Here is a way to get rid of them - put some cider vinegar in the bottom of a drinking glass, make a cone with an open tip out of paper, invert that cone into the glass and seal off the edges with scotch tape. The fruit flies will enter the cone to get the vinegar and won't find their way back out. You can dress up the bait with a piece of over-ripe fruit and perhaps a little sugar, but cider vinegar works all by itself.rewebster said:
Sounds like a loose dog to me.Moonbear said:
evo said:
Evo said:
turbo-1 said:
No problem! Lots of pesky problems have simple solutions once you look close at the capabilities of the pests. I'm glad you like it. When I'm making salsas and/or canning/freezing tomatoes, we have fruit flies in the house, but the low-cost cider vinegar trap knocks 'em down pretty quick.rewebster said:
turbo-1 said:
Bottle rockets are illegal here, as are firecrackers. I have a Glock M20 in 10mm auto that is REALLY loud (think .45 ACP on steroids!) and that would scare him off, but for how long? I picked green beans today, and some of them have been gnawed on - I wouldn't mind critters eating one or two and moving on, but when I have to throw away a dozen or two, it ticks me off. The magnitude of the problem is not great yet - I still got 2 gallon freezer-bags full from that one basket of beans, but if they start nibbling on my winter squash (buttercup squash keeps in our cold cellar well into February) I'm going to get mad.rewebster said:
Evo said:
OK, but not too much hot stuff just before bedtime. (mother hen!)Borek said:For some reason I feel hungry now
I suggest that you not use second-hand juices to make pickles. I use a traditional dill pickle recipe, and pickle jalapenos and garlic cloves instead of cucumbers. My wife and I love them on sandwiches, in salads, etc. If you want to try making small batches of pickles (and will process them properly so you don't die of Listeria or other ailments) get a traditional dill-pickle recipe off the Internet, and follow it slavishly, except you should put several very hot chilies in each jar before processing, along with extra cloves of garlic. I made these on a whim last summer, and though I usually prefer bread-and-butter pickles (and always make a couple of cases of those) the hot dill pickles disappeared really quick. I have one jar of those left that I'm saving for when my niece and her husband come over for a cook-out. The dill-pickled jalapeno rings are also something I must make lots more of this season. (wife's insistence on that one)rewebster said:
I didn't know you gardened Brewnog. Post pictures!brewnog said:
You can simply substitute the bell peppers for pickles, use a traditional dill pickle recipe, and include hot peppers and garlic to taste. I choose not to pickle bell peppers, because we use so many of them in stir-fries and sauces. Instead I make dill-pickled jalapeno peppers. You might want to try making that with some store-bought chili peppers. You would probably like that.rewebster said:
brewnog said:
Oh, yeah! I'd like to find a place where I could order a couple of dozen, like you can order mantises. I'll have to look around to see if someone sells them. Last year, I had at least one assassin big enough to tackle bumblebees. Pretty impressive critter.baywax said:
