Bat Appreciation Month!

These spectacular nocturnal creatures deserve nothing but praise all year long. Once you learn the facts and look past the myths you will understand the important ecological roles bats play in our ecosystem. 

Bat Species in New Jersey

Red Bat

We are lucky enough to have nine native bat species that make their home here in New Jersey. Six species call New Jersey home year-round: the little brown bat, big brown bat, northern long-eared bat (northern myotis), Indiana bat, eastern small-footed myotis, and tricolored bat (formally eastern pipistrelle). These species can be found living around the state in warmer months, but come early fall will start to move to caves and abandoned mines to survive the cold winter months by hibernating in their hibernacula. A hibernaculum is a shelter or place occupied by a creature during winter by a dormant animal (a hibernation site). There is one main hibernaculum in New Jersey located at the Hibernia Mine in Morris County. However, three bat species -- the silver haired bat, hoary bat, and red bat -- are tree bats that are migratory and leave New Jersey for more southern states to find milder climates to avoid the cold.

Endangered Species

Eight of the nine bat species can be encountered in Monmouth County; the only bat not found in the county is the Indiana bat, which is found in further northwest New Jersey. The Indiana bat is also the only bat listed with a conservation status as both Federally and State Endangered. However, there are some listed with a conservation status of only State Endangered, including the little brown bat, tricolored bat, northern long-eared bat, and eastern small-footed myotis. All of our remaining bats -- big brown bat, silver-haired bat, hoary bat, and red bat -- are listed as a conservation status of special concern. One of the reasons for some of these conservation concerns has much to do with a disease caused by a fungus that affects hibernating bats called White-Nose Syndrome, which has been an issue across the country. 

Time to Eat!

All New Jersey bat species are aerial insectivores, meaning they only eat insects they catch out of the sky mid-flight. Since bats are nocturnal predators, they have evolved the special adaptation of using echolocation to help locate and capture prey. Echolocation uses sound waves given off by the bats mouth or nose to reflect off objects to determine where those objects are in a space, once the reflected sound waves return to the bats ears. Most bats are thought to have poor eyesight, but this special adaptation makes up for it. 

Bats can consume more than half their body weight in insects every night, especially females when taking care of and feeding young. It is estimated bats can consume up to 3,000 insects in a single night with nursing mothers consuming even more. Common insects eaten by bats range from mosquito sized prey to beetles, moths, termites, leaf hoppers and even grass hoppers and are known to be a good natural pest control without the need for chemical pesticides. They mostly forage in flight in open areas, but can also glean insects from tree branches and leaves. They need to eat and drink nightly preferring habitats of forest edges and fields close to open bodies of water. Bats drink by gliding down to the water and drinking mid-flight without ever landing.

Taking Time to Rest

Little Brown Bat

The only time bats usually land is when they are ready to roost. During the day, a natural roost can consist of cracks in rocks, small caves, and under tree bark, but sometimes manmade roosts, such as bat boxes and awnings of buildings, are used as well. Bats need to roost during the daytime to help keep a stabilized temperature as well as to protect themselves from predators. Most daytime roosts are inconspicuous and hard to locate with the exception of those that are manmade. Bats are famous for being able to hang upside down while roosting and have a special adaptation of a tendon in their toes that locks into place for a firm grip.

Bats, like humans, are mammals! 

Bats have bodies covered with hair, are warm blooded, give birth to live young, and have mammary glands that produce milk to feed their young. The only true flying mammal, bats are actually in their own order of mammals called chiroptera, which means “hand wing” in Greek. The wings have four fingers and a thumb covered by a thin membrane of skin. They are one of the slowest reproducing mammals for their size on the planet, many only having one to two offspring per annual cycle (called pups). They engage in mating in the fall before hiberation, and give birth in the spring. The pups grow to full size within a couple of months, normally around mid-summer.

Sources:

• Conserve Wildlife Foundation of New Jersey, http://www.conservewildlifenj.org/. 
• White-Nose Syndrome Response Team, https://www.whitenosesyndrome.org/. 

Celebrating 60: Manasquan Reservoir

For 30 years county and state officials felt a need to create a water storage facility for southern Monmouth County that would allow for "full utilization of its recreational potential." In 1988, that dream became reality as the county negotiated a lease agreement with the NJ Water Supply Authority for the first 1,051 acres of reservoir property in Howell Township for use as a park, thus establishing the Park System's highly popular Manasquan Reservoir. The park opened in 1990 with boating and fishing on the 770-acre reservoir and hiking and biking on the 282 surrounding acres. During its first full year of operation in 1991, the reservoir attracted over 128,000 visitors and recorded 2,000 boat launches. 

In 1994, the Visitor Center opened on the south shore with a fishing pier, a launching ramp for sailboats and boats with electric motors, and kayak and rowboat rentals. Today, this section of the reservoir also includes a wildlife-themed playground and during late spring through summer visitors can enjoy Naturalist-led pontoon boat tours to view the wildlife of the reservoir. 

The original planners of the reservoir designated a site on the west shore for environmental education. The Environmental Center opened in 2001, focusing its exhibits on wetland ecology and wildlife conservation. Great for all ages, there are hands-on exhibits, program spaces, and wildlife observation areas. The one-mile Cove Trail located next to the Environmental Center is a fantastic opportunity for visitors to take a troll see the nature of the wetlands, and the five-mile perimeter trail is the perfect scenic route for hikers, bicyclists, joggers and equestrians. 

As the largest freshwater lake in the area, the reservoir has become an important habitat for many bird species, most notably American bald eagles. An immature eagle was first noticed in 2001, and a nesting pair fledged two chicks in 2002 and in 2003, and three in 2004. Although workers cleared many acres of the former forest for the grading and flooding of the reservoir, they left trees in some areas that died following inundation, and these have provided excellent snag (dead tree) habitats for the eagles and for ospreys. They also provide microhabitats that protect fish and invertebrate water species from elements and predators.

The Manasquan Reservoir has continuously been the Park System's most visited site, with over 1.2 million visitors in 2019. Plan your trip to this beautiful site and learn more by visiting our website. 

This post comes from The Monmouth County Park System: The First Fifty Years, written by Clifford W. Zink and published and funded by the Friends of the Monmouth County Park System in 2010. Check out the book in its entirety by clicking here.

August is National Wellness Month

National Wellness Month is about taking the time to introduce self-care into your routine in order to reduce stress and increase happiness. It's known that stress can cause or escalate conditions such as high blood pressure, anxiety, depression, heart attacks and much more. By taking time out for self-care, you can improve your health as well as your mental well-being, something we could all use during these trying times.

The parks can be a fantastic addition to your self-care routine. Here are FIVE ways to head to your local Monmouth County parks for some you-time:

• Lace up your sneakers and hit the trails for a walk. Being surrounded by the beauty of nature relieves anxiety and improves memory. Take time on your walk to concentrate on the sights and sounds of nature. 
• Set your blanket out on the grass and practice some relaxing meditation. Harvard studies have shown meditation can assist in lowering depression and anxiety. Never tried it? There are a variety of YouTube videos that can guide you through this practice, just pop in some earbuds, close your eyes, and relax.
• Find a bench to sit and practice mindfulness, which helps to focus your awareness on the present moment. Put your attention on your breathing by inhaling through your nose for a count of 4, hold that breath in for a count of 7, and completely exhale for 8 seconds through your mouth as though you're blowing out candles. Mindfulness helps to clear your head by making you focus on the relaxation of your breathing and your senses. Doing this for 5-15 minutes offers a terrific sense of calm. 
• Poetry, romance, mystery ... no matter what your favorite genre, relaxing with a good book is a simple way to unplug and unwind. Sit on a bench or bring a folding chair and find a place in the grass fields to indulge in your favorite book. 
• 
  Have a picnic! Self-care doesn't always have to mean being alone, it is also about taking time out from daily stressors. By having a picnic with your loved ones you can step away from the normal routine while feeling a sense of togetherness and sharing stories that will bring joy and laughter. Need help planning your picnic menu? Check out our Park Eats Pinterest board.

We hope you'll make the parks a part of your self-care routine. Need help finding the closest park to you? Visit us at www.MonmouthCountyParks.com for a complete list of your Monmouth County parks.

Celebrating 60: Bayshore Waterfront Park

The Park System realized a long-term goal to establish a County park on Sandy Hook Bay when it acquired eight acres in Port Monmouth from the Conservation Fund in 1988. Since then, the Park System has consolidated 90 lots into Bayshore Waterfront Park, Port Monmouth, preserving a valuable coastal landscape from intense bayshore development and providing almost a mile of public access along the bay. 

Settlers established Shoal Harbor, the historical name of the Port Monmouth area, in the late 17th century. The Seabrook-Wilson House, one of the oldest houses on the Bayshore and a local landmark rich in community and maritime history, became part of the park in 1998 in a land transfer with Middletown Township. Daniel Seabrook acquired 202 acres on the Bayshore in 1696, and his son or grandson built the oldest section of the house in the early 1700s. After five generations as a Seabrook family farm, William V. Wilson purchased the farm in 1855 and lived there with his family until the turn of the century. Several owners operated the house as an inn during the 20th century under names like the Bay Side Manor and the White House Tavern. 

Seabrook-Wilson House

By the late 1960s, the house had become dilapidated and vacant. At the urging of local residents concerned about its preservation, Middletown Township acquired the property in 1969, and a local historical association operated it as the Spy House Museum. The Park System acquired the building from Middletown Township in 1998 and it was restored in 2009. The building is now used for Park System programs, with exhibits on the history and ecology of the Bayshore. The park also includes a fishing pier, a favorite of local fishermen, and attracts kayakers, windsurfers, birders, beachcombers and other visitors who enjoy the spectacular bay views.

Bayshore Waterfront Park contains the largest intact estuarine marshes in Sandy Hook Bay and includes coastal wetland, deciduous maritime shrublands, and two tidal creeks, Compton’s Creek and Pews Creek, which drain small upland watersheds. The plant community in these estuaries is highly influenced by the level of salinity in different areas. Smooth cordgrass adapted to higher salt concentrations dominates the low salt marsh, which receives regular inundation of tidal water. Saltmeadow cordgrass adapted to lower salinity dominates the high salt marsh, which receives an occasional inundation. 

Meandering tidal creeks like these pulse with the tides in and out of the estuary, carrying nutrients and multitudes of marine organisms that interact with the grasses. Channels dug in the mid-20th century to expose mosquito populations to fish predators have increased the efficiency of the flow, but they have also reduced shallow pooled areas, called pans, that support species like sea lavender and glasswort and provide feeding areas for many bird species. Some undisturbed meandering channels can still be detected, and as the old linear channels gradually fill in, the meanders and pools are beginning to return. 

American Oystercatchers

Estuaries such as these at Bayshore Waterfront Park are some of the most productive ecosystems on earth. With each tide, life is flushed in and out of these rich landscapes. Many notable species such as northern harrier, great blue and yellow-crowned night heron, American oystercatcher, black skimmer, and osprey feed and nest in this landscape. The marsh is filled with fiddler crabs, ribbed mussels, pulmonate snails, and dozens of other species that support the marine ecology of Sandy Hook Bay and beyond.

We hope you'll add Bayshore Waterfront Park to your list of places to visit soon. You'll love relaxing on the shore or taking photos of the gorgeous New York City skyline. Be sure to visit our website to learn about upcoming drop-in programs happening this September. 

This post comes from The Monmouth County Park System: The First Fifty Years, written by Clifford W. Zink and published and funded by the Friends of the Monmouth County Park System in 2010. 

Check out the book in its entirety by clicking here.

From the Garden of Historic Longstreet Farm: Tomatoes

Here in New Jersey, tomatoes are a summer staple, to the point that it was named as our state vegetable. Though they actually belong to the fruit family due to their seeds, tomatoes are considered a vegetable because of how they are prepared and served. Colors vary from red to yellow to purple and the vegetable is classified into three groups: cherry, plum and slicing.

People often assume tomatoes originated in Europe, but the history of tomatoes goes back hundreds of years in Mesoamerica, noted as being consumed by the Aztecs as early as 700 AD where they were called "tomatl." It is thought that around 1493 Spanish Conquistador Hernan Cortes introduced tomato seeds to southern Europe as they returned from expeditions in Mexico and other parts of Mesoamerica. As early as the 1540s, tomatoes were grown in Spanish fields and became a common food; however, in places like Italy they were only being used as tabletop decoration until the late 17th century by Italian nobility. 

The first reference to the tomato in the British Colonies was published in Botanologia by William Salmon in 1710 which places tomatoes in the Carolinas. It was considered an edible fruit and though most knew how to grow them, no one knew how to cook them. It wasn't until the 1800s that recipes began appearing, but there were rumors that tomatoes were poisonous for two reasons. First was because the tomato plant is in the same family as nightshade, an extremely poisonous plant. And then when the "Green Tomato Worms" were discovered people feared their frightful appearance so much that many thought it would impart poisonous qualities to the fruit. It wasn't until entomologist Benjamin Walsh argued that the tomato worm "wouldn't hurt a flea" that the rumors began to fade and farmers soon began learning more about the tomato's use and experimented with different varieties in their crops.

Today, tomatoes are used around the world in many varieties. But here is a look at recipes and techniques that may have been used in the 1890s by the residents at Historic Longstreet Farm and other local areas:

Baked Tomatoes (Plain.)

Peel and slice quarter of an inch thick; place in layers in a pudding dish, seasoning each layer with salt, pepper, butter, and a very little white sugar. Cover with a lid or a large plate, and bake half an hour. Remove the lid and brown for fifteen minutes. Just before taking from the over, pour over the top three or four tablespoons of whipped cream with melted butter.

From "White House Cook Book A Selection of Choice Recipes Original and Selected, during a period of forty years" by Mrs. F.L. Gillette. R.S. Peale & Company, Chicago, 1887.

Escaloped Tomatoes.

Scald the tomatoes and pare off all the skin. Line an earthen baking dish, well buttered, with a layer of cracker crumbs and small bits of butter. Then put in a layer of tomatoes with a very little brown sugar sprinkled over them; then another layer of cracker crumbs, seasoned with butter, pepper and salt, and then another layer of tomatoes, until your dish is filled; let the last layer be cracker crumbs; put flakes of butter here and there over this. Bake half an hour. One or two tablespoons of rich cream poured over the top layer is an improvement.

From "Aunt Babette's Cook Book. Foreign and Domestic Receipts for the Household" by Aunt Babette. The Bloch Publishers and Printing Company, Cincinnati and Chicago, 1889.

Tomato Bisque.

One quart water, one quart milk, one quart can tomatoes, one teaspoonful soda, two tablespoonfuls cornstarch; cook the tomatoes in the water half an hour, then add soda, then milk which should be hot, cornstarch, a piece of butter half as large as an egg, salt and pepper to taste, strain and serve. I prefer to cook in porcelain. Mrs. B.M. Nichols.

From "The Woman Suffrage Cook Book" edited and published by Mrs. Hattie A. Burr. Copyright, 1886.

Tomato Fritters.

1 can tomatoes

6 cloves

1/4 cup sugar

3 slices onion

1 teaspoon salt

Few grains cayenne

1/4 cup butter

1/3 cup corn-starch

1 egg

Cook first four ingredients twenty minutes, rub all through a sieve except seeds, and season with salt and pepper. Melt butter, and when bubbling, add corn-starch and tomato gradually; cook two minutes,, then add egg slightly beaten. Pour into a buttered shallow tin and cool. Turn on a board, cut in squares, diamonds, or strips. Roll in crumbs, eggs, and crumbs again, fry in deep fat, and drain.

From "The Boston Cook-School Cook Book" by Fannie Merritt Farmer, Principal of the Boston Cooking-School. Little, Brown, and Company, Boston, 1896.

Historic Longstreet Farm is currently open to the public, operating on their summer schedule from 9 a.m.-5 p.m. through Labor Day. We ask that visitors continue social distancing and strongly recommend face coverings, especially when interacting with staff. We remind visitors that for both your safety and the safety of our animals, touching or feeding the animals is not permitted. We look forward to seeing you at the farm and be sure to take a walk past the garden to see what's currently growing.

Sources:

• "History of Tomatoes", Vegetable Facts. http://www.vegetablefacts.net/vegetable-history/history-of-tomatoes/.
• "Tomatoes", New Jersey Department of Agriculture. https://www.nj.gov/agriculture/farmtoschool/documents/seasonality-chart/F2S%20Tomatoes.pdf. 
• "Why the Tomato was Feared in Europe for More Than 200 Years" by K. Annabelle Smith. Smithsonianmag.com, July 18, 2013. https://www.smithsonianmag.com/arts-culture/why-the-tomato-was-feared-in-europe-for-more-than-200-years-863735/.

Park & Recreation Month - Celebrating Our Staff

Each July, the National Recreation and Park Association (NRPA) celebrates Park & Recreation Month. With the hurdles we have faced this year, the NRPA chose the theme of "We Are Parks and Recreation" in order to celebrate the people who make parks the best places for families to get outdoors, have fun, and enjoy time together. In sticking with this theme, we want to take this opportunity to thank the Monmouth County Park System staff that make our parks into places that attract over seven million visitors throughout the year.

It's important to note that there are many roles that go into making your Monmouth County Park System one of the best around. It takes a variety of staff to facilitate different tasks so visitors have plenty of places and activities to enjoy. Take these roles for example:

• Park Rangers make our parks a safe place to visit, but they also maintain the grounds and buildings at over 40 sites, inspect and maintain recreational facilities, establish and protect natural resources and wildlife habitats, assist visitors when they are lost, hurt or just need a helping hand, and much  more.
• Programmers from our Visitor Services department create and plan the thousands of programs, camps and events our visitors attend each year, as well as teach some of them too. 
• Marketing & Communications staff keep you in the know with duties such as keeping our website up-to-date; publishing our Parks & Programs Guides, newsletters and brochures; taking photographs to keep a visual history of the parks; sending out emails to remind you of upcoming activities; and maintaining our social media presence.
• Administrative staff gets you the information you need. Whether sending out camp forms or fielding your questions over the phone or via email, they're always happy to assist.
• Reservations staff will not only help you reserve a spot in your favorite programs, but they also help with getting you permits to take those special photographs in the parks or to rent space for your special day with a gorgeous park as the backdrop. 
• Our graphic design team uses their artistic talents to design the banners that remind you of upcoming events, the signs that point you in the right direction, and the brochures that give you the information you're looking for.
• Acquisition & Design staff has a huge role in creating the parks you've come to love, from acquiring park lands to designing buildings or positioning the perfect playground, this team is behind so much of what you see in the parks. 

But these are only a few of our staff divisions. It takes a variety of staff with different skills and ideas to give Monmouth County Park System visitors the experiences they've been enjoying for the past 60 years. We hope when you're out in the parks and you see one of our staff members you'll offer them a smile or a wave; we're sure it will make their day.

Celebrating 60: Clayton Park

The Clayton Farm in Upper Freehold survived into the late 20th century as one of the county’s best-preserved historic rural landscapes. Paul Clayton had farmed the land from the time of his purchase in 1906 until he retired in 1972 at the age of 87. Paul and his daughter Thelma lived in their 1840s farmhouse without plumbing, electricity or telephone, and they pumped water from a well outside the back door. Paul farmed with horses until his son helped him with a tractor for the last few years. 

Doctor’s Creek runs through the farm’s majestic woods, and lumbermen pestered the Claytons for years to log them. The high ground affords panoramic views of the Upper Freehold farmlands, and developers tried to buy the farm to subdivide it. Instead, the Claytons chose to sell their land to the county to preserve it, and they held on for five years while Park System staff secured financing with help from the N.J. Conservation Foundation and Green Acres. The Park System purchased the farm in 1979 and the Claytons donated a six-acre woodlot in 1982. 

Paul Clayton & daughter Thelma Clayton

In 1990, two years before Paul died at 107, Thelma told a Newark Star Ledger reporter (August 18, 1990), “Monmouth County was all agricultural years ago. Then to see so much development — it looks quite sad. There were so many beautiful farms then and now they’re all gone…We sold to the county by choice. We didn’t want the farm torn up. We had many happy days there as a family. We wanted the happiness to stay so the children of tomorrow could be happy too.”

Clayton Park lies on the western end of the cuesta ridge that extends to Hartshorne Woods Park, and it was the Park System’s first large land acquisition in the rural western part of the county. From a high elevation of 240 feet, the parkland slopes down to 110 feet at the lowest level of Doctor’s Creek, which drains to Crosswicks Creek, a tributary of the Delaware River. 

Due to better soil and moisture conditions, the Piedmont environment typically hosts more species than those found on the outer coastal plain. Because the Clayton woods have not been logged for many decades, they contain some of the highest quality hardwood forest in the county. The old growth woods are dominated by American beech, white and red oak, and birch trees and have a diverse and lush understory. Black oak, white and green ash, tulip poplar, and shagbark hickory trees are also plentiful. An 18-acre field released from agriculture in the 1950s shows the successional transition from the pioneer red cedar trees to the tulip poplars and oaks that now dominate them. 

A small manmade pond at the intersection of forest and fields provides habitat for many species, including beaver, turtles, and wading birds like egrets, heron, and snow geese. The forest and field juncture also provides habitat for quail, pheasant, and wild turkey. Spice bush and greenbriar shrubs and skunk cabbage thrive in wet areas. Interesting perennials include strawberry bush, beechdrops, rattlesnake plant, roundlobe hepatica, hobblebush, American golden saxifrage, trumpet vine, ladyfern, and cinnamon fern. Six miles of trails through Clayton Park provide access to some of the best forest landscapes and spring wildflower sites in the county.

In 2015, the Park System acquired the Imlaystown School on Davis Station Road. Once home to the offices of the Drug Abuse Resistance Education New Jersey (D.A.R.E), the building is now called the Clayton Park Activity Center which has allowed the Park System to offer a variety of programs, from crafts to health & wellness, in the western most section of Monmouth County. This summer, our Naturalist staff planned and planted a pollinator garden at Clayton Park to help attract a variety of pollinators which are vital to food production around the world.

Information for this post comes from "The Monmouth County Park System: The First Fifty Years", published and funded by the Friends of the Monmouth County Park System in 2010. Check out the book in its entirety by clicking here.

From the Garden of Historic Longstreet Farm: Cucumbers

Originating in the foothills of the Himalayas, cucumbers have been cultivated as a food source for more than 3,000 years. They belong to the Cucurbitaceae family which make them close relatives to watermelon, muskmelon, pumpkin and squash. It's thought that early cucumbers were most likely bitter, but over the years they have been bred to eliminate some of the bitter compounds. 

The history of cucumbers can be seen at its earliest through mention in the Bible of Egyptians eating them, and other historic texts discussing Egyptians making a weak liquor from them. Tiberius, the Roman emperor from AD 14 to 37, was said to have demanded cucumbers be served on his table daily, causing his gardeners to create portable containers to grow them. In the 8th and 9th centuries, Charlemagne grew cucumbers in his gardens in Italy, and it was during the reign of King Henry VIII that the cucumber made its way to the tables of England when his first wife demanded them for her salads.

Columbus brought the cucumber to the New World and introduced it to Haiti in 1494. Interestingly, in the 17th century, physicians were noted as prescribing feverish patients to lie on beds of cucumbers since they retained water; this is where the phrase "cool as a cucumber" came about. And by 1806, at least eight varieties of cucumbers could be found growing in the colonial gardens of America. 

Today, cucumbers are known to have many nutritional qualities, offering potassium, vitamin C, and fiber. They are planted in the spring and need to be planted around 4-6 feet apart to allow for plenty of room as their vines grow. Smaller cucumbers with bumps on their skins and growing about 1-5 inches are often considered pickling cucumbers. Slicing cucumbers are larger, ranging from 4-12 inches, and have smoother skin. 

Historic Longstreet Farm, Holmdel, is known for recreating the sights and sounds of the 1890s. Check out these traditional cooking techniques and recipes for cucumbers from the late 19th century in the U.S.:

Cucumber Salad.

Pare thickly, from end to end, and lay in ice water one hour; wipe them and slice thin, and slice an onion equally thin. Strew salt over them, shake up a few times, cover and let them remain in this brine for another hour. Then squeeze or press out every drop of water which has been extracted from the cucumbers. Put into a salad bowl, sprinkle with white pepper, and scatter bits of parsley over them; add enough vinegar to just cover. You may slice up an equal quantity of white or black radishes and mix with this salad, which is very good.

From "Aunt Babbette's Cook Book, Foreign and Domestic Receipts for the Household" by Aunt Babette. The Bloch Publishing and Printing Co, Cincinnati and Chicago, 1889.

Boiled Cucumbers.

Old cucumbers may be pared, cut in pieces, cooked until soft in boiling salted water, drained, mashed, and seasoned with butter, salt, and pepper.

From "The Boston Cooking-School Cook Book" by Fannie Merritt Farmer, Principal of the Boston Cooking-School. Little, Brown, and Company, Boston, 1896.

Fried Cucumbers.

Pare cucumbers and cut lenghtwise in one-third inch slices. Dry between towels, sprinkle with salt and pepper, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain. 

From "The Boston Cooking-School Cook Book" by Fannie Merritt Farmer, Principal of the Boston Cooking-School. Little, Brown, and Company, Boston, 1896.

Cucumbers, Duchesse.

No. 625. - Pare half a dozen Cucumbers, then cut them into quarters and scoop out the seed. Parboil them for two minutes in water lightly salted, to which add a little vinegar. Then immerse them in cold water and dry them on a towel, after which, put them in a flat saucepan with a little clarified butter. Season them with salt, pepper, nutmeg and a pinch of sugar, and put them on a brisk fire and fry them lightly on both sides (not letting the butter get browned). Then take them out with a small skimmer, without breaking them, and dish them up. Prepare separately a reduced Supreme sauce, in which add two spoonfuls of grated Parmesan cheese, and pour it over the cucumbers. Then serve.

From "Harder's Book of Practical American Cookery in Six Volumes, Volume 1, Treating of American Vegetables, and All Alimentary Plants, Roots and Seeds," by Jules Arther Harder, Chef De Cuisine, Palace Hotel. San Francisco, 1885.

Historic Longstreet Farm is currently open to the public, operating on their summer schedule from 9 a.m.-5 p.m. through Labor Day. We ask that visitors continue social distancing and strongly recommend face coverings, especially when interacting with staff. We remind visitors that for both your safety and the safety of our animals, touching or feeding the animals is not permitted. We look forward to seeing you at the farm and be sure to take a walk past the garden to see what's currently growing.

Sources:

• Cucumber History, FoodReference.com. http://www.foodreference.com/html/a-cukes-history.html.
• Cucumber: A Brief History, Integrated Pest Management, University of Missouri. https://ipm.missouri.edu/MEG/2014/3/Cucumber-A-Brief-History/#:~:text=Native%20to%20India%2C%20cucumber%20is,source%20for%20over%203000%20years.&text=The%20Greeks%20also%20cultivated%20cucumbers,on%20his%20table%20every%20day.. 

From the Garden of Historic Longstreet Farm: Kohlrabi

When you mention kohlrabi, most know little, if anything, about this root vegetable. A member of the brassica family, kohlrabi is closely related to cabbage, kale, turnips, broccoli, Brussels sprouts and cauliflower. Its origins are northern European, and is known to be developed from a wild form of cabbage called marrow cabbage which grows on the English channel coast and on the Spanish peninsula. 

In 1554, botanist Matthiolus wrote the plant had "come lately into Italy" and by the end of the 16th century, kohlrabi was grown in Germany, England, Italy, Spain, Tripoli and the eastern Mediterranean. In the United States, records of kohlrabi aren't noted until the early 1800s.

Kohlrabi is often planted in late spring for harvesting in early summer, or in summer for harvesting before the first frosts of autumn. They are harvested when the bulbous stems are approximately two inches in diameter for a sweeter flesh and more tender leaves. The flesh is similar to that of a turnip, but has a taste more closely related to Brussels sprouts, and the leaves can be eaten as greens. 

Historic Longstreet Farm, Holmdel, is known for recreating the sights and sounds of the 1890s. Check out these traditional techniques and recipes for kohlrabi from the late 19th century in the U.S.: 

(2708). Kohl-Rabies, Housekeeper's Style (Choux Raves a la Menagere).

Cut some medium-sized kohl-rabies in four equal parts, or if very large, then in six or eight; peel and pare them into crescent olive form, obtaining about three pounds in all. Blanch these in boiling salted water, refresh and drain once more. Put six ounces of butter into a sauce-pan and when very hot and cooked to hazel-nut (No. 567) lay in the blanched kohl-rabies and toss them so they do not color; moisten with broth (No. 194a), let cook, reduce to a glaze and when serving dilute with a pint of bechamel sauce (No. 409), also adding three ounces of fresh butter, a very small lump at a time.

From "The Epicurean: A Complete Treatise of Analytical and Practical Studies on the Culinary Art" by Charles Ranhofer. Charles Ranhofer, New York, 1894.

(2709). Kohl-Rabies, Stuffed (Choux Raves Farcis).

Shape them perfectly round and all of uniform size; empty out the insides and stuff them while raw, or else blanch them first in boiling salted water for a few moments; the stuffing consists of godiveau forcemeat (No. 85), having truffles, mushrooms and parsley, all chopped up, mixed in with it; range them in a sautoir lined with fat pork and moisten with a little gravy (No. 404); when done drain and strain the stock, remove all of its fat and reduce it with as much espagnole sauce (No. 414). Lay the kohl-rabies over the sauce and serve. 
From "The Epicurean: A Complete Treatise of Analytical and Practical Studies on the Culinary Art" by Charles Ranhofer. Charles Ranhofer, New York, 1894.

36. Kohlrabi. 

After washing and peeling, cut them into fine slices or pieces, being careful to remove everything that is tough or hard, and then cook in boiling water until tender. Brown some flour in kidney fat or butter, add either fresh milk or meat broth according to taste, and also nutmeg and salt as desired, in which the kohlrabi is to be stewed. If the kohlrabi is quite young and tender, the small inner leaves are chopped quite fine, cooked in a separate vessel, butter and meat broth stirred through them and then used to garnish a dish of kohlrabi that has been stewed like cauliflowers. If the leaves are not tender enough for this purpose, then sliced sweetbreads or little pork sausages can be used to garnish, or else serve with cutlets, meat balls or steak. 

Time of cooking: 1 1/2 hours.

Remark - The blue kohlrabi is preferable to the white because it is milder and does not become touch so easily as the other kind.

From "Practical Cook Book" by Henriette Davidis. H. H. Zahn & Co. Printers & Publishers, Milwaukee, Wisconsin, 1897.

Kohl-Rabi Salad. 

The kohl-rabi, or turnip-rooted cabbage, is used in salads. Boil three of the vegetables slowly twenty-five minutes; remove the outer layers and cut the remainder into slices; put it in a salad-bowl with three sliced potatoes and two spring onions; add one minced pickle, and pour over the salad a plain dressing. Many prefer a bacon-dressing with this salad. The stem being the principal place of deposit of the nutriment in the kohl-rabi, it consequently becomes the edible portion of the plant. The stem just above the surface of the ground swells into a round fleshy bulb, in form not unlike a turnip. 

From "Salads and Sauces" by Thomas J. Murrey. Frederick A. Stokes Company Publishers, New York, 1884.

Historic Longstreet Farm is currently open to the public. We’re operating on our summer schedule from 9 a.m.-5 p.m. through Labor Day. We ask that visitors continue social distancing and strongly recommend face coverings, especially when interacting with staff. We remind visitors that for both your safety and the safety of our animals, touching or feeding the animals is not permitted. We look forward to seeing you at the farm and be sure to take a walk past the garden to see what's currently growing.

Sources:

• "The Kohlrabi - A Little History and Some Growing Instructions". Harvesting History, https://harvesting-history.com/the-kohlrabi/. 
• "Kohlrabi". Encyclopedia Britannica, https://www.britannica.com/plant/kohlrabi. 
• "Kohlrabi" from My First Garden Vegetable Dictionary. https://web.extension.illinois.edu/firstgarden/planning/dictionary/veggies/kohlrabi.cfm. 

Celebrating 60: Hominy Hill Golf Course

Hominy Hill Golf Course (1983)

In 1965, when Henry Dickson Mercer, Sr., built Hominy Hill Golf Course, it became one of New Jersey's most exclusive private golf courses. Mr. Mercer was president of the States Marine Corporation shipping company and lived in Rumson. He had purchased several farms in Colts Neck in 1941 to raise prize-winning herds of Guernsey cattle, eventually accumulating 411 acres and named his land Hominy Hill Farm after the Manhomoney Hills, the historic name for a grouping of small hills in Colts Neck. 

In 1963, Mr. Mercer commissioned famed golf course architect, Robert Trent Jones, Sr., to convert 180 acres of the farm into an 18-hole golf course for entertaining his foreign business contacts. Jones was known for designing and redesigning hundreds of challenging courses during his seven-decade career under the philosophy that golfers had to earn their rewards through high achievement. Mr. Mercer directed Jones to spare no expense in making Hominy Hill a championship-quality golf course. Jones laid out a long par 72 course measuring 7,120 yards and installed 138 bunkers to challenge golfers, as well as incorporated tributaries of the Mine Brook that runs through the rolling landscape as water hazards on several holes.

Hominy Hill Clubhouse

Architect Derrick Kipp was hired to convert the farm’s large dairy barn into a clubhouse with locker rooms and an informal restaurant with seating for 60 people on the ground floor. He turned the enormous hayloft into a formal restaurant with seating for 125 people and a large kitchen. In spite of its lavish features and meticulous care, few people actually got the opportunity to play golf at Hominy Hill. Mr. Mercer occasionally opened the course to charity events, but otherwise golfers played there only by invitation. He missed seeing cattle on the remaining portion of the farm, and he started a purebred Charolais beef cattle herd there. 

In 1975, the Mercer family decided to put the course up for sale and made a verbal agreement to sell it to the County. The Mercers resisted offers from developers to purchase the course at a higher price during the 18 months it took for the Park System to secure a Green Acres matching grant for the acquisition. While some were concerned the Park System would not be able to maintain Hominy Hill at the level of quality that the Mercers had achieved, the popularity of the course since its acquisition has long silenced any skeptics. It has been named by NJ.com and Inside Jersey as one of New Jersey's "10 Best Golf Courses for the Money," and has been voted the "Best Public Golf Course" in the state by New Jersey Monthly magazine's readers.

For more information about Hominy Hill Golf Course, visit us on the web.

Historic details for this post were collected from The Monmouth County Park System: The First Fifty Years.

From the Garden of Historic Longstreet Farm: Garlic

Garlic has a long history in many countries. The center of origin is Central Asia, which was the only place garlic flourished in the wild without human assistance, about 5,000-6,000 years ago. The Egyptian and Indian cultures referred to garlic 5,000 years ago and there is evidence it was used by the Babylonians 4,500 years ago. It was only within the last 1,000 years that garlic started being cultivated in southern Europe. 

This pungent vegetable has had many uses throughout the centuries. Both ancient Chinese and Indian cultures used garlic for a variety of ailments, from digestion to leprosy. A 14th-century Muslim physician recommended garlic for toothaches, constipation, parasites, snake bites and more. And during medieval times in Europe, garlic had a magical significance, thought to protect against witchcraft, vampires, devils and disease. Garlic made its way to North America with European settlers and today we use it to flavor a wide variety of dishes and it is still known for its medicinal uses.

In the early 19th century, garlic was most often used for medical purposes rather than culinary in North America. But after the 1850s, it became more utilized in cooking to flavor a variety of dishes and condiments, largely through the influence of French cookbooks. 

Historic Longstreet Farm is known for recreating the sights and sounds of the 1890s. Check out these traditional uses for garlic, both medicinal and culinary, from this time period in the U.S.:

Draughts for the Feet.

Garlics are also made for draughts by pounding them, placing them on a hot time plate for a moment to sweat them, and binding them closely to the hollow of the foot by a cloth bandage.

From "White House Cookbook: A Selection of Choice Recipes Original and Selected, during a period of Forty Years" by Mrs. F.L. Gillette. R. S.. Peale & Company, Chicago, 1887.

Garlic Butter or Gascony Butter.

No. 730. - Boil one dozen cloves of Garlic for ten minutes. Then drain them and pound them in a mortar with half a pound of butter. Add a little nutmeg and a pinch of red pepper, and when well mixed, rub it through a fine sieve and keep it in a cool place.

From "Harder's Practical American Cookery, Volume 1, Treating of American Vegetables, and all Alimentary Plants, Roots and Seeds" by Jules Arthur Harder, Chef de Cuisine, Palace Hotel. San Francisco, 1885.

Garlic Vinegar.

An excellent vinegar made as follows: Put three ounces of bruised garlic-cloves into an earthen jar with a teaspoonful of coarse salt, four cloves, four peppercorns, half an ounce of whole-dried ginger; pour over these a quart of the best vinegar; let it infuse two weeks, strain, and put into half-pint bottles; cork well. To those who will not use garlic in salads for flavoring this vinegar is recommended.

From "Salads and Sauces" by Thomas J. Murrey. Frederick A. Stokes Company Publishers, New York, 1884.

Tomato Catsup (Catsup de Tomates).

Boil one quart of vinegar in a saucepan, adding a quarter of an ounce of capsicum peppers, one ounce of garlic, half an ounce of shallot, all nicely peeled, and half an ounce of white ground pepper, also a coffeespoonful of red pepper, and let boil for ten minutes, then strain through a fine sieve. Mix in with this vinegar, one and a half pounds of tomatoes, reduce all together and then add the juice of three lemons, and salt to taste. Should this sauce be too thick, add more vinegar or some water; fill up the bottles, let stand till cold, then put them in a very cool place to use when needed. This sauce is excellent as a relish for cold meats fish, oysters, etc.

From "The Epicurean: A Complete Treatise of Analytical and Practical Studies on the Culinary Art" by Charles Ranhofer. Charles Ranhofer, New York, 1894.

Please Note: Historic Longstreet Farm is currently open to the public, though at this time the farmhouse remains closed. We’re operating on our summer schedule from 9 a.m.-5 p.m. through Labor Day. We ask that visitors continue social distancing and strongly recommend face coverings, especially when interacting with staff. We remind visitors that for both your safety and the safety of our animals, touching or feeding the animals is not permitted. We look forward to seeing you at the farm and be sure to take a walk past the garden to see what's currently growing.

Sources

• "Garlic". American Heritage Vegetables, http://www.digitalussouth.org/vegetable/vegetable.php?vegName=Garlic.
• "Garlic Domestication - Where Did it Come from and When?" by K. Kris Hirst. ThoughtCo, 2019, https://www.thoughtco.com/garlic-domestication-where-and-when-169374.
• "The origins and distributions of garlic: How many garlics are there?" by Philipp W. Simon. Vegetable Crops Research: Madison, WI, U.S. Department of Agriculture, https://www.ars.usda.gov/midwest-area/madison-wi/vegetable-crops-research/docs/simon-garlic-origins/.

From the Garden of Historic Longstreet Farm: Strawberries

One of the berries harvested in the garden at Historic Longstreet Farm are strawberries. Strawberries were also said to have been peddled on the streets of ancient Grecian and Roman cities. The popular, delicious berries are actually native to North America and the Native Americans used them in many dishes. In as early as 1600, the first colonists in America shipped native strawberry plants back to Europe. 

Early Americans didn't cultivate strawberries in their own gardens because they were so abundant in the wild. It wasn't until the early 19th century that cultivation began as strawberries became considered an ingredient in luxurious desserts. New York was a hub for strawberries with the advent of the railroad as they shipped their crops in refrigerated rail cars. Production then spread across the country, and today 75 percent of U.S. strawberry crops are grown in California.

Check out these traditional recipes and techniques for strawberries from cookbooks published in the late 19th century:

Rice and Strawberry Dessert.

Soak a cup of rice in one and a half cups of new milk; place all in an earthen dish, and steam an hour, or until dry and tender, stirring occasionally for the first fifteen minutes. When the rice is done, place in the bottom of cups previously moistened with cold water, five nice hulled strawberries in the shape of a star. Carefully fill the interstices between the berries with the cooked rice, and put in a layer of rice. Add next a layer of strawberries, then another of rice. Press firmly into the coups, and set away to cool. When well molded, turn into saucers, and pile whipped cream around each mold; sprinkle with sugar and serve.

A little care in forming the stars and filling in the molds makes this a delicious and pretty dessert. If preferred, the dessert may be prepared in one large mold, and a larger number of berries arranged in the form of a cross in the bottom of the dish, covering with rice, and adding as many alternate layers of berries and rice as desired.

From “Science in the Kitchen” by Mrs. E.E. Kellogg, A.M. Modern Medicine Publishing Co., Chicago, 1893.


Strawberry Sherbet.

-Mrs. W. W. Ross.-

One quart of strawberries, three pints of water, one lemon, the juice only, one tablespoonful of orange flower water, three-fourths of a pound of sugar. The strawberries should be very ripe, crush to a smooth paste, add the rest of the ingredients except the sugar, and let it stand for three hours; strain over the sugar, stir until sugar is dissolved, strain again; and set in a pail of ice for two hours or more before using. This is delicious.
From "Keesling's Book of Recipes and Household Hints" by B.F. Keesling, Wholesale and Retail Druggist. Wilson, Humphreys & Co, Logansport, Indiana, 1890.


Strawberry Sponge.

1/3 box gelatine or 1 2/3 tablespoons granulated gelatine.

1/3 cup cold water.

1/3 cup boiling water.

1 cup sugar.

1 tablespoon lemon juice.

1 cup strawberry juice.

Whites 3 eggs.

Whip from 2 cups cream.

Soak gelatine in cold water, dissolve in boiling water, strain, and add sugar, lemon juice, strawberry juice. Chill in pan of ice water; when quite thick, beat with wire spoon or whisk until frothy, then add whites of eggs beaten stiff, and fold in cream. Line a mould with sections of strawberries, turn in mixture, smooth evenly, and chill.

From "The Boston Cooking-School Cook Book" by Fannie Merritt Farmer, Principal of the Boston Cooking-School. Little, Brown, and Company, Boston, Massachusetts, 1896.

Source:

• A Brief History of the Strawberry, The Spruce Eats. https://www.thespruceeats.com/history-of-strawberry-1807668.
• “Science in the Kitchen” by Mrs. E.E. Kellogg, A.M. Modern Medicine Publishing Co., Chicago, 1893.

From the Garden of Historic Longstreet Farm: Lettuce

From the main ingredient of your average salad to a compliments of other dishes such as sandwiches, today we use lettuce in many different ways. But did you know that lettuce can be traced back to approximately 2700 B.C. through Egyptian wall murals portraying lettuce cultivation. At the time, Egyptians utilized oils of wild lettuce seeds for medicine, cooking and mummification. Originally a bitter vegetable, the Egyptians later bred their lettuce to be more palatable, the plants being tall with separate leaves.

Greeks learned of lettuce through the Egyptians and served salads at the beginning of their meals in order to aid digestion. They too continued to cultivate their varieties for more flavorful leaves and passed their knowledge onto the Romans who named the plant "lactuca," which meant "milk" for the plant's white sap. The Romans brought lettuce into western Europe as well as to China where the plants developed thicker stems and smaller leaves which is sometimes called asparagus lettuce.

It was in the 1400s that loose-heading lettuces like butterhead were developed in Europe. It is thought that Christopher Columbus may have brought lettuce seeds to the New World or that later settlers brought cultivars. Over the next 200 years, lettuce spread through both North and South America.

A wide variety of lettuce cultivars developed around the world over the years, from the stem lettuces of Rome's papal gardens (romaine) to "brown Dutch" from Holland, which was one of Thomas Jefferson's favorites. Silesia lettuce, which was developed in France and known for its crinkled leaf edges, was a favorite in the United States during the 1800s.

At Historic Longstreet Farm, Paris white and oak leaf lettuces are planted in early spring and are almost ready to be harvested. Both originally cultivated in Europe and brought to the United States, Paris white is a romaine variety with tall leaves and white ribs and oak leaf is a butter lettuce with leaves shaped like those of an oak tree.

Check out these traditional recipes and techniques for lettuce from cookbooks published in the late 19th century:

Lettuce Salad.
(No. 4) After the lettuce has been carefully picked, washed and drained, pour the following sauce over it, and mix up well with two silver forks. Rub the yolks of two hard-boiled eggs to a paste, adding a teaspoonful of best salad oil or melted butter, being careful to add only a few drops at a time. Add half a teaspoonful of salt, half a teaspoonful or prepared mustard, very little pepper, two tablespoonfuls of white sugar. Stir very vigorously, then pour in gradually half a teacup full of vinegar. If there is more sauce than required, put in the refrigerator; it will keep two or three days.
From “Aunt Babette’s Cook Book” by Aunt Babette. The Bloch Publishing and Printing Co., Cincinnati and Chicago, 1889.
Mixed Summer Salad.
Three heads of lettuce, two teaspoonfuls of green mustard leaves; a handful of water-cresses; five tender radishes; one cucumber; three hard-boiled eggs; two teaspoonfuls of white sugar; one teaspoonful of salt; one teaspoonful of pepper; one teaspoonful of made mustard; one teacupful of vinegar; half a teacupful of oil.
Mix all well together, and serve with a lump of ice in the middle.
From “White House Cook Book: A Selection of Choice Recipes Original and Selected, during a period of forty years” by Mrs. F.L. Gillette. R. S.. Peale & Company, Chicago, 1887.
Lettuce.
Wash well, put into cold water, and set on ice or on the cellar bottom for an hour or more before using. Dry the leaves with a soft towel and use whole or tear into convenient pieces with a silver fork; never cut with a knife. Serve with a dressing prepared of equal quantities of lemon juice and sugar, diluted with a little ice water; or, with a dressing of cream and sugar, in the proportion of three or four tablespoonfuls of thin cream to a teaspoonful of sugar. The dressing may be prepared, and after the sugar is dissolved, a very little lemon juice (just enough to thicken the cream slightly, but not sufficient to curdle it) may be added if desired.
From “Science in the Kitchen” by Mrs. E.E. Kellogg, A.M. Modern Medicine Publishing Co., Chicago, 1893.

Please Note: Historic Longstreet Farm is closed at this time. However, our interpretive staff continues to work daily to keep up with the daily farm chores and maintain this beautiful historic site.

Sources:

• The History of Lettuce, Mother Earth Gardener. https://www.motherearthgardener.com/plant-profiles/edible/the-history-of-lettuce-zm0z18szphe.
• Harvesting History: Seeding the Future. https://harvesting-history.com/. 

Celebrating 60: Huber Woods Park

By the middle of the 18th century, settlers had established farms on the north bank of the Navesink River. Typically houses were built along the river and the upland was farmed. Some built docks for bringing supplies in and shipping produce out to New York. A farm owner named Brown built a dock in front of his farm, and the adjacent road became known as Brown's Dock Road. Members of the Brown family farmed the land for more than 150 years when descendants sold 30 acres in 1915 to Joseph Huber.

Joseph Huber had arrived in New York in 1883 to sell dry color ink pigments his family manufactured in Munich, Germany. He established the J.M. Huber Corporation in New York in 1887 to manufacture and sell pigments, and soon after married Ann Gundlach, the daughter of German immigrants. Arriving by steamboat from Manhattan, Joseph and Anna rented Brown's peach farm on the Navesink in 1904 as a summer residence for their young family, even bringing along his delivery wagon horses so they could graze the pastures.

It was in 1915 that the Hubers bought the Brown farm through the J.M. Huber Corporation and built an Alpine-style house on the river. They acquired additional land up Brown's Dock Road, and their oldest son Hans and his wife Catherine Goss Huber built a larger Alpine-style house on the hill in 1927. They spent their summers there with their six children, farming the land with hay and corn for the horses, cows, chickens and pigs, and producing milk, butter and eggs for themselves and neighbors.

Huber's son and daughter-in-law, Hans and Catherine Huber, wanted to see 119 acres of woodland on the north end of their farm preserved in perpetuity as a nature sanctuary, and when donated to the county in 1974, they specified that roads, playgrounds, recreational facilities, and powered recreational vehicles should be excluded from the property. It was also requested that Brown's Dock Road be maintained as a dirt road and not widened. That same year, the Park System expanded the new park with the acquisition of 29 adjacent acres, and a year later an additional three acres were donated by Steven and Bonnie Wood. With the assistance of the N.J. Conservation Foundation and a Green Acres matching grant, another 52 acres were added across from the park in 1979.

It was in 1985 that the Huber family donated the core of their farm estate on Brown's Dock Road which consisted of 48 acres of land that included the Hans and Catherine Huber House, a barn and stable complex, and agricultural fields and woods. Members of the Huber family had first considered the development of the land, but decided they'd rather see the farm preserved for light agricultural use and nature study.

The Huber Farm stables were put to good use when the Special People United to Ride (SPUR) program moved there in 1987 from Thompson Park. The Huber House was turned into an Environmental Center with hands-on exhibits, and an accessible Discovery Path trail meandering through the adjacent woods. Park System carpenters erected an Activity Building made of logs in 1994 for educational programs and meetings, and a garage was converted into the Reptile House as a home for the Park System's reptile collection. Park System Naturalists have been conducting several programs over the years at Huber Woods, including the ever popular Creatures of the Night in October and the Native American Longhouse program utilized by school and private groups.

In 2006, the 99-acre Timolat Farm was added with the help of the Monmouth Conservation Foundation. James G. Timolat, who was originally from Staten Island and was President of the Oakland Chemical Company, had purchased the property in 1909 and developed it into a country estate named "Riverside." This large acquisition consisted of the farm portion of the estate which included a farmhouse, barns, and manmade ponds surrounded by meadow and forest.

Today, Huber Woods Park has grown to 381 acres of preserved open space. The older woods on the ridges resemble those of Hartshorne Woods Park, with mixed oak and chestnut. Tulip poplar forests have grown up on long-abandoned pastures, while eastern red cedar woodlands are found on more recently abandoned fields. Norway spruce groves planted by the Huber and Timolat families thrive near the Environmental Center and further west on the former Timolat Farm. The park is a great place for birders who may find pileated woodpeckers and scarlet tanagers in the wooded areas, Carolina chickadees and American goldfinch at the feeders near the Environmental Center, and Wilson's snipe and hooded mergansers in the ponds on the former Timolat Farm property. There are a total of 8.5 miles of the trails, from easy loops to challenging runs, there are a variety to choose from whether you're a walker, hiker, runner, bicyclist, or equestrian. And the Environmental Center is a perfect attraction for those interested in learning about Native Americans and local wildlife. (Please Note: Due to the current coronavirus pandemic, as of the publishing of this blog, parks are open to visitors, but buildings are currently closed.)

For more information about Huber Woods Park, including a brochure with trail map, visit us online.

Historic details for this post were collected from The Monmouth County Park System: The First Fifty Years.

From the Garden of Longstreet Farm: Radishes

A hardy root vegetable, radishes are one of the easiest vegetables to grow. Originating in China, the radish spread to Middle Asia and soon after to the Mediterranean. Ancient Egyptian writing showed radishes being cultivated before the construction of the pyramids; and ancient Greeks valued the radish so highly that they offered up gold radishes to the god Apollo.

In Germany, giant radishes were described in the 13th century, a German botanist reporting on radishes that weighed 100 pounds in 1544. But by 1586, smaller radishes had become common throughout Europe and Great Britain. It became one of the first vegetables introduced into the New World, and by 1848 there were eight different varieties in the Americas.

Spring radishes are frost hardy and can be planted as soon as the soil can be worked. They are fast germinating and fast growing, ready to harvest in approximately 30 days. An old farmer's trick is to plant radishes near slower germinating vegetables. The radishes will keep the row marked, and when harvested, loosen the soil for their companion vegetables.

At Historic Longstreet Farm, radishes are planted in early spring and are one of the earlier vegetables to be harvested. According to Science in the Kitchen, published in 1893, "A dish of crisp, coral radishes adds beauty to the appearance of the tables, but they are not possessed of a high nutritive value, being very similar to the turnip in composition, and unless very young, tender, and when eaten thoroughly masticated, are quite difficult of digestion." Today, however, we know the radish to be high in vitamin C, folic acid, and potassium, and are good for the immune system as well as to control blood pressure.

Check out these traditional recipes and techniques for radishes from cookbooks published in the late 19th century:

For Red Radishes.
Cut off the roots, and also the outside leaves, leaving on two or three of the prettiest, smallest, and greenest. Lay the radishes in cold water, taking them out half an hour later, and wash carefully, so that no earth adheres to them. Imitation tulips can be cut from radishes using the longer ones for this purpose. Have a small, sharp knife, divide the red peel from the radish into five or six thin pieces, beginning to cut from the bottom, and slipping the knife behind the skin as far as the stem; shape each piece on the tip into a point, at the stalk of the radish; then lay them on a side dish with a few pieces of ice and serve fresh butter at the same time.
From "The Epicurean: A Complete Treatise of Analytical and Practical Studies on the Culinary Art" by Charles Ranhofer. Charles Ranhofer, New York, 1894.

Lettuce and Radish Salad.
Prepare and arrange lettuce. Place between leaves six radishes which have been washed, scraped, and cut in this slices. Garnish with round radishes cut to represent tulips. Serve with French Dressing.
From "Boston Cooking-School Cook Book" by Fannie Merritt Farmer. Little, Brown, and Company, Boston, 1896.


Please Note: At this time, Historic Longstreet Farm remains closed to visitors.


Sources:

• Harvesting History: Seeding the Future. https://harvesting-history.com/the-radish/.
• "Science in the Kitchen" by Mrs. E.E. Kellogg, A.M. Modern Medicine Publishing Co., Chicago, 1893.

Celebrating 60: Mount Mitchill Scenic Overlook

In 1816, Dr. Samuel Latham Mitchill, a physician, scientist, educator and politician, measured the elevation of a point near the the New Jersey coast with a barometer. With an elevation of 266 feet, this point is recorded as the highest natural point along the North Atlantic Coast south of Maine, and was named Mount Mitchill.

The site has long been a popular viewing site with its gorgeous views of Raritan Bay, Staten Island, Manhattan, Brooklyn, and Sandy Hook. In the 1940s there was an effort to make it a state park. For many years a refreshment stand and picnic area occupied one of the lots, but the area remained unkempt and barren. The sedimentary rock forming the Highlands is prone to slumping on steep slopes, where large blocks of capstone and sand periodically slide down the cliff face, and the lack of controls allowed for considerable erosion.

In the early 1970s, a developer's proposal to building two high-rise towers on the site prompted many calls for the preservation of the land. Monmouth County attempted to purchase the property, but the developer's plans raised the cost, so a compromise enabled the developer to build one 15-story tower and allowed the county to preserve eight acres of land.

Mount Mitchill Scenic Overlook was created in 1973 with parking and viewing areas, drainage, and oak and cedar plantings to help control erosion along the steep slopes. The site was upgraded in 1995 with redesigned parking, viewing areas, interpretive panels, and landscaping. In 1980, flagpoles and a plaque were installed to pay homage to the eight soldiers who died during the U.S. Embassy hostage crisis in Iran.

After the horrific 9/11 tragedy, the Monmouth County 9/11 Memorial Committee chose Mount Mitchill as the location for a memorial tribute to the victims and heroes of the attacks on the World Trade Center. The Committee and the Friends of the Parks raised several hundred thousand dollars for the memorial, and Freehold sculptor Franco Minervini carved an eagle for it with a nine-foot wingspan ascending into flight while clutching a fragment of a steel beam from the World Trade Center. The granite base of the sculpture lists the names, ages and towns of the 147 Monmouth County natives and residents who lost their lives in the attacks, and the walkway to the memorial chronicles the timeline of the tragic event.

Mount Mitchill remains a site of beauty and reflection. Visitors are often found visiting the memorial, partaking in the majestic views, or spending time with their children at the playground.

For information about the site, visit our website.

From the Garden of Historic Longstreet Farm: Asparagus

Did you know? Asparagus seeds are planted three years before the delicious spears can be harvested! 

It is known that asparagus was native to the Eastern Mediterranean and parts of Asia and grew in popularity in France and England in the 16th century. According to Science in the Kitchen, published in 1893, “The plant was known to the ancient Greeks and Romans, who not only used it as a table delicacy but considered it very useful in the treatment of internal diseases. Roman cooks provided themselves with a supply of the vegetable for winter use by cutting fine heads and drying them. When wanted, they were put into hot water and gently cooked.” The vegetable was later brought to North America by early colonists in the 1700s.

Asparagus happens to be the only perennial vegetable and is harvested each spring at Historic Longstreet Farm. Once established from either seeds or root cuttings, an asparagus bed should remain productive for approximately 15-20 years. The garden at the farm offers a glimpse of the variety of vegetables and fruits that would have been harvested and utilized for household meals during the late Victorian period.

Here are a few recipes that may have been used in local homes in the 1890s:

Asparagus Salad.

Boil the asparagus in salted water, being very careful not to break the caps; drain, and pour over it when a cold mayonnaise dressing, with some chopped parsley. Serve each person with three or four stems on a plate, with a little mayonnaise dressing. Do not use a fork; take the stems in the fingers and dip in the dressing.

From “Aunt Babette’s Cook Book” by Aunt Babette. The Bloch Publishing and Printing Co., Cincinnati and Chicago, 1889.

Asparagus with Eggs.

Boil a bunch of asparagus twenty minutes; cut off the tender tops and lay them in a deep pie plate, buttering, salting and peppering well. Beat up four eggs, the yolks and whites separately, to a stiff froth; add two tablespoonfuls of milk or cream, a tablespoonful of warm butter, pepper and salt to taste. Pour evenly over the asparagus mixture. Bake eight minutes or until the eggs are set. Very good.
From “White House Cook Book: A Selection of Choice Recipes Original and Selected, during a period of forty years” by Mrs. F.L. Gillette. R. S.. Peale & Company, Chicago, 1887.

Asparagus Soup.

Wash two bunches of fresh asparagus carefully, and cut into small pieces. Put to cook in a quart of boiling water, and simmer gently till perfectly tender, when there should remain about a pint of the liquor. Turn into a colander, and rub all through except the hard portion. To a pint of asparagus mixture add salt and one cup of thin cream and a pint of milk; boil up for a few minutes, and serve.

From “Science in the Kitchen” by Mrs. E.E. Kellogg, A.M. Modern Medicine Publishing Co., Chicago, 1893.

Please Note: Due to the current pandemic, Historic Longstreet Farm is closed at this time. However, our interpretive staff continues to work daily to keep up with the daily farm chores and maintain this beautiful historic site.

A Double Life: The Amphibians of New Jersey

The following article was taken from the Green Heritage Newsletter, spring 2010, and written by Park System Senior Naturalist Christopher Lanza...

Amphibians (a Greek word meaning double life) occupy the middle ground between fish and reptiles. As such, they were the first land dwelling vertebrates (animals with backbones) and paved the way for the development of our own species. They are sensitive to environmental degradation and can serve as a marker of the damage humans can cause in the environment: 11 species of amphibians are now at risk in New Jersey. This article will discuss amphibians in general with a special emphasis on native species you may see in your own neighborhood.

Amphibians Through Time 

Amphibians first appear in the geologic record during the Devonian Period that began 408 million years ago. They most likely descended from a group of “lobe-finned” fish whose modified fins allowed them to move on land for brief periods of time. This was a great competitive advantage in an age when the oceans were a crowded and dangerous place to live, compared to the almost vacant land. The fossils of one very early amphibian, Hynerpeton bassetti, have been found in Pennsylvania and the animal presumably lived in ancient New Jersey as well. 

Biology—Defining a Double Life 

Amphibians are best defined as a class of exothermic (coldblooded) land and water vertebrates that can breathe with lungs, gills, or through scale-less skin; and who generally lay their jelly-like eggs in water. Here, the young, who look quite different from their parents, remain until their metamorphosis into adult form. Thus, they lead a double life. Adults may or may not live on land, but, even if they do, they tend to stick near water or areas of high humidity. Life histories are specific to each species and some variation may occur.

Salamanders: Fire Myth & Secrets 

Northern Red Salamander

Salamanders are often confused with lizards because they share a similar body plan: four legs, a long body, and a long tail; but lizards are no more closely related to amphibians than to any other reptile. Throughout history, salamanders have been linked to myths, especially myths dealing with fire. This may partly stem from the fact that salamanders often hide in dead logs that may have been used for firewood. Upon lighting the log in a hearth, the sight of a creature emerging (fleeing, really) from the flames clearly would have seemed supernatural. 

In New Jersey, salamanders are divided into two distinct groups: mole and lung-less. Mole salamanders are burrowing animals as adults and breathe with their lungs. Lung-less salamanders breathe through their moist skin and mouth. The only newt found in NJ is the red-spotted newt and it differs from other salamanders because it has three distinct life stages: an aquatic larval form, a juvenile land stage, and, finally, the aquatic adult. 

A number of NJ salamanders are unfortunately either threatened or endangered due to water quality or loss of suitable habitat, and another group are listed as species of special concern. Here in Monmouth County, the Marbled Mole Salamander is a species of Special Concern. Due to their secretive nature, it is likely that the true extent of population loss may never be clear, making management all the more difficult. 

All of these species, regardless of the habitat in which they spend their adulthood, must return to the water to lay their eggs. Their offspring (called tadpoles) will remain in the water from a few months up to two years depending on the species. Two of New Jersey’s treefrogs, the Southern Gray Treefrog and the Pine Barrens Treefrog (which can be found in Monmouth County) are endangered, and two others are species of special concern.

Call of the Wild—It’s a Frog, Not a Bird

Spring Peeper

Recently, a few visitors to the Manasquan Reservoir Environmental Center asked about the identity of an animal they often heard calling near their home at night. They were surprised to learn that the animal was a Northern Gray Treefrog and not a bird as they had assumed. The popular conception is that all frogs sound the same, but every species has a unique mating call and most call only during certain months. In most cases, the callers are male frogs announcing their location, and presumably their fitness, to females of the same species and even as a challenge to other males. 

Frog vs. Toad—Can You Tell the Difference? 

Bullfrog

Frogs and toads seem to have developed after salamanders and first appeared in their modern form during the Jurassic period, 208 million years ago. Although more familiar than salamanders, people still question how to tell them apart. In truth, they are quite similar with many overlaps, and should be thought of as a continuum, ranging from highly aquatic to more terrestrial. However, with that thought in mind, three broad groups emerge.

• True Toads (genus Bufo) tend to have squat, chubby bodies with warty, spotty, and blotched skin. Their skin is colored to match their environment, in shades of green and brown. Their posture is more upright and they will have large (parotoid) glands behind their eyes that produce a self- defense poison. They lack teeth and the explosive jumping powers found in some frog species and move by walking or in a sequence of short hops. They are not bound to the water except for breeding purposes. The Eastern Spadefoot toad is a special exception to this category and not a “true toad.” It has few spots, no parotoid glands, and spends most of its time underground.
• Treefrogs and their kin. Treefrogs, cricket frogs, and chorus frogs are generally small and slender frogs that may be adapted to living in trees and, if so, will have adhesive discs on their fingers and toes. They are all found near water, but not necessarily in the water, as is generally the case with true frogs. 
• True Frogs. For most people, “true frogs” are what they imagine when they hear the word “frog:” long legs, narrow waists, webbed toes, explosive jumping, and croaking. This group is normally found in the water, although some species will leave the water during certain periods.

A Sensitive Species 

Amphibians are a unique group of animals. They play an important role in the environment–controlling insect pests, providing food for larger species, and acting as “first responders” to changes because of their sensitivity.

At the same time, more and more people, adults mostly, have come to me to ask what has happened to all the frogs, noting “they were everywhere when I was a child.” The sad truth is that we are to blame for their disappearance. World-wide, according to the International Union for Conservation of Nature (IUCN), over 1,000 are at risk–more than any other species. 

Even simple changes to the environment can cause problems. For example, consider the Bullfrog. Historically, this large and dominant frog species was not found in the Pine Barrens due to the highly acidic water (where Carpenter Frogs and Pine Barren Treefrogs used to thrive). Due to pollution, however, the water has become less acidic allowing Bullfrogs to move in and to replace the Carpenter and Pine Barren Treefrogs. It is very easy to overlook these wildlife habitat changes, but we do so at our own peril. At some point the pollution and habitat loss we create may displace us too.

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