Years ago, a homeowner visited a garden store and bought plugs of a plant commercially called ground ivy, but most folks today call it Creeping Charlie.
A great ground cover that can get away from you.
In many ways this exotic plant was an ideal ground cover. It’s tough, easy to transport and plant, adaptable to a wide range of conditions, needs no special care, and it spreads like crazy. It only grows a few inches tall so was touted as a plant that, once established, needs no maintenance. And, it attracts valuable pollinators early in the season before other flowering blooms appear.
Creeping Charlie’s benefits are also its curse. It does everything too well. Creeping Charlie doesn’t creep. Rather, it races to cover a yard with astonishing speed, often crowding out more desirable plants.
There are two ways to view Creeping Charlie.
At the Iditarod Start
Food in Alaska is just plain fun! The Last Frontier state has one of the most ethnically diverse area codes in the country. English, Irish, Scottish, German, French, Norwegian, Swedish, Dutch, Polish, Filipino, Hawaiian, Samoan, Tongan, African Americans, Laotians, Japanese, Vietnamese, Indian, Chinese, Native American, Italian, Mexican and Russian are among the many groups of settlers. Alaska Natives with their several family identifications make up even more diversity.
And, as the spring 2018 issue of “Bake From Scratch” magazine points out, each cultural group brought its own type of food which has since fused into uniquely Alaskan fare. I sampled lots the few days I was in Alaska this winter. Some from different cultures and some from the subsistence foraging that is part of being Alaskan.
Art on a wall
My daughter and son-in-law hosted me for a fun Fur Rondy-Iditarod time in March. At a charming downtown restaurant, we enjoyed the wall art being prepped for “First Friday” when art galleries and restaurants feature new art, stay open for music and sometimes introduce new dishes. Tomato bisque and roll and grilled cheese sandwiches hit the spot on a cold and grey late winter day.
After walking off the lunch we hit Wild Scoops for their truly Alaskan sourced ice cream of “wildly” exciting flavors. From the micro-creameries to the harvested berries they boast ingredients from Alaska in generous Wild Scoops portions. We then wandered through the Alaska Museum to walk off those calories.
On the morning of the Iditarod, the first order of business for Brian and me was the stop at the Fire Island Rustic Bake Shop. This truly family affair of making traditional and specialty breads, muffins and scones using organic ingredients was a delight to see and smell. Lines out the door gave a clue to the popularity and was worth the wait to select a roll and coffee for the walk up to the Ceremonial Start. We saved a muffin for Nancy who was working at Campbell Creek Science Center where the Ceremonial Start ends at the Campbell Airstrip.
While not particularly “ethnic” the hotdogs for sale by vendors at the downtown Ceremonial Start of the Iditarod had long lines waiting with numerous sauces and spreads to tempt the taste buds.
Artisan Breads ready to buy.
New and different foods!
A trip to New Sagaya market was an eye-opener. So many choices from so many countries and cultures within each country. We snacked on interesting appetizers while we sipped great coffee. Poke – Hawaiian for slice or section – can be both a fish salad and an appetizer. We ate aku a raw oily tuna. Well, it was OK to try – once. Mochi is a round rice ball. Kind of soft and squishy. It had a subtle sweetness. Mike Barnes, Chief Operating Officer, accurately boasts, “NEW SAGAYA DOES WHAT NOBODY ELSE WANTS TO DO…WE GO THE EXTRA MILE.” Indeed, they seem to! Friendly, knowledgeable and the store is well-stocked with about any diverse food customers could want.
Waiting for the movie to start.
The Bear Tooth Theatre Pub is a “have to visit” place to eat and sample craft beers while watching first run, indie and foreign films. Broken Tooth Beer served there is just one of the best! And the pizzas are loaded with great locally sourced toppings on a crispy yet substantial crust. And, the popcorn…of course! Have to take it in. The background is that a few “fresh-faced college friends” concocted the idea of The Theatre Pub in the late 1990s. They gave up lucrative careers in computers and law when craft beers were coming of age and have been going strong since.
Not only did we eat out, but also, Nancy and Brian prepared wonderful meals at home. Most Alaskans forage and they are onto this one. They’ve had great adventures halibut fishing, picking berries and making jams and chutneys. Brian has plans for fall hunting and fishing expeditions. Meanwhile, they served elk and moose from previous trips, halibut tacos, Dutch Babies with their jams, and salmon from a neighbor. One friendly fact about Alaskans I learned is that if someone offers to help or offers food, say, “Yes. Thank you.” Alaskans mean it when they offer.
Moose and elk with greens and side dish.
Beautifully presented dinner.
We enjoyed wonderful home cooked meals.
Alaskans I met are genuinely friendly and use organic and local products as much as possible. Always, the dishes are infused with a truly Alaskan personality – We are Glad you are Here!
You know Steve Brown is from Texas right away. Vernon, Texas, to be exact. Home of the Red River Valley Museum, that features native sons trombonist and singer, Jack Teagarden and singer-songwriter, Roy Orbison. Brown’s drawl and easy manner draw you in. But, there is something else in his voice – maybe a hint of an Eastern clip? Perhaps a touch of wry Midwestern humor? And, what about the creative way he describes raises chickens in the north?
Technology and Tinkering
All of these are part of Dr. Stephen Brown who has lived, studied and worked in Upstate New York, Kansas, and now Alaska. “I grew up raising chickens since age eight,” he stated. “I love the soap opera of the coop,” he added. An engineer and self-professed “tinkerer” Brown is smart, innovative and ambitious. Above all, he is good with people. Pretty important qualities since he is District Agriculture and Natural Resources Cooperative Extension Service Agent for the Mat-Su/Copper River District of Alaska. He integrates his specialties of Global Positioning System (GPS) and Geographic Information Systems (GIS) with agriculture and the environment.
He applies his advanced degrees in Environmental Sciences from the University of Texas at San Antonio and the State University of New York, and his numerous publications and presentations practically for those living in the far north.
As Alaskans learn to raise poultry, till the soil, and ward off predators Brown is right with them. “I get to remote homesteads by boat, airplane and snow machine,” he said. “I may be the only extension agent in the country with reimbursement mileage for a snow machine,” he quipped.
We love the cozy heat of wood burning in the woodstove.
Much of our heat at Winding Pathways comes from our two woodstoves. We love the cozy warmth given by our stoves but there’s more to it than just heat.
The wood we burn comes from trees that snatched carbon dioxide from the atmosphere in the past 100 years. Photosynthesis transformed carbon and water into wood, so we’re not contributing to global warming as much as if we burned coal, oil, or natural gas. And we get our wood free, thus helping the family budget.
Wood heat isn’t completely without cost. Each year we hire a company to clean and inspect our chimney and stove. So, we lay out some cash but far less than for conventional fuel. Wood heat also requires sweat equity to cut, stack and move firewood. At this point, it’s worth it. An added benefit is the security we feel when gazing at our six cords of stored wood. When storms shut down utilities we’ll stay warm.
Summer is an ideal time to prepare for autumn’s crisp nights.
This is a tale of free trees. Our friend, Marilynn Keller, learned how to plant the best tree species in her yard at no cost and with little work.
She simply didn’t mow a tiny area of lawn where she wanted a tree to grow. As if by magic, a White Oak, Sugar Maple, and Shagbark Hickory sprouted there this spring. Although the spot is too small for three trees Marilynn can simply decide which one she wants and mow the others off.
Likely a squirrel buried a nut that has sprouted.
Last fall an industrious squirrel gathered acorns and hickory nuts and buried them in her yard. The squirrel might have forgotten his hidden cache or perhaps died. Either way the unrecovered nuts sprouted.
Although squirrels often eat maple seeds, it’s most likely that Marilynn’s baby maple sprouted because a gust of wind pulled the ripe seed off a nearby tree and it helicoptered to her yard.
While Maples are usually easy to transplant, and are widely sold by nurseries, not so Hickories. Although any of the many Hickory species make outstanding shade trees, as soon as a nut sprouts it sends an enormous taproot deep into the ground. Moving a hickory is difficult and often unsuccessful. Commercial nurseries avoid them.
The same goes for white oaks, one of our favorite trees. It’s difficult to buy one to plant in the yard. Because they are slow growing and challenging to transplant, few nurseries bother with them. Fortunately, they readily sprout on their own.
In autumn Maples glow with color.
Anyone living where there are mature Hickory, Oak, or Maple trees nearby can use Marilynn’s tree planting method. Simply don’t mow a patch of lawn where a tree is desired. Odds are one will appear on its own next spring. If more sprout than the spot can support just mow the others off and put wire screening around the new tree to protect it from hungry cottontails and deer.
If a tree sprouts in the wrong place it can be easily transplanted with just one shovel of dirt. Move it before the tiny tree has grown a long taproot.
Chicks are amazing! How quickly they learn and adapt. Their personalities amuse us at Winding Pathways and their problem solving is the best! Enjoy the videos of the Hoover’s Hatchery chicks at about ten weeks.