A gentle breeze, temperatures in the mid 40’s and overcast skies greet us for an afternoon hike in Alma’s Conservation Park. Heading west along a high bank of the Pine River, I can barely see a male Ring-necked duck swimming far off-shore. This duck’s common name refers to the hard-to-see chestnut collar on its black neck. While not a good field mark to use for identification, it was distinctive to nineteenth century biologists that described the species using dead specimens. Strong and fast fliers, these ducks can take flight by springing up directly from the water, without the take-off run of most diving ducks. This one is likely migrating from its winter-feeding grounds along the Gulf of Mexico or southern Atlantic coast to its summer breeding grounds in the upper Peninsula or Canada. Next, I pause to look at and listen to two harbingers of spring, a foraging Robin and a Sand Hill Crane flying overhead. Nearby, along the water’s edge, I come upon the feathers and flesh of an unknown bird, killed and consumed by a predator, perhaps an owl or fox. Turning inland away from the river, I watch a Black-capped Chickadee making a nest in a dead Ash tree trunk. Both males and females participate in cavity “excavation” which lasts 7 to 10 days. After completing about an 8-inch-deep cavity, the female makes a cup-like nest inside where she uses twigs for a strong foundation before lining it with softer materials like rabbit fur. Further ahead, I spot a patch of British Soldier lichens before stopping next to a small pond to hear a single Spring Peeper calling out. It won’t be long before this habitat will resound with a chorus of these tiny amphibians. Turning back toward the car, I listen to the song of an Eastern Phoebe making its presence known. This bird (stock photo) has return to its breeding territory after migrating from its wintering habitat in the southern latitudes of the United States and Mexico. After checking out the kiosk displays at the Eyer Learning Circle, I spot a subtle sign of spring; mottled maroon, hood-like leaves of Skunk Cabbage emerging from a shallow wetland. In a few weeks, these plants will carpet this area with huge, dark green cabbage-like leaves. Skunk Cabbage roots are toxic and the leaves impart a hot, peppery taste. Native Alaskans wrap-up fresh fish in Skunk Cabbage leaves and cook them on a bed of coals. The leaves keep the fish moist and give it a tangy flavor.
On the edge of April
Spring takes hold
Afternoon air
No longer freezing cold
New life emerges
Mother Nature’s pledge
From the forest floor
Green moss and sedge
From the cloudy skies
Falls a gentle rain
From the field afar
Calls a Sandhill Crane
D. DeGraaf
Welcome back!
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