23 November 2008

Caring for fruit trees and growing chrysanthemums











With so many of us growing apples in the Rogue Valley, I find some thoughts on caring for them not an unreasonable idea.

Apples require regular management for producing quality fruit. Early spring will be the time for such maintenance activities as pruning and the spraying of a variety of oils to control pests. I’ve included a non-toxic, friendlier recipe for dormant oil later in this article.

Many of the sources I’ve interviewed about dormant oil have told me that it only need be applied once. However, several orchardists I’ve spoken with at the extension office have advised two applications; once when all of the leaves have fallen (late November or early December) and again in early February before the buds begin to swell. I hear that in some instances, gardeners are successful with only one application during the period of early December through late January. If the infestation or disease was very bad during the previous season, two sprayings would be the best bet. There are more details on stone fruit trees later on.

Pruning your apple trees is an essential practice since trees that are regularly pruned show improved fruit quality and size and the tree itself will be stronger and better able to support a load of fruit. Pruned trees are easier to work with if you keep the size and shape of the tree in check. And lastly, apple trees that are pruned on a regular basis are far less likely to have as many pest issues as trees that do not get as much attention.

Dormant pruning can begin in February and should be completed around the first of April. Each tree is an individual, just like people, and not every tree can be pruned exactly the same way. The general rules of pruning are to remove all damaged or diseased branches. Cut out the water sprouts. These are the quick growing upright branches that will clog up the center of the tree. And last, remove the suckers that will spring up around the base of the trunk.

Many other plants benefit from dormant spraying. Aside from pest control, potentially deadly fungal infections can be kept in check with dormant spraying. Deciduous trees, shrubs and roses – especially if they experienced an infestation or disease during the prior year - would all benefit from dormant spray.

In the spring, stone fruit trees should be sprayed when the flower color begins to appear on the end of the buds. Apples should be sprayed when the green tips are clearly visible on the leaf buds. It’s a good idea to delay spraying pears until the blossom cluster starts to separate and the individual buds are visible. If your pear trees were sticky and turned black last summer, add Thiodan to the spray. The pear russet mite is much slower to develop and generally emerge from under the bud scales and other hiding places.

With fruit trees, it is vital that all insecticidal sprays be completed before any blossoms open. Once the blossoms open, honey bees start to visit the trees. Although most oils are not harmful to honey bees, some of the other products that are mixed in with the oils are fatal. With all of the concerns about hive collapse, everyone needs to be a little more focused on the honey bee. Remember, honey bees are responsible for pollination. No bees, no food.

Spray on a clear day when there is little or no breeze. The ideal temperature for spraying is between 40 and 70 degrees. The perfect day would be 55 degrees that would remain constant for 24 hours in order to get the oil to spread out to cover the tree or shrub and soak into all the crooks and crevices. Complete coverage is necessary for effective control of over wintering pests. Apply this spray with one of those pump sprayer things. For insect control, use Dormant Spray Oil, Volck Oil or the dormant oil I’ve listed here. These will smother insects and their eggs in the same places as fungus and their spores. You can also mix in some lime sulphur for excellent control of insects and disease. Organic gardeners generally use only the oil, but other gardeners have found that diazinon increases the effectiveness of the oil product. Because these are OIL based products, you need to shake, not stir them to make sure they are well blended.

It is essential that you always follow the manufacturer’s recommendations when using any chemical product. Limit your spraying to those trees, shrubs and plants that had issues last season. If your roses had curl or black spot or mildew last year, dormant spray would certainly help that. However, widespread spraying can have an adverse effect on many beneficial insects that reside in your yard and garden areas.

Always wear a mask when spraying your plants with chemicals. Never use a dormant oil on evergreens. The chemicals are much too strong and caustic, and the evergreens are far too fragile to be able to cope with them. Annuals growing near or under the plants being treated should be covered before spraying, lest they be destroyed.

Finally, fungus spores can also over winter in fallen leaves. Be sure to rake and dispose of leaves if you’ve had any kind of disease problem. Besides, it’s just a good preventative measure.

Most commercial dormant oil products are made with kerosene of other petroleum oil products. A much less toxic and more sustainable approach is to use a renewable resource such as vegetable oil.

Take a cup of vegetable oil, 2 tablespoons of liquid soap (I prefer Ivory for use in the garden) and a gallon of water. Combine the soap and oil and blend thoroughly. Add the water a bit at a time, stirring as you go. Since water and oil, don’t really blend, the soap helps with this process. Pour the mixture into a clean garden spray container. Be sure to shake the container frequently as you spray.

Mum’s the word…

In the fall garden, chrysanthemums are the big diva showoffs, blooming prolifically after other garden plants have given up for the season. Aside from their obvious beauty, chrysanthemum is a favorite ingredient in Chinese herbal teas. In fact, tea with mums has been used for centuries for warding off sore throats and helping people recover from the flu.

Once mums are established, they are fairly easy to care for. Apply a liquid fertilizer, like fish emulsion, when your mums are blooming every three weeks. Some gardeners treat mums as annuals and replace them year after year while others prune them back and let them rebloom as biennials. In the right climate, mums can even be perennials. Be sure to dead head the flowers as they become spent to encourage more blooms and do discourage seed growth. If you’re after seeds, remember that they are incredibly tiny and you will have some work ahead of you to separate the seed from the brown foliage.

Mums like full early sun; at least 5 hours daily. Mums are susceptible to mildew. Keeping the plants dry is a priority. They need lots of air circulation, drainage and morning sun to dry the dew from the leaves and the stems. Don’t plant in low-lying, we, compacted, or boxed-in areas with poor air circulation. Mums blooming occurs in response to shorter days and longer nights. Avoid planting near streetlights or other nighttime light sources. They like a soil pH or around 6.5. Mums are pretty tough and can thrive on their own. They do benefit however from light and frequent feeding with a balanced fertilizer during the growing season.

Under perfect conditions, mums should be planted in early spring, after the danger of freezing weather has passed. They can really be planted at any time, though, as long as the roots have at least six weeks to become established before exposure to extremes of either hot or freezing weather. Mums are available at garden centers in up to one gallon containers. Choose bushy plants with plenty of leafy stems branching out at the base.

When planting, be sure to dig a hole at least twice the size of the root ball. Incorporate plenty of compost to help with drainage. Plant the mums at exactly the same depth they were in the pot to avoid water collection around the stems. Larger plants will require support structures and try not to walk in the mum beds to avoid compacting the soil.

Once you get them growing well, there’s not much you can do to stop them. To keep them looking great through the growth and bloom seasons, you’ll need to do some pruning. When they are done blooming in the fall, you should cut them back to 8 to 10 inches of the soil surfaces. Then in the early spring when growth starts again for the season, do another shearing. This will encourage lovely bushy full growth. Not pruning will give you leggy, floppy mums. As the season progresses, pinching off the tips of all the growing stems will promote side branches, fullness of growth and more blooms in the fall. As a general rule of thumb, stop pinching mums expected to produce large flowers around mid-July. Smaller types can be pinched until mid-August. Pinching after these dates will mean that you’re removing the developing flower buds.

Now that daylight has lessened and fall has settled in, these usually retiring plants will often take command of the garden and bloom into full glory. What a way to say goodbye to the growing season with one of the most popular perennials in the world!

16 November 2008

Three Sisters & Squill (No, that's not a circus act...)











I know that we’re in the middle of fall, coming up on winter, the morning fogs make you feel like you’re a’wanderin’ the moors of Scotland and the damp seeps into your very bones. But what can it hurt to think ahead? I even thought (yeah, it does happen from time to time) that a gardener could make the mounds for the Three Sisters using the lasagna gardening technique over the winter so that they’d be ready when time came to plant in the late spring. If you’re going to try this, space your mounds three to four feet apart. They don’t have to be round, either; you could make them square. I’m thinking of doing mine the size of a sheet of newspaper, since I’ll be using that as some of the layers.

The Three Sisters are the three main agricultural crops of some Native American groups in North America: squash, maize, and climbing beans. In one technique known as companion planting, the three crops are planted close together. Flat-topped mounds of soil are built for each cluster of crops. Each mound is about one foot high and 2 feet wide, and several maize seeds are planted close together in the center of each mound. In parts of the Atlantic Northeast, rotten fish are buried in the mound with the maize seeds, to act as additional fertilizer where the soil is poor. When the maize is about six inches tall, beans and squash are planted around the maize.

The three crops benefit from each other. The maize provides a structure for the beans to climb, eliminating the need for poles. The beans provide the nitrogen to the soil that the other plants utilize and the squash spreads along the ground, monopolizing the sunlight to prevent weeds. The squash leaves act as a "living mulch," creating a microclimate to retain moisture, and the prickly hairs of the vine deter pests.

So, this is how to do this…

In May or June, when the soil has warmed, either make your mounds or have your lasagna mounds ready, and plant eight to ten corn kernels in the center top of your mound. Water them well and tamp the soil down firmly so that they don’t wash away the next time it rains.

Since all corn grows on good, strong stalks, the variety you choose is entirely your choice, based on what you want from your corn. I like those super sweet bi-color varieties, but I’ve heard that the extra-long eared white Silver Princess is very flavorful as well.

About two weeks later, when your corn reaches about six inches high, plant your bean seeds – 8 to 12 of them - around the flat top of your mound. Push the seeds deep into the soil. Obviously, if we’re wanting those beans to use the corn stalks for support, we’d better be planting pole beans! The Park Company has a couple of varieties that I like; Smeraldo is a flat-pod pole bean that tastes great and is lovely in minestrone. Pods can grow up to 10 inches long on 4 to 6 foot vines. The other one is a super early variety called Kwintus that is stringless. Of course, there is the classic Blue Lake that is stringless and even available in organic seed form.
One week or so after you plant the beans, you’ll be planting your squash. Plant these on flat ground. You can go all the way around the mound or just in the direction where you have the most room. Six to eight seeds in a ring around the base of the mound is usually plenty. The traditional squash to plant is pumpkin, but you should go with what you like – patty pan, crookneck or zucchini are all great.

When everything begins growing, you should thin your corn plants down to the five strongest, with no more than two bean plants per stalk. You’ll need to help the beans get started growing up the stalks with some gentle guidance. The squash is going to do what squash does which is to take up every available bit of space…no, wait, let me rephrase that…The squash can be thinned down to what you expect to consume, donate to the hungry and simply give away and how much walking space you need in your garden.

Three sisters is fun, it looks cool and it’s a great way to try out lasagna gardening to see it that technique is for you.

The long and short of squill – This delicate in appearance plant is actually one of the hardiest bulbs around, self-seeding and naturalizing in vast colonies if left undisturbed over time. It doesn’t get any taller than about 6 inches, but the gorgeous blue color of the blooms packs a quite a bit of impact if planted in large numbers. Squill has the added bonus of being repellant to moles and other burrowing vermin, er, critters. They’re super easy to grow, come in white and double flowering varieties, in addition to the blue and I hear the deer won’t touch ‘em. Plant them three inches deep and four inches apart in well-drained soil in the fall (right now!) and plant them everywhere.

Giant white squill is a winter growing plant. Leave first appear in November as a green spike. In December, the spike starts to open with many leaves. By mid-spring, the plant – grown from a bulb the size of a child’s head in most cases – will stand around three feet tall and three feet high. When the temperatures start to rise, the foliage starts to fade. Once the leaves are dry, remove them so they don’t interfere with the blooming process. Don’t cut them off either though because the bulb needs them. Leave the bulb as dry as possible for about a month in either June or July.

Shallow irrigation during the summer will encourage and enhance the flowering process. One bulb produces one flower, but WHAT A FLOWER! Flowering occurs in August or September and will appear from the bulb about the size of your little finger. From there, this flower stalk is going to grow to around FIVE FEET in less than a month. The hotter it is, the faster it grows. These stalks can grow two to three inches a day. When the stalk reaches about 80% of its height, florets will start to open from the bottom. If you’re going to cut the stalk and bring it in the house, this is the time to do it. You’ll need a taller, heavy vase for this. Each day, another two to three inches of florets will open, ending up with a mass of tiny white flowers over a ten day period. Staggering the water in the summer can extend the flowering period between bulbs.

After you cut the stalk, it will continue to grow six to eight inches after it is cut. As a response to it’s own weight, it will twist and turn and present a truly unique cut flower centerpiece for your holiday parties.

For information on where to find giant squill OR if you have a suggestion for something you’d like to read about, send an email to thegardengrrl@gmail.com.

02 November 2008

A fungus among us or Growing Your Own Mushrooms







Actually, I just like saying, "There's a fungus among us!" It's fun, it rolls off the tongue really well and I get a kick out of chasing my kids around saying it. Admittedly, we are more than a little weird.

In Asia, folks have been growing their own mushrooms for more than 1,000 years. It’s catching on in North America as well. Long associated with witches or hallucinogenic drugs, growing your own mushrooms has culinary mavens sprouting their own on this side of the globe as never before. As with the gardens we grow, this is all about producing a superior fresh food.

The easiest way to start with growing your own mushrooms is with a kit. Since fall is here and winter not far behind, this is a wonderful tabletop project. Depending on the kit you choose, you can grow a number of kinds of mushrooms in a few weeks. The popular ones are oysters, shitake and a variety of button mushrooms. Once you’ve mastered growing with the kit, you can take that knowledge and go to a larger outdoor project, like growing shitake on an old oak log. You can even introduce some varieties to old compost heaps or shady areas of your garden where they can do their own thing pretty much unsupervised. Success with these friendlier species can lead to trying your hand with the more exotic ones – black poplars, morels or chanterelles.

An expert from the University of Wisconsin tells us that mushroom growing is “more art than science.” It involves a lot of watching, tinkering and figuring out what works. Mushrooms may be slower to fruit than most veggies, but once you find a site that works for them, they will stick around for a while – often for years.

The best part? You can start with a mushroom kit right away, grow it indoors and use the leftovers (the spores) to start a colony outside later on. The founder of Fungi Perfecti of Olympia, Washington tells us that “mushroom mycelium is hungry.” It wants to grow and multiply. A good strain of mushrooms will keep going and going if presented with favorable conditions.

Mushrooms are actually fungus and grow much differently from plants. They start out life as dusty little spores released from other mushrooms. Mushrooms spend much of their lifecycle as mycelium – fibers that utilize enzymes to attach to wood or other appropriate organic materials. Mushrooms are pretty much the opposite of plants. “Reverse photosynthesis”, says Paul Staments of Fungi Perfecti. “Mushrooms take in carbon and consume oxygen, whereas plants consume carbon dioxide and produce carbon and oxygen.” Wood, being high in carbon, is a perfect anchor for culinary mushrooms since it breaks down so slowly. Staments further states that “Fungi govern the decomposition cycles and make it possible for natural biological systems to operate. They are tremendous allies for the health of people and the planet.”

Of the thousands of mushrooms on planet Earth, only around 250 are considered “safe to eat”. Most of these are impossible to grow at home and have to be found in the wild, rather than cultivated in the basement. With the right ingredients – a strong strain of mushroom suitable to our area, a good place to feed, a moist and shady place to live, water and the right temperature – anyone can produce mushrooms superior to those available commercially. Fresh is always best.

Barbara Pleasant, of Mother Earth News, offers some helpful information on mushrooms:

“The easiest culinary mushrooms to grow at home are oysters, shiitake, wine caps and portobellos, but many more possibilities exist.”

Oysters: Are very mild in flavor and texture which makes them difficult to ship due to breakage and flavor change. These are delicious sautéed. In their natural habitat, oysters like newly dead trees like cottonwood or poplar. They grow fast and are versatile and will grow on straw or sawdust that has reached the right level of decomposition. Kits for oysters are generally a sticky mass of mycelium that has been introduced (or inoculated) onto a bundle of straw and enclosed in a perforated plastic bag. Keep it moist and humid and you have a gang of oysters in no time. When you’re done with your kit, take what’s leftover, mix it with damp sawdust, coffee grounds and some straw, fill some paper milk cartons poked full of holes and put THOSE into some plastic bags in a dark corner of the garage. Keep them moist and in a few months, you should be flush with mushrooms. Something else you could try would be a section of an oak log, with large holes drilled into the trunk and stuffed with the mycelium mixture above. Remember, oysters really want to grow on trees – that’s their natural habitat. Oysters kept outside will fruit from mid-spring to early summer and again in the fall.

Shiitake – are smoky in flavor and dense and meaty in texture. They are particularly well suited for cooking in stronger flavored dishes. You can dry them as well and keep them sealed in your Food Saver bags for use later. These mushrooms really prefer growing on a log and they seem to taste better. The growing logs are also an attractive feature to have around. Stack your inoculated logs into a tipi shape. An ideal log for inoculating shiitake is 40 inches long (they like oak the best) and 4 to 6 inches around. If you can get them at the right time – late winter or spring – when the natural sugars are at their highest and the bark left intact – so much the better. You can purchase plugs of spawn from several sources (more on that later). Drill 1 inch deep holes 5 inches apart all around the log. Insert the plugs into the holes. Cap the holes with a thin coating of melted paraffin to keep the plugs moist. Stack your logs in a shady place and water them heavily twice a week.

It is said that one whole summer must pass before the logs produce mushrooms. If you inoculate your loges in the spring, you have to soak them in water for 24 hours to get them to produce. If you have a pond or creek on your property, you can tie the logs to a block and sink them for 24 hours. If we’re lucky – like right now – and get a nice, soaking rain that will take care of things just so, and in a few days after the soaking, mushrooms will appear. If you rotate your logs during dry times in the 24 hour soakings, followed by six weeks of resting, you should have daily harvests of shiitake.

If you happen to have a home woodlot on your property, you can use the stumps for inoculation. Another method I’ve seen is to take slices of fresh hardwood logs, six inches thick, and build a totem pole with sawdust inoculated spawn in between each layer. Wet it down thoroughly, cover it in plastic sheeting or a trash bag and eventually, you’ll get mushrooms.

Wine caps: You can grow these right in your garden, just like a regular veggie crop! They can grow just about anywhere from garden soil to piles of wood ships to a compost heap. Little wine caps, grown in the shade, are a lovely red-wine color, but fade out to beige in brighter light. Give it a head start indoors with a kit or patch. Grow your mycelium at room temperature for a few weeks, then plant chunks of it wherever you want the mushrooms to grow after the soil temperature has reached 50 to 60 degrees. Be sure to harvest these mushrooms early – when they are buttons – so that your soil community of insects doesn’t beat you to the punch.

Other kinds of mushrooms – You can grow your own button mushrooms indoors – including the common white buttons and the more flavorful criminis (baby Portobello). This means your mushrooms are ORGANIC! Most commercial grower use pesticides. A kit for these types of mushrooms will give you your first crop within three weeks of starting it and should produce for around eight weeks. When the kit is done, use the leftovers to enrich your garden soil. It’s possible that a mushroom or two from this kit will pop up in your garden, but not likely. These types of mushroom need live compost to grow and it is quite labor intensive to produce the right environment.

Mushrooms are very low in calories, with very little fat and cholesterol. Five mushrooms contain 2 grams of protein, almost as much potassium as a banana and three important B vitamins. They are also a good source of selenium, which is usually found in meat and is in short supply in most vegetarian diets.

This is a fun and rewarding activity that is beneficial to your health, your diet and your general well being. It is also something that will make winter seem not quite so long, while you’re waiting for the gardening catalogs to show up!

Here are some reliable sources for kits, supplies and information:

Fungi Perfecti, Postal Box 7634, Olympia, Washington 98507

Mushroom Adventures, 355 Serrano Drive, Suite 9J, San Francisco, California 94132

Garden City Fungi, Postal Box 1591, Missoula, Montana 59806

Mushroompeople, 560 Farm Road, Postal Box 220, Summertown, Tennessee 28483