Save The Bees, Please

Protecting Our Beloved Bees

A reader recently asked me to write about bees. Most gardeners are aware that  if ripe flowers don’t get pollinated, no zucchini–or whatever–can happen.  Fewer people realize that a huge majority of all fruits, flowers, vegetables and herbs are pollinated by bees (helped by other insects like moths, mosquitoes, ants and wasps).

Unfortunately, our bees are beleaguered. If you’ve been baffled by poor fruit or vegetable set on healthy looking plants, you may be seeing the side effects of excess insecticides. For too many years, advertisers (and experts who ought to have known better) urged us to rush out and buy poison spray the moment some poor bug annoyed us. Never mind that over 95% of all bugs are helpful or harmless: If we are inconvenienced by wasps, just zap them all dead. If ants get in your peonies, wipe them out before they get somewhere worse.

Accidental Death

Few people actively try to kill bees, yet like most other small pollinators, bees are just as susceptible to all-purpose bug sprays as the target pests. What’s more, many commonly used pesticides will kill bees a long way from your yard. Spray drift can carry toxins clear around the block. Sprays that run into an active sprinkler can be carried into the sewer. Downstream, those powerful toxins can kill fish that never harmed anybody’s lawn.

It’s comforting to assume that wind and water will dilute any poison we use before it harms anything unintentionally. However, we are not alone. Millions of home gardeners are out there with us. When we find cause to spray, they do too.

Bees Beware

The result is deadly. In the Northwest, honey bees are vanishing faster than bee keepers can replace them. Weakened by frequent exposure to pesticides, they succumb to pests and diseases that healthy bees can usually resist. Two tiny pests, varroa and tracheal mites, can devastate a hive, choking weak, newly emergent bees to death before they can replenish their food levels in spring.

Varroa mites have been beekeepers’ nightmares since they arrived in the United States in the late 1980’s. For about a decade the mites were controlled by bee-safe miticides, but by the late 1990’s resistant colonies appeared, initially in Florida, compromising crop production of everything from citrus fruits to vegetables.

Blown Away: Of Ants and Sinus Congestion

Resistant strains are now commonplace in the US and elsewhere, though the Pacific Northwest was for years less affected than most of America’s prime growing areas. Beekeepers are scrambling to find miticides that don’t affect colonial bees. There is hopeful evidence that formic acid fumes can kill mites without harming bees.

To experience formic acid at work, place a handkerchief over an active ant hill for a few minutes. Shake off the ants and hold the cloth to your nose for a sinus-clearing experience (great when you have a cold–wow!). Formic acid is quite toxic in concentrate form but fumes that literally melt mites are not harmful for honeybees. Until a safe miticide is found, growers and gardeners alike must depend more and more on native bees.

Return Of The Native

Honey bees are not native here. Our natives are mainly solitary bees, like Mason bees, which nest alone rather than in hives. Solitary bees do a fine job of pollinating, albeit over a shorter season than honeybees.  Even though most and possibly all are immune to the varroa and tracheal mites that decimate honeybees, solitary  bees still need our active encouragement and a clean environment to thrive.

Like imported European honey bees, our natives are decimated by even light contact with many pesticides. Even certain herbicides can harm both native bees and European honey bees. Some ecological watch groups estimate that the native bee population is only about 10% of what it was two decades ago.

Where Have All The Bees Gone?

That means that in the past twenty years, we have killed about 90% of our native pollinator bees. We didn’t mean to, but that doesn’t alter the fact that they are gone. It won’t be as easy to undo the harm as it was to cause it. Luckily, if we want to make amends, we can.

First, stop using toxic pesticides and herbicides. Seek organic or ecologically benign solutions |to disease and troubling insect relationships. If you aren’t sure what these might be or where to find them, ask your local nursery. If they don’t know, find another nursery that does.

How To Bee Safe

In the meantime, let’s try a little counseling before we kill anything. Every gardener can help protect and welcome bees. Not using poisons is a huge contribution. Also, never spray anything, even environmentally friendly pesticides, when bees or other pollinators are active (usually in midday).

Providing housing also helps, and many nurseries carry Mason bee kits. Like little apartment houses for solitary bees, these are blocks of wood with specially sized holes in them. Some models come with paper straw sleeves, so you can change the sheets after each season’s guests have gone.

Making Bees Feel At Home

Most are simple rectangles with utterly regular grids of holes. More artistic models are irregularly shaped, íperfect for naturalistic gardens. The bees don’t really have a preference and will use either kind indiscriminately.

In return for your hospitality, they will pollinate your garden. Though some are wide ranging, most bees have a fairly limited range, so if your neighbor keeps bees, you will probably reap the benefits as well. If you have a large, isolated garden, you may want to invest in a bee keeping kit.

Begin With The Basics

Most bee keepers suggest beginning with Mason or solitary bees because their care is very simple. Honeybee care is far more complex and poor bee keepers can add to disease problems rather than resolving them.

If you love the idea of keeping bees, experience low fruit and vegetable production, and want to taste honey from your own garden, contact your local branch of the Puget Sound Beekeepers Association. These kindly and informative folks will give you all the buzz on how to get started with honeybees and solitary bees.

For more information, check out the website of the Puget Sound Beekeepers Association (www.pugetsoundbees.org).

The Northwest’s premier bee source, Knox Cellars, ow offers a weatherproof bee chalet that combines elegance with excellent function. To order books about native solitary bees, orchard mason bees, bee houses, or kits, contact: Lisa Novich at Lisa@knoxcellars.com (www.knoxcellars.com)  or write to Knox Cellars, 25724 NE 10th Street, Sammamish, WA  98074

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Snowdrops and Snow Crocus

First Flowers

I’m always thrilled when I see the first bees poking about. Yesterday as I worked with the Friday Tidies, I was removing grotty old foliage from the hellebores (an important task if you want to keep black mold off your plants). I heard a gentle buzzing and noticed two sleepy bees bumbling about the blossoms. They were also snuffling around the first crocus to appear, called golden bunch or Crocus ancyrensis.

Like me, many ardent gardeners strive to have something in bloom every day. Fortunately, gardeners in the maritime Northwest can rely on a luxurious roster of plants that perform during the garden’s off-season. Among the earliest are the snowdrops and snow crocus, faithful bloomers that frigid temperatures may delay but never defeat.

Much More Is Much Better

I am very fond of what are called “minor bulbs”, little treasures that are often overshadowed by their bigger border beauties siblings. Unlike those lovely, flashy border tulips, minor bulbs are reliable perennials, and many multiply quickly when their modest needs are met. Like most bulbs, they want plenty of light and water from winter into mid-spring, but once dormant, bulbs must rest dry and undisturbed, well away from shovels and summer irrigation.

To enliven your garden in winter, make note now of bare spots where a sunny splash of crocus or a handful of silvery snowdrops would be welcome. Skip ahead in your garden journal and leave yourself a reminder to add them to your autumn bulb order. Since small bulbs are most effective when planted lavishly, buy dozens or hundreds rather than fives and tens. Happily, such extravagance comes cheap, for a hundred snow crocus cost around $15, while common snowdrops are only a bit more.

Making The Most Of Minor Bulbs

For the greatest impact, plant generously and group the little bulbs amongst evergreen ground covers or drought-tolerant perennials that receive little or no summer water. Run them in wide ribbons beneath trees and shrubs, along hedges and paths. Circle them around evergreen grasses and perennials, where they can shine early and their browning foliage will be masked by companionable new growth.

I often plant in partnerships, surrounding a clump of small daffodils or species tulips with a lacy ruffle of windflowers (Anemone blanda). These willing workers have open, starry flowers in white, blue, or pink, followed by fluffy seedheads that self-sow abundantly. Never a pest, these charming little flowers spread slowly, spangling the borders with bloom in late winter and spring, then going quietly dormant in early summer.

The Secret to Naturalizing Minor Bulbs

Both snowdrops and crocus look lovely spangling the lawn or meadow, but if they are to naturalize, their hosting turf can’t be mown until their foliage withers and seed ripens. Since this typically occurs between late April and Mother’s Day, lawn mowers must leave the grass surrounding the bulbs until then. Otherwise, the bulbs won’t store up the energy they need to make next year’s flowers and foliage, and will soon dwindle away altogether.

The Heart Of A Snowdrop

In mild winters, snowdrops often appear in January, their tightly sheathed buds poking through frosty ground, spreading their small white wings at the first thaw. Common snowdrops, Galanthus nivalis, have the substance and texture of slubbed silk. Their inner petals are marked on their fronts with green fish or hearts and neatly penciled with green inside.

For all their delicacy of modeling, their toughness is impressive. On a cold morning after a hard frost, the flowers collapse, seemingly melted to mush. A few hours later, the warming sun revives them and they rise again, crisp and faintly fragrant.

Making Them Multiply

Snowdrops are easy garden plants, equally happy in sun or shade, and thriving in heavy soils as well as light ones. Check your favorite local nursery for species and good garden forms like the double ‘Flore-Pleno’, ‘Mighty Atom’, a robust, big-winged beauty, and the extra-early species, G. elwesii.

To spread them through the garden, move snowdrops “in the green,” after the flowers have faded but while the foliage is still lush. Dig up a clump and split them into clusters of 3-5, then replant a foot apart.

Early Bird Snow Crocus

Snow crocus are a group of small but early blooming species which often beat their big Dutch hybrid cousins into flower by as much as six or eight weeks. Most are multi-flowering as well, boasting six or eight blossoms from each bulb. In my garden, golden Crocus chrysanthus arrives in January or February, appearing in increasingly fat clusters nestled between bumps of moss and running thymes.

This species offers many colorful forms like the chalky, sweet-scented ‘Blue Bird’ and ‘Violet Queen’, Easter egg purple with a slate grey eye and red-gold stamens. ‘Advance’ is a lively combination of bronze and thundercloud purples when closed on grey days, but when the thin winter sun coaxes it open, pure lemon yellow spills from its deep cups.

The fragrant, butter yellow petals of ‘Cream Beauty’ are faintly feathered with bronze on their backs, while ‘Gypsy Girl’ is sun yellow with bolder, brassy stripes that partner well with bronze Carex comans and rosy sedums. Like a floral chickadee, dapper little ‘Lady Killer’, clean white heavily barred and brushed with midnight purple. It combines strikingly with black labrador violets and tufts of black mondo grass or white winter heathers and hellebores.

Squirrel Defeating Crocus

Perhaps the most prolific multiplier is Crocus tommasinianus, which will quickly colonize border or lawn if allowed to ripen seed as well as foliage. Tommies, as they are affectionately known, run from lavenders to purple-blues in nature, making them good company for blue and purple flowered lungworts (Pulmonaria species) and the mauve and misty purple Lenten roses (Helleborus orientalis).

Tommies also come in named varieties, among them the grape jelly colored ‘Whitewell Purple’ and ‘Ruby Giant’, a vinaceous red. Tucked between pink primroses and rosy hardy cyclamen, any or all will give you and your garden a lovely late winter lift. Best of all, squirrels don’t eat Tommies, so they spread unmolested, increasing year after year.

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Speedy Soup Making; Fast, Fresh, and Fabulous

Birthday Soup for Friday Tidies

Over a dozen years ago, I started a volunteer group called the Friday Tidies to help maintain the extensive grounds at our public library on Bainbridge Island. After an expansion and remodel, the library parking lot was enlarged several times, as were the gardens that surround them. A few years ago, we won a national award for the best library gardens, which was quite a thrill.

Early in January, the Friday Tidies celebrates several winter birthdays. This year, we worked for a few hours at the library, pruning and moving shrubs around, then we regathered at my house for a potluck. As I waited for the others to arrive, I tossed together a rather pleasing Birthday Soup which provoked requests for the recipe (see below).

A Soulful Soup

I love soup. Nutritious, delicious, low fat and quickly cooked, entree soups are surprisingly simple to prepare. In the winter I make soup almost every day, usually involving fresh, locally grown winter greens (some right off my back porch) and some kind of citrus. Citrus has a magical quality of freshness that gives a lift to heavy, hearty winter fare, brightens salads, and makes sparkly desserts.

Though this was not The Birthday Soup, here’s a good example of a favorite, heartening winter soup that is totally satisfying yet feels refreshing rather than hearty:

Chicken Soup With Orange and Lavender

1 teaspoon olive oil
1 shallot, minced
1 organic orange, juiced, rind grated
1 teaspoon dried food-grade lavender
1 sweet orange or yellow pepper, chopped
1 cup fennel, finely chopped
1/2 cup grated carrot
8 ounces skinless, boneless chicken, chopped
3 cups red chard, finely shredded
salt and pepper

In a pan, heat oil, shallot, orange rind, and lavender over medium high heat to the fragrance point (1-2 minutes). Add sweet pepper, fennel, and carrot and cook for 2 minutes. Add chicken and cook, stirring, for 4-5 minutes. Add water to cover (at least 2 cups),  cover pan and simmer over low heat until chicken is tender (15-20 minutes). Add chard and orange juice, cover pan and cook until barely wilted (2-3 minutes). Season to taste with salt and pepper. Serves 2.

Note: To avoid ingesting pesticide residues, always use organic fruit when cooking with citrus rind.

Speedy Soup Making; Fast, Fresh, and Fabulous

Here’s how to make a splendid soup super fast. Start with a teaspoon or two of of olive oil and a member of the onion family; garlic, red, white or yellow onions, sweet onions, shallots, or leeks. Dried herbs, organic citrus zest, minced ginger, fennel seeds, hot pepper flakes, and other spices can be added now, as well as a good pinch of sea salt, which gets the juices flowing. Cook over medium high heat until these aromatic elements reach the fragrance point–usually 1 minute or so.

Stocking Up

To build your stock, add vegetables (about 2 cups per person) in order of density, sautéing for a minute or two, then adding broth or water to cover.  To keep your carbohydrate-protein ratios balanced, use fewer dense, calorie-rich vegetables and more of the fast-cooking ones.

Diced or chopped potatoes, sweet potatoes, parsnips, turnips, beets, squash, and carrots (about 1/4 cup per person of these) cook for 15-20 minutes, while fresh green or yellow beans, peas, fennel, zucchini, tomatoes, asparagus, and leafy greens (up to 2 cups of greens per person) need only 3-5 minutes.

Building Protein

Your broth will be enhanced by the protein source you choose (add about 4 ounces per adult). Thinly sliced or cubed chicken cooks in about 6-8 minutes, while shrimp, prawns, scallop}s, mussels, clams, and sliced fish need only 3-4 minutes. Vegans will prefer some kind of beans (mung beans and adzuki beans cook as fast as rice), as well as tofu, which just needs to heat up, while ovo-lacto vegetarians can add whisked eggs (1 per person) that cook in seconds.

A Fine Finish

To give your soup a pleasing finish, skim off any foam and season to taste with fresh herbs, fresh citrus juice(s), sea salt, and freshly ground pepper. Always salt lightly during the cooking, then adjust the salt to taste after soup is fully cooked, using soy sauce, ponzu, or Bragg Liquid Aminos for a slightly different flavor effect. Freshly ground pepper makes a huge difference too; try white peppercorns as well as black or pink ones.

Garnish with something fresh and tasty such as diced apples or pears, shredded savoy cabbage or bok choy, sliced green or red onions, minced fennel or basil leaves, chopped almonds or hazelnuts, stemmed cilantro or lemon thyme.

Creating Umame

Vegetarian soups often lack body, largely because they are not based on meat. The meaty quality called umame is one of the five basic flavors our tongue has receptors for (along with sweet, salty, bitter and sour). Fortunately, there are a number of good sources for umame besides meat.

If your soup tastes thin, give it more body with a dash of smoked paprika. Bragg Liquid Aminos (a kind of soy sauce that contains all the amino acids our bodies need) also contributes that umame quality. You’ll also build depth and body by adding some organic vegetable broth powder (I like the German kind made by Seitenbacher), a dry marsala, unfiltered pear or apple cider, balsamic or rice vinegar, organic brown rice soy sauce (it has more depth), or a teaspoon or two of anchovy paste (nobody ever guesses).

Soup Tips

Bolster favorite soup or stew recipes with extra vegetables and use at least four kinds in every dish. For instance, add leafy greens, sweet peppers, fennel, and mushrooms to any chicken soup.

Refrigerate stews and thick soups overnight for fullest flavor.

Instead of adding cream, puree half of any cooked soup, then combine the two halves and serve. An immersion blender is great for this.

For freshest flavor, buy unsalted broth and season it yourself.

For a taste of spring, add up to 1/4 cup of minced fresh basil, fennel, green onions, or cilantro to a winter soup just before serving.

The Birthday Soup

Still with me? And now, at last, here’s what went into that savory soup pot:

2 teaspoons olive oil
1 teaspoon each celery seed, fennel seed, and mustard seed
1 organic lemon, rind zested
1 large onion, chopped
1/4 teaspoon sea salt
1/2 teaspoon smoked paprika
2 teaspoons Italian herbs (rosemary, thyme, oregano, and basil)
1 yellow bell pepper, chopped
1 bag frozen corn (Cascadian Farms is the very best)
1 bag frozen baby peas (ditto)
1 large can diced fire roasted tomatoes
1 bunch Black Tuscan kale, shredded
2-3 sprays of Bragg Liquid Aminos
salt and pepper to taste
lots of grated Romano cheese

In a soup pot combine oil, seeds, and lemon zest over medium high heat and cook to the fragrance point. Add onion, salt, smoked paprika and herbs and cook, stirring, until soft (4-5 minutes). Add yellow pepper and cook until barely soft (2-3 minutes). Add frozen vegetables and tomatoes, adding water to cover as needed (maybe a cup or two) and simmer for 10 minutes. Add kale, cover pot and cook until barely wilted but still fresh green (3-4 minutes). Season to taste with Braggs and salt and pepper and serve, garnished with ample cheese. Served 10. Did I forget anything, girls?

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I’m Feeling Treasured

An Island Treasure

A few days ago, the winners of the 2011 Bainbridge Island Island Treasure awards were announced. What an honor to be chosen as someone who is treasured by my fellow islanders! I admit that, when notified that I was a winner, my first question was, “Why? What did I do?” Subsequent conversations with the award committee chair made me realize that, although others see it differently, for people like me, community service just feels like a normal, daily activity. There’s nothing special about it, except that it is so pleasurable.

I am often asked where I find the time to do all that I do. My first answer is usually that I don’t have a television. I recently read that the national average for adult television viewing is now over 30 hours a week. Yikes! That’s enough time to perform a three-quarters-time job, and plenty of time for finding engaging community service opportunities. Or time enough to do all the other things I enjoy, like gardening, cooking, walking, singing, reading, spinning, knitting, and designing wearable art.

The other part of the answer is that the kinds of community service I choose to do are all satisfying and rather fun. None of it feels like work, if we take work to mean doing something difficult or strenuous. It is a lot more rewarding to do things I can easily do well in a context that supports my community, than to pursue activities that benefit just me or my family (though that’s nice too). In fact, I can make a pretty good case for saying that all the community service I do is totally indulgent.

In any case, this award puts me in some remarkable company, from author/illustrator Barbara Berger to author Dave Gutterson and teacher extraordinaire Alice Mendoza. Wow! Here’s more information about the Island Treasure award:
http://www.pnwlocalnews.com/kitsap/bir/lifestyle/113047634.html

To read the full story and profile, visit the link below:

http://www.pnwlocalnews.com/kitsap/bir/lifestyle/113047859.html

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