The intent of our permaculture gardening is to create a mutually beneficial relationship with the earth and all her creatures. But lately, it feels like a little backyard battle. The squirrels have literally eaten all of the green peaches off our peach tree. (Last year there seemed to be enough for all of us.) They have been also eating raspberries, hazelnuts (still green) and mulberries, but I sort of gave up on all of those. I have tried to protect these two blueberry bushes by covering them with netting, garden-stapled down, and using clothes pins to close the side opening. I have actually harvested some blueberries. But the last couple days, they’ve pushed their way through holes they make in the netting. When I see them, I run out yelling and clapping, and they dart around the edges to find their way out and run away.
To be fair, there is another variable this summer. I stopped filling the bird feeder some weeks back because the chipmunks would immediately climb up, fill their cheeks, climb down, and transport the seed to their underground lairs; and then repeat until all the seed was gone. The squirrels also took a fair amount. I wonder if the sunflower seeds were the tribute I had been paying to our little neighbors that ensured that they’d save us a few peaches? But yesterday, perhaps I upped the ante, because I installed a baffle on the feeder, and coated the pole with coconut oil. I really do want to feed the birds, not all the greedy chipmunks and squirrels. So here is the new set-up, (the bush is at least five feet away–I pruned it to make sure):
Margy and I have a little side bet going as to when they might be able to breach these new security measures. It has been up for twenty-four hours so far. No squirrels, chipmunks so far. But the birds haven’t come back yet either. The next few days will tell. And in case it isn’t easy to see, the original bird-feeder is also “squirrel-proof,” with a weight dependent bar that drops down to close the seed opening. But they figured that out long ago. They are so smart, and acrobatic. In many ways I love them. But I don’t love that they take all the fruit in our garden.
Anyway, I just needed to write about this other side of gardening. I am so impressed by the work farmers do! If we relied only on our own gardening skills, we would go hungry. But perhaps this is one of the lessons I am learning about how to be in a mutually beneficial relationship with the earth, and during climate warming too. We are all under a lot of stress, trying to survive. We don’t have complete systems in place, we don’t have our own ancestral knowledge, we are trying to recover from great imbalance. So we keep showing up, keep going outside, keep being grateful for the gifts of the earth.
And these days, I can’t write about anything food-related without also expressing rage at the intentional starvation of the Palestinians in Gaza by the state of Israel. They destroyed their farms and gardens, and destroyed access to water, and access to help from outside. How many more people will die before the world powers stop this genocide?
This week there were a few exciting new developments in the garden. We harvested our very first elderberries—maybe a whole half cup of them! Earlier in the summer, I was worried about whether something was wrong with the elder flowers, and perhaps there was, but eventually they created a spotty bunch of green berries. I must admit, I hadn’t gone by the bush for several days, but when I went out the other day, they were purple. I ate one that was quite sweet, but Margy tasted a sour one, not as ripe. 
Not enough to make elderberry syrup, or really much of anything, but enough to be enthused about future possibilities. Margy and I will have to celebrate with a berry eating ritual.
There are only a few catkins right now, but they are a harbinger of future crops of hazelnuts. In my last batch of pesto, I used hazelnuts from the Food Coop to add to basil, parsley, chives and garlic from the garden, plus olive oil and lemon of course. So we can’t quite do it only from our garden, but maybe more and more.
So right after my 
After doing the first batch, which used a lot of water, I figured out that I should save the wash water and bring it out to the garden, where I put it on the kale plants! Then I spinned the kale pieces to dry them, and sautéed them in our big cast iron pan. I had to start with about half of the batch, then add the second half after the first had cooked down a bit. I had green curly kale, red or purple curly kale and a double batch of lacinato kale. After sautéing, I cooled them in a bowl in the refrigerator before putting in bags. On the recommendation of other online gardeners, I used a straw to pull out all the air in the bags.
Finding Our Way Home 