I’m not the biggest fan of fennel. However, it makes for a beautiful display in the herb garden. Its early stages appear feathery like a young dill plant. Later in the summer, the thickened stalks become tinged in a copper color and it shoots upwards in excess of five feet. The seed heads are numerous and bursting with fennel seeds right now—the perfect time to chop them off to stop them from spreading!!

So there I was whacking away at the stalks, when I spotted this beautiful caterpillar balanced on a lower stem. I paused, momentarily, because the stripes were so unique. When I spotted the second one on the stalks, I put down my clippers. What was the connection between these caterpillars and this fennel plant? 

After some online research, I learned adult butterflies feed on nectar plants while caterpillars feed on host plants. Those host plants are singled out by individual species for their ability to feed and nurture a caterpillar. Some butterflies are so picky, there is only one host plant upon which they lay their eggs and feed (such as the Monarch’s relationship with milkweed plants).

The caterpillars on the fennel plant are Eastern Black Swallowtails and feed on fennel, parsley, carrot, and dill. Wow. What a delicate balance?!   I took this picture of a Black Swallowtail in my flower garden two months ago—not realizing how beneficial it would be to have a fennel plant a mere 20 feet away. I think I can learn to love fennel again—because I sure love these butterflies.

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A trip to a hatchery! I’ve wondered about these magical places ever since our after-hours pick up of our first box of day-old chicks from the local post office (and I bet you thought chicks came from hens).

Leon Moyer, co-owner (with his brother, Ivan) of Moyer’s Hatchery in Quakertown, Pa., gave us the grand tour! We witnessed each stage: the uncrating of the eggs arriving from southern egg farms, the placing of the eggs onto trays ready for the incubator, the carefully-timed rotation of the eggs (mimicking mama’s instincts), the transfer of the eggs to “baskets” readied for hatching chicks, to the boxing and shipping of the new babies!

The Moyer family is one that has always believed in a commitment to community (which was the biggest reason Leon’s father wanted to begin his agricultural-based business in the late 40s). Leon, his brother Ivan, and their families have carried on their father’s tradition.

The Moyers have reached out internationally to contribute to communities around the globe, spending years helping people to develop poultry operations in Bolivia, Haiti, and Uzbekistan, to name a few. I was very happy to have had the pleasure of a hatchery tour…and very proud to have met such a generous person. Thank you, Leon!

Be sure to visit www.moyerschicks.com

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We bade a fond farewell to our sweet corn a week ago.

Nothing, and I mean nothing, beats the taste of  a freshly picked ear of sweet corn. My husband always plants the old standby “Silver Queen.” It’s been a popular variety with farmers for decades and has a maturity of 92 days. This year, we also planted “Bodacious” which has a 75-day maturity and “Delectable” with an 84-day maturity. The different days to maturity as well as staggered plantings, allow for a sweet corn harvest over several summer weeks if you’re a savvy planter!

I’ve frozen corn in the past by cutting it from the cob, blanching it, and securing in freezer bags. I’ve even canned it—which is fairly time-consuming because of the processing time in the pressure canner. The best way to enjoy it, though, is right out of your garden, right out of the pot, and right off the cob!

Parting is such sweet sorrow…

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I’ll tell you:  make one and a half quarts of grape juice and two batches of grape jelly, that’s what.

I don’t know what kept me from making jelly years ago. When I first started canning, I was drawn toward the jams because it was just a matter of squishing everything up and adding sugar and pectin. I was so proud! But, then, came the turned-up noses of two toddlers to the texture of the fruit and jelly—who knew?  The following year, I relented and began making jelly. WHAT A SNAP?! Why was I intimidated? What was I thinking? 

Jelly is now my preferred route of fruit preservation. I usually drip the mashed fruit overnight to collect the juice and then make the jelly, first-thing, the next morning. However, it seemed the grapes were pouring their juice through the jelly bag yesterday so I was able to make it the same day… make two batches… and collect more than a quart of juice.

And there are four times as many grapes left on the vines!

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The third summer we were here I noticed cars slowing and occasionally stopping on the road nearer the pasture. I thought, for the longest time, they were looking at our animals.

One day, while I was out back noticing the tremendous number of butterflies, it dawned on me. The cars were slowing to take in the activity on the wildflowers—all the pollinators that had found their way to the native species we had let “come back.”

I hope this webisode, in particular, serves as a simple lesson in conservation: that something so easy as letting native species propagate a waterway buffer can naturally accomplish so many vital “tasks” that are necessary for a healthy ecosystem. That, and you get to enjoy one heck of a butterfly show!

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