This weeks cider review comes from Flushing Michigan’s finest: Almar Orchards. Almar is one of the few certified organic apple orchards in southeast MI. Using integrated pest management the Koan family grows over 30 apple cultivars on their 500 acre farm. They also raise grains and livestock including pigs which feed on spent apple pomace after pressing! All of the apples used to make J.K.’s Scrumpy Hard Cider are grown, harvested, pressed, and fermented on the farm.
A testament to their holistic orcharding and cider making practices from Almar owner, Jim Koan:
“This Original Hard-Cider has been made on our family-owned farm in Flushing, Michigan for well over a hundred years. It was first pressed back in the 1850’s. Not much as changed in the process since then. We use the same apples from the same orchards as my great-great grandfather did before the time of the Civil War. We are proud of that. It gives us a sense of history….
Our cider is not only natural, it is truly organic. It always has been. It’s simply a fact of what we do – and how we do it. We use no insecticides in the farm orchards. Rather, I do what my grandfather did. I have a large flock of guinea fowl that wander about and eat the bugs. Fallen apples that have hit the ground are always a food source for pests, so I let my Berkshire pigs wander the orchard and eat the fallen apples. In a fast-paced, instant gratification society all this may seem a little old fashioned, or not “cost-effective.” But, we have a cider that is not like any other, and the idea of playing around with what makes that happen… well, it just ain’t part of the plan.”
They bottle various ciders including their Northern Neighbor Saskatoon Cuvee and J.K.’s Cuvee Winteruption (both of which will be looked at in upcoming reviews). This week’s review will cover their flagship cider known as Orchard Gold Gate. As the label implies, their ciders resemble ‘scrumpy’ ciders from England in that they’re produced in small batches using traditional methods. As a sentiment to the terrior and craft nature of J.K.’s Scrumpy Cider Jim Koan proclaims:
“I consider Orchard Gate Gold as a unique Artisan Michigan Farmhouse Cider, somewhere between English Scrumpy and a Normandy Cidre.
The bottom line is that it could not be made anyplace else. It is reliant on the soil and the climate. Open a bottle and decide for yourself!
After the harvest, we press our organic apples and allow them to slowly ferment for up to six months. We then carefully hand-fill and label each bottle and let it age for several weeks to properly condition.”
Orchard Gate Gold and the rest of the J.K.’s Scrumpy cider line are readily available throughout MI and can be found in 17 other states. Orchard Gate Gold is sold for around $8.99 and weighs in at 6% ABV. Upon pouring the cider is hazy and lacks clarity. Bits of yeast and lees float in the bottle. It has a beautiful golden straw color and the aroma grabs you immediately—it’s somewhere between butterscotch and caramel with the aromatics common of fresh apple juice. The flavor is reminiscent of apple juice left in the fridge to slowly ferment for a month or two. It is very sweet with high residual sugar and has virtually zero sharpness or bitterness. What I’d call a dessert cider. The booziness distinctly pulls through and complements the nearly overbearing sweetness. This cider is certainly not sparkling but it does posses a subtle effervescence— I believe it’d be referred to as a perlant cider. The slight bubliness adds a pleasant mouth feel that also supports and balances the high sweetness. For a sweet dessert cider it is very agreeable and nice, but for me, drinking more than a glass would be too much. I’d imagine Orchard Gold Gate would be lovely served warm and mulled. Stay tuned for coming reviews of other ciders in the J.K.’s Scrumpy Hard Cider line. Cheers!
My enthusiasm for cider drinking, cider-making, and everything involved in the culture of cider, is ever expanding and one resource that’s been monumental for me is The New Cider Maker’s Handbook by Claude Jolicoeur. Being a noob to the cider making world, I am beyond grateful to have this gem— and from what I can tell this is perhaps one of the most comprehensive guides to date. The book is beautifully put together with rich text and loads of high quality photographs and diagrams adding even more clarity.
Claude lays the foundational principles behind cider making and outlines all the step necessary for making a good cider, from grinding and pressing your apples to fermenting and bottling the finished product. He compares various types of presses and highlights the pros and cons of different apple grinders. He even shares his basic plans for making aDIY apple grinder that grinds a bushel of apples in 1-2 minutes! In fact, while scrambling around earlier this year deciding how to improve upon our (slow) sink disposal grinder unit and while getting overwhelmed by the seemingly infinite number of plans online and choosing whether to buy an entry level commercial grinder or build our own— Claude’s timely book came in clutch with the ideal plans for us to move forward! Many thanks to Claude we adapted his plan and came up with this nifty, high efficiency home-scale grinder:
Claude has won awards for his craft ciders and takes a detail oriented approach to sharing his deep understanding of the processes involved in making high quality cider. The book covers both the scientific and practical aspects of the process, such as measuring gravity with a hydrometer, testing the acidity of your must, choosing the right yeast strain, and blending apple varieties to make the type of cider you’re after. He outlines the techniques for making sweet or dry cider, sparling or still cider, and even Québec’s finest: ice cider!
Varietal blending chart from The New Cider Maker’s Handbook.
With some 70 gallons of cider fermenting in my basement this year, I’ve constantly been turning to the book as a reference. Claude explains potential challenges in the process making troubleshooting a breeze. What Claude has offered to the cider community is invaluable; The New Cider Maker’s Handbook is a crucial resource for beginner cider makers and will offer a range of tips, tricks, and new ideas for the advanced cider maker. Visit Claude’s website to learn more about his cider brilliance.
With the conclusion of the growing season I am starting to focus more energy on renovating the website, adding new podcasts, and writing more— with that I am introducing a new aspect to the blogroll, that is CIDER REVIEWS!
I’m certainly far from a cider expert, but I am extremely geeked on this lovely fermented beverage we call cider. Before going much further I’ll make the necessary distinction between what I’m referring to as ‘cider’ and the raw, unfermented fresh apple juice that most Americans call cider. In England, France, Spain, and practically every other neck of the world the term ‘cider’ refers directly to fermented apple juice, not fresh apple juice that has been misleadingly called cider with the craze of the autumnal trend of cider and donuts.
I digress. There’s an artful craft and beautiful tradition to cider making that is ages old and is making a timely resurgence in North America and particularly here in Michigan. Not to mention it’s the second fastest growing beverage industry next to craft beer! The apple after all has become a universal fruit whose fermented juice is not only an excellent, nutrient dense, preservable food source and inebriating drink, but also a very delectable beverage that can range from sweet and bubbly to dry and tannic, and everything in between. As I write this I can hear the rhythmic ‘plump…plump’ of the airlocks releasing gas on the some 70 gallons of cider fermenting in my basement! More on that later…can you tell I’m a bit excidered?
The cider I’ll be reviewing today comes from the outspoken permaculture expert and tree crop guru— Mark Shepard. New Forest Farmis his 106 acre perennial ag sanctuary in southwest Wisconsin; there he raises chestnuts, hazelnuts, hazelnut finished pork(!), apples, and a variety of other crops. They’ve been producing cider for a few years in an expanding on-farm facility and the cider is currently available only in southern WI (I got mine from a friend who took his PDC earlier this year). His ciders go by the name Shepard’s Hard Cyder. Note the spelling here… cyder with a Y is another variation simply referring to the real-deal stuff made with love and craftsmanship, not the watered down, from-concentrate, preservative ridden, commonly available neo-American hard ciders! Whew.
Out of the three cider offerings from Shepard’s Hard Cider we’ll be looking at one called Adam’s (which you could guess accompanies it’s counterpart—Eve’s). Upon opening it was very gaseous and perhaps too carbonated from being over primed, furthermore we had to open the bottle over the sink and it took a few minutes to settle down. Once poured the cider had a light golden color and moderate clarity, with a foamy head that slowly receded to about a quarter of it’s initial size. In both appearance and aroma it resembled a champagne with a very subtle apple pie fruitiness on the nose. Upon first sip the boldest character was its crispness and effervescence. It was relatively dry and lacked the sometimes overbearing cloyingly sweet flavor so common in the lesser grade commercial ciders. I also appreciate the moderate acidity that gave this cider its refreshing tang. However aside from it’s dryness and mild sharpness, it lacked overall body and depth of character…almost bordering bland after the immediate burst of flavor. I am unsure but perhaps this is because Shepard is using run of the mill dessert apples rather than some of the bitter and bittersharp cider varieties that offer richer body and complexity. For a mid-range gravity sparkling cider weighing in around 5.5% ABV it was GOOD…one I’d really enjoy on a hot summer day. I look forward to eventually tasting more from the Shepard’s Hard Cyder line.
POMONA The Member-Written, Quarterly Journal of North American Fruit Explorers (NAFEX) Vol. XLVI, No. 3, Summer 2013
Fruit Tree Polycultures Trevor Newman tnewman92@gmail.com (P) 248-535-9419 (F) 248-625-7676 The Fruit Nut | http://www.thefruitnut.com
Unlike monocultures, polycultures contain diverse mixtures of species growing together in symbiosis. Creating polycultures around fruit trees can reduce the need for offsite inputs, increase biodiversity in the orchard, and provide various secondary yields such as medicinal herbs, perennial vegetables, and much more. Establishing polycultures around fruit trees is all about analyzing the needs of the tree and matching those needs to the functions of various support species or ‘companion plants.’ The aim is to provide the basic needs of the tree (fertility, pest management, weed control, etc.) by using biological resources. Instead of ‘planting a fruit tree,’ we can think of this integrated approach as ‘planting an ecosystem’.
Dynamic accumulators are plants whose deep taproots mine hard-to-reach minerals from the soil and deposit them in their aerial parts. These plants can be grown around the base of fruit trees and managed on a ‘chop-n-drop’ basis whereby their aerial parts are occasionally cut and spread as mulch directly beneath the trees. Comfrey (Symphytum officinale) is a great example of a dynamic accumulator that is high in calcium, phosphorus, and manganese. I put at least one comfrey plant at the base or around the drip line of each tree and generally cut them back for mulch 3-4 times throughout the growing season.
Nitrogen-fixing plants are commonly used in organic agriculture as cover crops and green manure. The same principles can be applied to the orchard by using nitrogen fixing trees, shrubs, and herbs to act as nurse crops for young fruit trees. A great multi-purpose nitrogen fixer is goumi (Eleagnus multiflora), which produces an early-season berry and provides an abundance of nectary flowers which honeybees love. When goumi and other nitrogen fixers are cut down, their roots respond by releasing a plume of nitrogen into the surrounding soil. Fruit trees and other crop plants can tap into this fertility source.
Groundcover plants are excellent weed suppressors and should be integrated throughout the orchard understory to act as living mulch while excluding any potential for weeds to grow. Applemint (Mentha suaveolens) and white clover (Trifolium repens) are two groundcovers that can be effectively integrated with orchard grass to create a dense mat. Creeping comfrey is an excellent groundcover that spreads indefinitely, can tolerate shade, and also serves as a dynamic accumulator.
Another class of functional plants are known as insectaries. These are plants that provide fodder for beneficial and predatory insects. By attracting these ‘good guys’ to the orchard we can increase pollination and limit pest outbreaks by encouraging a balance among predator and prey populations. Plants in the Apiaceae family (carrot, lovage, etc.) and plants in the Asteraceae family (yarrow, coneflower, etc.) are especially good at attracting predatory insects like parasitic wasps, lace wings, and lady beetles. Having insectary plants flowering at different times throughout the year ensures that beneficial insects will have a plentiful supply of food and reason to stick around.
The core of good polyculture design lies in a basic understanding of ecology and plant functions. Polycultures mimic functional interconnections found in natural ecosystems while producing an abundance of yields and reducing off site inputs. Visit www.apiosinstitute.org to see numerous case studies and find out more about designing fruit tree polycultures.
Michael Phillips is an organic orchardist, consultant, and writer who has titled two popular fruit growing books—The Apple Grower (Chelsea Green 2005) and The Holistic Orchard (Chelsea Green 2011). His books have been crucial resources for me in my orcharding endeavors. Both books describe innovative and cutting edge strategies for managing orchards in an ecologically regenerative way that doesn’t rely upon synthetic fertilizers and toxic biocides. The Holistic Orchard DVD guides viewers on a highly informative and visually stimulating tour through a year in the orchard. Phillips takes us around his New Hampshire farm through the four seasons showing many of the happenings of a healthy orchard ecosystem.
Phillips jovially shares his 25+ years of orcharding experience in over four hours of engaging video footage. He covers everything from planting and propagation to pruning and harvesting. This instructional video will be an invaluable resource for growers of all skill levels. Phillips lays the foundation for an ecological orcharding protocol that can be replicated and adapted from region to region. He emphasizes an integrated, ‘health based approach’, which like holistic medicine— is all about boosting the health of the entire ecosystem from the fungi and microorganisms to the birds and insects. Phillips goes through the best practices for managing a number of common orchard pests like apple tree borer, plum curculio, and codling moth. Furthermore he breaks down the life cycle of each pest, shows what to look for, and explains when the best times are to intervene in that pests life cycle. This is the type of detail you will find in the Holistic Orchard DVD.
The depth and range of Phillip’s knowledge will surely clarify any hard-to-grasp concepts for beginner and advanced orchardists alike. Phillips not only offers an alternative to today’s conventional, chemical-based orcharding approach, but he presents the information in an exciting and easy-to-digest way that will motivate any gardener or fruit grower to think more holistically. I am grateful for Michael’s contributions to the world of fruit growing and I highly recommend this DVD. Whether you’re dealing with a small backyard orchard, a community orchard, or a production scale farm this video will provide valuable insights. Click here to purchase a copy of the DVD and to learn more about Michael Phillips visit his websites at: herbsandapples.com and groworganicapples.com.
Winter is coming and you can feel it in the air. While Hurricane Sandy was wreaking havoc on the east coast Michigan got hit with serious winds, heavy rain, and some hail. That storm swooped away the remaining tree leaves bringing a conclusion to the beautiful display of fall colors. Now the bareness is kicking in. I’ve been struggling to find time to write amongst the busyness of closing down the gardens and getting everything ready for winter. You have to make hay when the sun shines- soon enough we’ll be snowed in.
A LOT has been going on, though. Many renovations have been made in the garden/orchard as well as some new plantings. My company has been doing well this fall and we’ve hosted some exciting workshops and secured some enthusiastic new clients that are ready to take on and transform their own landscapes. The elections have just passed, thankfully, and obviously everybody has their different views on voting…but we can all use this time as a reminder that perhaps the most effective way to vote and cast your voice is with your everyday actions. ‘Vote with your dollar’ is a powerful saying. We all have an opportunity to be the change we wish to see. Make positive changes in your own community, small or large.
Thats a wrap for my political rant; this is after all a website about fruit and orcharding, not politics. I vote for apples. Speaking of apples, I just finished the latest episode of the The Fruit Nut Podcastwith Michael Phillips, the author of The Apple Grower and The Holistic Orchard. It was a great conversation and Michael shared so much valuable information. We talked about holistic fruit tree care, community orchards, and more. CLICK HERE to listen to the interview. Unfortunately the past three episodes have been recorded with a low quality microphone so the audio on my end breaks up a lot and doesn’t sound that great. HOWEVER, I am investing in a new recording system to produce much cleaner audio. Look forward to episode 4 withLee Reich.
Here are some recent photos of field trips, events, and happenings in the garden…
Spacing out blueberries for the new blueberry bed. 10/9/12Planting potted blueberries in the ground. 10/9/12Vibrant blueberry fall color. 10/17/12Sheet mulched blueberry bed complete…ground level rose some 10″. Organic matter is the name of the game when it comes to blueberries! 10/27/12Golden raspberries are best when the weather gets cold and sugar levels increase. 10/27/12Giant daikon radish doing it’s work building soil at a client’s site in Plymouth, MI.Mike Levine of Nature and Nurture sharing the remains of his hardy kiwi crop.This was my first time eating fresh hardy kiwi…I’ve hard store bought but these put ’em to shame!These little kiwis are extremely sweet with a complex flavor. They have smooth skin and can be eaten whole…much tastier then fuzzy kiwis in my opinion. Plus they can grow in zone 5!
Ken Asmus of Oikos Tree Crops shares a lovely presentation at a recent Roots To Fruitsedible forest gardening weekend intensive. 10/20/12
Ken talking chestnuts and explaining the benefits of ‘rough mulch’ in an orchard setting. This means leaving pruning in place beneath the tree they came from. Nutrient cycling at it’s finest…Ken and I feeling accomplished after leading a successful edible forest gardening workshop. Beautiful hickory color in background. Photo courtesy PJ Chmiel‘I-94’ American persimmons tree ripening at Nash Nursery in Owosso, MI. 10/13/12Ripe ‘I-94’ American persimmons…this variety comes from the breeding work of the late James Claypool.Beautiful stand of pure American chestnuts growing free of blight in Owosso, MI. These were planted some 30+ years ago. 10/13/12Elegant variegated silverberry, E.pungens… 11/7/12New seedling persimmon planting from a seedling tree grown from ‘Morris Burton’ fruit. The parent tree had lovely deep red, very sweet fruit. 11/7/12Latest persimmon planting featuring several grafted D. virginiana varieties. More on this later…
Now the autumnal shift is fully present and unavoidable as the trees show their gorgeous display of fall colors and days get cooler. However this is still a busy time of year…even with some 75% of the fruit crops wiped out there is still a bit to harvest. Before we take a look at that, I’d like to announce the addition of two new pieces to the Articles page, one titled Making Ink From Berries by guest writer Dana Driscoll, and the other a small-scale alley crop photo essay by yours truly. Speaking of new content, I am also excited to share with you my latest audio podcast with the American persimmon fanatic, Jerry Lehman! Click here to listen to the podcastand stay tuned for Episode 3 with Michael Phillips, the author of The Holistic Orchard.
In the latest podcast Jerry Lehman tells us about his work breeding and developing the American persimmon in Terra Huate, IN. Photo courtesy Jerry LehmanOne of the collection screens Jerry has devised for gathering fallen persimmons…Photo courtesy Jerry LehmanIn a new article Dana Driscoll teaches us how to make natural ink from pokeberries and other berries.Alley crop just the other day…nice shadows from the nanking cherries. Click here for more.
That pretty much covers the latest in terms of new content. Was at a client’s site the other day doing a check up and found some exciting things. This was a site we installed 3 years ago and haven’t gone back much since then, so whenever we make a visit its always surprising to see whats done well. While visiting we also decided to harvest autumnberries from a bountiful population along the edge of her street. Here are some photos from that adventure…
‘Amber’ is an autumnberry cultivar that produces yellow fruit…yum!These autumnberries are much larger and juicier then most…This multi-stemmed ‘Q-18’ peach provides nice shade when sitting on the bench.Mark standing next to a happy pawpaw tree with it’s companion comfrey…In just a few years time the swales and soil building plants turned compacted, gravely soil into beautiful humus…Fall-bearing red raspberry…not sure which cultivar.This ‘Illinois Everbearing’ mulberry has grown rapidly in a short time…Wild autumnberries growing along the street…
Autumnberry is a truly abundant wild food that is loaded with nutrients and so widely available. More people need to start harvesting it. There is a big debate with autumnberry and many other plant species— some folks believe eradication is necessary because these plants are “invasive”, which is an entirely non-scientific claim that lacks any ecological footing. This is a big issue and we won’t get into it too much right now, but I would like to point out one thing. In the case for autumnberry, the plant arrived to NA back in the 70’s and was promoted largely by the USDA and conservation districts, NOW the same folks who encouraged the planting and dissemination of autumnberry are the ones promoting its eradication…SO, to me it seems only rational to NOT put full trust in these organizations and institutions. Who knows what will happen 30 years from now if herbicide applications are continued in radical attempts to eradicate opportunistic plants? All I am saying is we need to be incredibly mindful when we intervene on this level and have great forethought into potential future outcomes…good or bad. That concludes my rant for now.
Harvesting lycopene-rich autumnberries…which I later made into tasty jam.Foley food mill worked wonder for separating the pithy autumnberry seeds…As the autumnberries cook down they turn a beautiful reddish-pink color.
Speaking of jam, just the other day I harvested some mountain ash berries from a tree my parents planted some 25+ years ago. The yields were down this year but there was
The berries are much more attractive to the eyes then the taste buds.
enough to experiment making a small batch of jam. If you’ve ever tried mountain ash berries then you know they’re incredibly astringent and barely palatable(there are some varieties and hybrids which are better for eating). In past years I’ve made mountain ash mead and used the tree as a rootstock for shipova(more to come on that soon). But I never really ‘ate’ the berries. So I tried making a batch of jam…and…it tastes awful. No matter how much sugar you add the astringency just intensifies. Supposedly the berries get sweeter with a frost… and they are said to be high in vitamin C. I think its more useful as medicine then food.
Another not-so-edible berry…is the yew berry. Which in fact contains a highly poisonous seed…but the red jelly-like flesh is said to be edible. And it is edible, I am living proof. Out of curiosity I began nibbling on the berries this fall and I found they’re actually quite good! Very sweet with a mild flavor. The texture is slimy. An interesting relative that I’ve only read about is Japanese plum yew(Cephalotaxus harringtonia); this one is said to produce larger fruits that are fully edible, seed and all.
Yew berries are ornamental and delicious…just be very careful not to eat the seed, or the ‘pip’ as the brits say.Chestnut season is upon us! Look for a chestnut post next week…Hickory nuts in husk…good luck getting ’em before the squirrels!‘Szukis’ persimmon working its way to the top of the tree tube…Gorgeous fall colors…embrace the beauty!
Today marks the autumnal equinox and now its official— fall is here! In retrospect the summer seemed to have went by in fast motion as it started abruptly with an early spring and now its concluding just as swiftly. These periods of drastic change are incredibly powerful and sometimes the shifting energy can be difficult to deal with but we try our best. I have been traveling for the past few weeks, first on a trip to VT to stay at Whole Systems Design research farm and then touring throughout northwest MI doing some consulting, seminars, and catching up with friends and colleagues. Summer seems to have ended during the weeks on the road and now that I’m back its satisfying to spend time walking through the gardens observing, harvesting, and contemplating. There is still a lot to be had for the 2012 gardening season but cold nights dipping into the low 40’s pose major threats to those vine-ripening tomatoes and unripe figs(which sadly won’t ripen). Its the time of year to move inward, wether that means collecting your ideas and dreams, or storing away the season’s bounty. In the next couple weeks I will be making jams & jellies, fermenting cabbage, carrots, and other root vegetables, as well as putting up other storable food items for the cold months ahead. The squirrels are busy burying nuts, luckily for them(and us!) its a bumper crop year for oaks. The best part is that sometimes they forget these burial sites and VOILA a cluster of oak trees appear a few seasons later. Ever since I’ve been growing fruit and gardening in general, this season stands out as the most unusual in terms of weather conditions, ripening dates, and so on. In the old apple orchard on my families land not an apple can be found. Not to say that all of the apples in SE MI were a bust, but these particular trees set very few if any. On a recent visit to a friend’s orchard outside of Ann Arbor, I discovered that his plum, apricot, peach, pear, and apple trees didn’t set a single fruit. On the contrary, the other day while driving through the hilly landscape of the grand Traverse bay in northern MI, the roadside orchard trees were laden with ripe apples. Perhaps this protected fruit growing region has somewhat of a buffer. Either way, its been an odd and eye-opening year. I keep thinking back to a principle we share in our Roots To Fruits talks…it goes: Value Diversity; we then expand and talk about the different facets of diversity(functional,biological,genetic,etc.) and the many values of having a diverse landscape, but now I’m referring to crop diversity in a garden-orchard. Its one of those years you wish you would’ve over-planted. Another interesting idea comes to mind that I’d like to share with you. While having a conversation with my buddy Ben Falk, he mentioned that there is a lot of talk about how tree-based agriculture is highly resilient in the face of an unpredictable climate and other instabilities but really when we depend on fruit, mast, or nut-producing trees we’re actually relying on the most delicate and vulnerable manifestation of nature— a flower. He makes a good point, and it can be clearly seen this year with crop loss due to drought, late frosts, and other climatic conditions. This reinforces the necessity for planting late-flowering trees like American persimmon and chestnut. I digress.
Several exciting ideas are brewing for new blog posts and articles so keep an eye out over the next couple weeks and expect much more as we move into the winter months. I will have some amazing guests coming on the podcast as well. For now I’ve decided to share some recent photos with quick captions that will hopefully give you an idea of what I’ve been up to as of late. May you have a happy and healthy seasonal transition!
Ben showing the few quinces on his tree this year…Korean nut pine doing well at Whole Systems Design research farm…Comfrey growing beneath a plum tree at Whole Systems Design research farm in north central VT…Cornus mas bush loaded with pawpaw trees in background. At Marc Boone’s orchard in Ann Arbor, MI.Cornelian cherries were one of the few crops that fared through the tough season…one worth planting!Marc showing the difference between a healthy and an unhealthy limb union on a pawpaw tree…although this branch is growing at a good crotch angle, it is the unhealthy one with a higher risk of splitting…Well-joined limb on pawpaw tree with good crotch angle…One of the few ‘Aromatnaya’ quinces. This one had plum curculio damage and Marc claims his grandma told him this is ‘how quinces are’ and why you cook ’em in pies!Marc setting up his ‘pawpaw harvesting sleds’ for easy access through the orchard alleys…Good pawpaw cluster, although the orchard overall produced nearly 10% of what it did last season. 9/9/12‘Leikora’ is a seaberry cultivar that produces beautiful large clusters with good pickability… 9/9/12 Ann Arbor, MIMike Levine’s front yard food forest near downtown Ann Arbor, MI. Check out his website at http://www.natureandnurture.orgExtremely vigorous American persimmon that got topworked earlier this spring…mature roots make all the difference for graft vigor when it comes to American persimmons. This tree will be fruiting in no time…Another graft detail…appears to be a rind graft.Mike picking his favorite pawpaw— Overleese…Mike has one of the most successful hardy kiwi productions systems I’ve seen yet…Nice flush of oyster mushrooms on one of our very successful mushroom hunts in NW Michigan…High density apple planting at Tandem Ciders…Tasting room at Tandem…I love this place!Came home to find the golden raspberry primocane crop in full swing…’Fall Gold’ and ‘Kiwi Gold’ 9/22/12Lovely basket of produce from the garden… 9/22/12
Its been a few weeks since my last post and I’ve been itching to release some fresh ideas and photos. Things have been a bit crazy lately with selling plants at the farmers markets and working on new Roots To Fruits jobs. Its all very good, just a bit tiring at times. So now, on this new moon, I’ve found some time to put out. Just as everything goes in phases and cycles so does my motivation to write, and with the waxing moon my energy towards writing and managing the blog is on the rise! So expect some frequent posting over the next few weeks.
Its mid-august and the groundcherries in my garden are starting to litter the ground once again. This has been a tradition for the past several seasons; in fact last year the garden was so inudated w/ self-seeded ground cherries, that access became an issue! But what are ground cherries? Being a member of the Solanaceae family they bear some resemblance to tomatillos or cherry tomatoes except with a much fruitier flavor. Botanically speaking tomatoes are technically a fruit, although they’re often referred to as a vegetable…groundcherries, however, don’t fall short of the fruit category. The common ground cherry(Physalis peruviana), also called cape gooseberry, not to be mistaken with true gooseberries(Ribes spp.), is a self seeding annual that can become rather weedy. Physalis heterphylla is a perennial relative that grows wild throughout eastern NA. I have
Sea of ground cherries, 2011 garden.
found them growing a few times in MI, and Ken Asmus of Oikos Tree Crops now sells the perennial form. Even the annual forms seem to ‘perennialize’ in the sense that they volunteer each year and reliably come back. They’re called ground cherries because they fall to the ground when fully ripe. They can then be collected, dehusked, and eaten fresh. I’ve also heard them called husk cherries because they grow inside a papery protective husk. Nature’s wrapper. The flavor is like the sweetest of tomatoes with fruity-pineapple notes. They are about the size of a grape tomato and contain several small seeds which are barely noticeable. Ground cherries are great dehydrated and I’ve been toying with the idea of using them in salsa, jelly, and wine. Mmmm…
Dehusked ripe ground cherries…yum!
Now that summer has peaked and is waning, we’ve concluded most of the berry pickin’; cane fruits are pretty much done, besides the fall bearing raspberries, blueberries are dwindling but still available, and the Ribes, besides the latest of gooseberries, are now a distant memory. Fortunately they’re blessings are preserved in jams and jellies! The
Dead floricanes removed from golden raspberry bed…
changing seasons can be difficult to deal with, but its a righteous reminder of the impermanence of all things. Actually its a good way to practice non-attachment. I really, really, am enjoying all of these wonderful zucchinis, but they too will pass! Nothing lasts forever and thats the beauty of it. As small fruits and berries are largely coming to an end, the stone fruits are coming in, and early apples are beginning to ripen. I was in Detroit two weeks ago and was
Apical flowering on raspberry…I love these ‘everbearing’ raspberries!
delightfully surprised to find the number of ripe apples. The odd season paired with the Detroit microclimate created super conditions for tree fruit. Even the peaches weren’t phased by the early season warm spells and late frosts. We even found peach seedlings setting fruit in alleys. Want to start growing fruit? Move to Detroit.
Beehives amongst fruit trees at Catherine Ferguson Academy in Detroit, MI.Students at the 2012 permaculture design course in Detroit sampling some early apples…8/2/12Autumnberries ripening mid august…quite early for these guys. At The Strawbale Studio in Oxford, MI.
My peach trees didn’t set any fruit this year. Fortunately a few local growers managed to get a small percentage of the usual crop…just enough to bring to market. So the past two weeks I’ve been buying containers of peaches at the market. I belong to a goat milk share where I get a half gallon of organic raw goat milk each week. This week I decided to make some fresh cheese… I was left with a lot of whey. Today I made a lovely smoothy with one cup blueberries, two peaches, and one cup whey. No whey, yes whey… rich in flavor and rich in nutrients!
Peach-blueberry-whey smoothie!!!
As promised, here is the blueberry-lavender jam recipe…very simple, no fuss recipe. Give it a try!
What You’ll Need:
8 cups fresh blueberries
1.5 cups organic sugar
1 tablespoon lavender flowers
1/4 cup lemon juice
Process:
Step #1: Crush washed blueberries in large cooking pot. Cook on medium heat for 5 minutes.
Step #2: Add sugar and lemon and bring to a boil. Reduce heat, add lavender and cook for 10-15 more minutes on medium heat. Stir consistently.
Step #3: Take off heat and fill jars; store in fridge or for long-term storage place jars in boiling water bath for 15 minutes.
Tips: some recipes suggest removing foam as the jam cooks; I’ve found blueberries to be low foam producers making this step unnecessary.
Blueberry-lavender and blueberry-honey jam ready for the pantry…
I choose to plant based on the moon using the biodynamic calendar AKA the Stella Natura. I’ve found much satisfaction(not to mention great results) in following the solunar calendar for my gardening activities. I also make medicine preparations like tinctures and salves on the new moon as to foster the lunar energy put out increasingly from that time until the next full moon. Aside from food, I’ve been curious about the medicinal uses of fruiting plants. Strawberry leaf is a great astrigent used in skin care products, raspberry leaf is high in tannins and has a slew of medicinal actions, and lastly, what I’m concerning myself with today— black currant leaf. Aside from the potent nutraceutical properties of Ribes nigrum fruit, the leaves also possess strong medicinal properties. According to one resource, “Black currant dried leaf is used for arthritis, gout, joint pain (rheumatism), diarrhea, colic, hepatitis and other liver ailments, convulsions, and disorders that cause swelling (inflammation) of the mouth and throat. Black currant dried leaf is also used for treating coughs, colds, and whooping cough; disinfecting the urine; promoting urine flow; treating bladder stones, and as a cleansing tea.” The leaves are astringent and have been used for treating skin blemishes like acne and eczema. Since the plants are just hanging out now and all the berries are long picked, I decided to harvest some leaves for making an alcohol extract.
Attractive ‘Ben Sarek’ black currant foliage… brush up against ’em and their foxy aroma will perfume the air!Black currant leaves soaking in everclear…
The late Frank Cook talks briefly about the edible and medicinal uses of black currant…
An exciting new project recently sprouted forth after connecting with a local friend and fellow entrepreneur, Josh Cook. His company, Source Reality, offers products and service for facilitating individuals in connecting to their deepest nature, and reuniting with the source. They offer astrology readings, reiki healing, orgonite, and more. According to the Source Reality website: “Orgonite is the name given to powerful devices which attract negative etheric energy and transmute it into positive, life-giving energy. This is done through a mixture of metals and crystals that are sealed in a resin and formed in specific molds…”
Small orgonite mold made by Source Reality…
Visit their website to learn more about these unique energy devices. We’re collaborating to do a research experiment using orgonite for influencing plant growth. I’ve conducted a small trial with two hardy kiwi vines grown in containers under identical soil, water, and light conditions… one, however, has an orgonite mold placed in the bottom of the 1gallon pot. We hypothesize that the energetic workings of the orgonite may effect plant growth in some way. Stay tuned for results.
Orgonite placed at bottom of container atop thin layer of potting mix.Now lets see if the orgonite has any effect on the growth of these ‘MSU’ hardy kiwis…
The sun set is telling me to conclude this post and unwind for the evening. Please check back soon for more exciting posts, new articles, and upcoming audio podcasts! Happy growing…
Whats more American than blueberries? In fact, blueberries symbolize American fruit
Even ripening is a favorable characteristic which makes for quick pickin’…
culture more than any other fruit and they’re one of the few commonly cultivated fruits which hails from this continent. They’re not only indigenous to North America but also heavily populated in the state of Michigan. The west side of the state is known for its blueberry farms and just like Maine is known for its wild lowbush blueberries(Vaccinium angustifolium), so is northern Michigan for its wild highbush blueberries(Vaccinium corymbosum). Blueberries are unique and varied in their tolerances and habitat preference… with lowbush blueberries in the northeast flourishing on rocky outcrops and highbush blueberries in the midwest growing in boggy wetlands, all the while cultivated blueberries find their happiest home in well drained sandy loams. But when speaking of wild highbush blueberries growing in Michigan, we almost always refer to them growing in wetland ecosystems. They like the high organic matter and steady moisture supply. Another factor, too, is the soil acidity found in these environments. Any gardener or farmer who has grown blueberries knows they prefer a low PH. This is their neediest of needs and the one condition they won’t perform well without.
Wild blueberries have the sweetest, most pronounced flavor notes, that not even the tastiest of cultivated blueberries could compete…
This season has been magical when it comes to blueberries. One of my clients who lives just minutes away has a beautiful wooded site with several acres. On the back part of the property a maple forest transitions to a boggy wetland and Chris(the homeowner) took me on a walk back there last year and pointed out a nice patch of blueberries that her and her kids had been harvesting from for the past few years. She invited me back to come picking and this year I took her up on it. My business partner and I made our way back there for the first time a few weeks ago and we spent a couple days picking. It was wonderful. A 2″x12″ plank meanders far enough above the ground as to keep one’s feet dry(in a wet year at least)while walking through the bog. We were grateful that she allowed us to pick from her spot. Many days ago when out picking we decided to explore the area more thoroughly. Through our exploration we came upon a much larger stand of wild blueberries. When I say large I literally mean 4-5 acres of almost entirely highbush blueberries! The expansiveness leads me to believe that the ecosystem is relatively stable and could’ve likely been this way for 50-100+ years. This is something you’d only dream of. For the first day or so I could hardly fathom the reality. Hundreds of mature, fruit laden bushes— waiting to be picked by some hungry birds, bears, or…humans! The blueberry gods blessed us indeed.
High plant density makes it difficult to truly depict the magical nature of the blueberry bog…Fruit cluster with berries at varying stages of ripeness…
The thing that fascinates me most about these types of systems is the incredible amount of diversity. Since its an entirely feral ecosystem, all of the bushes grew from seed. This means each plant is genetically different from one another and represents a totally unique set of genes. Plant size, fruit size & color, flavor, disease resistance, and ripening time all vary drastically. On the contrary, in an agricultural setting clonally-propagated cultivars grow independently. We must remember, though, diversity is thespice of life, and every single cultivated blueberry variety ever developed was either selected or bred from these wild ancestors. If you’ve ever harvested wild blueberries then you probably know that the berries are smaller then the cultivated ones. My friend pointed out the other day how she’s thankful for modern agriculture because of the improvements made in berry size and productivity. I agree with her, but at the same time I treasure what these wild ones have perseveringly brought to this world. Plus, picking their fruit is a good practice in patience and allows one to become more in-tuned with nature. I love wild blueberries.
This specimen boasts particularly large berries…A diverse gene pool makes for wide variation in berry color…
You may be wondering why this post got the title it did. Well, if you’ve read my previous posts then you realize that its been an odd year in regards to weather patterns. Early flowering, late frosts, and extended drought have caused some of my favorite fruits like cherries, mulberries, serviceberries, and black raspberries, to have very poor seasons. So, even in the roughest of years, the blueberries prevail (amongst others like currants and blackberries)! This attests to their adaptability and reliability. I recall Lee Reich mentioning in one of his books that blueberries, out of all the fruit crops, were one of his all-time favorites for this very reason. Currently I don’t have any blueberries planted in my garden, however they’re an up and coming addition! This spring I purchased six cultivars fromHartmann’s Plant Company in preparation for fall planting. Its smart to prepare your blueberry bed a few months in advance; this allows time for any appropriate PH adjustments to take place, unless of course you already have acidic soil.
Monilinia vaccinii-corymbosi mummifies immature berries and is one of the few fungal disease which blueberries are susceptible to.Blueberries ripen over an extended period allowing for many weeks of picking…My buddy Mark picking from a wall of blueberries!!!
I fancy fresh blueberries. Eating them out of hand is perhaps one of my greatest pleasures. The light semi-acid, yet complex, fruity flavor is something to write home about. After I eat blueberries I always feel energized and fully satisfied. This must have something to do with their high antioxidant properties. They’re also very cooling on a hot summer day. I’ve been eating fresh handfuls daily for the past 2+ weeks but I’ve also processed ’em into ice cream and more recently into blueberry-lavender jam(stay posted for recipes)!
Good genetics give this variety darker fruit and a lovely-aromatic flavor…
Golden raspberries, wild blackberries, and wild blueberries…BERRY NICE!
It looks like the blueberry season will go for another 1-2 weeks and blackberries are coming into full swing. Fortunately the blackberry crop this year is looking mighty fine. More to come on that soon. I’m still harvesting what appears to be the last ripening flush from the primocane crop of golden raspberries; be on the lookout for golden raspberry jam!!! Until next time…
This weeks cider review comes from Flushing Michigan’s finest: Almar Orchards. Almar is one of the few certified organic apple orchards in southeast MI. Using integrated pest management the Koan family grows over 30 apple cultivars on their 500 acre farm. They also raise grains and livestock including pigs which feed on spent apple pomace after pressing! All of the apples used to make J.K.’s Scrumpy Hard Cider are grown, harvested, pressed, and fermented on the farm.
They bottle various ciders including their Northern Neighbor Saskatoon Cuvee and J.K.’s Cuvee Winteruption (both of which will be looked at in upcoming reviews). This week’s review will cover their flagship cider known as Orchard Gold Gate. As the label implies, their ciders resemble ‘scrumpy’ ciders from England in that they’re produced in small batches using traditional methods. As a sentiment to the terrior and craft nature of J.K.’s Scrumpy Cider Jim Koan proclaims:
The Fruit Nut 