Archive for the organic fruit Category

Grafting 101.3 Start Cutting

Posted in grafting, Grouse Mt. Farm, organic fruit with tags , , , on May 4, 2014 by Grouse Mt. Farm

We’ll start with grafting a pear tree. We decided that after many years it wasn’t very productive for all the years and inputs we put in to it, so graft it over to another variety. This tree is on the big side of what I’d recommend doing, but it can be done on bigger trees, but it’s more effective on smaller diameter trees. The main problem with doing big trees, is that with that much wood exposed, it has a higher probability of rotting until the grafts grow enough enough to cover the wound. On a smaller tree that might only take a season or two, depending on how well the graft does, vigor of the under stock, aftercare etc. But hopefully this will get the point across so it can be applied to varying diameters of trees.

As I’ve said before, grafting is a fairly simple and straight forward process, but it can be dangerous. The knives need to be very sharp and you have to cut through the wood with a fair amount of force, and restraint, and NOT cut yourself. It’s not hard for me to imagine seriously cutting or dismembering a digit, So: SAFTY FIRST!! Always cut away from yourself and know where the knife you are in relation to each other. The following pic is how I learned and has proved safe for me and many other grafters for years.

Recommended Method of Holding Scion Wood When Cutting a Graft

Recommended Method of Holding Scion Wood When Cutting a Graft

Notice that I’m holding the scion with my left hand held firmly held to my chest to stabilize it, while with my right hand holds the knife and pulls to my right to make the cut, away from me into space. Having the wood stabilized makes it much easier to make a good cut(s). Always cut away from yourself, whatever cutting you may be doing (kitchen knives, chisels, saws etc.), a rule to live by! I recommend gathering a pile of prunings (scion wood) and taking some time to practice making the cuts, over and over until you can make a fairly smooth flat cut and feel comfortable with it, like anything it does take practice. It’s too easy to make a faceted, not flat cut, which won’t work as well if at all, then a nice flat, smooth cut. Best if you can make the finish cut in one smooth motion. (It may take a few swipes to achieve the final cut)

On to the grafting: First you need to make the saw cuts and clean up the prunings, I recommend a fresh saw cut before proceeding . If you’re doing big tree, you can cut it down well before you graft, but leave the intended limb long and cut to the desired spot just before beginning to graft. Look for as smooth and straight a section to facilitate the process.

1. Cutting the Understock

1. Cutting the Under Stock, Notice the Bark Slipping From the Wood

This graft is called a Bark Graft, you need to wait until the bark is ‘slipping’, this is when the bark easily peels away from the wood, usually late March to early April here (North Central Washington State, USA). Make two vertical cuts through the bark about  the width of the scion wood you are using, if the bark is slipping it’ll peel right off the wood. With bark this thick and somewhat crusty it takes a bit of force to get through it. This cut is made with the bark knife, made from a Old Hickory type kitchen knife that has all but about 2 to 2 1/2″ cut off of it (check out the image in my previous post). I put scions about 3″ apart around the circumference of the tree, this helps to bring the callous around to begin the closing up of the wound.

First Cut on the Scion Wood, This Goes Against the Tree

First Cut on the Scion Wood, This Goes Against the Tree

Back Cut , This Side Goes Against the Bark

Back Cut , This Side Goes Against the Bark

Side View of the Scion

Side View of the Scion, Wedge Shaped

The above photos show how the scion looks after it’s cut, ready to be inserted into the cuts on the tree, or under-stock. As I mentioned earlier, you want a nice smooth, flat cut to achieve as much contact between the scion and tree as possible.

The Scion Inserted Under the Bark

The Scion Inserted Under the Bark

Scions all Inserted

Scions all Inserted

The above pics show the scions inserted and ready to wrap and paint. Notice the small ‘half moon’ portion of the scion cuts sticking just above the surface of the wood.

The Graft Wrapped

The Graft Wrapped…

And Painted

And Painted

To finish, the grafts need to be wrapped to secure them and hold them tight to the tree. Make sure there are no gaps in the taping and that it goes a bit below where the cuts start, to insure it won’t dry out. Then the paint, apply liberally around the scions and across the top of the tree, on a bigger tree we usually leave a unpainted spot in the middle in case it gets hot early and sap begins to flow, it gives it a place to escape. Push the paint down into the cuts and goop it a bit around scions. This paint works best in warm weather, it dries fast and smooth and elastic. In colder temps it can get a bit chalky. When ever you put it on, I recommend coming back in a day and re-apply to cover any cracks which may and likely will develop. Also, cap the scions with a dab of paint, but don’t cover the scions with paint, they’ll won’t breath and it ends up rotting them.

In a Couple of Weeks the Buds Will Begin to Push

In a Couple of Weeks the Buds Will Begin to Push

They will begin to show some action in a couple of weeks. Depending on how fast they grow, in late spring to early summer aftercare is important, to secure the the new, tender growth so the wind doesn’t blow them out. I’ll post more on that later.

 

 

Pruning Kiwi Vines

Posted in Grouse Mt. Farm, organic fruit, Pruning with tags , , , , , on March 31, 2013 by Grouse Mt. Farm

Hardy Kiwis are a treat and a somewhat unusual fruit we grow. Unlike their bigger and  fuzzy cousins (Actinidia  deliciosa) most everyone is familiar with, we grow the Actinidia Arguta, or Hardy Kiwi, which are smaller and are fuzz-less, about the size of a big grape. I think they have a more concentrated flavor then the big ones and are easier to eat (no peeling necessary) but I may be biased.

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Hardy Kiwi or Actinidia Arguta

I usually prune our vines in late winter, as soon as I have a day when I can work without  having to wear gloves to keep my hands warm. It takes a bit of detail work and lots of unwinding and de-tangleing the vines, so full dexterity is a must. We have cold snowy winters, so sometime in late February to early March is when it’s warm enough. In warmer climes anytime during the dormant season would be fine. I always try to get to them before the buds begin top pop out, all the tussling required will knock off a lot of the buds if they’re beginning to bud out, the new buds will make the growth that will have fruit on it for the current season.

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Kiwi Vine beginning to bud out

Our vines are on a trellis about six feet high with six wires about 10 inches apart, with the vines secured to the wire with plastic snap clips made for this purpose, the clips also work for grapes, raspberries etc. (see below) After a years growth the trellis is a mess of plant, kiwis are a vigorous grower and much of time it takes to prune the vine is devoted to untangling and organizing the vines.

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Kiwi Vines before pruning

The first thing I do is unsnap last years growth off the wires. Kiwis will fruit on two year old and older wood, but we’ve found that we get better quality fruit form one year old  vines. After I unsnap the two year old vines I cut them off back a ways, being cautious not to cut too far back yet, mostly to get them out of my way. Then I go about untangling the one year old growth, which is fairly time consuming, but these are the vines which will have this years fruit on them so be gentle and patient.

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The top two vines are one year old wood, the bottom are two year old

It’s easy to tell the difference between one and two year old wood, the one year old is smooth and the two has the spurs which had fruit on them last season. The new growth on the one year wood will make the spurs and flowers and fruit if all goes well. So basically we’re cutting the two year wood off back to where the the new wood comes out and then training the new down to the wires.

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The vines untangled and old wood cut off, but not yet trained to wires

I usually put two vines on one wire, sometime three depending on how much new wood I have work with. Having a lot of new wood is good, but leaving too much, and hence too much fruit, can stress the vines by over-production and result in less new vines for next year. Generally I figure that if I’m getting a lot of new growth and a good fruit load then the proportion of what I’m leaving is okay.

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Pruned and trained Kiwi Vine

After pruning and training it doesn’t look like theres  much left, but by next year it’ll be a fine mess, with plenty of growth and potential.

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Another view of trained vines AND the clips we use to secure the vines to the wires

Elephant Heart Plums

Posted in Grouse Mt. Farm, organic fruit with tags , , , , , , on January 14, 2013 by Grouse Mt. Farm

It’s been almost five months since I harvested the Elephant Heart plums, September 18, 2012 to be exact. It wasn’t much of a harvest, often times it isn’t with this variety, for us anyway. We have three big mature trees that usually bloom prolifically but more often then not, just don’t set fruit. We’ve planted a few more varieties of Japanese plums to help with the pollination (Plums can be fickle this way) and when the weather is conducive to bees getting out and visiting the flowers, we have gotten good crops from these trees. The weather is a huge factor here too (as with most everything), it’s  often windy, cold and rainy in the spring, so bees don’t have a chance to get out and  do what they do. Other plums we have seem to never have an issue with setting fruit; Santa Rosa, Shiro, Burbank, all pretty much bloom around the same time and are consistent bearers. The Elephant heart is one of a few varieties we grow that customers ask us about when we get back to the markets in July, months before they’re ready, a favorite.

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Elephant Heart Plums, in January !

 

You might be wondering why I’ve chosen now to write about this illustrious fruit now? As I mentioned above, we didn’t get much of a harvest last fall, but we did get about a box (20+ pounds or so) which we kept for ourselves, and I’ve been eating them with my breakfast since, one or two every day. I just ate the last ones today; January 14, 2013, no foolin’! Not all were in great shape, they begin to break down with browning around the pit spreading to the skin, some of ours had browned a little, but still good to eat. Thats right, FIVE months since harvest, for a soft fruit! I wouldn’t attempt to market them this late, but to know they can last this long is a revelation to me. The longest we’ve kept them before was to just after the Thanksgiving holiday (late november) and then to just before Christmas, but into January now. Our method of storage is that I turn off the refrigerator unit in our walk in cooler when it gets cold out (November) and use the cold outside air to cool it, basically a refrigerator.

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This coming season, if we get any to set, I’d like to pick some a week or ten days before when I usually harvest them and see if they last any longer or hold up better in storage, and if they’ll ripen. It’s a bit of balancing act with fruit harvests, when a variety is destined for a long term storage it gets picked sooner then if the fruit is intended for immediate  consumption, but care must be taken to make sure the fruit is ripe enough to mature when taken out of storage and also not to pick it too ripe off the tree and too far along the ripeness spectrum as to be past prime. (Ever had a peach from the grocery store that never get sweet or ripen properly, they were picked to soon. Conversely, if you leave a peach on the tree just past it’s optimum picking window, it gets mealy and loses sweetness ) And of course it varies dramatically from fruit to fruit and also from variety to variety within the same fruit. But, Japanese plums in January that weren’t shipped halfway around the world, Yeah!!

Fire & Bears

Posted in farmers market, Grouse Mt. Farm, organic farming, organic fruit, whats fresh with tags , , , , , , , , , on September 20, 2012 by Grouse Mt. Farm

On September 8, 2012 we had an incredible electrical storm, and the following two days there were high winds, which took whatever fires had been started on the 8th and kicked them up in to a handful of brush/forest fires. There was a bit of rain with the storm, but the next day was warm and dry and with the wind, many fires were started around the cities of Wenatchee and Cashmere, Washington. There is also a fire on a ridge above us, the First Creek Fire, which at the moment isn’t  a concern for us right now (except for our friends that live in that valley), but it has made for smokey conditions.

Another smokey day, some days better, some days worse

 

There’s a lot of people working to contain the fires and keep peoples houses from burning.

Thank you to all the firefighters!

Firefighting helicopter making its rounds from the lake to the fire

 

Our friends Liz and Eric at River Farm in Ellensburg lost their home in August to the Taylor Bridge fire. They’re hard working and resilient folks and will do alright despite their losses but still a tough go. Here’s a link for more info: help  

So a little smoke really isn’t too bad..

 

We’ve been having some bear activity here lately. When it gets as dry as it is in the wild lands our peaches, apples, pears and etc. must smell pretty good to a bear. So far we haven’t lost too much, some apples, Asian pears and grapes. Our current dog isn’t as interested in chasing the bears as Blaze was, not sure why… One of our tricks to dissuade the bear from sticking around is a motion sensor with a light and tape deck (in the plastic bag) to, hopefully, startle and move them along.

It’s effective in the area where it’s set up, limited to how much extension cord we have.

The bears only eat what’s ripe, we often find fruit still hanging on the tree with a bite taken out, usually not ripe enough.

I came across this recent bear feast :

Remnants of Yellow-jacket nest (in ground) dug up and the larvae eaten by bear, that’s some hardcore dining! Those are some fierce insects. It’s no wonder they want fruit.


This week we’ll have:

-Many more Tomatoes (Brandywine, Aunt Rubys German Green, San Marzano, Stupice, Cherokee Purple, Sungold, Matt’s Wild Currant)

-Friar Plums

-Fantasia Nectarines

-HoneyNectarCot Peaches

-Akane, Swiss Arlet, McIntosh, Tydeman Apples

-Hosui and Shinseiki Asian Pears

-Red Kalle (Clapp) Pears

See you Saturday.

Re: More Pie Cherries August 11, 2012

Posted in farmers market, Grouse Mt. Farm, organic fruit with tags , , , , , , , on August 10, 2012 by Grouse Mt. Farm

Please pardon the mess below, I wasn’t intending to publish what got published, well not what but when. Anyway…

Along with the sour cherries, we’ll have Peaches, Blenheim Apricots (last week for them), Santa Rosa Plums, and White Fleshed Nectarines. Also Green Beans (Romano) and Eggplants.

It’s been a hot week and things are moving right along, ripening wise that is. Tomatoes should be here soon along with the usual fruits and veggies.

See you Saturday.

Pie Cherries

Posted in farmers market, Grouse Mt. Farm, organic fruit, whats fresh with tags , , , , , , , , , , on July 27, 2012 by Grouse Mt. Farm

They’ve  been slow in coming and still slow to ripen but we will have some pie or sour cherries this weekend ( July 28, 2012). Not as late as last year but as far past years go they’re on the late rather then early schedule. We’ll have North Star and Montmorency varieties this week, still not a whole lot but a good start.

Montmorency Pie Cherries

We still have many on trees, so we’ll have them for a couple of weeks yet.  Also the Balaton variety is yet to come, they’re another dark fleshed sour cherry.

We’ll also have more Attika and Bing sweet cherries, some Bleinheim Apricots, and some early Springcrest Peaches. Only a modest amount of Cots and Peaches, that fruit is just beginning to come on for us. We’ll have some Red Currants and Mulberries as well.

See you Saturday!

 

Walnuts, not yet…

Posted in farmers market, Grouse Mt. Farm, organic fruit, whats fresh with tags , , , , , , , , , , , , on October 13, 2011 by Grouse Mt. Farm

 

Everyone is waiting for the walnuts, but they won’t be ready until next week. With a shortened week due to rain, there isn’t enough time to pick, husk and dry the nuts by market time. Next week for (almost) sure.

Hardy Kiwi Fruit on the vine

We will have this week:

Hosui and Shinseiki Asian pears, Italian prune plums, Elephant Heart plums, the last of the Fantasia nectarines and Honey-Nectar-Cots, and new this week the O’Henry peaches, Abate Fetel European pears, (next week: Seckels and Boscs). And apples: Gala, Prairie Spy, Swiss Arlet, Jonathan, Nickajack, Coxs orange Pippin. We’ll have the little Kiwis again this week and next as well, a few green beans (Romano)

                                                        Shinseiki Asian Pear

Everything is a couple of weeks later then it was last year, which was five to seven days later then is or was usual, due to the late spring and cooler early summer weather. As a result everything is later then we’re accustomed  to. ( Fresh Peaches in mid October?!)

See you Saturday.