Garden

Welcome Pollinators to Your Garden This Spring

A bee sits atop a pink flower.

A bee rests on a dahlia in the Community Garden at Davis-Douglas Farm.

By Marilynn Atterbury, Key Volunteer

With the first day of spring right around the corner, green thumbs across Southeastern Massachusetts are twiddling with excitement. Gardeners are already dreaming of the flowers and produce that will revitalize their eyes, noses, and tongues after a long, dark winter.

But in early spring, protect the pollinators that sustain your garden and local ecosystem by leaving busyness to the bees. Believe it or not, the best thing you can do for your pollinator garden right now is nothing at all!

Many pollinators, especially bees and butterflies, spend the winter nestled in garden debris. If you rake up those pesky leaves too soon, you will literally be throwing away this year’s pollinators. Wait until the weather warms to a consistent 50 degrees—usually in late March or early April—for your garden clean-up.

Another early-spring tip: bees wake up hungry! So, make sure to plant early-blooming flowers, such as bleeding heart, lungwort, or ajuga. Even a little sugar water will help.

And don’t forget a water source: a shallow dish with flat rocks (for butterfly perching habitat) will do nicely.

Follow these simple tips this spring, and soon your gardens will be alive with pollinators!

A woman (middle) stands between two young men in a community garden.

Marilynn (center) helps two high school students restore the Community Garden during Summer of Service.

Marilynn is a primary gardener at Davis-Douglas Farm, and the founder of our pollinator garden. She is also a Wildlands board member, Adopt-a-Preserve lead volunteer, event decorator, and more! Say hello the next time you visit our Plymouth headquarters.

Thanksgiving Recipes from Wildlands

Thanksgiving is a special time in Southeastern Massachusetts. Evidence of its rich regional traditions is easy to find on both our natural landscape and our dining room tables. Connecting the two is a legacy of local agriculture, producing the cranberries, poultry, and produce that help define our region. The Community Garden at Davis-Douglas Farm is Wildlands’ small homage to the farming culture that built the communities we serve. Read on for delectable recipes inspired by our Community Garden and the culinary hallmarks of Southeastern Massachusetts.

Cranberries for sale at the Fresh From the Vine farm stand in West Yarmouth.

Giving Thanks from the Davis-Douglas Community Garden

By Nora Cannon, artist, cook, master gardener, and Wildlands member


So when I sit for every meal 

And say a grace, I always feel 

That I am eating rain and sun 

And fields where scarlet poppies run. 

— from “The Harvest” by Alice C. Henderson

It is with gratitude and joy that I share several fall recipes with you. Gratitude to Wildlands Trust, which has preserved the land and created the Community Garden space at Davis-Douglas Farm, and joy in sharing vegetables from my garden with family and friends. 

Cooked Cranberry Relish 

Every fall, I drive to a local cranberry farm for fresh, tart cranberries. If that is not feasible, every grocery store sells them. This dish can be made ahead of time and keeps well for several weeks when refrigerated. 

  • 4 cups fresh cranberries 

  • 1⁄2 cup to 1 cup sugar, to your sweetness preference 

  • 1 tablespoon cinnamon 

  • 1 cup water OR orange juice 

  • Place all ingredients in saucepan over medium heat and stir. As cranberries “pop,” it will thicken. Add small amounts of extra water or juice if necessary. You’ll want a thick sauce; it will jell more when cooled. 


Roasted Root Vegetables 

This dish offers a welcome change in flavors and textures to your meal. You will create your own unique blend of vegetables and spices. Following these simple guidelines, it always comes out delicious. Like the cranberry sauce, it can be prepared or at least cut ahead of time and stored in plastic bags or a bowl. Roast with your turkey. 

  • Heat oven to 400 degrees 

  • 8 cups or more of a combination of at least 4 of the following: rutabaga, parsnips, potatoes, sweet potatoes, carrots, and beets 

  • If you do choose beets, they can be seasoned and roasted along with the other vegetables; I separate mine in foil, or they will turn everything red. 

  • Cut everything the same size for even roasting. 

  • In a bowl, mix 1⁄2 cup olive oil and a mixture of your favorite herbs 

  • The total amount of herbs should be at least 1⁄8 cup; more if you like more robust flavor. Combine salt and pepper, plus your choice of rosemary, thyme, oregano, basil, dried parsley, onion, and/or garlic powder. 

  • Pour your oil/spice mix over the cut vegetables in a large bowl or on the baking sheet. Toss, making sure the vegetables are evenly coated. 

  • Roast for at least 50 minutes, depending on how small you cut vegetables. Check every 20 minutes and turn the vegetables for even roasting. Roasting is complete when vegetable centers are soft. 

  • Helpful hint: Vegetables can start cooking at a lower temperature while other items are in the oven. In the last few minutes, turn up the oven temperature to make the vegetables a golden brown. 

 

Nantucket Cranberry Pie 

Nantucket Cranberry Pie. Photo and recipe by Pioneer Woman.

By Rachel Bruce, Director of Special Projects

This recipe was first shared with me by volunteer Liz Vigorito back in 2019; she learned it from The Pioneer Woman, who adapted it from Laurie Colwin. Great recipes like this tend to stick around and evolve over time, and while you’re free to adapt it to your liking, it would be a travesty not to use the almond extract (just trust me). I’ve made this pie for my family every holiday for four years, and I thought it was time I shared the love with our Wildlands community so you, too, can enjoy this incredibly easy and utterly addictive holiday treat. Spoiler alert—you don’t even have to make a pie crust! 

Ingredients: 

Filling: 

2 cups (heaping) cranberries – this year, I’m using organic cranberries from Fresh Meadow Farm in Carver, MA 

3/4 cup pecans, roughly chopped (measure, then chop) 

2/3 cup granulated sugar – I use organic cane sugar when possible 

Unsalted butter for greasing pan 

Batter: 

1 cup all-purpose flour 

1 cup sugar 

1/2 cup unsalted butter, melted 

2 eggs, lightly beaten 

1 tsp. pure almond extract 

1/4 tsp. salt 

Topping: 

1 tbsp. sugar 

Directions: 

  1. Preheat the oven to 350°F. 

  2. Generously butter a cake pan or pie pan. Add the cranberries to the bottom of the pan. Sprinkle on the chopped pecans, then sprinkle on 2/3 cup of the sugar.  

  3. In a mixing bowl, combine the flour, 1 cup sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine.  

  4. Slowly pour the batter over the top of the cranberry pecan filling in large ribbons to evenly cover the surface. Spread gently if necessary.  

  5. Bake for 45 to 50 minutes. 5 minutes before removing from the oven, sprinkle the surface with 1 tablespoon sugar for a little extra crunch.  

  6. Cut into wedges and serve on its own, with ice cream, or with freshly whipped cream! This pie is delicious when it’s fresh and warm, at room temp, and even cold from the refrigerator (did someone say pie for breakfast?) 

Wildlands encourages you to support regional agriculture by buying local food this holiday season. Enjoy discounts at Bay End Farm in Bourne, Nessralla Farm in Halifax, Hornstra Farms in Norwell, and Vineyard Farm in West Bridgewater by becoming a Wildlands member at wildlandstrust.org/become-a-member.

Learn more about our Community Garden at Davis-Douglas Farm at wildlandstrust.org/community-garden.

Recipes From the Community Garden

By Nora Cannon 

Community Garden at Davis-Douglas Farm

This spring, Wildlands Trust welcomed Nora Cannon to our Community Garden at Davis-Douglas Farm. As an artist, cook, and master gardener, Nora believes that, with a little creativity, locally grown food can inspire delicious, nutritious, affordable, and innovative meals. We invited Nora to share some of her favorite homegrown recipes with the Wildlands community. 

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It has been a good growing season in our community gardens. New England overall is having a nice summer, and gardeners are looking forward to the lingering warm days of September to continue to bring in the harvest. Here are several of my favorite recipes at this time of year—one a cooked-then-cooled salad, and the other a quick bread to enjoy now and, if you’re lucky enough to have leftovers, freeze for the middle of winter, when we start looking at seed catalogs and dreaming of the warm days ahead. 

Happy Gardening! 👩‍🌾 

Nora    

Italian Potato Salad with Green Beans and Tomatoes 

Okay, it sounds fancy—but it’s so simple!  

  • 2 pounds small new or red potatoes  

  • Cook until tender; cut in halves or quarters  

  • 1 teaspoon salt 

  • 1 pound string green beans trimmed 

  • Steam; cut in quarters   

  • ½ teaspoon salt 

  • 1 cup cherry tomatoes  

  • Cut in halves 

  • Combine cooked vegetables and tomatoes in a bowl. Toss with ¼ jar of your favorite Italian salad dressing (I like Paul Newman’s Organic). Enjoy!  

Best Zucchini Bread 

This zucchini bread freezes well or keeps in your refrigerator for several weeks. I recommend you bake a day ahead, as it tastes better the next day. This recipe makes a 9” x 5” loaf pan, or several smaller loaf pans and muffins. It sounds like a lot of steps, but the result is well worth it! 

  • Spray or butter loaf pans. For muffins, I use cupcake liners. 

  • Beat 3 eggs, 1 ¼ cup vegetable oil, 1 ½ cup sugar, 1 teaspoon vanilla extract together in a bowl 

  • Sift together 2 cups grated unpeeled raw zucchini, 2 cups flour, 2 teaspoons baking soda, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon cloves (pumpkin spice works well also), and one cup walnuts. Blend wet and dry ingredients together. 

  • Bake at 350 degrees in oven. 1 hour for loaf pan and less for smaller pans and muffins. Check after 25 minutes and test center. 

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The Community Garden at Davis-Douglas Farm in Plymouth provides Wildlands members with an opportunity to grow foods and flowers of their own and meet fellow gardeners in the area. To learn more, visit our Community Garden page.  

What you can’t grow yourself, buy local! Wildlands members receive discounts at multiple local farms: Bay End Farm in Bourne, Nessralla Farm in Halifax, Hornstra Farm in Norwell, and Vineyard Farm in West Bridgewater. To become a member, click here.  

Davis-Douglas Farm’s Demonstration Garden Is Abuzz With Activity!

By Amy Markarian, Senior Copywriter

In 2011, when Wildlands Trust set out to transform the Davis-Douglas Farm into the organization’s headquarters, there was a plan: break the project into several phases to ensure fundraising success. First was the site work, second was the old farmhouse restoration to serve as an office, and finally, phase 3 was the construction of the Community Conservation Barn for both events and the stewardship garage. But several years later, one visible piece was left unfinished. 

In the middle of the field, at the top of the hill, lay the crumbling remains of what was once a working barn. Built in the 1890s, the old barn stood for nearly 100 years before it eventually just caved in. By the time Wildlands acquired the land, it was gone, and its beautiful, old foundation had the potential to become both a hazard and an eyesore. Knowing the value of preserving this historic artifact, Wildlands waited, and brainstormed, and waited some more. Then, in 2020 Karen Grey recruited local landscape designer Love Albrecht Howard to carry-out the new vision for the barn foundation. 

The granite foundation walls would provide the perfect natural footprint for a pollinator-friendly, native perennial garden that could serve as a demonstration and teaching space for visitors to Davis-Douglas Farm. This was IT! The garden would beautify the office grounds, promote pollinator activity that is essential to maintaining native habitats, and it would be relevant to Wildlands’ mission and the needs of the community. The Davis-Douglas Farm transformation didn’t need just any structure to occupy this once-used space. It needed something with purpose and function, that would aid Wildlands in “providing the people of the region with the tools and support to build an enduring relationship with the land and water resources that are vital to our future,” as outlined in our strategic plan. What better way to fulfill this intention than by modeling and teaching others how they, too, can play an active role in the care and protection of the environment in their own living spaces?

With a plan in place, the work began in May 2020. To start, Wildlands enlisted the help of Jerry Richmond and his team, who were important partners throughout the renovation at our new headquarters. With Jerry’s help, the necessary structural changes were made: the foundation was filled; the upper entrance and garden path were developed for accessibility; a section of the wall was removed to make room for handicapped parking; and the removed pieces of granite were repurposed to create both a picturesque stairway entrance from the lower field and bench seating in the garden.

Then, in November 2020, Love Albrecht Howard led a group of volunteers in planting the first of the perennials that would bring this vision to life. A variety of flowering native plants were selected with the help of Morrison’s Garden Center to showcase blooms throughout the year. Pollinator-friendly practices were also utilized in the garden’s creation. Among these practices, Wildlands’ gardener Kim Goggin pointed out in a previous interview, are planting a variety of heights, colors and flower shapes to attract different birds and insects; keeping plants in groupings to allow pollinators to move easily from one flower to another; and refraining from raking leaves or removing stalks before the spring warm-up to provide a safe space for various insects to survive the winter months.**

Some of the many native plants on display in the demonstration garden this year are swamp milkweed, orange butterfly weed, aster, black-eyed Susan, yarrow, Coreopsis, winterberry, cranberry viburnum, and bee balm. The carefully selected flora are hosts and/or providers of nectar for a plethora of caterpillars, bees, flies, wasps, butterflies and moths year round. And if you’ve had a chance to visit Davis-Douglas Farm this summer, you’ve seen how wildly successful our first year’s efforts have been! 

A peak under the leaves of a milkweed plant in early summer often revealed the trademark yellow and black stripes of monarch caterpillars preparing for their upcoming transformations. In the heat of the summer sun, the steady hum of insects at work greeted visitors even before they stepped inside the foundation walls. A short trip down the garden steps to the lower field delighted the senses with a cascading waterfall of color in tiered plantings that bordered the natural staircase. And a moment’s pause among the flowers was sure to offer the delight of butterflies flitting from bloom to bloom in the stone enclosure. As we approach the end of this pollinator garden’s first year, we are happy to report that it is thriving!

In pursuit of our vision to bring this old foundation back to life, Wildlands continues to work toward creating a space that is not only productive for the environment but also educational for visitors. In August, our gardeners installed copper markers throughout the garden. These markers now provide a self-guided lesson in plant identification, with each plant's botanical name on the front and common name on the back. For those with some native species experience, this offers a fun test of knowledge and perhaps some new insight into scientific names. For those who are new to pollinator-friendly gardening, visitors now have the ability to see a variety of plants in person and instantly learn what they are--a living instruction manual for anyone looking to support pollinators in their own backyards.

As we begin to look ahead to colder temperatures and what comes next for the demonstration garden, Wildlands Trust is making plans to add other native species to our collection, and we hope to begin offering educational tours next spring!

**https://wildlandstrust.org/news-blog/2020/5/5/pollinator-friendly-spring-cleanup-for-your-garden