Archive for June, 2011

Day off

Wednesday, June 29th, 2011

I have today off from work which means quick – prune the fruit trees! No company, no huge dinner to make (our hot water heater quit after >10 years so dinners lately have been sandwiches on paper plates), and it’s not quite raining yet, so off we go.

I’ve heard complaints about how complicated it is to prune a fruit tree. It’s not complicated. It’s a lot of work, especially if the tree has been badly pruned at the start or neglected, but it’s not complicated. Our forebears managed fine and many of mine weren’t particularly bright, so there you go.

Here are the rules.

  • Wait for a nice day. I’ll tell you right off that I break this one all the time. My day job takes most of the sunny dry days with only a light breeze because that’s the way things happen. Today the weather is foggy, damp, and humid with thunderstorms predicted for the afternoon. If you have a bad fungus infestation or a lot of larvae, pruning under those conditions might spread the bad stuff around. If that’s the only day you have to work, I’d argue that a good pruning might get rid of the problem, or at least limit the damage.
  • Prune out branches that cross each other. Choose the best candidate to leave (healthiest growth, best direction, most fruit) and cut the conflicting branch. You want sunlight and air movement to the very center of the tree. The old Maine standard is to “prune until you can throw a cat through the branches”, presumably without injuring the cat.
  • Try for horizontal growth, for stability and best fruiting. Different trees have different growth habits, so we try to influence rather than dictate this one.
  • For most trees, and assuming a healthy amount of growth in an average year, try to prune lightly one year and heavily the next. You should be able to tell from the condition of the tree if it needs more than a light grooming in an off year.
  • Keep your Felcos in your pocket. Maybe that damp day when the sap is running high in March is a bad day to make cuts, but if you see a small problem it’s a good idea to nip it in the bud. There’s a reason that’s a cliche.
  • If you make a mistake, it will grow back. Better to make a bad decision or two during the learning process than have a garden full of trees with snarled branches and no fruit.

Here’s a photo of the Seckel pear that I’m pruning heavily today. I can never seem to get a good shot of a tree’s structure, but I’ll let the pile of prunings (destined for hugelkultur) speak for itself.

As a bonus, if you use only passive controls on your fruit trees, such as Tanglefoot and Surround, you can safely grow crops right up to the canopy. That’s some happy lettuce in the foreground.

Pruning for problems

Saturday, June 25th, 2011

Over the last three years I’ve really let the Stanley plum tree get out of hand. It is normally a well-behaved, productive tree that doesn’t require a lot of urgent care. I have other trees that are real divas by comparison. Unfortunately it has been in close contact with the cherry tree which has a chronic case of black rot. I thought cutting down the big spruce at the front of the lot would help both trees overcome the disease, and perhaps it has, but they are still showing symptoms. We had a wet, cool spring and the plum tree put on a lot of new growth that began to show stress and damage as soon as the weather turned hot and dry.

As you can see, there are areas of the tree that have grown thick and dark and there is a great deal of vertical growth in the middle top section. Vertical branches are a problem on a fruit tree: the ripening fruit hangs against the branch and is easily damaged or loosened.

My priorities were to remove anything that had been affected by rot, open up the interior of the tree to sunlight, and save as many of this season’s plums while still making the tree MUCH smaller. I hate picking fruit from ladders. This is the result.

Below are the same photos side by side. Three days and a rainstorm later the tree is putting out new leaves and the remaining fruit is still developing. We’ll see what the rest of the season brings. .

 

 

Happy Father’s Day

Sunday, June 19th, 2011

Long Pond on Mount Desert Island, September 1992, we decided to buy Lot #3 and then took a break to feed the ducks. It was a good day.

Spaetzle, new and improved!

Saturday, June 18th, 2011

I would have thought it would be difficult to improve spaetzle. Flour, eggs, milk, maybe some herbs, definitely a few Tbs. of butter, press through a colander with the back of a wooden spoon over a pot of boiling water and presto – dinner! Then my friend Susan presented me with a spaetzle-maker, and suddenly spaetzle was even easier. Neater! More uniform! Honestly, it’s a grand day when you come across a well-designed kitchen utensil.

Earlier this week I came across a recipe for spaetzle that used ground pepitas (pumpkin seeds) as part of the dry ingredients. They add some protein to the dish and offset all those carbs and it sounded pretty tasty, too. Tonight we had speatzle with pepitas with a little bit of very good Parmesean grated on top, and a huge green salad (because every meal has to include a large green salad at this point because we’re drowning in lettuce).

Pepita Spaetzle

4 servings as a main dish

1/2 C pepitas, @ 3 C all purpose flour, 3 eggs, 1 C milk, 1 tsp sea salt, herbs

In a food processor, pulse the pepitas and 1 C of  flour until finely ground. Empty the mixture into a large bowl with 2 C of flour. Add chopped herbs if desired: chives, summer savory, parsley and thyme work well. Whisk the eggs and salt in a small bowl with the milk, make a well in the dry ingredients and add the liquid, stir. The mixture should be cohesive, thick and springy. If it’s not, add a little more flour, up to 1/2 a cup. Allow the batter to rest at room temperature for about 20 minutes or store up to 1 day in the refrigerator.

Bring a large pot of salted water to full boil. Rest the spaetzle maker across the top of the pot and load the square container with batter. Move the container on its track back and forth until nearly empty, refill and repeat quickly until the batter is used up. Stir the spaetzle gently and cook for @ 3 minutes.

Ladle the spaetzle on to a wire rack over a clean towel to drain. You could use a pasta board or a dishtowel, or just decant them into a colander. Add 4 Tbs of butter to a large frying pan and cook the drained spaetzle briefly, just enough to coat them and heat through. Sometimes I sautee 1/4 cup of diced red onion in the pan first.

Serve with grated cheese, a German white wine, and a green salad. Thanks, Susan!

 

A color tour of the garden

Tuesday, June 14th, 2011

We have rain in the forecast for the next three weeks, East Coast people. The corn is only 4″ tall but the lettuce – I could sell lettuce in gross tonnage. I took these photos last night and each one seemed to make a statement about the colors coming out in all this moisture and darkness.

Permanent violet deep – one of my least favorite colors in a tube of paint, but it looks good on the Purple Royalty smokebush growing by the driveway. Winter 2010-11 was the first year this shrub wasn’t mangled down to 3′ by being run over by the plow truck. Evidently the fix was to put a giant slap of granite in front of it.

Soon the orange honeysuckle will be in bloom and ruin the monochrome effect, but for now violet Dame’s Rocket, chives, and the bluer of the two pink tree peonies fill the dooryard to the northeast.

The little flame azalea is nearly engulfed in sweetgrass. Truly wonderful neighbors gave me this for babysitting their wonderful child, and I think of them every time I see it.

And green – very in with gardens in the area this summer. Even the weedy grass along the roadside is verdant right now, but we’ll see what July will bring.

Surprise

Friday, June 10th, 2011

I’m not fond of azaleas as a foundation planting – my husband refers to that practice as needing a “shrubbectomy” – but coming across one gone wild in the woods is a truly wonderful experience.

Cumulative gardening

Sunday, June 5th, 2011

This is a view of the south side of the garden circa 1994. We built the house in ’93 and by June of 94 I had portioned out the land that we cleared to put in a well into garden space. My four-year-old son and I built the little compost bin out of scrap pieces of boarding boards from the house construction, and that’s the same wheelbarrow I used this afternoon, albeit a brighter blue back then. Those are our neighbor’s geese running into the woods that we took down in 2010.

I took this photo earlier today trying to find a like vantage point but not quite getting there because now there’s a cherry tree in the way. I’ve accumulated some plant life over the years but the path is almost in the same place it was twenty years ago. It won’t be there in 2013 – I plan to do that part of the garden over into keyhole beds using Hugelkultur.

 

Spicy greens for dinner

Saturday, June 4th, 2011

This is a year for leafy greens. I planted Maruba Santoh, tatsoi, bok choi, Savoy cabbage, and assorted mustards and they’re all happy and huge in the cool rainy weather. This year I mulched the greens with seaweed to see if it had any impact on flea beetles, and I think it worked. Hard to tell whether the rain or the salty, sandy mulch had more of an effect, but flea beetle damage is minimal this year so far. So, what to do with all those greens?

Spicy Greens with Chicken or Tofu

Serves 4, or two with leftovers. This dish is very good left over.

1/4 C soy sauce, 1/4 C dry Sherry, 1 Tbs brown sugar, 2 Tbs chili sauce or Surachi (or to taste)

1 1/4 pounds skinless boneless chicken breast halves, cut crosswise into 1/3-inch-wide strips, or 1 package tofu
3 tablespoons peanut oil
4 green onions, white parts and green parts chopped separately, 1 Tbs garlic and 1 Tbs ginger
2 teaspoons hot pepper relish or chopped seeded serrano chiles (or more to taste)
a lot of greens:  spinach, mustard greens, kale, maruba santoh or broccoli rabe; about 1 pound, thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)

Whisk the soy sauce,  Sherry,  and sugar in medium bowl, divide in half. Use half of the mixture to marinate chicken or tofu; marinate 20 to 30 minutes and reserve the rest.

Heat 2 tablespoons peanut oil in large nonstick skillet over high heat. Add white parts of onions, garlic, ginger and relish or chiles; stir 30 seconds. Add chicken; stir-fry just until cooked through, about 3 minutes. Transfer chicken mixture to bowl. If you’re using tofu you can skip this step. Just quickly stirfry the first four ingredients, go right to adding the greens, and drop in the marinated tofu at the end just long enough to heat through.

Add 1 tablespoon peanut oil to same skillet; heat over high heat. Add greens by large handfuls; stir just until beginning to wilt before adding more. You can put a large pot lid over the heap of greens to steam them briefly if you like. Sauté just until tender, 1 to 6 minutes, depending on type of greens. Return chicken to skillet. Add reserved soy sauce mixture; stir until heated through, about 1 minute. Season with salt and pepper. Transfer to serving bowl; sprinkle with green parts of onions. Serve with rice or soba.

 

The Night Garden

Thursday, June 2nd, 2011

I worked outside until 8:45 tonight – it was plenty light to plant the State Fair zinnias that outgrew their 4″ pots a week ago. The temps dipped to 60 tonight so the mosquitoes are on hiatus, the goshawk flew a patter 15′ over my head hunting the red squirrels, and the bees flew into the hive and went to sleep. Perfect.
Red Mars onions, Thom Thumb buttercrunch and “Pablo” lettuce, all coming along nicely.

Now summer

Wednesday, June 1st, 2011

A few days of warmth and sun and the garden takes off. The bees are enjoying the 80 degree temps and bright sun, too. The two hives in their new position in the lower garden are in the center of this photo, nearly hidden in new growth.