The dark-eyed junco, a small New World sparrow, is found through most of the US, Canada, and northern Mexico. There are a bunch of sub-species classified into different groups; we have the Oregon or brown-backed group here in Southern California. They mainly eat seeds, and the occasional insect. This one flitted away through the branches then turned back to look at me. I see you, Mr Junco!
We rarely get spectacular cloud formations here, but I am fond of the fluffy rolls that sit on the ocean’s surface some mornings. According to Wikipedia, roll clouds are a type of arcus cloud, usually associated with thunderstorms. However they can also arise along the shallow cold air currents of sea breeze boundaries, which I assume is what we are seeing here.
It’s that time of year!
‘Twas a grand day to hike Hondo. I spotted a new caterpillar, and learned more about it when I got home. The genista broom moth, Uresiphita reversalis, is light to medium brown with a dark spot on each top wing. The hindwings are yellow or orange with some brownish-gray shading toward the edges. Genista caterpillars feed on acacias, brooms (Genista spp., thus the common name) and lupines, among other species. They ingest and store alkaloids from their host plants, which make the worms bitter or even toxic to mammals, birds and some insect predators. So don’t try eating them!
Monochromatic play with Claire Giordano.
There are about 800 species in the Eucalyptus genus; correct identification can be tricky, as features may vary with genetics, environment and tree age. I’m making an educated guess* that the ones at Peter Strauss Ranch in Agoura Hills are manna/ribbon/white gums, native to south-eastern Australia.
One thing I find intriguing is the huge variation in gumnut (fruit) size from species to species, from 3mm to 60 or more mm wide. There’s no correspondence with the tree’s height; I wonder what factors determine this feature. These ones are definitely at the small end of the spectrum.
*Ref: Taller Eucalypts for Planting in Australia by Dean Nicolle
I arrived at the appointed spot 10 minutes early, so sketched the ficus on the opposite corner. Waiting is never boring when you have a sketchbook in your bag!
Okra originated in East Africa and was introduced to Europe in the 8th century CE, and to the Americas in the 17th century. Abelmoschus esculentus is cultivated throughout the tropical and warm temperate regions of the world. It is among the most heat- and drought-tolerant vegetable species in the world.
The pods of the plant are mucilaginous, resulting in the characteristic “goo” when the seed pods are cooked; the mucilage contains soluble fiber. One possible way to de-slime okra is to cook it with an acidic food, such as tomatoes.
Young okra leaves may be eaten cooked or raw. Okra seeds may be roasted and ground to form a caffeine-free substitute for coffee. Greenish-yellow oil is pressed from okra seeds; it has a pleasant taste and odor, and is high in unsaturated fats such as oleic acid and linoleic acid. A useful plant indeed!
From a class with Jean Mackay.
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