Kingfisher

August 2009 – While waiting for the mushroom season to begin in earnest, the electric blue of a kingfisher always lifts the heart...

imageThe coming weeks are the best time to see what must be our most colourful bird along our rivers and lakes. Even the most ignorant birdwatcher should have no difficultly recognising the small electric blue form streaking away low and fast across the water, for kingfishers are unmistakable with their bright metallic blue-green backs, orange breasts and red feet. At first glance the sexes appear identical, but when viewed close up, the female has a red lower mandible. In common with most birds, the young are drabber than their parents, only gaining the full iridescent plumage of their parents as they reach breeding age at a year old. 

Unfortunately, despite their colouring, for much of the year kingfishers are surprisingly difficult to see, being small – they weigh barely an ounce and a half – and shy. They are much more visible in high summer, however, owing to their remarkable fecundity. In a good year each pair can rear three clutches of six or seven eggs, a feat which is only possible if backed by both adults hunting non-stop throughout the day.

While they are most often spotted fleeing from the human intruder, patient watchers can get a better glimpse by waiting quietly near favoured riverside vantage points. These are generally branches overhanging the water from which they dive into the water, eyes closed and bill open, to snatch small fish from the shallows.

Kingfishers are unusual – although far from unique – in nesting in tunnels which they build in suitable riverside banks. They excavate these using their powerful dagger-shaped beaks, mining 2 – 3 feet into the earth to lay six or seven almost spherical white eggs in a depression at the end. These are hatch after three weeks, after which each youngster needs 12 – 18 small fish daily. This means the parents need to catch prodigious numbers of minnows each day.

The chicks are fed in rotation, the order determined by the hungriest chick jostling its way to the front of the tunnel. With so many youngsters dining on such a rich diet, the nest chamber rapidly becomes deeply unhygienic. Fortunately the chicks fledge at four weeks, after which they rapidly have to learn the hard facts of life.

The huge demands for food mean pairs are extremely territorial, ferociously driving off any intruder on their stretch of water and even expelling their own young within a few days of fledging. As a result, mortality among youngsters is very high and their size and energy requirements mean they are particularly vulnerable to bad weather.

Many flee to the milder temperatures of estuaries and coasts in winter, but prolonged frost still kills many, leading to huge population fluctuations. In the past water bailiffs reasoned that salmon and trout fry must feature on the menu and persecuted them, while others were shot them to feed the Victorian passion for taxidermy or the hat trade. As a result the official population is the surprisingly vague 3,600 – 6,000 pairs. Fortunately, the recent spate of mild winters, coupled with the end of persecution, mean numbers seem to be on the increase.

Kingfishers are distributed across all of Britain, but are most common in lowland areas, along rivers, canals, lakes and gravel pits. Their two main requirements are suitable earth banks in which to dig a nest tunnel and plenty of shallow clear water where prey is easily spotted.

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Read the latest mushroom-hunting news – what is (and isn’t) up, what it looks like and where to find it . . . plus, of course, cooking and preserving tips. Better still, get regular updates in the comfort of your own home by taking up our free subscription - simply drop us a line via the 'Content' page or e-mail danielr.butler@btopenworld.com . . .

Mushroom Newsletter (10 May 2010)
Mushroom Newsletter (13 April 2010)
Mushroom Newsletter (2 July 2010)
Mushroom Newsletter (23 January 2010)
Mushroom Newsletter (29 July 2010)
Mushroom Newsletter (4 June 2010)
Mushroom Newsletter (8 November)
Mushroom Newsletter (9 December 2009)
Mushroom Newsletter (Chanterelles - July 2010)
Mushroom Newsletter 3 June
Newsletter (1 November)
Newsletter (12 September 2009)
Newsletter (20 October 2009)
Newsletter (28 September 2009)
Newsletter (6 October)
Newsletter (September)
Newsletter 11 August
Newsletter 13 January 2009
Newsletter 20 April 2009
Newsletter 20 May 2009
Newsletter 3 March 2009
Newsletter 4 July

Wild Food

Our ancestors relied on wild food from the fields and woods, great great grandfathers were transported for helping themselves, while Mabey, Mears and Fearnley-Whittingstall have introduced a new generation to its charms. So what free delicacies are available now?

Alexanders
Birch Sap Wine
Chanterelles
Chestnut
Cockles
Elderberries
Hairy Bittercress
Hogweed
Hops (March 2010)
Morel
Pennywort
Ramsoms (May 2010)
Red-legged partridge
Silver Birch
Sloe
St Georges (April 2010)
Stinging Nettles
Wild strawberries

Wildlife Profile

Britain is blessed with a rich and varied fauna - what seasonal highlights are visible now?

Badger
Barn Owl
Bats
Brown Hare
Butterflies
Fieldfares
Frog
Garden Warbler
Great spotted woodpecker
Hedgehogs
Jay
Kingfisher
Mistle Thrush
Mistle Thrush
Moths (July 2010)
Nightjar
Nuthatch (June 2010)
Partridge
Redstart
Roe Deer
Spiders
Tawny Owl

Recipes

Just as we Britons have lost any mushroom lore we might once have possessed, so most of us are at a loss when we finally venture into the kitchen with our haul. In reality, however, mushrooms are one of the easiest things to work with. They have such fantastic flavours, the general rule is to not to mask these with complicated recipes. Most should be cooked, particularly the first time, because they can be indigestible, but otherwise, simple is usually best . . .

Baked eggs and rocket with chilli and yoghurt (June 2010)
Chanterelle and Feta Quiche
Chanterelles a la forestiere
Chicken and Mushroom Pie
Chicken-of-the-Woods Satay
Elderflower Cordial
Grilled Cepes
Jew's Ear on Pasta
Morel Fondue
Morel Stroganoff (March 2010)
Parasol Tempura
Pearl Barley and Wild Mushroom Risotto
Shaggy Ink Cap Soup
St Georges Vol-au-Vents
Venison and Blewit Casserole
Wild Mushroom and Nut Pate
Wild mushroom soup