The Blueberry Thief

Berries safely netted...or are they?

Through the years we have planted 13 high bush blueberries and 24 low bush blueberries in and around New Farm. There are also dozens of wild blueberries in patches at the edges of yard and woods. Some years, particularity the wet years, we get many quarts and make jam and pies. Last year we got gallons. This year we will get perhaps a few pints. The reasons vary with timely rainfall a key element. The other big reason is that we are not the only ones interested in the blueberries.

We compete for the berries with creatures such as White-tailed Deer, Chipmunks and American Robins. The main culprit is one particular bird that is truly a professional thief.

The Grey Catbird is a bird that has nested around our house for years. Its color is mousey gray with a black cap and a roufous patch under its bobbing tail. It is a mimic like its cousin the mockingbird and will imitate other birds around the yard; however it also calls with its unique “meow” from which it gets its name. It eats the berries small and large, green and ripe.

Public Enemy #1 (for blueberries anyway)

We net our most productive high bush plants and race the birds for the others. Some years they clean us out and others the abundance is even more than they can handle and we get lots. Catbirds will first hit the earlier currant bushes. The catbird is adept at finding its way under the netting or picking through it. When I hear that scratchy meow coming from the bushes I know the thief is at work. Sometimes we find the bird under the net feasting!

Catbird ready to pounce

Next year we hope plant a cherry tree and construct a grape arbor. We also plan to move our currants so we can net them as well. Our strategy is to produce more fruit and berries so there is more than the thief can handle and insure that there is always plenty for us.

The Theif doesn't get it all

A single wild berry at the edge of the woods

The Beet Goes On

It has been a great year for beets and the harvest is on! Beets in raised beds, beets in rows and beet greens.

We love roasted beets with a pinch of salt and some fig balsamic vinegar. The natural sweetness of the beets is perfect with the salty tartness with a little assist on the sweetness from the fig . Awesome!

The beet greens have also been fabulous. We like to steam them solo or with some Swiss Chard and New Zealand Spinach (luckily the spinach has stayed sweet and not bolted even through the recent hot spell). We add a little butter and oil, a bit of salt and/or herb and voilà. Sometimes we heat it up with some hot red pepper flakes and the balsamic is always excellent on steamed garden greens.

These beets are like dessert…everything is everything and red is cool.