B is for…

 B that rhymes with P–that stands for pollinator.

This entry is about the three pollinator B’s that visit our garden and who can never outstay their welcome. Bees, butterflies, and birds. People get annoyed with visitors who just seem to take over the house and just go about their business as if the hosts didn’t live there, too. Sort of like the hummingbirds who occasionally whir up into my face and stare at me as if I’m in the way. And the bumble bees who’ve taken over the lupine next to the pergola and always buzz me to let me know who’s in charge. And certainly the rock jays who set up a racket at dawn in their incessant fights with the mockingbirds, warblers, and cooing doves–oh those sweet doves–over who has rights to the cherry plum trees.

But, like I say, I can’t get annoyed with any of them. Without them, there wouldn’t be much purpose for our garden, it wouldn’t be as productive, and it wouldn’t come close to being as beautiful and fun. Besides, if they weren’t there, I’d just worry about why they weren’t.

Bees

DSCN1935When I was much younger, I thought of bees as a nuisance in my urban, suburban life. They’d always show up to land on my sticky sno-cone at the ball park or fly up around me when I was mowing the grass at my childhood home. Sure, I liked the honey that I knew they were responsible for, but of course I never thought about why they made the honey (wasn’t it for me?). When I became a Dad, my annoyance with bees became fear of their stinging my children, which happened rarely over the years, but just enough to reconfirm the fear.

It wasn’t until my love of plants became deep enough that my fear of bees turned gradually into appreciation, then reverence, and finally deep concern. With scientists’ and farmers’ realization of the stark decline in honeybee populations, and their naming of the phenomenon Colony Collapse Disorder (CCD), my own emergent devotion to plants became joined with a commitment to gardening as a way to stave off that collapse at least a bit in my own environment. With our move to California and our becoming Friends of the UC Davis Arboretum I gained practical ways to put that desire into action, specifically with planting of native varieties and other bee-attractive plants, as well as avoidance of  insecticides. More great ideas came from periodic visits to UC Davis’s Haagen-Dazs Bee Haven  , where hundreds of bee-attractive plants grow across all the seasons.

Gradually, I’ve added plants from these collections, nurtured some–like the lupine–that just spring up by themselves, and just generally become more attentive to the bees of all shapes and sizes that make our garden home at some time during the year. Because our growing season is year-round, there is always something growing that attracts bees. Since all plants flower, the plants I deliberately grow for their edible fruits are just as likely to attract bees as those that are advertised primarily for their flowering. The tiny yellow flowers that sparkle all over the tomatoes through the spring and summer may not be as large or vari-colored as the roses, but they have their own apis devotees.DSCN5784

At this stage in my education, there is nothing to match the springtime bee celebrations when the ceanothus and the wisteria are in bloom, closely followed by the orange blossoms, the cherry plums, and the meyer lemon. On some days the hum of the bees as they festoon the lavender, pink, and white blooms is almost a roar, and I’m drawn to stand amid the busy swarm as they go about their vital work. At these times, I am truly the visitor to what is most assuredly their home, and I try as much as I can to be a grateful guest.DSCN0270

Butterflies

My favorite butterfly visitors are a pair of white cabbage leafs that flit about the garden from spring through summer, occasionally landing on leaves and flowers of different plants, where their whiteness in some lights takes on the color of the leaf where they sit. But often they just appear from over the grey fence, then  dart and flutter across the garden before zipping back over the fence on the other side. Then there are the occasional what-look-like yellow monarchs that come into the garden and poke around before going on their way. One afternoon, I was returning from our mailbox down the street when one of them passed me like a yellow blur, turned 90 degrees into my front yard, and flew into the garden. I didn’t know from how far away he or she was coming nor how far he or she was heading, but the turn into our garden seemed purposeful, and I felt good that our garden may be a sort of destination, a regular stop along a route perhaps.garden cabbage leaf butterfly on zucchini leaf - 1

Then there are the little orange guys that stop by from time to time, as they did this August morning–oh yes, and the funeral duskywing (what a name!) that occasionally appears and that, just by chance, I was able two weeks ago to get a picture of on the ever-popular lupine.garden funeral duskywing on lupine - 1

A few butterflies come and go every day, but they never come in the numbers and with the humming show that the bees do at some times of the year. I can’t help feeling that one of these years they will stop coming altogether, because there will be no more of them, and these silent, flitting, flashing beauties will have gone the way of all those thousands of species that we humans will have systematically, even if sometimes stupidly unwittingly, destroyed. The numbers are startling. Numerous sources agree that monarchs, the showiest and most-storied of North American species, have declined by 90 percent, as habitats have been lost and necessary foods, such as the milkweed, have been lost with the habitats and through herbicides.

Birds

garden male house finch in peach tree - 1

While the peaches were in profusion in July, our heartiest competitors for the fruit on the tree were the house finches (see one above). They’d pick apart some of the best ones, and sometimes we’d be left with part of a peach. Other times we’d beat them to the peach. Overall, there were plenty for us all. When just one peach remained on the tree, we figured it belonged to the finches. Beauty before age, I guess.

If I could come back after my human death as another creature, I would want to be a bird. Granted, it’s no doubt a pretty fearful and hectic existence–the birds who visit our garden move fast, hide in the foliage, and rarely go out on a limb for more than a few seconds. As soon as they become aware of my presence as an observer, they scoot away, or at least find an interior spot among the leaves to spy back at me. But, wow, they get to do it from way above me, and they can almost in an eye blink swoop to another perch from which to scan the world around them. Meanwhile, I just plod along on the ground and hope to keep from tripping over a tomato vine, a jasmine root, or the shovel I left upturned this morning by the Japanese eggplant.DSCN1334

Chief among the swooping scooters are the hummingbirds, who helicopter around the garden and zip (and sip) from plant to plant during most of the year. I’ll be watering or pruning or weeding, with my eyes toward the ground, when all of a sudden I’ll hear a whir near my ear. The little bird is either just zipping past or sometimes hovering near me, sometimes waiting to look me right in the eye. I always blink first. A few times I’ve been lucky enough (as above) to catch one still enough for a photo. Other times I’ll hear their classic “tick tick” and get my camera ready, only to have my friend tantalize me by stopping for a second, then flitting to another short stop, then another and another, but never long enough for me to get off a good snap. Many’s the time I’ll look at a series of hummer pics I’ve taken, but I’ll have beautiful leaves in nice sharp focus and a ghostly blur where the bird has been.

Last week, I saw one through a side window sipping from an orange fuchsia bloom, but by the time I got my camera, my friend was gone to another place in the garden. I went outside and heard the tick tick, and I caught a glimpse in the wisteria, and then gone. Imagine the hummingbird in the fuchsia, below.

garden fuschia in bloom - 1

Of all the glorious songs of the birds who live in or near our garden, the one that most moves me is the plaintive “woo woo hoo” of the Eurasian collared doves. Our local pair calls all day long and spends part of the time in the cherry plum tree that overhangs our garden from our neighbor’s yard. Many years ago, a pair of doves lived in my neighborhood in Virginia, which bordered a small park. Often I’d be up early to walk in the park, full of tall old oaks and maples, and I’d stop to listen to the calling birds and try out my own plaintive dove call. I got pretty good at it, good enough that I imagined we were calling back and forth. Here’s a photo of one of our local residents, perched on the corner of our neighbor’s roof, a favorite spot for different species of our neighborhood avians to scan the territory and await the answering call.

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Z is for Zucchini

garden zucchini plant early july - 1

Chris:

I know that Z doesn’t come right after A, but when the Z stands for Zucchini, that lonely letter at the end of the alphabet just demands that it be paid attention to. Beware the summer gardener who plants zucchini. He or she will likely be knocking on your door to plead that you take some of these rampant dark green torpedoes off the grower’s hands. Or you will be finding some monster veggies on your doormat, placed there by the grower who is too embarrassed to ask yet again.

Lucky it is that zucchini is such a tasty and versatile veggie, because even a single plant that started from a two-leaf seedling in mid April can become a prolific producer by July, spread out over 30 to 50 square feet of huge multi-hued green leaves and gorgeous deep yellow blossoms, and keep producing into September. The zucchini is also amazingly efficient. Baking under the heat of a Sacramento Valley summer, our dry season, my current zucchini plant, almost a jungle in itself, needs only a few minutes of water spray a week to stay deep green and rich in succulent shoots and thick fruit.

Last spring was my first planting zucchini. I just popped the tiny seedling into our loamy, slightly alkaline, well-drained soil with some compost to get it started, and it didn’t take long, maybe two weeks, for new leaves to begin sprouting. By the end of May it was already a large, multi-leaved plant spreading over the ground, about six square feet, when, one morning, it was suddenly covered by white aphids. Rather than spray chemically, which I will not do, I cut back a bit on the water and just waited. Within a few days, ladybeetles began appearing on the leaves–a beautiful color contrast of orange amid the green–and in a week the aphids, and the ladybeetles, were gone, the plant healthier than ever.

This year’s plant–I now know better than to even think of planting more than one–followed the same growth pattern, but never developed the aphids, gets less water than last year’s plant, and covers three times as much square footage than last year’s. What we can’t give away of the produce we have used in salads, a tomato-cheese casserole, as “boats” for a mixture of cheeses and breadcrumbs, in loaves of delectable zucchini bread, as cups of grated ballast in large jars of homemade tomato sauce (see the entry “Speaking of Zucchini”), and as a layer in lasagna. Since the zucchini and our tomatoes flourish at the same time, they appear together in a range of dishes and create a Christmas-in-summer color pallet (With lasagna noodles and parmesan, we have the colors of the flag of Italy.)

garden zucchini and blossoms - 1.

A tip on regulating size of the zucchini fruit:

If you see small zucchini and large zucchini in the store, that’s not because they grow on different varieties of the plant. As I’ve learned the hard way, a zucchino (zucchini is plural in Italian) will just keep getting larger if you let it grow, but the plant will not put out new fruit–or at least fewer of them–as long as a large one is still unharvested. I’ve found thick foot-long monsters hiding beneath shoots and leaves, and if a new veggy appears beneath a yellow blossom one day, it takes less than a week for it to grow to a foot or more. So it you want petite zucchini, twist or clip them off within a few days of their first appearing.

Another amazing thing about this magic veggie is that, regardless of size, it has pretty much the same mild, fresh flavor. And I didn’t mention that these succulent items, encased in their tender, dark green rinds, keep for a long time in room temperatures. So, unless you use them or give them away, they’ll stay looking pretty on your table and waiting for more of their friends from the garden to join them.

A is for Apricot

garden apricot closeup on branch - 1

Chris:

(NOTE: See the Addendum for May 2017 at the end of this entry.)

(NOTE: See further Addendum for May-June 2018 at the end of the entry.)

Jean suggested that I do a “garden alphabet,” just to give readers a bit of the variety of what grows and thrives in the garden. I’m choosing Apricot for A because the apricot tree that flourishes in the front part of the garden, unlike the hearty peach I wrote about earlier (“Lazy Fair Peach Tree”), is one I planted four springs ago as a skinny 6′ sapling and have nurtured fairly closely ever since, until now I know enough of its habits to let it be most of the time.

In its first year I paid close attention to the online guides, which was important, because I learned not to be afraid to prune away parts of the sapling that were not thriving–including two feet of the trunk–so that the roots could nurture what was healthy. Of course, I worried that I might just whittle the sapling down to nothing, as bit by bit the upper trunk’s leaves paled and withered. But after those first two feet the withering of the leaves stopped. The remaining leaves stayed bright green and, soon, still in the tree’s first year, new branches began poking out.

The apricot is a thirsty child, particularly in its infancy, and its base needs to be kept moist. A bed of mulch and regular watering kept the young tree healthy, and by its second spring branches had sprung out in all directions and we had our first small crop of apricots, about twenty in all. Apricots appear early in the spring in the Sacramento Valley, roughly in February, and by mid-May they are ready to harvest, the earliest of our trees.

Now an established tree, about ten feet high and about the same in diameter–though she’s still growing–the apricot no longer needs intense watering . I have it on our drip system now a couple times per week in the dry season, and just rely on the rains between October and April to take care of the rest. In 2014-15, our driest season in the past 5, it survived during the water restrictions in California, although the fruit crop was small, only about ten apricots on the still young tree. This past fall and winter, with rainfall close to normal (almost 17 inches for the rainy season), I didn’t turn on the drip until May, by which time the new fruits were almost ready to pick. This May (2016) we had almost forty of the little beauties, firm and sweet and perfect for Jean’s pies, tarts, and jam.

.garden apricot tree in late July - 1

If you look closely, you can still see where I lopped off the top of the trunk in that first early spring, but now the younger branches have crowded around the gap and have reached four and five feet straight up toward the sun.  The stubby end of the original trunk is still there to remind me of that critical first year, even if no one else looking at this thriving young creature could imagine that it was ever in such danger.

Addendum: May 2017–Bumper Crop and New Cooking

garden apricots ready to harvest late may - 1

2017 produced our biggest crop yet

Chris:

The huge rains of the 2016-17 season–over 45 inches!–led to by far our biggest crop of apricots, almost 100 on our tree, most in clusters such as the one above. The branches have spread to about twelve feet wide and high, from about ten feet last year. We’ve harvested about a third of the fruit so far (May 26), and will be harvesting the rest over the next week or so. Jean has ambitious plans to cook and dry the apricots, which are particularly large and sweet. Some will also go into jam. We don’t want to waste a one.

Here’s cooking plan Number One: Stewed pork with fresh apricots, with cinnamon, onions, spices, and herbs (marjoram and thyme) from the garden. (More to come!)

kitchen pork stew with fresh apricots late may - 1

Jean’s pork and apricot stew, 2017

Addendum 2: May-June 2018–Cool Spring and Even Larger Bumper Crop

For the first time in the six years of this tree, the spring has been so cool (4-5 degrees below normal) that the apricot harvest did not occur until the last week in May. As you can see in the top photo below, the fruit were still greenish on the 21st, and so it was an additional week until most of the apricots were yellowy-orangy-red and soft enough to pick (next photo below from the 27th). Similarly, the cherry plum next to the apricot tree is full of hard red-purple fruit that won’t be ready until later in June, a week or more later than usual.

But what is really amazing about the apricot tree this year is the abundance of fruit. The pictures just below gives you some indication of how many fruit there will be over the whole tree, which is now fifteen feet high and similarly wide. The crop is so great (500-600 jewels?) that we will need to give most of the bounty away to neighbors. There will still be plenty for all of Jean’s culinary and freezing plans–and surely enough for the birds to feed on the many that fall to the ground..

The abundance also comes about after a winter of below-normal rainfall (16 inches, 4 inches short of normal), but the abundance may also be a lingering effect of the huge rains in the previous winter.

I’ll remind the reader that this tree is watered during the six-month dry season (May-October) by a drip system that runs twice a week, and there is no fertilizer besides the leaves that drop in winter. Of course, I don’t spray for insects. The fruit are what the tree puts out, and they are beautiful.

garden apricots ten days away from ripe may 18 - 1

Middle of May 2018

garden apricot bountry on tree may 27 18 - 1

Early June 2018

Cooking the Harvest

This June we’ve added to our culinary plans for the apricots several dishes and uses:

  • a chicken stew (to go along with last year’s pork stew) made in the slow cooker with boneless chicken, lots of apricots, and tomatoes
  • a cobbler with oatmeal, lots of apricots, and strawberries
  • a puff-pastry tart with apricots, a minced pistachio filling, and chopped pistachios on top (see photos below)
  • and a cauldron full of apricot jam (using 100 of the apricots), ladled into jars (refrigerated) and plastic containers (for freezing) (see photo below).

Making this jam is so much easier than making the cherry-plum jam (see “C Is for Cherry-Plums”) that we make yearly. Apricots come apart for pitting with one knife cut to split the fruit, and the pit doesn’t cling to the meat of the fruit, so there is no staining mess of juice. Moreover, each fruit is much larger than a cherry-plum, so 100 apricots is like 400 cherry plums in a batch.

To the 100 apricots, you can add a about a cup of water in the pot, but do this according to how thick the cooking fruit turns out to be as you cook it on medium to low over the burner.  You may want more or less water. Remember, the more water you add the longer is takes to boil down the fruit to the right consistency. As an alternative to water, you can add some sweet fruit juice–like apple or grape–for tang and a slightly different flavor.

The three other key ingredients are sugar, fruit pectin, and lemon juice. As the apricots cook, taste to see how much sugar you need to add. Keep sprinkling in baker’s sugar as the fruit cooks, again only according to taste. If you use fruit juice instead of water (see above), you can use somewhat less sugar. But all this varies according to your taste as the fruit cooks.

Fruit pectin is also optional, depending on how thick you want the jam. Remember that jam thickens as it cooks down, and it will also get thicker as it cools. I used about a tablespoon of pectin with the 100 apricots, but I don’t like jams particularly thick.

Lemon juice adds tang to the mixture and also helps in thickening. But, again, it’s not essential. Have a lemon ready for squeezing as you cook the apricots, if you want that lemony tang.

kitchen apricot jam and fresh w roses june18 - 1

Apricot jam in jars to be refrigerated (plus fresh apricots and roses) June 2018

kitchen apricot tart w pistacios june18 - 1

Jean’s apricot tart–puff pastry, fresh apricots, pistachio filling and topping

kitchen apricot tart w ice cream june18 - 1

Apricot tart, with butter pecan ice cream–can it get any better?

Here are the year by year totals so far:

Year                Height               Harvest

2012-13          6′ (-2′)=4′                 0 (just planted)

2013-14          7′                             20

2014-15           8′                            10 (worst draught)

2015-16           9′                             40

2016-17           10′                          100 (45″ rain)

2017-18            15′                          600

 

Lazy Fair Peach Tree

garden peaches early july - 1

It’s the middle of July in Northern California, where our tidywild little garden is soaking up the heat of the Sacramento Valley. The highs have varied between 85 and 105 in the last month, typical, with the cooling breezes from the Sacramento River Delta to the south easing us to the 50s or low 60s by every dawn. The last peach of the season was munched by the finches earlier this week, but the birds and the gnarly tree that grew the peaches shared so many yellow-orange gems with us in the last month that it’s taken all our ingenuity to think up ways to use them. Gifts to neighbors and friends, plus Jean’s pies, a cake, muffins, compote for pancakes, topping for cereal, homemade peach ice cream, and fresh snacks plucked right off the tree have still left us with a box of beauties in the fridge.

I’d like to take credit for this tree, but like so much else in the garden it was a gift to us as part of the purchase price for the house. It was smaller then, but already mature, and it presumably had been bearing for several years by the time we became its caretakers. Or am I just more of an onlooker, or cheerleader, or occasional tidy-upper?

One thing about inheriting trees that you didn’t plant is that you don’t have too many illusions about who’s responsible for the bounty each year. The peach tree, the orange tree, the cherry plum, the nopales, and almost all the rose bushes were here when we moved in. Mostly what I do for these hearty creatures is prune and water (and think about pruning and watering), but the roots and health of the plants were established before I came along. Seriously, what I mostly do is try to stay out of their way, so they can do their thing. Well, that’s less true of the rose bushes and nopales than of the orange, peach, and cherry plum. If I didn’t regularly lop new leaves off the nopales (AKA prickly pear), it would have built an impenetrable barrier in the south side of the garden and taken over the orange tree. And if I didn’t trim the dead heads off the rose bushes about once a month and regularly trim back the shoots, there’d be thorn thickets galore. A great virtue of this part of the country is that many plants grow year round, so, for example, no month goes by without new roses or nopales. And that means pruning.

The peach tree, though, has now gone several years without pruning or fertilizing, and it hasn’t missed a beat. I have lazily mulched the tree by just letting the leaves that fall each autumn lie where they come to rest, and in the spring this year I added to this leaf mulch by tossing in the last patches of grass I had dug up nearby to make room for a new venture, strawberries (more on that in another post). I don’t know if there’s a connection between this laissez-faire attitude to the tree and its health and productivity, but I have noticed in the past few springs that the tree has not suffered from leaf curl (a shriveling condition), which had happened a few years earlier.

Now where my “lazy fair” attitude may be a problem is in what happens when the peaches in April and May start to turn from tiny green tufts of fuzz into real fruit, and they multiply on each branch and get bigger. The guides all say that I should be thinning out the new fruit on each branch, lest the branches get so heavy that they break. But I hate to lose the luscious, beautiful fruit–even if by mid-July I’m wondering why I wanted so many!

So I get what I deserve. Indeed, as May turns into June, all the fruit-laden branches start to bend. Last year, with my hesitancy to thin out one of the branches, the branch splintered in late June, right near harvest time. But it didn’t break clean through; instead, enough of the vital connection remained that nutrients continued to flow through the branch and the peaches thrived. This year, the same branch, partly broken, continued to bear peaches, though fewer than in 2015.

Meanwhile, the most fruit-heavy branch on the tree this year bent lower and lower, and the same thing happened. To keep the break from getting worse, I propped it up on our step ladder. Again, the peaches were fine all the way through harvest. But this time, because of the way the branch hung over my strawberry patch, I decided immediately post-harvest to lop it off. C’est la vie.

It’ll be interesting to see what happens next year. I’ll probably be doing some more pruning in the fall, to even out the branch symmetry and keep the tree from growing too tall, and from growing too far into the orange tree next door. We’ll see. The lazy fair has mostly worked out so far, but there may be a limit to the fun.

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Last peaches of summer 2016, with finch posing