Fruit – Page 9 – Lee Reich

ALMOST LIKE SUMMER

December 30, 2020/17 Comments/in Flowers, Fruit, Houseplants, Vegetables/by Lee Reich

Fresh Veggies

When I was a child, it seemed that winter vegetables were mostly peas and diced carrots, conveniently poured frozen out of plastic bags into pots of boiling water. Yuk! Winter notwithstanding, my backyard garden still offers plenty of fresh winter vegetables. Let’s have a look. Kale, of course, looks unfazed by snow and plummeting temperatures. Not only does it look unfazed; it also tastes very delicious.

More surprising is the endive that I planted back in August, then covered beneath a “tunnel” of clear plastic and slightly insulating row cover held aloft by metal hoops in late October. Temperatures about a week ago went as low as -8° Fahrenheit! Thanks to the additional insulation from almost a foot of snow, now melted, the endive is still lush and tasty.

The rest of winter’s fresh garden vegetables are not in the garden. Most are in plywood boxes in cold storage, first in my mudroom, then moved out to my cooler. vegetables of winter (The cooler is an insulated room cooled with an air conditioner that has been tricked, with a device called CoolBot, into bringing the temperature down just below 40° F.) One box houses Hakurei turnips, Watermelon radishes, and Daikon radishes picked around the middle of December.

The same day I pulled the turnips and radishes, I also dug up leeks, now nestled into another box. With snow cover, both leeks and turnips probably would survive winter out in the garden, but reaching into a box is easier than chopping through ice and snow out in the garden to get at these vegetables.

Yet another box has a few heads of cabbage, also harvested that day in December. Lopping off the outer leaves, which anyway were looking ragged and slug-eaten, cuts water loss from the tight heads and keeps them fresh. One more box is packed full of napa type Chinese cabbages, good for “Asian slaw” or stir fry.

Most years I would have braids of onions also. Not this year. Crop failure. All the onions, both direct-seeded and grown from my transplants, didn’t grow large enough to bother storing. The problem was a clog, too long undetected, in the water line to the seasonal irrigation pump at, evidently, a critical time in onion bulb development.

(I also have a 400 square foot greenhouse packed full of fresh, growing lettuce, mustard greens, arugula, celery, claytonia, kale, chard, and mâche, with a little fresh dill, cilantro, and parsley. But that’s a whole other story.)

Summer Berries

I may be addicted to blueberries. I now eat them pretty much every morning year ‘round. That’s fresh blueberries beginning at the end of June, and frozen ones from mid-September on. I pace myself. The frozen blueberry season opens with about 70 bags (each bag about 5 cups) in the freezer, enough to keep us “berry happy” on into June.
Blueberries, frozen and defrosted
I highly recommend planting blueberries. They are easy to grow organically, the plants are beautiful, and the berries are very healthful and taste great. They’re also easy to freeze: Just spread them on a tray until frozen, then pack them into bags. Their two main requirements are suitable soil, easily made so, and protection from birds, with netting. Each bush will net you 8 pounds, or more, of berries.

Thawed in the refrigerator, the berries taste as good as fresh ones. Or maybe I believe that only because in late December it’s been so long since I’ve had a fresh blueberry.

Olfactory Romance

Man cannot, of course, live by bread alone. I could use some fragrance, some olfactory hint of spring — or summer, or fall. Years ago, I grew “many-flowered jasmine” (Jasminium polyantha). A misnomer for my plant. Its fragrance was heavenly but it only coughed up a few blossoms each winter, despite my subjecting it to a period of temperatures below 60 degrees F. and some drought to give it a rest before it (was supposed to) burst into flowering abundance.

Gardenia was another one of my plants for winter fragrance. It did bloom in winter, late winter, and its fragrance was heavenly. But it proved to be a magnet for scale insects, one of the most difficult house plant pests to control organically. Both plants have long ago been composted.

I’m now eagerly awaiting blossoms on my Meyer lemon plant. The plant is easy to bring into bloom, and there’s the added bonus of delicious lemons. Being a hybrid of lemon and sweet orange, Meyer lemon has a slightly different flavor from that of lemons.
Meyer lemon tree in pot
The other plant to — reliably, I hope — blossom now, in early winter is sweet osmanthus (Osmanthus fragrans), specifically the variety Goshiki. Why Goshiki? Because it has variegated leaves, green and white with splashes of pink, spiny like those of holly. It’s cold-hardy to Zone 6. My plan is to grow it in a pot to bring indoors to a cool sunny window in late fall to spend the winter.

This is all a pipe dream so far because all I have is a spindly stem I cut to root from a plant beckoning me from a sidewalk near Philadelphia. The cutting doesn’t look hopeful. The quest begins.

SNOW’S COME AND SO HAS FRUIT

December 23, 2020/8 Comments/in Fruit, Soil/by Lee Reich

Free and Attractive Mulch

Beautiful. Floating down from the sky. A white blanket of “poor man’s manure.” That’s what gardeners and farmers have called snow.
Garden under snow
In fact, snow does take some nitrogen from the air and bring it down to ground level for plant use in spring. Not that much, though. Just a few shovelfuls of real manure could supply the same amount of nitrogen as a blanket of snow.

Mostly, what I like about the 15 inch deep fluffy whiteness now on the ground is the way it insulates what’s beneath it. Fluctuating winter temperatures wreak havoc on plants, coaxing them awake and asleep and awake and asleep as air temperatures go up and down and up and down. Each time plants are awakened, they become more susceptible to subsequent cold, the whole problem exacerbated with borderline hardy plants.

Anticipating cold weather and snow, last fall I cut back a cardoon plant and two artichoke plants, covered each with a large, upturned plastic planter, and then smothered everything in autumn leaves. Cardoon and artichoke, in fall with leafy cover Both kinds of plants are probably cold-hardy to about zero degrees Fahrenheit, but here winter temperatures, except last winter, typically drop to about minus 20 decrees Fahrenheit. That snowy blanket provides extra protection that the plants might need — especially after last Saturday’s unseasonal low of minus 8 degrees. Cardoon and artichoke, snow covered

Hardy orange (Citrus trifoliata) is another plant to benefit from snow cover. It’s a Citrus that’s allegedly cold-hardy into zone 5 (-20°F minimum temperature). I planted some seeds outdoors a few years ago and, while their roots survive winter cold, the tops die back to resprout each spring. I also planted out a more mature hardy orange that was given to me; it also suffered some cold damage.

The deeper this winter’s snow and the longer it stays deep, the more of the hardy oranges’ stems will survive till spring. Perhaps, helped along with global warming, enough of the above ground parts of the plants will survive to reward me one year with sweet-smelling blossoms and, less appealing, their very puckery fruits.

Multiplying Currants and Grapes

Last fall, I cut stems from my black currants and grapes into 8 inch lengths. In the bare ground between some dwarf apple trees, I scratched some lines and pushed a straight-bladed shovel into the ground on that line. Levering the handle of the shovel opened up just enough space in which to shove one or two of those cut stems, distal ends up, right up to their topmost buds. Then I moved along the scratched line, pushed the shovel in again, shoved in more stems, and so on down each line. If all goes well, each of those stems will grow into a good sized plant that I can dig up and transplant next autumn.
Rooted currant cuttings
That is, unless alternating freezing and thawing of the soil heaves those stems up and out of the ground. I’ve seen it happen, leaving a row of carefully inserted stems sitting on top of the ground by winter’s end.

All of which is another reason I’m thankful for the snow. In addition to protecting plants from cold, the blanket modulates soil temperatures, keeping cold soil cold, which is how I’d like it to remain until spring. I could have — should have — thrown some fluffy, organic mulch, such as leaves or straw, over the stems to do the same thing. But I didn’t. I hope the snow stays.

Where One Plus One Does Not Equal Two, Figuratively Speaking

The harvest has begun: I picked the first fruit of the season this week. Not only that, but it was the first fruit I harvested from the particular plant. The fruit was a Sunquat, planted in a pot a year and a half ago. It summers outdoors and winters indoors, basking in sunlight streaming through a south-facing window.

Not many people have heard of Sunquats. I hadn’t. Citrus plants hybridize freely and Sunquat is one of many citrus hybrids, this one a mating of kumquat (Citrus japonica) and Meyer lemon. I happen to be a big fan of the tart flesh and spicy, sweet skins of kumquat fruits. I also happen to be a big fan of Meyer lemon, which is not a true lemon but is probably a hybrid of lemon and sweet orange.

Meyer lemons are juicy and somewhat sweet, with a flowery aroma. They also bear prolifically. As testimonial to their precocity, I once had a cutting that flowered soon after rooting, when it was only a few inches tall.
Meyer lemon cuttings rooted

So what could be bad about combining kumquat and Meyer lemon? A Sunquat! The skin was sour without picking up any of the spicy tang of a kumquat’s skin. The flesh was much less puckery than kumquat or lemon, but was uninteresting, just bland. Perhaps harvesting a bit underripe, before the skins turn full yellow, will put some pizazz in a Sunquat.

If not, I’ll stick to growing Meyer lemons and kumquats, each on their own and with their own delectable flavor.
Meiwa kumquat plant

CLOSING “SHOP”

December 16, 2020/10 Comments/in Fruit, Gardening, Vegetables/by Lee Reich

Chips, Not Hay, In This Case

“Make hay while the sun shines.” Good advice, literally in agriculture and figuratively in life. And I’m following it these days, in agriculture. Not making hay of course, because that sunshine is only effective in summer and fall, partnered with heat.

The “hay that I’m making” is actually mulch that I’m spreading. A few weeks ago I put my “WOOD CHIPS WANTED” sign out along the road in front of my house. In a short time, an arborist was kind enough deposit a truckload of chips. I figured I could spread it on the ground beneath some of my trees and shrubs, especially the youngest ones. There, next summer, the mulch would keep weeds at bay, slow evaporation of water from the ground, and feed soil life, in so doing enriching the soil with nutrients and organic matter.

Usually, by this time of year, my piles of wood chips have frozen solid or are white mounds beneath snowy blankets. Not so this year.

So I’ve been loading up garden cart after garden cart with chips to haul over to the garden. (Once the ground disappears beneath a heavy, white layer of snow, moving heavy cartloads becomes nearly impossible.)

Since the most important trees and shrubs had already been mulched earlier in autumn, I decided it was a good time to add a layer of chips to the paths in the vegetable garden. Mulching chestnut trees Chips there are mostly to suppress weeds which thrived with last season’s unusually abundant rainfall and to soften, by spreading out, the impact of footfall on the paths. I generally “chip the paths” every couple of years at a minimum if for nothing more so that the height of the paths keeps up with the rising height of the vegetable beds which get — and already got, at the end of this season — a one-inch deep blanket of compost annually. (Besides the usual benefits of mulches, the compost provides enough nutrients for the intensively planted vegetables for the whole season. No fertilizer per se is needed.)

After decades of my adding an inch or more of wood chips to the paths and compost to the beds, you might suppose that the whole vegetable garden has risen a few feet above the surrounding area like a giant stage. Nope. The goodness of organic materials, such as the compost and wood chips, comes from soil organisms chewing them up and breaking them down. As decomposition takes place, the bulk of these materials, which are mostly carbon, hydrogen, and oxygen, is released into the air as carbon dioxide and water. The minerals that remain feed the plants.

Pine Berries?

One bed in the vegetable garden is home to strawberries. That bed also needs mulching, for different reasons and with different materials than the other beds, and needs it every year about now.

A strawberry plant is mostly nothing more than a stem, a stem whose distance from leaf to leaf has been telescoped down to create a stubby plant. Drawing of strawberry plant Like the stems of any other plant, a strawberry stem each year grows longer from its tip and also grows side shoots. So a strawberry stem rises ever so slowly higher up out of the soil each year.

Strawberry stems are not super cold-hardy. As a stem slowly rises higher in the ground, it’s exposed to more and more cold, and more apt to dry out.

What’s needed is to protect the stems with an insulating blanket of some loose organic material. Straw is traditional — and one possible root of the name “strawberry” — but good straw reliably free of weed seeds is hard to find. Instead of straw, I often use wood shavings, conveniently available in bagged bales. This year I decided that the giant pine tree here could spare a few pine needles, raked up to share with the strawberries.

The goal of mulching strawberries isn’t to keep cold out, just to moderate the bitterest cold. Strawberry bed mulched with pine needles Mulching too early might cause the stems to rot. I typically wait until the ground has frozen about an inch deep which usually occurs towards the end of December here, and then cover the plants with about an inch depth of wood shavings.

Come spring, the mulch needs to be pulled back before the plants start growing. Tucking the mulch in among the plants provides the usual benefits of mulch, especially important for strawberries because of their shallow roots, and provides a nice, clean bed on which the ripening berries can lie.

(More about growing strawberries can be found in my book GROW FRUIT NATURALLY.)

Hey, Good Looking

I admire the look of my vegetable gardens this time of year. With the chipped paths and compost lathered beds, some also with a tan cover of winter-killed oat plants, they look very tidy and ready to welcome new seeds and transplants in the months ahead. The look doesn’t compare with the lush greenery and colorful fruits of the summer garden, all of which is nothing more than a memory.
View of garden

FINAL HARVESTS

December 9, 2020/10 Comments/in Books, Fruit, Vegetables/by Lee Reich

Compressed Gardening Experience

People are so ready to sit at the feet of any long-time gardener to glean words of wisdom. I roll my eyes. Someone who has gardened for ten, twenty, even more years might make the same mistakes every year for that number of years. I, for instance, swung a scythe wrong for 20 years; I may have it right now. Even a wizened gardener who has evaluated and corrected their mistakes has garnered experience only on their own plot of land; these experience may not apply to the differing soils, climates, and resources of other sites.
Lineup of my books
When I began gardening, my agricultural knowledge and experience was nil, zip, niets, rien, nada. But — and this is important — I had easy access to a whole university library devoted solely to agriculture. Hungry to learn, I read a lot. (I also was taking classes in agriculture.) In one year I was able to garner years of, if not actual experience, much of the knowledge that comes with that experience. And my garden showed it.

I’ve now gardened many decades and still gobble up the written word.

All of which is to say that reading reputable sources about gardening can make anyone a much better gardener and do so quicker than by gardening alone. “Reputable” is a key word in the previous sentence. So here’s the, to use the phrase of Magliozzi brothers on the radio show Cartalk, Shameless Commerce Division of this blog: a plug for my books. I stand firmly by anything I’ve written and am open to criticism.

Here’s the book list, all available from the usual sources or, signed, from me through this website (good gift idea, also):

•A Northeast Gardener’s Year: A month by month romp through all things garden-wise, what to do, how to do it, and when to do it.
•The Pruning Book: Plant responses, pruning tools, how to prune just about every plant (indoor, outdoor), and final sections on specialized pruning techniques, such as scything and espalier.
•Weedless Gardening: A four-part system, emulating Mother Nature and based on current agricultural research, that makes for less weeds and healthier plants, along with other benefits such as more efficient use of water and conservation of humus.
•Landscaping with Fruit: Following introductory chapters about designing your landscape is a listing of the best fruits to use for “luscious landscaping” in various regions and how to grow each of these fruiting trees, shrubs, vines, and groundcovers.
•Grow Fruit Naturally: Describes multi-faceted approaches to growing fruits without resorting to toxic sprays, starting with selecting kinds of fruits and varieties and moving on to encouraging natural predators, beefing up the soil, and more.
•The Ever Curious Gardener: Using a Little Natural Science for a Much Better Garden: Knowing some of the science behind what’s going on in the garden can make you an even better gardener; here’s how.

Vegetable Finale

And now, on to some gardening . . .

I’ve said it before and Yogi Berra said it before me, “It ain’t over till it’s over.” Last night’s temperature plummeting to 18°F was still not enough to put the brakes on the vegetable garden. Beneath their covered “tunnels,” arugula, mustard, endive, and napa Chinese cabbage still thrive. Along with mâche and kale, which aren’t under cover, all these greens are looking as perky as ever and, most important, taste better than ever.

Interestingly, temperatures I’ve measured within the tunnels are not that different — actually, not different at all — from temperatures I’ve measured outdoors. But something’s different. The increased humidity under the tunnels is probably at least partially responsible for the fresh tastes and appearances.
Endive in tunnel
It’s a wonder that these tender, succulent leaves tolerate such temperatures. You’d think the liquid in their cells would freeze and burst the contents to smithereens. That would have been the case if the 18°F had come on suddenly, without any precedents.

Plants aren’t passive players in the garden. Increasingly cold weather and shortening days acclimated these plants to cold. (A month ago, temperatures dropped one night to 16°F.) Plants move water in and out of their cells, as needed, to avoid freezing injury. And increasing concentrations of dissolved minerals and sugars in the cells make the water freeze at lower temperatures. Perhaps that’s one reason why these vegetables taste so good. The tunnels also slow down swings in temperature, giving plants time to move water in and out of their cells and whatever else they do preparing for and recovering from cold.

Too many people, even gardeners(!), consider endive as nothing more than a bitter, green leaf best used as garnish. Reconsider. Given close spacing so that inner leaves of each head blanche from low light along with cool and cold temperatures, and endive takes on a wonderful, rich flavor. Blanched interior of endive Only the slightest hint of bitterness remains, enough to make the taste more lively — delicious in salads, soups, and sandwiches.

Fruit Finale

The last fruits of the season, Szukis American persimmon, were harvested last week after over a month of eating them. Definitely the easiest fruit I grow. No pruning, no pest control. And definitely one of the tastiest: imagine a dried apricot soaked in water, dipped in honey, then given a dash of spice.
Persimmons on tree in December
Fruits were very mushy for the final harvests — perfect for a jam. Squeezing a bunch of the fruits in a mesh bag (such as used for women’s “delicates” in a washing machine) pushed out Making persimmon jam the pulp without seeds. No sweetener needed. Just jar it up and refrigerate (keeps about 2 weeks) or freeze. Delicious.

FROM PAST TO PRESENT

November 11, 2020/4 Comments/in Fruit/by Lee Reich

Br-r-r-r-r-r

This post originally appeared November 7, 2009. Here’s an update with commentaries on how things have changed — and not changed — over the past 11 years.

Dateline: New Paltz, NY, October 19, 2009, 5:30 am. I bet my garden is colder than your garden. I was startled this morning to see the thermometer reading 23 degrees F. Not much I could do at that point about protecting “cold weather” vegetables still in the garden, some covered with floating row covers and some in “plein aire.” The thing to do under these circumstances was wait for the sun to slowly warm everything up and then assess the damage.

2009

I ventured out to the garden for a survey in the sunny midafternoon. Joy of joys. None of the cold-hardy vegetables was damaged by the cold. Romaine lettuces stood upright and crisp, arugula was dark green and tender, radishes were unfazed, and the bed of endive, escarole, and radicchio looked ready to face whatever cold the weeks ahead might offer.

That 23 degree temperature reading came from my digital thermometer, read indoors from a remote sensor out in the garden. Most surprising was the reading from the old-fashioned minimum/maximum registering mercury thermometer out in the garden. This thermometer remembered the night’s lowest temperature as 20 degrees F. Brrrrrrrr.

2020

Dateline: New Paltz, NY, November 11, 2020. This fall has likewise had a few frigid dips in the thermometer, down a couple of times to 24°F, and cold temperature vegetables have likewise fared well. Nowadays I check temperatures with a high-tech, but reasonably-priced, Sensorpush, a small sensor strategically hung in the garden. It beams current temperature and humidity back to my smartphone, and keeps a record of them throughout the day, week, month, and year. Its reporting jives with that of my “old-fashioned minimum/maximum registering mercury thermometer”.

What has changed is the weather over the past couple of weeks, with sunny days and temperatures hovering around 70°F. A fitting closing for a stellar year in the garden: best harvest, best fall color, congenial weather.

The effect of microclimate has been startling. I live about 4 miles out of town, on a road that follows the valley along the Wallkill River. On clear nights, radiation frosts spill cold air downhill to bring the temperature at the farmden about 5° colder than in town. A couple of evenings ago, temperature in town, as displayed on the local bank building and on my car thermometer as I drove through town, was 55°. Arriving at the farmden, the car thermometer, Sensorpush, and the “old-fashioned minimum/maximum registering mercury thermometer” registered 42° — quite a dramatic difference for a 40 foot elevation difference.

Mediterranean Fancies

(2009) Moving, figuratively, to warmer climes: the Mediterranean. I’m taking the Mediterranean diet one step further by trying to grow some of the delectable woody plants of that that region.

Figs are a big success, and not an unfamiliar sight well beyond their natural range. I’ve tried all the usual methods of growing them in cold climates. I’ve grown them in pots brought indoors for winter; I’ve bent over and covered or buried the stems to protect them from cold; I’ve swaddled the upright stems in leaves, straw, wood shavings, or other insulating materials. All yielded some fruit, but none of these methods beats having a small greenhouse with the trees planted right in the ground. Handfuls of soft figs, so ripe that each has a little tear in its “eye,” follow each sunny day and should do so for a few more weeks.

Bay (as in “bay leaf”) also does well, this one potted. After 20 years, my bay laurel is a

Bay laurel, 2009

handsome little tree, trained to a ball of leaves atop a single, four-foot trunk. The fresh leaves are much more flavorful, almost oily, than dried leaves, especially the old, dried leaves typically offered for sale.

(2020) Yes, figs have been abundant in the greenhouse over the past 11 years. But diminishing sunlight and cooler temperatures, even in the greenhouse (37° minimum temperature), have drained the flavor from the few ripe, remaining figs.

After 30 years, the bay is still thriving, valued as much for its beauty as for the flavor of its fresh leaves. It’s still trained as a small tree, smaller than in the past. I lopped the whole plant to the ground a few years ago to give it a fresh start, trained as round-headed tree only thirty inches tall.

Bay Laurel 2020

(2009) Three hopeful Mediterranean transplants are my olive, feijoa, and lemons. I purchased the olive tree in spring, whereupon it flowered and has actually set a single fruit! The feijoa, also known as pineapple guava, has two fruits on it, which might not seem like a big thing except that those two fruits represent the culmination of about 15 years of effort. (More on that some other time.) True, feijoa is native to South America, but it thrives and is often planted in Mediterranean climates. The same goes for lemon, except that it is native to Asia. My Meyer lemon hybrid, like the olive, was potted up this past spring and sports a single fruit.

The long shots among my Mediterreans are pomegranates. My two plants – the varieties Kazake and Salavastki – are cold-hardy, early ripening, sweet varieties from central Asia, so should do well here in a pot. (They are cold-hardy for pomegranates, down to a few degrees below zero degrees F.) They have yet to flower and fruit.

In a few weeks I’ll move all the potted fruits to the sunny window in my very cool basement, where winter weather is very Mediterranean-esque.

(2020) All three trees are still residents here, although the feijoa tenuously so. It’s a pretty plant but what I really want from it is fruit. Yields have been paltry. I’ve repeatedly threatened it with the compost pile, but repeatedly reneged. Besides its beauty, it often flowers, and the flower petals, fleshy, pinapple-y, and minty, are delicious.

One year, in an effort to downsize plant-wise, I was also going to walk the olive to the compost pile. And then someone reminded me that the olive is a symbol of peace, so I kept it. It’s a pretty plant, an easy to care for houseplant, and occasionally bears tasty olives.

The Meyer lemon offers so much everything: deliciously fragrant flowers, verdant leaves year ‘round, and tasty lemons. Just not enough of them. Meyer lemon is actually a hybrid of lemon and sweet orange. Meyer lemon tree in pot

Pomegranate is still a long shot. I’m down to one plant, Salavastki. It often flowers and sets a few fruits, but the fruits drop off. I’m still not sure why.

Still Great After All Those Years

Szukis persimmons ripening on leafless stems

2009

(2009) Persimmon is another tree grown in Mediterranean countries, although it’s not native there. Up here, I grow American persimmon, an outdoor tree that is cold hardy to below minus 20 degrees F.. Besides yielding delectable fruits, it’s a tree that requires almost no care, not even pruning. Some of the tree’s branches are deciduous, naturally dropping in autumn.

Heavy winds of a few weeks ago took the persimmon’s self-pruning theme too far and blew the top off my 20 year old tree. Fortunately, my three other persimmon trees remained unscathed. I’ll just trim the break from the decapitated tree and it will be fine.

2020

(2020) Persimmon is still thriving, still care-free, and still delectable, the ripe fruits tasting like dried apricots that have been soaked in water, dipped in honey, and given a dash of spice. My persimmon “herd” has been thinned to my two best-tasting, most reliable varieties: Szukis and Mohler. Both are well-adapted to ripening in the the relatively short season (for a persimmon) this far north. Right now, the leafless tree is leafless and still loaded with fruit for the picking, much more than I can eat.

GRAPE and NUTS

October 21, 2020/12 Comments/in Fruit/by Lee Reich

Long-term Grapes

About a month ago, I picked a bunch of grapes as I was walking around the farmden with a friend, and handed it to him to taste. “Wow,” he exclaimed, eyes lighting up, “that really has taste.” That was the variety Brianna, one of many I grow that are otherwise not well-known, surely not to anyone who doesn’t grow grapes. My friend and I went on to agree that store-bought grapes are, “at best, nothing more than little sacks of sugary water.”

All that’s history now. Over the past month, most of the remaining grapes have either been harvested, eaten by birds or insects, or rotted, although a few very tasty berries can be salvaged here and there from some ugly bunches still hanging.

But are those grape-ful days gone yet? Years ago I read about how, over a century ago in France, fresh grapes were sometimes preserved by cutting off bunches along with a length of stem, the bottom of which was slid into a narrow-mouthed, water filled bottle. These bottles were then placed in a rack on shelves in cold storage which, where outdoor temperatures rarely dipped below freezing, was nothing more than a slightly insulated, outdoor room.

Grapes, fresh picked

A month ago, I emulated those French grape growers of yore, in this case using Corona beer bottles, three of them, three grape varieties, and my refrigerator — very decorative looking.

Grapes, after 1 month storage

For a modern version, another bunch of grapes went into the refrigerator in a sealed freezer bag. Grapes in freezer bag If any of this worked out, the plan was to use either the old-fashioned or modern method with a whole bunch of bunches in my walk-in, insulated and with some cooling or heating, as needed, fruit and vegetable storage room.

Back in the olden days, storing fresh grapes was not so rare even on this side of the Atlantic. Professor Frank Waugh, in his 1901 book Fruit Harvesting Storing, Marketing, wrote “An acquaintance of mine from the grape-growing district wrote me the other day (March 12th), ‘A neighbor of mine has one hundred tons of Catawbas still in storage.’” Probably not as single bunches on stems in bottles of water!

Anyway . . . drum roll . . . yesterday it was time to taste my stored grapes. One variety, Glenora, didn’t hold up well. The other two, Lorelei and Brianna, were very good. “Bottled” bunches were very slightly shriveled, but tasted quite good. Perhaps they would do better in the more humid atmosphere of the walk-in cold storage room. The bagged bunch, Brianna, was plump and also tasty.

Admittedly, none of the stored bunches had the crisp texture or fresh flavor of the few berries hanging on ugly bunches still outside. But all were better than any fresh grapes I can buy.

Walnuts at the Car Wash

Storage of nuts, also abundant this time of year, is more straightforward. You pick them up from the ground, let them cure in a cool place away from squirrels, then crack and eat them at your leisure.

With black walnuts, the green husks must be removed and the nuts within cleaned up. Leaving the husks to soften and darken a little makes them very easy, although tedious, to remove. Of the many suggested methods, twisting them off with two rubber-gloved hands seems most effective.

As far as cleaning up the hulled nuts, an old fashioned washing machined, earmarked only for this purpose, would work well. I don’t have one, so came up with an effective alternative.

After spreading out all the husked nuts into eight black plastic vegetable harvest boxes, I loaded them in the back of my truck. And then it was off to the car wash. A couple of rounds with the high pressure water spray did the trick. It was a messy job that I was prepared for with rain coat and pants, boots, hat, and face shield. The truck needed a washing anyway.

Spreading out the trays on the deck exposed for a few days to bright sunlight had them all clean and dry. Squirrels would normally be a threat but the deck is also where Sammy and Daisy, my dogs, spend much of their days.

Previous generation watchdogs, Leila and Scooter, on deck

Finally, the nuts were put into five half-bushel baskets for cracking beginning towards the end of December, which is about when last year’s nuts will be finished up.

Harvest Tragedy

I was never that hopeful for English walnuts here (also called Persian or White walnuts). This species is not all that cold-hardy, their blossoms are susceptible to late frosts, which are common here on the farmden, their leaves are susceptible to anthracnose disease, and the only place I had for them was near the road, along the squirrel highway (telephone, cable, and electric wires).

Still, I couldn’t resist, back in 2006, an offer of seeds for some “hardy” varieties. I planted two groups of three trees each, planning to cull out any weaker ones in each group.

All the trees grew well, and I eagerly awaited blossoms which, finally, this year, appeared in abundance. That abundance was followed by an abundance of nuts, and everything looked healthy. Then disaster, in the form of squirrels, struck. Every single nut was stripped from the trees.

Well, not every single nut. One nut was left, which I harvested, easily popped out of its husk, and let sit — cure — on the kitchen table for a couple of weeks. Then, with great fanfare, it was cracked open and eaten.

This year’s English walnut harvest

As luck would have it, I also had a bag of store-bought English walnuts with which to compare in taste. No contest. Store-bought tasted rancid in comparison.

Next year, in enough time before the nuts start to ripen, I plan to spray all the trees with a hot pepper spray.

Any other suggestions would be most welcome.

FRUITS UNLAWFUL AND LAWFUL

October 7, 2020/13 Comments/in Fruit/by Lee Reich

Interloper, Not Welcome by Everyone

As I was coming down a hill on a recent hike in the woods, I came upon an open area where the path was lined with clumps of shrubs whose leaves shimmered in the early fall sunshine. The leaves — green on their topsides and hoary underneath — were coming alive as breezes made them first show one side, then the other.
Autumn olive along trail
The plants’ beauty was further highlighted by the abundant clusters of pea-size, silver flecked red (rarely, yellow) berries lined up along the stems. I know this plant and, as I always do this time of year, popped some of the berries into my mouth. The timing was right; they were delicious.

Many people hate this plant, which I’m sure a lot of readers recognized from my description as autumn olive (Elaeagnus umbellata). What’s to hate? The plant is considered invasive (and banned) in many states in northeast and midwest U.S. “It threatens native ecosystems by out-competing and displacing native plant species, creating dense shade and interfering with natural plant succession and nutrient cycling.”
Flowers of autumn olive
But there is a lot to love about this plant, in addition to its beauty. In spring, about the middle of May around here, the plant perfumes the air with a deliciously sweet fragrance. And poor soil is no problem. An actinobacteria (Frankia) at its roots takes nitrogen from the air and converts it into a form that plants can use.

That ability to make its own fertilizer is just one reason this plant was loved before it was hated. Native to Asia (where the plant is not considered invasive), autumn olive was introduced into the U.S. and the U.K. about 200 years

ago for their beauty and to provide shelter and food for birds, deer, bees, racoons, and other wildlife. The plant isn’t stingy with its garnered fertility. The soil near plants becomes richer, all to the benefit of nearby other plant species. As such, autumn olive has been planted to, for instance, reclaim soils of mine tailings, and, as interplants, to spur growth of black walnut plantations (by over 100 percent).

But let’s get back to me — and you — eating the berries. The berries are high in lycopene and other goodies so most sources tout the health and healing benefits, after admitting that the berries are astringent and tart.
Yellow and red autumn olive fruits

But, for most autumn olive plants, that’s only if they’re eaten underripe. Right now around here, some plants are offering their dead ripe berries that are neither tart nor astringent, but sweet. Don’t mind the single seed inside each berry. Just eat them also; they’re soft. That window of good flavor is fleeting, lasting only a couple of weeks.

And eating the berries, seed and all, will slow the plants’ spread, pleasing invasive plant people.

So Bad(?) Yet So Good

Are invasive plants really bad? Or just bad for us? Planet Earth likes plant growth. Plants take in carbon dioxide and release oxygen, sequestering carbon, blanket the ground to limit soil and water erosion, and help support micro and macro communities of organisms.

Natural landscapes and their associated natural communities aren’t static. They change as they evolve. No doubt, humans have altered many natural successions. That might spell disaster for our aesthetic or economic sensibilities, but is not “better” or “worse” for our planet.

Scandinavian Dreams

Noncontroversial is another red berry that I am now picking and enjoying. That’s lingonberries (Vaccinium vitis-idaea). If you are Scandinavian, you probably just smiled and a dreamy look came into your eyes.Each year, thousands and thousands of tons of lingonberries are harvested from the wild through Lingonberry fruits out Scandinavia, destined for sauce, juice, jam, wine, and baked goods. A fair number of these berries are, of course, just popped into appreciative mouths. Most everyone else only knows this fruit as a jam sold by Ikea.

I grow this fruit and am now enjoying the fruits of my labors. I planted it both for its good looks and its good flavor, which got it a chapter in my book Landscaping with Fruit. (Autumn olive also made it in.) Let’s start in spring, when cute, little urn-shaped blossoms dangle singly or in clusters near the ends of the thin, semi-woody stems rising less than a foot high. These urns hang upside down (upside down for an urn, that is) and are white, blushed with pink. They’re not going to stop traffic from the street, but are best appreciated when plants are grown where they can be looked at frequently and up close—such as in the bed at the front of my house.

4-44-P14

If you miss the spring floral show, you get another chance because lingonberries blossom twice each season. This second show, appearing in mid- to late summer on young stems, bore the fruits I am now enjoying.

Lingonberry sports evergreen leaves, the size of mouse ears and having the same green gloss as those of holly. Like holly, they retain their lush, green color right through winter. New shoots sprout above the spreading roots and stolons to so plants eventually make an attractive and edible groundcover.

The fruits that follow the flower shows couple just enough sweetness with a rich, unique aroma so they are, if picked dead ripe, delicious plucked right off the plants into your mouth or mixed with, say, your morning cereal. They are pea-sized and somewhat of a show in themselves. The bright red berries hang on the plants for a long time, well into winter, making a perfect Christmas decoration in situ.
Lingonberry fruit on plant
Lingonberry is native to colder regions throughout the northern hemisphere. This fruit is the Preiselbeere of the Germans, the kokemomo of the Japanese, the puolukka of the Finns, the wisakimin of the Cree, the airelle rouge of the French, the keepmingyuk of the Inuit—and the lingon of the Swedes. In English, the plant parades under a number of monikers, including partridgeberry (Newfoundland), cowberry (Britain), foxberry (Nova Scotia), mountain cranberry, and rock cranberry.

If you grow lingonberry, give it the same soil conditions as its relatives, blueberries, mountain laurels, and rhododendrons. To whit: Well-drained soil that is high in organic matter, very acidic, and not too fertile.

WINTER READINESS

September 30, 2020/12 Comments/in Fruit, Houseplants, Pests/by Lee Reich

For anyone who missed my recent 90 minute webinar on GOURMET COMPOST, the webinar has been recorded and is available for $35 on-demand from Oct. 1st, 2020 until Oct. 8th for $35. The webinar covers options for compost bins, feeding your compost “pets, monitoring progress, what can go wrong and how to right it, when is compost “finished,” and making the best use of your compost. Click below to pay almost by any of a number of ways. Thank you.

Putting Summer in Jars

I’m hunkering down for winter, which includes capturing what I can of summer’s bounty in jars and dried and frozen garden produce. With this year’s hot, sunny weather, tomato plants yielded plenty of fruit — until cut short with a few nights of freezing temperatures about a week ago. Still, I have over two dozen shiny quart jars lined up on a shelf in the basement.

This year, San Marzano, which I (and most of Italy, where San Marzano canned tomatoes are labeled as such) consider to be the best-tasting canned tomato, got segregated into a number of jars all by itself. Other pluses for San Marzano is that it’s an heirloom variety, so I can save my own seed from ripe fruits, and it bears heavily over a long season on healthy, stocky vines.

A past neighbor of mine used to begin his process of canning tomatoes by alternating layers of tomatoes with salt in tall, half-bushel baskets. Other gardeners begin by peeling, perhaps seeding, their tomatoes.

Me? I opt for the quickest method possible, which is: Cut off any bad spots and drop the tomatoes into a large pot with just a half inch of water in the bottom. After being brought to a boil, the tomatoes get simmered until the volume is reduced by one-half, with less reduction for San Marzano’s because of their low water content. Then, a thorough blending with an immersion blender.

New guidelines call for keeping the acidity of canned tomatoes below pH 4.6 to prevent growth of Clostridium botulinum, aka botulis bacteria, by adding 2 tablespoons of lemon juice or 1/2 teaspoon of citric acid per quart. This is because of lower acidity of some modern tomatoes. I do so just to make sure even though my tomatoes’ acidity measured below 4.6. Finally, the canning jars go into the pressure canner for processing for 10 minutes at 15 pounds pressure.

I figure that I can chop up and sprinkle in any flavorings for sauces or soups later, in winter, when I have more time and I know the jar’s end use.

(House) Plants on the Move

I’m a little late this year in readying my houseplants for winter. I know from seasons past that when they come indoors, so do occasional pests. The pests that are most troublesome, the only ones about which I need to do something, are scale insects.

Scale insects aren’t always in evidence now but I know they are there on my citrus, bay laurel, orchid, and staghorn fern plants. By early winter, the pest becomes more obvious as occasional, small brown nodules on stems and leaves. That’s the protective “scale,” beneath which the scale insect is happily sucking away plant sap.

Scale insects have never killed my plants but do weaken them and – perhaps worse – exude a sugary “honeydew” as they suck sap. This sticky honeydew gets all over floors, furniture, or whatever is beneath the plant. And then a fungus arrives to feed on that honeydew, giving leaves a dark, smoky, haze.

Hard-shell scale on staghorn fern

My tack for scale insects is to line susceptible plants up in my driveway, then spray them with some relatively benign insecticide such as Ced-o-flora, horticultural oil, neem oil, or pyganic. I’ve been doing that for the past few weeks in an effort to get the young scales before they find shelter beneath their protective shells.

With the last spray finished, in come all my houseplants. Windows are still open at least some days so indoor air is not too different from outdoor air, easing the environmental transition for the plants.

Squirreling Away

Black walnuts are one of my favorite nuts and they’re conveniently abundant and free for the picking, at least around here. Perhaps too abundant. Once there are a couple trees, they beget more and more as squirrels start “planting” them everywhere. My vegetable garden, with it’s soft, rich soil is a favorite spot.

Admittedly, the nuts aren’s so convenient to eat. Their messy husks need to be removed. Then the nuts have to be cured in a dry, cool or cold, squirrel-proof space until around New Year’s Day, And finally, the very tough nuts need cracking. I recommend the ‘Master Nut Cracker’, in my opinion the best nut cracker for those tough shells.

Last year black walnuts were raining down all over the place here and in town. This year, probably because of last year’s overabundance, the crop is light everywhere. How are the walnuts doing where you are?

I’m lucky. One tree here on the farmden that provided most of our nuts in years past, is bearing heavily. Up to a few years ago it was useless, bearing nuts whose innards were almost always spoiled or shriveled. That might have been because of hurricane Irene back in 2011, when the nearby Wallkill River flooded its banks to wash over here and rise about four feet up that tree’s trunk.
black walnuts in jar
I cracked a few of the nuts this year to see how the nutmeats look. They’re well-filled and a nice, white color inside. But not edible, as I wrote, until they’re cured. Until January, we can enjoy what’s left of last year’s nuts.

CREATURES LARGE AND SMALL

September 24, 2020/18 Comments/in Fruit, Pests/by Lee Reich

Identity Crisis?

For the past couple of months, I’m not so sure that my duck knows that she’s a duck. She and another female duck once shared a drake, and they all lived together in their own “duckingham palace.”

Sometime after the other female and the drake were taken by a predator, probably a fox or coyote, I thought our remaining female might enjoy some company at night. So I coaxed her to take up nightly residence with our three chickens — a rooster and two hens — who have their own house (“chickingham palace?,” actually more palatial than duckingham palace).
Chicken & duck, off to work
Not only has Ms. Duck moved in with the chickens at night but she also wanders around with the flock by day. Her special companion is the rooster, especially since the two chicken hens decided to spend much of their days sitting on imaginary eggs. Neither hen has laid a real egg for over a month. So the female duck and the rooster stroll together each day, gobbling up insects, weed seeds, and some vegetation, except, of course, within the fenced confines of the vegetable gardens. I’ve even caught them in flagrante delicto.

The duck, being a duck, enjoys water. Her idea of a pond is the 3-foot-diameter children’s sandbox repurposed with water that we’ve provided for her bathing pleasure. During the bath, the rooster stands nearby, watching and seemingly trying to figure out what’s going on with his water-loving belle.

Beetles and Vespids

This season has seen both an abundance and a lack of some other, smaller creatures here on the farmden. In July, I saw a few Japanese beetles and braced for an onslaught, ready to repel them with a spray of neem extract or kaolin clay if things got ugly. Although I heard about the beetles descending in hordes on some other gardens near and far, I’ve hardly seen any all summer since then.

This beetle-less trend has been going on here for a few years. I’m not sure exactly why. Japanese beetles do have some natural predators and diseases, including beneficial nematodes. Whatever’s helping out, I’m thankful that they’re doing their job.

Making up for a lack of Japanese beetles has been an abundance of yellowjackets, reflecting, perhaps, good weather conditions, for them, in spring. In contrast to honeybees, yellowjacket colonies do not overwinter; only the queens do. But the bigger the colony this summer, the more young queens develop to fly off and find winter quarters to build up colonies next summer. These insects start out the season feasting on high protein foods but have now shifted to sweets.

European hornets are also in abundance, with their large size looking more frightening than the yellowjackets but, in fact, not nearly so aggressive. They do have a bigger appetite for fruits, though, often hollowing out whole apples to leave nothing but most of the skin, intact.
Apple being damaged by European hornet
Yellowjackets and European hornets have made me more cautious when berry-picking. The insects are capable of breaking through thin skins so are actually robbing a significant part of the late summer raspberries. A close eye is needed to avoid harvesting an angry yellowjacket along with a berry. Early in the morning, they are especially grumpy when wakened from their resident berry.
Yellow jacket on raspberry
Yellowjackets and European hornets are also a problem on compost piles in progress. Fresh additions to the pile, especially sweet ones such as melon rinds, quickly need covering with a layer of hay or manure. This hides the food and gets it composting.

Although yellow jackets are beneficial in the garden for eating plant pests, their present habits mostly outweigh the good, for me, at least. (I’m allergic to their stings.) I destroy any nests I happen upon with torch or insecticide. Insecticides with mint as their active ingredients are very effective.

A Bag for Protection

Grapes have tougher skins than raspberries, skins that can resist yellowjackets. That is, until a bird takes a peck or a couple of diseased berries split open.

In anticipation of problems with yellowjackets, European hornets, honeybees, birds, insects, and diseases, earlier this summer we enclosed 100 bunches of grapes in white delicatessen bags. Not that all unbagged grapes get attacked. But the bagged bunches can be left hanging the longest to develop fullest flavor. Most of the time, we tear open the bags to reveal perfect bunches of grapes.
Bagged vs unbagged grapes
For the first time, this year, I enclosed some grape bunches in organza bags. (Organza is a fine mesh fabric often used to enclose such items as wedding favors.) These bags were working really well until the European hornets got hungry enough to poke feeding holes in them. This ruined some of the berries and allowed access to fruit flies.
Organza bagged grapes The first grapes of the season, Somerset Seedless and Glenora, started ripening towards the end of August. The first of these varieties is one of many bred by the late Wisconsin dairy farmer cum grape breeder Elmer Swenson. The fruits of his labors literally run the gamut from varieties, such as Edelweiss, having strong, foxy flavor (the characteristic flavor component of Concord grapes and many American-type grapes) to those with mild, fruity flavor reminiscent of European-type grapes. Somerset Seedless is more toward the latter end of the spectrum and, of course, it’s seedless. Swenson red and Briana, which are ripe as you read this, are more in the middle of the spectrum.

As you might guess from Elmer’s location, all the varieties that he bred are very cold-hardy.

Thanks, Elmer.

DAILY GRAPES

September 2, 2020/17 Comments/in Fruit, Pests/by Lee Reich

As The World Turns…

Over the years, gardening has made me more and more aware of our planet’s annual track around the sun. How quaint. It gives me a certain kinship with the peasants at work in the 15th century painting for the month of September of Les Très Riches Heures de Duc de Berry.

Picking grapes, 15th and 21st century

As with those peasants, September is a month when I have abundant fruits for harvest. Like the peasants, I’m harvesting grapes; it’s been a bumper year. Unlike the peasants, my grapes are destined for fresh eating rather than being sullied by fermentation into wine. (Okay, okay, just kidding, although I am not a fan of drinking wine.)

First to ripen here were the varieties Somerset Seedless and Alden. With an abundance of varieties and fruits, I can afford to be picky, so this will be the last season here for Somerset Seedless. It’s too prone to pest problems and the fruit never loses enough of its tannin-y taste for my palate.

Alden grape

Alden is also threatened with my saw and shovel because it bears lightly and is also plagued with pest problems. But excellent taste and texture make it worth keeping.

Following on the heals of those earlier varieties are Swenson Red, Lorelei, Glenora, and Vanessa. The latter two are very good but would not be worth keeping if they weren’t seedless. In my experience, the most flavorful grapes are those with seeds. Swenson’s Red is a variety that pretty much everyone loves. They’d also love Lorelei if they got to taste this not very common variety.

Finally come Edelweiss, Wapanuka, Brianna, and, bearing for the first time, Cayuga White. The first three are not yet quite ripe. Even at this stage, they are delectable. Cayuga White is still proving itself, or not.

Edelweiss

Looking to the future, newly planted Bluebell, Alpenglow, and Dr. Goode should yield a few berries next year. Also an unknown variety that I propagated from an old vine growing at a friend’s Orchard.

With their bold flavors, you’re not likely to find any of the varieties I mentioned at a supermarket, possibly even a farmer’s market. Plant them!

Variety Choices

A few caveats: The Wallkill River Valley, site of my farmden, is far from ideal for fruit growing. As a valley, it’s colder than surrounding land (zone 5) and is laden with damper air that encourages disease. An abundance of wild grapevines in the bordering 6000 acres of forest provides a place for insects and disease to get their start.

Nonetheless, I get good crops without resorting to sprays. This is possible by providing a sunny site with good air circulation and making the best of it with trellises, and — very important — annual pruning. Also by choosing varieties to plant based on pest, disease, and cold resistance.

Many grape varieties are hybrids of European and American species, the Europeans chosen for their flavor (flavor, that is, from a Eurocentric perspective), the Americans for their toughness to pests and more rigorous growing conditions. American varieties have a unique flavor, called foxiness and typified by that of Concord, as well as a slip skin. European varieties are sweet with a crunchy texture.

As far as flavor and texture, varieties span the spectrum from those that are more like European grapes to those more like American grapes. My final, but very important, consideration in choosing a variety is flavor, and I mostly prefer the flavors of varieties toward the American end of the spectrum.

Of course, the choice widens for grape enthusiasts in more Mediterranean climates, where European varieties can also be grown, and in the Southeast, where the native muscadine grapes grow wild and are cultivated.

Bagging, for Pests

Many birds and insects, especially yellow jackets and European hornets, also enjoy my grapes. They leave plenty for me, but crucial to harvesting the best of the best tasting grapes here is bagging.

Years ago I figured that the longer a bunch of grapes hangs on the plant, the tastier it gets (to a point), but also the more chance of attack by insects and birds. So I bought 1000 bakery bags that happened to have “Wholesome Fresh Delicious Baked Goods” printed on them. Paper bagged grapes Perhaps the label made the bags even less attractive to grape-hungry birds and insects; at any rate, they worked very well, usually yielding almost 100 late harvest, delectably sweet and flavorful, perfect bunches of bagged grapes each year.

This year, I thought organza bags might work well. Bagged grapes, organza Organza is an open weave fabric often made from synthetic fiber. Small organza bags typically enclose wedding favors; the bags come in many sizes. Organza bags have the advantage over paper bags of letting in more light. A mere pull of the two drawstrings makes bagging the fruit very easy; paper bags involve cutting, folding, and stapling. Organza bags also re-usable. (The bags also work well with apples which, in contrast to grapes, require sunlight to color up.)

In the15th century painting, peasants just pile bunches of their grapes into large, wooden tubs. I gently set only enough bunches for immediate consumption into a woven basket. Different methods, but we’re all tuned to the progress of our planet around its sun.

More details about growing grapes — and lots of other fruits — in my book Grow Fruit Naturally. Apples, bagged with organza