Tuesday, June 28, 2016

Methley Plums. 6.28.16

Methley Plum.  6.28.16
I thought this year there would be no plums.  There are not massive numbers, but there are enough for some bursts of orchard flavor.  This is Methley.  I think it's 1/2 Prunus cerasifera, so similar to Hollywood.  The same tree has a graft of Shiro, starting to color up, and a graft of Hollywood, no plums on that this year.

What's Blooming. 6.28.16

Marigods

Crocosmia

Milkweed

Potato Onion

Roses

Classic Red Rose

Potato Onion

Chinese Chives

Overwintered Pelargoniums from Cuttings

Sunday, June 26, 2016

Walking around. Kitchen Garden, Progress Report.. 6.26.16

Jerusalem Artichoke.  6.26.16

Bulb Onions.  6.26.16
 Jerusalem artichokes are growing the best in 3 years.  I have no idea why.  The first year, they barely grew, then were eaten by deer.  The second year, I did not see any growth.  This year there are 2 gigantic plants.  I did not plant them, so they were either dormant for a year, or I missed them last year.


2nd Scion Take, Chocolate Persimmon.  6.26.16
 The bulb onions are bulbing up nicely.  I have never grown them before.  These are a yellow variety, bought and planted the sets late winter.

The second graft of the Chocolate Persimmon looks like it took.  I don't expect much growth this year.   Maybe next year both grafts will take off and grow.
Collard Greens.  6.26.16

Deer Fencing.  6.26.16
 I think the limiting factor on Collard Greens, is slugs.  Since I put down slug bait, some are growing like crazy, others more slowly.  This is my first try for Collard Greens.

I've been worried that deer will take after the Carini fig and others in the row, that are looking so good.  They ate leaves of a fig tree about 6 feet away.  I finally added a strip of fencing.  This is a fairly protected spot.  The cost of deer fencing can be exhorbitant.  One of the most expensive parts of gardening.  This time, I bought plastic fencing.  Price is about 1/2 the metal fencing, it won't scratch me like 1,000 thorns, like chicken wire, and I think it should deter the deer.  They are not aggressive, just persistant to consume anything they can easily reach.

Methley plums are almost ripe.  We ate a few today.
Methley Plums.  6.26.16

Chinese Beans.  6.26.16
 The resurrected Chinese Beans look pretty good in general.  I hope they continue to grow.

The White Potato Onions, that I started last fall from sets from Territorial Seeds, are blooming.  Apparently, that is a rare event and should be treasured.  In Utah, Kelly Winterton has been trying to resurrect (another ressurection) the variety by taking opportunity of potato onion rare bloom events to collect true seeds.  There are several reasons-
Vegetative propagation of a variety over the decades - possily centuries - may weaken the strain due to somatic mutations ande viruses.  Apparently, growing from seeds can restore the genetic potential and eliminate some, if not all, viruses that do not cross the seed barrier.   The seed-grown onions may be much larger and more vigorous, than the division-grown onions.  Seed grown potato onions have potential to develop new varieties.    Since mine are blooming, I will see if they set seeds and if so, that will be a fun project.  At the very least, I hope I get nice big potato onions from the seedlings. 

Winterton speculates that potato onions are a natural hybrid from centuries ago, which have been maintaned ever since, by vegetatice propagation.  If so, he considers seedlings from this variety to be F2 generation, with a lot of diversity and unpredictablity.  It is also possible, they could be pollinated by other onions around the yard.  I have garlic chives in bloom - don't know of those can cross with potato onions.  I removed all flowers from other onions.

Nikita's Gift Persimmon is looking great!  Fruit are swelling nicely.  I did some thinning but not too aggressive, because there are so many leaves and so few fruits.  Still, it's possible there will be a dozen, maybe more, persimmons this year.  If the persimmon gods smile upon us.  This variety is vigorous, stout growth, very healthy appearing.  Saijo has a few potential fruits as well. 

The first wave of Sweet Corn, Trinity, is as high as my eyeballs.  The secone wave, Bilicious, is waist high.  The 3rd wave, also Trinity, is almost knee high.  Subsequent waves are smaller but growing.  The last ones, seeds planted last week, Bodaceous, have not emerged from the soil yet.

I tried to be creative with a tomato cage, made from bamboo and jute string.  I don't know if that will deter the damn deer.  The pictured tomato plant is a grafted Supersweet 1000.
Flowers on White Potato Onions.  6.26.16
Swelling fuit on Nikita's Gift Persimmons.  6.26.16
First Three Waves of Sweet Corn.  #1 = Trinity, #2=Bilicious, #3=Trinity.

Tomato Cage, maded from bamboo and jute string.  6.26.16

New Potatoes. 6.26.16

These are the first potatoes.  The red ones are a pink flesh potato.  I think - forgot to take notes - this is Red Thumb Fingerling.  The brown ones are Burbank Russets.  I harvested about 2 plants of each.  Estimating the yeild here as 5 pounds.  We should be past the rainy season now, so I think I can dig them as I need them.  Tomorrow:  pink flesh potato salad.

Pie Cherries / Cherry Pie. 6.23.16

Montmorency Cherries.  6.26.16

Wild Bird-Planted Cherries.  6.26.16

Cherry Pie Filling Ingredients.  6.26.16
This is my first crop of Montmorency pie cherries.  We also have a massive, bird-planted cherry tree that bears small red/yellow cherries.  All went into two pies.  The first pie was last week, and was all from the wild bird-planted cherry tree.  The montmorency cherries were too small for cherry pitter, so I pitted them by hand.  There were enough for 1/2 of the pie filling, so the 2nd pie also got wild cherries.  These pies were the most cherry-tasting pies I've had in many, many years.  These cherries have clear juice - the filling will not be red without coloring, and I don't need chemical-red to taste cherry.  It was so good.

Cherry Pie.  6.26.16

The pie filling is 4 cups of pitted cherries, 3/4 cup sugar, 1/2 cup flour, pinch of salt, mix together and let it extract the cherry juice while making the pie crusts.  After filling with the cherry filling, I add dabs of butter before covering with the top crust.  This pie is baked at 375 F for 50 minutes.