2016 Winding Down: 1 Post a Month Goal (at least!)

Its been a while since I’ve wrote on here or updated the site at all for that matter— largely because I haven’t found the time with my current day to day workload, and time spent on the computer is usually dedicated to landscape/farm design, administrative work, etc. However, I’m making a goal to begin again with periodic updates and postings. There are countless topics, ideas, concepts, photographs, and bits of content I’ve wanted to share for a long time that haven’t gotten out, so hopefully by setting this goal I will be motivated to share some of that material through the website. As life goes in spurts, and as we pass through the various phases of personality, desires, likes and dislikes—certain activities stick with us while others become less valuable or less useful, perhaps permanently or temporarily; as I develop my businesses and continue on my path I find that blog writing, to be quite frank, is not my favorite thing to do, nor a close runner up. What I DO enjoy is sharing what I observe, questions I have, ideas, so on and so forth. When I get emails or phone calls about how a certain video or podcast or article was beneficial to somebody, that is very satisfying and a big reason why I enjoy this work. When I began The Fruit Nut a major impetus was to fill what I saw as a ‘content void’ in the realms of uncommon fruits, genetic diversity, and ecological orcharding. Fortunately these topics are becoming increasingly popular and accessible it seems. My 1 Post a Month Goal will be a way for me to re-engage with the online world and share what I find interesting and of value to those topics.

In terms of the website, one of the questions I’ve been pondering is— given I have a decent understanding of my own blog writing strengths and weaknesses, how can I best structure posts, website management, and my overall  time spent putting content out, so that it will best work with my strengths and weaknesses to create a positive workflow. I don’t necessarily have the answers to that but I intend to explore that question in the coming months. The goal is to avoid getting burnt out and continue to enjoy and actively use this tool I’ve created. All that being said, one pattern I’m attracted to is short, quick posts; that may mean a handful of photos with brief descriptions of each one or a few paragraphs telling a story about a certain fruit I recently found. Stuff of that nature— fast, easy, streamlined posting that will actually keep me posting! I digress. Below are some photos and a video of recent happenings…

My buddy Grant Schultz of Versaland is always up to some pretty cool stuff, recently he posted a video of a large American persimmon tree he found growing in Iowa. Good fruit set indeed, he even shares the cross roads. Scionwood anyone? Check my American Persimmons for Zone 5 to learn more about these heavenly sugar gems.

Beautiful jujubes and English walnuts sent to me from the good folks at Be Love Farm in California.
Beautiful jujubes (Ziziphus jujuba) and English walnuts sent to me from the good folks at Be Love Farm in Pleasants Valley, CA.

 

First year trying fruit from 'MSU' hardy kiwi vine. Interesting story to come on that, stay tuned.
First year tasting fruit from my ‘MSU’ hardy kiwi vine. Interesting story to come on that, stay tuned.

 

Fantastic infographic sketch from one of the coolest apple ladies— Eliza Greenman. Looking at the stategies and approach for addressing apple tree renovation. Check out Eliza's work on her website.
Fantastic info sketch from one of the coolest apple ladies— Eliza Greenman. Looking at the strategies and various approaches for addressing apple tree renovation and management. Check out Eliza’s work on her website and look for future posts on my orchard renovation & topworking project.

 

Beautiful pawpaws and 'Prok' American persimmons harvested at a buddies farm outside of Ann Arbor. 9/27/16
Beautiful pawpaws and ‘Prok’ American persimmons harvested at a buddies farm outside of Ann Arbor, MI. 9/27/16

 

 

Every fall hoshigaki is made throughout much of Asia as a way to dry and preserve the delcious Asian persimmon fruit. Something I've been fascinated with as I explore traditional fruit preserving & processing techniques. Will have more trials and posts to come. This is fruitsciutto folks!
Every fall hoshigaki is made throughout much of Asia as a way to dry and preserve the delicious Asian persimmon fruit (Diospyros kaki). It’s something I’ve been fascinated with as I explore traditional fruit preserving & processing techniques. These hoshigaki I’m making with store bought ‘Hachiya’, astringent persimmons and, contrary to tradition — ‘Fuyu’ persimmons.  More trials and thoughts to come including using D.virginiana and hybrids. This is the real deal folks, we’re talking fruitsciutto!

 

 

 

'Yongi' Asian pear 9/16/16
‘Yongi’ Asian pear. 9/16/16
'Korean Giant' Asian pear with notable curculio damage
‘Korean Giant’ Asian pear with notable curculio damage.
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Brilliant golden ginkgo leaves. The fall colors around here this year have been the best in years. Lee Reich’s most recent post talks about autumn color chemistry amongst other things like our beloved Diospyros AKA ‘fruit of the gods‘, as mentioned above!
Stunning crimson foliage on this young 'Seckel' pear.
Stunning crimson foliage on this young ‘Seckel’ pear.

2014 Course Schedule

I’ve finally gotten around to posting the Roots To Fruits 2014 schedule of events! We are psyched to be offering many exciting classes and workshops in the coming year. More information for each event will be posted to the RTF website soon. Stay posted for registration details…

2014Education_flyerFINAL

Spotlight on Hardy Kiwi & How to Prune

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Cluster of hardy kiwis, photo taken 10/16/13

Hardy kiwi is a fruit that I’m just starting to become more acquainted with over the past few years— thanks to my generous/nutty friends and colleagues who kindly share their space and knowledge. Not to go on a tangent, but really its folks like Mike Levine, Ken Asmus, Marc Boone, and so many others who have made this path of fruit exploration so much more accessible for me as a young orchardist, and for that I’m very thankful. Anyways…Actinidia! Actinidia is the genus for kiwi, the fuzzy kiwi that we all know so well is A. deliciosa, but unknown to most are A. arguta and A. kolomkita, two kiwi species that are reportedly hardy to -25F. Hardy kiwi fruit however is approximately grape size and entirely fuzzless, unlike the supermarket kiwis most people know. So you can just pop ’em in your mouth whole, and their flavor is truly exquisite; many people, including myself, claim they have much better aromatics, sweetness, and overall flavor than the fuzzy kiwi. Out of all the uncommon fruits, like pawpaw, black currant, and jujube, to name a few— hardy kiwi seems like one that really has the potential to catch on and to be sought after by the likes of many, not just foody fruitnuts with crazy palates.  One company, Kiwi Korners, has been successfully growing hardy kiwi as a commercial crop for some time now.  None of my kiwi vines are producing yet, as they can take 5-10 years to come into bearing. DON’T WAIT, plant your kiwi vines today. Another reason I’m so adamant about hardy kiwi is how late they ripen in the season when not much else is available; from a resiliency and season extension standpoint this is prime. One minor challenge with kiwi vines in cold climates is their tender leaf buds want to unfurl very early and they’ll often get zapped by late spring frosts. This doesn’t kill the plant but it certainly sets it back for that season.

A well managed vine with high productivity.
A well managed vine with high productivity.

All In The Pruning…

This unproductive kiwi vine grew up trees and as a tangled mass on the surrounding shrubbery.
This untrained/unproductive kiwi vine grew up trees and as a tangled mass on surrounding shrubbery.

Kiwis grow on vines, similar to grape vines. From my research and explorations thus far, it seems that the key to growing a productive hardy kiwi vine is all about proper training and pruning. Generally speaking, vining plants inherently want to just grow, grow, grow, and focus most of their energy into vegetative growth rather than flower and fruit development; so as caretakers of the vines there are certain ways we can coax the vines into instead thinking fruit, fruit, fruit. Its called spur pruning. Kiwi vines need annual pruning to develop small fruiting branches known as spurs. In my travels I’ve seen many large healthy looking kiwi vines, but often times their productivity is very low. Now I realize that these plants weren’t managed under a careful annual pruning regime. I am no expert in this field, or vineyard as it were, but I do know people that are so I’ll use this time to plug their expertise.

Kiwi vine trained to a single trunk with two cordons growing outward in either direction.
Kiwi vine trained to a single trunk with two cordons growing outward in either direction.
Hardy kiwi grows on the front of the home-studio at the Whole Systems Design Research Farm in Vermont.
Hardy kiwi grows on the front of the home-studio at the Whole Systems Design Research Farm in Vermont.
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For largescale production a sturdy T-trellis is the most common system, photo courtesy of www.kiwiberry.com

Mike Levine of Nature and Nurture, LLC has been growing hardy kiwi for several years in SE Michigan and he is one of the few people I know around here with such a successful system. Hats off to Mike for what he’s doing…

Another person who is perhaps one of the most experienced kiwi geeks in North America is Michael McConkey of Edible Landscaping in Afton, Virginia. Here Michael talks about summer spur pruning of kiwi vines…

Lee Reich is one of the upmost authorities on uncommon fruits and has a lot to say about hardy kiwi. Check out his book Uncommon Fruits for Every Garden to find more on hardy kiwi.

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Halved kiwis prior to dehydration, photo courtesy Whole Systems Design

If you’re going to plant hardy kiwi(which everyone in the north should ASAP) it seems very worthwhile to take the time to train the vine to develop a single trunk system, and then manage the cordons each years to maximize their fruiting potential. I am so excited for the day that my vines come into production. There is oodles of information available on the web about hardy kiwi and the purpose of this post was to primarily talk about the training and pruning techniques necessary for growing productive vines. Visit the nursery links page to find sources for hardy kiwi plants. I’ll be busy dreaming of jars and jars full of kiwi raisins stored away for winter snacking…until next time!!

Brief Autumn Update…Persimmons, Jujubes, Cider, & More

What a CRAZY few months it been, between teaching two permaculture design courses in Vermont for a month back in August to managing the fall harvest on the homefront and gathering as many apples as possible to put away oodles of hard cider for the year; and on top of that I’m finishing up several homestead master plans this year with Roots To Fruits Ecological Design—it’s all very good and exciting, but certainly a whirlwind of activity. With that being said, I’ve had very little time to update the website, but as the fall season slows down expect to see more new content. There is some catching up to do…

In the meantime take a look at some of the photos and video clips I’ve been capturing with my new Canon 6d…Cheers & happy harvesting!

European pears, apples, Asian pear, and jujubes.
European pears, apples, Asian pear, and jujubes.
'Xu Zhou', 'Redland', and 'Tigertooth' jujube sent from Cliff England of Englands Orchard and Nursery.
‘Xu Zhou’, ‘Redland’, and ‘Tigertooth’ jujube sent from Cliff England of Englands Orchard and Nursery.
'C-Town Red' apple— a lovely red fleshed apple that makes an excellent cider.
‘C-Town Red’ apple— a lovely red fleshed apple that makes an excellent cider.
To the untrained eye 'C-Town Reds' could be mistaken for Japanese plums.
To the untrained eye ‘C-Town Reds’ could be mistaken for Japanese plums.
The illustrious ornamental—kousa dogwood, few people know it's fruits are fully edible and moderately tasty.
The illustrious ornamental—kousa dogwood, few people know it’s fruits are fully edible and moderately tasty.
The flesh of kousa dogwood fruit has a flavor reminiscent of pawpaw; the alligator-like skin(slight turnoff) and small black seeds are inedible.
The flesh of kousa dogwood fruit has a flavor reminiscent of pawpaw; the alligator-like skin(slight turnoff) and small black seeds are inedible.
Magnificent American persimmon tree in Williamston, MI at the MNGA fall meeting.
Magnificent American persimmon tree soaring at least 35′ tall in Williamston, MI at the MNGA fall meeting.
American persimmon varietal sampling at the MNGA fall meeting, 10/6/13.
American persimmon varietal sampling at the MNGA fall meeting, 10/6/13.

Fruit Tree Polycultures: Summer Pomona Feature

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.

photo

 

Heeling-In Fruit Trees & Staking Grafts

Autumn is the ideal time to plant bare-root fruit trees. Once your trees have arrived from the nursery its best to get them in the ground ASAP. Sometimes this isn’t possible; this is when ‘heeling-in’ comes handy. Heeling-in is a technique used to store bare-root fruit trees temporarily until they’re ready to be planted. Its a simple procedure which basically entails digging a trench large enough to accommodate the roots of the tree, then placing the roots in the trench so the tree is almost laying on the ground, at about a 90 degree angle parallel to the ground. Fill in the hole with soil so the roots are entirely covered.

Situate roots in trench so they’re not circling.
Fill in trench and tamp down soil firmly over the roots of your bare-root tree.

Its best to do this in a shadier spot to prevent drying out. Bare-root trees are incredibly sensitive to drying out and they need to be treated with care. Don’t wait too long to heel in your trees if you’re not ready to plant them right away. Trees should generally not stay heeled-in for more then a month or two. With that being said I have managed to forget about heeled-in trees only to find them a season later well rooted with new growth. Don’t do this. Most of the time, however, I heel-in trees for a 1-2 week period until planting day.

One of the most exciting and interesting parts about gardening is you’re always learning something new. Each season new lessons are learned and knowledge is further refined. Its a never-ending learning process. As the garden grows so does the gardeners wisdom. This is experiential knowledge and distinguishes really knowing something versus just thinking something to be true. This year I learned something valuable about topworking trees. ‘Topworking’ refers to grafting high up in mature trees. This may be to switch over a variety or to add more varieties to a tree. I did a lot of apple tree topworking last spring. When grafting onto mature roots first year graft growth can be astonishing…and sometimes too vigorous. I’ve seen apple grafts grow 4+ feet in one season, same for persimmon and chestnut. That can be a big burden for a barely-healed graft union. While walking around the chestnut orchard at Nash Nursery a couple weeks ago I found a clever system they’d devised for staking 1st year grafts. This video shows that system:

Seeing these staked grafted was an Ah Ha! moment for me…thinking back to those apple trees I’d topworked last spring I’d realized this is what they needed. Just a couple days ago when walking through the orchard I came across one of the most successful topworking jobs from last spring…only to find one of the grafts had snapped off!  Needed those stakes…

Fortunately these bark grafts were done in fours on each limb to ensure at least one success.

Staking is good not only for providing structural support but also for directional training. From what I’ve seen these grafts want to grow vertically…staking them at desired angles and directions could be beneficial.

 

October Update: New Podcast, Articles, & More!!!

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 podcast and 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 Lehman
One of the collection screens Jerry has devised for gathering fallen persimmons…Photo courtesy Jerry Lehman
In 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…

CLICK HERE to learn more about this project!

‘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!

 

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…

Rubus Diversity and Obscurity…Batology!

Today is special for two major reasons. It is a new moon and we’re receiving a much-needed steady rainfall… atlas bringing a halt to the desiccating drought. These rainy days are so pleasant; its a good time to be indoors and bring order to things within. I want to share some recent thoughts about caneberries, brambles, or to be more taxonomically correct— the Rubus genus. Being apart of the Rosaceae family the Rubus genus is a  widespread group of plants with species found growing on all continents. Rubus spp. have been used for food and medicine since ancient times and some very prominent fruits like blackberries and raspberries are members of this genera. Most folks are only familiar with black raspberries and the two previously mentioned, but there are many other interesting Rubus species worthy of examination and cultivation. There seems to be a term for just about everything… it turns out there’s even a term for the scientific study of members of the Rubus genus— batology. No, not the study of bats. In exploring batology you’ll find that the most commonly cultivated brambles come from a complex lineage…

Rubus phoenicolasius, or Japanese wineberry, is a species native to Asia that has

Japanese wineberry cluster…
Photo Courtesy Wikipedia

naturalized in much of eastern North America. Wineberries are sought after fruits, which like most caneberries, are born on second year canes (floricanes). Apparently the canes can reach 3-6 feet in height and are notorious for spreading quite rampantly. Wineberries are regarded as ‘gourmet raspberries’ and can be processed into jams, jellies, and pies just like regular raspberries.  I’ve yet to try fresh wineberries, although last year my friend and colleague, Kevin Brennan, was kind enough to send me a jar of wineberry jelly. Kevin lives on the east coast and loves wineberries. Here is a post he wrote about them a while ago on his blog, The Suburban Trip. Kevin sent an email explaining wineberries and this is what he said:

“The best thing about wineberries is that they are just so abundant. The almost furry berry clusters contain up to 10 berries each and they are super easy to pick in large quantities. I once picked 2 gallons in 15 min. The wineberry produces fruit on 2 and 3 year canes and layers it self and creates large patches. Some spots I go to are in full shade and are still producing a ton a berries, I would really like to try to promote the growth of wineberries in wild gardens for selling to restaurants and farm stands because of the ease of picking. I would like to try saving seed from jelly making and then just throwing them out in slightly tilled areas, or even shitting the seeds like the birds to make patches.”

I love Kevin’s last statement about seed propagation. In fact, he sent me a bag full of seed last year, and I sowed the seeds earlier this spring after a few months of cool-moist stratification in the refrigerator. For a while they didn’t do anything and finally germination occurred. Voilà! No sparse germination either, these babies came up with fury. Now I am potting them up and eventually will plant out my own wineberry patch!

Wineberry transplants and mother flat…
Like most members of the Rubus genus, wineberries sport thorny stems…
Wineberries and blackberries…
Photo Courtesy Mark Angelini

Another Rubus character of particular interest is R. ursinus × idaeus, or boysenberry. This is a complex hybrid which came about as a cross between European raspberry (R. idaeus), common blackberry (R. fruticosus), and loganberry (Rubus × loganobaccus). The hyrbid was originally developed during the late 1920’s in California by a farmer named

Boysenberries have a tangy sweet flavor.

Rudolph Boysen. He abandoned his farm and years later the hybrid was found and named by two horticultural explorers and berry enthusiasts, George Darrow and Walter Knot. Now nearly 90 years later boysenberry plants are readily available in the nursery trade. I got my boysenberry from a nursery in Ohio and I’ve been growing it in a container. The plants are trailing and entirely non-erect, so they require a trellis if you intend to keep ’em off the ground. This year my plant has ripened a few handfuls of delicious berries which are best described as a combination of a blackberry and raspberry…with the tart blackberry flavor and more of the raspberry phenotype. Like all caneberries, boysenberries are an etaerio or aggregate fruit containing several drupelets. An aggregate fruit develops from the merging of numerous separate ovaries from one flower. On the contrary, a simple fruit, like a grape, develops from a single ovary. 

Notice the aggregation of drupelets and how some break apart…
Boysenberries grow in tight clusters which ripen unevenly.

Amongst the hundreds of caneberries some other obscure ones are thimbleberries, purple flowering raspberries, dewberries, and loganberries. I’d love to hear about your experience growing or harvesting these luscious drupes!

Berries, berries, and more berries!

The heat of summer is in full swing, and the berry season is starting to pick up. With such a strange winter and spring the ripening times aren’t ‘normal’, or more accurately aren’t as they’ve been in years past. With that being said, tis the season for berry picking! Take it when it comes and do your darndest to best utilize mother nature’s abundance of nourishing and tasteful summer fruits! I’ve been doing just that…

Several days ago on a bike ride with my friend Paris Rae, we came upon a lovely patch of Ribes odoratum, or clove currant. This is a black currant species  indigenous to NA with large, shiny black berries that are highly aromatic with a wonderful spicey-sweet flavor. A truly delectable roadside find!

Antioxidant-rich clove currants…
Clove currant gets it’s name from the profuse, clove-scented flowers which perfume the air in early spring. A few years ago I found this large and in charge specimen LOADED with flowers, once again on a roadside…

For the past 3-4 weeks I’ve been consuming plenty of European black currants (Ribes nigrum) of which I absolutely indulge upon and relish their complex ‘foxy’ flavor! Five varieties grow in my garden which all ripen at slightly different times, and today I picked the last of ’em from ‘Consort’. The bushes hold onto to their fruit quite well for the duration of picking season, which is a nice characteristic. This cannot be said for softer fruits like raspberries. I was meaning to make a batch of black currant jelly, but instead ended up eating them all fresh out of hand and mixed in salads. I love to let visitors try the black currants and observe their reaction. Most people enjoy them.

Handful of mixed black currant varieties.

On hot days like today I like to make a refreshing iced berry drink. Today I made one with black currants. It is a simple recipe and you can alternate black currants with any other berry. This is all you’ll need:

  • 1 cup fresh berries
  • 1 cup crushed ice
  • A spoonful of organic raw honey never hurts

I use a magic bullet with the heavy duty blade; you can use a blender, vita-mix, or whatever you’ve got! Mix the ingredients and blend. Sometimes you’ll need to add a small amount of water or other liquid to get the blending started.

I like to add a few sprigs of fresh mint! Yum…

Blackcaps, or black raspberries, are reaching their peak season. They happily grow wild around here and if you know a good spot then there is usually never a shortage of berries. I like to freeze them for use in pies and smoothies during winter. They also make a delicious low-sugar jam.

Black raspberries at different stages of ripening…
In just a short period you can collect a considerable amount of black raspberries. They go well with oatmeal in the morning!

I expect the next two weeks to be the ideal time to collect a lot of these gems for freezing and preserving. Once you familiarize yourself with these fruits you’ll learn that its all about timing and it surely pays to keep a close eye on whose ripening!

A subtle mutation gives these black raspberries a golden color. This was exciting to find growing wild around here, somewhat of a rarity.
Interestingly enough golden fruited variants often times express golden tinged foliage and stems. For breeders and selectors this is one way to tell if you might have a golden-fruited specimen before fruiting occurs. As the wood lignifies on these black raspberry floricanes it too gains a yellow hue.

In my garden it is an ‘in-between’ year for strawberries. My strawberry bed was renovated this spring so it won’t be in production again until next year. Fortunately I have a lot of alpine strawberries still producing. Alpine strawberries are the wild european strawberry. Similar to the woodland strawberries you find growing here. Small fruit that packs a serious punch. Red and white-fruited varieties exist and their everbearing tendency keeps fresh berries comin’ all season! The ones in the image below were picked from a local edible landscape installed by Roots To Fruits. Stay tuned for a coming article on alpine strawberries

These ‘White Soul’ alpine strawberries have a pineapple-like flavor and are extremely sweet.
These clove currants were intentionally planted in this edible landscape with alpine strawberries.
A better view of the edible landscape featuring alpine strawberry, clove currant, and birds foot trefoil (a nitrogen-fixing groundcover).
Speaking of white and golden fruits, my golden raspberries are just starting to ripen their first flush of berries. These are a real treat…still a week or two off from any substantial harvest.

One of the nice things about white-fruited berries vs. red,purple/blue hues is that they appear to be less noticeable to birds. Birds tend to recognize red and purple as something to go for where white and yellow, from my experience- are left alone. White alpine strawberries and golden raspberries are great from that regard. Another nice white-fruited berry is white currant. Technically white currants are just a variant of red currant (R.rubrum). I have a few varieties in my garden and most of them are all gone by now as they ripen much faster then reds(which are just starting to ripen). However a later ripening variety by the name of ‘Primus’ lives in my garden, and she is just now starting to ripen her berries(no currants are not dioecious!).

‘Primus’ has firm berries which ripen evenly and rate high in flavor and productivity…
My espaliered ‘Pink Champagne’ currant is covered with ripe fruit right now. They dangle in clusters like little jewels with the sun shining through them! Beauty…
Although this plant was labeled as ‘Pink Champagne’ when I got it four years ago, I have suspicion that it was mislabeled as the berries never really turn fully pink. Hmm…

It has been a sad season for my gooseberries. I set out nearly 15 new bushes this year and they’ve had a rough go thus far. But its mainly my fault. They were planted in an area where horses and deer live and apparently the fencing system was not adequate. Aside from being trampled on a few times, there’s also been a serious outbreak of small green worms which defoliate a plant in a number of days. Not sawfly, still needs ID. If anyone knows please share.

Ripe gooseberries…but whats missing? FOLIAGE…yikes!
On a better note, about 95% of this seasons apple grafts have successfully took and are putting on oodles of new growth!
My ‘Frontenac’ grape vine wasn’t phased by the shifty spring weather. Nice fruit set…
BUT, the foliage is covered with these Japanese beetles…yikes.
Wild hazelnuts growing on the side of a dirt road…lets see if we can get them before the squirrels!
Beautiful image of  bumble bee ecstatically burrowed within a purple-flowering raspberry blossom…