There are 20,000 species of butterflies on the planet, with over 725 different species in North America alone.  Before going out to look for caterpillars, you may want to do some research about which caterpillars are native to the area that you live.  You can often find a list of native caterpillar or butterfly species on your state’s official website. Try asking the librarian at your local library to help you locate books and periodicals that can help you identify native caterpillars in your area. You can find a list of state wildlife websites to help you find caterpillars here: https://www.fws.gov/offices/statelinks.html Once you have identified the types of caterpillars in your region, you can narrow down your search by what kind of caterpillar you’d like to have for a pet.  Different kinds of caterpillars develop into different kinds of moths and butterflies, so you may choose one based on its caterpillar state, or on what type of butterfly you’d like to see emerge from the cocoon.  Some caterpillars can be dangerous to touch.  You may want to take that into account when choosing a type of caterpillar to start looking for. You may want to choose a species of caterpillar that you have ready access to a food source for.  Caterpillars prefer leaves from their “host plant” to eat. Different kinds of caterpillars (and therefore butterflies) prefer to reside in different kinds of plants, so It’s important that you choose what kind of caterpillar you’re looking for in order to know where to look.  The plant a breed of butterfly prefers is called a “host plant.”  Some examples of host plants for certain species of caterpillar are:  Monarch butterfly caterpillars prefer milkweed plants. Spicebush Swallowtail caterpillars tend to reside in spicebush. Your best bet to find a Zebra Swallowtail caterpillar is in a Paw-Paw plant. Black Swallowtail caterpillars are commonly found in parsley, dill, or fennel plants. Luna moth caterpillars can be found in both walnut and sweet gum plants. Cecropia Moth, Viceroy or Red-Spotted Purple moth caterpillars can be found in cherry trees. Different caterpillars are more active at different points of the year, but nearly all caterpillars can be found in the Spring and Summer months.  You will likely not be able to find caterpillars beyond the early stages of fall.  Some caterpillars enter a state similar to hibernation throughout the colder months. Other caterpillars lay eggs that stay dormant until spring. It may not be easy to spot a caterpillar right away.  Caterpillars often blend in with their environment as a defense mechanism against predators.  One way to spot a plant that likely has caterpillars in it is to look for signs that a caterpillar has been feeding on a plant recently.  Different kinds of caterpillars will leave different eating damage, so it’s important to look for the type of damage caused by the caterpillar you’re looking for. You can find photographic examples of different caterpillar eating damage here: http://www.raisingbutterflies.org/finding-immatures/caterpillar-strip-patterns/ Caterpillars cling tightly to the leaves and branches they are on, so pulling on it could injure the caterpillar or even pull off its legs.  Instead, place your hand, a leaf or twig in the path of the caterpillar and allow it to crawl onto it to transport them.  Be careful not to touch fuzzy or spiny looking caterpillars, as the bristles you see may be a defense mechanism that can cause skin irritation. Always wash your hands after handling caterpillars.

Summary: Find out which caterpillars are native to your region. Determine which kind of caterpillar you’re looking for. Research the plants in your yard or area. Start your search in the spring. Look for caterpillar eating damage. Catch a caterpillar by letting it come to you.


Transfer the spinach to a colander to allow excess water to drain out. Press the spinach into the colander with your hand to remove even more water. Finally, transfer the spinach to the center of a clean tea towel. Roll the spinach in the towel and wring it out to remove the last bit of water. Draining the spinach will prevent the filo dough from becoming soggy. Pour the 2 tablespoons (30 ml) of oil into a large saucepan. Heat the pan over medium heat. When the surface of the oil is shimmering, add the onion. Cook the onion for about 5 minutes, until it’s softened and starting to become translucent. Good oils for cooking the onion include olive, canola, coconut, or vegetable. Stir in the garlic and cook it with the onion for about 15 seconds, until the mixture is fragrant. Then add the spinach and cook the vegetables for another 5 minutes. To use fresh spinach instead of frozen, add the spinach in batches, and cook the mixture until the spinach is dark green and wilted. Transfer the hot spinach mixture to a large mixing bowl. Add the herbs and cheese and stir well to incorporate all the ingredients. Set the mixture aside to cool for about 30 minutes. This will ensure the eggs don’t cook when you add them. You can replace some of the feta with other cheeses, such as ricotta or jack cheese. Crack the eggs into a medium bowl. Whisk the eggs briefly to break up the yolks, and add them to the cooled spinach mixture. Add the pepper, to taste. Mix the filling well to incorporate all the ingredients, and distribute the eggs evenly throughout the mixture. Use a pastry brush to spread a thin layer of olive oil over the bottom and sides of a 9 by 13 inches (23 by 33 cm) baking dish. This will help the filo dough to cook evenly and become crispy without burning. Lay a large piece of parchment paper on a flat surface, like a counter. Unroll the thawed filo dough and place it on the parchment. Cover the filo with a slightly damp tea towel or sheets of paper towel. Never leave the filo uncovered, or it will dry out very quickly. Remove a sheet of filo from the pile and cover the rest with the towel. Place the sheet into the baking dish, slightly off center so the edges overhang the sides of the baking dish. Repeat 5 times, slightly overlapping the filo so the entire bottom and sides of the dish are covered with an even layer of dough. Use the pastry brush to apply a thin and even layer of oil to the filo. Make sure you cover the entire surface of the dough; otherwise, it may dry out during the baking process. Repeat the same process, laying down 6 separate sheets of filo to cover the baking dish with another even layer of dough. When you’ve finished, use the pastry brush to brush the dough with a layer of oil. Pour the filling mixture into the center of the filo-covered baking dish. Use a spoon or spatula to distribute the filling evenly throughout the baking dish. One at a time, fold the overhanging pieces of filo over the filling. When there are no more pieces hanging, cover the top with two sheets of filo. Tuck in the edges down the side of the baking dish. Use a pastry brush to coat the top sheet with a layer of oil. Repeat three more times, so the spanakopita is covered with 8 sheets of filo. Transfer the spanakopita to an oven that’s been preheated to 375 °F (191 °C). Bake the pie until the top is crispy and the filo is golden brown. This will take between 35 and 45 minutes. Remove the spanakopita from the oven, cut into portions, and serve hot.
Summary: Drain the spinach. Cook the onions. Add the garlic and spinach. Add the parsley, dill, and cheese. Add the eggs and pepper. Oil a baking dish. Roll out the filo dough. Lay down a layer of filo. Brush the filo with oil. Lay down a second layer. Fill the dough. Cover the filling. Bake the spanakopita.