Author: Roberta (Page 217 of 562)

Bug of the Week: Western Short-horn Walkingstick

Our mystery insect last week was most likely a Western short-horn walkingstick, Parabacillus hesperus.

short-horn walkingstick

What might have thrown you off was the short antennae that stick straight out in front of the head. They could almost be mouthparts because they are so short compared to the antennae of most walkingsticks. (Well, that and the poor quality of the photograph :-))

walkingstick-2

Most walkingsticks have long, thin antennae like this one. As you can see, they are also held pressed together and sticking straight out front when the insect is at rest.

Walkingsticks are common in Arizona. We have species that feed on acacia, mesquite trees and creosote bushes. They can be hard to spot when on their host plant, so you rarely see a walkingstick unless it has chosen to bask on a stucco wall like the one in the photograph.

Have you heard about the special relationship between ants and walkingsticks?

Walkingsticks are not the best parents. The females simply drop their eggs to the ground, where they would be susceptible to predators if it weren’t for the ants. You would expect ants to eat the eggs wouldn’t you? Turns out that instead there are structures on the walkingstick eggs that fool the ants into perceiving they are seeds. The ants pick up the eggs and take them to their nest, where the eggs remain unmolested until they hatch.

David Attenborough has an explanation in this video (Note: video has a pop-up ad):

 

 

The bottom line is that if we didn’t have ants, we probably would have a lot fewer walkingsticks.

Have you seen a walkingstick? Where was it?

Mystery Seed of the Week 189

Wow, we are fast approaching the 200th Seed of the Week. I’ll have to come up with something special to celebrate.

Today we have another plant from the garden.

mystery-seeds-189-group

These round seeds don’t have much to distinguish them.

mystery-seeds-189-close

You will have to be “wise” to know what they are.

Do you recognize what plant these seeds are from? If you choose to, please leave a comment with your ideas.

New mystery seeds and Seed of the Week answers are posted on Tuesdays.

Seed of the Week: Garden Leek

Our mystery seeds last week were from plants in the genus Allium, garden leeks. There seems to be some conflicting information about the species name for leeks, but I’m going to go with the USDA, which uses Allium porrum. Others say Allium ampeloprasum, (sometimes under variety porrum), but the USDA says that is the broadleaf wild leek.

In any case we’re talking about the onion relative that has a mild flavor and is used in soups and stews.

leek-plant

In contrast to onions, which have hollow leaves that are round in cross section, leeks have thick, flat leaves that overlap, giving them a braided appearance.

Leeks may be sown into the garden as seeds or as started plants. They are pretty easy to grow.

leek-flower

In the second year that plants produce a ball-shaped cluster of flowers. The leek flowers tend to have a pinkish tinge.

leek-white-section

The white part of the leek is used in cooking. It is a group of leaf sheaths, rather that a bulb or stalk.

For a little something different, I thought I’d share recipe.

leek-soup

Wouldn’t a warm cup of leek and potato soup be nice on a cold day?

Simple Leek and Potato Soup Recipe

You will need:

  • 3 Tbsp. butter or oil (I use Earth Balance spread)
  • 3 medium potatoes, peeled and cubed
  • 3 leeks
  • 4 cups (1 quart) water, stock or broth
  • salt to taste if you use water, optional with broth

1. Prepare the leeks:  Because the white part of the leek grows in layers more loosely connected than the tightly-packed bulb of an onion, it has a tendency to get sand and grit inside. Most recipes neglect to tell you this, but you need to get the sand and grit out of the leeks before you cook them. First, cut off the roots and green parts of leaves, leaving the white straight part. Slice the leek lengthwise and then chop them into semi-circles. Place them in a colander and wash carefully with running water. Loosen the layers with your fingers so the water can get between into the trapped sand or soil (TheKitchn has more about leek preparation). It isn’t difficult, but is more work than simply chopping onions.

2. Melt the butter in your favorite soup pot over a medium heat. Add the peeled, cubed potatoes and the clean, chopped leeks. Cook, occasionally stirring gently, for about five minutes until the vegetables have started to soften and are nicely coated with the butter or oil.

3. Add liquid of your choice (water, stock or broth) and salt (optional). Bring to a boil over medium high heat and then reduce to a simmer. Simmer 30 minutes, so the potatoes are now soft.

4. Remove from heat. Use an immersion blender to puree the soup. A standard blender will also work, but the immersion blender allows you to leave some larger bits if you prefer.

5. Serve hot in cups or bowls.

In the photograph above I added some pepper for visual interest, but this mild tasting soup is probably best just by itself.

Do you have a favorite recipe that uses leeks?
If you chose, please leave a comment with your experiences with garden leeks.

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