Of deer, squirrels and squash

By BECKY NELSON
Bramblings
Having a problem with the deer getting into our crops, we contacted New Hampshire Fish and Game a couple of months ago. They lent us a “Critter Gitter,” an electronic motion detector that goes off when creatures wander by with light strobes and a series of annoying screeches. We have placed the item at the ends of bean rows, squash rows and pumpkin rows. For the most part, the deer have stayed out of the areas where we placed the device, but the squirrels have made more of a mess than the deer did.

I actually love seeing the deer. Seeing one or two once in a while is a wonderful sight. A photo my aunt posted on social media of two bucks battling antler to antler a week or so ago was a phenomenal sight. I actually wish I had seen the tussle. But we try to scare the animals away. We could invest thousands of dollars in deer fencing, but it is less costly to purchase a few more noise and light devices in the coming years. That is, if the population remains healthy. We just learned that a disease akin to mad cow is affecting deer all across the nation and in Quebec. It is only a matter of time before this plague hits our New Hampshire population, which will be a horrific event for both the deer and the hunters who enjoy venison.

For now, in addition to the Critter Gitter, we have been spraying deer and animal deterrents on the plants themselves before blossom time or well before harvest time to try to keep the healthy population of vegetable eating critters from destroying the crops. The “stinky stuff,” as we call it, is fairly effective for a very short time. Rain and time take it off, however, and we then have found destruction present from woodchucks, possum, squirrel, and of course, deer. Those of you with backyard gardens or ornamental shrubs have no doubt been fighting the same battle. The Squirrel Apocalypse as I have heard the huge hungry squirrel population and the resulting damage of pumpkins on porches and all manner of garden woes has done a huge number on crops and homeowner property.

The growing season also has had an effect on crop production, with all manner of failures and shortages a common occurrence through the summer and into the fall here in New Hampshire. Attending the Sullivan County Farm Bureau annual meeting the other night, we learned from the New Hampshire Farm Bureau staff that squash and pumpkin crops all over the state have been devastated. The shortage will hit those of you purchasing the ornaments and base for pies and soups with higher prices if you can even find the items. Despite the losses, we have had a pretty good crop of pumpkins still suitable for sale, thank goodness. Our winter squash crop was almost completely destroyed by critter munching, however, so we are having to buy in winter squash from neighboring farms.

There is nothing like a winter squash for good eating. We have several varieties that we raise, and each has its own special flavor. One of my favorites is the striped, small Delicata squash. Halved, laid on a pan in the oven and baked with a little butter and maple syrup in the hollowed centers, this is a decadent type of side dish to accompany any entrée. I found the following recipe on the Vermont Maple Festival website recently and have not had a chance to try it yet, but invite you to try it along with me.

Thank you, deer and squirrels, for leaving me a few squash. Peek outside while you are eating this dish. Maybe a deer or a squirrel will be passing by.

Maple Cinnamon Roasted Buttnernut Squash

1 large butternut squash peeled, seeded and cut into 1” cubes

1 ½ Tbsp. olive oil

1 ½ Tbsp. pure maple syrup

½ tsp. ground cinnamon

Salt and pepper to taste.

Preheat oven to 400 degrees. Line a baking sheet with parchment or lightly spray with cooking spray. Spread squash cubes on baking sheet and drizzle evenly with olive oil. Sprinkle with cinnamon, salt, pepper and maple syrup. Toss the ingredients together to ensure all cubes are coated. Place in the oven and roast for 35 to 40 minutes until squash is tender. Serve immediately. Recipe by: Life Made Sweeter