We Virginians are very fortunate because very few months, if any, go by that something cannot be hunted. As you read this article the September goose season has arrived. Sept. 1through Sept. 25 is the time to get the most bang for your buck on geese. There is a daily limit of 10 birds per day. These are resident birds and their numbers need thinning. I sure wish I knew someone with a goose problem. Geese are notorious for “messing” the entire bank of a farm pond, city lake or other bodies of water. They literally graze over acres of crops to include new sprouts of any vegetation, spinach and others. When their numbers get out of control, as they are in some very localized areas, they can be a menace and even a health threat.
Some farms try using sound cannons to repel geese, but sound cannons are only somewhat effective. Farmers can lose thousands of dollars to a few dozen geese. Thinning their numbers if the most effective way to cut down on losses.

The season in our area (east of I-95) is Sept. 1-18, a half hour before sunrise to a half hour AFTER sunset. From Sept. 20-25 the season goes from a half hour before sunrise to sunset. Stock up on those BB shotshells now!
Speaking of stocking up, I wanted to put a plug in here for a few products I have tested that were reasonably priced and work well for goose hunting. Like many, I cannot afford to spend thousands on gear so I look for good deals on gear that will also last.
Last season I got some of the Redhead Full Body Goose Decoys and their Deluxe Layout Blind. The decoys have flocked heads and a full body so they look good no matter the approach. They also shimmy or move in a breeze making them even more realistic. The four pack retails for about $80 and has one semi rester, one sentry, and two feeders.  
The layout blind sets up fast, is comfortable and comes in the Realtree MAX4. It repels wind and water and the backing on which you lay is waterproof. The poles are aluminum. It folds down to 3’X 4” by a few inches thick when pressed completely down by my measurements. It has flag ports, opens fast, plenty of brush straps and weighs 21 pounds.  

Squirrel season opens Saturday
When I was a kid I looked forward to one thing each fall, and although as a teacher I should say it was school, it was not. Squirrel season back then started in October and I often dreamed of cut hickory nuts and acorns as well as the smell of gunpowder and Hoppes #9 solvent. I scanned the ads from Rose’s Department store, Woolworth and often begged my parents to take me down to Spiro’s Sporting Goods in King George to look at ammo and see all the hunting stuff. Camouflage clothing was not common then and for squirrel hunting all a boy needed were his chores to be done, a flannel shirt, a .22 rifle or scattergun, a pair of jeans and his old workboots to go along with a box of shells. October has always held a special place in my heart for that reason. The cool evenings, barking of skittish squirrels and crisp leaves rounded out the experience.
We ate many squirrels in my house. Mom fried it, roasted it and made stew from it. We still eat squirrel in my house and I am again looking forward to this Saturday when the season comes in. Since then I have taken up deer hunting but was thrilled when VDGIF decided to open the squirrel season in September statewide. Now I can hunt squirrels a full month and then take up the bow or crossbow for deer.
For those who have not tried squirrel hunting or hunting at all I would heartily encourage you and your child or a buddy to hit the woods. Squirrels are easier to see in the woods due to sheer numbers and a smaller home range. Six squirrels may den in one tree and less than a hundred yards away you may have another den.
 
Cooking tips
Quarter and chill meat for a day or two to allow it to age. This will help tenderize it.
Slowly boil the quarters until tender. Then either fry, remove bones and stew or roast.
If you have a slow cooker you can put a cup of water in it and your squirrel quarters and cook on low until the bones fall out. Gather boneless meat and fry or put in a stew. The boneless meat makes great taco meat too!
Season as you would beef roast or deer. Salt and pepper alone is great.
The trick is to not cook too hot, too long or too fast. Experiment and enjoy a great lean meat!

Mark Fike