Self-Sufficiency – Page 12 – John's Random Thoughts and Discussions

Getting Ready for the Crafting Months

I’m not quite ready to kick back and enjoy the wood stove yet, but I may be getting there. The wood pile is starting to look mighty nice and the cool evenings are definitely inviting. In a week or two, I imagine that we’ll need to start having evening fires and that’s when the crafting will begin. Of course, I participate in a number of crafts, but this winter I plan to focus on making some socks. Warm socks are a must have item during the cold winter months.

In Knitting for the Gentleman Farmer you see a pair of socks I made using my Knifty Knitter, but I’d like to do more. The socks I’ve made so far are more akin to slippers, than something you’d put on your feet before your shoes. So, I recently purchased Loom Knitting Socks: A Beginner’s Guide to Knitting Socks on a Loom with Over 50 Fun Projects (No-Needle Knits), which is a book designed for us who like to avoid needles because they’re a tad hard to handle. This book tells you quite a lot about making socks in just a few pages. For example, you discover how to size your socks properly so they don’t slide around on the wearer’s feet (as mine are prone to do).

The book uses looms of various sorts, one of which is the Knifty Knitter. I may end up getting a few other loom types, which wouldn’t bother me at all. It would be nice to create socks that I could wear anywhere with shoes and that simply isn’t possible using the Knifty Knitter. Fortunately, I already have some print socks (socken bedrucken in German) that are very versatile. I’ll also have to get used to working with thinner yarn and possibly add a bit more light so I can actually see what I’m doing.

What I like best about this book is that the author takes time to demonstrate how you can create an amazing array of patterns using a loom. The Knifty Knitter instructions only show how to create a straight knit-nothing very fancy at all. I’ll be able to use the techniques I learn in this book to create nicer looking hats, blankets, and scarves as well (generally, I don’t make other items, even though I certainly could). If you’re looking at getting into crafting, but aren’t sure where to start, you can find some quilt ideas here.

Unlike a lot of books on the market, this one provides realistic levels for each of the patterns. In addition, there is a nice mix of models (young, old, male, and female). It gets tiring to see books that feature all of the patterns being worn by a young woman. Seeing a guy wear some of the items is a nice change for me and will make me feel more comfortable giving those particular sock patterns to my male friends.

Now all I need is a full tea kettle and some of Rebecca’s amazing herbal teas. With the fire started, tea in hand, and some music playing, my Knifty Knitter (and other looms yet to be purchased) will see a lot of use this winter. I’ll provide updates on some of the other looms I try later in the winter.

Exercising Care in the Woods

It’s fall and the woods are quite beautiful. For the most part, the bugs have started packing it in, even though we haven’t had a frost yet. I can spend hours in the woods, enjoying a soft breeze, with nary a bite to show for it. There are times where I just sit on one of my stumps up there and wait for something to happen (it usually does). I never run out of interesting things to see in the woods, despite the fact that they really aren’t all that large.

Of course, it’s also the time of the year when I’m cutting wood for winter. So, I often go up with my chainsaw in hand, looking for wood to cut up. The first priority is to keep the woods clean, so I start by cutting anything that is already lying around. Even small wood burns, so I’m not too particular about what size the logs are. Sometimes I find a log that is quite dry and burns nicely lying right there on the ground. In fact, that’s where I found these piece that I cut up.

There is an equal mix of slippery elm and black locust in this case. Both woods burn quite nicely. These pieces are quite dry, but not rotted. Even if there were some rot, I’d take the wood because it’s better to keep the woods cleaned up whenever possible and wood with a little rot still burns just fine.

After I get done looking for fallen wood, I find any snags (trunks that lack limbs) that no one is using. It’s important not to cut down every snag because owls and other birds often nest in them. In addition, it could be a matter of self-preservation because bees will also nest in the snags at times. (For this reason, I actually put my ear up to the trunk and listen for a while.) On this particular day, I found a wonderful piece of black locust to cut up.

This snag looks like a mess. It doesn’t appear to be usable. The inside has rotted out and there are shards where the tree was hit by lightning. However, this is black locust and the wood is actually quite good. Cutting into it, I found that the outside had indeed rotted a little (up to a half inch), but the inside was both sound and dry. so, the snag ended up on the wood pile along with everything else.

On this particular day, I found everything I needed on the ground or as a snag. However, there are some days when I do need to cut a tree down. When this happens, I look for trees that are already completely dry (the bark has come off of its own accord) and no one is using. Even with these restrictions, I usually find all I need. All it takes is a little looking and given the beauty of these woods, looking is something I like to do.

Notice that these pictures show that the woods is intact. It’s what I try to achieve when I cut wood for winter. I leave all of the young trees and anything that’s alive intact as much as possible. Even the ground vegetation is left intact except for the narrow path I create for myself. (All the wood is carried down by hand to minimize damage.) Using management techniques like these ensures that the woods will continue to look beautiful and produce wood well into the future.

Have you taken a stroll through a woods lately? Let me know your thoughts about careful management techniques at [email protected].

The Many Appearances of Firewood

Most people are used to viewing firewood as simply cut up logs. The logs are then stacked in cords (128 cu. ft) and proudly displayed outside the home. They have the old homestead or wild west view of wood, with the healthy young male whacking away with an axe and turning perfectly good chunks into kindling. However, real firewood comes in a variety of forms, not just logs. In addition, the wood is often stored in a basement or other area inside the home for easy access and to keep it dry. We actually have firewood in three forms:

Logs: The old time view of wood cut across the natural growth of the tree. However, unlike the television view of logs, our logs are generally 24″ long and up to 10″ in diameter. No one really takes a huge log and splits it down into kindling (unless absolutely necessary)—they use the copious branches of the tree for that purpose.
Disks: A wood stove doesn’t care how the wood is oriented. If you put a piece of wood into the stove, it will eventually burn (assuming the wood is dry). In Splitting the Dreaded Elm I discuss how to avoid splitting elm by cutting the tree into disks that will fit into the wood stove sideways. This means we can burn a tree up to 24″ in diameter without splitting it. Most trees that someone looking for firewood encounters aren’t that size.
Slabs: This kind of firewood is actually the focus of this post. Slab wood is what remains when you turn nicer hardwood logs into boards for furniture or other uses. The slabs are bundled together and you cut them to length with a commercial table saw or a chainsaw.

Slab wood is the sort of firewood that you won’t find at your local store and you generally can’t get it delivered by someone who sells firewood. You actually need to know someone who has a sawmill and is willing to sell you the remnants as firewood. What you receive doesn’t really look much like firewood at all. It doesn’t look like a board either—it looks like wood scrap, which is what it is.

The advantages of slab wood are many:

It costs a lot less than a cord of logs (usually about half).
It’s guaranteed dry.
The presence of flat surfaces makes it easy to stack.
You know you’re getting quality hardwood that won’t clog your chimney.
It’s unlikely that the wood will contain any serious pests such as carpenter ants.

Slab wood also has some serious deficiencies:

It isn’t readily available from most sources.
You normally can’t buy just one cord.
There is the problem of cutting the slabs to length.
It’s absolutely essential that the wood not get wet because it soaks up water like a sponge.
You must mix slab wood with other kinds of wood because it tends to burn both hot and quickly.

Our wood pile currently contains all three kinds of wood we use. The pile in the basement of our home has mostly logs and slab wood. The outside pile contains logs and disks. Most of the outside wood currently contains pests, such as carpenter ants. After a good freeze, the ants will be gone and we’ll be able to bring the wood inside a little at a time to burn. In the meantime, we have a wonderful assortment of wood inside to use during the cool autumn months.

So, how do you like your wood (slabs, disks, or logs)? What kinds of wood do you prefer to burn? Let me know at [email protected].

Hidden Eggs

Some time ago I wrote a post entitled, “Dealing with Broody Chickens.” The chicken in question had decided to take to her nest box and stopped laying eggs. That’s only one sort of problem that can occur with hens. In some cases, a hen doesn’t become broody, she takes another course to perceived motherhood. In this case, Daisy decided to hide her eggs from view.

Of course, we didn’t know that she had decided to hide her eggs until later. Because Daisy lays a particular egg color, a beautiful light blue, we had noticed we weren’t getting any eggs from her. However, we also hadn’t noticed any broody behavior. She was still out with the other chickens and didn’t have any of the other tendencies either.

I had also noticed an odor around some of the plants at our house. Given that we live just a few feet from the woods and that we have livestock, the odor didn’t attract too much attention, but I should have paid more attention to this particular odor.

Things got interesting one evening when we put the chickens up. Daisy was nowhere to be found. We searched and called, but no Daisy. Finally, we closed the coop up thinking that some wild animal had gotten our poor hen. Imagine our surprise the next morning when she turned up outside. That’s when I decided to follow her around a bit. She kept going over to the hostas and I finally saw something interesting. See if you can see it in this picture as well.

Up near the top of the frame in the center of the picture you see a hole in the hosta covering. Normally the hostas won’t have a hole like that. When you look very closely at the hole in the hostas, you see something. Taking a closer look, you can see what that something was.

Daisy had built herself a nest in the hostas and laid 18 eggs there. She was busy setting on eggs that would never hatch because we have no roosters. Unfortunately, a good many of them were rotten by this time and cleaning them up was an unpleasant experience. This would lead many people to ask why we risk letting our chickens run free. There are many benefits in having chickens that can run around as they like.

Happier chickens
Fewer health problems
More eggs for the most part
Better egg quality
Lower feed costs
Reduced insect and other pest problems

Chickens like to get out and hunt for bugs. They eat more bugs and grass than they eat anything else. The more bugs chickens eat, the less mash you feed them and the lower your feed costs. The resulting eggs have more nutrients. Chickens will also clean up food dropped by other animals, which reduces the food left for pest animals. This means that all of your animals live in a better environment and you have fewer worries about having to deal with pests later.

In short, losing the 18 eggs was bothersome (not to mention expensive), but the benefits of letting Daisy run around are far greater. Let me know your thoughts about chickens running free at [email protected].

Fermenting Fruit and Animals

Every year a certain amount of fruit falls from our trees and ends up rotting on the ground. For some people, that would be the end of the story. A few others might clean up the resulting mess. However, we choose to leave it in place. The fruit actually ferments and produces alcohol. Even through many people don’t realize it, fermentation is a natural process that would happen quite easily without anyone’s help. In fact, some of the best tasting foods, such as sauerkraut, are naturally fermented (most sauerkraut you buy in the store isn’t naturally fermented and you’d be able to taste the different readily if it were).

It turns out that the animals in the area enjoy imbibing in a little fermented fruit. Our experience isn’t uncommon either-it happens all over the world. There is never enough fruit left over to make the animals terribly drunk (as happened recently to a moose in Sweden). Most of the time they appear to get a bit happy and go on their way. Until the other day, all I had ever seen eating the fruit were the rabbits and deer in the area. So, it surprised me a little to see our laying hens swaying back and forth on their way to the coop. I couldn’t help but think of those teenagers you see on TV who have used a fake id from somewhere like https://fakeyourdrank.com/ to buy cheap booze and have drunk more than they can handle. Rather than going to an unscrupulous liquor store, however, It seems that the hens also enjoyed the fermented pears lying on the ground.

All of the fruit we grow (apples, pears, plums, cherries, and grapes) will ferment given time. You might wonder how the fermentation takes place. The easiest way to see the start of fermentation is to look at unwashed grapes, especially wild grapes. If you look carefully, it appears that they’re covered with dust. That’s not actually dust, it’s wild yeast. When the fruit is ripe enough and the yeast is able to breach the skin, fermentation begins.

If it’s so easy to create alcohol from natural sources, you might wonder what all the hubbub is about in buying yeast. Different yeast have different properties. When you rely on a wild yeast, you get varying results. Cultured yeast has known properties, so it works better when making bread or wine. The results are repeatable. In addition, using a cultured yeast makes it easier to stop the natural conclusion of the fermentation process, which is always some type of vinegar-like substance (more specifically, lactic acid).

At issue here is how much responsibility a landowner has to nature when it comes to fermented fruit. Because we pick the vast majority of our fruit, the animals in our area get a little happy and that’s about the extent of what happens. When you leave full trees of fruit to rot though, it could become a problem for the wildlife in your area, such as that moose in Sweden. If you can’t pick your fruit for whatever reason, try to find someone who will. Otherwise, you might find yourself trying to correct the errant judgements made by the wildlife in your area when it gets drunk. Let me know your thoughts about fermentation and animals at [email protected].

Harvest Festival 2013

Normally Harvest Festival is a well-organized event for us. I plan the time carefully and include a week out of the office to ensure I have time to harvest the last of the garden and all the fruit without problem. However, all the planning in the world won’t account for the vagaries of nature every time. Even though the Harvest Festivals in 2011 and 2012 went off precisely as planned, the Harvest Festival this year ended up being one emergency after another. It started when our fruit ripened three weeks sooner than expected—make that half the fruit. The other half of the fruit is ripening this week on schedule. The odd ripening schedule points out another potential issue with global warming, but more importantly, it demonstrates the requirement for flexibility when you’re self-sufficient. Yes, it’s possible to plan for a particular outcome, but what you get could be an entirely different story.

This year’s Harvest Festival was stretched out over three weeks while I continued to write and do all of the other things I normally do. (Fortunately, Rebecca was able to put many of the tasks she needs to perform on hold.) Of course, the dual work requirements made for some really long hours. Creating an enjoyable work environment is one of things that Rebecca and I work really hard to obtain. It’s part of our effort to make our close relationship work. So, this Harvest Festival included all of the usual music and other special environmental features we normally have. Lacking this year was much in the way of game playing, but it was a sacrifice we needed to make.

One of the bigger tasks we took on this year was processing four bushels of corn that someone gave us (all in a single day). Actually, the corn came from a few different sources, but the majority came from a single contributor. Of course, we started by husking the corn and getting all of the silk off.

The next step is to cut all of the corn off the cob. This step can be a little tricky. You need a moderately sharp knife around 8″ long. If the knife is too sharp, you’ll take off some of the cob with the kernels. A knife that is too dull will damage the corn and make a huge mess. The knife needs to be long enough so that you can remove the kernels safely—a pairing knife would be an unsafe option.

We use a raw pack approach when working with the corn. You want to be sure to pack the corn firmly, but not crush it. Rebecca always takes care of this part of the process because she has just the right touch.

Each pint or quart is topped off with boiling water at this point. We don’t add anything else to our corn. The corn needs to be processed in a pressure canner because it’s a low acid food (the processing time varies, so be sure to check your canning book for details, we rely on the Ball Blue Book and have never had a bad result).

We had four fresh meals from the four bushels of corn. There is nothing quite so nice as corn roasted on the barbecue. We also gave the chickens an ear (plus all of the cobs). They seem to have quite a good time pecking out all the kernels.

Even with these few subtractions, we ended up with 42 pints (each pint will last two meals using the recommended serving size of ½ cup) and fourteen quarts (used for soup and for company) out of the four bushels of corn. As a result, we have enough corn in the larder now for about 1½ years (a total of 140 servings).

Our Harvest Festival this year included processing pears, grapes, apples, a wide variety of vegetables, and even some of the meat chickens (125 ¾ pounds worth on a single day). The point is that we did get the work completed and we did it while still having as much fun as is possible. We’re both admittedly tired and still resting up. Still to come is the garden cleanup and the wood cutting, and then we’ll have an entire winter to rest up for next spring. Let me know about your latest self-sufficiency emergency at [email protected].

Hornets in the Pear Tree

It always pays to look at your trees carefully before you do anything with them. That’s why it’s never a bad shout to consult a Tree Care Specialist in Jacksonville, Fl before making any drastic removals on your own. You never know what will be living there, especially if you’re like me and don’t use noxious sprays. There are many times where birds are nesting in the trees and I try my best not to disturb them. Trees also harbor a number of insects and other animals. Whatever is hiding in that tree, it won’t be apparent when you first approach.

For example, this pear tree looks perfectly normal. I was approaching it one morning to pick the ripe pears and it looked just like this when I first saw it. However, I always exercise caution when I want to do something with the tree and in this case, caution was very much warranted. Hiding in the tree was a hornet’s nest (about 24″ tall and about 12″ in diameter). You’d have to be brave to get rid of this on your own, which is why some people may opt to check out sites like https://www.pestcontrolberkshire.com/pests/wasps-hornets in the hopes of getting in touch with a pest control company who would be able to get rid of the nest in the safest way possible.

Even when you get up close (and this was as close as I dared to get), the hornet’s nest isn’t immediately obvious. You really need to look before you do anything or suffer the consequences. Unfortunately, this tree has around 60 pounds of fruit on it. The fruit will likely go to waste because it isn’t worth getting stung to retrieve it. The deer will likely enjoy some good meals off us this fall as the pears drop and ferment.

Of course, the first thought would be to get someone to remove the nest, but the cost of doing so would far outweigh any benefit obtained from retrieving the fruit. In addition, hornets are one of those odd insects that are neither completely useful nor a complete nuisance. In the spring and early summer, hornets are helpful predators that actually kill off extremely harmful pests. The particular kind of hornet that we have, the bald faced hornet, also helps pollinate our trees. It’s one of eleven pollinators that I’ve identified that visit all of our trees during the spring. In other words, killing the hornets is a bad idea.

During the fall months, the tastes of the hornet change and they begin craving sugar. That means eating into some of the fruit we grow. However, they’re only attracted to fully ripe fruit that is almost to the point of being a little overripe. We avoid damage from the hornets by picking our fruit when it’s just a little underripe. When a hornet has made a small hole, we can brush it away. The bald faced hornet isn’t aggressive except when it comes to its nest (or outright abuse by humans). Respectful treatment doesn’t result in a sting (at least, Rebecca and I haven’t been stung by them them entire time we’ve had fruit trees, which is over 17 years now). The only thing that will really get you into trouble is disturbing the nest, which is why that tree will remain unpicked this year.

Once winter arrives, the majority of the hornets will die. The new queens will live on in the center of the nest, ready to emerge in the spring. What I’ll do is cut the nest out of the tree during a day when the temperatures are below freezing, move the nest to a sheltered tree in the woods, and tie it into place. When spring comes, the new queens will emerge in the near woods, produce a brood, and those new worker hornets will help pollinate our trees.

Discovering how to work with insects is an essential part of being self-sufficient. If I were to take the same approach that most people take, it would cost me money to remove the nest and then it would cost me more money when my trees aren’t pollinated properly in the spring. Taking the approach I am now is counterintuitive, but it’s also the best approach to use. Let me know your thoughts about hornets at [email protected].

Every Year is a Good and a Bad Year (Part 2)

Each year is different. It’s one of the things I like best about gardening and working in the orchard. You never quite know what is going to do well. It’s possible to do absolutely everything right (or wrong) and still end up with a mystery result. In the original Every Year is a Good and a Bad Year post, we had a combination of personal events conspire to derail the garden to an extent, yet we still ended up with an amazing crop of some items.

This year it’s a combination of personal and weather issues. We had a really wet spring and the warm weather was late in coming. After attempting to plant our potatoes twice (and having them rot both times), we decided that this probably wasn’t going to be a good potato year. In fact, a combination of wet weather in the spring, a really late frost, a few scorcher days, followed by unseasonable coolness have all conspired to make our garden almost worthless this year. (A pleasant exception has been our brassicas, which includes items like broccoli.) Of course, that’s the bad news.

The amazing thing is that our fruit trees and grape vines have absolutely adored the weather and a bit of a lack of quality weeding time. The pears are so loaded down that I’m actually having to cut some fruit in order to keep the branches from breaking. The grapes are similarly loaded. One vine became so heavy that it actually detached from the cable holding it and I had to have help tying it back into place. Nature is absolutely amazing because there is always a balance to things. A bad year in one way normally turns into a good year in another when you have a good plan in place.

We keep seeing the same lesson from nature—variety is essential. When you create a garden of your own, you absolutely must plan for a variety of items to ensure that at least some of the items will do well and your larder will stay full. Eating a wide variety of food also has significant health benefits. Although you might read articles about the “perfect” food, there is in reality no perfect food. In order to maintain good health, you need to eat a variety of foods and obtain the nutrients that each food has to offer. It seems as if nature keeps trying to teach that lesson by ensuring that some items will be in short supply during some years.

What sorts of items do you find are highly susceptible to the weather? Which items seem to grow reasonably well each year? Let me know your thoughts at [email protected].

Delicious Queen Anne’s Lace Jelly

It wasn’t long ago that I wrote The Wonders of Queen Anne’s Lace. In that particular post, I provide a recipe for making a delicious jelly from the flower. This year’s jelly is the best Rebecca has ever made. The flowers were plentiful and extremely fragrant this year. In fact, the wildflowers as a whole were amazing this year. Something about the cool wet spring and odd summer weather caused the wildflowers to grow in such profusion that every trip to town was a joy (I just wish I had thought to stop along they way and take some pictures—such is the problem with missed opportunity). The difference was so incredible that the road department actually held off mowing the shoulders just so people would be able to enjoy the flowers longer (the shoulders have since been mowed in the interest of public safety). Wisconsin’s rustic roads received quite a workout as people enjoyed the splendor.

In thinking about my post earlier this week about every year being a good and a bad year at the same time, the profusion of wildflowers this year is definitely a good thing. However, it also brings to mind an issue that everyone needs to consider when using herbs of any sort (including Queen Anne’s Lace). The difference in potency this year is striking. Just sticking my nose into the bag I used to collect the flowers this year was overwhelming and you can definitely taste the difference in the resulting jelly. Herbal potency varies year-by-year and also location-by-location (it also varies according to the age of the plant, the part of the plant used, and a number of other factors). It’s important to consider the strength of the herbs you collect when you use whole herbs as we do. We don’t use herbs for medicinal purposes (an exception is comfrey, which I do use for foot baths and on sore muscles), but we do use them in cooking where a difference in potency can be quite noticeable and sometimes unwelcome when the result is unbalanced. In short, you need to take potency into consideration when picking and using herbs.

Some people try to overcome these differences by using a standardized herbal extract. A standardized extract contains a specific amount of the active ingredients in a particular herb. You can depend on the herb extract acting in a certain way. However, the equipment needed to create a standardized herbal extract is well beyond the means of most enthusiasts working in smaller herb gardens. In addition, there is some discussion that standardized herbal extracts leave out valuable, but less researched, components that are also useful and helpful. In short, when you buy a standardized herbal extract, you might not get everything the plant has to offer.

In looking at the beautiful jars of Queen Anne’s Lace jelly now adorning our larder shelves, I know I’ll enjoy a bit of summer this winter every time I have a bit of it on my toast. Sometimes the wonder of herbs comes from enjoying them just as they are. Even so, the smart gardener does keep potency in mind. Marking jars with perceived strength is a good idea, especially when cooking with a particular herb could lead to a resulting imbalance in the taste your food. Let me know your thoughts on herbal potency at [email protected].

Early Fruit Harvest

I’m continually reminded by the weather that nothing is certain about gardening than uncertainty. Our pear trees served to illustrate the point on Saturday. I had checked them just a few days before and the fruit was still rock hard. Of course, that was before a heat wave hit (it has been in the upper 80s and low 90s here) after a relatively fall-like period. The change in weather caused the fruit to ripen incredibly fast. By yesterday (Sunday) we already had some fruit on the ground because it had fallen off, overripe.

The odd thing is that the weather has only affected four of our pear trees. Normally, the pears ripen pretty much at the same time, but that isn’t the case this year. We’ll have two distinct picking periods, which might actually be beneficial given the size of the harvest this year. You can be certain that I’ll be watching the other four pear trees quite closely.

Even with the drop off, the harvest this year is huge. We didn’t pick up any of the windfalls yesterday because they really were quite bad. The trees have yielded 200 pounds of fruit so far and there is more to pick. We stopped picking because we’ve run out of space to put the pears in the house. So, we’ll process this batch and pick some more.

Of course, I’m wondering what has caused the odd ripening and why it has affected only some of the trees. I think the weather is definitely the cause. The variance in temperatures can be attributed to global warming, but I think there must be something more to it than that. I do know now that I’ll need to check the trees every day during this time of the year from now on (normally I check every three or four days until the fruit starts to ripen, at which point, I start checking every day).

There are consequences to the early ripening. In checking the fruit yesterday, I did note that the pears are larger than normal, which is probably the result of those early spring rains. The water content is also considerably higher than normal, which means that we probably won’t be making much pear butter this year (it would take too long to boil the pears down). Even though the pears taste wonderful and are a bit more flavorful than normal, the sugar content is considerably less than normal. The main reason is that the pears ripened before the sugar content could rise. As a result, we might have a hard time making pear jam and using the pears for wine will be harder too. The pears will make amazingly good juice, chunks, and pear sauce. Rebecca also plans to make some more pear mincemeat. Our larder was starting to get a bit low and we had hoped the pears would be suitable this year (they are).

The lower sugar content has had one positive effect. Normally we have to battle hornets during this time of the year. They like to eat holes into the pear and sometimes a piece of fruit will contain a hornet when you go to pick it (making it necessary to look carefully at the fruit). The hornets are definitely fewer this year. On the other hand, we’ve noticed a few more earwigs than normal. Both hornets and earwigs are beneficial at other times of the year because they do keep other parasites in check. The key to avoiding an infestation is to ensure you pick the fruit just before the peak of ripeness (the fruit has a good taste and the sugar content is high, but it’s still a little hard). If you wait until the fruit is completely ripe, hornets and earwigs will almost certainly attack it.

We have been working with fruit for about 17 years now and no two years have been precisely the same. There are general trends in how our fruit will react in any given year, but nothing precise. Flexibility is key in making an orchard work. So, what are you seeing in your orchard this year? Let me know at [email protected].