2018: The Year Squirrels Discovered our Pomegranate Tree

November 5, 2018

...ss the squirrel issue this morning beginning with a year end review of our fruit harvest totals: Fuji apples: 0 Winter banana apples: 0 Fuyu persimmons: 0 Hachiya persimmons: 0 Peaches: 0 Pomegranates: 6 Figs: 20? Avocados: 20? but with a few bite marks So not a total loss in the pom department but a long ways from my days of thinking that the hard skin of pomegranates are squirrel proof. This is the point in my squirrel complaint blog post where...

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Picture Sunday: Amazon’s “Rasta Imposta” Squirrel Costume

Mr. Homegrown

August 11, 2013

Miscellaneous

7 Comments

...nd run around the yard would squirrels be so confused that they’d leave my fruit trees alone? From the Amazon reviews: it even comes with nuts By squirrelman When I first saw this squirrel costume, I went a little nuts (pun intended 🙂 ). I starting buying one for everyone I knew. My wife, kids, lawyer, dentist, family practitioner, our local barista, and even my boss. Needless to say, we all suited up for halloween and went out as a dray (for thos...

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Return of the Egg

Mrs. Homegrown

January 22, 2013

Miscellaneous

24 Comments

...ith the blending of green egg and brown egg genes. Happy as I am about the eggs, their re-appearance means our too-short winter is closing fast, and that our fruit trees need to be pruned, asap. When do hens start laying in your part of the world?...

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Book Review: A Feast of Weeds by Luigi Ballerini

Mr. Homegrown

February 26, 2013

Food, Foraging

7 Comments

...o peel the pads to eat them. This is an understandable mistake for an Italian to make. For some odd reason only the people of the New World eat the pads of prickly pear–in the Mediterranean and Middle-East, where the plant has been imported, only the fruit is consumed. I’m looking forward to cooking up some of the recipes, which were contributed by Ada De Santis, who runs a farm on the Salentine peninsula of southern Puglia. Thanks to A Feast of W...

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Citified Parched Corn

Mrs. Homegrown

March 18, 2013

Food, Food Preservation, How-to, Recipes

8 Comments

...chips (though there’s nothing wrong with that!) or too sugary, like dried fruit or energy bars. Then I recalled parched corn. Parched corn–dried corn which has been roasted–is one of those legendary Native American foods, like pemmican, which you hear about but don’t necessarily ever get to try. Parched corn is a lightweight, long-keeping, high-energy trail food. It can also be ground into flour and used in cooking. I have vague elementary school...

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