A friend and I drove over to the Clymer Meadow this morning. Here's a
link to their Web site:
http://www.nature.org/wherewework/no...s/art6387.html

It's a little more than a thousand acres of preserved and restored
tallgrass prairie outside the tiny town of Celeste, TX. Larry, who
works there, toured us around the place, naming assorted plants as we
tramped through rolling fields and down to the wetland. He showed us
odd geologic formations called gilgais, which are small depressions in
the terrain caused by the regular cycles of dry cracking and wet
swelling the blackland soil does around here. Gilgais are small
depressions -- 6-10 feet across surrounded by micro ridges that rise
24 inches or more above the bottom of the depression. Larry said the
topsoil on the micro ridges is about 6 inches thick, but in the gilgai
the soil can be 4 or 5 feet deep, which is contrary to what I'd have
thought.

I'm certain I picked up a few chiggers, and the heat got to me before
my friend was ready to leave. But it was really quite interesting.
Also, I got to hear Larry say "I love my job." He meant it.

On the way back I spotted a guy selling melons off his truck. Around
here they have what the locals call an Israel melon. Maybe it's an
Israeli import. I don't know. But I bought one because I've had them
before. It has lightly veined, yellow-orange skin and pale, almost
white flesh with a very floral sweetness and a pleasant juicy crunch.

Right now I'm eating my second bowl of chopped Israel melon with Greek
yogurt and a little bit of crystallized ginger.

Lunch so far. Other things will likely develop.
--

modom

On Tue, 25 Aug 2009 13:41:49 -0500, "modom (palindrome guy)"
> wrote:

>A friend and I drove over to the Clymer Meadow this morning. Here's a
>link to their Web site:
>http://www.nature.org/wherewework/no...s/art6387.html
>
>It's a little more than a thousand acres of preserved and restored
>tallgrass prairie outside the tiny town of Celeste, TX. Larry, who
>works there, toured us around the place, naming assorted plants as we
>tramped through rolling fields and down to the wetland. He showed us
>odd geologic formations called gilgais, which are small depressions in
>the terrain caused by the regular cycles of dry cracking and wet
>swelling the blackland soil does around here. Gilgais are small
>depressions -- 6-10 feet across surrounded by micro ridges that rise
>24 inches or more above the bottom of the depression. Larry said the
>topsoil on the micro ridges is about 6 inches thick, but in the gilgai
>the soil can be 4 or 5 feet deep, which is contrary to what I'd have
>thought.
>
>I'm certain I picked up a few chiggers, and the heat got to me before
>my friend was ready to leave. But it was really quite interesting.
>Also, I got to hear Larry say "I love my job." He meant it.

What a wonderful place to visit.

I just got back from LA and spent a lovely afternoon at a preserve
along the cliffs of the Pacific in Rancho Palos Verdes. Its park is
next door to a museum, interpretive center and comfortable place to do
land-based whale watching.

The park grounds are beautiful and a section has been replanted and
tended so that it contains only native species. There are trails where
one can climb down to the rocky shore below and fish or just enjoy
more view.
http://www.palosverdes.com/rpv/recre...pretiveCenter/

OH, and this is a treat, too.

http://www.palosverdes.com/pvlight/


>
>On the way back I spotted a guy selling melons off his truck. Around
>here they have what the locals call an Israel melon. Maybe it's an
>Israeli import. I don't know. But I bought one because I've had them
>before. It has lightly veined, yellow-orange skin and pale, almost
>white flesh with a very floral sweetness and a pleasant juicy crunch.

We can get them, too. They remind me of the best of cantaloupe and
honeydew
>
>Right now I'm eating my second bowl of chopped Israel melon with Greek
>yogurt and a little bit of crystallized ginger.
>
>Lunch so far. Other things will likely develop.

I had a fruit salad of Cara-Cara orange, peach, blueberries,
strawberries and cottage cheese. My standard summer lunch, although
the fruits vary from day to day.

Boron