Texan Magazine Fall 2023

EUROPEAN-STYLE DRIVEN PHEASANT SHOOTING DECOYING MALLARD DUCK HUNTING

UPLAND BIRD HUNTING FOR QUAIL, PHEASANT, & CHUKAR

FREE-RANGE TROPHY AXIS DEER, WHITETAIL DEER, & BLACKBUCK ANTELOPE HUNTING

SPORTING CLAYS SIMULATED DRIVEN SHOOTING HELICE “ZZ BIRDS” SHOOTING

FLY-FISHING FOR BASS, BLUEGILL, & RAINBOW TROUT GUADALUPE RIVER FLOAT TRIPS

HANDGUN & LONG-RANGE RIFLE SHOOTING VENUES

LUXURY LODGING, FINE DINING, RESORT AMENITIES, & EVENT FACILITIES

EDITOR-IN-CHIEF

CREATIVE DIRECTOR

PHOTOGRAPHERS

CONTRIBUTORS

LISA DANTE

KEITH CHESTER

JOSH HUSKIN

LISA DANTE

MARC HESS

DR. JUSTIN PHILLIPS, L.Ac

LISA DANTE

MARSHALL E. KUYKENDALL

EDUARD PEYER

BILL DANTE

MATTHEW HARVEY

DR. RICHARD BRUCE WINDERS

ALBERT FLORES

NANCY FOSTER

SHERIFF JAVIER SALAZAR

JIM PETERSON

ILLUSTRATOR

JEREMIAH TEUTSCH

CONTRIBUTING PRODUCTION STAFF

JOSH LOPEZ, SAMANTHA MUSCAT-SCHERR, GABRIELA ALTAMIRANO

America’s

LETTER FROM THE EDITOR

Imagine you are researching your ancestry and you find out that you are a direct descendant of a victim of the Salem witch trials. Writer and marketing executive, Nancy Foster did just that. Read about it in this issue as she takes us on a scenic and historic journey that provides the ultimate guide to witch city.

Speaking of all things spooky, I often wondered why monarch butterflies are often included in the hair design of flowers and extravagant skull makeup so often associated with the Day Of The Dead. Find out in our gardening article.

Texas is full of fascinating history and it is said that there would be no Texas without the Texas Rangers. 200 years after their founding they are one of the most powerful forces in the state. New threats posed by organized crime, terrorism and drug cartels have stretched them far beyond their traditional roles of criminal investigation and law enforcement.

I know we are all looking forward to the cooler temps of fall. Dare I put it in print and mention the cooler weather, or should I just whisper it into the air in hopes that the fall weather doesn’t scare off?

Happy Autumn! Lisa

Dante

Editor-In-Chief

THE MAGIC AND MYSTIQUE OF

SALEM

by NANCY FOSTER: DIRECT DESCENDANT OF A VICTIM OF THE SALEM WITCH TRIALS

The spookiest city in the USA is actually a beautiful and picturesque seaside town in Massachusetts with a haunting and major historical past. Impressive architecture, excellent food, stunning hotels and quaint bed and breakfasts make this charming hamlet a fabulous getaway.

Immaculate Conception Church

- Mary, Queen of the Apostles Parish, Salem, Massachusetts

Known as “Witch City,” there’s so much to see in this fascinating city where you will find dozens of 17th and 18th century buildings to explore.However, you can’t talk about Salem without mentioning it’s infamous witch hunt era. Tragically, innocent people died during these trials.

Susannah North Martin was 71 years old the day she was hanged as a witch. It was 1692, and mass hysteria was at its height in Salem, which is located on Boston’s North Shore. Young girls claimed spells caused them to utter strange sounds, clutch their heads, and experience spirits choking or stabbing them. Neighbors accused neighbors of sorcery, and 150 arrests were made throughout the region. Susannah, an impoverished widow who lived 30 miles away in Amesbury, was among those accused. Her crime? Being an outspoken woman who annoyed her neighbors so much that rumors

of her practicing witchcraft ran rampant. She was carted off in a wagon, denied counsel and thrown in a crude jail with five other women, all who met the same fate and all who could have redeemed themselves had they admitted to being witches. At

her trial, Susannah scorned her accusers, maintained her pious beliefs and went to her death on Gallows Hill with head held high. All in all, 14 women and five men were hanged and one man was stoned to death before the tragic witchcraft trials in Salem ended in 1693. Susannah North Martin was actually my 11th great-grandmother.

Susannah North Martin was actually my 11th great-grandmother.

Salem’s Colorful Past

Salem was settled by colonists in 1626, although its roots harken to Native American tribes who inhabited the region then known as Naumkeag for thousands of years. Salem deserves credit for remaining committed to its historical significance as one of the most prosperous communities in the New Colony, where maritime merchants sailed the globe to establish lucrative trade markets, and where tales of its horrifying witchcraft period still educate and fascinate the young and old.

So Much To See And Do

Much of downtown Salem is walkable, and you’ll enjoy it more if you do. Visitors will sense the days of yesteryear while discovering 18 period homes built between 1620 – 1720 and over 600 historical plaques that ID many homes and buildings. Several period hotels and B&Bs are in the heart of the historic district, but one we favor is the Hawthorne Hotel, opened in 1925 and designated a Historic Hotel of America. Named after author Nathaniel Hawthorne, the hotel is a step back in time with wellappointed common areas and a lobby that beckons you to sit for a while. Standard rooms are not overly spacious, but the décor is tasteful, the beds are comfortable, and views of the city are lovely. There are two dining options, the 1920s themed Nathaniel’s (go for breakfast and order the quiche), and The Tavern, a homey pub-style place

where you can belly up to the bar or dine at well-spaced tables. The eclectic menu has excellent choices, but consider ordering a side of decadent Parmesan Truffle Fries… arguably the best on the planet. For a light meal, pair the fries with a cup of Steve’s Creamy Seafood Chowder and sip a local craft beer. You’ll dine in a state of bliss.

The grassy, eight-acre Salem Commons, used since the 17th century, is next door to the Hawthorne and will entice you to take a relaxing stroll through the Village Green. Add to that a walk to the thoughtprovoking Proctor’s Ledge Memorial, a stone wall etched with the names of the witch trial victims and their execution dates. Stop next at the Salem Witch Museum, a must-see attraction to help you understand more about the dark era when so many were accused, tried, and hanged. There’s often a waiting time and tickets can only be purchased online, but the realism of the exhibits makes it well worth going.

TEXAN TRAVEL

TEXAN TRAVEL

An easy and fun way to see a lot of Salem in a short amount of time is on an escorted tour, and there are many. Hop on the Salem Trolley for a one-hour tour or sign on for a themed tour. One you might enjoy is the Haunted Footsteps Ghost Tours where you have the option of three 90-minute tours including the History Tour, 1692 Salem Witchcraft Walk or the Haunted Footsteps Ghost Tour. The Salem Maritime National Historic Site is also a must-see. The complex sits on nine acres and holds significance as the first National Historic Site in the U.S. Within its nine acres are ten historic buildings, nine archeological sites, and an 1871 lighthouse. Other historical sites of interest are the 1815 Custom House, Peabody Essex Museum, and House of Seven Gables (the setting of Nathaniel Hawthorne’s 1851 novel). You’ll find many monuments to explore including a 6’ witch-themed bronze statue honoring Elizabeth Montgomery, star of the 1960s “Bewitched” TV show. Several episodes were filmed in and around Salem – including scenes at the Hawthorne Hotel. The panoramic waterfront is significant to Salem, and a scenic stop is Pickering Wharf, a beautiful harbor-side district of historical landmarks, waterfront dining, and local shops. If you visit during May - October, take a sail on the gaff-rigged schooner FAME, a replica of the 1812 privateer vessel that sails into Salem Sound. Stroll from there to nearby Derby Wharf, home to the 171’ Friendship of Salem. It’s an impressive replica of a 1797 merchant ship.

For sheer fun with a big helping of nostalgia, carve out an hour and visit Salem Willows. This 35-acre city-owned park, just a five-minute drive from downtown, was built in 1858 and offers great waterfront views, lots of green space and lush picnic grounds. Kids of all ages will enjoy the 1905 carousel, an old-fashioned 50s era arcade with games like Skeeball, Galaga, and Pac-Man, and foodie stops for pizza, lemonade, ice cream, and popcorn. Don’t expect modern, but do expect old-fashioned amusement.

TEXAN TRAVEL

Friendship of Salem at the Salem Maritime National Historic Site

TEXAN TRAVEL

Historic Richard Derby House

Ropes Mansion and Garden

The Witch House

Dining

You won’t go hungry in Salem. Depending on your mood, there are many excellent cafes, bistros, walk-ups, bars, pubs and fine dining choices. Like most New England towns, Salem prides itself on seafood. Many eateries will include freshly-caught haddock, cod, swordfish, lobster, or crab cakes on their menus. For regional food specialties, try a plate of whole-bellied fried clams (never, ever the clam strips, lest you want derisive looks from true Yankees). A five-minute walk from the Hawthorne Hotel brings you to two finedining establishments by Pickering Wharf.

Finz Seafood and Grill overlooks Salem Harbor and dishes up culinary wonders including fresh lobster, Crab Stuffed Haddock and Yellowfin Black and White Sesame Tuna. Its nautical theme, builtin raw and sushi bars, and outdoor patio dining make this one a winner for taste and atmosphere. At the trendy Sea Level Oyster Bar, irresistible choices include Baked Seafood Pie, Stuffed or Steamed Lobster, or the Salem Sound Clambake. The wait will seem shorter if you leisurely sip a frosty Scary Mary cocktail or Blueberry Martini.

TEXAN TRAVEL

Schooner Fame, image courtesy of North of Boston Convention and Visitors Bureau

TEXAN TRAVEL

Shopping

Everyone loves to shop and you’ll find tons of trinket shops, boutiques, candy shops, galleries and museum stores in Salem. Stroll the Essex Street Pedestrian Mall for lots of choices, and venture onto side streets where you’ll notice numerous shops with quirky names.

It is somewhat ironic that Salem, famed for all those hanged in 1692 and later exonerated, would become the haven for up to 1000 self-proclaimed modern-day witches or Wiccans. They have found the city welcoming and a good fit for their nature-focused allegiance and spiritual credo of “Harm no one and do as you will.” Many have become shop owners and stock items on the occult, healing herbs, and talismans in addition to attire and trinkets.

When To Go

Fall is a lovely time to visit Boston’s picturesque North Shore, but in Salem, especially around Halloween time, it gets very, very busy. Visitors from around the globe come to enjoy witch-themed activities and events, so unless you enjoy crowds of people, long waits, and much congestion, you may have a more relaxing time avoiding the last two weeks of October. Plan ahead if you want to stay in the city at any time…it’s a popular year-round tourist destination. Lodging choices include historic hotels, B&Bs, and plenty of VRBOs, and we’d recommend staying three days, simply because there’s so much you’ll want to experience.

For those with more time, within thirty miles of Salem are other fascinating historic communities including Gloucester, famed for its fishing industry and Old Man of the Sea statue; Ipswich, site of dozens of 17th and 18th century homes, and Newburyport, a quaint historic fishing seaport.

For area info, visit Destination Salem at www. salem.org, northofboston.org or visitma.com.

Nancy Foster was born and raised in Boston’s historic North Shore. She, along with other descendants of Susannah North Martin, lobbied the Massachusetts legislature to erect a sign in honor of Martin. It can be seen on I-495 N in Amesbury, MA which was formerly farmland owned by the Martins. Nancy has authored more than 400 articles for national, regional and local magazines and newspapers. She heads Foster Tourism Marketing in Kerrville, Texas.

From Top: Fort Pickering lighthouse over Salem Harbor on Winter Island; Salem town common

by LISA DANTE

TEXAN HISTORY

As much as horses are associated with Texas, I can tell you without a doubt that the game of polo did not originate here. No, not even close. Polo dates back to Persia in the 6th century BC. It was at first a training game for cavalry units, usually the king’s guard or other elite troops. Warlike tribesmen also played it with as many as 100 to a side. Now fast forward a few centuries and you will find that modern polo was introduced to India by the Muslim conquerors in the 13th century. The game as we know it today, is played on horseback between two teams of four players each. They use mallets with long flexible handles to drive a wooden ball down a grass field and between two goal posts. It’s certainly the oldest of equestrian sports.

So when exactly did the game arrive in Texas?

It’s hard to say. Research proves there’s a “gray area” when it comes to nailing down, exactly, where the first polo game was played in the United States. But, in the early 1870s a British Captain, William Michael Glynn Turquand retired to the area around Boerne, Texas. He knew that one of the best ways to prepare horses for the rigors of military life was to train them to become polo ponies. In 1883 Captain Turquand formed the Texas Polo Club and an exhibition game was held in San Antonio. This event is believed to be the first polo game played in Texas.

A Remarkable True Texas Tale Of Cowboy Polo Ponies And More

First of all, in case you didn’t know, a horse used in the game of polo is called a pony, but that is only a reference to their agile type rather than their size. Almost all polo ponies are “horse-sized.” Today, most polo ponies stand around 15 hands. Various breeds used include mountain ponies from the Himalayas, Manipur ponies, Arabians and the ever-popular Thoroughbreds.

TEXAN HISTORY

Keeping all that in mind, the following is an excerpt from the book, “They Slept Upon Their Rifles,” written by Marshall E. Kuykendall. He is a rancher, author, historian and scion of one of the first families of Texas (the Old Three Hundred) and has documented the migration of his family into Texas in the 1800s.

Cowboy Polo

By Marshall Kuykendall

“Bill Kuykendall, born in 1899 (was Marshall’s father) and became a very well known polo player in a very short time. He only played from 1930 to 1939. In one of the first tournaments he was in that was held in Arlington, Texas, his fledgling inexperienced team won the tournament!

He and his team of four, had only one groomsman, and only took two or three horses a piece to play in this major tournament. The horses were unroached, meaning longmanned and their tails were not tied up. The reason for both was so that your mallet didn’t get tangled up in the horse’s mane and tail. A polo game is very grueling and has several periods called chukkers. (An Indian name from India, where modern polo was started.) The maximum duration of play in a match is eight chukkers of seven and a half

minutes each with intervals of three minutes after each chukker. The horses are required to run full-out through one of these chukkers and all polo players had to bring enough horses to change at least one time per chukker, which meant they brought eight to ten horses per player.

Bill and his group took only about eight to ten horses total for ALL of them and they didn’t have a groomsman for each player. This was unheard of in the social circles of polo playing where everyone could afford a groomsman. How uncivilized! The groomsman was the fellow who saddled the horses, got them ready to play and held them at the ready so when a player needed to rush over and mount another horse, the horse was saddled and ready to go at moment’s notice.

When Bill and his group arrived in Arlington, Texas, for the big shindig, the social group of polo folks there would have very little to do with these upstarts from the Hill Country of Texas. Remember that in 1932, the Army cavalry had big, well known polo teams. Teams from Fort Sill Oklahoma and Fort Sam Houston in San Antonio were present. Fourteen teams were represented in that particular tournament which were some of the very best in the Southwest.

Polo players have handicaps just like in golf. They are handicapped from one goal to ten goals, meaning that’s how many goals each player could possibly make in any given game. Needless to say, Bill’s team was almost in the minus numbers, since they had so little experience. They were rated at about four or five goals total for their team. The other teams were so highly rated that they thought that would not be

a problem.

The tournaments are structured in brackets where the winners advance and the losers drop out. For instance, if Bill’s team was scheduled to play, let’s say the team from Wichita Falls, Texas, when the game started, Bill’s team already had a five goal advantage. Then Bill’s team beat the other team on the “flats,” meaning

they beat them seven to six actual goals. In other words, Bill’s team scored seven actual goals, and the other good, wellknown team could score only six actual goals. The teams were stunned! Remember this is in the 1930s.

Bill’s team played the next

team in line and beat them also. The players were so impressed with the ruffians from the Hill Country that they sent down their groomsman from the other teams, roached Bill’s horses manes and tied up their tails. It was a gallant thing to do. Bill’s team ended up winning the tournament and their names made the rounds as the newcomers to watch out for.

Bill’s team ended up winning the tournament and their names made the rounds as the newcomers to watch out for.

Gates Mills, Ohio ca 1936. Bill Kuykendall is on far right

TEXAN HISTORY

TEXAN HISTORY

But How Did He Do It?

I asked Bill, my dad, how he did it. His answer was simple and interesting. There were plenty of top-notch horsemen among the cavalry and among the private teams. Men who knew how to ride well and could hit a polo ball. Dad and his teammates were top cowboys who road superb horses and could hit the polo ball fairly well too. The difference was in the horses and the horsemanship. Dad’s horses could outrun just about everybody on the field and the cowboys were better horsemen than the others on that particular day, by-and-large. So they simply out-horsed them and were able to steal the ball away enough to score enough goals to win the games.

Dad bought most of his horses from Roy Stubbs of Johnson City, Texas. There was a reason for that. Horses raised in real rough,

rocky country will NEVER fall with you. Horses raised in blackland or sand, where most folks think they should be raised, will fall all the time when put to the test. Dad, bless his heart, was rough on horses and if one fell with him under any condition, he was gone from the ranch by sundown no questions asked. (Cattle ranching was a tough business back in those days.) You take Sutton Croft or Ralph Robinson, or dad, these men who rode horses every single day for their livelihood.

These men would run a horse across the slippery rocks in the bottom of the Pedernales River or the honeycomb rocks around Onion Creek and rope a big Brahma bull on a short 30 foot rope tied to their saddle and dare their horses to fall with them. These men were Texas Hill Country cowboys, and damn good ones.”

TEXAN HISTORY

Jaipur, India

TEXAN HISTORY

Today, Polo is played around the world, even in the snow! In January of 2024, St. Moritz turns into the world capital of polo. Snow polo premiered in 1985 and is the only high-goal tournament on snow. And did you think that only horses are used while playing polo? Nope, how about elephants and camels. What an interesting game that must be!

If horses are your preference, (ha, ha) there are many reputable Polo clubs right here in Texas. Almost every major city in Texas has one with upcoming matches.

In the words of Will Rogers…

“After seeing kids play polo against big guys, it only shows that horses are the greatest equalizer in the world. No matter what you weigh, the little fellow is your equal on a horse.”

Annual Elephant Festival in Jaipur, Rajasthan, India

St. Moritz, Switzerland World Cup Snow Polo

RHEINGAU WINE REGION IN GERMANY

by JIM PETERSON, WINE ENTHUSIAST & INSTAGRAM WINE INFLUENCER

When I flew A-10s in Germany I would occasionally take some time for a “Rhine River Tour” on my way back to the Air Base. We could remain at our 1,000foot minimum altitude over the river, while cruising the valley past the castles sitting high atop their perches overlooking the river. We would be close enough to see the castle visitors turning their heads to check us out and sometimes wave at us as we flew by.

I would usually start my tour up north just before the valley formed and then head south. Eventually we would

reach this one spot where the river valley takes a 90-degree turn almost directly east and leads you toward Frankfurt. That turn was always the point where I would peel off because flying directly towards the busy airspace of Frankfurt was never a good idea. As many times as I did this, I never realized that 90-degree turn signified the beginning of the Rheingau wine region where some of Germany’s first Rieslings were made. I recently returned to Germany after moving away over 16 years ago, and I was so excited to finally explore this wine region I knew so little about.

TEXAN WINE

TEXAN WINE

WHAT MAKES THE RHEINGAU SPECIAL?

In the short span when the Rhine River runs east-west, the constant sunlight exposure of the south-facing slopes creates the perfect conditions for vineyards to thrive. This stretch of the east-west running Rhine is only about 18 miles long. Being so small, the Rheingau accounts for less than 3% of Germany’s total wine production. Within this small area there are several different pockets of soil types, which means the wines can vary greatly in character depending on the producer and the vineyard.

The Rheingau has the highest concentration of Riesling among the 13 German wine regions, with almost 80% of the vineyards planted with Riesling. Another 12% is Pinot Noir, known in Germany as Spätburgunder (shpate-bur-goon-dah), which can be fun to both pronounce and compare with French or

American versions of Pinot Noir. Although the late-harvest Spätlese (shpate-laze-uh) Riesling was initially developed in the Rheingau, many of the Rheingau Rieslings are quite dry and very food friendly. The best Rieslings in the Rheingau will typically have a Grosses Gewächs or “GG” designation, which roughly translates to “Great Growth.” It is sort of the equivalent of a French Grand Cru vineyard. With such a small production of wines, it is not surprising that many wineries do not even export to the United States. Even for the ones that do, there are often some of their high-end, small quantity bottlings that never make it to the US. One of the advantages of my recent visit to the Rheingau was discovering and tasting some of these amazing small production wines. What follows is a taste of my visit.

TEXAN WINE

SCHLOSS VOLLRADS

This beautiful property sits alone up the hill from the village of Oestrich-Winkel. When you see a Schloss in Germany it is sort of equivalent to a British “Estate” house. It’s not a medieval type of castle (that is a Burg in Germany), but it is usually quite large with beautiful grounds. Schloss Vollrads is just that, and they also happen to produce some outstanding wines. They are open to the public, so you can just walk in during normal business hours. They have a small tasting room where they will gladly pour a taste or two, but you can also buy a glass or a bottle and sit in the shaded courtyard and enjoy the serenity of these surroundings.

Like the other wineries I visited, Schloss Vollrads is a Verband Deutscher Prädikatsweingüter (VDP) producer, which means they are in a group of wineries offering guaranteed levels of quality and yield. You will often see the VDP designation on quality German wines. Schloss Vollrads has two “GG” wines, which are vinified in German oak barrels for added depth and complexity. These are wines built for aging, but you will likely not regret opening them in their youth. I especially enjoyed their “1716” trocken (dry) Riesling and the 2019 Schlossberg GG Riesling.

TEXAN WINE

SCHLOSS JOHANNISBERG

The incredible grounds of Schloss Johannisberg were less than 300 yards from our lodgings, so a visit was paramount. They claim to be the first Riesling estate in the entire world, going back over 1,200 years to their first production. We were able to taste three of their 2022 vintage wines. My son loved the Grünlack Spätlese, so I couldn’t resist bringing a bottle home to share with him in the future and reminisce about our visit.

I was hoping to hang out and sip wine at their “Goethe’s Viewpoint” tasting booth to enjoy the spectacular view, but it was not open on Tuesday. The nice lady in the tasting room casually told us, “The Rheingau usually sleeps on Monday and Tuesday after a busy weekend.” I had to chuckle at that, but it is a good travel tip. Schloss Johannisberg is a beautiful estate with delicious wines, amazing views, and a visit is worth your while.

TEXAN WINE

WEINGUT JOHANNISHOF

Just down the hill from us it was hard not to notice Weingut Johannishof each time I drove by. Unlike every other place on the street, this 400+ year old house is offset from the road at an odd angle. It turns out it was built parallel to an old creek that ran by the house when it was a mill. Curiosity about this place finally got the best of me, so I took a chance and stopped by on a whim. What happened next amazed me.

The 10th generation owner, Johannes Eser, greeted us near the front door. After a brief introduction and explanation of our purpose, he took us inside to try a few wines. After I told him I was from Texas, his eyes brightened and he told me the story of how during the mid-1980s he had interned at the “new” Riesling project a family friend had started in Fredericksburg, Texas. Wow! We also had a common acquaintance with the Prüm family in the Mosel region, where we had visited for a family dinner the week prior. With so many coincidences, we did not lack conversation.

Johannes’ wines were equally intriguing. His Berg Rottland GG Riesling, vinified in 100% oak, astoundingly reminded me of a Meursault from Burgundy (which is a Chardonnay). However, it was the nose on the 2022 Rüdesheimer Ramstein Riesling that bowled me over, and that bottle came home with me. We had so much fun, so this instantly became one of my favorite winery visits.

Johannes Eser, 10th generation owner of Weingut Johannishof on the left, with Jim Peterson

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Weingut Johannishof cellar

TEXAN WINE WEINGUT TRENZ

Slightly up the hill from us was Weingut Trenz. I had never heard of this 340-year-old producer, now run by the gregarious Michael Trenz. This isn’t surprising because he does not export wines to the United States. We stopped in for a tasting and discovered a rather modern operation in terms of the wines. There were traditional Rieslings, but we also tasted a rosé, a Pinot Noir, and a sparkling rosé. This was a fun place to visit, and we even had a nice dinner at their courtyard restaurant later that night.

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WEINGUT LEITZ

You could say I saved the best for last because from the moment I booked a Rheingau visit, I knew I wanted to visit Leitz. I have been familiar with their wines for over 20 years. The winery has been run by Johannes Leitz since 1985, who took over when he was only 19 years old. His father died when Johannes was two, and his mother did what she could just to keep the vines alive while she ran her flower shop full time. Having been forced to work in the vineyards at an early age, Johannes did not have a great passion for wine.

Once that passion was finally ignited, what happened can only be described as a tremendous German success story. With only 7.1 acres of vineyards when he took over, he has managed to expand the operation to 346 acres with wine sales all over the world. At one point, in Russia of all places, his passport literally fell apart from all his travels to promote his wine.

The Leitz wines are fantastic. Toni Leitz, Johannes’ 25-year-old son, was a gracious host during our visit. We tasted 12 different wines, including four GG wines. There is something for everyone in the vast portfolio of Leitz wines. They have sweet wines, dry wines, value wines, expensive wines, and they even have non-alcohol wines. You don’t often see them made in Germany, but I greatly enjoyed the Leitz Chardonnay and Sauvignon Blanc too. I cannot thank Toni enough for what became our favorite tasting of the trip.

EIN WUNDERSCHÖNER BESUCH

While I experienced plenty of surprises during my visit, I doubt you will be surprised when I say I greatly enjoyed my first trip to the Rheingau. For such a small, compact wine region, it punches way above its weight when it comes to the quality of the wines produced. This is a unique area, where the small village feel surrounds you wherever you go. The character of the wines, those who make them, and those you meet stay with you long after you depart. Es war ein wunderschöner Besuch. It was a beautiful visit.

TEXAN WINE RECOMMENDATIONS

As I said earlier, the Rheingau Rieslings can be tough to find, and the selections can be somewhat limited even when you do find some. I searched local wine stores and found some wines you are sure to enjoy! As a reminder, trocken or feinherb on a bottle means dry. A Kabinett is less sweet than a Spätlese which is even less sweet than an Auslese. And if you happen to spot a “GG” wine from the Rheingau, chances are it’s going to be delicious.

Weingut Leitz: You are more likely to see their “Dragonstone” or “Eins Zwei Dry” wines locally in Texas. These are great value wines, usually under $20. The fact is all of their wines are well made, so I would not hesitate to grab any Leitz wine off the shelf.

Schloss Vollrads: You may see their Kabinett or Spätlese, and both are quite good. Again, it’s hard to go wrong with any of them depending on your preferred style.

Schloss Johannisberg: It looks like my son’s favorite, the Grünlack Spätlese, can be found in Texas!

Weingut Johannishof: I found a 2019 Charta Riesling in San Antonio after my trip, and a few years of age seemed to make a difference compared to my taste of the 2021 Charta at the winery. It was proof these wines are in Texas, so grab a bottle if you see them.

Lastly, while I did not visit Weingut Robert Weil, this is another outstanding Rheingau producer you can purchase with confidence.

Happy hunting!

Follow Jim on Instagram, @tx_wine_pilot, for more wine tips and reviews.

Jim Peterson is a retired U.S. Air Force officer who mainly flew the A-10 fighter jet. He has ties to the wine business going back over 20 years and is an avid wine collector. His extensive wine knowledge includes travel to many wine regions, tasting many of the world’s top wines, and ongoing personal wine exploration. He has cultivated a large following on his Instagram account, @tx_wine_pilot.

TEXAN FASHION

Luckily, there are certain color palettes that are universally flattering. Jewel tones are rich, saturated hues that look good on every skin tone. They add a pop of color and make you stand out in a crowd. Think emerald green, sapphire blue, ruby red and amethyst purple.

After a very long, hot summer aren’t we all looking forward to some of our favorite things? Pumpkins, crunchy leaves, Halloween, cozy sweaters, and of course, fashion trends to fit the season are just a few things that come to mind. Rich hues from cobalt to amber help shake off the summer heat. The muted colors of this past season are fading away. With names like red dahlia, Persian jewel and burnt sienna, these hues have the power to make you feel confident and sophisticated. Even if the weather isn’t cool enough, jewel tones help visually transition from summer to fall.

TEXAN FASHION

TEXAN FASHION

TEXAN FASHION

Pop Of Color

Make no mistake, neutrals will always be a part of a classic, timeless wardrobe. One of the current fashion trends for fall is aiming to make things a bit brighter. By far one of the best (and easiest) ways to update your outfits with colorful accents is to use accessories. They function well as bright highlights to kick it up a notch. For example mix a bold yellow with shades of gray.

TEXAN FASHION

Modern Tweed

Tweed is back and better than ever, although Chanel has very famously held onto the look forever. It’s safe to say that this is not your grandmother’s tweed. It’s the iconic, signature fabric of fall. This timeless fabric has been around for centuries. Seen in bold jewel tones this season, channel your French-girl for fall.

Hopefully autumn will soon see cooler temps and that means we are headed towards the most exciting time of year for getting dressed!

THE LEGENDARY

TEXAS RANGERS

CELEBRATE 200 YEARS OF SERVICE

by BILL DANTE

AND CHAIRMAN OF THE BOARD,

TEXAS RANGERS FOUNDATION

CAPTAIN

FORMER

The statue of Terry’s Texas Ranger with the Texas state capitol building

It has been said that if it wasn’t for the Texas Rangers, there would be no Texas. Today, the elite law enforcement agency conducts investigations involving major violent crimes, public corruption, cold case and officer involved shooting incidents and oversees the department’s border security and tactical and crisis negotiation programs.

Wondering how it all started?

Stephen F. Austin, first assembled just ten men to patrol different ranges to protect settlers which included the 100 families that he brought to Texas. All kinds of bad guys were roaming around Texas looking for easy targets. There were banditos from the south and most of all there were Comanche Indians from the north. By the year 1826 there were approximately 300 volunteer Rangers, helping to protect lives, farms and livestock. The 1830s brought the Texas Revolution and the battle at the Alamo. The Texas Rangers had a reputation of being fearless with tireless determination. Many counties in Texas are either named after Texas Rangers, defenders of the Alamo and early politicians of the state. I’m sure you will recognize Texas Rangers Jack Hays (Hays County, San Marcos) Texas Ranger, Samuel Walker of course and his best friend Texas Ranger Gillespie.

The Texas Rangers had a reputation of being fearless with tireless determination.

It was Walker who traveled to New York and met with Samuel Colt to develop the Colt six-shooter. “A gun that would drop a horse,” was the request. That weapon changed the entire frontier. One of the first times the Colt was used in a fight was between Hays and about fifteen of his men against eighty Comanches outside the town of Sisterdale. You can read all about the battle on line. The title is, The Battle of Walker Creek. Unfortunately, Walker and Gillespie were killed not long after in Mexico fighting in the short Mexican- American war. Their bodies were brought back and supposedly buried on the same spot, in San Antonio, that also bore some remains of the defenders of the Alamo.

A little known but true fact is that all the remains were moved in 1823, to make room for the cities expansion. They were buried in one of the first city cemeteries just east of the train station. Both graves have tombstones next to each other, with some of the remains of the Alamo defenders buried between them. The interesting thing is that their graves are on a hill looking down directly in line with the Alamo. I have dropped by many times and it’s always an emotional visit.

Samuel Hamilton Walker

1847 Coltg Six-Shooter

Back to the 200th Anniversary, the Civil War came and went with the Texas Rangers still dealing with major fights against the Comanches. In 1874 the state of Texas approved the first Ranger force. Although with the Civil War ending, there were a lot more people moving to Texas. Most towns had their own law enforcement with local sheriffs. So by 1900 the need for the past type of Texan Rangers was diminishing.

Things were relatively quite until 1910 when the border between Mexico and the United States exploded. Major violence between Anglos and Mexicans caused the Governor to send at least 100 Texas Rangers to the border and a separate

force of private Rangers…. which was not a good idea. Hundreds of Mexicans were executed or killed without any legal protection. In 1919, the special Rangers were finally disbanded.

The Texas Rangers

organization was reformed with the leadership of great men like Thomas Hickman and Frank Hamer. They took the reins and led the Texas Rangers to once again be highly respected. By the way, Texas Ranger, Frank Hamer, along with other Rangers and Louisiana law enforcement are the ones who followed and ambushed Bonnie and Clyde on May 23rd 1934, bringing their reign of terror to an end.

If you haven’t seen the most recent Bonnie and Clyde movie it’s on Netflix and is called “The Highwaymen,” starring Kevin Costner and Woody Harrelson. It shows the true story of the young infamous duo of killers. Bonnie and Clyde were responsible for 14 deaths and most of them were law enforcement who didn’t stand a chance. Check it out, two great actors and a very enjoyable movie.

TEXAN TEXAS RANGERS LAW ENFORCEMENT

TEXAN TEXAS RANGERS LAW ENFORCEMENT

I wanted to mention that in 1935 the Department of Public Safety was created and the Texas Rangers have since been under that department. Colonel Homer Garrison, a legend, was responsible for managing, molding and raising the Texas Rangers status to where it is today.

In the last few decades the Texas Rangers have built one of the top crime labs in the United States, solving thousand of cases with some of national and world prominence. One example was the “Railroad Killer” who was riding from coast to coast on a killing spree. Then of course there was the horrific University of Texas sniper and lets not forget the “Killer Nurse” Genene Jones.

Today, the Texas Rangers, men and women, are stationed all over the state. In South Texas there are several places you can go to see Texas Ranger memorabilia. The first is the Texas Ranger Museum on Houston street in downtown San Antonio. You will see

stories, pictures and items that belonged to just a few of the legendary lawmen. The museum is connected to the Buckhorn saloon which has its own museum, restaurant and something cold to drink. Both located a block from The Alamo and right around the corner from the famous Riverwalk.

Texas Rangers Heritage Center, Fredericksburg, Texas

If you’re in the mood for fresh air and open skies, featuring stunning, lifesized bronze sculpture displays, then head to the gorgeous, scenic Texas Hill Country in the city of Fredericksburg. You’ll find the Texas Ranger Heritage Center, located right next to Fort Martin Scott which was one of the first frontier forts. Together you will find 25 acres with free parking and free admission and the opportunity to meet some Rangers and a pleasant knowledgable staff to show you around. The Heritage Center is on the east side of town on Hwy 290 heading toward Luckenbach or the LBJ Ranch in Johnson City.

Hard to believe there’s been 200 Hundred years of Texas Rangers. We salute the over 500 Texas Rangers who have lost there lives in the line of

duty starting in 1823. We salute the former Texas Rangers, we also salute the active Texas Rangers who someday will be in the Former Texas Rangers Association. Stand up and tip your Stetson to the men and women of the Texas Rangers.

The Former Texas Rangers Foundation, a non-profit organization based in Fredericksburg, Texas, will be celebrating the 200th anniversary with a spectacular gala on November 4th in the picturesque town of Kerrville, Texas.

The gala is open to the public and will be held at the Inn of The Hills Hotel and Conference Center. Entertainment will be the Jamm Band with members of GEORGE STRAIT’S ACE IN THE HOLE BAND with special guest BUBBA STRAIT.

Grab your hat and boots and join us for a spectacular night! For Tickets Call 830-990-1192

Fredericksburg, Texas

Kobeashi beeffrom the Sumo Ranch

CHOOSING SIDES

JUST THE SIDES MA’AM, JUST THE SIDES

by MATTHEW HARVEY

Fall is coming. Leaves are changing color, the temperature is dropping, and then you wake up and realize you live in Texas. So, it’s still hot and dry, and any leaves on tress that are green will at some point fall off, and there’s not a lot of color change either.

But you’re not going to let that get you down, you want to cook, and you want to do it now. You made it through the cold of last winter, you made it through the sweltering heat that is summer, and you may have even done some cooking then too, but onward to the season we call fall.

It’s not quite time to break out all of the holiday cooking recipes, we’re not talking Thanksgiving, and no one brags about the wonderful Labor Day feasts they create for the family gathering to watch the start of football season, but there’s still time to cook.

But what to cook?

Let’s have some fun with side dishes. But this time, let’s do it a little differently. Go basic on the meat, let’s go simple on that. Why? Well, everyone makes that the star of the meal. The precise cooking methods, the intricate seasoning and the cooking temperatures are all a part of the main attraction.

But no one ever thinks about the sides. I mean let’s be honest here for a minute. We’ve all just thought, I’ll open that can of green beans, or steam that bag of frozen veggies, and I’m done… right? Wrong! Let’s really dive in and show you how to make a complete meal so that folks might think, hey this person had some training and could do this professionally.

STARCHES

The first side I’d like to discuss is starches. What are starches? Well, we’re not here to get into a dictionary lecturing class. You don’t have the time, the patience, and do you really want me to dive into the science behind it? I didn’t think so either. Let’s just identify a few. Go ahead, shout ‘em right out! OK, don’t really shout them out, you may be in a public place, and everyone is going to start looking at you. We don’t want that.

Three basics are corn, potatoes, and rice. Each one can be easy to make, easy to enjoy, but oftentimes, unless you’re getting something fancy in a bag, it just sits on the plate, not doing a whole lot.

CRISPY RICE

So how do we spice things up? Let’s start with the rice. Let’s make some crispy rice. It’s simple, and you don’t have to be a trained chef to do it.

First, start with cooking a batch of rice, any rice will do, white, brown, basmati, jasmine, long grain, short grain, wild rice, flavored rice, you name it, it’ll do. There are very easy ways to do this part.

Option 1, the old school method. Use 2 cups of water for every 1 cup of rice. Combine in a pot over medium high heat, stirring occasionally until it boils, then cover and set on low or simmer for about 20 to 30 minutes to allow the rice to soak up the water. If you want to fancy this part up, add a couple of pads of butter while the water is getting to a boil. A word of caution though, do not overfill the pot. It will boil over and that’s no good. The cleanup sucks. Anyway, after about 30 minutes, the rice is done. Set it aside to cool. Yep that’s right, we’re letting it cool.

Option 2, if you own a rice cooker, simply follow it’s instructions and let it cook the rice for you. Add in the water, any seasoning you want, and the rice, press the little lever down and let it make the rice for you. Once done, again, set it aside to cool.

Option 3, if you’re in a time crunch, don’t own a rice cooker, or like many, you burn rice to the point of no coming back, buy a bag of microwaveable rice

and let, as I call it, Chef “Mike,” cook it for you. Again, set it aside to cool.

Ok, the rice is done, and it’s cooled, that was easy. Show me something more fun you’re thinking. OK, fine here we go. Get some green onion, or scallions depending on how they’re labeled at the grocery store. And for this we need FRESH, not dried. Wash them, they’re dirty little things, then chop them up. Take off the roots at the bottom, we don’t need those, and chop up as much as you want out of a small bundle. I usually use about three quarters of the bundle.

Put the rice and the onion in a bowl and stir them together. Next, get a large pan, I’d recommend non-stick here. Add oil to the bottom of the pan. We’re not talking about a lot of oil here, just enough to coat the pan evenly, maybe about a quarter cup at most. Turn the heat on high and wait for the oil in the pan to simmer.

Once the oil is ready, pour the rice into the pan and press down with a spatula until it’s flat and let it cook for about 4 minutes. Once the 4 minutes have passed, use the spatula to flip the rice. If it starts breaking up, that’s ok. Don’t fret, just flip it all and let it cook a bit more. If it’s not golden brown, flip it again. Occasionally I will add sesame seeds as well to add more flavor and variety. Remove the pan from the heat, and there you have it, crispy rice. You’ve upped your rice game and didn’t even think you could. Serve that with some grilled fish, chicken, or pork and really kick that meal up a notch.

CORN

Next on the list, let’s move on to corn. Corn can be an everyday staple, whether on the cob, or in a bag. But for most of us, we know we can boil it, or steam it, and then let people add their own butter or seasoning to it. But again, we’re here to step it up. We’re here to make people look at this as the best corn they’ve had out of your kitchen… ever.

For me, I like my corn on the cob grilled, not boiled or steamed. But, you’re thinking, it’s still hot, it’s 105 degrees and I don’t want to stand outside. You know what? That’s fine. I don’t either some days, so I have a cast iron grill pan I use inside. It works wonders and I can still do some grilling. If you don’t have one, I highly recommend it. So, let’s take our cob of corn and grill it.

Heat the grill pan to a medium heat. It’s cast iron so it’s going to hold heat well.

Coat the corn in butter, salt, pepper, and granulated garlic, and place it on the grill pan. Let it set and sizzle for a few minutes and slowly rotate to get all the sides evenly cooked. This doesn’t take long at all. When you see those lovely grill marks, turn it. You want the marks, but you don’t want to burn it. Now, if you’re someone who doesn’t want grill marks, but still wants to use your grill, or

a grill pan if you don’t want to sweat outside, once you season the corn, wrap it in foil and allow the foil to act as a small oven to cook. You’ll still want to rotate or turn every few minutes, we want even cooking here. Also let me mention, if you are going to use foil, you want the shiny side pointed out, and not on the food. The shiny part can flake off and you don’t want to get that in what you’re cooking, so rule of thumb when using foil, ALWAYS KEEP THE SHINY SIDE OUT.

Now if you’re using canned or a bag of frozen corn, we can still have fun with this too beyond steaming or boiling. Let’s do a quick in the pan cook that will add flavor. Take the corn (drain it if you are using canned) and combine with BUTTER, SMOKED PAPRIKA , GARLIC, and SALT. Place a pan over medium heat and add in the seasoned corn. Now if it’s frozen, you’ll hear a sizzle, that’s ok. If you don’t want the sizzle of the frozen corn, thaw it first. Stir frequently and turn, we want even cooking here. This dish shouldn’t take more than 4 to 5 minutes at the right heat as we’re simply warming the corn kernels and allowing the flavors to evenly distribute to everything. Once it’s done, top with some fresh CHOPPED GREEN ONION and again, you’ve gone above to make a great side for any meal.

TEXAN CULINARY

POTATOES

I can hear you thinking though, I’m a meat and potatoes person. I don’t want rice or corn, I want potatoes. Fine, we can upscale some potatoes. First, let’s start by doing something a little different. Next time you’re at the store look for MULTICOLORED FINGERLING POTATOES. Most stores, especially HEB, have these. Take the bag home, wash the potatoes, and dry them. Pierce the potatoes with a fork, then coat them in OIL, SALT, PEPPER, GARLIC, and ONION POWDER in a bowl. Place on a foil lined pan (come on, let’s do less dishes) shiny side down, and place into a 375-degree oven.

After about 15 minutes turn the potatoes over. After another 15 minutes check the potatoes to see if they’re done. You should be able to use a fork, and if the fork goes in and out with ease, then the potatoes are done. You’re ready to serve them up.

Another fun option to upscale potatoes is mashed potatoes. First start with washing and peeling the potatoes, cube them and put them in a pot to boil. To make sure they are boiled through, use a fork to pierce the potatoes. If they break apart, then remove them from the heat and drain.

Now, most mashed potatoes are just milk or cream, or butter and you’re done. But we’re upscaling here. Use MILK, BUTTER, CHEESE, SOUR CREAM, SALT, and PEPPER and combine with the potatoes.

You’re not going to cover the potatoes, so add everything but the milk first, then using a masher, or heavy-duty whisk, start whipping the potatoes. Slowly add in the milk until you get the desired consistency you want with them. Just like that, you’ve upscaled your mashed potatoes.

VEGGIES GREEN BEANS

But starches aren’t enough, we need some vegetables too. Why? Well because we’re making a complete meal here. Let’s prepare some green beans. For this, we’re going to need FRESH GREEN BEANS. I prefer to use already cut fresh beans, it takes some of the prep time out, but if you want to, you can use uncut green beans. Simply wash the beans and cut the ends off the beans. Usually only just the ends of the beans. Add the beans into a medium sized pan with SALT, BUTTER, PEPPER, and MINCED GARLIC Cook on a medium heat until the beans are tender but not mush. There should be a little crunch left in them by the time you’re done. You can also use BROCCOLI if you’d rather use that instead of green beans.

CARROTS

Speaking of vegetables, let’s bring back a long-forgotten side that seems to be getting a bad rap. The carrot. For some reason, the carrot has been relegated to either a cold snack, or a complimentary addition to a salad. For a long time, the only time you’d see a carrot is in coins over cooked on the side, or small and added to a roast. OK the carrots with a roast are really good, but the point is, carrots have seemed to become a forgotten side. It’s time to change that. My favorite carrots to use, are RAINBOW CARROTS.

TEXAN CULINARY

Take these, again wash them, peel them, and coat with SUNFLOWER SEED OIL or OLIVE OIL, SALT, PEPPER and GARLIC. Place on a foil lined pan and place in a 375-degree oven for 30 minutes. The carrots should be soft. Remove from the oven and then get a pan and place over medium high heat or even use a grill pan. Place the carrots down on the pan for about 4 minutes. We’re doing this just long enough to get some marks or a seer on them. This is just to finish them, as they’ve already cooked in the oven, and it will add a nice texture to them beyond just mush. And just like that, you’ve elevated your side dish and brought back a long-forgotten vegetable back to the table.

Now as you noticed, I didn’t add in many measurements to this. For me, I season to taste. I don’t use a lot of exact measurements when cooking sides. I mean, let’s be real, we’re not using huge amounts to over season, so a pinch here or there is a good starting point. Everyone’s palates are different, so I don’t want to say, use exactly ½ tsp of this, or 1 tsp of that. Just use your best judgement.

Cooking, as I’ve always said, should be fun. Play around with it a bit. Using some of the above, you can uptick any meal. These can be really quick, but fun ways to add more flavor to and a little upscale to your meals for your family, friends, or just for yourself. You’ve earned the right to pamper yourself a little. So sit back, skewer some shrimp and grill them, bake some chicken, or pork, and while they are cooking, have fun with those sides.

Show people what you’re made of by making a complete meal full of flavor and style.

Matthew Harvey is a father of two, who enjoys cooking and sharing his love of food with others. He left the restaurant industry early on and embarked on a long career in IT before eventually moving to the small, but quaint town of Bandera, Texas with his wife and two teenage kids. He feels that no recipe is too secret or sacred that it cannot be shared. Be it family recipes, recipes he’s come up with or things he’s found on the internet, he loves to share what he’s learned with other people. He has never lost his passion for cooking or his love of making people laugh while sharing what’s he’s done or made for others.

THE GREAT TEXAS MONARCH MIGRATION

by MARC HESS, EDITOR OF “GARDENING SOUTH TEXAS”

The monarch population is declining. What would happen if monarch butterflies went extinct? Adult monarchs are vital pollinators. Many of the plants humans and other wildlife depend on (think fruits, vegetables and herbs) require pollinators to reproduce. The decline in monarch populations also indicates the health of other pollinator populations, which directly impacts human food systems.

How Can We Help

Monarchs migrate from north to south each year. We get to see a lot of them here in South Texas every September and October while they are taking a critical nectar break before the final leg of their migration to their wintering ground in forested mountains west of Mexico City where they roost on the fir trees until next March.

Monarchs funnel through Texas both in the fall and the spring. During the fall, monarchs use two principal flyways. One traverses Texas in a 300-milewide path stretching from Wichita Falls to Eagle Pass. Monarchs enter the Texas portion of this flyway during the last days of September. By early November, most have passed through into Mexico. The second flyway is situated along the Texas coast

and lasts roughly from the third week of October to the middle of November. The total life span of this wintering generation of monarchs is approximately eight months from September through April.

On their return trip, monarchs begin arriving in Texas in March. On this north-bound leg of their journey they are seeking emerging milkweeds as they move through Texas laying eggs before dying. The Texas-born generation only lives about three weeks, just long enough to fly farther north to lay eggs on other milkweed plants. The offspring of this north-bound generation is also short lived but, as it leaves Texas behind, it moves farther north and eventually spreads over a wide range re-populating the eastern half of the United States and southern Canada.

Texas is a critical state in the survival of monarchs.

The complexity of the monarch’s life cycle and their dependence on the availability of milkweed and a diverse set of habitats make them vulnerable to population fluctuations. Removal of roosting trees, ecotourism in Mexico, cold weather, droughts, destruction of milkweed and insecticide use have contributed to a severe population drop since 2012.

Overall, the migrating populations are thought to be less than half the size they need to be to avoid extinction. Texas gardeners, government entities and nonprofits have been responding to the challenge of monarch population stability. Texas universities are conducting research with donated and tax-supported funding and thousands of milkweeds have been planted.

The Center for Biological Diversity estimates that, nationwide, monarchs have declined 85% in their population.

The Texas

Milkweed Controversy

Milkweeds (genus Asclepias) are the sole group of host plants for monarchs. It is the ONLY plant on which the butterfly will lay eggs, and the ONLY food source for monarch caterpillars. Monarchs cannot complete metamorphosis without milkweeds. That is why planting milkweeds is especially important in Texas. Milkweeds are perennial plants, which have evolved in tandem with the Monarchs. Their bloom and dormancy patterns match the monarch migration. The local native Antelope Horn milkweed (A. asperula), for instance, grows quickly and blooms in the spring and fall, when the monarchs are passing though Texas, but it disappears entirely in the summer and winter, when the butterflies have gone north or south. Unfortunately, most native milkweed species have notoriously low rates of germination, so growing native milkweed from seed at home is quite difficult. It also lacks the bright colors that Texans like to see in their gardens.

The more colorful Tropical Milkweed (Asclepias curassavica) is the variety most Texas gardeners choose to put in their landscapes. It is native to South America and grows upright with orange, red, and yellow flowers. Monarchs will lay eggs and enjoy nectar from tropical milkweed. But the plant can pose a great danger to the butterflies. Because tropical milkweed is native to the Southern Hemisphere, it’s not synced to the seasons in North America. This species has a much longer flowering period than native species, and will tend to keep blooming until frost. This can confuse the butterflies into sticking around late into the fall. Late-blooming tropical milkweed delays the monarchs’ natural migration pattern, causing them to die from cold before they can reach Mexico.

Widely observed in Mexico, Day of the Dead (Dia de los Muertos) happens to occur when the monarchs appear. According to traditional belief, the monarchs are the souls of ancestors who are returning to Earth for their annual visit.

The Solution

There is a very simple solution to this situation. Gardeners can cut their tropical milkweeds to the ground in October. However, most gardeners find no incentive in cutting back their plants when they are displaying their most attractive blooms. A better, native alternative to tropical milkweed is Butterfly Weed, Asclepias tuberosa. Due to popular demand and growing concern about Monarchs, Asclepias tuberosa has become more available at nurseries in recent years. Because it looks similar to tropical milkweed, look for the plant by its Latin name, A. tuberosa, to make sure you are buying the correct species. Tuberosa is native to most of the continental US and will not interfere with the monarch’s migration.

Once safely in the butterfly stage, monarchs expand their diet. They eat nectar from a variety of plants enjoyed by other butterflies, including lantanas, mistflowers, and verbenas. Wildlife gardeners should also consider planting fall-blooming perennials to bolster the buffet of nectar-rich options for butterflies. These landscape plants put on their biggest bloom show in September and October, just as the monarchs are making their way south through our area.

Butterfly Weed, Asclepias tuberosa

TEXAN GARDENING

WHITE MISTFLOWER is a small shrub that occurs locally in the wild and can also be found in nurseries.

GREGG’S MISTFLOWER is not only beautiful but irresistible to monarch and queen butterflies.

SHRUBBY BLUE MISTFLOWER, (aka Crucita), is the Rio Grande Valley mistflower, but it will reach into southern Bexar County and it’s irresistible to all butterflies.

SCARLET SAGE thrives in virtually all conditions, especially partial shade. Its cheerful red blooms feed butterflies and are also a favorite of hummingbirds.

MEALY BLUE SAGE is one the most common Salvias in our area and therefore a favorite butterfly food.

AUTUMN SAGE is a very common perennial in South Texas landscapes and it comes in red, purple, pink, and white varieties.

FROSTWEED is one of their favorite plant species. Found growing under the shade of live oaks, this plant’s blooms are timed perfectly for the fall migration. Gather seeds later this year and toss them in a shady spot in your yard.

PLATEAU GOLDENEYE puts on a show every autumn with an abundance of yellow blooms. After they finish blooming consider leaving them (their seeds) as a food source for songbirds in the winter. This plant is great for large areas as it will sprout readily from seed and form colonies.

TURK’S CAP is a native perennial that adapts to sun and shade. Many varieties exist, including pink flower ones to large flower tropical species.

MARC HESS is an author whose latest novel, “The Gillespie County Fair,” is available on Amazon. It’s a riveting story about the gentrification of rural Texas. He is also the editor of Milberger’s Gardening South Texas newsletter, a monthly (except January) publication covering the challenges and solutions of gardening in South Central Texas’s unique growing zone. It’s available on-line at no charge at https:// www.milbergernursery.com/ newsletter-archive/

Monarch butterfly on Gregg’s Mist Flower

A monarch butterfly feeding on frost weed

TEXAN DOUBLE TOIL AND TROUBLE APPLE CIDER MARGARITA

Ingredients for one serving:

• 2 ounces of Tequila Reposado (preferably Don Julio)

• 3 ounces chilled Apple Cider (we recommend HEB Spiced Apple Cider)

• ½ ounce Orange liquor

• ¼ ounce Lime Juice (one whole lime)

For Rim Of Glass:

• 4 Tablespoons Turbinado Sugar (sugar in the raw)

• 1 Tablespoon ground cinnamon

• 1 small apple, and cinnamon sticks for garnish

• Ice cubes, if desired

Instructions

Mix together the tequila, apple cider, orange liquor, and lime juice

Combine: 1 tablespoon of ground cinnamon with 4 tablespoons of Turbinado sugar

Rub rim of glass with lime wedge

Roll rim of outside of glass thoroughly in the mixture of sugar and cinnamon

Add a few ice cubes

Pour liquid into glass

Garnish with slice of apple

Add one or two cinnamon sticks

Halloween costume optional!