New Moon: Ground Cherries, Orgonite, Black Currant Tincture, and More…

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…

Deh
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…8/2/12
Autumnberries 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.

I used dried lavender from Yule Love It Lavender Farm, fresh flowers would be fine, too.

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…

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Thai Basil + Red Currant Jelly !!!

Red currant jelly is highly regarded in European cuisine and for righteous reasons. In the Lorraine region of France you’ll find the sought after bar-le-dec jelly which is specially prepared with currants that have been deseeded by an epepineusesIn other traditions red currant jelly is served with lamb and different meat dishes. I relish red currant jam and thats what I’ve been making the past few years. In fact I still have some jars stored away from last season’s crop. However this time I wanted to make jelly instead. To me jelly is a bit more of a ‘premium’ since the seeds and skins are removed and it takes considerably longer to make. I was looking to spice it up by adding a flavoring herb; I decided on Thai basil. This is one of my favorite basil varieties because I love its strong anise flavor and aroma. This needed to be a low-sugar recipe as I cannot buy into the ridiculous amounts of sugar suggested for most jam and jelly recipes. It would be an awful shame to mask the complex tartness of the currants.

Here’s what you’ll need for this simple recipe:

  • 8 cups destemmed currants
  • 1/2 cup water
  • 1 1/2 cups organic cane sugar
  • 1 handful of thai basil leaves and flower tops
  • 2 tbsp powdered pectin
Step 1: Rinse currants and place in large sauce pan with 1/2 cup water. Crush currants with potato masher or berry crusher if you have one. Cook on medium heat for 10-15 minutes.
I added one whole sprig of basil at this stage to begin the flavor infusion…
Step 2: Strain the fruit through cheesecloth, jelly bag, or foley food mill to separate seeds and skins.  I used a foley food mill and it worked wonders. Just don’t go all epepineuses on me and start removing seeds with the butt end of a feather!
Discard left over seeds and skins and add to compost…
Step 3: Add strained mixture back to sauce pan and dissolve sugar on medium heat. Add finely chopped Thai basil and let cook for 8-10 minutes.
Step 4: Bring to rapid boil and stir in pectin. Let boil for 1 minute and take off heat.
By now it should have jelled fairly well and will continue to as it cools. Fill jars and store in refrigerator or for long term storage place jars in boiling water bath for 15 minutes and then store in pantry.
The sweet anise flavor of Thai basil complements the tangy currants wonderfully! Yum…