THE WEATHER, AND BLACKCAPS

Dry Soil

    Digging a hole to bury an animal last week gave me new respect for the plant world. Each shovelful brought up dusty, light brown soil, even to a depth of more than two feet. That’s expected, since it hasn’t rained more than 1/4 of an inch here for the past five weeks.
    With their leaves flagging in midday, trees and shrubs don’t exactly look spry. Still, they are alive, even some spring-planted trees and shrubs which have had little time to spread their roots deep and wide.

Thirsty, young Asian persimmon

Thirsty, young Asian persimmon

    Appearance of a soil can be deceiving. There’s some water lurking within those pores, water held tightly by capillary attraction. After heavy rains or irrigation, all soil pores get filled with water, a situation as bad for plants, if it lasts too long, as dry soil. Plant roots need air as well as moisture; air gets sucked in once gravity drains water from the largest soil pores.
    From then on, capillary attraction is what holds moisture in the ground — a pleasant situation for plants because the roots can tap into the more loosely held capillary water while they breathe freely. I prepare for possible droughts when planting by digging relatively small planting holes, which minimizes the amount of ground loosened up, in turn, among other benefits, preserving capillary networks in the soil. (Mulching and watering, right after planting, also helps.)
    Eventually, more and more of the loosely held capillary moisture gets sucked out of the ground by plants and evaporation. At some point, there’s still moisture in the soil, but what’s left is in the smallest pores and right against soil particles. It’s tightly held capillary moisture, water that plants can’t access. They wilt. When moisture levels drop to what’s known as the “permanent wilting point,” plants die.
    We’re not there yet and now, toward the end of the season, woody plants do have a Plan B: They can just drop their leaves, reducing moisture loss from stems and roots, and segue into winter on stored energy and moisture. To a point.

Cold Air

    If it’s not one thing, weather-wise, it’s another. On September 26th, I woke to find parts of the lawn hoary with frost. I’m not complaining. Frost should be expected, on average, around that date around here. Except that I’ve been spoiled for the last few years by much later frosts, frosts, so late that I pulled out old tomato plants because chilly weather drained tomatoes of their flavor rather than frosty weather killing the plants.Endive, lettuce, and old tomato plants
    Also, no complaints because the September 26th brought only a light frost; temperatures just hit 32°F. and the hoariness was spotty, here and there. A light frost is a good thing this time of year. It signals plants to get ready for even colder weather. In preparing for cold, cell walls strengthen and permeability of cells to water is actively altered. Even subtropical plants like peppers and tomatoes toughen up, with some chilly preparation, so that they can now tolerate temperatures that drop even a few degrees below freezing.
    Tender vegetables, frost or no frost, on the wane, have left the door open to vegetables that enjoy the cool weather of autumn. Most of the garden now presents a verdant sight of beds lush with lettuce, Chinese cabbages, winter radishes, endive, turnips, cabbages, arugula, mustard greens, carrot tops, and leeks, all ready for harvest, at my leisure, over the next few weeks.

Fall Black Raspberries

    Segueing over to the fruit world, I’m still harvesting the last of the blackcaps (black raspberries) of the season. Blackcaps? Anyone familiar with this fruit, abundant in the wild and often cultivated, knows that they ripen in midsummer.

Niwot blackcap, now ripe

Niwot blackcap, now ripe

    Last year I planted two new varieties of blackcap, Niwot and Ohio’s Treasure. With most blackcaps, canes just grow their first year, then fruit their second year. (During the second year, new canes are also growing, to fruit the following year, so a planting bears fruit every year.) Niwot and Ohio’s Treasure bear fruit at the end of the canes’ first year of growth, in late summer and autumn. Those same canes — I think — then continue bearing the following year, in summer, just like most blackcaps.
    I haven’t yet decided whether Ohio’s Treasure or Niwot offer the better berry, but it’s nice to be harvesting fresh berries this late in the season.

GOOD FOR CROPS, GOOD FOR THE EARTH

How to be a Good Gardener/Farmer, Simplified

    “The poor farmer grows weeds, the mediorcre farmer grows crops, the good farmer grows soil.” How true, when I think of the good farmers and gardeners I’ve visited over the years. I aspire to be a good farmdener and spend a lot of time trying to grow soil.
    Growing soil isn’t all that complicated. (You do need to start with good drainage of water.)
    First, keep the ground covered. Organic mulches, such as leaves, straw, and wood shavings, keep rain from pounding the surface. The pounding drives small soil particles into pores, sealing the soil surface so water can’t percolate in. Bacteria, fungi, worms, and other soil organisms gobble up organic mulches, releasing nutrients and forming humus, which improves percolation and moisture retention, and makes room also for air in the soil. In my gardens, I never want to see bare ground.Bare, cracked soil
    Live plants likewise protect the ground. The plants might be cabbages, marigolds, carrots, and other garden plants. They might be cover crops, such as rye, oats, peas, or buckwheat, sown specifically to clothe and protect the ground during or at the end of the growing season, and through winter. They might even be weeds — Mother Nature’s way of protecting her soil.
    Second, maintain soil organic matter. Mulches do this, as do growing plants. I go one step further, and import organic matter. Bushel after bushel of leaves that have been raked and bagged by neighbors are collected are unbagged and unraked once they arrive here. Leaves that have been vacuumed into a landscaper’s large truck and then left here in a pile get unpiled here one pitchfork and garden cart at a time.
    I also pitchfork horse manure into the bed of my pickup truck at a local stable. Mostly, that manure is transmuted into compost and then slathered onto beds in the vegetable garden.

Compost, in the making

Compost, in the making

    I also import — really just transfer — some organic material from one part of my property to another. My small hayfield gets mowed once a year by tractor to keep it from becoming forest but parts of it I periodically scythe, these mowings to feed, along with the horse manure (and kitchen waste, old garden plants, etc.), compost piles.
    The third key to growing soil is to maintain fertility. A soil test can confirm what, if anything, is needed. If the first and second points in growing soil are followed, fertility is probably up to snuff.
    And finally, the fourth key to growing soil: Minimize soil disturbance, avoiding tillage or, at least, excessive tillage. Tillage mixes so much oxygen into the ground that soil organisms go into a feeding frenzy, in so doing gobbling up organic matter too fast. Thus, many of the above benefits, physical, biological, and nutritional, waft away, literally, as carbon dioxide.
    Farming and gardening aren’t “natural.” At their best, they are a balancing act that leans towards emulating natural systems. Which is to say, for instance, that tillage, is not all bad; it can be part of good soil growing if not done to excess and points one, two, and three are followed.
    A measure of “organic matter content” (OMC), from a soil test, provides a rough indication of soil growing progress. Less than 3% means more work is needed. Five percent, or more, is very good. (My vegetable beds are at about 15%.)

Blue-Green Algae Redux

    Last week’s notes about the darker side — and the brighter side — of blue-green algae may have left everyone feeling helpless. After all, you can’t change the hot dry weather that is, in part, responsible for the current blooms. But nitrogen, phosphorus, and other minerals washing into waterways to feed the bacteria also play a role, and it’s something over which we have control.
    Improper septic systems are one culprit.
    More topical culprits are mineral nutrients originating in backyards and farm fields. Too many farmers and homeowners subscribe to the philosophy that “if a little is good, more is better,” when it comes to fertilizer. Not so. Too much fertilizer not only is a waste of money; it damages or kills plants and, with rain, leaches through or runs off the soil to eventually find its way into waterways. A soil test will tell what nutrients, if any, are needed.
    Even better, if fertilizer is needed, is to use an organic fertilizer. Most are not water soluble until metabolized by soil organisms, which means they are less likely to wash through the soil.
    Better still would be to use compost to provide fertility. Nutrients in compost are locked up physically and chemically, waiting to be released by soil life in synch with plant uptake and growth.

Terraced field in Viet Nam

Terraced field in Viet Nam

     Phosphorus is a plant nutrient that binds tightly to soil granules, but makes its way downhill when rain washes over bare soil to move it downslope. One way to keep this nutrient out of waterways is to keep the soil covered with mulch or vegetation, especially on sloping land. Another way is to avoid exposing soil by tillage. Another way, if tillage is needed, is to till perpendicularly to the fall line of a slope. And yet another way is to alternate tilled areas with grassy strips to catch and hold soil.

Rye cover crop

Rye cover crop

    Do a lot of these recommendations — mulches, cover crops, composts, no-till — for preventing blue-green algae blooms sound familiar? Good gardening and farming practices are also good for the environment.

FRUIT HARVEST, WHEN?

Easy to Grow, Hard to Harvest

    Of all commonly grown tree fruits, pears are the easiest, mostly because they succumb to fewer pest and weather problems than do other common tree fruits. Of all commonly grown tree fruits, pears are the most difficult to harvest.
    Timing is what makes pears so difficult to harvest, a skill I’m ashamed to admit I have yet to master. You can’t time when to pick by taste because pears are among the few fruits that will not ripen well on the tree. They start ripening from their innards outward so by the time the outside of the fruit looks and feels ripe, the innards are brown mush.

Concorde European pear, ripe?

Concorde European pear, ripe?

    No need to refer me to the guidelines of experts: The skin should undergo an almost imperceptible change in color, lightening or yellowing. The fruit softens ever so slightly, going from the firmness of a basketball to that of a softball. The fruit stalk separates readily from the stem when the fruit is lifted and given a slight twist. And finally, in my opinion the most obtuse indicator, lenticels (small pores on the skin) change from white and raised to brown and shallow. Yadda, yadda, yadda, . . .
    I grow about 20 varieties of pear, and each of those very subtle indicators are slightly different for one variety to the next.
    Another of my excuses is that most of my varieties are just beginning to bear so I don’t have a lot of fruits from each tree to play around with. I am adept at harvesting those varieties — Magness, Seckel, Harrow Delight — that have borne the most fruit for the most years.

Easy to Grow, Easy to Harvest

    Ah, but my horticultural shortcomings don’t extend to all pears. I also grow a few varieties of Asian pears, which differ from the aforementioned and more common European pears in being usually round and of a few different species. Most significantly, Asian pears will ripen to perfection on the tree. In fact, for best flavor, they must remain hanging until dead ripe, at which point they have a “cracking” texture, that is, they are crisp but explode in your mouth with their sweet, ambrosial juice.

Yoinashi Asian pear

Yoinashi Asian pear

    The skin of Chojuro, the earliest of my Asian pears, started changing from brown russet to golden yellow russet earlier this month. As a further check to ripeness, I picked a fruit and sunk my teeth into it. Delicious! They’re ripe and hang in good condition to be plucked from the branches, as needed, for a week or two, or they can be harvested in toto and refrigerated. The varieties Yoinashi and Seuri Li will follow shortly here, with Korean Giant following these two varieties next year, when it comes into bearing.
    Asian pears are as easy, perhaps even easier, to grow than European pears. They bear at a young age and heavily, often too young and too heavily, which is why it’s necessary to grit your teeth and aggressively thin the fruits. Too heavy a crop stunts young trees or spells small, less flavorful fruits on grown trees. (I devote a whole chapter to Asian pears in my book Uncommon Fruits for Every Garden.)

And Then There are Grapes

    Grapes . . . they’re easy to harvest ripe. Except that most people don’t. Color is but one indicator that a bunch wants to be harvested and eaten (that is, after all, fruits’ raison d’être). But like some other fruits — blueberries, for example — grapes turn their ripe color before they are dead ripe.

Cocord grape

Concord grape

    So I also pull off a berry or two to taste. The difference in flavor between just ripe and dead ripe is dramatic. And especially so with my bagged grapes, which can segue to the dramatic stage within their bags without threat of predation by birds and bees.
    The variety Concord presents an exception to that last statement; birds don’t like the flavor and leave the berries alone. This means the berries don’t have puncture holes that attract bees and wasps, so they also are not a problem. The deterrent in Concord grapes is the chemical methyl anthranilate, which has been formulated as a spray to keep birds at bay. My wife also doesn’t like Concord.