An integral part of the Monarch film is to show the connection between wildflowers and caterpillars. Emma, Pilar, Atticus, and Meadow were fantastic with the caterpillars and a huge help with the project. We are so blessed to know these bright and curious kids, and their incredible parents!
For Nancy Lutts. Thank you dear lady!
After collecting Monarch eggs last weekend, Nancy graciously allowed me to return to her gorgeous Cabot Farm to film and to photograph. I was there at sunrise, which is relatively early in the day for butterfly sightings however, I did see four Monarchs and two were females depositing eggs all over the field!
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Ninety-nine thank yous to Nancy Lutts of Salem who responded to my plea for Monarch butterfly eggs. She follows both my blog and Good Morning Gloucester and emailed immediately after reading the posts. Nancy has the most amazing farm and fields located along the Danvers River. She and her family have been farming the land for decades. Nancy invited me to come and collect eggs. She had come to one of my lectures, but you hardly get to actually know people at the programs so it was a delight to meet her and super fun to peruse her fields for eggs while chatting and sharing butterfly info.
Interestingly, Nancy’s plow wasn’t working as well as usual, so the mowing of her fields, which usually takes place in early summer, happened later than usual. Good thing! The two-inch tall emerging milkweed shoots were the female’s preference. This goes to a topic that is often brought up in the lectures that I give and one of the most frequently asked questions, “What is the best time of year to plow my fields?” I recommend plowing in early fall, well after the monarchs have emerged from their chrysalides and headed to Mexico. Although, the very, very best practice for the pollinators is to mow half a field annually, alternating from one side of the field to the other every other year. This allows for the pollinators to complete their life cycle within a two year time frame. The single greatest threat to Monarchs, as well as all bees and butterflies, is habitat destruction in the United States, whether it be from Monsanto’s Roundup or from mismanagement and loss of fields and meadows.
With Reunion in the news, I thought readers might be interested to learn that Reunion is home to some of the most highly scented roses in the world, the Bourbon roses. Bourbon roses grow very well in Cape Ann gardens and have the wonderful combined qualities of fabulous fragrance and repeat blooming. I wrote a bit about them in my book Oh Garden of Fresh Possibilities (see chapter 14). Bourbon roses are so named because Reunion was formerly called Isle de Bourbon.
Excerpt from Oh Garden of Fresh Possibilities!
A sepal, a petal, and a thorn
Upon a common summer’s morn—
A ﬂash of Dew—A Bee or two—
A caper in the trees—
And I’m a Rose!
The Bourbon roses (Rosa bourboniana) comprise one of the most extravagantly scented class of roses, along with having a wide range of growth habit in form and height. From the shrubby and compact ‘Souvenir de la Malmaison,’ growing to about two feet, to the thornless climbing ‘Zephirine Drouhin,’ there is a suitable Bourbon rose available to ﬁll nearly every conceivable desired effect in the landscape.
Named for the island of Reunion, formerly called Isle de Bourbon, Rosa bourboniana is a natural crossing of the China rose (repeat blooming) with the Autumn Damask rose. Reunion belongs to the archipelago of Mascareignes in the Indian Ocean and lies east of Madagascar. Originally discovered by the Portuguese, then colonized by the French in the seventeenth-century, Reunion had a diverse population of settlers from around Africa, Asia, and southern Europe. The Bourbon rose was discovered growing wild in Reunion in approximately 1817.
Hybridized Bourbon roses ﬂower in hues of white to china pink to cerise and purple. The ﬂowers are quartered at the center and ﬁlled with overlapping petals. With their sublime fragrance, tolerance for cold temperatures, and freedom of ﬂowering (‘Louise Odier’ remains in bloom from June until the ﬁrst frost), Bourbons are amongst the most distinctive of all roses.
The following is a list of Bourbon roses successfully growing in our garden, along with one failure noted.
‘Louise Odier’ ~ 1851 ~ Bourbon ~ Delicate china pink, camellia-style ﬂowers, enchanting and intensely fragrant. Blooms lavishly throughout the season, from early June to November, with a brief rest after the ﬁrst ﬂush of June ﬂowers. Grows four to ﬁve feet.
‘Zéphirine Drouhin’ ~ 1868 ~ Bourbon ~ Clear hot pink. Thornless. The sensuous Bourbon fragrance is there, only not as intense relative to some others noted here. Repeat blooms. Twelve feet.
‘Madame Isaac Pereire’ ~ 1881 ~ Bourbon ~ Deep raspberry-magenta. Considered to be one of the most fragrant roses. Six to seven feet. Note: We no longer grow Madame Isaac Pereire as its buds usually turned into brown, blobby globs that rarely fully opened due to damp sea air.
‘Souvenir de Victor Landeau’ ~ 1890 ~ Bourbon ~ Deep rose pink, richly fragrant and consistently in bloom through October and into November. Pairs beautifully with Louise Odier. Four to ﬁve feet.
‘Variegata di Bologna’ ~ 1909 ~ Bourbon ~ Creamy pale pink with rose-red striations. Suffused with the heady Bourbon fragrance. The foliage becomes tattered-looking later in the season. Slight repeat bloom, although it initially ﬂowers for an extended period of time, four to six weeks in all. Tall growing, best supported against a pillar.
‘Souvenir de Saint Anne’s’ ~ 1916 ~ Bourbon ~ Ivory ﬂushed with warm pink and cream single to semi-double blossoms. Sensuous Bourbon fragrance. Compact growing, ideal for the garden room. Continually blooming. Two feet. Note: ‘Souvenir de St. Anne’ is a sport of ‘Souvenir de la Malmaison’ (1843), with the similar lovely colorway. The unopened buds and blooms of ‘Malmaison’ have the tendency to be ruined in damp air, whereas ‘St. Anne’s’ do not.
Tips for improved rose culture:
In Heather Atwood’s inimitably beautiful style of writing, she presents a treasure trove of coastal Massachusetts history told through the culinary lens of cuisine and customs. I am looking forward to delving into In Cod We Trust: From Sea to Shore, the Celebrated Cuisine of Coastal Massachusetts!
From the Back Cover
A Culinary Journey Along the Massachusetts Coastline
The Massachusetts seacoast is as varied as the coast of France. Built on whaling oil and hauls of cod, fishing villages from New Bedford to Rockport emerged as distinctively different cultures––different accents, different customs, different recipes––like strewn pearls along the tidal marshes and granite promontories that make up the Massachusetts shore.
When people think of dock-side dining in Massachusetts they imagine buttery toasted lobster rolls, steaming bowls of creamy fish chowder, and alabaster-white slabs of baked cod piled with bread crumbs, but its rich and varied cuisine reflects all who have come to call these seaports home.
Cultures––including, Sicilian, Portuguese, Finnish, and Irish––were so tightly bound that generations have stayed and continue to leave their culinary mark on coastline. Their culinary influence shows in the sweet smells coming from the bakeries and restaurants. It’s a cuisine almost frozen in time, but ever reflecting the Atlantic Ocean.
In Cod We Trust features over 175 recipes that celebrate the area’s unique place in the culinary world, and is a photographic journey for both people who love the area and those who hope to visit one day.
About the Author ~
Heather Atwood writes the Food for Thought column in The Gloucester Daily Times. She lives in Rockport, once a part of Gloucester, now a small fishing village at the far northern tip of Cape Ann. She loves learning about local food traditions from Cape Ann families who have lived here for generations. Heather also has a food blog at HeatherAtwood.com, and produces cooking videos for the production company, MPN.
She writes: Unlike most of the world which thrives on tradition, I don’t really like making the same thing twice. I return to a few recipes – pizzocheri, Tourteau Fromage, Asian noodle soups, butternut squash and sage lasagna, Nico and Amelia’s smoked fish – but I get restless.
I always ask people what they’re eating, because it tells me a lot about them, and it might give me an idea of something new to make for dinner, or it might remind me of some old standard I’d forgotten. Even better, what they choose to tell me might lead to a story. I like stories about food almost as much I like lunch, my favorite meal of all. Lunch might mean meeting a friend, eating with a daughter, or eating alone, but it’s still part of the day’s beginning and not yet its end.
I live in a house with a name – Howlets – a century-old stone house once owned by a family of painters. We have a cat named Clara who sleeps a lot, Martha, a brave Corgi, a large yard with old crabapple trees, two quarries, and a view of Ipswich Bay. I give dinner parties. Sometimes we make cooking videos here. I also write a syndicated weekly food column, Food for Thought, for the Gloucester Times. I’m not a trained cook, but I love bringing people together with wine and a meal.
Please join me Tuesday evening at 7pm at the Chelmsford Public Library for my lecture The Pollinator Garden. The event is free and open to the public. I hope to see you there!