Suggestions for what to eat.....
10 years ago
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10 years ago
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Deer are eating my roses - suggestions???
Comments (42)The basic rule of thumb is rabbits and deer won't eat poisonous plants. They also tend to avoid very dry, very fuzzy, very scratchy and highly scented plants. Dry and fuzzy things get gummy in their mouths and require water to wash them down. They're eating the plants as much for the water as they are for nutrition. They avoid highly scented plants because it "jams their radar". They all rely upon their senses of smell to detect danger. Highly scented plants, not the flowers but the actual foliage, over power their ability to smell and they can't tell if there are coyotes or other predators in the area so they tend to avoid being so close to them to retain their ability to smell danger. Of course, a highly stressed animal is going to be willing to take more risks and eat things they normally wouldn't. And, they can't read, so are often not familiar with what is often on the "do not eat" lists. Sunset Western Garden book for a long time stated deer won't eat agapanthus, but they will gnaw off all the opening flower clusters, leaving them looking as if Ophelia Addams lives at your house. They tend also to avoid areas with the strong scent of blood as that 'tells' them a kill has occurred and Nature avoids death. Urine from predators can repel them because that indicates their predator has been marking its territory, and they know invading that territory can often result in them being dinner. The commercial and home repellants often work because of the "radar jamming" effects. They tend also to avoid areas where they feel too exposed, particularly where they don't have a fast, easy escape route or where they can easily become trapped. Given their choice, they will usually eat things easily accessed via their entrance and more hidden from view. Increasing stress results in them foraging deeper and deeper into normally considered unsafe areas and their taking greater risks to find food. Using the raised boards or sticks as Strawberryhill suggested is like a cattle guard. Cows see the parallel lines on the ground and instinctively know they can get their hooves caught in them, so they avoid them. Deer need something they fear will trip them or injure them. They can jump a seven foot fence because they can jump high for short distances. They can't and usually won't try jumping two shorter fences placed four or five feet apart from one another. While they can go up high for a short distance, they can't jump long distances without a good running start. The trick is finding which combination works well in your situation and for long periods. They can quickly learn your repellant efforts have no teeth behind them, like the plastic owls on poles with rabbits. If the owls don't actually fly at them, chasing them, the rabbits will quickly learn they can continue grazing right under them with no consequences. So far, the best repellant I've found for all of them are the motion sensor sprinklers. You have to get them set just right to protect the area against the varmint you have to repel, and you have to constantly remember YOU are a "varmint" when seen by the motion detector. It's the surprise of the noise and being hit with a strong, fast stream of cold water when violating the area that keeps that system working against the rabbits and deer. Motion activated lighting works for a short time, but has no "teeth" behind them, so they quickly become accustomed to them and ignore the light. They never ignore a noisy rain bird full of strong, cold water. Get hit with it once and neither will you! The real trick for safety with the motion sensor sprinkler is not to turn the hose on strongly. Too strong and it may cause the hose to burst, resulting in wasting a lot of water and causing flooding should you not find the problem for hours after it occurs. Turning the hose on to a trickle usually allows the pressure to build when needed for that strong, thirty second noisy blast of water. If the hose bursts before the pressure is needed, you shouldn't waste much water at a trickle. Normally, all it takes is one blast an evening to keep the deer out unless you have herds of them to contend with. Kim...See MoreEdible flower book suggestions and eating day lilies.
Comments (2)All daylilies are edible. But check for the botanical name, Hemerocallis fulva, or any of its cultivars. Culinary Uses: The young green leaves are edible raw or cooked. Older leaves become fibrous. Tubers are also edible raw or cooked and have a nutty flavour. Young tubers are best, though the central portion of older tubers is also good. Steam or boil the tubers as a potato substitute, or toss them raw onto a salad instead of croutons. The flowers can be eaten raw or cooked. The petals are thick and crunchy, making very pleasant eating raw, with a nice sweetness at the base because of the nectar. They taste somewhat like fresh peas. They can be fried for storage and used as a thickener in soups and stews, or used as a relish. Leaves and young shoots can be cooked and used as a substitute for asparagus or celery. Take small shoots under 15cm, strip away the larger leaves, saute in a little garlic and oil, add raw to salads, or simply steam and drench in butter for a nice, crunchy treat. Warning: Large quantities of the leaves are said to be hallucinogenic. Because of the acrid nature of the green foliage, some experience nausea, diarrhoea and vomiting after eating raw plant parts. Such people will not be affected if the plant is cooked. Eating excessive amounts of raw flowers may cause diarrhoea. Daylily Bud Saute 2 dozen daylily buds, white bases removed 1/2 cup flour 1/4 cup olive oil 3 eggs pinch of nutmeg salt and pepper I clove garlic, finely chopped Saute the garlic in a little olive oil. Beat eggs, mix in enough flour to make a thin batter. Add the garlic, salt and pepper, and nutmeg. Add a teaspoon of milk if the batter is too thick. Dip the buds in the batter and saute until golden brown. Daylily flowers can be stuffed, or added to soups and vegetables dishes. They can be boiled, steamed or added to stirfries. Add them to salads, or coat with batter and fry. Daylily leaves taste a little like creamed onions. Choose young leaves for best flavour. Add to soups, vegetable dishes and stirfries. Day Lily Pork 3/4 cup onion rings 3 tablepsoons butter 1 clove garlic, mashed 8 thin slices of pork 1 tablespoon cornflour 2 tablespoons soy sauce 1/4 teaspoon powdered ginger 1 tablespoon Madeira wine salt and pepper to taste 1 1/2 cups chopped day lilies Saute onions in the butter until translucent. Remove onions from pan with a slotted spoon and set aside. To butter, add garlic and pork slices. Cook both sides of pork, and remove from pan, leaving the juices and butter within the pan. Stir cornflour into the soy sauce until smooth, add to the pan with ginger, wine, salt andpepper. Stir ingredients until thickened and clear. Add the chopped day lily and onions to the pan and stir 2 minutes over medium heat. Pour this mixture over pork and serve. Pasta with Day Lily Buds and Mushrooms about 185g oyster or shiitake mushrooms 1 heaped cup daylily buds, 2-3cm long 2 tablespoons unsalted butter 2 tablespoons olive oil 2 shallots, finely minced 1/2 teaspoon freshly chopped marjoram 1 tablespoon fresh chopped parsley salt and pepper to taste freshly grated parmesan cheese 500g fresh fettucinne noodles Put water on to boil while preparing vegetables. Tear mushrooms into large bite size pieces and remove stem of shiitakes. Rinse the daylily buds and pat dry. In large frypan, heat butter and oil over medium heat. Add the shallots and saute them about 1 minute. Add mushrooms and stir for 1-2 minutes. Add daylily buds and stir 2-3 minutes. Add the herbs and season to taste with salt and pepper. Cover the pan and let stand over low heat for a few minutes while pasta is cooking. Drain the pasta, add it to the vegetables, and toss well. Add another tablespoon of butter or oil if necessary. Taste for seasoning and serve hot. Garnish with bread crumbs and parmesan if desired. Spiced Pickled Day Lily Buds 2 litres day lily buds, freshly boiled and drained 3 cups white vinegar 3/4 cup brown sugar, packed 1/2 teaspoon salt 1/2 teaspoon whole allspice 2 sticks cinnamon, 5cm long, broken up 10-12 whole cloves Rinse and drain unopened day lily buds; clip off any stem remnants. Put buds in a saucepan, add water barely to cover. Bring quickly to the boil, cover, and simmer 20 minutes. Drain. (At this point, the buds can also be served as a vegetable dish after adding salt, pepper, spices, etc. Or they can be stuffed with ricotta cheese and served.) Pack hot buds into 8 sterile 400ml preserving jars. Combine vinegar, brown sugar, salt, allspice, cinnamon, and cloves in a saucepan and bring to the boil. Boil 3 minutes. Pour pickling solution over buds, distributing spices equally. Seal at once. Leave for a few weeks before using. Here is a link that might be useful: daylilies - harvesting etc...See Morewrestling diet
Comments (2)Something light, with carbohydrates, like fruit. Maybe a banana or two. Rather than starving yourself the day of the match, try this so you have a stable weight that is always just under the limit. A friend of mine in high school did this, and he won a lot of matches against guys like you who try to make weight by deprivation. Drink ample water all the time (stay hydrated so you are peeing regularly, because dehydration makes you weak.) Avoid sodium - it leads to water retention. DO NOT drink soft drinks Do NOT eat salty foods (chips, pizza, processed foods, etc.)...See MoreHIgh cholesterol diet
Comments (22)I had my annual physical at the end of May, and my cholesterol was 299. I immediately cut out all sugar and refined carbs and trans fats. I walked 40 minutes a day. I ate healthy low-carb whole foods like baked or grilled chicken, wild salmon, grass-fed beef maybe once a week, fish, eggs, legumes (primarily red or black beans), LOTS of vegetables (but no potatoes), avocados, and some fruit (mostly berries and apples). Healthy fats like extra virgin olive oil and extra virgin coconut oil. I never felt deprived or hungry. For snacks, I ate nuts, mostly almonds and walnuts, but also some pecans and pistachios. One of my favorite snacks is apple pieces dipped into almond butter. Homemade kale chips are good, too. For beverages, I stuck to water and lots of it, and tea (green, white or Rooibos). I took a high quality fish oil supplement, not the ones you buy at the grocery store. And for a sweetener, I use "Just Like Sugar." I like it better than Stevia and you definitely want to avoid aspartame. Although after a short while of no sweets, I lost my desire for them and seldom used the Just Like Sugar. After 3 months (and 20 pounds lighter) I had my cholesterol re-checked and it was down to 224. I don't need to lose much more weight, but I'm going to continue on this eating plan because I feel soooo much better. I think the key is to reduce inflammation, I think that is the real culprit to much of what ails us. Good luck to your SO. He's a lucky man to have you helping him and looking out for him!...See More
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