Saturday, July 28, 2012

My Home Is My Rainforest

You’ve got your couch, your glass of wine, and your TV. Your faithful human and animal companions come to greet you when you arrive home every day. That’s what’s called a man’s castle. Excuse me--a woman’s castle too. What you find at home every day should be your sanctuary: the most private place in the world. A place where all troubles end, at least for the day.


No one thinks of coming home to the embrace of a warm Parlor Palm or a kiss from a hot Philodendron, but they should. There is nothing like a plant to make your life a little better and a lot sweeter. Forget the castle, make the rainforest.


Most folks know that plants are wonderful for producing oxygen in the indoors and for the zen-like feeling they surround us with. However, most don’t know the more subtle benefits that plants provide. Sure, they are pretty and make our house and yard look nice. But there’s a method to their madness. Tropical plants in the house are sublime and extraordinarily useful.
A Philodendron
Some years back, a NASA study confirmed the good news. They found that common houseplants (which are tropicals), were able to remove up to 87% of air toxins in 24 hours. The recommendation was to use 15 to 18 “decent-sized” houseplants in 6-8” diameter containers for about a 1,800 square ft. house.
Who could imagine that a pretty plant sitting in a corner could do such amazing things? Who could have imagined that there are traces of ammonia, formaldehyde, carbon monoxide, benzene, xylene, and trichloroethytene floating around our homes? These toxins come from man-made flooring, electrical appliances, wall coverings, ceiling tiles, and carpets. The crazy thing is that plants know and they can clean our air of them!


As for happiness—plants make that too. A Chicago cardiologist by the name of Dr. Bruno Cortis has said that studies have shown that patients in hospitals who face a window with a garden view recovered faster than those who had to look at a wall while recuperating. Just the art of tending and caring for plants in our homes gives us something to look forward to-- new blooms, new leaves, and new life. Curing a simple plant disease can give us a sense of accomplishment. The homebound, the elderly and those suffering from mental illness get a lift when nurturing plants and other living things. Marjolein Elings (from the Wageningen University and Research Center in the Netherlands) conducted research on the role of plants in human lives. Her book Farming for Health says that “plants and an active interaction with plants improve health, self-esteem, concentration, pride and a sense of accomplishment.” If you can’t have a pet in the house, get a plant which can lift your mood and give you a simple purpose in life.
A Parlor Palm
Do you work for a living? If you’re like most of us, you might not be in the best of moods every single day during your 9 to 5 constitutional. The experts have an answer for that as well. According to one study published in a Rehabilitation journal, office and manufacturing workers had better morale, creativity, and productivity if they were seated within 45 feet of greenery. Wishful thinking? Maybe. But, it’s a good start.


You don’t have to plant 5 acres of farmland to feel happy, you can just plant a virtual rainforest in your home. Tend it, care for it, clip it, admire it, and water it. The blooms and greenery of a simple but good life start little, and grow big. Just like acorns.


The Top Ten Air Purifying Plants


*Madagasgar Dragon Tree (Dracaena)
*Ivies
*Ficus (Decorative Fig)
*Spider Plants
*Peace Lilies (Spathipyllum)
* Ferns
*Chrysanthemums
*Gerbera Daisy
*Philodendron (Pothos)
*Palms

The Founder of the Feast...

It's not easy catching up with Robert Sickles Sr. Up at dawn, keeping farmer’s hours, he's on the move all day. You may find him either in his Raspberry field across from the parking lot at Sickles market, or on his tractor surveying the farm that has been in his family for over 300+ years. If he's not on premise in the summer, he's most likely at one of his tracts of land in Middletown plowing and planting the land that provides the farm with fresh eggplant, zucchini, peppers, beets and a host of other veggies that go from field directly to the bins in the produce section of the market.
When taking a break on a hot summer's day, I often cross paths with him in the backyard of the produce market. Quiet and unassuming, the 82 year-old is a wealth of knowledge and experience-- and one of the few full time farmers in Monmouth County.


He's an icon to me and many others-- but, to himself, he's just doing the job he has been doing for over 60 years- and doing what he loves. He’s still enthusiastic, still amazed at the weather, and always ready with a greeting. When I see him in the market in the early morning buying his bread and eggs for breakfast, he waits in line just like everyone else. He likes to watch what wonders have become of the small garden stand his father started back in 1908 and which he continued with his wife Adelaide until handing the reins over to his son Bob Jr. Quietly, he sees all with that twinkle in his eye. But never underestimate-- he knows everyone's name from the cashiers in the front, to the produce preparers in the back room. A watchful, yet gentle eye takes it all in.
We talk about many things. The subject of those pesky deer comes up often. He says that deer have multiplied tremendously since colonial times-- and are incredibly destructive to farmer’s crops. But, on the other hand, he's soft-hearted-- once bringing a box of farm kittens out of the barn and into our protective hands for care one summer morning. He knows the name of every bird and critter on the farm, and told me he once saw a 6-pointed buck deer on the property. As for the Groundhogs-- well-- there's a little trap that he uses to humanely lure them and take them to the pastures of some one else's plenty. Practical in many ways, he tells me the world’s food supply would be totally non-existent if we all went organic in the fight against crop-eating insects. I like these stories. It brings me into another world where storytelling and wise ways meant something.


One of the most anticipated crops of the summer season are Mr. Sickles’ raspberries. Grown on 3 acres of land, they are hand-picked, plump and juicy. Every pint of fruit is a labor of love coming from stained hands and good cultivation. A traditional crop from Sickles Farm, the sweet berries have been grown on site since the 1930’s. The cultivars, which include Canby, Reveille, and Willamette, are full of white blossoms which will quickly change to red, fleshy fruit.


Raspberry plants, like the ones Mr. Sickles plants in our raspberry fields are lush and full of fruit in 3 gallon containers out in the perennial yard. Although we love when you buy our hand-packaged raspberries in the little green cartons, we have no problem sharing our knowledge of raspberries and offering you success of your own with potted plants. Robust, and long-lived, the Canby raspberries provide pints of fruit every summer, and need only a cutting out of the old wood in the spring. If you’re not into eating them, leave them for the birds. You’ll get mockingbirds, catbirds, orioles and many other berry -eating visitors. Sharing with the critters is a whole new take on things. Think of it this way: they’re not stealing your fruit, you’re just sharing it. It’s complicated, yet quite simple. We have supermarkets, they don’t.
When I see my co- workers Ysidro and Francisco carefully pruning the raspberry bushes for this year’s crop, I am in awe that a farm is so close to where I live. The fruit from field to hand and then to your shopping cart is just moments away. I only play farmer at my job on the farm, but, the surrounding smell of new mown hay and Mr. Sickles Sr. waving from his tractor, sure make me feel like one.


There’s a saying that goes “Don’t complain about farmers while eating at the dinner table.” With that in mind, I say, “Thanks, Mr. Sickles!”

Corn Blog

Corn was flying everywhere today at Taste and Technique Cooking Studio in Fair Haven while we made four different corn recipes:  Pan Roasted Corn with 4 variations (my current favorite way to make corn at home), a simple, fresh Summer Corn Chowder, Corn –Chive-Parmesan Griddle Cakes (yum) and Corn Fritters with Real Maple Syrup!  We had a special employee raffle winner today, our own John Gormley , Sickles Produce Manager,  who gave us some amazing insight into the differences between Sweet Corn and Super Sweet Corn – the newer Super Sweets can be kept for many days and are still great.  You can’t get this corn everywhere – but we always have it here at Sickles.  Come in and talk to John and he will steer you  in the right direction!

John and Carol at Taste and Technique before the class
My memories floated back this afternoon to long ago summer days when my brother and I were out of school and my mom would make us platters of fresh corn fritters for lunch and we would dip them in maple syrup  (Log Cabin then – nobody knew about real maple syrup yet!) until we got our fill.  So much fun and so deliciously simple.  We have moved away from this kind of food now, things that you would make routinely to use up “leftovers”, like leftover corn from the night before’s summer meal.  This is American regional food, being practical and frugal and using everything up.  But, in doing that, creating something else that is just as good, or better!  I think we lose a bit of ourselves and our cultural culinary heritage a little more each decade and sometimes need to just make something from scratch and something homey to remember that simple is best!  Be inspired and make some corn fritters this weekend and watch your family and friends go wild.  But now, use some great Vermont Maple Syrup (from Sickles) and step it up a little!

Corn Fritters from yesterday's class
Corn class would not be complete without a corn bread recipe.  I am going to share my favorite from Dinosaur Bar-B –Que in NYC – the best Bar-B-Que I have ever eaten and the best corn bread!

Dinosaur Bar-B-Que -- Honey Hush Corn Bread
Makes 9 servings
 1 1/4 cups yellow cornmeal
 1/4 cup sugar
  3/4 cup flour
  1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
  1 teaspoon kosher salt
  1 cup buttermilk
  2 eggs, slightly beaten
  1/2 teaspoon vanilla
  1/4 cup melted butter
  2 tablespoons honey
1. Set the oven at 350 degrees F, Grease an 8 by 8-inch baking pan with shortening. Pop the pan in the oven to heat while you're mixing up the corn bread.
2. Mix the cornmeal, sugar, flour, baking powder, baking soda, and salt in a bowl.
3. Whisk together the buttermilk, eggs, vanilla, and melted butter in another bowl. Pour the wet ingredients into the dry and give them a good stir, just til everything is moistened. Pull the hot greased pan from the oven and pour in the batter.
4. Bake for 25 to 30 minutes, or til a toothpick inserted in the middle comes out clean. Take the corn bread out of the oven and brush the top with honey.
5. Cool for 10 minutes in the pan before cutting into squares.

Variation: Cheddar-Jalapeno Honey Hush Corn Bread
Follow the recipe for Honey Hush Corn Bread, stirring 1 cup cubed extra-sharp Cheddar cheese and 2 medium jalapeno peppers, seeded and minced, into the batter right before pouring it into the pan. Bake for 30 to 35 minutes and glaze with honey in the same way.

Saturday, July 21, 2012

The Cloisters & Balthazar Bakery Trip

Sickles On The Road customers are a determined bunch … neither sizzling summer days nor thunderstorms slows this group down when there’s a garden in their sights!

Remember that mid June heat wave? While the tri-state baked, our group was on the road to Chanticleer Garden. Known as America’s most charming pleasure garden, Chanticleer , in Wayne Pennsylvania, is bursting with exciting and artistic garden design elements, offering plenty of take home ideas for your own garden. Scorching heat didn’t stop our intrepid group that day as they explored Chanticleer with Sickles’ Nursery Manager and garden designer, John Kennedy. Go to our Chanticleer photo gallery.

Created with Admarket's flickrSLiDR.

Last Wednesday – that crazy day of blistering temperatures and thunderstorms - we were in Upper Manhattan exploring the Cloisters. The medieval arm of the Metropolitan Museum, the Cloisters is reconstructed from elements of original European abbeys and a MUST SEE!

It’s amazing to be in a medieval European abbey in the middle of New York City. It also helps to have an amazing art historian for a guide. We learned so much! There is so much subtlety in the art and architecture of the Cloisters you would never notice without the input of a guide. Our lovely art historian was full of fascinating tidbits of medieval information ... for instance I had no idea that the medieval weavers who wove the famous Unicorn Tapestries made 1 square inch per day!! These weavers were true artisans who each had their own specialty - some doing only faces, others doing the dogs, others the hands or the trees. Made of silk, wool and silver, these complicated tapestries evolved in components and not systematically from the bottom up as I had always thought.
The Unicorn in Captivity (Unicorn Tapestries, 1495-1505)
The other part of medieval life that amazed me was their use of color. We are so used to seeing everything faded and bleached out that’s how we think of life back then ... in dull beiges and greys. But “not so” said our historian guide! The middle ages was FULL of color – on their tapestries, their walls, their statues, their doorways – everywhere color brightened their lives. It was an enlightening tour and we were a lucky Sickles On The Road group because our generous guide took us through the Cloisters for nearly two hours instead of our scheduled one! What a terrific treat!
You will never get bored looking at room after room filled with tapestries.
Dodging a thunderstorm, we headed back down the hill to New Leaf Restaurant and Café  for a delicious lunch. I had the trio of salads with an Asian cucumber salad with quinoa and wild rice salad, house-smoked mozzarella and roasted red pepper. Absolutely delicious and topped off by an incredible sorbet. We all felt good about eating there as well, as the restaurant donates part of its proceeds back to Bette Midler’s NY Restoration Project which renovates derelict green areas of NY. This restaurant is a fantastic example of the great work this project does. It’s just a shame Bette didn’t have time to join us for lunch ... maybe next time!
Dining outdoors at the New Leaf Café.
Our last stop for the day was our favorite bakery - Balthazar in Englewood, NJ. This is where our day really went into high gear! We thought we were making a delicious pit stop at their retail store to buy a few baked goodies. But no! When we arrived, our Balthazar friends announced we would be getting a rare insiders tour of the bakery … WOW!!!! Walking the floury floors of Balthazar was an incredible experience and quite frankly none of us had ever seen so much butter! Our visit was a very sweet treat! I mean, when do you get to see how a commercial artisanal bakery operates?? Normally never! Plus, we were given the most delicious goody bag . THANK YOU Balthazar … you are the BEST!!! Take an insiders peek for yourself and visit our photo gallery.


Created with Admarket's flickrSLiDR.


Upcoming trips:
September 5 – New York Botanical Garden – SOLD OUT!
September 15 – Cheesemaking at Cheery Grove Farm in Princeton – book online after July 30
September 27 – Wave Hill Garden, NY - book online after July 30
October 20 – The High Line - book online after July 30
November 15 – Peace Tree Farms - book online after July 30
December – Christmas at Longwood Gardens & Winterthur – details coming soon!

Kirsty Dougherty
Tour Director, Sickles Market

Pomegranate Molases: An Exotic Taste for Easy Entertaining

As much as I relish gathering friends at my house in the summertime to enjoy food and drink together outside, the prospect causes a measure of anxiety. My issues are time--never enough of it--and of choice--what to serve?

Relying on tried-and-true recipes minimizes some of this stress. I don’t regard this as a cop-out, but as a secret weapon for entertaining success. Many of my go-to dishes are based on Middle Eastern and North African flavors. The reasons: I like these cuisines, the food’s not overly complicated to prepare, and the novel and bold flavors make an impression.
Middle Eastern spices are full of bold flavors.
A dip that I regularly serve at my parties is muhammara , a sweet-and-sour combination of walnuts, tomato paste, and pomegranate molasses, or syrup. This potential riot of flavors doesn’t seem suited to our western palate, but guests rave about it and ask for the recipe. The source of the dish is Claudia Roden, the erudite author of the seminal The New Book of Middle Eastern Food. I stick with Roden because I regard her as the expert, and many other recipes for muhammara require roasting red peppers, a step which can be too much effort when pressed for time. Regularly preparing this dish means that I always have a bottle of pomegranate molasses on hand. Its presence in my fridge (and now at Sickles) has encouraged me to explore other recipes that include it. Middle Eastern in origin, pomegranate molasses is the fruit’s juice boiled down to the consistency of a thick syrup. Yielding tangy and sweet flavors it adds something new and appetizing to party food.
Muhammara party platter, your guests won't be able to resist.
More hearty than muhammara is a layered stew of eggplant, lentils, and pomegranate syrup, which serves as an excellent main course for vegetarians. With its exotic flavors of West Asia, this one-pot stew delivers satisfaction. For non-vegetarians, there are plenty of other uses of pomegranate molasses for main dishes, such as a glaze for Cornish hens. My parties aren’t just about eating. They also involve drinking. A drink I turn to each autumn, which I’ve blogged about before, is the Applejack Cobbler, from Audrey Saunders of the esteemed craft cocktail bar, Pegu Club in New York City. The addition of tart pomegranate molasses prevents the cocktail from being too sweet.
Pomegranate Molasses, a great syrup for cocktails.
Adding the concentrated juice of pomegranates to drinks is nothing new. Did you know that grenadine, the colorful base for Shirley Temples and a Tequila Sunrise, is traditionally prepared from pomegranate juice (most commercial grenadine is now made with sugar and artificial color)? You can impress guests by making your own grenadine and then adding it to a Jack Rose, the classic cocktail that also includes applejack, otherwise known as Jersey Lightning.
A Jack Rose is a delicious drink to try at your next night out on the town.
I realize that my blog is slightly hypocritical. I am asking you to explore a new ingredient for parties while at the same time telling you to turn to your well-tested recipes. I admit it, but it’s important to remember that all recipes are new before becoming old. Nevertheless, feel free to rely on your own secret-weapon ingredient for your next gathering; it doesn’t have to be pomegranate molasses, but if you sprinkle some pomegranate seeds atop of your dishes, you’ll definitely make an impact at your party.


Cheers!
Diana Pittet, the entertaining cheesemonger

Thursday, July 19, 2012

Blackberry Blog



Wow!  It was a blackberry blast at Mr. Sickles’ Blackberry class today.  I got home just before the late afternoon thunderstorm hit - the temperature dropped 15 degrees on the short trip to my house.  The sudden change in weather from 90 something to 70 something made this a classic summer day in every way and berries, berries, everywhere just made it feel even more so.  We are in what people call “high summer” right now and we gorged ourselves on the most delicious blackberries! 


Blackberry Trifle
We made Ginny Sickles’ Blackberry Cobbler (Bob’s sister’s recipe – thank you for sharing, Bob) and it was a big hit.  Different than your usual cobbler the crust is actually a wonderful soft cake batter baked over lightly sugared berries.  Wait until you see the photo! - I baked it in my favorite blue speckled deep dish pie plate - it looks like it should be sitting on the windowsill cooling in Norman Rockwell’s kitchen!  Next was a beautiful summer trifle, pan seared chicken with blackberry-ginger sauce and blackberries topped with mascarpone whipped cream and almonds.

Blackberry Cobbler before the oven

The Blackberry Cobbler fresh out of the oven
The best food memory triggered for me today was thinking about how I used to wait all year long until July and August to come to Sickles just to buy the blackberries.  I grew up in Middletown and we would always come over for the amazing corn all summer, but when the blackberries came in I could not get enough.  Endless cobblers and turnovers, in cereal with ice cold milk sitting on the porch in the morning - summer just doesn’t get any better than that.  And now, here I am, using them to do a cooking class so that the rest of the world gets to find out about this local treasure. 

Carol in action
Mr. Sickles, Sr. thanked me the other day for using his blackberries in the class and in the farm to table products we are baking now for sale in the market.  Are you kidding?  THANK YOU MR. SICKLES for doing what you do, for all the years you have done it, humbly and honestly and with such attention to what the current locavore movement is “rediscovering” - great produce grows from hard work and sweat equity.  You are MY hero and this blog is a blackberry love letter to you!

Look at those gorgeous Blackberries!
The class at full attention

Bonus Recipe:

Another great way to use our blackberries is in a crisp.  This recipe can be used all summer long – just switch up the fruit as the season progresses.  Make up your own combinations – you can experiment here and it’s all good!


SICKLES’ BLACKBERRY-PEACH CRISP

This healthy version of a fruit crisp uses a whole-grain crumble of whole-wheat flour and rolled oats that's gently sweetened with honey, so you save calories and get almost 5 grams of fiber per serving. Feel free to swap in other fruit options to take advantage of the season's freshest picks.
Yield: Makes 4 servings

Canola-oil cooking spray
1 cup fresh Sickles’ blackberries
1 cup fresh Jersey peaches, pitted and sliced
4 tsp fresh orange juice
1/2 tsp vanilla extract
3 tbsp whole-wheat flour
3 tbsp rolled oats
2 tbsp brown sugar
4 tsp canola oil
2 tsp honey
1 tsp cinnamon
1/8 tsp nutmeg, fresh grated

Heat oven to 375°F. Coat four 4-oz ramekins with cooking spray. Combine berries, peaches, juice and vanilla in a bowl and mix well. In a separate bowl, combine remaining ingredients with hands until moist and crumbly. Spoon fruit mixture into ramekins; scatter crumb mixture evenly over the top of each. Bake 15 to 20 minutes or until fruit bubbles and top is golden brown.
Even better served with vanilla ice cream,   Even better than that served with our Jeni’s Ugandan Vanilla Bean ice Cream!


Wednesday, July 11, 2012

Tomatoes in the Garden of Good and Evil

Garden Center Blog
Patricia Dumas
July, 2012

What's Not to Love?

The temperature is up, your spirits are cool, and the tomato garden is whipping out early tomatoes by the dozens.  Tomatoes adore their beloved heat.  Even tomatoes grown in a bit of shade will savor the heat of a humid day and ripen their fruit for you quickly.
As I ponder my good fortune to have a lush veggie garden, I took notice that after all our heat, humidity and rain, that a couple of tomato plants in my plot had the dreaded “early blight”  In short, early blight is a soil-born fungus that attacks tomatoes as well as other plants in the vegetable garden. It’s always been around, passed on from year to year, with sometimes disastrous results.  Leaves wilt and yellow almost overnight.  Hope of the big juicy “one” flies out the window. Many times, the plant has to be pulled and racked up to home agricultural experience.
Certain things can be done to prevent, and or stave off the worst effects of this disease if you catch it early. But, sometimes you just have to pull the “bad apple” from the rest of the pile.  I hoped to avoid that.

Verticillium Wilt on Tomato Plant
For one, planting with plants that say VF or VFN on the label is a good start.  The VF stands for resistance to Verticillium Fusarium Wilt, and the VFN stands for Verticillium, Fusarium and Nematode (type of tomato worm) resistance. Both are tomato diseases.  Many, or most of the hybrid tomato plants seen on the market today have disease resistance built into them.  The heirloom tomatoes don’t.  But, that doesn’t mean you’ll get the disease if you like to dabble in the old fashioned varieties. While heirlooms are beautiful and their flavor is out of this world, they do run the risk of catching what’s roaming around in your garden.  Like anything, as gardeners, we take risks every day, experimenting and planting things that would make the risk worthwhile. 

If you’ve planted your tomato plants with good spacing, a dry mulch on top, and don’t water or sprinkle  overhead, you should have good luck.  Planting with mulch below your plants helps protect this soil-borne disease from splashing its spores on your plant and the mulch dries quickly.  
So, what do I do now, mid-season?  Of course I didn’t take my own advice and panicked.  Then, I took to the internet looking for help from every forum and agricultural extension from Rutgers to Ohio State.  This is what I did:

Watering hay-mulched tomatoes from ground level with a soaker hose.
I put black garden fabric under the tomatoes so the bare soil with the nasty organism would be covered. Not only does this protect the plants from “splash up” of the fungus onto the leaves, but helps to solarize the soil; ie., heating it up over time and killing harmful fungus. Then I noticed that in the part of the garden that I had laid a dry salt hay mulch down had NO disease at all. I covered the remaining area with hay and hoped for the best.  The dry hay on top of the black sheeting will hopefully keep the soil from splashing the disease around.   Cutting off the diseased leaves, and any leaves touching the ground goes a long way to keeping this disease from taking over your garden.   A weekly spray of Serenade Fungicide was in order as well.  Serenade is an organic solution, that if sprayed weekly, cuts down on fungus in the garden.  Not a total cure, nor a miracle worker -- but a start. If the disease is caught in time and controlled, your tomatoes won’t suffer.  Consider this an experiment. It will make you a warrior in your garden. Being that warrior and realist at heart, I chucked the two diseased plants that just wouldn’t stop wilting, and hoped to prevent it from spreading to the others.

I also quit spraying my garden overhead with the hose. Nothing wakes up disease in the tomato garden better like a dripping wet mass of leaves and stalks. 
As they say, an ounce of prevention is worth a pound of cure -- and I’ve learned my lesson. In the past, I had years and years of disease-free tomato gardens.  With more varieties of plants coming our way, the slithering buggers will somehow reach our gardens sooner or later.  Being philosophical helps.  And Sickles Market ALWAYS has Mr. Sickles Sr.’s tomatoes if I go broke in the garden.

So far, so good.  It’s been 3 days since I’ve seen wilt on any of the plants, and I’m crossing my fingers.  Rack it up to experience.  All things in life get taught in the garden.
Starling feeding on Japanese Beetle Larvae
As for insects, I always say, feed the birds and your garden will thank you. Spray a little, be natural a little.   We just don’t realize how many insects one bird can eat. They devour bugs and prevent harmful insects that attack the garden.  I’ve got Catbirds, Chickadees, Robins, Wrens, Woodpeckers, and Starlings galore in the garden hunting insects all day long for their young. The secret is to get them first with suet and seed. They attract birds in the summer like a magnet.  The chicks follow and you’ll see a splendid show right outside your window while handing over your insect problem to the birds.

You know those squawking black Starlings you see by the dozens in your yard waddling along pecking in the grass? They are not native, and were brought over in the 1850’s to attack the Japanese Beetle population in Central Park.  They still do that extremely well. Although they have become a nuisance to our native Bluebird and other cavity nesting birds, inviting the Starling to your yard with Suet will encourage them to dig in your yard for Beetle grubs all year long. By accepting the inevitable imbalance of nature, you’ll  get free, safe insect protection.  All things have a purpose: even a homely, noisy bird in a brave little tomato garden. 

Patricia Dumas