Two years ago, I purchased a bird house thinking how lovely it would look in my tiny garden. I wasn’t sure if birds would ever nest in it, but I followed online instructions on how and where to situate it and a few weeks later I saw twigs sticking out from under the roof. We had a nest in progress—a wren! She’s back this year and another nest was built.
The Carolina wren is a rust-colored bird with black bars along its upturned tail. A high pitched, rapid trill announces their return. They prefer tangled, shrubby areas and the 80-mph winds that felled several pines behind our house last August created just such a habitat. During colder months in the Northeast when the wren’s natural food is hidden under snow and ice, the wrens benefit from feeders.
Last year I was at the right place at the right time and saw the first flight of two fledgling wrens. They sit side by side in the photo, taken just before they flew off into the woods (with one briefly dropping into the grass!) This connection with the natural world brings such wonder and joy—a celebration of nature’s cycles and endless renewal.
Speaking of “joy”—strawberries and rhubarb are ripening this month. Enjoy all manner of deliciousness when these two are stewed together.
Strawberry and Rhubarb Compote
Makes 6–7 cups
1½ lbs rhubarb
1½ lbs strawberries
½ cup sugar
zest from 1 lemon
½ teaspoon vanilla extract
Trim the rhubarb from the top and bottom, making sure to get rid of any tough woody parts, and chop into 1-inch pieces.
Hull the strawberries and chop them into quarters, or halves if small.
Combine the fruits in a large saucepan and add the sugar, lemon zest and vanilla.
Cook over medium heat until the fruit renders its liquid, about 5–7 minutes. When it starts to boil, turn down to low and simmer for 20 minutes, until the fruit breaks down into a sauce.
Let cool and spoon over ice cream, waffles, poundcake or whatever you please.