A happy tangle

finches and sunflowers

One of my favorite sights this summer has been the view out our front window. There, quick winged little goldfinches come and go all day long. The bird feeder they are visiting is festooned all around with little bobbing sunflowers. Sometimes I mistake a finch for a flower, and think a flower has sprung into flight.

The sunflower is an tenacious volunteer. When I noticed it sprouting in the deep shade of our pomegranate tree, I didn’t think it had much hope for survival–and yet I’ve learned to respect the choices of volunteer plants, as Fukuoko-san advised.

Sure enough, the sunflower knew what it was doing. It concentrated all its resources into an epic twelve foot growth spurt, straight up, like a bamboo stalk. Only once it crested the top of the pomegranate and found the sun did it begin to spread its arms, and I swear that when it did, I could hear a sigh of relief.

Now this monster sunflower is sprawling all over the pomegranate, using it and the bird feeder pole for support. There are hundreds of little yellow flowers on it,  from the highest reaches to to the deepest shade on the ground.

The heads are going to seed, and so have become a food source for the birds, who I often see bobbing on them, nibbling as they wait their turn for the feeder. Squirrels nosh on them too. And the bright yellow flowers look great against our ripe, ruby red pomegranates, which, when they split open, are also a food source for the birds.

It’s hard to describe, and pretty much impossible to photograph, this cheery, eye-popping chaos, but we enjoy it, and the cats are entranced.

While I’ve sometimes wondered if it is right to keep a feeder in our yard, I feel good about it as of now, because we are providing other sources of forage as well. We let our plants go to seed. We don’t spray, so there are plenty  of bugs to eat. (Why so many spiders this year???) My thoughts are always turning toward planting strategies which provide year round food sources for our flying friends.

If you do keep a feeder, remember to clean it at least once a month. There are some bad bird diseases going around. Scrub it with soap and water and–according to birdish authorities like the Audubon Society–soak it afterward in a 10% bleach solution. I don’t do bleach, so I spray mine down with rubbing alcohol, which I keep in a spray bottle to sterilize my pruning shears. It’s just handy. If I didn’t have that, I’d use vinegar.

Clean out your birdbaths, too. You don’t have to bleach them, but change the water regularly and don’t let them get all gunky. And if you keep hummingbird feeders, you probably know those need to be cleaned out with hot water every few days, so mold doesn’t form in the sugar.

bird feeder cleaning

Saturday Tweets: Bulbs, Bees and Basil

Free Webinar on Making and Using Compost Teas

uc_botanical_garden_compost_tea_system

UC Berkeley Botanical Garden’s compost tea process.

One of the most contentious topics in gardening and agriculture is compost tea. I’m still sorting out what I think of the practice, which is why I’m excited about an upcoming free webinar from the folks at eXtension (sic). Here’s the 411:

About the Webinar

This webinar is aimed at a general audience, gardeners, farmers, and ag professionals. Viewers will learn how to make consistent and safe compost teas for gardening and agricultural use. We will discuss how compost teas are viewed and regulated by the National Organic Program and Environmental Protection Agency. Viewers will leave with an improved understanding of compost teas and how they can be beneficially used.

About the Presenters

Dr. Lynne Carpenter-Boggs is an Associate Professor of Sustainable and Organic Agriculture at Washington State University. Her work aims to improve global health and sustainability through biological and appropriate technologies for agriculture.

Catherine (CeCe) Crosby is a Ph.D. candidate in Soil Science at Washington State University. CeCe has led hundreds of pre-nursing students through chemistry and environmental science courses, and currently is researching the feasibility of composting for new uses in society.

Easy Scandinavian-Style Bread

bread loaf

I really like the dense, hearty whole grain loaves which are popular in Germany and Scandinavia and other points north, but which are difficult to find in the U.S.  I’ve come to like these better than the airy kind of bread, as a matter of fact. Fluffy bread doesn’t really seem like real food to me anymore, and white fluffy bread tastes like cotton candy.

Of course, I’m spoiled because Erik is a baker, so he makes me delicious, black hole-dense loaves of sourdough rye. Or at least, he used to. Now he’s on crutches, trying to recover from a bad case of Plantar fasciitis. This means he’s not doing anything in the kitchen anymore, and my bread supply is gone.

Sure, I could wake up his sourdough starter, take on the mantle (or apron?) of Household Baker, and start making these loaves myself, but I’m already taking on extra chores with him off his feet, so I’m not inclined to take up this one as well. Yet we can’t live two months without good bread. What to do?

Fortunately, I’ve found a solution to our bread crisis: a perfectly good yeasted recipe which makes a dense whole grain loaf with minimal effort. No starter. No kneading. No rise time, even. It’s a quick bread, essentially. It takes 5 minutes to mix up, then you plop it into a loaf pan and put it in the oven for 1 1/2 hours. That’s it.

It lacks the sour flavor and chewiness you get from developed loaves, true, as well as the health benefits/improved digestibility that comes from the fermentation process. But you know, it’s still very good. And it’s 100% whole grain and packed with healthful seeds. And for a yeasted bread, it keeps well. Our loaves have been lasting at least three days on the counter top, unwrapped.

This isn’t a bread for soaking up sauce, or making fancy sandwiches, because it’s not springy. Instead, it’s a bread for layering with cheese or lox or slices of cucumber and salt. It’s also great toasted. But mostly I’ve just been eating it slathered with that fancy cultured butter that Trader Joe’s has started selling lately.

Now that I’ve got you all excited, I’m not going to write the recipe here, because I’m using it exactly as I found it on The Transplanted Baker. I have nothing to add or change, or any excuse at all to claim it as my own. She calls her version of this recipe (which originated with Nigella Lawson) “Lazy Man’s Bread.” I’ll have to call this blog entry “Lazy Man’s Post.”

See: Lazy Man’s Bread at The Transplanted Baker