CELT's Photo Contest: Celebrating our Living Landscapes  

• Work must be submitted in the form of an 8" x 10" print or digital image of equal resolution.
• All entries must clearly identify photographer's name, address, phone number, and location of photo.
• Submissions should not be digitally manipulated.
• Up to five images may be submitted.

Three overall winning photos will be chosen by a panel of judges and will be reproduced as note cards and used in promotional materials to support CELT land acquisition efforts.  The top three participants chosen will receive a framed print and note cards bearing their winning images. 

All submissions must be received by August 15th, and may be posted on the CELT website for the duration of the contest.  Winners will be announced at our 30th Anniversary Celebration on August 29th. For additional information, visit our website or call the CELT office at 767-6054.  

Join Us for These Great Outdoor Excursions This Spring 

The Hummingbirds are Back in Town!

Hummingbirds are one of the most enjoyable birds to watch at a feeder. You can purchase a very simple, affordable feeder at the hardware store. All you need is sugar and water (no red dye is necessary) in a 1:4 ratio. I make mine with 1/4 sugar to 1 cup water, and I refrigerate the extra. Change the nectar mixture every 3-4 days (to keep it free of mold, and it doesn't attract as many bees if changed up often). You'll be surprised how many hummingbirds will find your feeder. Watch territorial fights ensue!

Fun facts about "hummers":

• Of the over 300 species of hummingbirds in the world, 16 migrate to North America. The

  male ruby-throated hummingbird

  ruby-throated hummingbird is the only hummingbird seen in Maine. (There are records of sightings of rufous hummingbirds in Maine but these are unusual.)
• Ruby-throated hummingbirds are the smallest birds in northeastern North America - about three and a half inches in length; they weigh about one tenth of an ounce - less than a penny.
• The metallic color of the ruby-throat's feathers is due to crystalline structures that refract sunlight.
• Adult males have a bright red throat.  Females and juvenile males look very similar since neither has a red throat.
• A hummingbird's heart beats more than 600 times per minute, and during great exertion may beat 1200 times per minute. The average for birds is 200; for humans 72.
• They are the only birds that can fly backwards!
• Hummingbirds feed at nectar sources not by sucking, but by licking three times each second.
• Few plants are blooming when hummingbirds first appear in Maine. During this time, they feed on tree sap oozing from rows of small holes-known as sap wells, drilled into trees by yellow-bellied sapsuckers. Chemically similar to floral nectar, the sap contains sucrose and amino acids.
• May 1st is when we generally start to see hummingbirds, and they leave Maine by September 30th.                                                      - Erika Carlson Rhile, CELT Education Committee Chair

Rhubarb: An Early, Versatile and Nutritious Spring Harvest

Rhubarb - its silly name puts a smile on your face and the elephant-ear leaves and bright red stalks practically make you laugh. Rhubarb is a welcome sight for farmers and gardeners, too, because it's one of the first vegetables to appear in May.  

If you walk through your neighborhood now, you're likely to see some ready-to-harvest rhubarb, and you'll also find it at Cape farm stands.

Rhubarb has a bright tart flavor that makes it wonderful in both desserts and savory sauces, but it has a serious side; it's an important source of vitamin C and calcium. In fact, it used to be a staple food in Asia. Rhubarb traveled along the 'Silk Road' to Europe, and made its way to North America with the help of Benjamin Franklin; his crate of Siberian rhubarb arrived in Philadelphia in 1770.

You can enjoy the fresh spring flavor of rhubarb in many ways, including crisps, crumbles, pies and sauces. Rhubarb also makes a delicious juice that's a wonderful summer drink, and can be preserved and used as a base for soda or cocktails at your Thanksgiving celebration. For rhubarb soda, add about ¼ cup rhubarb juice concentrate to a tall glass of seltzer; for a light cocktail, mix 1 ounce chilled concentrate into a glass of Prosecco or sparkling wine.

Rhubarb Juice Concentrate

12 cups sliced rhubarb stalks (choose medium stalks that are bright red)
4 cups cold water
Grated zest of 1 lemon and 1 orange

Juice of 1 lemon and 1 orange

1 1/2 cups sugar  

In large pot, combine rhubarb, water, lemon and orange zests and bring to a boil. Stir constantly over medium high heat until it boils. Reduce heat, cover and simmer gently until rhubarb is soft, about 10 minutes. Remove from heat and stir in lemon juice and orange juice.  

Pour into dampened jelly bag or strainer lined with several layers of cheesecloth set over a deep bowl. Let drip for at least 2 hours, undisturbed. (Don't wring out the pulp or your juice will be cloudy and taste a little woody.)  

In a clean, large pot combine the strained rhubarb juice and sugar. Heat to 190° F. Stir to dissolve sugar, but do not boil. Remove from heat and skim off any foam. At this point, you can refrigerate the concentrate for use over the next few weeks, or can it for use later. To can the juice, follow instructions here. Your rhubarb juice concentrate will be delicious for up to 6 months - if it lasts that long! Enjoy a little taste of Maine's spring at your Thanksgiving or Winter Solstice celebration.

                                                                                   - Anne Carney, President, CELT Board of Directors