THIS WEEK’S DATA OBSERVER
3rd week of June in California
next moon: Full Buck Supermoon July 3rd
PACIFIC FLYWAY MIGRATION
Every year, millions of birds—more than 350 species—traverse the Pacific Flyway, one of four major migratory bird routes in the Americas.
The Pacific Flyway extends from Patagonia to Alaska, and birds such as herons, egrets, bald eagles, warblers, swallows, tanagers and flycatchers—just to name a few—can be found at various California parks, including the Carrizo Plain, along their way.
SANDHILL CRANES
The magnificent sandhill crane is one of the iconic species that returns to California by the thousands each year, sometimes traveling 350 miles a day.
One of the oldest living species of birds in the world—fossils of this bird date back 10 million years—the sandhill crane, with its characteristic red-crowned head, stands four feet tall and has a wing span of more than six feet. Sandhill cranes are on the endangered species list, predominantly due to habitat loss.
A favorite of birdwatchers, they breed in Alaska and spend the winter and early spring in locations throughout the state of California, including the Cosumnes River Preserve, Staten Island and the Carrizo Plain, which are some of the best places to view these majestic creatures.
More at The Nature Conservancy.
Garden jobs this week
Plant Those Last Crops Now
There’s still time to plant those crops you haven’t had the chance to get into the ground yet. Often, plants that are planted in June catch up to those planted earlier because they get a burst of extra heat early in their growth cycle. Plant starts of cucumbers, peppers, tomatoes, and squash. Plant seeds of beets, carrots, corn, lima or snap peas, pumpkins, sweet potatoes, and swiss chard.
You can also plant heat-resistant lettuces or mesclun in those gaps between smaller crops. Be sure to water consistently. Here are a few great sources for seeds or starts: Johnny's Selected Seed, Burpee, Renee's Garden, or Botanical Interests.
It’s almost elderflower season! When I excitedly announced this among friends recently, they all gave me a grin-and-eye-roll combination that, if I’m being honest, I receive on a regular basis from this bunch. It’s all done in good fun—it’s no secret that I choose to live my life much slower than the modern-world pace, as closely aligned with the turning of the seasons as possible. My favorite people may tease me about my Luddite ways and seasonal delight over things like elderflowers, but they aren’t fooling anybody. They’re always the first ones to belly up for our refreshing cordials and festive cocktails and, because I let most of my homegrown elderflowers turn into berries, they are also the ones who slyly check in throughout the year to see if I’ve got any cordial made with the dried elderflowers that sustain us when the fresh flowers are long gone. Here’s to elderflower cordial and sharing with friends!
Fresh elderflower cordial is lighter in flavor than its dried elderflower sibling, with a sort of sun-kissed undertone that is remarkably refreshing when mixed with carbonated water on a hot afternoon. It’s also wonderful to keep in the refrigerator as a mixer for cocktails and mocktails. But if you don’t have access to fresh elderflowers and you discover the joys of having cordial on hand throughout the year, dried elderflowers make a fantastic cordial of deeper flavor.
Simple Syrup for Elderflower Cordial
Makes 2 and 2/3 cups.
Ingredients
1 and 1/3 cups organic sugar or mild, local, organic honey
1 and 1/3 cups water
Directions
Combine the sugar or honey and water in a small saucepan over medium-low heat.
Stir until the sweetener is dissolved. *Don’t let honey get too hot—it should just be warm enough to dissolve.
Remove from heat and set aside to cool. Combine with cordial ingredients when just warm, or store in refrigerator for later use.
Syrup will keep in an airtight container in the refrigerator for up to one month. Reheat until just warm if using refrigerated syrup in the cordial recipe.
Recipes for Elderflower Mocktails are at Mountain Rose Herbal
