acres of corn. Our health suffers as well, the epidemic of obesity and diabetes may be related to the use of ultra refined corn products.http://michaelpollan.com/tag/corn/

Then there are the factory farms. Herbivores evolved to eat grass; corn gives them stomach pain which requires antibiotics to keep the poor souls living until slaughter. Not that I am advocating any form of vegetarianism; that requires plowing up river banks, cutting down forests, transforming prairies — at the cost of destroying biodiversity (wild plants, animals and insects). Biodiversity has declined by more than a quarter in the last 35 years; perhaps over 50% since 1970. http://wwf.panda.org/about_our_earth/biodiversity/threatsto_biodiversity/. In part this destruction is to provide the seeds, nuts, oils and soy for a non-animal diet. Poor corn; it’s not the only problem.

Excess is the problem. Corn was just another grass plant, called teocintle by Meso-Americans 10,000 years ago.They grew what they considered a gift of the gods in every color: yellow, red, purple, brown and orange; they grew ears a few inches long and ears several feet long. Corn loves change. It loves being bred and re-bred and it may love genetic modification. Like the Mayans we love to play with corn’s genetic elasticity; we genetically modify it to survive herbicides and corn can live where everything else dies. Glyphosate (Round-up) kills everything it touches; except genetically modified corn. Gallons of the herbicide are poured on farmland each year to make life nice for this spoiled baby of a plant. Author Betty Fussell calls corn a genetic monster. https://www.washingtonpost.com/news/wonk/wp/2015/07/14/how-corn-made-its-way-into-just-about-everything-we-eat/?utm_term=.93f9ed9e1b05

It is fanciful to think my corn can sense my ambivalence; it may not like being called a monster. It is more likely I don’t care for it as well as the large and healthy tomato, potato and onion plants, baby it like I do my broccoli, cabbage and cauliflower. I did not even go to the trouble of ordering corn seed that liked my practice of feeding with manure and compost.

As a child I was teased for loving corn so much. It is sad that this wonderful food, one of the best parts of American summertime barbecues, doesn’t like me and I’m not too happy about it either most of the time– well, of course, buttered with a lot of salt, hot off the grill, that’s a different thing altogether.

Living with Raptors

Plantswoman is on a little vacation, returning 4/11/18. This post is republished from 3/22/2017

I have a family of Red-Tailed Hawks living in one of my trees. The baby hawks are tearing across the sky, diving and screeching –learning their role: Predator.

Baby Red-Tailed Hawk

Red-Tailed Hawks live comfortably with humans and we have been very comfortable together year after year. When I looked up the formal name of the birds, Buteo jamaicensis, I stumbled across the information that hawks, as well as eagles, vultures, falcons and owls are generally referred to as raptors.  Raptors. The dinosaur heritage. The name raptor is apparently applied to birds with strong sharp talons for picking up and carrying away prey and who have hooked bills for tearing their prey to pieces.  http://www.10000birds.com/

As fearsome as these Red-Tailed Hawks might be to rabbits, squirrels, rats and mice, they are homebodies at heart. They like to make a home in one place, long term. They are monogamous and generally mate for life. Both parents incubate the eggs that are laid in a big stick nest.

I have always thought my guardian dog and rooster protected my chickens from the resident hawks. The 100-pound Great Pyrenees will jump and snap at the birds when they fly too low. But it turns out Red-Tailed Hawks don’t care to eat other birds, although I think they like to tease my dog. Other hawks, like Cooper’s Hawks, prey on birds: robins, sparrows and chickens. A friend regularly has to watch as one of her chickens is carried away by a hawk. Farmers used to shoot them all but the decline of farmers has resulted in an increase in the hawk population, including my Red-Tails who were shot out of ignorance and the usual human tendency to overkill.

They are welcome residents here although my blood runs a little cold when I hear one of them has made a kill. As they carry their dinner skyward, they let out the most piercing shriek, full of triumph. Raptors.

Dining on Nectar

A beehive is not for everyone; but, if you are putting plants or trees in your yard or garden, you might as well plant bee food. Bee hives are dying at an astounding rate. Workers disappear and leave the queen and baby bees stranded when the mysterious “colony collapse disorder” strikes. This disorder combined with ants, moths, parasites and pesticides resulted in one third of our bees dying from 2016 to 2017.

The beautiful Grape hyacinth (Muscari armeniacum) pictured above is a small bulb available everywhere; it doesn’t require a big hole like a daffodil–and bees love it. Of course the bulb, all bulbs really, have to go in the ground in the fall and while the work required is not onerous, it’s still work. Gardening is work. But bulbs link are fun to me since they pay off long after they are planted. Other bulbs bees love include:

Purple flowering alliums (Allium spp.)
Crocus (Crocus x luteus)
Dahlias, Bishop (Dahlia)
Winter aconite (Eranthis hyemalis)
Siberian squill (Scilla sibirica)

The purple flowering onions did not come up for me last summer; but I have great hopes this year for Dahlias that I am told will amaze me throughout the July and August. These ‘summer’ bulbs follow the early bloomers– crocus, aconite and squill. The bees need as many early flowers as possible. As winter breaks, they need pollen for the new baby bees. link

Nurseries, grocery stores and hardware stores are packed right now with annuals for sale. No pre-planning, no winter wait necessary. The annual plants I like best for bees include

Cosmos (Cosmos spp.)
California poppy (Eschscholzia californica)
Sunflower (Helianthus annuus)
Love-in-a-mist (Nigella damascena)
Portulaca (Portulaca spp.)
Blue anise sage (Salvia guaranitica)
Profusion zinnias (Zinnia spp.)

 Shrubs don’t require much attention. Elderberry, Sumacs and Summersweet all grow like weeds. My Elderberry is all set to bloom in the next month and will be covered with beautiful white flowers for weeks.
bee on Elderberry

Lavenders are always recommended. Huge lavender farms provide for bees that then create lavender honey. I cannot grow it, but I have neighbors who can. The ubiquitous Crape Myrtle is a great bee favorite. My white Crape Myrtle hums with hundreds of bees on hot summer days.

Many trees are loved by bees. My almond was swamped with bees during March. Fruit trees are of course not only loved by bees, but the bees are necessary for fruit to set properly. Redbuds do not do well for me but they are ablaze right now in the supermarket parking lot and on the side of the road; they are a valuable bee tree since they bloom so early. I love Maples, Willows and Alders for later in the year–as do bees.
When ‘bee’ trees and plants are provided, the bees dine on nectar. Nectar provides the proteins, carbohydrates lipids, vitamins, minerals bees need; the same list humans need actually. Nectar supports the worker bees’ active lifestyles–and that includes flying miles and miles from their hive to collect food.
The bees use nectar to make honey. A bee sips nectar and an enzyme in the bee’s stomach then converts the nectar into watery honey. This watery honey is fanned by bees with their wings until it thickens. The honey is then stored in honeycomb and sealed with wax that comes from wax glands on the bees’ abdomens.

The bees don’t mind work.

bee on yellow troutlily