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Garden In

I got the garden in about 10 days ago and things are starting to sprout.  This is the most exciting time in gardening for me:  the babies emerging.  We’ve had plenty of rain, although it’s not been as warm and sunny as most plants like until just recently.  A couple days of sun really made the seedlings pop.  Before I tilled the garden I saved the volunteers, little plants that sprouted from seeds produced last fall.  I got a volunteer sunflower, a head lettuce and two bachelor buttons.

The started plants I buy at a greenhouse are also in. This year I purchased Early Girl tomatoes and purple sweet peppers.  The tomatoes may look innocent right now but before long they will become a jungle.  This year I got some tomato cages which I will set soon.  These are designed to hold recumbent plants up in the air, keeping the fruit cleaner and elevating them out of the reach of rodents (hopefully!)

Something just happened to one of the little pepper plants.  There were six yesterday morning, but in the afternoon one had been nipped off about one inch above the surface and the leaves were left scattered to wizen on the ground.  I’m hoping the stub remaining might continue to grow.

Not sure what would have pulled a stunt like this.  There are no tracks, no evidence of the perpetrator of this crime. 

The corn is just emerging, the sprouts about 2″ tall.  With luck it will reach eight feet and produce two ears per stalk of indian corn for fall decorating.  The weather has been a bit chilly and damp for corn.  The crop likes heat and high humidity.  June is usually full of that sort of weather.  I hope so.  I need these to be knee high by the Fourth of July.

This year I’ve planted lots of wax bush beans.  They are emerging well.  Sure hope the pepper murderer doesn’t start on them!  I want to can a couple dozen pints of beans this year if the plants cooperate.  Here is a baby bean just beginning to unfold.

Once more I’ve planted those strange tendril peas.  My granddaughters and I love to eat the peas raw right off the vine.  These peas are masses of curling tendrils with hardly any leaves.  They hold on to each other and don’t require supports to grow off the ground.  I’ve planted mine right beside the garden fence.  They will quickly grab onto the slats and haul themselves all the way to the top.  These pea sprouts are about one inch high.

My garden is planted to three types of pumpkins:  field for Halloween, small, sweet ones for pie and mini Jacks for fall decorating.  So far the field pumpkins have begun emerging.  These can take a couple weeks to come up, with the mini ones being the slowest to germinate.

Rainbow chard is up.  These babies are about an inch high.  They grow to over a foot long in no time.  Can hardly wait, I love me some fresh steamed chard! Or raw in salad, or blanched with a little salt and butter.  Hmm, I’m starting to get hungry.  The rainbow selection is a mix of three different plant stem colors, white, red and orange.A surprise was that the carrots are also up.  It usually takes them the longest to sprout, sometimes over two weeks.  These guys are in a hurry, I guess.  Probably the ample moisture from the excessive rain has brought them on quickly.  The carrots are the light green plants.  There are also baby crab grass and one little pig weed among the carrots.  Also, there is what appears to be a white caterpillar wandering by.  Could this be the suspect in the pepper murder???  Not too likely; caterpillars usually eat leaves.Beyond vegetables, I’ve planted some flower seeds to bring a little color to the garden.  There are sunflowers planted along the perimeter.  Also, I dropped in some nasturtiums, marigolds and zinnias.  The flowers encourage bees and butterflies to visit as well as brightening the space.  The flowers have not sprouted yet.

There are feathers in a few of the photos.  These came from the chicken manure I spread on the vegetable patch last fall.  Chicken fertilizer is great for the garden.  It’s got a good nitrogen content and very few weed seeds.  Since I substituted chicken for horse manure in the garden, there has been a noticeable reduction in weeds.  Chicken manure=happy plants and a happy gardener!

 

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Baby Nectarine

Anyone with an orchard full of nectarines, please have patience with me.  This is my first nectarine.  These trees are not common in the northern clime of central Maine.  My baby nectarine has now survived four winters and appears to be thriving.  This is the first year it’s had flowers.  The variety is from Stark Bros, a Stark Crimson Gold, self-pollinating, heat tolerant, cold hardy and ripening fruit in July.  I can hardly wait to eat them!

The tree is about eight to nine feet tall.  The branches are covered with blooms.  Not sure how many of these will turn to fruit.  I suspect the fruit may require thinning. It is especially hard on a young tree to have a heavy fruit burden.The blossoms are large and have a light musk scent.  I thought they’d smell like apple flowers, but no.  Such a gorgeous pink display for the orchard!  This tree is attracting ruby-throated hummingbirds.  Soon the pears, apples, cherries and blueberries will all be in full bloom, plenty of food for hummingbirds. I stopped providing sugar feeders for hummingbirds due to the threat of the feeders becoming infected with fungus that can kill the birds.  If feeders aren’t cleaned religiously they can get contaminated.  I realized I couldn’t keep up with the necessary cleaning schedule.  Luckily, there is a good natural food supply for the birds here at the farm.

News From The Farm

Spring is in full swing here at the farm.  The primroses, daffodils, narcissus and hyacinths are all blooming.  It must have been a fairly mild winter compared to the winter before last.  I do remember some bitterly cold weather in December of 2017 before we got snow cover.  The flowers were not so impressive last spring as they are this year.  The bulbs are strong and both the star magnolia and the forsythia are in full flower.  Last year there were only about a dozen flowers on the forsythia.  This year it’s gorgeous.

One of the two baby mountain ash trees I planted last spring survived the winter.  It’s looking pretty happy about its spot on the side of the hill that supports our driveway.  Luckily the voles and field mice did not nibble the mountain ash over the winter.  The same can not be said for the expensive crabapple tree I planted two years ago.  Even though I wound a plastic tree protector around it last fall, after giving it a good covering with white paint, the voles still got at it.  They pushed the plastic out of the way and gnawed off large amounts of bark from the first 2 feet of trunk.  I don’t think the tree will live.

Last year we suffered from an over population of field rodents.  They attacked grown apple trees, killing a couple dozen, and chewed up large regions of grass roots in the hayfield leaving bare patches.  I read that painting the lower parts of the fruit trees with white latex paint will repel rodents.  This past winter the rodent population must have been down.  We’re not seeing grass damage like last year, nor as much tree chewing.  But several apple trees that I sprayed white with paint were chewed.  Looks like the rodents just scratch away the bark until the paint is gone then proceed with devouring the tree.  They sure devoured my crabapple.  Nothing ventured, nothing gained is the old adage, but I spent over $100 on paint for the trees, plus my time and effort to apply it, to no avail.The horses, Vista and Maddie, are happy to see green grass!  Especially since their hay is almost gone.  The weather has been quite chilly, slowing the growth of grass and causing us to use more hay than usual.  It’s great to finally have enough grass to sustain two hungry horses.

Vista (on the left) is now 30 years old.  It is possible this is her last summer.  She is really beginning to show her age.  We may have to put her away in the fall to avoid having to deal with a down horse next winter.  A sad time for me.  Vista has been with me since she was 10 months old.  She has always been a loving, loyal, hardworking and willing animal.  A wonderful saddle horse, we have spent many memorable hours together including two trips to the carriage trails of Acadia National Park.  I will sure miss the old girl.

New Baby Fig

My beautiful four-foot high fig tree died because it got too chilled during winter storage so I bought a baby that arrived a few months ago.  The the tree was about a foot high.  I potted it and put it in the south window of my kitchen.  After a month or so the baby had established roots and started to sprout leaves.  Then it did what figs do, it set tiny fruit.

I figured the fruit would wither and die on such a small plant.  But, no.  They are getting larger and more fruit are setting!  It is so exciting to think of growing fresh figs right in my kitchen.  I’m considering making this into a bonsai tree so it stays small and can grow in the house.  It is one of the smaller-sized cultivars so perhaps keeping it in the house will work.  The lengths I’m willing to go to just to have fresh figs in Maine!

Carrot Tops

Bunnies love greens, everyone knows that!  They especially need greens during the dark, cold days of winter.  Munching greens gives rabbits vitamins they need in a natural way.  Plus, they are delicious for bunnies.  Affording greens to feed hungry mouths in winter is another matter.

In the past my grocery store carried dandelion greens and they were right on the edge of what I could pay to keep the livestock satisfied.  This year they have no dandelions.  I’ve been substituting parsley, but that gets expensive.  The idea of growing my own greens became very attractive.  So I started an experiment.

The tops of carrots are generally cut off and tossed when preparing supper.  These are not wasted at our house, they go to the horses.  Sometimes the carrot tops will actually start growing in storage in the fridge.  I thought, why not try sprouting them for the bunnies?

So I cut off the top inch of a dozen carrots.  Roots grow from the eyes on the side of the tap root that is a carrot, so at least an inch is needed to provide enough eyes to support the sprouts.  I stuck the roots in a large pot of soil, put it in the south window and kept watered.  In a few days green began appearing at the tops.  It is slow going at first as the carrots develop roots.  Soon there will be a good feathery growth of sprouts.

The tap root will not regrow.  The pot provides plenty of room for this experiment.  If left to develop, these tops will eventually flower and produce seeds.

I’ll wait until there are lots of stems before cutting a few at a time for my angoras.  Now that I see how easy it is to grow carrots tops, I’m going to start a second pot as well.  These should get the rabbits through until spring arrives with its abundance of green treats.

Apple Trees and Rodents

For the last few days I’ve been busy painting fruit trees before the cold weather arrives.  I bought 18 cans of flat white latex spray paint, a sizable investment.  My fingers got sore from all the spraying.  Most of the trees in the orchard got a coat of paint from the ground up at least 2 ft on the trunk, the average snow depth.

Painting the trunks is supposed to deter the ravages of rodents who crawl through the snow and gnaw on the trees for sustenance during the winter.  Last winter we had a glut of rodents and they killed several adult trees by chewing the bark off the roots, and girdled a bunch more.  This past spring I made bridge grafts over the worse rodent attacks to try and save the trees.  During the summer many of the grafts seemed to take hold.  They are full and robust.  The grafts that failed are shriveled.  The tree below has several healthy grafts.

To protect my work and, hopefully, the trees, I gave them all a good coat of paint.  Rodents are rumored to not chew on trunks covered with paint.  White paint is used because it reflects the winter sunlight, preventing the build-up of excess heat that can damage the bark.  After all this money and effort, my fingers are crossed that the paint does its job.  If not, we may need to say goodbye to our apple orchard.  The majority of the original trees have died over the years, many killed by rodents.  I hope we can save the hundred or so remaining trees.

 

Red Pear Jelly

The red pears are ready during the first part of September.  These early organic pears are delicious, fragrant and sweet, but they don’t hold long.  They must be picked when they are still a little crunchy and ripened under close monitoring.  In a couple days they can go from perfect ripeness to all brown on the inside.  The ones that survive my appetite for fresh pears are turned into jelly.

My pear jelly recipe was developed through trial and error and adapted from the apple jelly Sure-Jell recipe.  Pears have a similar pectin content to apples, but they contain more juice and are sweeter.  To make perfect pear jelly, select ripe fruit that is still slightly firm, not gone too mushy.  The skin and cores contain pectin, so they are retained.  The low sugar version of Sure-Jell reduces calories and allows more of the fresh fruit flavor to come out in the finished jelly.

Pear Jelly

4 lbs pears to make 4 cups pear juice

1 cup water

3.5 cups sugar

1 package low-sugar Sure-Jell

Wash pears well, remove stem and blossom end.  Cut the fruit, with the skins and cores, into approx. 1″ cubes.  Place in a large saucepan with the water.  Simmer, covered for 20-30 minutes, until soft.  Mash the fruit, place in a jelly bag or within several layers of cheesecloth and drain off all the juice.  I like to put the juice in a covered pitcher in the fridge overnight so any pulp that makes it through the cloth will settle to the bottom.  Then I pour off the clear juice, leaving the sediment.  You should have 4 cups of juice.  Add up to 1/4 cup water if you are a little short.

Place the juice in a large stock pot that is at least four times the volume of juice to allow for expansion during cooking.  Mix the Sure-Jell with 1/2 cup sugar then add to the juice.  Cook on high, stirring, until the mixture boils.  Add the rest of the sugar all at once.  Continue to stir and return the mixture to a full rolling boil that can not be stirred down.  Boil for one minute.  Remove from heat.  Skim off any foam.  Immediately pack in hot containers.  Process in a hot water bath for 5 minutes.  Cool out of drafts.  Check for a seal before storing.  Makes about 6.5 cups of jelly.  Yum!