By Jessi Jablonski
Deer can be beautiful and a joy to watch… until they eat all of your plants! We live with a large population of deer, and sometimes it seems like there is no deterring them from making a salad bar out of our gardens. I’ve lived with this problem my entire gardening career, and have embraced a few techniques for living in harmony with them.
Deer deterring sprays/pellets
Most garden centers and hardware stores carry a spray that can be used on your plants. While this is non-toxic, it is very stinky! Think rotten eggs with garlic, cinnamon and cloves. It can be effective; more so when applied very early in spring. Training the fawns to stay away from your flowers starts when they are young. The terrible stench will hopefully keep them away. Unfortunately, it my keep away your friends as well, so avoid garden parties the day that you are using these products. You will have to reapply these products often, so be prepared to make time for this.
Scare tape and pie tins
The soft, new growth on your plants are all too appealing for deer. However, noises and movement often can be enough to frighten the deer away. Scare tape, a shiny, plastic, non-sticky tape blows easily in the slightest breeze and is often effective. Another similar technique is to save that disposable pie tin after your holiday dinner and tie it to a tree that the deer have taken interest in. Unsightly? Yes. Effective? Definitely!
There are a million tips and tricks for fencing the deer out. One particular trick I prefer is to use fishing wire tied between trees. It’s almost invisible and pretty darn effective.
Deer continually visited my yard until I adopted a puppy. This dopey dog loved the deer! She loved them so much and wanted to play with them. However, the deer were terrified of her and ran away.
Layering your plants
Deer do not typically like odoriferous plants like Salvia, Allium and Artemesia. Try surrounding your beloved plants with a grouping of deer-deterring perennials to create a scent barrier.
The Plant Lady is a regional horticulturalist with the goal of making Bluff Country more beautiful, one garden at a time. Follow her on Facebook at PlantLadyMn for helpful tips and tricks, or via email at ThePlantLadyMN@gmail.com.
2 pounds ground venison
1/3 pound ground pork
1/2 cup milk or heavy cream
1/2 cup breadcrumbs
1 tablespoon parsley
1/2 tablespoon ground sage
Preheat oven to 375º.
In a bowl, mix together the eggs, milk, breadcrumbs, parsley, and sage. Let sit about 5 minutes so the breadcrumbs have time to absorb the liquid. Add the meats and mix, by hand, until everything is combined.
Line a loaf pan with parchment paper and press into pan. Cover with foil and bake for 50-60 minutes, or until a meat thermometer reads 160º. Let cool slightly before slicing.
Leftover slices of meatloaf are especially delicious sautéed in a frying pan with a pat of butter.