Celeste Figs. 9.24.2020

 This is the first crop ever for my Celeste fig tree.  This was grown from a cutting.  Celeste is a historic Southern variety.  Some of the references say it won't bear in the Maritime Pacific Northwest, but they were written before climate change started accelerating.  With a warmer season, maybe it will.

This tree is about 5 years from rooting the cutting.  The breba crop fell off, but these main crop figs, while small, are so sweet and rich!  And there are a few bowls full.  

Celeste is also called "The Sugar Fig".  Good name, these are very sweet.  The darker figs usually have the richest flavor, and these are no exception.

Nerine. 9.24.2020

 I had these in a container that I overwintered in the garage, for about 10 years.  Last winter I planted them in my garden.  They survived last winter, which was mild, and the summer, which was dry.  Now it's blooming.  Very nice.  My great aunt Emma had "Surprise Lilies", which are quite similar but I can never get them to grow here.

We'll see if these Nerine survive this winter.  They are nice, but I'm not up to digging them up and storing them.

New Raised Bed Is Completed. 9.24.2020

 This is the first of a planned three new raised beds.  The old ones, made from fir 2 x 6's, are starting to deteriorate.  They have also tended to sink with time, so the lowest 2 x 6's no longer show above ground / mulch level.  I've been building up the soil in them for 8 years, and that is nice.  Everything grows very well in them.  The old beds are also not where I want them now.

I felt a sense of urgency about the first one.  I want it for garlic, which grows very nicely for me in raised beds, better than in the ground.   Also, it needs to be fenced.  Herbivores eat most of my garlic if I leave it unprotected.

This new method makes a bit larger bed from the same size planks, compared to my old method.  My older bed has also sunk quite a bit.  So,  I bought 1/2 yard of topsoil to mix with the original raised bed soil.   At first I was adding the new topsoil to the bottom level, but then I decided it would be better to mix it all together.  Some is uneven but I think it's mostly mixed.  The new topsoil mix is gummy when wet, whereas my mix crumbles somewhat.  Not knowing where that topsoil came from, or what might be in it, I supplemented it.  After mixing together the old and new soil, I added about an inch of aged compost from my yard - a year or two old - and spread a cup of dolomite lime over the entire bed, then turned it a few times with a shovel, and tilled a couple of times with a hand held "claw" tiller tool that I liked.  Then I raked it fairly smooth.

It's been raining, so the soil management was not perfect, but I wanted to get it done.  Maybe I should let the amended soil cure and age and settle a little before planting the garlic, but I might get started soon anyway.  I usually plant it about now.

First Crop from Garden Gold Miniature Peach Tree.

 I planted this peach tree last winter.  I also planted an El Dorado peach tree, which was smaller and did not have any fruits.  The word "tree" is used advisedly - it's only about 3 feet tall, if that.  There was prolific bloom, typical for genetic dwarf peaches.  I allowed about one dozen to stay on the tree.  I want it to stay small.  Growth was really quite good, and the peaches just ripened.  

Garden Gold Peaches.

These are free stone peaches.  The flavor was excellent.  A tree ripened peach is so much better than anything you can buy.

Next comes the challenge.  I'll need to come up with a good cover for the winter.  Genetic Dwarf peaches are highly susceptible to peach leaf curl disease in the Pacific Northwest.  That disease is carried into the buds by rain, starting about November.  So, the tree will need spraying or covering, or both, come November.  I think this year a clear plastic cover will suffice, because the trees are so small.

I will keep the trees at a miniature size.  My goal is something like a tomato plant in size and garden footprint, but a tree instead of an annual vine.   I'll be happy if there are 2 dozen peaches a year.

I had a Garden Gold peach tree in my old Vancouver yard for quite a few years.  I let the size become too big to readily cover, didn't get around to covering it, and it had severe Peach Leaf Curl, killing a lot of the branches.  That cover is very important.  Keeping it small is also important, if you want to be able to cover it.

I also had an El Dorado ganetic dwarf peach tree too.  I kept it in a container.  I moved the container out of the rain for the winter.  That worked very well, but it needed watering two or three times a day on hot summer days.  I think this method that I am trying now will be more workable.

Baked Pasta Sauce. 9.23.2020

 My friend Rich gave me this recipe.  It turned out to be really, really good.  The recipe made use of sauce tomatoes, onion, garlic, and Jalapeños from my garden, which is something I liked about it.

Cut about 10 sauce tomatoes and layer on bottom of oiled casserole dish.

Add one big minced garlic clove.

Add 1/2 chopped medium onion.

Add 3 sliced Jalapeños.

Dust with salt and pepper and some pepper flakes.

Drizzle with 1/4 cup olive oil.

Repeat with another layer of sliced tomatoes, minced garlic, chopped onion, sliced Jalapeños, and the salt, pepper, pepper flakes and olive oil.

Bake at 350 without covering, 50 min.

Here's how it looked before baking.

Here's how it looked after baking.

Here's how it looked on some spaghetti.

There was about 1/2 remaining as a bonus amount (say bonus amount, not left over.  It really is a bonus).  I kept that in the fridge overnight.  Then I air-fried a summer squash, sliced into French fry size slices and some disks, dusted with season salt, garlic powder, pepper, drizzled with olive oil.  Air fried 9 minutes at 400, mix, air fry another 9 minutes at 400.  Then cover with the pasta sauce, which is heated in microwave for a couple minutes.

Here's how that looked.

 Both meals were delicious.  This is one of the best recipes I've made, ever.

Edit:  24 Sept 2020.  This sauce is also delicious on rice. 

 

 

New Raised Bed. 9.23.2020

 This is the first of three new raised beds that I have planned.  The old ones are in a location where I want to plant miniature fruit trees.  They are eight years old, and the untreated fir wood is rotting, especially the lower planks.  

This is part of my effort to build some gardening infrastructure for the future.  These beds are three planks tall - about 18 inches.  This height will be easier to garden as I age.  I will have the beds far enough apart, that I can have a walking assist device or bench between the beds.  Around the beds, I will have tree chip mulch.  The construction is surprisingly easy.  The corners are pre-cast concrete blocks with slots in the sides and a hole through the top.  The hole accommodates a rebar, which is pounded into the ground to hold them in place a little better.  The slots are made to fit a 2 x 8 plank.  I bought 8 foot long planks, the length of the bed.  For the width, I cut them in half, for 4 feet.  I bought treated lumber, and will line with plastic.

After leveling the ground, I lined three sides with plastic, and removed one end to roll the wheel barrow into the bed to dump garden soil.  When I get near completion, I will replace those planks and line the end with plastic before filling the end.

 The bottom is lined with a re-used layer of hardware cloth.  That wasn't big enough, so I added re-used chicken wire to make up the difference.  I folded the chicken wire to double it.  The purpose is to prevent tunneling animals from working their way up into the bed.

 

End removed to allow me to fill using a wheel barrow.  When I'm ready, I can just slide the boards back into the slots.

I wanted to re-use soil from previous raised bed.  That soil has received a lot of compost and some minerals over the years.  The dimension is also nominally 4 feet by 8 feet.  However, the concrete corner blocks actually increase the dimension.  Instead of losing 2 inches each war from butting the corners together, there is about a 2 inch gap in the block, so 4 inches are gained at each corner.  In addition, those old beds  had sunk into the soil over time, so the height isn't as much.  I bought a truckload of top soil. Combining the 1/2 yard of purchased topsoil with the existing soil from one bed, might fill that bed. 

When this is done, I'll plant garlic in this raised bed.  It's the only one that I am really motivated to complete before winter starts.  The others can be done during the winter.  My plan is, one for garlic, one for cucumbers, one for peppers.  There will be room for some other plants.  These are the main ones that benefit from raised beds in my garden.

Redlove Era Apple. 9.19.2020

Today I harvested the first Redlove Era apple, and also a Redlove Calypso and a bunch of others.  This was the first apple from Era, which is in it's second summer now.  The Redlove Calypso has been in the ground less than a year.  It had three apples, and I ate one a month ago.

I forgot to upload a photo of the uncut apples.  I will do so if I can locate it.

For comparison, here are Airlie Red Flesh, Redlove Calypso, Liberty, and Redlove Era.  Liberty is a medium size apple, Airlie Red Flesh is small-ish.  The Calypso and Era apples were small, silver dollar size apples.

Era is much deeper red.  The skin is also more red, compared to Calypso.  Airlie usually has more red or pink compared to this apple.

The Airlie and Liberty were both sweet, apple-flavored apples with almost no sourness.  Calypso was very tart, and not much else.  Redlove Era was really delightful , a fruit or berry flavored apple, tart and sweet, sort of like cranapple.  

Fruit trees usually need a few years for their fruits to reach full size and flavor.  

it's nice to get this taste.  So far, my favorite is Redlove Era.

Slices from Redlove Era apple.  Very tasty.  The photo doesn't quite catch the true red color - a dark scarlet.

Corn (Maize). From Seikei Zusetsu, Japan, 1804

 Seikei Zusetsu is a book containing agricultural woodcuts from early 1804 and created in Japan in 1793 by unknown artists in Japan.  This image is from wikimedia commons.  I edited this image slightly, cropping for a narrower page border to emphasize the image better.  I find these images very compelling, combining some things I love to look at - Japanese art, 19th century book engravings (technically these were end of 18th century), botanical art, and history of agriculture and horticulture.  This is an image of corn, a crop originally developed in Mesoamerica (I guess millennia before Maya, let alone Aztec empires),  and spread around the rest of the world as part of the post-Columbian exchange.   I chose this image because now is corn harvesting time.

Bee forage, or not. 9.18.2020

 The wildfire smoke level is down to about 100, from well above 500 two days ago.  That's still not "clean" but not "hazardous to life" that it was.

I checked on the bees, through the window in their beehive.  I THINK they are OK.  Not much activity, today was cook and rainy so I think they wouldn't be going out anyway.  The yellow jacket traps have a few dozen yellow jackets - bad news, really. That means there are still lots of them out there.

Since it's cool and there are no bees out there, it may not matter now to have nectar and pollen plants.  But there might be sunny days now and then.

This is the patch of wildflowers that I planted in July, I think.  It was after the irises that were in this spot finished blooming, and I moved them elsewhere.  They are blooming nicely now.  I was surprised that they did this well, planting the seeds so late and watering only a few times when first planted, and a few times this month.  I don't know the source of the wildflower mix.  There are lots of bachelor's buttons, some coreopsis, cosmos, and a few zinnias.  That is most of it.  Deer have not eaten any of it.

These are the buckwheat that I planted in the former potato patch, roughly two weeks ago.  I think they benefited from the smoke emergency, because the soil did not dry out so fast.  I don't know if these will just be a ground cover / "green manure" cover crop, or if they will bloom before the first frost.

These are the other buckwheat, planted in mid summer.  They are blooming very well.  It's not a big enough patch to sustain a hive, but it's not nothing.  This is a learning process for me.

Phacelia is not blooming yet.  I think it might be close.

Squash Harvest. 9.18.2020

 I decided to harvest all of the squashes today.  The stems were dry and woody, so that tells me it's time.   This was a nice harvest, and some are new types that I never grew before. I regret a little bit not isolating the blossoms and hand pollinating each with its own variety, but at the time that wasn't an option.  I also did not realize how much I wanted to save seeds this year.

There are some new types - the Red Kuri Japanese squash produced quite a number of small, acorn-squash or larger size squashes.  The Japanese Kobucha squash, on the other hand, made only one.   The Pink Banana Squash made two very large and several small to large squashes, but one large one was vole-chewed and developed rot as a result.  No waste - that went to chickens who will eat the squash and its seeds.  That's OK, I got mine too.  Then my other favorite is the Galeux d'Eysines pumpkin (Apparently "Galeux" means scruffy or scabious) - beautiful pumpkin and makes really good pies.  So does Pink Banana Squash, which is special because my great aunt Emma gave me seeds to this one 55 years ago, I grew them and my mom used them to make pies.  These seeds were from Baker Creek heirloom seeds.  

 There are also some summer squashes, which will be used in a couple of weeks, and the two big stripy  / green  ones are heirloom Italian Zucchinis that I am saving for seeds.  I hope the progeny are not a tasteless mix, so next Spring I'll grow one from the old packet as well.  The big white one is "Illinois Squash" which I've never eaten and which I don't know what it will be like.

Those yellow summer squash are incredible good prepared as follows.  Slice into French Fry shape slices.  Don't try to skin them first, the skin is tender and cooks even more tender.  Dust the slices with season salt, pepper, garlic powder, maybe some pepper flakes.  Drizzle with vegetable or olive oil, stir, then air fry 400 F, 8 minutes, toss, air fry for another 8 minutes.  The best breakfast or snack you can have. 

 You can also do that with Zucchinis.