GARDEN WORKS

by Emily Cates

My eyes dart back and forth between another tub of apples waiting to be made into sauce and a shimmering colander of freshly-picked grapes. “What shall I do?” I wonder as I try hard to figure out what to do with my precious few moments of spare time. As I picture in my mind the other day when my neighbors and I got together for a grape-stomping party and how much fun it was for the kids to stomp around on the grapes to make juice, the grapes won out and the rest of my day’s activities were set.

Making grape juice is refreshingly simple and an exciting departure from the occasional drudgery that can accompany preserving jar after jar of produce in the autumn-time kitchen. From there, the juice can be enjoyed right away, left a couple days to develop effervescence, or aged further into wine or vinegar. (I’ll leave it to you to determine how you wish to proceed.) For now, though, let’s look at the joyous occasion of extracting the juice the way it has been done for ages. From the vine to the press, we’ll see how to handle grapes in a way that will produce some of the yummiest juice in all the land.

The first thing we could do, if we’re up for it, is to invite friends for a stomping party. If pressed for time, we could have the grapes already harvested; if there is time, let’s invite friends to help us harvest and hand them an extra pair of pruners. It can be a lot of fun that way, especially for kids who can see where the scrumptious juice comes from and who have a part in its production. (Of course, juice-making can be a relaxing solo endeavor as well, though I really enjoy watching the expressions people make when they smoosh grapes between their toes!)

How the fruits are harvested makes a huge contribution to the quality of the juice. I personally use whatever variety is ripe, sometimes blending different varieties to taste. Since I never bother to spray my grapes with pesticides or anything, I occasionally do find “organic” things on them we would not want to eat.

Spiders, especially, seem to enjoy spinning webs on or near grapes. Yellow jackets and ants will clue me in on to deliciously ripe fruits by their presence. And where individual grapes grow touching each other, there is a greater chance of something taking up residence in this area. With all this in mind, while harvesting, before the clusters are placed into the basket, make sure to carefully inspect each individual grape and toss any that are substandard.

Unripe, overripe, diseased and insect-ridden fruits should be discarded – preferably into a container, and tossed away from the vines for the chickens or compost pile. If the grapes are thoroughly picked over and rinsed clean, they should be in beautiful shape when ready to press.

At pressing time, place cleaned grapes into a sturdy colander set into a stock pot or something similar that is not iron, aluminum, or Teflon-coated cookware – always keeping in mind this could make a mess! Whoever stomps on the grapes must have impeccably clean feet. (While we’re at it, let’s sing/dance/ make up songs about juice-pressing!) The juice is then strained through a sieve and poured into clean glass containers of choice. Make sure everyone has a taste! Ahhh….delectable! Now you have participated in an activity that has delighted mankind from the ages of long ago.

GARDEN WORKS

by Emily Cates

What a busy time of year, plum full of chores to finish and fruits to process! Whilst hauling a cartload of garlic plants from one corner of the yard to the place where I clean and prepare them for curing, I happened to walk by the plum patch. Then and there my nose was greeted with the delightful aroma of ripening plums. Visions of plum cobblers danced in my head! Yes, I thought, I will pick these as soon as I bunch the garlic….. (which, by the way, I didn’t finish until 2 a.m.). Thankfully, when I was finally able to get out there and pick the plums, many were just right for harvesting. I was able to pick enough Purple Hearts and Cochecos to share at a family reunion and make a cobbler or two.

In fact, as I type, I am finishing a snack of plum cobbler with banana custard, trying with all my might not to besmirch the keyboard with a sticky, gooey, yummy mess. So with the lingering perfume in my yard and the delightful flavor on my palate, I am compelled to extol the virtues of this wonderful fruit in this article. We’ll look at what types of plums are most suitable for growing in our area, cultivation tips, and personal favorites. If you like plums, this is the article for you!

Plums, known as Prunus sp., are divided into several groups, among them are: American Plum – P. americana, P. nigra, P. besseyi, and P. maritima; Asian Plum – P. salicina; European Plum – P. domestica. Hybrids of American and Asian plums are commonly offered in the nursery trade as well. If you plan on growing plums, remember that they generally need to be pollinated by an adjacent plum tree from same compatible group with an overlapping bloom time. European plums are oftentimes self-fertile and are unable to pollinate or hybridize with American or Asian plums or their hybrids. So if you only have room for one tree, consider planting a European plum. Conversely, if space is not an issue, American, Asian, or hybrid plums are a great option. Remember, too, that more than one variety of plum of the same group can grow on a tree if it’s grafted! European plums take several years to bear and are oftentimes larger trees, while the others can bear sooner and are mostly smaller, more compact trees.

American, Asian, and Hybrid plums (Group A) appreciate full sun, well-drained soil, and a site where late-spring frosts are avoided. They generally are cold-hardier than European plums (Group B) – which are more tolerant of heavier soils. Group A plums have tendencies toward suckering like crazy and forming thickets, while Group B plums tend to grow as a single tree. Though not always the case, Group A can be susceptible to a disease called brown rot, and Group B is more likely to have problems with black knot. Make sure to prune off and burn any branches with abnormalities, especially if you spot something that looks like a dog pooped in your tree (black knot). Good airflow and sun exposure can do much to keep a plum tree healthy. Other than a yearly late-winter pruning, an application of slow-release azomite and a nice mulch, plum trees are relatively easy to care for if you keep ahead of their diseases. Resistant varieties might be a good choice for areas where plum pestilences are common.

I never spray my plums and always have enough to share. Some folks have problems with the plum curculio and apply Surround, a spray made from clay. The Fedco Trees catalog (in which you’ll find most of the trees mentioned in this article) suggests planting garlic in the plum patch. Chickens are said to be good predators for these pesky bugs, and cardboard laid on the ground under the tree smothers the curculio pupae. Japanese beetles can be a problem for time to time, though the trees will recover. If you’re worried, shake them off the tree into a bucket of soapy water. Yellow jackets will appear as the fruits ripen to perfection, and they seem busiest in the morning and on sunny days. You might beat them to the plums on a windy, rainy, cloudy day, or at sundown.

Now for my favorite part of this article! Really, the best way to find out if you like the taste of a plum is to try it. Right now the Purple Heart, Cocheco, and Black Ice plums are ripe. These are my favorites from Group A, simply because they are early and delicious. Purple Heart is hands down my favorite, is possibly the best plum in the world, and probably would be yours, too. No other plum compares with such an intense, spicy explosion of fragrance and flavor. The tree is susceptible to black knot, occasionally will get a bout of brown rot, and has an odd tendency to grow a curve in it’s trunk. I can certainly overlook these issues in favor of those fabulous purple, medium-large sized heart-shaped fruits that are delightful however you eat them- whether fresh or in desserts and sauce. Cocheco is the most beautiful plum tree I’ve seen- with red leaves, bark, and fruit. The upright-growing tree is healthy and vigorous. The soft, sweet medium-small round plums fade from red to an orangey-pink when ripe. They are delicious fresh. Black Ice is a wonderful, unique, large, round, dark purple plum with a scrumptiously sweet and mild flavor that is wonderful eaten on the spot. In fact, I don’t believe I’ve ever tried them cooked because they simply do not make it to my kitchen! Other delectable plums from Group A include LaCrescent, Pembina, Superior, Tecumseh, and Underwood.

Of the Group B plums, Stanley – a large blue European oblong sweet plum- is among the best flavored of the prune types; It’s great fresh, dried, and in desserts and sauces. The “Gage” – type plums, such as Golden Transparent and Green Gage, are small, round, candy-sweet and wonderful.

Wild and seedling plums – though usually inferior in qualities than named varieties, make delicious sauce when fully ripe. They’re great when you’re feeling a bit on the wild side. I double dare you to try them!

Well, I better get back to the garden. Until next time, enjoy the dog days of August and all the delightful fruits and veggies that are ready to be savored right now.

GARDEN WORKS

by Emily Cates

Click here to read part 1!

Part 2 of 2

Okra. Artichokes. Celery. Squash. Melons. How do these wonderful words make you feel? Do you imagine yourself with a scrumptious bowl of gumbo, a savory dip, a crunchy snack, a versatile side dish, or an ambrosial dessert? All of these mouth-watering dishes can be made from ingredients grown in your very own garden. With a little care, these veggies can bring much delight to your dinner table. In this article, we will conclude our short series on warm-weather plants that would be happy to grow in the garden now, looking at a few helpful hints and suggested varieties mentioned at the intro.

Let’s start off by taking a peek at okra. These good-looking plants with their lovely flowers are reminiscent of hollyhocks, rose-of-Sharon, mallow, and hibiscus. Some varieties are knee-high, while others reach a few feet higher toward the sky. They are cultivated for their cowhorn-shaped green seed pods which are harvested when about thumb-sized. These pods cook up slimy, but are beloved by many folks as the ingredient that makes legendary soups, and for their high nutrient content. Okra likes hot weather, moisture, plenty of room (planted 2′ or so between plants), and a loamy, weed-free soil with well-rotted manure mixed in. Named cultivars worth trying include ‘Clemson Spineless,’ ‘Star of David,’ and ‘Red Burgundy’- which sports beautiful red-hued pods. Start indoors in peat pots and set out four to five weeks later, after all danger of frost has passed – or direct seed into warm soil.

Artichokes are actually a kind of thistle whose unopened flower buds are harvested and prepared as food. Their cultivation results in a tasty treat for the veggie connoisseur. If you’re new to them and wonder how to prepare, cook, and eat them, here’s a helpful link: http://www.simplyrecipes.com/recipes/how_to_cook_and_eat_an_artichoke/.

Since they can be tricky to germinate, I would recommend finding a preferred source of transplants. Set out into IRT black plastic into good soil, feed heavily, and keep watered but not waterlogged. Provide lots of space, about 10sq. ft. per plant. Harvest before buds begin to open, and enjoy!

Celery is a plant that rewards the patient gardener with crisp, delightfully-flavored stalks. Some forms – such as celeriac, are grown for their fleshy root that is a European favorite in stews – and cutting celery for its bold-flavored leaves. Even the seeds are used to flavor savory dishes, especially in Eastern cuisines. Celery plants are slow to mature and might need a little extra care, but are worth growing. Start indoors in March and set outside when apple blossoms fall from the tree. Grow in rich soil, and be sure not to let the plants dry out at all at any time. Light autumn frosts are tolerated, but not any colder than that. Celery grown for its stalk will benefit from being blanched- that is, having something like plain cardboard wrapped and gently secured around the plant to keep it light-colored and mild-flavored. Look for the varieties ‘Brillant’ (celeriac), ‘Diamante’ (celeriac), ‘Par-Cel’ (cutting) and ‘Giant Red’ (a beautiful red-colored celery).

Squash, along with corn and beans, is an integral part of the “Three Sisters,” an essential trio of crops that sustained indigenous peoples in the Americas for centuries. They are highly variable and extend the whole rainbow of colors, shapes, sizes, and flavors. Some squash are completely boring, bland, and tasteless, while others are absolutely exciting, flavorful, and delicious. Grow the right ones in the right spot, and you will never forget their potential. Pumpkins, which are in essence the same as squash, are primarily grown as ornamentals and for livestock fodder in many places. However, a few pumpkin varieties make some of the best pies and pickles in all the land, and others are grown for their hull-less “naked” seeds that are delicious as a snack. Squash and pumpkins are heavy feeders and will grow very happily on a manure or compost pile. Bush types can be grown in relatively small spaces, while varieties with long, rambling vines will reach from one end of the yard to the other, and even climb trees!

They love warm weather and can be started a week or two early and set out before the second set of true leaves have appeared (be careful not to disturb the roots), or direct-seeded into warm soil. There are so many varieties to choose from, a delightful dilemma indeed. They range from delectably sweet hubbard, buttercup, and butternut varieties to more mildly-flavored summer squash and zucchini. Cultivars of note are: ‘Gele Reuzen'(pickling, possibly the same as ‘Jaune Gros de Paris’), ‘Burpee’s Butterbush’ (butternut for small spaces), Sweet Mama’ (buttercup), ‘Sweet Dumpling’ (my favorite!), ‘Zeppelin Delicata’ (another favorite!), ‘Carnival’ (beautiful, delicious acorn type), ‘Blue Hubbard’ (sweet and large), ‘Styrian'(naked seeds), ‘Long Pie Pumpkin’ (the best pies), ‘Dill’s Atlantic Giant'(giant pumpkin!), ‘Spaghetti'(spaghetti squash), ‘Benning’s Green Tint Patty Pan’ (unique scalloped good-tasting summer squash), and ‘Costata Romanesca’ (heirloom delectable large zucchini).

We’ll conclude this article by focusing on melons, ambrosia on a vine. Whether we’re growing the honeydew, cantaloupe, or other types like these, or the familiar watermelon or unfamiliar citron melon, they will all cause applause if they are a success. What else can we grow that makes us sit starry-eyed in the garden in the hot part of the day, stuffing our faces with sweet, juicy, refreshing fruits, with no regard for the juice running down our chins and onto our shirts?

Personally, I believe melons are one of the yummiest fruits you can grow. Give them full sun and similar soil as you would squash, but grow them in black plastic IRT mulch under agricultural fabric row covers to enhance success. The IRT mulch will provide additional heat units, and the row cover will protect against cucumber beetles and other pests – just be sure to uncover the plants during pollination. Like squash, they can be started early in peat pots to get a jump on the season, though direct-seeding is fine if the soil is warm. Here’s a few cultivars to look for: ‘Hannah’s Choice’ (muskmelon), ‘Golden Gopher’ (open-pollinated muskmelon), ‘Blacktail Mountain’ (watermelon for short seasons), ‘Cream of Saskatchewan’ (small fruits, cream-colored incredibly delicious flesh, thin rind, my favorite watermelon!), ‘Moon and Stars’ (unique spotted watermelon), ‘Orangeglo’ (orange-fleshed watermelon), ‘Peace’ (yellow-fleshed watermelon), ‘Sorbet Swirl’ (multicolor-fleshed watermelon), ‘Sugar Baby’ (old reliable standby, icebox-type watermelon). Citron melon is a kind of watermelon that is not sweet and is used to make candied citron. It is fairly uncommon, but you can find seeds and a recipe in the Sand Hill Preservation catalog.

Actually, most of the seeds mentioned in this article can be found there, or check out FEDCO, Johnny’s, Pinetree, Baker Creek, Territorial, or other seed companies that offer seeds for our climate. Happy planting, enjoy your garden!

GARDEN WORKS

by  Emily Cates

Conclusion (read Part 1 here)

In Part 1 of the previous article about foraging for wild foods in the springtime, we explored “The Forager’s 10 Commandments.” With that under our belts, we’re ready to hit the trail and forage. Whether it be on a garden path or in the deep woods, nature generously provides delicious, edible plants for our enjoyment and health. I’ve singled out six of them for today: dandelions, fiddleheads, groundnut, Jerusalem artichokes, nettles, and ramps. Though they are universally known to be safe and are usually easy to identify in our area, please use good sense and sensibilities when dealing with them. Consult your physician if you have health concerns and questions.

I have tried every and regularly consume most of the plants we will talk about, and I hope you enjoy them as much as many other wild-food enthusiasts and myself do.

Now we will take a minute and explore the wild foods mentioned above. Let’s start with dandelions. Taraxicum spp. are a commonly known weed with a rosette of jagged, lance-shaped leaves and a yellow flower which turns into a white globe of fluffy seeds that float around when dispersed. The entire plant is edible and most often harvested in the spring and fall when its bitterness is minimized. It is said to be good for detoxification and for building the blood. I like to steam the greens and serve with olive oil, apple cider vinegar, and a pinch of salt. Delicious! When young, the sweet flower heads are good too, raw or cooked. Some winemakers tediously pull off the flower pedals, leaving the green sepals at the base of the bloom, and make them into dandelion wine. (I haven’t tried this yet successfully, but if you have accomplishments in this area, I would like to hear from you!) Also, the root makes a lovely herbal “coffee.” I simply dig up, scrub, slice into pieces, and roast. The dried root can be stored in jars whole or ground. Maybe not exactly like conventional coffee, but wonderful in its own right in the evenings or when relaxing.

Most folks in this area are acquainted with fiddleheads, the unfurled fronds of the Ostrich Fern, Matteuccia struthiopteris. Commonly found in groups of about three to 12 along the banks of rivers, streams, and brooks, they are identified by being coiled, close to the ground, and about an inch in diameter. A brown, paper-like covering clings to the coiled part, and along the stem is indented with a U-shaped groove. Fiddleheads must be cleaned before use, a potentially time-consuming activity if large amounts are harvested. I’ve heard of someone using a pressure washer to blast off the brown papery scales, and the job was done in a jiffy. I always just clean them by hand – it’s not as bad a job as it sounds as long as you don’t have more than a few pounds to process. Be sure to cook thoroughly, they are delicious with balsamic vinegar and olive oil. For more information on fiddlehead identifying, cleaning, cooking, and recipes, check out this link from the UMaine Cooperative Extension.

Groundnut, Apios americana, has the history of being essential to the survival of many peoples, including natives of the era of pre-European contact, and also the settlers of early colonial America. This twining, climbing, leguminous vine with marble to golf-ball-sized tubers grows vigorously and is oftentimes found at areas where Native Americans once inhabited. The pink and maroon flowers are especially fragrant when they appear in August, and one can even smell them before they are seen. I recall walking by China Lake many times as a child smelling this fragrance, wondering for a good part of my life what it was. How delighted I was to finally discover what it was and that it was edible when cooked! High in protein, the tubers can be cleaned and then cooked in a variety of ways that highlight their nut-like flavor. They are said to keep indefinitely if dried.

Jerusalem Artichokes, Helianthus tuberosus, is a native, vigorous, tuber-forming species of sunflower. Another plant commonly found around abandoned Native American sites, sunchokes – as they are also known – can be dug up anytime of year and their water-chestnut like flavor and texture enjoyed raw or cooked. I have a hard time recommending it because of the spirited gas it produces in many folks, myself included!

Stinging Nettle, Urtica dioica, is one plant you really don’t want in your garden – but if it is, then it at least can compensate for its presence by its culinary and nutritional qualities. This plant actually stings when brushed up against, releasing irritating substances such as histamine via tiny hypodermic-needle-like trichomes on the leaves, stems, and rhizomes. The plant does not sting when cooked or dried, however, and makes a very pleasant and rejuvenating spring green with a spinach-like flavor. One look at the cooking water and there is no question this plant is plum loaded with minerals. I love to drink this infusion and the pick-me-up it gives. Just a tablespoonful in a quart jar of water makes a dazzling bright green concoction that can be enjoyed throughout the day as needed.

Ramps, Allium tricoccum, is the last but certainly not least, foraged food we’ll look at today. Before I go on about the glories of the wild leek, I must pause to caution everyone to be mindful that this herb with unparalleled gustatory virtues is considered a species of “special concern” with regard to its conservation status here in Maine. If you ever forage this precious treasure, please do as the Cherokee do in Appalachia and cut it above the roots so that it can grow back. It would be a sad day indeed if the ramps disappeared!

This plant is so beloved that numerous festivals each springtime in the Eastern U.S. are dedicated to ramps. Great numbers are often harvested for these festivals with no regard to conservation. I don’t mean at all to spoil the fun, but I think all who love ramps should be mindful of how they are harvested so this highly esteemed wild food will continue to delight humankind. As with many alliums, ramps is perennial, bulb-forming, and leek or scallion-like in appearance, fragrance, and flavor. (Actually, a better description might involve the declaration that it is the most delicious leek or scallion ever, with a wild side.) I never had a chance to try them until last year, and I was so happy I did. I put them in a stir-fry, and wow!

So, here our journey into the wild ends for now. Enjoy springtime and all nature has to offer in this beautiful time of year.