Goodbye 2015

So ends another year. I began this blog three years ago to document how many wildflowers I could find, identify and photograph in West Virginia in one year. In 2013, I found and photographed 308 different wildflowers. In 2014, I added another 25. This year I added eight, they are coming slower now, but I know there are many more out there. I've recently been exploring a couple of farms that I oversee for our school system. Both have many acres of fields and woods that should have many interesting wildflowers. Two days ago, I found this Common Yarrow blooming in the uncommon warm weather that we have had so far.  I've already seen dire predictions of terrible consequences of the weather. Some are saying we should not gather any ramps this year, others that say there will be no fruit trees blooming this year and etc. I think everything will be just fine; sure maybe the apples will be fewer but maybe the Pad Leaf Orchids that haven't bloomed in my woods for three years will be back. 

My best new find of the year was Loesel's Twayblade in June, which makes 22 orchids 

photographed, in West Virginia, for this blog. I know of others that I just haven't gotten to yet. 

Fernleaf Phacelia in April and some water wildflowers this fall were other highlights. 


                                     Fernleaf Phacelia

Giant Bur-Reed

Water Smartweed


So, as 2015 closes, there is much to look forward to .
I pray that you all have a blessed 2016
Charles 

                                 

Gourmet Food From the Field

Today, I checked my Morel honey hole. By this time of the year, I am usually worrying about the Morel season about to end, but I found the first ones today. This is about three weeks later than a typical year. Some years there are dozens and some there are hundreds. There were only six today and I hope more soon. I brought them home and gathered a few ramps as well. I diced them and cooked them in scrambled eggs and had more morels on the side. Ramps are often described as wild leeks and grow wild in th e Appalachians. They are delicious raw, cooked or mixed in eggs, potatoes, soups or many other combinations. Their downfall is the wicked bad breath that is left behind; eat too many and you will exude their essence through the pores in your skin. But a few cooked ones will only cause consternation for those you come into close contact for a couple of days.

First Morel of the Year

Ramps- They will produce an interesting bloom later in the year