What would you do if you found an orphaned baby squirrel?
Three months ago, my outdoor grounds crew found three baby squirrels in the trunk of a fallen tree at my farm. They were just days old, hairless, and each only about one to two inches long. When finding any baby wild animal, it's important to first wait and see if the mother is around - if she can, she will retrieve her young and care for them. After several hours alone, the kits were safely wrapped and handed over to a knowledgeable veterinarian and experienced wildlife rehabilitator, Dr. Shannon James, in nearby Brewster, New York, where they remained in great care until they were old enough to be released.
Here are some photos, enjoy.
This is the carriage road leading to my woodlands. This tree fell across the road after a late winter storm last March.
Here are three members of my outdoor grounds crew, Cesar, Adan, and Pesang. They were preparing to clear the tree when they came across something very special…
… baby squirrels. Three to be exact. Unsure whether the mother was still around, the three were returned to the tree and left alone for several hours. If the mother is near, she is sure to return and retrieve her offspring.
After it was clear the mother squirrel would not return, my property manager, Doug White, took the three squirrels to Dr. Shannon James, an area veterinarian and experienced wildlife rehabilitator. She has cared for many orphaned squirrels over the years and is equipped to house them until they are released.
Baby squirrels are completely helpless when born. Their eyes and ears are closed and they are without fur or teeth.
Dr. James keeps them warm in a crate for several weeks, feeding them every two to four hours.
Squirrel litters average between two and four kits – usually born in February or March. Mature females can also produce a second litter in August.
When they were first found, the squirrels were about 10 grams each. A week later, the babies are 30 grams each.
Squirrel kits are fed a special formula from syringes starting with 1cc or 3cc. Dr. James weighs the babies to regulate their feedings.
Here are the kits after a couple weeks with Dr. James. Their fur has started to grow and they now have whiskers.
Here, Dr. James examines one of the girls at 18 days old. Her heart rate is 300 beats-per-minute, perfect for a baby squirrel.
At this stage, Dr. James has named them – Maple, Magnolia, and Oak-ley after trees. All three are females.
There are certain growth stages for squirrels. At about three weeks of age, their teeth start to come in. Their eyes open at about a month and at six weeks of age, these kits are old enough to move from a crate to an indoor enclosure.
Baby squirrels sleep for about 14 to 22 hours a day. All the rest is essential for proper growth and development.
The squirrels are able to eat solid food at about five weeks of age. Dr. James starts them on avocados and cereal.
Here is one of the kits eating a Cheerio.
At six weeks, the squirrels have full coats and fluffy tails. They are now old enough to be in a larger indoor enclosure where they can safely practice climbing and jumping.
And at eight weeks, they move outside to a soft release cage where they spend the remaining weeks of rehabilitation. Here, they are exposed to the sounds and smells of nature and other squirrels in the area.
The last four weeks is also when the squirrels learn how to live on their own.
At 12 weeks old, the squirrels are released. They are now free to come and go through this opening whenever they please. Dr. James feeds all her squirrels twice a day all year round, so it is not surprising to see youngsters return at night for the first few days or weeks.
After the first day, the three did return and are still friendly and playful. Dr. James finds that females are more prone to return than the males, who love to explore and live on their own sooner.
The females have also taken up residence in this nearby nest – all three of them together.
It’s nice to know they are all healthy and happy and exploring the world around them. Depending on the species and genetics, squirrels can live up to 10 years in the wild.
What dishes are on your family's menu? Here at my farm, everyone gets to enjoy Marley Spoon!
Every week, I receive several meal kits to test in my kitchen and share with my staff. I like to try as many recipes as possible to ensure we're sharing the best ones with all of you. Yesterday, my housekeeper Enma Sandoval cooked one of the kits I selected from the current menu - Pan-Roasted Ribeye Pork Chops with Basil Aioli & Bacon-Corn Succotash - low carb, high protein, and full of flavor! The entire dish was cooked in under 30-minutes. And as always, all the main ingredients are pre-measured, pre-packaged, and included with the delivery. Marley Spoon features so many inspiring recipes, including some of my own, and you can choose the ones that best fit your family's lifestyle. It's a win-win! Subscribe now by clicking anywhere on a highlighted link.
Here are some photos.
Whenever we cook our Marley Spoon meal kits, we remove all the ingredients and place them on the counter. These ingredients are pre-portioned and come in easy to open packaging. All one needs to provide is the olive oil, salt, and pepper if needed.
One of the great things about these meal kits is that it includes a large recipe card with the photo of the finished dish on the front with the estimated cooking time listed…
… And images on the back showing each of the main preparation steps. Plus, we include the ingredients list, the tools or supplies necessary, and a rundown of the nutrition values. These recipe cards are great to save for future use.
Step one: finely chop the onion – if you don’t want to use the entire onion, you can save half to use later.
Then finely chop two teaspoons of garlic. When cooked, garlic’s pungency mellows and provides a rich, nutty flavor to foods.
Two small zucchinis are provided for this recipe. Cut them both into quarter-inch pieces.
All the chopped ingredients are set aside. This preparation is called “mise en place” – a French culinary term that means “everything in its place.” It refers to the practice of preparing and organizing all the ingredients and equipment before cooking begins, so everything is ready promoting efficiency and order in the kitchen.
Next, the bacon is also cut into quarter-inch pieces.
Here, Enma pats the pork dry and seasons with salt and pepper.
Enma heats one tablespoon oil in a medium skillet over medium-high heat until it is shimmering. She is using a Martha Stewart nonstick pan.
Once heated, Enma adds the pork one piece at a time. It should sizzle vigorously.
The pork should cook until it is golden brown and medium – it should have an internal temperature of 145-degrees Fahrenheit and cooked approximately two to three minutes per side.
After it is cooked through, Enma places it on a plate and keeps it in a warm oven. One can also plate the pork and cover with aluminum foil to keep warm.
Next, in the same skillet, Enma cooks all the bacon over medium-high heat, stirring occasionally until brown and crisp. This takes a few minutes.
She adds the chopped onions and garlic plus a pinch of salt.
Everything is cooked until softened. A wooden spatula is used to carefully dislodge any browned bits.
To the same skillet, Enma adds the zucchini, corn and edamame, or young soy beans. Enma seasons with salt and pepper and cooks them while stirring until the vegetables are softened.
Then any resting juices from the pork chops are added plus a tablespoon each of butter ad water and a teaspoon of apple cider vinegar. The skillet is removed from the heat and the ingredients are stirred until creamy.
Finally, in a small bowl, Enma mixes the basil pesto and mayonnaise. Everything is now ready to plate and serve.
The pork is sliced and served alongside the succotash and basil aioli.
This dish is quick and easy to prepare and so flavorful. Plus there’s more than enough for two or four, depending on the meal kit size. Sign up for Marley Spoon today and enjoy these dishes with us.
After my "Super Fans" luncheon and garden tour last week, members of the group traveled together to visit some familiar shops, studios, and eateries in the area - the Orangerie Garden + Home, a charming shop and nursery owned by my friend Anthony Bellomo in Millbrook, New York, the pottery shop of master potter, Guy Wolff, the home and garden store and café, Terrain, in Westport, Connecticut, and my former home Turkey Hill.
Enjoy these photos.
Guy’s shop is located in the small borough of picturesque Litchfield County – originally in Woodville and now in Bantam. The front is a restored 1740 post and beam structure, which houses his showroom. An addition on the back is his work space.
At the entrance, Guy still has the old Woodville sign hung up by the front door and window.
Guy displays some of his red terra cotta pots. These pots were made by Guy or his wife, Erica.
Guy also displays some of his pots in use. These are terra cotta pots in the back of the shop. Terra cotta comes from the Italian term for “baked-earth,” ceramic pottery. It is made out of a coarse, porous type of clay that is high in iron oxides.
The showroom and studio is a charming space filled with redware and stoneware in the front. Redware is an unglazed or dry-bodied stoneware.
On another side – dozens of beautiful white clay vessels with decorative edges.
Here’s devotee Bernie Wong looking at some of the lighter clay pots. On the side of his pots, Guy also stamps his name and the wet weight of the clay used. This standardized system for horticultural pots was adopted by Victorian potters.
Through a small doorway is the additional room where all the pots are created. Look closely – the corner wall behind the potter’s wheel is filled with small tools called coggles, roulettes, or rolling stamps, which are used to decorate the pottery.
Here’s a pot Guy is working on now. Every pot is handmade right here in his shop.
All of Guy’s pots are hand thrown, so no two are exactly alike.
Here is Guy with devotee, Nathan Schmidt with his purchase.
The next stop was at the charming shop and nursery, Orangerie Garden + Home, where owner Anthony Bellomo sells many home items as well as gardening supplies and seasonal plants. Here’s the group pictured with Anthony in front of the shop.
The group admired these giant ostrich eggs…
… and the hand carved moose antlers.
Andrew Ritchie took many photos of the displays around the shop. Everything was so beautifully presented including these scented candles.
The nursery was filled with lots of greenery.
Then it was a drive to Connecticut’s Terrain, another quaint store filled with home and garden products.
The group stopped for a late afternoon meal at the Terrain Café, which focuses on seasonally inspired lunches and dinners.
Here’s a photo of the breads – cooked in terra cotta pots to give them a crusty, brown outside and a soft, chewy inside.
Terrain sells a variety of plants, including potted houseplants, shrubs, fruiting trees, and fresh flowers. They also carry gardening supplies and other interesting gifts.
Here is the group in front of the old Adams House in Westport. I helped to renovate this home with my late brother, George. You may have seen it in my 1992 book, “Martha Stewart’s New Old House: Restoration, Renovation, Decoration, Landscaping.”
And they also stopped at the local Goodwill to see what they could find – Nathan found a Martha Stewart pie plate.
Here are Bernie, Andrew Ritchie, and Dennis Landon, driving to the next spot. I wonder where it is…
The day ended with a photo in front of my former home, Turkey Hill. It was a great day and a great trip for this community of devoted fans.
Martha Pins
Martha Tweets
