January « 2016 « The Yellow Farmhouse Garden

January 28, 2016

Conservation District tree sales underway across Michigan

Filed under: Uncategorized — bob @ 12:27 pm

Every year, for as long as I can remember, the Soil Conservation District in my area has hosted a spring tree sale. Nowadays the soil part of their name is gone and are now known as the Conservation District because they are involved in so much more than controlling soil erosion.

Nearly every county in Michigan has its own Conservation District and just about every district holds some kind of plant sale. The plant selections may vary slightly from district to district but they all offer plants used for conserving soil and encouraging wildlife.

At these sales you can order conifers like spruce, pine and fir. Common deciduous trees like oaks, maples and cherry are available as well as the lesser known hackberry, persimmon and others.

Each district decides for itself which plants to sell but often you’ll find shrubs such as American plum, elderberry, cranberry, currents, hazelnuts and other varieties.

Native grasses and perennials are offered by some districts. At those sales you can buy big or little bluestem, indian grass, switchgrass and milkweeds.

Tree sales are a major source of funds that go toward conservation projects in the local districts. To find a Conservation District in Michigan, click on this link. Do it soon because plants often sell out early.

Bob

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January 26, 2016

Fall planted plants off to a good start

Filed under: Planting,Weather — bob @ 7:50 am

Now that normal cold weather is here, it’s easy to forget about the mild fall and early winter we had. That mild autumn and early-winter will probably turn out to be a real bonus for gardeners especially for those who did any kind of fall planting.

The roots of most fall planted plants continue to grow as long as the soil is not deeply frozen. A long, moderate fall and early winter like the one we had this past season, was ideal for fall root growth. That means the plants are now well established and will be raring to go this spring.

Garlic is one crop that is normally planted in the fall. I’m going to predict that this year your garlic crop will be better than normal. We should see larger than normal bulbs with larger and more cloves per bulb at harvest time. That’s assuming all other factors such as weed control, fertilizer and soil moisture are the same as usual.

Our tulips, daffodils, hyacinths and crocus should produce great flowers this spring too.

The same hold true for trees and shrubs. Any woody plants planted this past fall should be in great shape to make excellent growth in the spring. Anyone who planted fruit trees this fall will have effectively gained nearly an entire growing season — as far as root growth goes.

If we have one of those springs where we quickly jump from winter right into hot weather (which sometimes happen around here) those fall planted tress will be able to shrug off the stress. On the other hand, spring planted trees under hot, dry conditions will not fare as well.

Keep in mind that spring is still the best time of the year to plant tree and shrubs. This year however, el nino helped us out by allowing a moderate fall and early winter.

The US Department of Agriculture has developed digital tools that farmers can use to track developments like those of el nino and others, allowing farmers to make better planting, harvesting, storage and marketing decisions. As gardeners we can piggy back on that research and apply it in our own little corner of the world.

I plan to make a note in my garden journal to keep an eye for the next developing el nino and plan accordingly.

Bob

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January 12, 2016

Bitter pit spots on apples in storage

Filed under: Disease,Fruit — bob @ 2:15 pm

One of our goals in gardening is to grow as much as we can for Thanksgiving and Christmas dinner, I bet you do that too. Even if we end up with only enough servings for just Thanksgiving dinner, I call it a successful harvest.

Judy needed to come up with a dessert for Thanksgiving this year so she decided on homemade-from-scratch, gluten-free apple cobbler. Of course you need apples for apple cobbler so I went to my storage bin for the apples.

They were not the pristine apples I usually have, these were covered in small, unsightly spots. I’ve seen those symptoms before in years past. They had ”cork spot” sometimes called “bitter pit”.

To me, cork spot is a more accurate description than bitter pit. For one thing, apples don’t have a pit, they have an apple core. The other reason is because of the corky appearance and texture of the affected area. On the other hand, the spots do have a bitter taste, so “bitter pit” works too.

The corky spots develop just under the skin of the apple.

Some scientists separate bitter pit and cork spot into two different disorders with the difference being the timing when the spots show up. If they show up before harvest, it is cork spot. If it develops in storage they call it bitter pit. Either way it is not caused by any disease organism or insect.

Even though the disorder may not show up until Thanksgiving time, it has its beginning way back during the growing season when the apple was still on the tree. As the apple grows, there is some competition for water between the developing fruit and the growing leaves. That water competition may cause a calcium imbalance which weakens the cell wall in the fruit leaving it open for the symptoms to develop.

Pruning, of course, has a big effect on the number of leaves on a tree. So the proportion of apples to leaves can be different from year to year.

Rain or lack of it determines the amount of soil moisture available and that can change almost weekly during the growing season. So it is a complex set of events that contribute to the problem which is why you may not see it every year in your home grown apples.

Improper storage will often lead to bitter pit. In my case, I’m guessing it was because I did’t get the apples into storage quickly enough. That can cause the spots to show up before you have a chance to use the apples.

I had a few different varieties of apples in storage and some apples had spots and others didn’t — some varieties are more prone to bitter pit than others.

The corky texture of the spots made it much harder to peel the apples. Also, I ended up with smaller pieces because I had to cut away the affected area to get rid of the bitter taste.

Judy’s apple cobbler turned out great and was a big hit at the dinner, you couldn’t even tell it was gluten free!

I spared everyone from the convoluted story about the apples and their bitter pit spots.

Bob

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