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will remain long enough for the eggs to hatch and the tadpoles to complete their metamorphosis into young frogs, which usually takes about six weeks.”
Gray treefrogs are masters of camouflage. Even if one is close to eye level in a shrub or tree and calling continually, finding it can be a real challenge. You’d swear it was right in front of you — which it probably is — but you still can’t see it.
The frogs have chameleon-like capabilities, changing their skin color from a neon green to a splotchy pearl-gray, depending upon the background they’re against (especially lichens). The transition is not instantaneous, usually taking one to several hours to complete, but is nevertheless dramatic. A light-colored spot on each side of their head, however, just below the eyes, doesn’t change color, nor does the bright yellow on the inside of their thighs.
Sticky adhesive toe disks allow a gray treefrog to make a series of serious acrobatic moves when catching insects. The frog may even dangle from one foot for a few seconds before righting itself and regaining its balance.
The cute little critters have one more distinctive behavior, having to do with hibernation. “Most frog species avoid freezing by spending the winter underwater or underground, below the frost line,” says Lipps, “but not the gray treefrog. Instead, it burrows under leaf litter, passing the winter at the interface of leaf litter and soil. During cold weather, glycogen in its liver is converted to glucose and glycerol, which prevents the frog from completely freezing. Amazingly, up to half of the water in its body may freeze without killing the frog.”
A second Ohio treefrog species — Cope’s gray treefrog — is found in the southern third of the Buckeye State. It looks identical to its northern relative, but the Cope’s has a faster, harsher trill than that of the melodious, mellow gray treefrog. A southern Ohio accent, perhaps?
Email Chip Gross with your outdoors questions at whchipgross@ gmail.com. Be sure to include “Ask Chip” in the subject of the email. Your question may be answered on www.ohiocoopliving.com! www.ohiocoopliving.com
W.H. “Chip” Gross is Ohio Cooperative Living’s outdoors editor and a member of Consolidated Cooperative.
The action of the gray treefrog calling is the most energyexpensive activity measured in any cold-blooded vertebrate.
Historic 1920-1938 “Buffalos” by the Pound
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Released to the Public: Bags of Vintage Buffalo Nickels
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License to grill Don’t limit your summer backyard barbecue to the same old burgers and dogs.
RECIPES AND PHOTOGRAPHS BY CATHERINE MURRAY
SOUTHWEST PORK TENDERLOIN
Prep: 15 minutes | Cook: 35 minutes | Servings: 8 2-pound pork loin 2 pounds zucchini 4 tablespoons olive oil ¼ teaspoon garlic salt 2 tablespoons (1 packet) ¼ teaspoon pepper taco seasoning 8 ears of fresh corn, shucked Preheat grill to 350 F. Rub pork loin with some of the olive oil and then season with taco seasoning, making sure to cover the entire loin. Let rest for 15 minutes before grilling. Thickly slice the zucchini lengthwise, lightly brush with olive oil, and sprinkle with garlic salt and pepper. Set aside. Grill pork loin for 30 minutes, rotating occasionally, until thermometer reaches an internal temperature of 145 F. Remove from grill and let rest 10 minutes before slicing. Meanwhile, lightly oil grate and place zucchini and corn directly on the grill. Keep a close eye, flipping after a minute or two. Once they have grill marks and are tender, they’re done.
Per serving: 496 calories, 25 grams fat (7 grams saturated fat), 91 milligrams cholesterol, 383 milligrams sodium, 35 grams total carbohydrates, 6 grams fiber, 37 grams protein.
Prep: 15 minutes | Chill: 2 to 4 hours | Cook: 15 minutes | Servings: 4 1 pound boneless skinless ½ teaspoon cumin chicken breasts ½ teaspoon crushed red pepper 1 lime, zested and juiced ½ teaspoon black pepper 2 tablespoons olive oil, plus extra 1 large onionfor brushing 3 large bell peppers2 teaspoons dried oregano 12 small tortillas 1 teaspoon garlic salt Optional toppings and side dishes: guacamole, sour cream, salsa, fresh cilantro, rice, or beans. Cut large chicken breasts in half width-wise and pound until an even thickness. Place in a large ziplock bag. Whisk together marinade ingredients (lime juice, lime zest, olive oil, oregano, garlic salt, cumin, crushed red pepper, and black pepper). Pour marinade over chicken, zip bag, and refrigerate for 2 to 4 hours (not longer than 5 hours). Cut whole onion into strips, leaving the root intact. Core peppers, remove seeds, and cut in half lengthwise. Generously oil the grill grates and preheat grill to medium. Place the onions and peppers on the grill and cook until tender-crisp, about 7 minutes for the peppers and 12 minutes for the onion, flipping halfway through. Simultaneously cook the chicken breast 7 to 8 minutes per side or until cooked through and chicken reaches 165 F. Set chicken aside to rest for a few minutes so the juices can redistribute. The grill can be turned off, using the residual heat to warm the tortillas wrapped in foil. Thinly slice the breasts and peppers and cut the root off the onion. Display on a platter for everyone to serve themselves.
Per serving: 749 calories, 25 grams fat (6 grams saturated fat), 101 milligrams cholesterol, 1,302 milligrams sodium, 85 grams total carbohydrates, 6 grams fiber, 46 grams protein.
MEDITERRANEAN LAMB CHOPS
Prep: 20 minutes | Marinate: 1 to 8 hours | Cook: 15 minutes | Servings: 4 3 sprigs fresh dill ¾ teaspoon salt (divided) 2 sprigs fresh mint ¾ teaspoon pepper (divided) ½ small cucumber 8 lamb chops 1 cup (10 ounces) plain Greek yogurt 3 teaspoons dried oregano 4 cloves garlic, minced (divided) 2 tablespoons crushed rosemary ¼ cup lemon juice (divided) 2 tablespoons olive oil Remove bigger stems from dill and mint, then finely chop, along with the cucumber. Mix together with Greek yogurt, 1 clove of the minced garlic, half the lemon juice, ¼ teaspoon salt, and ¼ teaspoon pepper. Pat lamb chops dry with a paper towel and place in a large resealable plastic bag or a glass dish. Add the remaining garlic, lemon juice, salt, and pepper and the oregano, rosemary, and olive oil to the bag or dish and toss lamb chops to ensure they are evenly coated with marinade. Refrigerate 1 to 8 hours. When you’re ready to grill, let meat sit out at room temperature for 20 minutes and preheat grill to medium-high heat. Grill 4 to 5 minutes per side, until caramelized on the outside and slightly pink in the center and a meat thermometer reads 155 F in the center. Remove from heat and let rest 10 minutes before serving.
