While picking the last of the blueberries, I noticed that several bag worms had formed sacks on the bushes. I had seen those spindle-shaped bags on my Leland and Italian Cypress trees, and I know the damage the pests can cause. I began removing the bags and throwing them out to the chickens. I had previously fenced the blueberries from the chickens and the girls usually gather around when I’m picking, knowing that I’ll toss them the split or bird-damaged fruit.

They showed little interest in the bags, berries being their priority. Then to my surprise, I noticed the worms were crawling back towards the blueberry bushes, dragging their sacks with them. I thought it was uncanny that they were all squirming in the correct direction, not just any which way, but right back to the bushes. It’s like they were thinking and acting upon a decision they had made. It was eerie.

I wished the chickens had taken an interest in dealing with the bag worms, but since they didn’t I had to step in, literally. I squished several with my shoe and noticed that if you align it just right, the worm will squirt out the top of the bag. That’s probably a little too gross for some, but again, I have seen the damage they can cause. It was satisfying. A few of the chickens thought so as well.

Oatmeal, Almond and Blueberry Muffins
(Gluten free and good too!)
Olive oil for greasing muffin tins
1-1/2 c. almond flour
1-1/2 c. quick-cooking oats
1 Tbsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1 egg
1/2 c. Greek yogurt
2/3 c. unsweetened applesauce
1/2 c. brown sugar (packed)
zest of 1 lemon
1 c. frozen blueberries

Heat the oven to 375 degrees and lightly grease a muffin tin with olive oil.

In a medium bowl, mix together the almond flour, oats, baking powder, baking soda, salt, cinnamon and nutmeg.

In another bowl, whisk together the egg, Greek yogurt, applesauce, brown sugar and lemon zest. Add that to the dry ingredients and stir just until everything is moistened. Gently fold in blueberries.

Fill muffin cups two-thirds full and bake for 15 minutes until the edges are just barely browned. Let cool five minutes, then release the muffins from the tin. A knife inserted around the edges will help release them if they don’t pop out easily. Let cool completely on a rack. Makes 24 muffins.

Blueberry, Apple and Pecan Chicken Salad
1 rotisserie chicken
1 c. fresh blueberries
1 apple, diced
2 celery ribs, diced
1/3 c. red onion, diced
4 Tbsp. mayonnaise
1 Tbsp. Dijon mustard
1/4 tsp. garlic powder
1/2 tsp. celery seeds
1/8 tsp. black pepper
1/2 c. pecans, chopped

Pick chicken from the bones, removing the skin and shredding the meat. Combine in a bowl with blueberries, apple, celery and red onion.

In a separate bowl, whisk together the mayonnaise, Dijon mustard, garlic powder, celery seeds and pepper, making a dressing. Toss chicken mixture with the dressing. Serve over a bed of lettuce and top with chopped pecans.