"Years ago," wheezed the oldster, arthritic knuckles whitening on the handle of the deluxe walker. "Years ago, artists had to use rubylith to separate each color for a color print."

Honking into a worn handkerchief, the dusty wheezer raised watery eyes and continued. "Hours I spent over a drafting table, X-Acto blade in hand, separating colors. The eye-hand coordination alone --!"

After a long pause, the lecture continued. "It took years to learn the tricks of the trade. Nowadays, all it takes is a ninety-nine cent app. Putting artists out of business. I don't know how they make a living any more."

Yeah, artists mostly don't make a living.

In honor of all of us antiquities who remember cutting ruby to separate colors, here's a timelapse video of the Rubylith process...

But those 99-cent apps are really fun:

In this highly digitized age, it's nigh on impossible to grasp the amount of work that went into, for instance, the 1939 movie The Wizard of Oz. This link describes the Technicolor process.

Such an effort to give the viewing public ruby slippers!

During the all-too-brief week we spent on the Would-Be Farm in early July, I decided to postpone the research by getting clear (clear-ish) photos of the latest crop of mystery plants. This is not rocket science, but I am only just skidding into the new century of digital memory. 

When I was a googly-eyed junior in high school, being all moony and swoony over my equally googly-eyed boyfriend, our biology teacher, Mr. V. would shake his head at the sight of us two and mutter under his breath, "Two smarts equal dummy." 

​Oh, Mr. V., even just the one sometimes equals dummy!

Here's a few of the unknowns:

I figured I'd have tons to time to do the research during my months away from the farm. After all,  some of these plants are bound to be edible. So far, not so much research, but the winter is still young...

We spend a good portion of our time, we humans, trying to identify and categorize all manner of creatures, including one another. (Is that a boy or a girl? What kind of accent/haircut/outfit is that? One of ours or one of theirs?)

And, even when we can't identify, we sort things as either "good" or  "not-good."  

Any little kid can tell you that dolphins are nice and good, while sharks are mean and scary. 

Anyhoo. ​

​Judging is arguably how we survived for hundreds of thousands of years of evolution: correctly id-ing food vs. non-food, sorting bad guys from among the good folk of the world, drawing clever parallels between similar things.

"What's past is prologue"* even with as spendthrifty a pen (keyboard) as this one.  

*This quote from of course, The Tempest. Act 2, with Antonio and Sebastian piffling away on shore.

And with the prologue passed, the point of my piffle:
While strolling through my tiny kingdom, I find myself not just trying to name the plants, but also sorting them by my lights as bad or good.  ​I spent a studious half-hour or so on figuring out what these four plants were. Each with a maybe yellow flower, each growing rampant on the Would-Be Farm. Each a familiar mystery.

Right to left: the nettle is easy, but as it turns out, it's not common nettle, but Tall Nettle. The second is Garlic Mustard, then Cypress Spurge. And finally, with the dandelion-y leaves, Marsh Yellowcress. 

Tall Nettle (Urtica procerea) is a stinger: tiny hairs on the stem will give you a dose of formic acid and histamine that feels a bit like the bite of a fire-ant.  Dried, it's used to treat scalp problems, while traditional herbalists would suggest applying the stings to arthritic joints –– sometimes the cure is worse, wait, no, it does in fact work.
Nettle also nutritious: steamed or cooked as spinach, nettle is full of Vitamin A and calcium. So while I want to say it's a bad plant, it's got its good points too.

Garlic Mustard (Alliaria petiolata) is a garlic-scented member of the mustard family. Shocker, I know, with a name like that. Pretty solidly a baddie, although it's edible from top to toe. I will be grazing on this plant next spring, knock wood.

Cypress Spurge (Euphorbia cyparissias) is a recent (1860-ish) immigrant to the country. It's an ornamental that spreads rapidly. Its seed-pods detonate and can broadcast seeds up to five feet. Whoa. It's poisonous to horses and cows (but not sheep. Go figure.)  
​While the milky sap is poisonous to humans, it has been used to remove warts. That's something.
Cypress Spurge has some other traditional medicine uses, but I'm going to keep my gloves on and pull it as a weed. 

Marsh Yellowcress (Rorippa palustris) is a mustard and a cress, which is all to the good. It's native, it likes the boggy wetlands that stripe the farm, and it is edible raw (ooh! peppery!) or cooked (add a little olive oil and balsamic vinegar. nom nom nom). 

Is it ironic that I am basically re-discovering the common knowledge of my hunter-gatherer ancestors?

Ah burdocks. I wrote about these plants before; we are still waging war on them at the Would-Be Farm.

In springtime, they are among the first plants to push green leaves out of the ground.  They are unmistakable, lush and green. They grow everywhere, including in a ring around the area where we burn them in the autumn.

This spring, I harvested a few. And by "harvest" I mean "dig up, kill, and eat without prejudice."

Burdock is widely used in Japanese cuisine. I didn't have sake, soy, or much else, so I cooked it as I might have done with a carrot or some lotus root.

I put them into a bucket of water and then first scrubbed the clay dirt from the roots before peeling them like carrots.  I sliced the roots into slivers, and sauted them with apple slices and maple syrup.

It was a little tough, a little subtle, and It didn't make our top ten list of exotic delicious items from the farm (Pureed hickory-nut frozen dessert, anyone? Maple syrup perchance? How about apple-wood smoked fish? Or milkweed greens? Or wild free-range turkey? Ahhhh.), but Mr. Linton allowed that –– all things considered –– we wouldn't starve if we were left with only burdocks to sustain us. 

Happily, there are other crops on hand. We had our first mushroom from last year's plantings.

The single mushroom –– shitake –– was delicious, even to me, and I do not like mushrooms as a rule. 

And <insert sound of heavenly choir> the asparagus yielded a sampler this spring.

Other good news from the Farm: several of the plants that looked dead at the end of last summer's drought have returned from Underworld. The spirit of Spring springs eternal.

A closer look provides the evidence. American elms splash out in red buds, delicious to the porcupine. 
​

I know, blurry. Here's maybe a better image:

And in the beleaguered new apple orchard, after a winter spent as an hors d'oervers station for the local deer, the first tiny signs of vegetable life look like droplets of blood. Or maybe like those wee scarlet spiders that live in old leaves. Spider mites. 

A pinhead speck of cardinal-red on the sticks of apple saplings, but not crawling. Tragically out-of-focus when I snapped their picture on the single afternoon when they first appeared. Overnight, they grew into what you expect in a bud:

Mr. Frost ends his lovely poem with "Nothing gold can stay."

I agree, except as I see it, it's nothing pink that can stay.


*April is not just "the cruellest month/breeding. Lilacs from dead ground" –– it's Poetry month. 

​And as if their great-grandparents didn't say the same damn thing about the egg-head scientist working on penicillin, chemo-therapy, seat-belts, gel insoles. Jupiter!

References
www.smithsonianmag.com/science-nature/the-secret-life-of-bees-99559587/
www.goldengooseaward.org/awardees/honey-bee-algorithm
www.npr.org/sections/krulwich/2011/05/24/136391522/natures-secret-why-honey-bees-are-better-politicians-than-humans
https://www.washingtonpost.com/news/grade-point/wp/2016/09/22/how-honeybee-research-improved-your-internet-experience/?utm_term=.01028bb510d3

A rose is not the only pretty red thing in nature, even if it's one of the first comparisons that come to mind. Blame Robby Burns and the Brothers Grimm. 

And, granted, "My luve is like a red red dragonfly" doesn't have quite the same ring to it. 

(Although I might have awarded style-points to myself had the odonate insect pictured above been a damselfly. It isn't. Here's how I know. Which leads me farther off this unbeaten track to, "My luve is like a red red odonate, which sweetly buzzed in June.") 

But color.

"My love's eyes are nothing like the sun, coral is more red than her lip's red." (Thanks, Billy, for that sonnet, number 130).  She didn't have access to a cosmetics counter, poor creature, or the fiver to spend on such cheering frippery as a fresh tube of lippy in, say, "Poppy."

And cheeks as red as apples?

Please. 


Still, it's red I'm seeing. Literal red –– scarlet and blood-red, crimson and carmine, vermillion and cardinal and ruby –– not metaphorical red, though describing it brings me full circle back to what's the reddest thing in the world. 

Check the color on these babies:

Of course, who's going to swoon over a line like, "Shall I compare thee to a crabapple"?

While trying to identify a berry-bush on the Would-Be Farm this past summer, I turned to Newcomb's Wildflower Guide. I flip through this reference probably half a dozen times each year, trying to get a handle on the plants.

Names are important. Even if the name is only Latin for "hairy-stemmed yellow flower thingamabob," knowing it gives a person power. (Magical thinking about true names aside...)

For instance, pickle weed. It's a leafy little plant with sour, tender leaves that most outdoorsy folks have nibbled from time to time. It grows in the shade, has a little yellow flower. It tastes like dill pickle.

Pickle weed's actual name is Oxalis stricta. From the Greek, it translates to "sour sorrel," again showing that the scientific name is sometimes just a regular name dressed for special occasions.

Anyhow, look up Oxalis stricta and you can discover that (no surprise!) it's full of vitamin C, but it turns out to bind calcium when taken raw in large doses. Also, it might have been the plant St. Patrick used in his gentle conversions, rather than what we call "clover" these days. 

Or not –– pagan Celts held Oxalis sacred; there's probably a shipload of interpretive wiggle-room when it comes to what happened in 5th Century Ireland.  

But when I opened the wildflower book this time, looking that something looked a lot like elderberry, but not exactly like elderberry and wondering what the heck it was, a tattered four-leaf clover slid from between the pages.

A regular Trefolium repens ("three-leafed creeper"), the sort that mutates and grows a fourth leaf from time to time*.

It must have been in there for a decade or more. A flat, papery bit of luck put aside by Mumsie, who didn't necessarily know the Latin names of things, but who gave the lucky gift of curiosity.



*While proofreading, I discovered I'd typed that phrase as "from time to tome." I crack myself up.

Evolution seems to love a star.   There are starfish, of course, little and big.

​And succulent plants that look like trippy stacks of stars. 

And of course dozens of flowers come in this shape.  Radial symmetry rather than bilateral.

What if, for some peculiar but convincing reason (Hello Isaac Asimov! Howdee Octavia Butler! Greetings, Kim Stanley Robinson!), humans came to life along radial lines instead of our bilateral ones?  

​What would be our center? Would our points be be feet or hands? Would we cartwheel along in the tide?

For the past three year's worth of blogs, I have been waiting patiently to try to capture an image of one of these. Just so I can wring just a smidge more mileage out of this joke.  

Oh, I slay myself.  

First "correct" answer in the comments below might just earn a sparkly plastic prize!