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!

 

Advertisements

Fall IS Here, But Apples Are Not…

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, MI
Mike Levine’s front yard food forest near downtown Ann Arbor, MI. Check out his website at http://www.natureandnurture.org
Extremely 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’ 9/22/12
Lovely basket of produce from the garden… 9/22/12

Processing Pawpaws for Seed

One of my favorite things about fall is enjoying all of the wonderful autumnal fruits. Eating fresh apples and drinking cider is reminiscent of a breezy fall day. However, most people don’t think of pawpaws as being one of autumn’s many delights. In fact, the majority don’t even know what pawpaws are! Read my previous post and watch the video on eating fresh pawpaw fruit to find out more.

Anyone who enjoys a fresh pawpaw will discover several brownish-black, lima bean shaped seeds which fill the interior. These seeds are inedible to humans and most mammals. A good pawpaw, and especially improved selections, will have a low seed to pulp ratio. After eating a few pawpaws you will have accumulated a fair amount of seed. But what can they be used for? Well, aside from making beautiful jewelry(something we’re experimenting with!), pawpaw seeds can be used to propagate new trees! Since fresh pawpaw fruit is rarely found commercially, the best way to obtain the fruit is by planting  a few trees in your yard. The trees are readily available in the nursery trade, but growing your own from seed is an exciting challenge to take on, and its a great project for kids! Pawpaw trees grown from seed can take anywhere from 5-10 years to reach fruition.

If you’re interested in propagating pawpaw trees in some quantity, then you’ll need an efficient way of extracting the seeds. If you’re only going to grow a few trees, then simply extract the seed with your teeth as you indulge. What follows is a brief tutorial on how to extract pawpaw seed en masse. This method can be scaled up or down as needed.

Step #1

Start with a bucket full of pawpaw fruit, you can use ripe fruit, or overripe and rotten fruit. If you’re using high quality ripe fruit then make sure you save the pulp. For this technique you will need several pawpaws, a hose, two pots or buckets, and a mesh screen(1/4″ stainless steel works well). As a warning- pawpaw fruit is attractive to flies, and if kept indoors they will inevitably attract a lot of fruit flies!

Overripe pawpaw fruit used for seed extraction.

Step #2

First set screen between two upside down pots or 5 gallon buckets, so that the screen is elevated and the pulp can come out beneath it. Slip pawpaw pulp and seeds out of skins onto screen. When using overripe fruit the skins come off easily. If you have a lot of pawpaws, then do them in batches and only cover the screen about 3/4 with pulp. Too much pulp at once will make it difficult.

Pulp and seeds removed from skins and placed on screen.


Step #3 

Now that you’ve placed your pulp and seeds on the screen, begin to rub against the screen while spraying the pulp with a hose gun (shower and flat settings work well). Continue to irritate the mixture while spraying to assist in pushing the pulp through the screen.

A combination of rubbing and spraying pushes the pulp through the screen.

Step #4 

Pawpaw seeds come encased in a thin gelatinous membrane which protects the seeds and facilitates germination in the wild. However, for our purpose we want to remove these membranes. You will know you’ve rubbed the seeds clean once they’re free of the membrane. Eventually you’re left with almost entirely clean seed which can be soaked in warm water for ten minutes or so to remove any excess pulp or membrane. Once you’ve completed the process you’ll need to store the seeds immediately without letting them dry out (tutorial coming soon).

Try using pawpaw seeds for arts and crafts or jewelry making!
Finished pawpaw seeds ready for storage.

Seed extraction is just the first step in the process. Stay tuned for upcoming articles on storing and stratifying pawpaw seed, and processing pawpaw pulp for eating. I hope this article has been helpful to you; feel free to ask questions and give feedback!