Giving thanks trailside

20181117_105626

A mossy find

Qarie Marshall offered a sunny weather radio forecast for Thursday—“Turkey Day.” I’m counting on Aunt Paula’s cheesecake and Mom’s mashed red potatoes, with the ruby skins liberally integrated.

Every day is Turkey Day here. Max the Bronze is the current guardian of the farm animal sanctuary flock. Visitors have frequently lost the contents of their pockets to bronze Buttercup. Their wild relatives sway in summer night breeze, perched high in tree tops like giant fruit. They chortle and murmur in the daytime, hidden from predatory eyes in the thickest thickets. A stray feather occasionally makes its way into the Putnam County Master Gardeners’ pollinator patch.

20181117_110124

20181117_110354

Cool hat…missing boots

Saturday, we stretched our legs in thanks for a late morning hike. Elisha broke in a new pair of Trespass boots shipped from the UK. His mom Esther shared her lovely Irish accent and details about the clothing line, including the fact that Trespass makes water-resistant onesies.

Type ‘Ohio’ into the company website’s ‘Find a Store’ widget and you get Galway (eh…only 3,426.94 miles away.) Still, the “No Child Left Inside” movement would benefit from a line of puddle-jumping ware.

So, apparently, would my child. Home on holiday, she took off her rubber knee boots (“They’ll get wet, Mom”) to wade in the chilly quarry wetland with a seine in hand. She caught a sample of snails, a beetle and a fingernail clam for us to see. The clam was the size of the second smallest hiker’s pinkie finger. 20181117_112005

The smallest hiker of all slept through the walk, swaddled in his mother’s walking fleece.20181117_105059

20181117_110744

Fungi suspended over autumn leaves

The sun brought out the color in what leaves still hung on the trees. We used honeysuckle walking sticks to traverse downed leaf matter. We gathered a few Osage oranges before the ghosts of mammoths could lay claim to them. I thought I saw a shrike in the back 10 acres. Maybe we’ll see his/her larder—voles impaled on hawthorn spikes—during the 2019 Great Backyard Bird Count.

We saw tracks. They crossed our path in wallows and licks and fur clinging to branches. There were hoof marks, short and long bird toe prints and thin drag lines. The turkeys left the latter two for us to find, surely watching us from a distance that would keep them whole beyond Thursday’s feast.

Burdock, concrete, and brown butter icing (not all in the same bowl)

Thursday, it rained. Friday, it rained. Saturday, it didn’t rain.

At 10 a.m. on July 11, the clouds were scarce enough that some blue shown through, a good thing for many reasons not the least of which was that 10 people were involved in the annual leaf-making workshop in the Seitz Family Pavilion.

IMG_4383

Tim, Alex, Bob and Marilyn create their own leaves.

Brenda stirs concrete for her leaf.

Brenda stirs concrete for her leaf.

Because they are large with strong vein definition, burdock leaves are nurtured prior to each summer leaf casting. Two buckets held the giant cut leaves. After play sand was mounded to the shape desired by each leaf maker, the sand mold was covered with plastic cling wrap. The selected leaf topped that and concrete was layered on. Some added river stone or beach glass.

IMG_4373

Brenda and Elaine arrange burdock leaves for casting.

Although everyone walks away from these events with a lasting leaf with which to feed and/or water birds and other wildlife, to use as a garden stepper or to display on a coffee table, we on The Quarry Farm love watching the creative process. And on Saturday, we were the grateful recipients of apples and huge bags of peanuts for the farm animal sanctuary residents, as well as a generous check from the Putnam County Master Gardeners.

IMG_4389

The Putnam County Master Gardeners present a check to Board President Laura.

We won’t see the final leaves for a week or so, since the rain picked up again on Sunday and Monday to slow the drying process. But we experience the results of generous support everyday. In fact, I think everyone who shared in Saturday’s experience did as butterflies flitted in and out of the open-air classroom, damselflies and dragonflies nabbed mosquitoes and a little bullfrog sounded off in the full raingarden pond.

Oh, and here’s the recipe for those cookie bars that were on the snack table.

Frosted Butter Pecan Bars
2 cups all-purpose flour
2 pkg. (3.4 oz. each) instant butterscotch pudding mix
1/2 cup sugar
1 tsp. baking powder
1/2 tsp. salt
1 egg
1/2 cup butter, melted
1/2 cup canola oil
1/4 cup water
1 tsp. vanilla extract
1/2 cup chopped pecans

FROSTING
3 oz. cream cheese, softened
1/4 cup better, softened
1 tsp. vanilla extract
1/8 tsp. salt
3 cups confectioners’ sugar
[Optional:  Use a frosting that doesn’t have to be refrigerated.  I use browned butter frosting.  See below.]

1.  Preheat oven to 350 degrees.  In a large bowl, whisk flour, pudding mix, sugar, baking powder and salt.  In another bowl, whisk egg, melted butter, oil, water and vanilla until blended; stir into flour mixture.  Stir in pecans.  (Dough will be stiff.)
2.  Press dough into a greased 13 x 9-in. baking pan.  Bake 20-25 minutes or until edges begin to brown.  Cool completely in pan on a wire rack.
3.  In a bowl, beat cream cheese, butter vanilla and salt until blended.  Gradually beat in confectioners’ sugar.  Spread over top.  Sprinkle with more chopped pecans, if desired.
Cut into bars before serving.  Store in refrigerator.

BROWNED BUTTER FROSTING
1/4 cup butter
2 and 1/2 cups confectioners’ sugar
1 tsp. vanilla
3 tablespoons milk

1.  In a small saucepan, melt butter over medium heat and cook, stirring constantly, until butter turns a caramel-brown color.  Be careful not to burn.  Allow to cool.
2.  Combine all ingredients and beat until creamy.  Add a little milk, if necessary, to reach spreading consistency.