By Rebecca Roy, Conservation Education Coordinator

 

Think about your earliest, most vivid experience in nature.  Perhaps it was the smell of pine needles in the sun when you were three; maybe it was riding your BMX bike over the railroad tracks into a vacant lot; or maybe you remember accidentally squishing a prickly caterpillar in the palm of your hand.  Vivid, first-hand encounters are what make the most important and most memorable experiences for people.  It gets harder to notice the significance of these events as we grow into adults, but there are ways to encounter our familiar world in new and amazing ways.  Summertime is the perfect season to practice being six years old again.
 
One technique is to take a closer look at the things around you.  Have you ever purchased a new car and then suddenly noticed all the cars around you that are the same make and model as yours?  Previously you did not notice Datsun pickup trucks, but after buying one you are seeing those rust buckets everywhere!  The same technique of noticing things for the first time as they become interesting to you can be used to make new discoveries in nature.  
 
You can try out this up-close observation method to look for salamanders in the forest during your next visit to your favorite state park.  Conditions in the parks have been perfect for moisture-loving amphibians so they have been very active.  You have probably seen or heard frogs in the weeds next to your choice swimming spot, and perhaps you have seen toads hopping around in the forest.  Frogs, toads and salamanders are all amphibians - animals that lead two lives because they start out as tadpoles in the water and then they become adults that can live on land.  

 

I wonder if you have noticed a small bright orange salamander walking along a trail beside you?  Those salamanders are red efts - the juvenile form of a unique amphibian called the eastern newt.  This salamander is special because it leads three lives instead of two.  
 
If you look closely in the right places, you will be able to see at least two of these life stages.  Eastern newts start out as tadpoles in water like other amphibians, then they change into the land-dwelling red eft stage, then they move back into the water for their adulthood.  These hardy amphibians can live in lakes and ponds with fish, and can live up to fifteen years in the wild.
 
This summer has been great for amphibians because they thrive in moist conditions, so it is the perfect time to test your observational skills.  Look for the bright orange red eft along any wooded trail or on the forest floor near your campsite after a rain shower.  Watch for the brown colored adults resting on the bottom of your favorite pond near the shore, or swimming along the surface with their wide tails.  Now that you know what to look for, you will be seeing these unique amphibians everywhere, just like you started seeing Datsun pickup trucks all over the place after you purchased one.  Hold one in your hand and you will remember what it was like to hold a salamander for the very first time.    

 

August 10 is National S'mores Day! 
I vividly remember my first camping trip with my parents, circa 1975.  It involved a station wagon, ancient canvas army tent, Coleman stove and lantern and a great site right near the lake.  We swam for hours, hiked and then cooked outside on the Coleman.  Unfortunately I over did it.  No, not too much sun or exercise and I was too young to drink - it was the S'mores.  Way, way too many, causing just a bit of a tummy ache.
 
I still enjoy S'mores in moderation.   While my kids like the traditional version I prefer to dress them up a bit.  Try these variations (don't read on if you're a purist):

• Andes Candies instead of Hershey's
• Chocolate chip cookies instead of graham crackers (what do you do with leftover graham crackers anyway unless you have a 3 year old or chickens?)
• Almonds and coconut pressed into the marshmallow (a la Almond Joy)
• Peanut butter cups instead of Hershey's - or just a dab of PB on the graham cracker
• Tart dried cherries or banana slices pressed into marshmallow 

So, with a word to the wise: if you choose to partake please do so responsibly!   
 
Healthy Camp Food
 
Out having fun in Vermont state parks?   Me too!  Fishing, hiking, biking, swimming, kayaking, running, ....whew!  Makes a girl hungry.   Here are some quick ideas for healthy eats while camping.
 
Mediterranean Chicken Packets
I like that the ingredients are mostly canned - easy for camping.  You can store the feta, seasoning and olive oil in one small jar in your cooler, making the whole thing very easy to assemble. Serves 4.

• 4 boneless, skinless chicken breast halves
• coarse salt and ground pepper
• 1 can (14.5 oz.) diced tomatoes, drained
• 4 artichoke hearts (from 14 oz. can), quartered
• 12 Kalamata olives, halved and pitted
• 4 tsp. capers
• 1/2 cup crumbled feta (2 oz.)
• 1/2 tsp. Italian seasoning
• 1 tbs. olive oil

Directions:
1. Place four 12-inch squares of parchment paper or heavy-duty foil on a work surface. Place a chicken breast on one half of each square, leaving a 2-inch border; season with salt and pepper.
2.  Dividing evenly, top chicken with tomatoes, artichokes, olives, capers, and feta. Sprinkle with Italian seasoning and oil. Fold parchment over ingredients, and crimp edges to seal.
3. Place packets on grill, turning until chicken is opaque throughout, 20 to 22 minutes.
 
Herbed Fish Packets
Best part about this one is you can use your Catch of the Day! Serves 2

• 2 small zucchini, halved lengthwise and thinly sliced
• 2 shallots, thinly sliced
• 2 tbs. olive oil
• 1/2 tsp. dried dill weed
• 2 lemon slices, halved, plus 4 tsp. fresh lemon juice
• coarse salt and ground pepper
• 2 skinless salmon fillets (6 to 8 oz.) or Your Catch of the Day!

Directions
1.  Fold two large pieces of foil (about 15 by 16 inches) in half to crease; open, and lay them flat.
2.   On one side of crease, mound zucchini; top with shallot, oil, dill, and lemon slices. Season with salt and pepper. Place fish on top; drizzle with lemon juice, and season with salt and pepper.
3.  To close, fold foil over fish; make small overlapping pleats to seal the open sides and create a half-moon-shaped packet. Place on grill until salmon is opaque throughout, 15 to 17 minutes. 
4.  Serve.  You can either place the packet on a plate and cut it open, or make a slit in the paper and use a large metal spatula to transfer the contents to a serving plate.