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The lazy approach to this post. I have made jam from Texas wild dewberries and jelly with wild plums. I and anxious to add a jam or jelly from each to the wild Texas offerings from below. This is an article from Texas Parks and Wildlife, link included.

Use Texas’ bounty of native fruits for your next pie or jelly.

By Dyanne Fry Cortez

Illustrations By Clemente Guzman

http://tpwmagazine.com/archive/2013/aug/ed_3_wildharvest/

I still recall the summer I discovered mustang grapes.

I was 18 years old, working in a Youth Conservation Corps camp at Inks Dam National Fish Hatchery. One of our projects was clearing undergrowth from the Colorado River bank west of the rearing ponds.

When we started, the place was a jungle. It had huge, lovely shade trees, but they were hard to find in the tangle of weeds, shrubs and vines. Any visitor who wanted to bushwhack a path to the water risked a run-in with poison ivy. Within a week, nearly everyone on our crew had a rash.

Less hostile, but equally abundant, were the gray-green, heart-shaped leaves and twisty, grooved wood of wild grapevines. I’d seen them before (they’re everywhere in the Hill Country) but didn’t know they actually produced grapes until I glanced at a vine we’d just chopped down with our loppers and pruning saws. It was loaded with small clusters of round, deep-purple fruit.

Mustang Grapes

Mustang grapes make a zingy grape jam.

Assured by a supervisor that they were safe to eat, I picked one and gave it a try. Extremely tart, but it had a definite grape flavor. Within the fleshy outer skin, a sweetish blob of white pulp enclosed several seeds. I looked up and saw more grapes hanging in the trees. Not the kind of thing you’d eat by the handful, but they were so pretty. In my teenaged, tree-hugging heart, I just knew they had to be good for something.

On my next off-duty afternoon, I “rescued” a tub of mustang grapes from the riverbank and dropped them off at my mom’s house in Burnet. When my summer gig ended, I came home to jars of zingy grape jam.

Since then, I’ve spent many a July day in search of wild grapes. Along the way, I’ve gotten acquainted with dewberries, agarita berries and prickly pears. There are wild fruits all over Texas. Finding them, gathering them and turning them into something good to eat add up to a great recipe for connecting with the outdoors.

Free food, you say? I wouldn’t call it that. Some wild fruits grow in inconvenient places. Many are armed with thorns or other natural defenses. Some seasons produce abundant crops; other times, it takes a lot of foraging to gather a batch. And some harvests are followed by days of work in the kitchen.

Maybe it’s the challenge that attracts me. Or maybe that first spoonful of mustang jam gave me a lifelong taste for untamed flavor. Here’s a sampling of what Texas has to offer.

Agarita (Mahonia trifoliolata)

Range: Edwards Plateau and Trans-Pecos, may appear in other areas
Harvest time: May to early June

agarita

Agarita

With sharp-pointed leaves and red berries, this hardy shrub resembles a holly, but actually belongs to the barberry family. Agarita grows under oak and elm trees, along fencerows and at the edges of wooded areas. Plants that get sun at least part of the day are more likely to produce fruit.

Picking agarita fruit is hard work. The berries are small, a quarter-inch or less, and well protected by the prickly foliage. My favorite way to harvest them is to spread a sheet on the ground and whack the bush with a broom handle or other suitable stick. Scraping branches with barbecue tongs works, too. You’ll lose some fruit in the dirt (but they’ll be enjoyed later by wild creatures), and you’ll get a lot of leaves and twigs mixed in with your harvest.

Back home, I dump the whole collection into a large cooking pot, fill it with water, and let it sit for several hours. Leaves and dirt sink to the bottom; berries float to the top, where I can scoop them out with a strainer. That’s the idea, anyway, and it sort of works. If I spend half a day picking and wind up with two gallons of cleaned fruit, I feel as if I’ve done well.

Agarita makes a pretty red jelly with a flavor all its own. I’ve also seen recipes for a sweetened juice cooler and an agarita wine.

Dewberry (Rubus trivialis)

Range: East and Central Texas, coastal river valleys
Harvest time: May

Dewberry Agarita

Dewberries

Dewberry is a wild blackberry that grows on a low, trailing vine. Its thorny stems and white, five-petaled flowers mark it as a member of the rose family. Berries start out green, then turn red, but are sweetest when they’re black and fully ripe. This is one wild fruit that’s good to eat right off the vine. It’s also good for pies, cobblers and preserves.

Botanist Scooter Cheatham, director of Useful Wild Plants Inc. and lead author of its multivolume encyclopedia, offers this tip for Texas wild harvesters: “When the dewberries are ripe, the green [mustang] grapes are coming along. If you can’t find enough dewberries, put in an equal amount of green grapes, and it makes a scrumptious cobbler.”

Mustang Grape (Vitis mustangensis)

Range: Eastern two-thirds of state
Harvest time: May through July

Several species of wild grapes are native to Texas. The tart, highly acidic mustang grape is the most common. It climbs trees and drapes itself over fences. Large, old vines can be found in wooded areas. I’ve gone hunting many times and found a good bit of fruit hanging too high to pick, even with a good ladder. When they’re within reach, grapes are easy to harvest. Pull them off the stem one by one, or clip clusters with a small pair of garden shears and remove the stems later. Wear latex gloves: the acid in the fruit can irritate skin and leave hands itching for days.

Guten Appetit!, a cookbook published by the Sophienburg Museum in New Braunfels, offers this advice on picking green grapes for preserves or cobbler: “Use grapes that are not mature, about the size of an English pea and before the seeds are hard.” For my own jam, I wait until they turn purple in July.

Other Vitis species grow in various parts of Texas. Wherever you live, there’s probably a vine nearby that could provide fruit for jam, jelly, cobbler or wine. All of our native grapes are dioecious, producing male and female flowers on separate plants. Only female vines will bear fruit.

Western Mayhaw (Crataegus opaca)

Range: East Texas near Louisiana state line
Harvest time: April through May

mayhaw

Western mayhaw

Mayhaw is a type of hawthorn, a small to medium-sized tree that flowers in spring and produces a cranberry-red fruit. It grows in acid soil along rivers and sloughs, often standing in shallow water, but will also grow on dry land. Jim McNeill, a jelly maker of long experience, had a grove of large mayhaws at his home in Nederland.

“They were probably in excess of 75 years old, but Hur­ricane Ike flattened them,” he says.

The fruit falls off when it’s ripe, and mayhaw pickers harvest it from the ground. McNeill would spread a sheet under his trees, catching the fall over several days. If spring rains come at the right time, some locals gather the fruit by taking boats up the backwater sloughs. Rising water lifts fruits that have fallen at the river’s edge, and people scoop them up with nets.

McNeill uses a three-pot steamer system to extract juice for jelly. “Raw mayhaw extract is so bitter it would roll your tongue,” he says, “but the jelly is tops, I gotta say. It’s about the best, other than maybe fig preserves.”

Texas Persimmon (Diospyros texana)

Range: Central and South Texas, Coastal Plains and Big Bend area
Harvest time: Fall

persimmon

Texas persimmon

A small tree with attractive peeling bark, Texas persimmon produces black, tomato-shaped fruits about an inch across. As with the wild grapes, fruit appears only on female trees. Common persimmon (D. virginiana) grows in East Texas and makes a slightly larger, orange-colored fruit. Persimmons contain high levels of tannin and are not fit to eat until they fully ripen, begin to wrinkle and go soft.

“When they look bad, they’re actually good,” reports Scooter Cheatham.

Ripe fruit can be eaten fresh or baked into puddings and breads. I’ve seen recipes for persimmon jelly, but never had much luck getting it to jell.

Plums (Prunus species)

Range: Statewide
Harvest time: July through September

plum

Plums

Texas is home to several species of wild plums. The most common, perhaps, is the Chickasaw plum (P. angustifolia), a small tree that forms thickets on prairies and savannahs from East Texas to the Rolling Plains. The rose-colored plums can be picked and eaten right off the tree. Mexican plum (P. mexicana) trees grow larger, up to 35 feet, and are more likely to be found scattered among other trees in riparian woodlands. Its purple fruit is less palatable on its own, “but it makes wonderful preserves,” Cheatham says.

Prickly Pear (Opuntia species)

Range: Statewide
Harvest time: Late summer to fall

Prickly Pear Cactus

 

Prickly pear

It may take an expert to identify the particular species, but most Texans know a prickly pear when we see one. The plants produce showy flowers that mature into cylindrical fruits known variously as pears, cactus apples or tunas. The flattened stems are usually armed with wicked spines. The tunas have spines too: clusters of tiny stickers called glochids, more treacherous because they’re so easily overlooked. Tunas can be eaten fresh, but take care to peel them first.

When harvesting prickly pear tunas, it’s best to wear protective gloves, long pants and boots. Katy Hoskins, who grew up in the Trans-Pecos area and now lives in Sweetwater, uses barbecue tongs to pick tunas off the plant.

“Then I hold them with a meat fork and use a hand-held propane torch to sear off the spines,” she says. Prickly pear fruit makes a hot-pink jelly, a syrup for flavoring candy and drinks or a wine that turns golden yellow after a few months on the shelf.

The Responsible Gatherer

You don’t need a hunting license to stalk wild fruit. However, some practices followed by good hunters apply to gathering as well.

Know your target. Just like shooting the wrong bird can get you a stiff fine, sampling fruit from the wrong plant can make you sick, or worse. Don’t eat anything you can’t identify.

Respect the resource. Birds and wildlife eat wild fruits, too, so don’t take more than you can use. And don’t gather fruit or seeds from rare, threatened or endangered species.

Be careful where you pick. It’s against the law to collect plants or plant parts in state and national parks. Parks run by local governments may have similar rules. Picking on public roadsides is not recommended because of safety concerns. Your best bet is to collect on private property, with permission. If you don’t find any of these plants at your own place, check with a friend or relative who owns some land. Many people lack the time and inclination to harvest their own wild fruit, and are happy to let someone else do the work — especially if they get a pie or a jar of jam as part of the deal.

Recipes

Wild Plum Jelly

(From Janell Turner of Claude)

5½ cups prepared plum juice (see below)
6½ cups sugar
1 box Sure-Jell Fruit Pectin
½ teaspoon butter or margarine

Start with about 5 pounds of plums. Remove pits; do not peel. Put in pot with 1½ cups water and cook until tender. Mash through colander to strain. Bring juice to boil, reduce heat, cover and simmer 10 minutes, stirring occasionally. Measure 5½ cups juice into 6- or 8-quart saucepan. Measure sugar into separate bowl. Stir pectin into juice. Add butter. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Bring back to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat, skim off any foam with metal spoon. Ladle quickly into prepared jars.

Persimmon Chiffon Pie

Graham cracker crust
1 cup persimmon pulp
4 eggs, separated
1/3 cup and ¼ cup sugar
1 envelope unflavored gelatin
¼ tsp salt

Beat pulp and egg yolks together. Mix 1/3 cup sugar, gelatin and salt in saucepan. Add pulp and yolk mixture to saucepan. Cook and stir until mixture just comes to a boil. Remove from heat and cool, stirring occasionally, until mixture mounds up on a spoon. Beat egg whites until they form soft peaks. Add ¼ cup sugar and continue beating until stiff peaks form. Fold in the cooked persimmon mix, pile into graham cracker crust and chill.

Online Extra: More Recipes

About jellies and jams

When great-grandma made jelly, she cooked it until it jelled using the natural pectin in the fruit. That’s possible with many of the fruits mentioned here, but it’s tricky. When I’ve faced chiggers, rattlesnakes and Texas heat to harvest my fruit, I don’t take chances in the kitchen: I use powdered pectin (Sure-Jell and other brands). The basic cooking and canning instructions are in the box, so the recipes in this section won’t go into detail about that.

The challenge is getting your harvest to the cooking stage, then figuring out the right proportions of fruit, pectin and sugar – because the recipes in the box usually aren’t written for wild fruit.

Agarita Jelly

Place cleaned berries in a large pot and add enough water to cover fruit. Cook until berries start to pop open, or until they appear tender when pressed against the side of the pot with a spoon. Pour fruit and water into a jelly bag and let it drip overnight. It’s okay to squeeze the bag once or twice, gently. Combine one box of pectin with 6-1/2 cups juice and 7 cups of sugar.

Dyanne’s Low-Sugar Mustang Jam

I’ve made grape jam according to a standard Sure-Jell recipe (5 cups grapes, 7 cups sugar), but sometimes I like to dial back the sweetness and let the tart flavor really come through. This requires specially formulated pectin. It’s a little harder to find: look for a box labeled “light”, “low-sugar” or “no sugar.”

Wash grapes, add water to pot and boil for an hour or so. Pour mixture into a sieve and stir vigorously, forcing through quite a bit of pulp along with the juice. Discard seeds and leftover skins. Use one box low-sugar pectin, four cups pulverized fruit and 2-1/2 cups sugar.

Mayhaw Jelly

(Gail Smith, Harvest Time Farm Stand, Canyon Lake)

Cook mayhaw fruit, mash and strain. Use 4 cups juice to 1 box pectin and 5 cups sugar.

Prickly Pear Jelly

(Reprinted with permission from Native Plant Society of Texas News, July/August 1988)

Rub fruit with a heavy cloth to remove the tiny bristles. Or, better still, hold it over a flame and burn the bristles off. Wash and slice the fruit into a saucepan, then add 2 cups water for each cup of fruit. Cook until soft – don’t hurry! – and strain the juice through a jelly bag or several thicknesses of cheesecloth.

For jelly, use:
3 cups prickly pear juice
½ c lemon juice
1 package pectin
4-1/2 c sugar

Marmeladenkuchen (Marmalade Cake) with Green Grape Preserves

(From Guten Appetit!, Courtesy of Sophienburg Museum, New Braunfels)

Preserves
Pick stems and wash grapes (use grapes that are not mature, about the size of an English pea and before the seeds are hard). Put in large kettle with sugar, a pound of sugar for each pound of grapes. For 5 pounds of grapes, add 2 cups of water. Gently boil until a dark red in color, about 3 hours, stirring often.  Pour into sterilized jars and seal.

Cake
1 cup butter
2 cups sugar
¾ cup milk
4 eggs
3 cups flour
2 tsp. baking powder
1 tsp. vanilla
Pinch of salt

Topping
4 eggs
1-1/2 cups sugar
1 tsp. vanilla
2 cups pecan bits

Marmalade – 1 pint green grape preserves (see above)

Cream butter and sugar together; add eggs one at a time and beat. Add milk that has been combined with vanilla, alternately with flour which has been sifted together with salt and baking powder. Pour into a greased and floured pan (9” x 13” x 2”) and bake at 325 degrees for 35 to 30 minutes.

While cake is baking, prepare topping. In large mixing bowl, beat eggs until light and foamy. Gradually add sugar, continuing to beat until very thick. Fold in vanilla and pecans. Remove cake from oven when done and spread marmalade over hot cake. Pour on topping and return to upper third of oven; bake until lightly brown and crusty. When cool, cut into squares and serve.

Mustang Sorbet

(Justin Arecchi, Justin’s Ice Cream, San Antonio)

Put 1-1/4 pounds cane sugar in large jug and fill with water to make 1 gallon. Stir and refrigerate overnight. Add 1 quart strained grape juice and freeze in ice cream freezer.

Berry Pudding

(Marie Offerman, New Braunfels)

Ingredients for 2 servings:
1 cup crushed dewberries (or any other berries)
2 to 3 T sugar
2T cornstarch mixed with cold water. Adding a small amount of berry juice won’t hurt.
Whipped cream

Combine sugar and crushed fruit in saucepan. Bring to boil over medium heat, being careful not to burn mixture. After sugar is melted and mixture starts to boil, stir a few spoonfuls into cornstarch/water mixture, then add that back to the saucepan. Continue stirring on low boil until pudding thickens. Put in bowls and cool. Top with whipped cream before serving.

Prickly Pear Juice – No-Cook Freezer Method

(Barton Hiatt, Dripping Springs)

Pick tunas when they are very ripe, almost ready to fall off the plant. Peeling is optional, because the tiny thorns will be filtered out in the final step. Mash thoroughly with wooden mallet and freeze, which will help break down remaining fibrous material. Thaw mash and push through a colander, then strain again through fine mesh. Juice from the first pressing will be very concentrated; it’s good for some recipes, don’t drink without diluting! You can get a second press from the same mash by adding water and putting it through the strainers again. Juice and concentrate can be frozen or used right away.

Prickly Pear Popsicles

(Courtesy of Baja Arizona Sustainable Agriculture)

2 cups prickly pear juice
1 cup water
2T lemon juice concentrate
½ cup sugar or agave nectar

Blend juice and water; add lemon juice and sugar. Freeze in ice-pop makers.

Prickly Pear Punch

(Courtesy of Baja Arizona Sustainable Agriculture)

Two 2-liter bottles lemon-lime soda
8 oz prickly pear juice concentrate
4 oz lemon juice concentrate (to taste)
10 sliced limes (to taste)
Ice (as much as possible)

 

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Jammin’

7 Comments

Although I have been quiet with my blogging I have been staying busy with the garden, the bees, the beer sampling and trying to make sense of the crazy politics. I promise that I will not bring politics into the mix…

I started picking my first strawberries in late December…not really enough to call a harvest but those that survived the trip from garden to kitchen were cleaned up and placed in a freezer bag. I tend to snack on the goodies when out in the garden, berries, snap peas and now the asparagus spears that are poking through. Thanks to a Valentines gift from my wife several years ago I have a little sink with running water in my garden. A quick rinse and I have a garden fresh snack.

IMG_0840

I don’t believe this one survived the trip into the kitchen. March has been a better month for strawberries and based on blossom count April should be awesome. I celebrated the first day of spring yesterday by whipping up a batch of strawberry jam. Results, 6 –  1/2 pint jars, 2 – 1/4 pint jars, 1 – 12 oz. jar and a miscellaneous sized cute jar found in amongst my canning supplies. FYI, I use the “SureJell” low sugar pectin and recipe as it allows, in my opinion, more of the fruit flavor to come through.

IMG_1351FullSizeRender

Yum! I decided to label my jars with the label being used for my honey. The design for “Bishop’s Bees and Honey” is under revision….I hope to have a new logo and label design before first honey harvest around May 1st! By the end of April I should be managing 12-13 hives. I still have swarm traps out so that number could grow. I am more excited about those numbers than my wife is, but, she does do an amazing job selling my honey. My “honey” really knows how to move my honey!

Another brief note on berries…….the trails around our area are covered up with Dewberry blossoms. Dewberries are a small but tasty blackberry that grows wild here. This is the most amazing display of blossoms in the 12 years we have lived in Kingwood. I am looking forward to the harvest time….should be a good one.

IMG_2879

Just a sampling of what is to come.

TTFN

Bishop

Where is our Winter? 

8 Comments

Took a tour through the garden today, December 30th. In the northern hemisphere it should be winter! Apparently not! 

Asparagus should be sleeping, not! I found 3 lovely stalks poking up through the cover of leaf mulch. They are so sweet and tender.  

  Those young purple stalks are amazing! 

Tomatoes – the variety that hasn’t succumbed to our “winter” is Matt’s Wild Cherry. Picked a couple of handfuls and noticed that there are still blossoms forming! 

  
  
I thought the green beans were done but I am finding new blossoms. I have a number of very mature pods that I left on the vines for seed but tucked away in the foliage are new blossoms and some developing pods. 

  
My sugar snap peas are behaving as if we have the cool spring weather that they thrive in. It is not a surprise to see them doing well at this time of year. 

  

All photos today from my iPhone. Handy and they do make a decent image. 

Lemons are ready to pick, beets are very slowly gaining ground and the strawberries are blossoming in earnest! The yellow onion sets are looking great. I don’t have high hopes for my blackberries, may have to rely on the wild ones – the wild ones are small, have too many thorns, scratch the heck out your hands but make great jam! 

Last note; my “Garden Hives” are nearly ready. I have put the natural finish on two of the four and then the weather changed. Next week we should be above 60 degrees F, so I can finish the last two. 
Unfinished and then finished. 

  
  
TTFN

Bishop

Thanksgiving Day Strawberries

5 Comments

It is November 27th in the northern hemisphere and I am picking strawberries. Not many but they taste yummy. 

   

  

 Normally I don’t have strawberries until late February or early March here in Houston. I am not complaining – I love ripe strawberries from my garden any time! Fingers crossed that my early spring crop will be abundant! 

I took my sons dog for a run today at the soccer fields nearby. The eastern edge backs up to the woods and has been home to a prolific dewberry patch – wild blackberries. A few days ago while letting the dog run I noticed that the grounds keeper had severely cut back the eastern perimeter and nearly wiped out the blackberries. So, today I carried a bucket, trowel and clippers to the fields. I rescued a dozen root cuttings for my garden. Fingers crossed that they will thrive in a “managed” garden. 

I do love my berries! Jams, preserves and eating them fresh. Next trip to see my mom in Los Osos, CA, I will abscond with some root cuttings from the wild blackberries near her house. They tend to be a bit larger and a bit sweeter than our Texas dewberries. Hmmmm, I really think I need more land! Let’s see what 2016 brings me! 

TTFN

Bishop

The Last of the Strawberries

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I used up the last of the 2014 strawberry harvest today. I made a low sugar recipe resulting in 2-12 oz. jars, 4- 8 oz. jars and 1-4 oz. jar of wonderful Strawberry Jam. This was a banner year for my strawberry harvest. I am not sure if my bees will make much difference next year as strawberries are largely self pollinated, but, they can’t hurt!

I do love my morning toast with a healthy dollop of backyard jam, whether it be my strawberry jam or my blackberry jam….wild or domestic! No domestic blackberries this year as they met with a breakdown in communication with my hired help. The sprinkler installation guy, my son Ben, was a little too rough with the existing plants, they all died….next year or the year after may be a good year.

So, what does lite jam mean? Standard recipe calls for 5 cups of strawberry mush and 7 cups of sugar…..so danged good. The lite recipe is also 5 cups of mush but only 4 cups of sugar. I really like the lite recipe as I think more of the fruit flavor comes through. I will admit that the last batch of Dewberry Jam, a wild blackberry, was made as a full sugar recipe….wow…very good!

An 8 ounce jar of my very good Strawberry Jam.

An 8 ounce jar of my very good Strawberry Jam.

Now…clean the kitchen and bottle my Russian Imperial Stout! – Tomorrow, I just sampled a couple of Kona IPA beers and they were awesome. That should be detailed in my beer blog in a day or so.

http://bishopsbeerblog.com/

TTFN

Bishop

 

 

 

 

TTFN

Bishop

 

Jammin’

2 Comments

This growing season saw a bumper crop of strawberries. The result was lots of fresh berries for snacking and tons for jam making, lots of jam! The blackberries were starting to look really good toward the end of May. I had high hopes for a good blackberry harvest based on the number of blossoms and the large size of the developing berries – and JAM!.

The blackberry harvest started out strong. When I was home more berries made the freezer bag than we used for fresh eating. During my out of town work assignments the ratio was reversed. I still thought I had a chance to load up the freezer but the local birds discovered my luscious, juicy and organically grown berries. I would see dozens of berries that needed another day to finish ripening only to discover them gone, missing – nowhere to be found the next day. Evidence of birds sitting trellis wire was abundant. I guess next year I will have to invest in some netting.

Friday this past week I needed to clear some freezer space for my wife. I had partial freezer bags of blackberries, strawberries and some wild dewberries. I spent an hour and a half scratching the living daylights out of my arms and legs as I braved the thorny dewberry patches only to be rewarded with less than ½ gallon of berries! They have great taste but they are, oh so small. I decided to make a mixed batch of berry jam! Problem solved, room in the freezer and a 9 +  jars and jam! I say 9+ because I fill a jar of the foam skimmings’ and the bottom of the pot for my wife. She makes an interesting oatmeal frittata with egg whites and tops it with the lower grade jam. Still tastes great but doesn’t look as nice in the jars.

Garden chores out of the way for today consisted of removing 5 tomato plants that gave their all against this brutal summer that Houston has been suffering through. I replaced them with some grafted varieties and hope to get them well established during the tail end of summer. I hope to have tomatoes through Thanksgiving again this year!

My son and his friend kept the garden well watered including all of those pesky weeds. I should have provided some more detailed instructions on weeding while watering – an alliterative activity that aids the garden. That said….I have been pulling weeds like crazy! They have made a nice layer in the compost bin. I added about 6 inches of leaf mulch and 10-12 inches of grass clippings on top of them. The pile should really heat up now!

I pulled the leaf mulch out of my second bin. I am nearing the bottom of that bin and found some nice finished compost. I spread about 8 – 5 gallon bucket loads of the compost into the bed holding most of the tomatoes and cucumbers. Today being a three t-shirt day in Houston I will postpone spreading the remaining compost for another day…..none of the upcoming days look to promising in the next week so I guess I will just have to suck it up through a few more days and shirts until the job is done.

Thorny, scratchy and very tasty wild dewberries.

Thorny, scratchy and very tasty wild dewberries.

 

Kathy's Frittata - Her first bite was followed by these words, "Ewww seeds, but tasty!"

Kathy’s Frittata – Her first bite was followed by these words, “Ewww seeds, but tasty!”

TTFN

Bishop

Foliar Feeding with Vermicomposting Leachate

4 Comments

That is a bunch of technical gobble-di-goop that means I made a liquid feed sprayed on the leaves of my plants using the liquid that comes off the bottom of my new composting bins. I am now using “Worm Factory Tray Worm Composter”. It has a spigot on the bottom that allows me to collect the liquid leachate or as some call it “Worm Tea” off of the bottom. Many of the gardening forums are kind of split on the value of collecting the leachate and some say it is an indication a system that is too damp. The design of the “Worm Factory” lets the liquid to drop to the bottom and out of harms way and I am good with that.

My recipe, not exact science, about a pint or so of leachate(liquid off the bottom), a couple of tablespoons of agri molasses and two gallons of water. I ran an aerator for 24 hours before filling the sprayer and applying the mixture as a foliar spray. An online reference says – “Foliar feeding is a technique of feeding plants by applying liquid fertilizer directly to their leaves. It has been known for many years that plants are able to absorb essential elements through their leaves. The absorption takes place through the stomata of the leaves and also through the epidermis. Movement of elements is usually faster through the stomata, but the total absorption may be as great through the epidermis. Plants are also able to absorb nutrients through their bark.”

I used an old beer fermenter that had some deep gouges on the inside…good place for bad critters to hide that can give your beer off flavors …. or worse! A small aerator with a small air stone I have used in my bait buckets provided the tiny bubbles. The molasses provides some food for bacteria to grow….the web has lots of don’t use molasses and some say use molasses and I just do what I want….sprayed the plants two days ago and none of them appear to be complaining today. In Houston….avoid spraying your tomato plants….it could increase the chance of disease. I just poured a litle on the soil beneath the plants.

Mixing bucket and my litle sprayer.

Mixing bucket and my litle sprayer.

Gate to may Garden

Gate to may Garden

Gate to my garden with the pole bean arches seen behind the gate.

Gate to my garden with the pole bean arches seen behind the gate.

A look back toward my compost bins and strawberry towers

A look back toward my compost bins and strawberry towers

The second round of the strawberry harvest is under way now. They tend to be a little smaller bur I think sweeter. The blackberries are ready to start picking. I should have enough blackberries to make some jam if the the birds and my wife don’t eat too may fresh of the vine! Tomatoes, yes, homegrown and vine ripe tomatoes are finding their way into the kitchen now. Life would so empty without “real” tomatoes, not the gassed store bought varieies! My peppers, Serrano, Poblano and Bell type are all doing well. I had higher hopes for my asparagus this year!!!! Not sure what is up with that harvest. Last year was outstanding. The pole beans are climbing and producing very well. I still have Swiss Chard that looks good even in the Houston heat.

Yesterday was a light day in the garden in terms of labor. I only soaked through two T-shirts! I am always pulling weeds, that is a given. I added some soil to a couple of the potato bins, i.e., grown above ground in containers. I will get a harvest in another 20-30 days it appears. I added some grass cuttings to my compost bin and then layered in some brown material from the other bin. I will check temperatures of the pile today. The addition of grass clippings really heats the pile up.

Heading out in a few minutes to pick before it gets “way too hot”.
TTFN
Bishop
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