Quince

Quince fresh from coastal Santa Cruz!

The function of this formerly popular fruit tree has changed significantly to adapt to modern horticulture. The big but hard fruit of quince, Cydonia oblonga, is less perishable than the firmest pears or apples. Without canning or freezing, it lasts through winter in cool cellars. It also provides pectin for jellies of fruits that lack it. However, quince fruit is too hard to eat fresh, so should be cooked.

As food storage became less important, quince became less popular than more flavorful apples and pears, which are edible while fresh. Pectin is obtainable from apple cores and skins, or from supermarkets. However, quince are not completely absent from home gardens. They are now the unseen but common dwarfing understocks that limit the size of pear trees for suburban gardens.

The big lemony yellow fruits that are ripening now may look like very lumpy pears or apples. The largest sorts get as big as small cantaloupes. Developing fruit and new foliage are distinctly fuzzy. Fuzz can be polished off of alluringly aromatic mature fruit. Delightfully pale pink flowers are mostly obscured by new foliage in spring. The deciduous rounded leaves are two or three inches long.

The biggest of quince trees, which are very different from ornamental flowering quince, might get as high and wide as twenty feet.

Carob

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John the Baptist really knows carob.

The locusts that John the Baptist ate out in the desert were not grasshoppers. They were the nutritious locust pods of the carob tree, Ceratonia siliqua. Their familiar sweet cocoa flavor was probably fine for a while, but the starchy texture must have gotten dreadfully monotonous. After all these centuries, carob is still grown for food and as a shade tree.

It takes a very long time for a carob tree to get taller than forty feet. Most are less than thirty feet tall, and not quite as broad. Their rounded canopies are very dense. The stout trunk and limbs are quite sculptural, with variably but handsomely textured bark. The five or six inch long evergreen leaves are pinnately compound, with very glossy round leaflets.

Unfortunately, the big chocolaty pods are abundant enough to be messy if not harvested. Trees that do not produce pods bloom in autumn with seriously stinky male flowers that attract flies for pollination. Some trees are both male and female, so are both messy and stinky. Because carob trees are grown from seed, their gender can not be predicted.

Since they are from the drier regions around the Mediterranean Sea, carob trees really do not crave for much water once they have dispersed their roots. They grow somewhat faster if watered generously a few times through summer, but will survive without it. Too much water will cause buttressed roots that will break nearby concrete.

Jellin’ Like A Melon

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This is one way to make the fruits of summer last.

Jelly and jam made from garden grown fruit affords more prestigious bragging rights than merely growing the fruit. Using unusual or disregarded fruit makes it even more interesting. It is not too much work, but involves a different kind of creativity. So many of us who are proficient in the garden are not so proficient in the kitchen.

Apricot, peach, plum, grape, blackberry and raspberry are the most familiar choices for jelly and jam. Nectarine can substitute for peach. Prune works like plum. Strawberry is rare only because not many gardens produce enough for a batch of jam. Sweet cherry is not as tasty as tart types, but is sometimes made into jam because it is relatively common.

Apple and pear are not often made into jelly because they have such mild flavor. However, they are sometimes mixed with other fruit to blend flavors, and because they can provide pectin. Quince has a richer flavor, and makes a traditional jam known as membrillo. Crabapple likewise makes a classic jelly. Apple can be made into apple butter.

Pectin is what puts the jell in jelly. Many fruits are naturally equipped with it. Apricot, peach and cane berries do not have enough. Plum, prune and grape initially have enough, but it breaks down as the fruit ripens, which is why jelly recipes without added pectin often designate that fruit must be firm or just ripening. Otherwise, pectin must be added to get jelly or jam to jell.

With added pectin, pomegranate, fig and rhubarb (which is actually a vegetable) can be made into jelly and jam. Orange and lemon marmalades do not need to be cooked as much with extra pectin. Sweet oranges (which is what almost all oranges are) lose flavor with cooking. (Sour oranges for marmalade are very rare here.)

Pectin also makes it possible to make jelly and jam from some rather unconventional fruit that may not be useful for much else. Elderberry, hawthorn, thimbleberry, rose hips (some varieties), Hottentot fig (the larger fruited type of freeway iceplant) and even coffeeberry and manzanita are all worth trying. Indian hawthorn and Catalina cherry have enough pectin to jell on their own.

Six on Saturday: Suburbia

The Santa Clara Valley is the best place in the entire Universe for horticulture. Yet, few of the nearly two million people who live there now appreciate it, or realize that some of the area was still occupied by orchards only half a century ago. These pictures are from the garden where I lived before graduating from high school, and subsequently planting the peach tree #5 in 1985. Apricots and cherries were finishes quite a while ago. Peaches will be ready soon. These are not orchard trees, but they are happy to be here.

1. Garden Annie apricot – is, as the name implies, a garden variety rather than an orchard variety. With surprisingly minimal pruning, it stays compact and proportionate to a home garden.P00801-1

2. Stella cherry – is likewise a garden variety. It was selected because it is self fruitful, so does not need a pollinator. It also has stayed relatively compact and proportionate to limited space.P00801-2

3. Anjou pear – is also known as D’Anjou or Beurre D’Anjou pear. Pears and apples were not common in the orchards of the Santa Clara Valley, but were grown in the Santa Cruz Mountains.P00801-3

4. Golden Delicious apple – is more commonly and more appropriately known as Yellow Delicious apple. It was selected as an all purpose ‘only child’ apple for baking, cooking or eating fresh.P00801-4

5. seed grown peach – came here from a compost pile in Santa Clara in about December of 1985. The fruit is excellent. However, after all these years, I have never been able to propagate it.P00801-5

6. Rhody – performs pre-emergent weed abatement by collecting large quantities of burclover seed. He does not enjoy getting them removed from his finely textured fur afterward though.P00801-6

This is the link for Six on Saturday, for anyone else who would like to participate:

https://thepropagatorblog.wordpress.com/2017/09/18/six-on-saturday-a-participant-guide/

Mild Weather Is Still Problematic

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Minimal frost delayed certain spring blooms.

It is amazing that so many orchards are so productive in California, and that so many similar orchards had formerly been productive in the urban areas in which so many of us now live. Nowadays, it takes so much work to care for just a few fruit trees in home gardens. Horticulture is not what it used to be.

Diseases and pests get transmitted all over the world at a rate unlike at any other time in history. It is just too easy to buy and sell infected plants online, and get them delivered without adequate inspection. Many varieties of plants that are so easily imported may not perform as reliably as the more traditional varieties.

Modern landscaping does not make fruit production any easier. Most deciduous fruit trees do not get pruned adequately or properly. Many get too much water. Almost all must live in crowded landscape conditions where diseases and pest proliferate. Sanitation (removal of infected plant parts) is rarely as efficient as it should be.

Then there is all this crazy weather! First, the winter does not get as cool as it should. Then, it does not get warm enough in spring. It is all so difficult to keep track of. Many plants do not know how to respond. Those that stay dormant through cool weather got an early start. Those that like warmth in spring started late.

The unfortunate deciduous fruit trees that need both a good chill through winter and nice warm spring weather are really confused. Early blooms were ruined by brief late frosts or brief rain showers. Some delayed blooms were not synchronized with pollinators. Some of the minimal fruit is developing slowly.

Even the fruitless or ‘flowering’ relatives of the deciduous fruit trees are annoyed by the weather. Many flowering cherry trees that should have bloomed profusely prior to foliation delayed bloom until lower foliage started to appear. However, both bloom and foliation are so slow and sporadic that upper stems stayed bare quite late.

Flowering crabapple trees, which generally bloom after flowering cherries, actually bloomed more reliably, and were not delayed as much. Hopefully, fruiting apple and pear trees, although late, will be more productive than so many of the cherry, apricot, plum, peach and nectarine trees will be this year.

Six on Saturday: TWIGS!

 

The Belmont Rooster posted pictures of red mulberry that really got my attention back on February 15. The trees are native on his farm, but not here. I only remember them as decoy trees that provided berries to distract birds from other fruit as it ripened in the orchards. Of course, those that I remember were planted. I neglected to get seed or cuttings from them while in Oklahoma. I have been craving them since.

1. $8.85! The Belmont Rooster spent some major funds to get this package to me. It must be important. I already know it is very important to me! I have been wanting this for seven years. P00411-1

2. TWIGS! I got two bundles of twigs! These are not just any twigs though. They are from red mulberry, Morus rubra. One bundle is from a female tree. The other is from a male pollinator.P00411-2

3. Cuttings were processed from the twigs. There are a dozen female cuttings, and sixteen male cuttings. These are male. I was informed earlier that the female twigs were starting to foliate.P00411-3

4. Plugged cuttings are not much to look at. Rooting hormone was applied, but is not visible on the bottom ends. Only a few popping buds are barely visible in the female cuttings to the right.P00411-4

5. White mulberry was the only mulberry that I was growing here. I got the cuttings for it from a client’s tree. I do not know what cultivar it is. I have not been very impressed with it so far.P00411-5

6. The Belmont Rooster sent these cuttings from Missouri, just to the left of the center of this picture. All of Missouri is within the native range of red mulberry, which is designated by green.P00411-6

This is the link for Six on Saturday, for anyone else who would like to participate:

https://thepropagatorblog.wordpress.com/2017/09/18/six-on-saturday-a-participant-guide/

 

 

 

 

‘Eureka’ Lemon

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‘Lisbon’ lemon actually came first. It is still grown in orchards for lemon juice and other lemon products. The glossy evergreen foliage is a nice bright green. The late winter bloom is nicely fragrant. Mature trees can be kept about twelve feet tall, or allowed to get much taller. Besides the nasty thorns, the only other problem is that all the fruit ripens within a limited season.

‘Eureka’ lemon, Citrus limon ‘Eureka’, is a mutation of ‘Lisbon’ that is more casual about its schedule. It produces a good quantity of fruit in season through the end of winter, and also produces lesser quantities throughout the year. Because it is so productive, the lesser quantities should be more than sufficient whenever lemons are needed.

The ‘Variegated Pink’ lemon is a mutation of ‘Eureka’, so is a mutation of a mutation. The foliage is nicely variegated with white. The green fruit is striped with yellow until it ripens to yellow. The pulp and juice are pink of course. Like many variegated plants, the ‘Variegated Pink’ lemon stays much smaller than ‘Eureka’ lemon, and is more sensitive to frost.

Horridculture – When Life Gives You Lemons, USE THEM!

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“Hello – my name is LEMON.”

Almost all of the fruit trees that I encounter are or were neglected to some degree.

Many were planted a long time ago by someone who was able to maintain them at the time, and perhaps for many years, but then relocated, passed away, or just got too elderly as the trees grew and required more work.

Many were planted by those who simply enjoy gardening around their homes, and wanted to grow some fresh fruit, but were not aware of how intensive the maintenance of most of the fruit trees is, or how to execute such maintenance properly.

Many were planted by so-called ‘gardeners’ or so-called ‘landscapers’ who had no intention of actually ‘maintaining’ them, or believed that they could ‘maintain’ them with motorized hedge shears and a blower . . . just like they ‘maintain’ everything else.

There is a young but nicely productive ‘Eureka’ lemon tree at work. I would not say that it is neglected. Someone has been maintaining it well since it was installed. However, I remind others at work to take some of the lemons because the tree gets overloaded with otherwise unappreciated and unused fruit.

The tree is strategically located right outside of one of the big cafeteria kitchens, so that those who work in the kitchen could use the fruit. The kitchen probably uses more lemons that the still young tree could produce, but does not seem to use any from the tree.

While dumping greenwaste from the kitchen onto the big compost piles, I noticed this labeled but unused lemon. I can not help but wonder why lemons from my tree aren’t good enough, and why this particular lemon wasn’t good enough either. How many of us nowadays would even recognize a lemon tree, or appreciate the fruit that it produces?

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This lemon tree right outside of one of the kitchens is loaded with fruit.