"reconnecting to the landscape"

December 11, 2011

If a tree falls in the woods and there is nobody there to hear it..?

Filed under: Clouds,Naked-eye and Binocular Astronomy,Season,Weather — Badger @ 3:30 pm

Recent nights have brought forth two stunning lunar haloes.

22° Lunar halo of December 10th. Note the colours on the inside rim of the circle.

The one on the10th December was one of the most intense I have ever seen and it surrounded the full moon. Naturally, the one two days previously could not match it as the moon was two days less full.

 

Lunar halo of December 8th

In both cases a weather front was involved. On the 8th a front that brought severe gales and torrential rain had recently passed through and the Cirrostratus was trailing behind. On the 10th the Cirrostratus was a precursor of rain the following morning, even though the night had started intensely frosty.

 

Such 22 degree radius haloes are formed by moonlight, in this case, but more often sunlight, passing through hexagonal ice crystals in cold high Cirrus or Cirrostratus cloud. The tiny ice crystals are tumbling randomly in the cloud but there are enough of them with their axes roughly perpendicular to the direction of the light so that when light rays enter these prisms through a side face and leave through another tilted 60 degrees to the first they are refracted 22° or more. The little glints, all connected up, form a ring and that is why the halo starts at that distance from the sun or moon and is diffuse but bright beyond that radius with a darker hole within – albeit one with a bright light source! No sparkles from the refracted light are turned into the middle – there are just direct rays from the light source itself.

 

Aircraft contrail passing in front of the moon. Note the shadow cast down onto the Cirrostratus layer below.

Photo taken one minute later. Upper wind speeds are indicated by how far to the left the contrail has moved in that time. Can you recognise the constellation half in and half out of the halo?

Two people see the glints from different but suitably orientated crystals to each other, so your halo was not the same as mine. What’s more, a halo only exists if something is there to see it. It is the result of a collection of light rays travelling in particular directions that can only be captured by a receiving lens into which the rays converge. That lens may be in an eye or in a camera – but if a lens is not present, neither is the halo…

October 31, 2011

Fungi, Field-signs and Fluellen

Sunday October 30th

 

The prospects for finding fungi had improved over the previous week with the arrival of the damp but mild weather. Two of us had recently had successful outings; Mafro harvested Field Mushrooms – Agaricus campestris and the previous night I had dined on Shaggy Ink-caps – Coprinus comatus. Both of these are open grassland species and, as it turned out, down in Dering Woods there was still insufficient ground moisture to kick-start a serious fungal recovery.

 

This was partly evidenced by the lack of ectomycorrhizal fungi, the ones in beneficial association with trees. The mycelia join up with the tree root systems and as such are found further down beneath the soil. Mushrooms such as Boletes, Russulas (Brittlegills) and Amanitas are of this kind. When you pick the fruit-bodies (remember this is what a mushroom or toadstool is – the fruit-body of an underground organism)you have to dig your fingers into the soil to gently free the base, as many are relatively deep rooting.

 

We found three representatives of this kind; Fly Agaric – Amanita muscaria, Common Yellow (or Ochre) Russula (or Brittlegill) – Russula ochroleuca and a solitary Brown Roll-rim – Paxillus involutus. The latter is curious because despite having gills it is closely related to the spongy-pored Boletes. Close examination of our specimen revealed the gills becoming tube-like where they ran down the stem.

The bolete-like Brown Roll-rim - Paxillus involutus

It is also noteworthy because it was historically widely eaten until it was discovered to contain a cumulative toxin – an antigen, in fact – that, once tip-over point is reached, causes a person’s immune system to turn against them and fatally destroys their red blood cells. This can even happen a year after eating the mushroom with no ill-effects, upon eating a second meal. In parts of Eastern Europe, apparently, some people still gamble their lives with this one.

 

The rest were mainly saprobic types, either deriving their nourishment from decaying wood or leaf-litter, apart from the destructive Honey Fungus – Armillaria mellea, which attacks living trees. Many, but not all, were LBJs – Little Brown Jobs, originally a birding term, meaning obscure and hard to identify, in this case small fungi with many similar species that require microscopic examination to separate. However, after lunch, our basket provided a challenge for the different levels of experience within our group – to sort them into Genera based on their shared or differing macro-characteristics. I was impressed by how well everyone did.

 

Early steps in the right direction are the ability to recognise a fungus in all stages in its development from immature to over-mature and to differentiate a mushroom that has turned funnel shaped with age like an umbrella blown inside-out by the wind, from a species that is naturally a funnel shape with decurrent gills (those that run down the stem).

 

Whilst out and about we encountered several interesting animal field-signs. The burrow of a Brown Rat, Rattus norvegicus, is more often in a slight rise or bank than the one pictured, with a characteristic fan of earth outside the entrance. This one was a bit more sprawling and less neat than usual with a very distinct digging channel.

 

Brown Rat hole

Carol led us to a Hornet’s nest that she had found earlier in the year. It was no longer occupied and something – probably a squirrel, or possibly a woodpecker – had opened up the lower levels and emptied the queen cells of any remaining larvae. Nature’s interactions are absolutely fascinating.

 

Hornets' nest

Back on the farm, and in the middle of a field, something similar had happened with this wasp nest, only the culprit was most definitely a Badger – Meles meles. With their good sense of smell they can sniff out and with their powerful claws, dig out a wasp nest quite easily. Certainly they attack at night and the wasps will be disorientated in the dark, nonetheless, you’d expect a badger to take quite a few stings, especially around the head and mouth where the fur is thinner.  Also, when they devour the plump, nutritious grubs they are bound to ingest adults and indeed, may do so deliberately, in which case they must get stung inside the mouth. Perhaps they are immune, or simply don’t care? I’d  love to watch the actual scenario play out, having seen the evidence many times.

 

Wasp nest dug out by a Badger

Despite the afternoon wearing on and the light beginning to fade, a last wander produced more surprises and delights. The adjacent arable field turned out to be overflowing with wild Field Mushrooms – Agaricus campestris, so that everyone who wanted some took home a basketful – or a hatful.

 

Hatful of Field Mushrooms

Even more thrilling for me was the fact that the dominant weed of the field was an obscure plant called Sharp-leaved Fluellen – Kickxia elatine, a plant that I had not seen for over 20 years! As if that were not enough, to my absolute delight, a companion plant in the same field turned out to be Round-leaved Fluellen – Kickxia spuria, a species new to me. These plants seem to have the ability to lie dormant as seeds for some time. They can disappear and reappear years later if conditions become right and the seed bank is disturbed. Both are members of the Toadflax family (note the little snapdragon-like flowers) and are by no means common, occurring, as on this occasion, in little local pockets, on cultivated land, though widely distributed across southern England. They are archaeophytes, meaning they were anciently introduced to this country. During the Middle Ages the bitter juice was used as an astringent and K. elatine as a medicine for skin disorders. Like many other important plants they suffered from the over-use of pesticides, but perhaps the maize crop that had previously been harvested was organically produced.

Sharp-leaved Fluellen - Kickxia elatine

 

Round-leaved Fluellen - Kickxia spuria

Bad light stopped play. This was too brief a visit for re-acquaintance or a first encounter. The shared feeling was come back as soon as we can.

Fungi After the Drought

Saturday October 22nd, 2011

Despite the arid conditions that have prevailed throughout October in this corner of England our seasonal Bushcraft Magazine fungus foray turned up around 30 species, by my reckoning. Mind you, we had to walk over 5 miles through King’s Wood, Challock in Kent to find them. This is the worst year I can remember for a poor October show, although some of the late 1990s were close. Below are two spreads of the collection that came back (with a few fungi repeated in both).

 

King's Wood Fungus Foray 1

Amanita muscaria – Fly Agaric was the first specimen of the day, under birch in the car park, though it had been smashed to pieces by a mower or strimmer. Several very fine specimens turned up subsequently. In my opinion the best fungus of the foray was a beautiful  Tawny Grisette – Amanita fulva growing in moss at the base of a tree . I didn’t photograph it despite its photogenic qualities and I didn’t collect because it would have spoiled its perfection. The brown volva was clear for all to see and the shiny, conical brown cap still retained a fragment on top. We had a small Grisette – Amanita vaginata for comparison (see above).

 

King's Wood Fungus Foray 2

In addition to those illustrated above we  found Deceiver – Laccaria laccata, Honey Fungus – Armillaria mellea ,and what I believe to be a young fruitbody of Stereum sanguinolentum - Bleeding Conifer Crust. The spectacular amber and bloodlike drops are a characteristic feature of two other members of this family that are found on dead broadleaf tree-stumps, while this was on coniferous wood.

Stereum sanguinolentum - Bleeding Conifer Crust

 

The weather was benign, and the warm Autumn sunshine led to us surprising a basking Adder – Vipera berus that had not yet entered hibernation. We also encountered numerous Dor Beetles –  Geotrupes stercorarius. These are dung eaters but they also feed on decaying fungi. I have seen them doing this in the New Forest.

 

As for edibles – not many really. The Deceivers were not in good enough condition. The birch boletes would not have gone far. I elected to try to find a way of making the ‘Witch’s Egg’ of a Stinkhorn – Phallus impudicus palatable on everyone else’s behalf. I took home and baked three of them sliced with onion on top of marinated pork belly topped with pickled peppers and beans. What can I say? Everything around them tasted good. That was my third attempt. I give up now.

May 21, 2011

Flower Power

With May in full bloom, now is the ideal time to take advantage of an unusual source of nourishment – flowers.  That familiar classic, Elder – Sambucus nigra, is of course bursting into blossom and after venturing into the woods, hedges and fields many of us have enjoyed fritters, cordial and ‘champagne’ from that particular plant. However, there may be several interesting and slightly exotic species close to home that also require our attention.

False Acacia, Mock Acacia or Black Locust Tree (Robinia pseudoacacia) in bloom

Close-up of the flowers

Currently, the False Acacia – Robinia pseudoacacia in my garden is laden with pendulous racemes of white Wisteria-like flowers, more than I can remember, and probably at least two weeks early. A flower bud plucked from one  of these bunches tastes deliciously like mange tout, while the freshly opened blossom has the added sweetness of nectar and a divine perfumed fragrance. The flavour and the pouty-lipped petal shape tell you that this is very much a member of the Pea Family – Leguminosae. Perversely, legumes are largely toxic to some degree or another, though often with the exception of their blooms. Broom and Gorse are two more examples where the flowers may be eaten.

Robinia flowers are good eating raw once removed from their central spike, with many additional options when cooked. Also known as Black Locust, this tree originated in the Appalachians of North America but is widely planted or naturalised and common in parts of Europe, particularly France and Italy where much culinary use is made of it. If you find one, take care when plucking as young branches, especially, bear large triangular spines.

Each individual bloom must be patiently removed from the central flower spikes before use


When cooking, try to ‘branch out’. Subtle, fragrant  flavours often go well with fish; try adding elderflower or Robinia blossom in cakes also. Here is an Italian-style acacia fritter recipe.

Robinia Flower Fritters

Ingredients;

1 cup Robinia pseudoacacia flowers

1 cup plain flour

1 teaspoon baking powder

¼ cup Mahonia aquifolium (Oregon Grape) berries or 1 small sour apple

1 cup of condensed milk or 200ml double cream + tablespoon of Demerara sugar

1 egg yolk

1 teaspoon vanilla extract or flavouring

pinch salt

a little vegetable oil

Method;

Pick approximately 10-12 racemes, shake off any insects and finished flowers and use only the opened fresh flowers and a few buds.

Combine the cream, egg yolk, vanilla and salt. Then stir in the flour and baking powder. It should be thick but not too dry. Add a little milk if necessary. Add the blossom and berries (or chopped sour apple) and mix thoroughly.

Heat some oil in a frying pan. Scoop up some of the mixture and pat down onto the pan. Cook for a couple of minutes until a skin forms on the underside. Flip and pat down until that side seals. Turn once more on both sides until golden brown and cooked through.

Got Red-hot Pokers (Knipophia )in your garden? Then you’ve got a ready-made energy refuelling station, used by some smart birds, and canny folk in the know. Brush against one by accident and you will find out.

Copious drops of sweet high-octane nectar will splash out. Just lick it off your fist and taste those natural sugars or go round the flower bed and fill a small jug to top your fritters with. Our Blue Tits often pause on a flower spike to refuel on the way back from feeding their young, unwittingly taking on the role of Sunbirds in The plant’s native South Africa. Lovely stuff.

And finally, for now, there is the Day-lily (Hemerocallis fulva).

Flower buds ready for eating

Big, lily-like blooms open up for a day then wither but in the big fat bud stage are delicious picked and eaten straight. A glutinous, slightly pea-like flavour with a spicy aftertaste. They are extensively used in the Far East, from whence they originate. Plenty of potential for cooking, and I suspect, pickling – something I intend to try when they are a bit further on.

March 7, 2011

Life and Death of a Cockle

Cockles are well known edible marine clams that can be found around most of the UK coastline in sandy bays and estuaries. The unmistakeable globular shells, which have been much used decoratively, are thick are deeply ribbed and from the side, attractively heart-shaped.

Cockles are filter feeders. They are not as mobile as some bivalves and as a consequence choose to inhabit the top 5 cm of surface of sediments. They can be abundant where they have not been over-fished by commercial dredgers. Population densities of 10,000 per square metre have been recorded. If harvested sustainably, therefore, cockles are a great food resource for shorebirds and shore-folk alike.

Countless cockle spats have settled on the shore recently

In the last year or so, the cockle beds on the south coast of Kent have had a huge settling of spat (baby cockles), which should go a long way to sustaining the population.

However, the mortality rate is very high and in the early winter tens of thousands of young and mature cockles were killed by severe frosts affecting exposed animals between tides.

The traditional method of harvesting them (for a living) is to use a wooden rake but to find enough to make a meal for a couple of people can take little effort and a lazy hour of time. Many estuary stocks are protected or have associated  trigging (cockling) rights, so make sure you gather some local knowledge beforehand. An ebb tide is good. As the tide recedes cockles are often left stranded and exposed, washed out of any slight rise in the shore.

A cockle beach. The cockles can be found along the line where the raised, drier area meets the wetter sand

Given time, many will pull themselves below the surface using their muscular foot, or they may just tough it out on the surface for 12 hours.

A partially buried cockle

A partially buried cockle

An exposed cockle on the surface

Birds will find them and so will people.

The messy work of a Common Gull

The messy work of a Common Gull (Larus canus)

The Oystercatcher prises open a shell - note the non-webbed footprints

The Oystercatcher prises open a shell - note the non-webbed footprints

Oystercatchers

Oystercatchers (Haemotopus ostralegus)

Your haul will almost certainly need de-gritting. If left overnight in a bucket of sea water that is not too deep and with a large surface area, the cockles will spit out most of the sand they have taken in.

Cooking is easy; boiling water for about 5 minutes, until most of the cockles open. If some don’t or open only partially, discard them. Fresh cockles are delicious with crusty bread, especially if a generous glass of white wine and a knob of butter is added to the cooking water, but they can also form an ingredient of any number of seafood dishes.

Cockles and Carragheen over pasta

Cockles and Carragheen with lemon, peppers and ginger over long pasta

Cockles and Carragheen with lemon, peppers and ginger over long pasta

Ingredients;

Cockles – approx.1.25 kilos in their shells, 140g without

Knob butter

50ml white wine or mirin

1 litre water

Method;

Boil the cockles in fresh water and wine in a saucepan, with a knob of butter  until they are all open (about 4-5 minutes). Drain immediately and remove the meat from the shells. Set aside in a small dish. Reserve 350-500ml of the liquid they were cooked in. Strain out any grit.

Ingredients; (for the sauce)

30g Ramsons

¾ red pepper

½ – ¾ yellow pepper

75g fresh tomato

2cm fresh ginger root

1 medium onion

1 small, hot chilli

140g freshly cooked cockles (see above)

10g of dried Carragheen (reconstituted)

1 tablespoon Demerara sugar

1 teaspoon white wine vinegar

1 tablespoon fish sauce

¼ lemon, thinly sliced

25g butter + vegetable oil

230g Fusilli Bucati Lunghi or Linguini or Spaghetti

Method;

Heat butter and oil in frying pan. Chop up all the fresh ingredients. First add onion to pan over high heat, add sugar to caramelise for 1 minute. Add teaspoon white wine vinegar. Then add peppers and chilli; cook for further 2-3 minutes. Add the tomato and cook for 1 more minute. Add lemon, ginger, but only half the Ramsons. Pour over about 350ml of the cockle water and throw in the Caragheen. Stir in the ingredients and simmer for 10 minutes to allow the seaweed to thicken the sauce while the pasta cooks. Add the fish sauce at this stage and season.

Rinse the cooked cockles and add to the pan, along with the rest of the Ramsons, 2 minutes before the end. Do not overcook the cockles.

Drain the pasta serve and pour on the sauce. 2 portions

Be inventive!

If you fancy some practical cockling experience come and join us on our shrimping and sandy shore foraging course at Greatstone on Sea on Saturday April 9th. Look at the courses page for details.

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