Flying Squirrel Images


Saccharomyces cerevisiae
Saccharomyces cerevisiae (Brewer’s yeast–well… if not a mushroom, it is a fungus…)

Hmmm… NOT Chicken of the Woods… I think it is probably Pleurotus ostreatus.

Chlorophyllum molybdites (Poisonous when eaten raw. Take my word for it…)

Chlorophyllum molybdites
Chlorophyllum molybdites

Coprinus comatus (Shaggy Mane)

Coprinus micaceus

Ustilago maydis (Corn Smut) A delicacy to many Mexicans, here prepares as a stuffing for quesidillas.

Lepiota Americana 

Morchella esculanta and its spores

Morchella semilibera (Semifree Morels)

Pleurotus ostreatus (Oyster mushroom)

Pleuteus sp.

Polyporus squamousus (I call it “Black leg”)

Calvatea gigantia (Giant puffball, and its spores.)

Hmmm… who knows what this one is???

Auricularia auricula (Wood Ears–used in Oriental soups, etc.  Its consumption may be linked with low coronary disease rate in China!))

Biological Aspects of Making a Salad

Nutrition is the outstanding biological consideration which makes salads important. Raw dark green leafy vegetables are superb sources of vitamins A, C, E, (the anti-cancer vitamins) and K, as well as possessing respectable quantities of the B complex. Vitamin C is particularly difficult to obtain in adequate quantities in winter months, making the consumption of salads at that time even more valuable. In addition, one’s susceptibility to colds and infection increases when supplies of C and A are diminished. An excellent supplementary source of fresh salad makings during the winter months are sprouted seeds (alfalfa, broccoli, etc). See a previous handout on sprouting seeds.
Often, a simple salad can be both elegant and delicious especially if made with fresh ingredients. Darker greens such as kale, spinach, arugula, etc, are especially rich. Darker leaved lettuce such as romaine, Bibb, and leaf lettuce are far superior to iceberg lettuce which is nutritionally relatively poor. Garlic is a mainstay for many salads. If you wish to add variety to your salad, you might add one or two of the following: red bell pepper, grated carrots, grated apples, parsley, onion, grated or cubed cheese, or even anchovies. However, combining too many different ingredients can detract from its enjoyment.

A salad is “dressed” with oil and an acid, usually lemon juice or vinegar. Important to proper dressing of a salad is to remember to use relatively dry makings so that the oil will stick to the leaves. After the greens are properly coated with oil, then add the acid, usually in the proportion of 1:2 or 1:3 parts acid to oil. Do not add the acid until shortly before serving since the acid will draw out the liquid from the greens by osmosis, resulting in a wilted salad.

For four salad eaters:
1 medium-large clove garlic minced
1 cup. coarsely chopped, deveined kale, spinach, and/or dark green lettuce.
1 cup fresh alfalfa sprouts
1/3 cup finely chopped parsley
2 carrots grated
1/2 small onion thinly sliced
4 Tbl virgin olive oil (other oils can be used, but the flavor may lack richness)
1 1/2 Tbl fresh lemon juice (2 Tbl wine vinegar or apple vinegar will do.)
1/4 tsp salt
1/2 tsp freshly ground black pepper

1. Rub bowl with garlic, crushing pieces against side of bowl.
2. Add dry greens, distributing the sprouts.
3. Gently distribute carrots throughout salad (do not mash). Add onion, toss gently.
4. Drizzle oil over, toss to completely coat. At this point, the salad can wait several hours in the refrigerator for the last steps.
5. Add lemon juice, salt and pepper, and toss to disperse. Serve as first course for optimum pleasure and digestion.

Some people may miss the sugar found in prepared salad dressings. In that case, you may wish to add additional grated carrots or apples. For a hearty salad, small cheese cubes, ham cubes, bacon, toasted sunflower seeds or other addition can be considered. More elegant salads have relatively few ingredients however. Bon Apetito!

See also: Sprouts, Ester Munroe, Steven Greene Pr., Brattleburo, VT. (1974)

Tree Buds in Winter, SW Ohio

Images of Tree Buds during the Winter months in SW Ohio

Primarily in Clermont County–arranged alphabetically

Clermont College Greenhouse


Clermont College Orchids


On 3 November 2001, we toured the Greater Cincinnati Orchid Society Display at the Conservatory. I have constructed a page with some pictures taken at that Orchid Show .

Here is a sampling of some of the pictures taken there:


This page displays some of the activities of the greenhouse at Clermont College. Prominent is a collection of orchids donated in September 2000 by Cindy Brian . We are learning some some of the requirements for these interesting plants, and have already had several bloom. Follow the link to a series of pictures taken as Cattleya guatemalense budded and then bloomed.

Cattleya guatemalense buds, then blooms.

One of the orchids donated by Cindy Brian was “in sheath” when she donated it, meaning that it was going to bloom in the near future. The buds began to emerge from the sheath in November, and by December it was in full bloom. Below are pictures which record the progress of its blooming.