Saturday, July 15, 2006

Monday, July 10, 2006

Main Crop Figs


Growing fast in the July heat. Brebas not ripe yet though. They are just hanging on to torment me. Posted by Picasa

All of a sudden




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Tuesday, July 04, 2006

The Ginkgo



The young one is in our back yard. Posted by Picasa

GErmans like ginkgos and have a museum devoted to them.

Monday, July 03, 2006

Sunday, July 02, 2006

Chinese Chives

No photo today (Ning has the camera in China) but this is what Chinese chives look like. Yesterday I made Chinese dumplings for honored guests. The filling is a mixture of finely chopped Chinese Chives (garlic chives, also called Chinese leek), some finely chopped tofu, and some finely chopped scrambled egg. These are combined with some soy sauce, and packed into wrappers made from flour and oil, then boiled. This is not exactly the same recipe, but amazingly similar, considering that it it is from a Thai recipe.

The Chinese chives grow easily. They are perrenial and once established, grow rapidly after cutting each crop. We have them in two half-barrels, which makes them accessable for cutting, and allows for close management (especially keeping weeds out, since young chives and grass look so much alike). This is about the 3rd cutting this year. They will get a dose of fish emulsion to speed the next crop. There are several varieties in China. The better ones here came from a packet of seeds that Ning brought from China. They are a Winter Dormant variety.

As a onion/garlic family plant, the flowers should attract beneficial insects, and the plants may keep away some harmful insects. They are supposed to be pest free, but there was a problem last year with a tiny black aphid. Some soap spray solved that problem but it took a couple of tries.

Monday, June 26, 2006

Ginkgo Seedlings

These were started last year without much effort. The seeds were collected in Fall 2004. They were kept in the fridge over the winter and planted in containers that had other things growing (like tomatoes and peppers) so that they did not need individual attention. Only about 1/2 of them survived the winter - something ate the others. Some people are more scientific about starting ginkgos from seeds. I did the same this winter. The seeds looked a bit moldy so if they grow it will be a surprise - but last year's were a surprise as well. Posted by Picasa

Saturday, June 24, 2006

Brown Turkey Fig

This tree was very productive last year - at least 2 dozen figs. The flavor was "pretty good" - the Petite Netgri and Brunswick seemed more flavorful, but were not nearly as productive last year. It was overwintered in the garage on the coldest days this winter. In the Spring while still dormant, it was removed from the pot, as much soil removed as possible, and moved into a wooden container in hopes that the roots could keep cool.

Today the first signs of tiny main crop figs were visible. There are no breba (overwintered crop) because they all fell off after looking promising, in about April.

The soil is an organic mix, with a big handful of crushed eggshells for calcium, a handful of commercially available dried crushed fish bones, and a handful of organic slow acting tomato food.

Brown Turkey appears to be popular in the UK, and seems also to be known as "Brown Naples" which is interesting because this variety is thought to originate in the Provence region of France. I have not been able to find out why it is called "Brown Turkey". The Calimyrna fig originates in Turkey, but that is a different variety. Posted by Picasa

Friday, June 23, 2006

Italian Honey = Marseilles = Blanche = Lemon Fig

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This fig tree is in a container due to no room in the yard. Also, it can be hauled into the garage if the winter days get too cold. I haven't tasted these yet - there MIGHT be one tiny main crop fig starting but the bud is still to small to be sure. This variety (which, like many figs, has many names) was a favorite fig of Thomas Jefferson. This variety is apparently popular in the Northwest, but is also a heritage variety in the south.