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My favorite serpent, the timber rattlesnake | Essex Column

This Friday evening, the 25th, a gospel choir will perform at the Essex Community Church at 7:30 pm. The singers are part of a larger group from Plattsburgh State. Also this Friday, a DEC naturalist will give a talk at 7 p.m. at the Whallonsburg Grange on my favorite serpent, the timber rattlesnake. Sponsored by the Northeast Wilderness Trust and Elizabeth Lee, the suggested donation is $8.

On Saturday, the 26th, from 10 a.m. to noon there will be a fruit tree grafting workshop at the Grange. Contact farmsteadcatering @gmail.com to register.

Looking way ahead, Downtown Essex Day this year will be on Aug. 2. If you would like to exhibit artwork, crafts, memorabilia or your skills in the field of mass entertainment, like juggling, clowning or hog calling, get in touch with Donna Sonnet at 963-7494 or email her at cupolahouse@hotmail.com.

Are your walking shoes still in the back of the closet? Pull them out, dust them off and get ready for a stroll from Westport to Essex. You’ll travel along CATS trails and public roads, with four rest spots along the way and a street party with the Wadhams Waddlers on the bandstand afterward. Check out the CATS website for registration information and more details. By the way, CATS stands for Champlain Area Trails, not trail society as I incorrectly thought.

At Juniper Hill, the greenhouse is packed with young plants bursting upwards, and mulch over strawberries in the field was pulled back last week to let the plants start growing. Now that the ground is drying out, I’ve been busy plowing and tilling in manure. Although I’m capable of getting down on the ground to plant and pull weeds, I much prefer running tractors. Most tractors have manual transmissions, a mechanical mystery to many younger people but not to quasi-geriatrics like me.

This is the time of year when the most delightful yet short-lived of smells is on the air. Although the internet has nothing on this particular scent, I believe it’s damp forest leaves fermenting in the warmer weather and releasing an aroma that’s like the much loved smell of burning leaves but without the pungent smoky components.

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