This is my yard, suckers

Tuesday, 31 May 2005

Roosting great blue heron. Beetle. Bleeding heart flowers. Raccoon prints. Downy woodpecker. Fern curls. Bumble bee. Beetle. Ex-squirrel. Crayfish. Tiny wasp on stinky bob flower. Finch eggs. Raccoon, 1/5 Mason bee. Papa house finch. Malinois. Lucky lady bugs. Star magnolia. Great blue heron in flight. Droplet. Japonica, red leaves. Mushroom. Chickadee recycling. Japonica flowers. Not an ivory billed woodpecker. Twin red mushrooms. Mated red tailed hawk pair. Rosy rhododendron and creek. Iris-colored rhododendron. Pink rhododendron. Magenta rhododendron. Peach rhododendron. Rhododendron. Magenta philodendron. Robin on nest. Droplets. Snow on Thornton creek. Salmonberry. Orange-belted bumble bees' nest. Anna's hummingbird. White flowers. Baby spiders on glass. Robin chicks. Yellow salmonberries. Yellow flower. Band tailed pigeon. Fully functional squirrel. Beetle. Wild bee and rhododendron. Millipedes. Beetle. Verizu.

And barring any lapses in sanity, that’s where I’ll be instead of here for awhile. If you miss me, there are well over 650 entries in the QueryLog now. Make a dent in it or read the dictionary cover to cover before you bitch.

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Re: This is my yard, suckers

You have fiddle heads in your back yard? Sweet!

By rekounas on 2 May 2007 · 12:18

A is A

Re: This is my yard, suckers

Lots more too—sword fern, epiphytic fern, lady fern, bracken fern.

I have never eaten them though. I think the bracken fern is the closest(?) to the ostrich fern(?) that is in Canada that is the best to eat, but that’s from distant memory so it might be wrong.

There are a lot of edible plants here but the field guide says most of them are slightly carcinogeous so I only eat the salmon berries. Actually I only chew them up and then spit out the seeds because they grow like crazy wherever they aren’t trampled or killed by non-native ivy and blackberry.

By A is A on 2 May 2007 · 12:58


Re: This is my yard, suckers

Yeah, the Ostrich fern is the variety around here. They're considered a delicacy to some, coming into season soon, too. They're cooked similar to asparagus - sauteed with butter and a little salt - not over-cooked - still firm to the touch. They have a wild taste to them; some would say an acquired taste.

By jody on 3 May 2007 · 04:39