Posts Tagged ‘orchard fruit’

After Apple Picking

Monday, September 20th, 2010

My long two-pointed ladder’s sticking through a tree
Toward heaven still,
And there’s a barrel that I didn’t fill
Beside it, and there may be two or three
Apples I didn’t pick upon some bough.
But I am done with apple-picking now.
Essence of winter sleep is on the night,
The scent of apples: I am drowsing off.
I cannot rub the strangeness from my sight
I got from looking through a pane of glass
I skimmed this morning from the drinking trough
And held against the world of hoary grass.
It melted, and I let it fall and break.
But I was well
Upon my way to sleep before it fell,
And I could tell
What form my dreaming was about to take.
Magnified apples appear and disappear,
Stem end and blossom end,
And every fleck of russet showing clear.
My instep arch not only keeps the ache,
It keeps the pressure of a ladder-round.
I feel the ladder sway as the boughs bend.
And I keep hearing from the cellar bin
The rumbling sound
Of load on load of apples coming in.
For I have had too much
Of apple-picking: I am overtired
Of the great harvest I myself desired.
There were ten thousand thousand fruit to touch,
Cherish in hand, lift down, and not let fall.
For all
That struck the earth,
No matter if not bruised or spiked with stubble,
Went surely to the cider-apple heap
As of no worth.
One can see what will trouble
This sleep of mine, whatever sleep it is.
Were he not gone,
The woodchuck could say whether it’s like his
Long sleep, as I describe its coming on,
Or just some human dream.

Robert Frost

Great idea? Or greatest idea ever? Grape Popsicles.

Thursday, September 2nd, 2010

We have a lot of grapes this year. We had a lot of peaches, and the tomatoes are still flowing in, the elderberries, raspberries, blueberries, well, 2010 has been a good year for fruit. I’ve started making grape juice in self defense (we can only eat so much jam before the next grape harvest comes along). Then R. suggested making popsicles, so I ran right out and picked some molds up at the dollar store. They proved very unsatisfactory (there’s sticky grape juice all over the freezer now) so I turned to Amazon. The new mold was delivered this afternoon and I’ve already made and sampled a batch and, yowsa – greatest idea ever.

The new mold has a metal cover with slots for those ubiquitous wooden popsicle sticks. The receptacles are sturdy and the frozen mix slides out easily. It also came with a recipe using orange juice that I adapted for grape.

Popsicles

3 C juice, 2 Tbs fresh lemon juice, 1/4 C sugar. Pour in molds and freeze for about 4 hours. The directions suggest soaking the sticks in water for an hour first so they don’t float up in the cells, but I was impatient and skipped that step to no ill effect.

Delicious. I think I want these instead of cake for my birthday next year.

The stove is a mess,

Saturday, August 28th, 2010

but the steam canner is full of brandied peaches. Guess that’s a win.

Peaches, peaches, peaches, PEACHES

Monday, August 23rd, 2010

While we were away for a week in Canada, our peach trees were busy ripening their fruit. The weather has been hot and dry, so I lost about 1/2 a bushel to the ground and the red squirrels. That leaves about 2 bushels for canned pie filling, Peach Brown Veronica, peach puree (canned for Daiquiris and ice cream this winter), frozen peach slices and mmmmmmmm, oven jam.

Peach Oven Jam

Wash and then dunk the peaches, 5 or 6 at a time,  in a large pot of boiling water for about 45 seconds. Scoop them out with a slotted spoon and let them sit in a bowl of cold water until cool enough to handle. The skins should slip off easily. Slice the peeled peaches into a bowl and add 1 tsp of lemon juice and 1 Tbsp of sugar for each batch of 5, and stir.I sliced up almost a bushel of peaches for this batch, but any amount is fine.

If you like, save the pits. They haven’t been processed and should sprout. I’m planning to plant a row in a distant part of the garden to see what comes up.

Next break the fruit into a uniform consistency in the wide setting of a food mill or a food processor. It shouldn’t be mushy. Add one C white sugar and 1 Tbs of lemon juice for every four cups of peaches (this is easy to do in the bowl of a food processor). Pour the mixture into a buttered large, heavy oven proof pan or several (I use two Crueset casseroles) and bake in a 300 degree oven for 1 1/2 – 3 hours, depending on the depth of the pan and water content of the peaches. Stir every half hour or so, more toward the end of the cooking time. The jam should darken in color and become almost translucent at the edges – like pie filling. My Blue Book says the mixture should “round on a spoon”.

Fill sterilized jars with the hot mixture and process 10 minutes in a steam canner. You could reference the Blue Book for regular kettle processing time. This recipe makes a wonderful, full bodied jam for toast or biscuits, but it’s also great on ice cream, as a cake or pie filling or drink mix. And a full stock kettle of peach pieces will net about 5 pints of jam – a fairly efficient way to store a lot of peaches.

Next, we’ll have to do something about the tomato situation.

Intervals

Saturday, August 14th, 2010

Tomorrow morning we head to Grand Manan for a busman’s holiday – time off for painters to paint! The rental has a terrific view but no wireless, so posts will be few and far between over the next few days.  I’ve been working in the garden as much as possible these last few days before we leave, trying to put everything in stasis for 7 days. If the weather trends a little more cool and cloudy I may still have peaches and tomatoes to harvest when we return.

The garden in April of this year. . .

and now it is August.

Ghost apples

Saturday, July 31st, 2010

Today I finished spraying the fruit trees (and roses, grape vines and brussels sprouts) with Surround CP. Surround is made from white kaolin clay and food-grade wax – a wonderfully effective pesticide that coats leaves and fruit with a thin layer of what is  essentially, porcelain. Insects are put off by the material, and those that ingest it, die.  I’ve found it works well as a fungicide as well, protecting my hybrid fruit crops from the rusts and fungi carried by their wild cousins that grow rampant around my garden. The beauty of Surround is that it is completely passive, aside from the rather startling sight of ghostly grey foliage. I grow everything in close quarters and can’t afford to spray a poison on a tree that will kill the strawberries growing under the branches – and that’s aside from the considerations about my well, that is under the entire garden.

I chose a calm, sunny day – fortunately a day I had off from work, and my backpack sprayer and I made the rounds.

Pictured is a little Liberty apple tree with a sad backstory.  This was one of my first fruit trees, purchased in 2004 when we were building the house. I planted it a safe distance from the construction and our septic field and planned to move it to a more advantageous position later on. Years went by and the spruce and pines grew up around the little tree that didn’t die, but did not get appreciably bigger either. I moved it in 2009 and you can tell from the photo below that it is still small. It bore for the first time this year and reminds me of a quince bonsai I saw at Longwood Gardens – a delicate structure with outlandishly disproportionate fruit.

Buoys, or not.

Saturday, July 10th, 2010

Today I went down to Southwest Harbor for a concert. The Southwest Harborites were also celebrating the annual Pink Flamingo festival (the lawn ornaments are considered native fauna) and the Coast Guard base was having an open house so it was a high time on the village main street. I took the back road down to Clark Point and stopped at this stand to buy a jar of pear jam.

The sign is quite well designed, with the whole positive/negative space thing going on, and “Antiques” is spelled correctly. What happened to “bouys”? Curse those pesky diphthongs!

I bought a jar of pear jam. I’ve tried to make it myself, and could possibly make gallons of the stuff from the Seckel pear tree’s bounty, but my trial batches were gritty and insipid. This jar from Maine’s Own Treats has a nice clear color. The contents list includes: Pears, Sugar, Applesauce, Apple Juice and Pectin. Applesauce sounds like it might be the secret ingredient. We’re going to try the jam out tomorrow on Sunday waffles and then I’ll decide if this combination is worth another experiment.

I like the “We’re Open” sign, too. There wasn’t a soul around – what changes when they’re closed?

Sambucus

Wednesday, July 7th, 2010

2010 is shaping up to be a legendary garden year. Two years ago I dug a large Sambucus canadensis out of the dooryard and transplanted it to the lower garden.  I laid plastic sheeting down over the bottom of the hole to keep it from re-generating, and here it is today. Perhaps I should have used steel plate. The Wikiepedia article lists the height as 3 meters or more, and that’s a 6′ step ladder at the right. This is going to be a great year for the elderberry harvest.

Sambucus (elder or elderberry) is a genus of between 5 and 30 species of shrubs or small trees in the moschatel family, Adoxaceae. It was formerly placed in the honeysuckle family, Caprifoliaceae, but was reclassified due to genetic evidence. Two of its species are herbaceous.

The genus is native in temperate-to-subtropical regions of both the Northern Hemisphere and the Southern Hemisphere. It is more widespread in the Northern Hemisphere; its Southern Hemisphere occurrence is restricted to parts of Australasia and South America.

The leaves are pinnate with 5–9 leaflets (rarely 3 or 11). Each leaf is 5–30 cm (2.0–12 in) long, and the leaflets have serrated margins. They bear large clusters of small white or cream-coloured flowers in late spring; these are followed by clusters of small black, blue-black, or red berries (rarely yellow or white).

Pruning, simplified

Saturday, June 26th, 2010

With apologies to Lewis Hill, and his wonderful book.

I have 21 fruit trees scattered over two acres. Young or old, no matter what the type or variety, they all need to be pruned to fully realize their potential. Abandoned apple orchards line the highways in some parts of Maine, where cider was an economic force till the great Baldwin freeze of 1890. These trees have grown into gnarled and lichen covered thickets that bear no fruit and die from the inside out – so congested with their own growth that light never reaches the inner branches. Proper pruning allows light to reach every leaf, conserves the energy and flow of sap to productive branches, increases air circulation to discourage mildew and fungus development and keeps the fruit within reach of the gardener.

This weekend I took on the Seckel pear tree in the dooryard. Mature specimens of this variety can reach 50′ – although probably not in Maine. The tree is growing under my power lines so I am very conscientious about pruning this particular specimen.

You’ll need a good pair of pruning shears and a whet stone, a fine toothed tree saw, a pair of loppers and a “reach pruner”. I really, truly try to avoid getting on a ladder, but I do own an aluminum 8′ step ladder for trees that have lost control. Remember not to cut the branch down to the very end – leave the “collar” behind.

Here are the rules:

1. Remove dead or damaged branches

2. Remove branches that cross another branch or the trunk

3. Remove branches that grow straight up. You want a level or even downward slope

4. Shorten the remaining branches to the length required, but cut just above a leaf that is facing the way you want the branch to grow.

5. Stand back and look at the tree. Does it need to be shaped in any particular way? Cutting back hard encourages growth (although that doesn’t seem intuitive). Prune harder in the direction you want the tree to grow.

6. Pick up all the prunings. Dispose of them far from your trees, or bag or burn them. Leaving dead bits lying around encourages pests and fungus.

7. One additional rule that is all mine: if a part of the tree is too complicated to figure out this year, it will only be more complicated a year from now. See if you can cut that part out.

Get a good book on pruning fruit trees for your area. This is a field that folks before us have put in a great deal of time and effort to figure out – take advantage! And remember to sharpen your tools.

These photos are not very clear in a “branch by branch” fashion, but they do show the difference in size – before and after.

Screen door season

Monday, May 3rd, 2010

Today we put up the screen door. (That’s the royal we.) The screen door goes on at exactly the cusp between “too cold to leave the door open” and “full on bug assault”. Living at the edge of a swamp in coastal Maine, that change can happen over the course of a single day. Now the house is open to the breeze (and closed to the mosquitoes) until that afternoon in November comes around that looks like snow.

And with the screen door comes the odd, alien bloom of the Gunnera, at least a week before the huge leaves poke through.

While the south slope of the garden is covered in bee fodder: dandelion, forget-me-not, plum and peach blossoms.