The street sweeper came by in the middle of last week. With all the rain in April, I think it was a bit behind schedule. Anyway, the combination of the sweeper and Mother’s Day signals the end of mud season. Unfortunately, that means black fly season has arrived. In other words, hardly-spring has morphed into sort-of-like-spring or, maybe, spring-bites.
Mud and flies are fundamental to our two-part spring. Sounds awful but it’s not too bad. With longer and warmer days, it’s a happy time. Or at least mostly happy. Okay, make that happy when/if it doesn’t rain every day for a month. Anyway, moving on. With mud season in the review mirror, trees are budding, daffodils and tulips are bobbing in the breeze and people are sneezing.
The second phase of spring in New Hampshire raises a big question – how to cope with those d#$%m black flies? There are two parts to the issue. The first is the females. These vampires really know how to take a bite out of life. Bloodthirsty dames, they will attack any exposed skin. Depending on your luck or lack of, you are left with itchy bumps or oversized welts.
Now, stop for a minute and think of the tragedy here. After months wrapped in layers of fleece and down, it’s finally warm enough, or almost, for T-shirts and shorts. We are soooo ready to soak up a little natural vitamin D. Sorry, the black flies have a different idea. Instead of the cold, we need to cover up against these beasts. By the way, pants and a long sleeve shirt aren’t enough. Covering up includes your ankles, wrists, hands, face, neck and scalp. If you don’t have one, be sure to get one of those nets that goes over your head. Believe me, it’s a wonderful look.
Now for the male black flies. Happily, they don’t bite. Instead, they flit from flower to flower, sipping nectar. Unfortunately, they do not have an insatiable appetite. Once they’ve had enough, they look around for someone to pester. Like silly boys in middle school, they buzz around and get in your face. Annoyance, sometimes to the point of insanity, rather than pain is the operative word here.
So, here’s the scenario, it’s finally warmed up. If you’re lucky, the sun is out. All you want to do is spend the day outside – hiking, gardening, paddling your kayak, sitting in a café – the list goes on and on. Stepping outside, you are met by a swarm of biting and buzzing flies. What to do? Here are a few hints –
- Go out in the middle of the day. The flies are apt to be napping or whatever they do when they aren’t pestering you.
- Black flies congregate in and around running streams. Unlike mosquitos, they like moving water so take your paddling to a quiet pond or lake.
- They’re not that fast, so trade in your hiking boots for a bicycle and out run them.
- Wind is your friend. Flies have trouble tracking you down on a breezy day. If you are planning a few hours outdoors and have some flexibility, check the weather report.
- Stick with light colored clothing. Not only is it more spring-like but dark colors attack flies.
- Try a natural repellant and reapply frequently. I like lavender but some people swear by vanilla. About lavender, it’s not infallible. At some point, the flies will figure out that you’re a person and come back to bite, buzz and annoy.
Happy spring and bon appétit!
Asparagus with Lemony Aioli
One of the first vegetables of the season, who doesn’t love asparagus? Steamed, roasted or grilled, add a quick and easy aioli for a delicious first course or side dish. Enjoy!
2 pounds (more for fanatics) asparagus, trimmed
Sea salt and freshly ground pepper
Forget the pencil thin asparagus. Sure, they look elegant but the nice, fat spears have the best flavor and texture. Steamed, roasted or grilled, asparagus are best cooked until tender-crisp. Cooking time will vary depending on thickness.
To steam: put about 2-inches of salted water in a large skillet or sauté pan and bring to a boil. Add the asparagus, cover and cook for 3-5 minutes.
To roast: Preheat oven to 400 degrees. Place the asparagus in a single layer on a large rimmed baking sheet, drizzle with olive oil, season with salt and pepper and toss to coat. Roast in the oven for 8-12 minutes.
To grill: Preheat a charcoal or gas grill to medium-high. Put the asparagus in a large dish, drizzle with olive oil, sprinkle with salt and pepper and toss to coat. Arrange the asparagus on the grill, cook for 1-3 minutes.
To Serve: Arrange the asparagus on a platter or individual plates. Serve warm or at room temperature with Lemony Aioli.
1/2 cup mayonnaise
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
Zest and juice of 1 lemon
1 teaspoon Dijon mustard
Pinch cayenne pepper
Sea salt and freshly ground pepper to taste
Put all the ingredients in small bowl and whisk to combine. Cover and refrigerate for at least 1 hour to combine the flavors. Whisk again and serve.
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Two Years Ago – Pissaladière
Three Years Ago – Tabbouleh
Four Years Ago – Mixed Greens with Grilled Asparagus, Cucumber & Avocado
Five Years Ago – Grilled Balsamic Vegetables
Six Years Ago – New Potato Salad Dijon
Seven Years Ago – Israeli Couscous Salad with Grilled Vegetables
Eight Years Ago – Chocolate Chip Cupcakes
Nine Years Ago – Feta Walnut Spread
Ten Years Ago – Bruschetta with Grilled Vegetables & Gorgonzola
Or Click Here! for a complete list of and links to all the recipes on this blog!
How do you deal with black flies? Feel free to share!
Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2019