Could also be a groundhog.
"...how to tell the difference? .."
Observe the 'Attack' maybe?
A stakeout?
Surveillance cameras?
I dunno.
Groundhog:
Posted on 07/16/2022 5:58:40 AM PDT by Diana in Wisconsin
The Weekly Gardening Thread is a weekly gathering of folks that love soil, seeds and plants of all kinds. From complete newbies that are looking to start that first potted plant, to gardeners with some acreage, to Master Gardener level and beyond, we would love to hear from you.
If you have specific question about a plant/problem you are having, please remember to state the Growing Zone where you are located.
This thread is a non-political respite. No matter what, you won’t be flamed, and the only dumb question is the one that isn’t asked.
It is impossible to hijack the Weekly Gardening Thread. Planting, Harvest to Table Recipes, Preserving, Good Living - there is no telling where it will go - and that is part of the fun and interest. Jump in and join us! Send a Private Message to Diana in Wisconsin if you'd like to be added to our New & Improved Ping List.
NOTE: This is a once a week Ping List. We do post to the thread during the week. Links to related articles and discussions which might be of interest to Gardeners are welcomed any time!
Espoma Tomato Tome check the ingredients
I got it on sale at my Countrymax....8 lbs/$10. Goes a long way.
Could also be a groundhog.
"...how to tell the difference? .."
Observe the 'Attack' maybe?
A stakeout?
Surveillance cameras?
I dunno.
Groundhog:
Give the kids the “stake out” job...they fall for this kind of stuff. Arm them with a camera, pizza and soda. :-)
We’re making Pasta Puttanesca for lunch.
Great use for tomatoes from our garden.
Ansel; Here is something that will help prevent blossom end rot. Don’t over do it though!
https://www.amazon.com/Calcium-Nitrate-15-5-0-0-Fertilizer-Pricing/dp/B071KZBHX3
(I need to get some more from the local nursery.)
Lol.i have heard of that combo, never tried it though- might try just a small 1/2 sandwich of it
Thanks for that link- looks like a great site for varieties
Well, the local farmers mostly grow cotton and sorghum, but I’d bet a lot of them grow gardens too. There’s also the county extension service, I suppose.
We do have an early and a late season; one year the hornworms ate the tomatoes back to bare stems and the plants were bearing again before first frost. Never really stays cold enough long enough to let fruit trees do much, though.
DH has a field camera - I need to get him to set it up out there. I’ve never seen a groundhog here but that doesn’t mean anything, lol
I’ve seen the chef’s Choi e mentioned a few times. I will have to get some seeds for next year definitely. We are growing g the reds this year, but too much acid for me. But I’m gonna have a few regardless- IL. Just have to stock up on peptol first though.
Espoma Tomato-Tone is much more balanced. My farmer friend approved!! Not one tomato with blossom end rot after a semi-disastrous first year.
We found the hornworms one year...yuk...but we drowned them, fed them to the birds and the tomato plants went on to lead successful lives feeding my family well into late fall.
A chemist friend of mine said to drink a glass of milk. Since I love milk...it solved my problem.
I don’t do so well with milk unfortunately though I’ve never tried the actaid stuff beforehand. I will pick some up and try the milk as I eat the red tomatoes this year and see what happens, thanks for the tip
One of my “treats” is pimiento cheese & I make my own (homemade mayo, grate the cheese). My dad’s mom made it & it had a distinctive taste that I’ve never been able to reproduce. When I knew her, more ‘modern’ store-bought foods were becoming available ... bread & mayonnaise come to mind. When my dad was growing up, pretty much everything except for sugar and maybe coffee/tea were grown on the farm: meat (hogs, sheep, beef, chickens, turkeys, ducks), veggies in their garden, smokehouse for sausage, preserving meat, cows for raw milk kept cold in the springhouse. Granny cooked with lard made from their pigs - BEST fried chicken ever!
I am fairly sure she bought her pimientos for the pimiento cheese. They are currently not cheap and I cannot find them in every store so the thought occurred ... why not grow my own? The next question is how to store them. I do not have a pressure canner - one of these days I might treat myself to one. Hot water bath canning is all I do, but that is not appropriate for most low acidic veggies except for tomatoes (& I add a tablespoon at least of lime/lemon juice to bump up acidity).
Anyway, all of this being said, I happened across this link on preserving pimiento peppers. If you scroll down, there are lots of other articles on other peppers as well.
How to Preserve Pimentos
https://oureverydaylife.com/preserve-pimentos-32071.html
On a ‘sentimental’ note, I always feel “closer” to both of my grannies when I can. My maternal Granny did only hot water bath, including for all her veggies. They frequently had jars of canned veggies exploding in the root cellar - I am surprised they all weren’t killed by ‘bad’ canned goods at some point or another. My other granny “canned” sausage that Granddad made (both granddads were “master” sausage makers). They had metal cans & some way to seal tops & then the cans were boiled all day out in a blg black kettle in the yard. One of my dad’s favorite dishes .... sausage from one of those cans over hominy, with gravy.
https://www.bootstrapfarmer.com/search?type=product,page,article&q=shade%20cloth
https://www.johnnyseeds.com/tools-supplies/row-covers-and-accessories/shade-cloth/
30-50%
“”
Shade cloth is made of a weather-resistant, woven or knitted fabric in densities ranging between 12% and 90%. The density listed designates the percentage of light blocked by the cloth; for example, a 47% shade cloth blocks 47% of the light. In high heat, most vegetables should be grown under 30% to 50% shade. Shade cloth with density of greater than 50% is generally used for shade-loving plants or as a windbreak.
“”
Have you tried Fairlife milk? Ultrapurified, no lactose, very long shelf life and tastes wonderful. The downside, it may be hard to find and once you try it, you'll never go back to plain milk. Plain milk tastes "off".
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.