Finally finished

Finally finished the fence. What a job. If I had known it would be so labor intensive, I’d have just popped the rabbits with my pellet gun and chalked it up to balancing nature. I’m also probably 75% of the way towards redoing the rows to align them with the new gate positions and new dimensions. The pic’s shows the new area of the garden all fenced, filled, and ready for planting. Nothing will go there for about a month. All that’s left of the job is building and hanging the gates. Probably won’t be able to judge the effectiveness of the fence, in terms of keeping out the rabbits, until the planned green bean crop germinates. That sends out a call to action but even then, I may not know for sure since the plan is to use an insect cover over the row until ready for pollination, well into October or early November. One thing for sure, no more armadillo problems and from time to time, they play hell with plants digging for ants, grubs or worms.

Ready to plant
Ready to plant

I frequently mention palmettos and palmetto fronds. We basically live in a jungle of palmettos and they are tough, tough plants. As tough as they are, it’s no surprise that they are hard to kill but it is a surprise that it’s just as hard to start new ones. If you have a spot where you’d like to have palmettos growing, forget it. You can’t buy them at nurseries, you can’t dig them out from one spot and transplant to another; you’re just out of luck. But this season, for whatever reason, baby palmettos are popping up in the garden with a fairly high frequency. So if anyone wants to some palmetto starts, just let me know.

Ever eat mashed sweet potatoes? We almost always bake them. When I harvested the latest batch a month or so back, there were lots of smallish ones – just too small to bake or slice – so Nancy decided to try mashing them. Best ever. I’m nominally ok with sweet potatoes but don’t do back flips when they’re on the menu. I’m back flippin’. You peel and boil them exactly as you do white potatoes then whip with butter and milk, again the way you would with whites. Then you mix in maple syrup and sprinkle with cinnamon – those are the key, new ingredients. Nancy did roughly a pound or so of potatoes and used 1/4 cup of maple syrup. I’ll pay just a little more attention to the sweet potato crop in the future. Another good thing about mashed sweet potatoes is, according to one of Nancy’s quilting buddies, you can freeze them. That’s a good thing because even though the potatoes do keep quite a while in the fridge, they will eventually go bad and since you pick them all at the same time, you go from no potatoes to a fridge full – way more than you can eat in a month.

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