How to Get (and Keep!) Squirrels Out of Your Attic

How to Get (and Keep!) Squirrels Out of Your Attic
Angie Mohr


I remember a time when I thought that squirrels were adorable. I would watch in fascination as they darted about in the fall leaves, gathering nuts and berries for the impending winter. And then...one found its way into our attic. And then another. And another. We tried many methods to get rid of the squirrels in our attic, from sound generation devices to fox urine, but here is what worked for us in the end.

Step 1: Find where the squirrels are entering the attic. Although this may seem at first to be an easy task, it usually isn't. Squirrels can enter any hole in the attic the size of their skull. They simply squeeze their body in to follow. Make sure that the squirrels have left the attic for the day prior to boarding up any holes. Walk around the attic and the outside of the house with a flashlight, checking roof line edges, gable joiners, and under the eaves. When a hole is located, block it off with either wood or reinforced steel mesh. Window screen is useless as the squirrels will chew through it like paper.

Step 2: Remove any traces of squirrel activity in the attic. Look in the attic for squirrel feces, shredded insulation, or nut stores. Wearing a safety mask and gloves, shovel out any squirrel detritus into a garbage bag and tie securely. Spray a solution of 1 tablespoon bleach to 1 quart water mixed in a spray bottle around the areas where there was squirrel activity. Do not over-wet the insulation if exposed.

Step 3: Live trap any new squirrel guests. Inevitably, squirrels will find that their holes have been blocked and will either attempt to make new ones or will find a way to disable your barriers. Set a live trap in the attic to capture any new squirrel residents. Place a cracker covered with peanut butter in the far end of the trap to entice the squirrels. Once caught, the method of dispatch is up to you, but there are really only two that work. Squirrels are territorial and can find their way back to their old stomping grounds from over ten miles away so if you plan to release them, it should be from a greater distance. Make sure that you are in compliance with local laws on the capture and release of wildlife. Many jurisdictions make it illegal to release wildlife off of your property. Which brings us to the second method of dispatch: death. The method of killing should be humane and quick. Drowning is the preferred method. Fill a 55 gallon garbage can with water and immerse the entire cage with the squirrel. Cover with a lid and wait for a minimum of fifteen minutes. Remove the squirrel and bury a minimum of 4 feet deep to prevent predation.

Once you have had squirrels in your attic, it is likely that it will happen again if allowed, so you will always need to be vigilant and frequently inspect the attic for signs of intrusion. All holes should be blocked immediately. You may choose to keep the live trap set continuously in the attic. Just ensure that you check it at least twice a day. You may never again see the cute side to these pesky animals, but at least you can keep them from living in your house. (562 words)



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Copyright 2011 Angie Mohr

Heritage Gardening: Heirloom Tomatoes

Heritage Gardening: Heirloom Tomatoes
 Angie Mohr

Growing heirloom tomatoes in your home garden is one of the easiest and tastiest projects imaginable. The tomatoes that you can buy in the grocery store have been bred specifically for their ability to be shipped without damage all over the world. They are frequently picked green then sprayed with ethylene gas to finish the appearance of ripening.

Home-grown tomatoes, however, especially heirloom varieties that have been grown in back yards for hundreds of years, can be picked at the absolute pinnacle of ripeness and enjoyed immediately. Although tomatoes need lots of heat and sun to grow, they can be grown in almost any climate, as long as they can get 80-90 frost-free days. Heirloom tomatoes can even be grown in planters on the patio and moved throughout the day to follow the sun.

Choose the tomato variety you would like to grow based on your climate and your preferences. In a colder climate, choose an early-ripening tomato such as Early Girl, or Sub-Arctic Plenty. These varieties take a shorter amount of time to reach maturity and will do better in climates when only the summer months can be counted on to be frost free. If you want a large harvest of tomatoes at the same time, either to can or to dry, choose a determinate variety, like Roma.

Determinates all ripen at approximately the same time whereas indeterminates set fruit and grow continually right up until frost. The determinate/indeterminate designation can be found in the description of the seeds. For one of the most sublime tomato experiences, grow Brandywine. This red-purple heirloom tomato has been in existence for over a hundred years and repeatedly wins taste competitions.


Tomatoes need as much sun as you can give them except in tropical climates. Choose the sunniest spot in your yard and observe it for a few days to make sure that it gets six to seven hours of sun per day. You can grow heirloom tomatoes from seedlings or from seed. If growing from seed you will have a better selection but will have to start the seeds indoors two months before your last expected frost. Plant your tomato seedlings in rich soil that has had compost added. If frost threatens unexpectedly, cover your tomato plants overnight.

Harvest tomatoes frequently when ripe to encourage the plant to continue production. At the end of the season, pull up remaining plants with green tomatoes still attached. Hang plants upside down in a dark cool place like a shed. The mature green tomatoes will turn red slowly thereby extending your growing season.

Mediterranean Summer Salad
4 ripe heirloom tomatoes
2 ripe English cucumbers
½ medium red onion
½ cup crumbled Greek feta cheese
½ cup pitted sliced black olives
¼ cup roughly chopped fresh basil
¼ cup extra virgin olive oil
3 tablespoons lemon juice

Dice tomatoes and cucumbers into similar bite-sized pieces. Slice onion in half then slice halves very thinly. Mix tomatoes, cucumbers, onion, feta, olives, and basil in a salad bowl. In a lidded Mason jar, shake olive oil and lemon juice together until well-combined. Pour over salad and toss gently just before serving. (523 words)



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Copyright 2011 Angie Mohr

Heritage Gardening: Hutterite Soup Beans

Heritage Gardening: Hutterite Soup Beans
Angie Mohr

The Hutterites were an Anabaptist break-away group established in Moravia under the leadership of Jakob Hutter in 1529. In 1874, a colony of Hutterites emigrated to the United States from Russia, fleeing religious in-fighting and external persecution.

Colonies of Hutterites still live in South Dakota today, but more than 75% live in Western Canada, where many emigrated in 1918, after a violent incident where two sect members were killed by the U.S. military.

When the Hutterites came to North America, they brought with them the seeds they knew how to grow and that they knew would sustain them. One of those was what is now known as the heirloom Hutterite Soup Bean. This dried bean staple makes the most amazing soup as it is naturally thick and creamy when cooked without the addition of cream or butter.

Hutterite Soup Beans are on Slow Food USA's list of heirloom endangered foods. Slow Food USA keeps track of foods and foodways that are disappearing due to the consolidation of large seed companies, which is resulting in the reduction of the variety of seeds commercially available.

These heirloom seeds are available through individual seed savers and RareSeeds.com, Baker Creek Heirloom Seed's online presence. Hutterite Soup Beans are well worth seeking out and given a bit of space in the garden. They are easy to grow, mature quickly, and store easily.


Hutterite Soup Beans grow between 24 and 30 inches tall and mature in approximately 80-85 days. These bush-style bean plants are compact and highly productive. Plant as early as possible after the last expected hard frost in the spring. Plant seeds 18 inches apart and bury ½ inch deep in rich amended soil. Leave beans on the plant until completely dry, then harvest and break out of pods.

The heirloom cream-tan seeds with "black eyes" cook in record time: 20 minutes or less with an overnight soak. They can replace pinto beans or black eyed peas in any recipe but really come into their own when featured in soup. Here is my favorite bean soup recipe:

Hutterite Bean Soup

2 pounds dried Hutterite Soup Beans
8 cups chicken stock, homemade or purchased *
1 large onion, diced finely
1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried)
1 teaspoon smoked paprika
Salt and pepper to taste

Rinse beans in colander, picking out stones and stems. Soak overnight in clean water. When fully soaked, drain water then put beans in large pot with all other ingredients (except salt and pepper) and boil gently over medium-low heat for 20 minutes. Add water during boiling if thinner consistency is desired and check doneness of beans after 15 minutes and then every five minutes until done.

Salt and pepper to taste. You may blend in a blender or with an immersion blender if you desire a consistent texture or serve as is, a more rustic style. Serve with thick slices of whole grain bread for a substantial meal.
* You may substitute mushroom or vegetable stock for a vegetarian version. (507 words)



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Copyright 2011 Angie Mohr