Charlotte Teresa Schmidt

My stepson and daughter-in-law, Thomas and Annie Schmidt, welcomed their firstborn to the world today at about noon. Charlotte Teresa Schmidt weighs 7 lbs. and 10 oz., has a little bit of light hair and, I think, her mother's lips.


All are doing well, even after about 30 hours in the hospital.

Welcome, sweet little one. Grandpa and I look forward to visiting you and your proud parents soon.

Oyster Exchange

Jordan Westenhaver and I are Chesapeake Bay Foundation VoiCeS volunteers and have an oyster garden at New Quarter Park. Last night we rounded up the oysters we raised from spat for the last year and returned them to Tommy Leggett and crew at the Chesapeake Bay Foundation’s Virginia Oyster Restoration Center at the Virginia Institute of Marine Science (VIMS). After telling our juvenile oysters to be well and prosper, we picked up a bag with 1000 more spat to raise from this July to next for the Citizen Oyster Gardening Program.

Each summer, CBF's Virginia Oyster Restoration Center provides citizens with the information they need to help restore native oysters to the Chesapeake Bay. Volunteers are provided with spat-on-shell that they raise at their dock or a local facility with water access. The one year olds are taken to one of several sanctuary reefs in the Chesapeake Bay that are being built for the purposes of restoring oyster reef habitat used by a wide range of plants and animals and allowing the oysters to filter pollution from the Bay. When oysters feed by filtering microscopic plants from the water, they improve water quality and clarity. Rebuilding reefs and stocking them with oysters is a high priority for the Chesapeake Bay Foundation. There was an article in today's Daily Press about the oyster restoration effort in the York River, where our oysters will be dumped on a new reef home.

VoiCeS stands for Volunteers As Chesapeake Stewards. The Chesapeake Bay Foundation program was started in 2004 to create a group of volunteers with a deeper understanding of the Bay and the efforts to restore it. The professionally-taught, two-part program, meets each week for eight weeks. Participants learn about the Bay's biology and how they and their community can help its restoration. VoiCeS gives members a greater understanding of their own watersheds and service of 40 hours over nine months on a Bay-related projects is required.

New Quarter Park has been a great partner. Our park has been recognized for its commitment to environmental stewardship. The 545-acre York County park is located on the York River near the Queens Lake neighborhood at 1000 Lakeshead Drive.

Williamsburg Bird Club Recognizes New Quarter Park

As New Quarter Park's interpreter, member of the Williamsburg Bird Club, Historic Rivers Chapter Virginia Master Naturalist, and Chesapeake Bay Foundation Volunteer Steward (VoiCeS), I am particularly proud of the park and our recent award. I've copied the York County press release below.

Williamsburg Bird Club presents certificate of appreciation to NQP

July 27, 2010

Members of the Williamsburg Bird Club presented a certificate of appreciation to New Quarter Park staff on Saturday, July 24, to recognize them for all that they and York County Parks and Recreation have done to preserve and restore wildlife habitat and support the Williamsburg Bird Club’s twice-a-month bird walks.

In addition to the Bird Walks, New Quarter Park has partnered with several local environmental stewardship groups including the Williamsburg Bird Club, Historic Rivers Chapter of Virginia Master Naturalists, John Clayton Chapter of Virginia Native Plant Society, and Colonial Soil and Water Conservation District to restore a portion of the park to attract Northern Bobwhite, whose population have dramatically declined in Virginia.

The Master Naturalists are also developing a Teaching Garden to help visitors better appreciate the diversity of plants there. The park has also partnered with Chesapeake Bay VoiCeS volunteers who raise oysters in Queens Creek for the Chesapeake Bay Foundation’s Oyster Habitat Restoration Program.

For more information, contact Parks and Recreation at 890-3500.

Photo Caption: In front holding the award, Molly Nealer, York County Parks and Recreation Supervisor, and Sara Lewis, New Quarter Park Interpreter, accept the certificate of appreciation from Williamsburg Bird Club President Shirley Devan. Members of the Williamsburg Bird Club gathered behind are Jeanne Millin, Mike Millin, Lois Ullman, and Bill Williams.

Mr. and Mrs. Bob White Caught in the Act of Enjoying a Stroll at New Quarter Park

Williamsburg, July 26, 2010 - The extreme heat didn't stop Mr. and Mrs. Bob White from taking a stroll at New Quarter Park this past Saturday. Staffer Jack Cole snapped a photo of Mrs. White just before Mr. White called the interloper to her attention. The pair took cover from the paparazzi just off the beaten path and were last seen progressing nonchalantly into the wooded ravine on the Cub Creek or east side of the park.


Mr. Cole happened upon Mr. and Mrs. White as they were about to begin picnicking along hiking loop 7. They were seen sampling the food arrayed near Bluebird Box 11, about 50 yards from the Restoration Habitat being developed by a group of local nature nuts, who hope the pair will choose the York County, Virginia, park as their permanent residence.

For more information about Bobwhite and the Restoration Habitat, see http://wildlifepreservation.suite101.com/article.cfm/northern_bobwhite.

Birds, Bees, and Butterflies

This is my butterfly garden's second summer. In April and May all was well, but then came the June drought. Although the native plants don't usually need water, day after dry day of temperatures in the 100s were getting to be too much for them.

The bright red Bee Balm faded. The daisies gave up hope. So did 4 new Wax Myrtle bushes. The Deer grazed the Turtleheads, Coleas, and several more plants. Three other shrubs are looking iffy.

But the birds, bees, and butterflies are enjoying what's left. We got a quarter of an inch of rain night before last and new flowers bloomed.

The Butterfly Weed is lovely and more so as I watch the Zebra and Spicebush Swallowtails fight for a seat at the nectar bar.

A Pearl Crescent sat on a Black-eyed Susan and was practically boated off by a dragonfly. And the bees love the Coneflowers and Catnip. To top everything off, it was a spectacle to watch as a Goldfinch perched in the Coreopsis and helped himself to a big helping of seed.

And the frog in the pond has the coolest seat for watching and waiting for his lunch to fly by. The water is getting to be slimy and green, but it doesn't seem to bother the fish, frogs, birds, and squirrels that play around its edge.

Peach Salsa!

I made it and it is delicious. Yummy peach salsa. Thanks again to the Corner Pocket for the inspiration. I'd love to taste Chef Wade's salsa, but until then I have six half-pint jars put up and the rest in a bowl in the 'fridge. Lewis and I ate some last night and I'm sure the rest will be history after lunch.

To get the peaches, I went to the Williamsburg Farmers Market about 1 p.m. yesterday for their Tuesday market. When I didn't see any peaches or peppers, I headed on down the road to check out Heidi's Homegrown, which is the farmers coop that recently moved to Bacon Street (across from Williamsburg Shopping Center/Food Lion) from their truck stand at the entrance to the Williamsburg Pottery. If you haven't been there yet, make a trip soon for produce from James City County and nearby county farms. I'm a little partial to the JCC farmers after having written an Arcadia Images of America series book about the county and having a heart for the bygone days of farming for a living here. These peaches were from the Jensen's Farm. I talked to the elder Mr. Jensen when I was writing the James City County book. The family was among the Scandinavians who resettled here from the Midwest in the late nineteenth century to found Norge. Get the book! Learn about the pre-Colonial Williamsburg days around here!

So, back to the salsa. I found a recipe online and followed it as best I could. I had to make some substitutions here and there, and I'll tell you about those below.

Peach Salsa

6 c. chopped fresh peaches
1 c. chopped onion
1 c. chopped red bell pepper
2 jalapeno peppers, seeded and finely chopped
1 med. hot banana pepper, seeded and finely chopped
1/2 c. loosely packed chopped cilantro
1/4 c. white wine vinegar
1/4 c. balsamic vinegar
Juice of one fresh lime
1/2 c. firmly packed light brown sugar
1 clove garlic, finely minced
1/2 tsp. ground cayenne pepper
1 1/2 tsp. ground cumin

To peel the peaches, cut an X in the base of each peach and drop them in boiling water for 30 seconds. Quickly remove them to a pan of cold water to "shock" them and let them chill for another 30 seconds. The peel should slide off easily. If really ripe, shorten the water baths. If the peaches are hard, the peel won't come off as easily. (I left some peel on a couple of peaches. No one will ever know -- unless they read this. The fiber is good for you.)

Next chop the peaches into small "salsa-size" cubes. Also chop the onion and peppers into similar sized cubes. Fair warning: wear rubber gloves or hold peppers with a paper towel when cutting and seeding to protect hands from being burned. In a large saucepan or Dutch oven, combine peaches, onion, bell pepper, jalapeno pepper, hot banana pepper, cilantro, white wine and balsamic vinegars, lime juice, sugar, garlic, cayenne pepper, and cumin. Bring mixture to a boil and simmer over low heat for approximately 15 minutes or until salsa reaches your favorite "salsa-consistency." Stir frequently while cooking to prevent sticking or scorching.

(NOTE: Don't feel like you have to be a slave to the proportions. Turns out I only had 5 cups of peaches, so I added an extra cup of peppers (1 orange, 1 extra banana, and 1 extra jalapeno!). Also, I didn't have any white wine vinegar, so used red. I also didn't have a lime, so used lemon juice, but I wouldn't recommend that substitution. Lime juice would have added that special something, I think.)

Remove from heat and ladle hot salsa into clean, hot, canning jars, filling to within 1/4-inch of jar tops (headspace). Wipe rims and threads with a clean damp cloth, place lids on jars and screw on bands. Process in boiling-water for 15 minutes Remove jars and allow them to cool undisturbed and away from drafts. After 24 hours test lids for proper seal. For best flavor, allow salsa to cure for a minimum of 2 weeks. Refrigerate salsa after opening.

The original recipe that I found said that it would yield 4 pints. As I said above, I ended up with about 3 1/2 (6 half-pint jars and about one more cup that I held aside for immediate consumption.

Now, hop in your car and head to Heidi's for some Jensen's peaches. Did you really have anything better to do on such a hot day?

Peach Preserves

I couldn’t resist a big bag of peaches from Drumheller’s Orchard at the Williamsburg Farmer’s Market last Saturday, but since we weren’t eating them fast enough I preserved what was left today. In fact, I just had a piece of pound cake with the last little bit that that wouldn’t fit in a jar. Of course, not being one to let anything go to waste, I am now licking the plate and spoon. Yummy.

Peach preserves are perhaps the easiest to make since peaches create their own pectin and jell well. Here’s how I make them.

First, I get the water boiling in a large saucepan. I cut and “X” in the bottom of each peach and drop them into the boiling water and let them cook for about a half minute. With a slotted spoon, I pick them out of the hot water and shock them in a bowl filled with ice cubes and cold water. After a few minutes the peel slips off easily.

Now here’s where I become a country cook. I eyeball the peaches to decide about how many cups there are and put an equal about of sugar in a sauce pan. Actually, a little less will do if you don’t want them to be too sweet. Next, I cut up the peaches and drop them in the sauce pan. I add the juice of one lemon per 4 cups. So, if you measured and you had 4 cups of peaches and 4 cups of sugar, you’d add the juice of one lemon.

While bring the mixture to a boil I gather up jars and wash them well. Once the mixture comes to a boil, I turn the heat down to medium high and let them boil slowly for 20 minutes. I stir occasionally and mash the larger chunks of peach. I like big pieces of peach, but sometimes I mash them down with a potato masher. While the peaches are cooking, I put the clean jars in another pot of boiling water to prepare them for the preserves.

After 20 minutes, I turn off the heat and use tongs to lift out the first jar. I use a ladle to ladle in the peach mixture to within a half inch of the top. I fish the canning lid out of the boiling water and place it on the jar, then fish out its matching canning ring and screw it on tight. Viola. On to the next jar and the next until I’m down to the bottom, eyeing that last little bit that I can enjoy after I clean up. I usually hear the “pop” of the canning jar lid sealing about the time I sit down for my afternoon snack.

Saturday was spectacular at the Williamsburg Farmers Market and I came away with as much as I could lug back to the car. In addition to the peaches, I bought corn, tomatoes, and a variety of peppers. There were also lots of squash, herbs, lettuce, and such, but I already grow these in my garden. My tomatoes will be ripening soon! We’ve made dinner several nights lately with lots of tasty veggies from my favorite local food resources: my backyard and the Williamsburg Farmers Market.

Ooh! I just read an e-mail from the Corner Pocket about their offering tuna with peach salsa! Okay, that's next!

Bluebird Banding

Eighteen of New Quarter Park’s baby bluebirds got their official jewelry on Monday. Numbered bands were clipped around the ankles of bluebirds between the ages of 8 and 14 days who were born in boxes along a trail at the park monitored by Historic Rivers Chapter Virginia Master Naturalists volunteers.

Under the watchful eyes of a half dozen of us, Allyson Jackson, a graduate of the College of William and Mary’s biology program, attached the numbered North American Bird Banding Program bands as well as colored bands devised by the William and Mary Graduate Program to indicate the specific box where each bird was hatched. Graduate students like Allyson have been using the data collected from bluebirds at New Quarter and other local parks and golf courses as the basis for research that increases knowledge about birds and their habitats to support management and conservation efforts. The Bird Banding Program supports the work of conservation agencies, students, professional and amateur orinthologists, non-government agencies, and businesses. The data is used to develop hunting regulations, monitor bird populations and behavior, study the effects of environmental contaminants, restore endangered species, and address human concerns about wild birds.

If you should find a dead banded bird, report its number and the location where it was found to the Patuxent Wildlife Research Center via their website at www.reportband.gov or by email to bandreports@patuxent.usgs.gov.