FuturEcology & EmGuard ™ May 2024 update
By Jan Fryer
Change is certainly a constant state of being for us here at FuturEcology, but I like to work on the principles from the book by Dr Spencer Johnson, “Who Moved My Cheese”. It was published back in 1998 and looks at the 4 key ways we can react to change.
It guides the reader through the importance of anticipating change, adapting to change quickly, enjoying change and being ready to change quickly again and again.
It is particularly pertinent, not just for us, but for everybody in New Zealand at the moment. In our particular industry, the ending of the Jobs for Nature programme this year, which was established in response to Covid, will create ripples through the entire country.
Jan and Elizabeth on Stephens Island with a baby Tuatara
Some great projects to improve degraded environments and restore ecosystems happened throughout the country. The programme provided training opportunities and enabled sound practices for successful restoration to be developed.
There is a bit of concern about what may happen with many of the projects, but we do know that as a community, we have to face the reality of threats to our natural environment and we can’t always do what we have always done. Change provides opportunities, as well as challenges, but let’s take a lesson from “Who Moved my Cheese” and adapt quickly and see what possibilities there may be for not only embracing change but enjoying the process as well.
On that note, we wish Alvin all the best as he embarks on the next stage of his career.
It has been a pleasure watching him grow in confidence and knowledge in his role here at FuturEcology and we have so enjoyed many great discussions and laughs over morning tea and as we get plants in the ground. We will miss him, but will follow his future with interest, particularly his music career. Check out “O and the Mo” on YouTube.
Change happens so fast – that baby in the picture is now 28, with her own babies.
Farewelling Alvin
It is with mixed emotions that I will be stepping down as a full-time employee from FuturEcology on the 17th of May. This marks exactly three years since I first touched base with Rob and Jan to enquire if they may have any work for me. How time passes...
I am grateful for the experience I have gained during this time and the responsibility I have been given to form a vision for how to best restore and enhance sites across the top of the south. However, I am excited to transition into working as a freelance ecological engineer and geospatial specialist to allow me continue to build on my experience while exploring different parts of the world.
After forming some great friendships and memories last year in Portugal, I will be heading back there this year to build on these and learn about the ecology and culture on the other side of the world. I am looking forward to taking this next step and continue to provide best practice environmental restoration across New Zealand and abroad
Robert’s farewell comments to Alvin
Alvin started with us on the planting team three years ago with the intention of developing his plant knowledge from the ground up. As a result, Alvin has become a hugely important part of our business, with his understanding of how projects work and ability to create a new project from the conceptual stage through to completion.
I have always enjoyed Alvin’s cheerful and positive attitude to our work, and he has always been a great influence on the team. I know I speak for all FuturEcology staff members when I say that we will miss Alvin, but wish both him and Liv all the best for their future endeavours.
Weed of the month
By Jan Fryer
Jerusalem artichoke - Helianthus tuberosus
This is a species of sunflower, which is native to central North America. It is sometimes known as earth apple and the tuber is a popular food source, similar in use to a potato, although it can also be eaten raw.
It is not related to an artichoke at all, but early explorers likened its taste to that of an artichoke.
After the August 2022 floods in Nelson, we noticed a real upsurge in the presence of Jerusalem artichokes along the river margins, hence them making it into our dirty dozen of weed species.
It is a herbaceous perennial growing up to 3m tall, with broad oval leaves that can be up to 30cm long in the lower part of the stem and they get smaller and narrower towards the top of the stem. Flowers are yellow, like a small sunflower and are about 10cm in diameter.
The tubers are often elongated and vary in colour from pale brown to white, red or purple.
Because the plant can be propagated from either tubers or seeds, it is highly competitive with other species. It grows very rapidly, which creates shading and out competes other species. It can be spread by water or animals feeding on the tubers. It also has a long flowering period, which means it can seed prolifically in the right conditions.
It prefers moist conditions but will grow in a wide range of soil conditions.
To control this weed, the best method is manual removal, although locating the tubers can be difficult as they grow on long stolons. They develop new shoots only on tubers formed the previous year, so manually removing any new shoots as soon as they emerge or mowing them down before they seed is an option.
Be careful if using chemical sprays as you need to be sure people will not try to harvest the tubers to eat them.
Tree of the month
By Evelyn Nashiro
Makomako/ Wineberry - Aristotelia serrata
Makomako is common throughout New Zealand and it thrives in moist fertile sites. It is especially common in forest clearings and at the edges of regenerating forest.
Makomako is a much-branched small tree with thin heart-shaped sharply toothed leaves (light green on top and flushed with pink on the underside).
Makomako’s attractive flowers appear in spring. At first the flowers are white but they later develop rose-pink and claret wine colours.
Planting techniques
By Robert Fryer
Spade and bar planting
As we had a good rain event in April, we have made a great start into planting again for the 2024 planting season. This year we have about 70,000 plants to plant.
The Gold Standard for planting is to use a modified slot cutting technique with a sharp planting spade. Appropriate use of this technique breaks the soil and allows for good early root establishment. We use a good strong spade, levered firstly towards us and then pushed away. A second cut repeating this at 90 degrees to the first cut completes the planting hole.
A bit of the success depends on soil type and moisture, but if this technique can be mastered, then it becomes a very quick and effective method of planting. The general idea behind this is to cultivate as large an area of disturbed soil as possible to allow for easy and early root run. Try not to actually remove the soil and create a deep hole, as this soil can wash out in a flood. The root establishment then aids early plant growth.
Occasionally soil conditions preclude the use of a spade and holes need to be created with a steel bar. This also can be a quick, although tiring planting method, so choose the weight of your planting bar carefully. The general idea remains the same, of attempting to loosen as much of the planting hole as possible to aid the root development.
This probably leads to some commentary around the use of augers, which is being tried by some people. I often repeat the same story of planting using an auger, and then finding in years to come that the spiralling roots led to slower growth. In an example I am familiar with, this then led to ultimate plant failure. The lack of broken soil and the smooth sides on the hole lead to roots that spiral around rather than out.
I do favour traditional planting techniques, but results speak for themselves.
EmGuard update.
Field Days – Mystery Creek 12-15 June 2024.
Jan Fryer
We are off to take part in the Mystery Creek Field days in Hamilton with our great EmGuard product.
This is the first time we have been part of the field days, so it is very exciting.
We have a large stand, so we can really spread out and showcase our wonderful product as well as provide advice on how to create a successful restoration project.
We’re going to have to polish up the van, sort out all the logistics and not forget to book the ferry in time!
If you are in the vicinity of Hamilton around that date, we would love to see you.
Also, if you have any great pictures of your projects, please send them through to us as we want to create a wonderful exhibition for the field days of EmGuards doing their work all over the country.
In the meantime, we have plenty of stocks of guards and canes, so keep in touch if you need any for your planting projects.
Interesting Snippets
What We’ve Been watching: Movie – Virunga (2014)
By Shaun Burton
This is a fascinating documentary that I watched on Netflix over the Christmas break which has really stuck with me.
The documentary, set in in the stunning Virunga National Park in the eastern Democratic Republic of Congo, focusses on the plight of the mountain ,gorillas and the rangers who care for them and guard the park from poachers. The footage was captured to document the fight of the rangers against the arrival of a British petroleum company, SOCO International who are looking to extract oil from within the boundaries of the park. To make matters even worse, the violent conflict between the Congolese Government and rebel group M23 reignites while filming is taking place, which places further challenges in the running of the park.
It is an amazing look into how difficult conservation can be within a conflict area and tells the story of some amazingly dedicated people who can only be described as heroes.
Recipe:
Our pear trees have produced an abundant crop this year.
Here are a couple of my favorite recipes to try from Annabel Langbein, using in season pears…
By Anna Bradley
Pear, Walnut and Haloumi Salad
Ingredients
4 tbsp neutral oil
1 cup walnut pieces
2 just-ripe pears
1/2 lemon, juice of
250 g halloumi cheese, thinly sliced
6 handfuls of fresh watercress sprigs or baby spinach leaves or rocket
2 avocados, cut into chunks (optional)
salt and freshly ground black pepper
Method
Heat 3 tbsp of the neutral oil in a frypan and fry the walnuts over a medium heat until lightly browned – about 2-3 minutes.
Lift out of the oil with a slotted spoon and drain on a paper towel.
Reserve the oil to dress the salad.
Alternatively, roast them dry on an oven tray at 180°C for 12-15 minutes.
Halve and core the pears and slice each half into 6-8 wedges.
Place in a mixing bowl and toss gently with the lemon juice.
Heat the remaining 1 tbsp oil in a frypan over a high heat.
Fry the haloumi slices until they are golden on both sides.
Place watercress or spinach in a large mixing bowl.
Add the pears and their juices, the walnuts and their oil (if the walnuts have been baked, add 2 tablespoons olive oil), the fried haloumi and the avocado, if using.
Season to taste with salt and pepper then toss gently.
Ginger and Star Anise Roasted Pears
Ingredients
3 cups white wine
2 cups water
½ cup honey
5 whole star anise
2 cinnamon sticks
7cm piece of ginger, peeled and thinly sliced
12 smallish just ripe whole pears, peeled with stems intact
crème fraiche or mascarpone to serve
Method
Choose a large, wide pot that will fit the pears snugly in a single layer. Heat together wine, water, sugar, honey and spices, stirring until sugar has dissolved.
Cut a small slice from the base of each pear so it can be served upright. Arrange pears in the syrup so they are covered as much as possible. Simmer gently until tender, turning occasionally (30-45 minutes). Allow to cool, then transfer pears and syrup to a bowl, cover and chill for at least 24 hours or up to 3 days, turning occasionally so they cover evenly.
At least 2 hours before serving, lift pears out of syrup and arrange upright in a shallow over dish. Transfer the syrup to a pot, bring to a rapid boil and continue cooking until reduced by half (about 20 minutes). Remove and discard star anise, cinnamon, and ginger.
When ready to serve, preheat oven to 220oC fanbake. Baste pears liberally with syrup and roast for 15 minutes. Brush with more syrup as they come out of the oven. Transfer to plates, drizzle with syrup and serve with crème fraiche or mascarpone.
Conclusion:
By Jan Fryer
Arbour Day is fast approaching on the 5th June.
It was never observed as a public holiday, despite falling very near the Queens/Kings birthday celebration.
The first Arbor Day took place on the 3 July 1890 in Greytown, where 153 trees were planted at the southern end of the town, accompanied by the band playing and flags flying. It would be interesting to see whether any of these trees are still standing today.
Between 1892 and 1914, government departments, service organisations and schools observed it, taking a day off to plant mostly exotic species.
It was revived again in 1934 and since 1977 has been celebrated on June 5th, but was never a big feature on NZ’s calendar.
In 2016, a paper was published called “Our Forest Future: Towards a National Forestry Future for New Zealand”. It revealed that NZ was headed towards net deforestation.
Since then, a number of organisations have emerged who have a key focus on restoration of our native forests and millions of trees have been and are being planted.
What are your plans for this Arbor Day? NATIVE TREES ARE A GIFT THAT KEEPS ON GIVING -THEY ARE THE LUNGS OF OUR WORLD. Here’s to planting trees on June 5th.
If you have any projects in mind and would like to talk further, give us a call or pop in and see us.
We look forward to hearing from you!