Q: What can I do to protect my garden from burrowing animals?
A: When left to their own devices, burrowing animals can wreak havoc on gardens by devouring vegetables and bulbs, tearing up the soil to unearth grubs and insects, and burying stockpiles of acorns and seeds.
Enclosing the area with fencing is the most successful Âchemical-free way to deter these pests, although it’s feasible only if you have a small space to protect. (Otherwise, it can be costly and labor-intensive.) If possible, the barrier should be in place before animals have identified the site as a source for food.
If you have problems with gophers or rabbits, 1-inch galvanized chicken wire should keep them out; for smaller intruders, such as voles, mice and chipmunks, look for half-inch mesh hardware cloth.
You will need at least 39 inches of height (15 inches below ground and 24 inches above); add an additional 24 inches to the height to exclude woodchucks and other climbing animals. Measure the perimeter of your garden to determine how many running feet of fencing material to buy. It is generally a good idea to purchase a few extra feet.
Dig a trench that’s 12 inches deep and 3 to 5 inches wide around the garden. Position posts at the corners and along the sides as needed, using 2-by-2-inch rot-resistant wooden or heavy-duty metal stakes.
Bend the bottom 3 inches of the fence at a 90-degree angle. Place this portion flat on the trench floor, pointing away from the garden. Secure the fencing to each of the posts. (Use a staple gun on wooden stakes; metal ones have built-in tabs onto which you can hook chicken wire or hardware mesh.) When you come to the end of a section or roll, overlap the pieces generously, and affix both layers to a stake.
Be careful not to leave any gaps; even a small break in the barrier creates a possible point of entry. If you opted for the additional height, leave the top 18 inches unstapled. This portion will bend backward under the weight of a climbing animal, lowering it to the ground. Fill the trench with the excavated soil, and tamp it down firmly.
Q: When I bake chocolate cupcakes, they come out without a dome on top. What am I doing wrong?
A: In my experience, chocolate doesn’t seem to make domes like other cupcake flavors because it’s heavier and the resulting cake is dense. When baking, it’s important to have the correct proportion of ingredients, which will make a cake lighter or heavier. One of my favorite chocolate cake recipes is called Lion Cake, which is made with unsweetened cocoa powder and has just the right amount of baking powder to make it rise beautifully. If you’re using this recipe to make cupcakes, fill the cups a little more than usual. And for best results, check your oven temperature.
Q: What is the difference between a sandwich grill and a panini press?
A: A sandwich grill generally has a flat heat surface, though some models have shallow, triangle-shaped indentations for the sandwich halves. A panini press, on the other hand, has a ridged grill, with lines spaced about a half-inch or an inch apart.
As you decide which bread to use, keep in mind that the slices should be about a half-inch thick. Focaccia is an excellent choice; slice it in half lengthwise, and scoop out the doughy interior for more of a crust. Also try French bread, sliced lengthwise. You can always use regular bread, of course, but bread with a thick crust makes for a gorgeous presentation.
When using either machine, it’s important to preheat the grill. Brush the hot surface of the press or the bread itself with olive oil or butter to give the sandwich a shiny, toasted exterior. If you include cheese as one of the fillings, it will melt beautifully.
Questions should be addressed to Ask Martha, care of Letters Department, Martha Stewart Living, 11 W. 42nd St., New York, NY 10036. E-mail to mslletters@marthastewart.com.
&Copy; 2009 Martha Stewart Living ÂOmnimedia Inc.
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