One less trout

A few months ago I stocked the one acre pond on my property with 205 5″ rainbow trout. Yesterday evening as I sat by the pond sipping a glass of merlot, I heard the distinctive rattle of a belted kingfisher as it flew the length of the pond and then perched in a tree on the far bank. I had more or less forgotten about it when suddenly it swooped into the pond with a tremendous splash, emerged with a trout in its powerful beal, and landed on a branch directly over my head. The trout was only slightly smaller than the bird. The kingfisher bashed the trout’s head on the branch a couple of times to knock it unconscious and then flew away. So I guess now I have 204 trout.

Belted Kingfisher

First Fruit

118 tomato varieties presently growing and the first two varieties to bear fruit are …………….(drum roll)………….. Purple Russian and Indische Fleisch.  Oddly, neither of these varieties was advertised as being particularly early – both are listed as mid-season varieties. But I have noticed before, tomato varieties respond in unpredictable ways to our odd Puget Sound climate.

Purple Russian and Indische Fleisch

Raspberry/rhubarb jam

Raspberry Rhubarb Jam
Cuisine: American
Author: Mark Bothwell
This time of year my garden invariably produces an excess of red raspberries and rhubarb. Raspberry rhubarb jam is the obvious solution to the problem. This recipe is a slightly modified version of the recipe provided by MCP.
Ingredients
  • 9 cups fresh raspberries
  • 3 cups minced rhubarb
  • 8 cups sugar
  • 1 package pectin (Sure-jell or MCP)
  • 1 tsp butter
Instructions
  1. Mash the berries thoroughly.
  2. Force one half of the berries through a sieve to remove seeds.
  3. Combine minced rhubarb, sieved raspberry pulp and mashed raspberries in a 6-8 quart pot.
  4. Mix fruit with pectin
  5. Add butter
  6. Bring to a boil, with frequent stirring and when boiling, add sugar.
  7. Bring to a boil again, with frequent stirring.
  8. After 4 minutes at a full rolling boil, ladle into jars, cool and refrigerate.
  9. If you wish to keep the jars for long periods without refrigeration, use canning jars and process in a boiling water bath as described here – http://www.canning-food-recipes.com/canningfruits.htm.

jam

Happy tomatoes

DSC_0053I don’t know whether to credit global warming, or my new regimen of growing my tomatoes vigorously pruned and trained to vertical posts, but this is the first time in many years I have made it to the first of July without any sign of late blight.  Growing tomatoes trained in this way prevents ground contact and improves air circulation – both helpful in preventing attack by the blight fungus.  In the Puget Sound region  we invariably have a number of days of cloudy, moist and relatively warm weather in June, which the blight fungus loves.  This year my tomatoes survived June unscathed and in phenomenally  good shape.  The majority of my 120 varieties of tomatoes already have fruit.  Shown below is Alicante, a British variety, which fruits early and productively, even in cool climates.

alicante

Training tomatoes

The key to training tomatoes to a vertical support is illustrated in the picture below.
before after prune

Tomato plants branch by growth of buds that form at the Y between two existing branches.  The bud in the upper panel has been removed in the lower panel by simply pinching it off.  These buds grow amazingly fast in warm weather, so buds need to be removed weekly.  Left unchecked, each bud forms a branch that will form more buds and branches, so the number of vines grows exponentially, from 2 to 4 to 8 to 16, etc. If you remove buds properly you will end up with a  single vigorous vine, which will easily grow 6′-8′ or more up a support.

A high stakes proposition

This year, for the first time, I am training my tomatoes on tall stakes.  This involves frequent pruning of the plants to remove the buds that form at branch nodes, so that the plants grow as one or two long vines, tied to bamboo poles at 10 inch intervals.  The process of pruning and tying 120 different plants takes much less time than I imagined it would.  In theory, growing plants vertically in this manner will improve air circulation around the plant, to reduce the possibility of the plants developing late blight.  I must say, the plants look wonderously healthy so far, so fingers crossed.stakedtomatoes

Here is the list of tomato varieties I am growing this year

Variety
Abe Lincoln
Alaska
Alicante
Amish Paste
Ananas Noir
Anna Russian
Argentina
Aunt Ginny’s Purple
Aunt Lucy’s Italian Paste
Austin’s Red Pear
Beam’s Yellow Pear
Besser
Black Cherry
Black Krim
Black Pear
Black Plum
Black Prince
Bloody Butcher
Bonnie Best
Boxcar Willie
Brad’ Black Heart
Brandywine (Landis Valley)
Baselbieter Roeteli
Buckbee’s New 50 Day
Burraker’s favorite
Bush Beefsteak
Camp Joy
Carmello
Caspian pink
Cherokee Green
Chianti Rose
Costoluto Genovese
Coyote
Cream Sausage
Cskos Botermo
Cuostralee
Dagma’s Perfection
Debarao
Delicious
Earl of Edgecomb
Early Wonder
Eva Purple Ball
Fireworks
First Pick
Flamme
Forme de Cour
Fred Limbaugh
Galina grande
Gigantesque
Gill’s All Purpose
Grandpa’s Minnesota
Green Zebra
Hezhou
Holland
Ilse’s Yellow Latvian
Impulse
Indische Fleiche
Ispolin
Italian Tree
Kellog?s Breakfast
Kimberly
Koralik
Lahman pink
Long Keeper
Manitoba
Manyel
Marglobe
Marianna’s Peace
Marmande
Martino?s Roma
Mexico
Mom’s Paste
Money Maker
Mr. Brown
Mrs. Maxwell Big Italian
Mule Team
Napoli
Neve’s Azorean  Red
New Hampshire Surecrop
Nyagous
Old Brooks
Old German
Olga’s Round Yellow Chicken
Panatero Romanesco
Paul Robeson
Pink Ponderosa
Porter
Prescott
Purple Russian
Quedlinburger Fruehe Liebe
Red Pear
Red Siberian
Riviera
Russian Big Roma
Rutgers
Saint Lucie
Saint Pierre
Salisaw café
San Marzano
Sasha Altai
Sausage
Sebastopol
Sister
Slava
Stupice
Sunsets Red Horizon
Tiffen Mennonite
Tigerella
Tondino di Manduria
Wapsicon Peach
Watermelon beefsteak
Wisconsin 55
Yellow Pear
Zarnitza

Lament of a wet spring

We had the second-wettest February on record in the Puget Sound, followed by the wettest March ever recorded, so needless to say, I haven’t made much progress preparing the garden for planting.  That has left more time in the greenhouse, so my tomato starts (120 mainly heirloom varieties) are doing well.

120 heirloom tomato starts
120 heirloom tomato starts

Spring?

The weather today doesn’t look the slightest bit Springy. The sky has been spitting rain 24/7 for days, and daytime temperatures for the last week have hovered around 38 degrees F.  F is an abbreviation for F’ing cold. Still, it appears that Spring is around the corner because A) Lucy, my border collie, is shedding fur  in gross handfuls and B) a love-sick pileated woodpecker has begun pounding on the beams in my barn because he loves the way the metal roof amplifies the sound.

So…. ignoring the weather and heeding these clues of impending Spring, I have begun planting flats with seeds. Yesterday I planted onions (Ailsa Craig Exhibition, Ringmaster White globe, Red Globe, and Early Yellow Globe) leeks (Carentan), flat leaf parsley, Broccoli (Waltham 29, Romanesco) and lettuce (Winter Brown, Lavigna).  Today, I am planting fennel (Florence), celery (Utah 52-70), celeriac (Giant Prague), King Richard leeks, and Early Jersey Wakefield Cabbage. Seeds are loosely scattered in flats of commercial potting soil, and flats sit on the floor of my “mudroom” covered with plastic film.  One flat sits on a warming pad, but as I only have one small pad, the other flats just depend on the nearby wall heater for warmth.  The flat on the pad will undoubtedly sprout seeds first. As soon as sprouts appear, the flats will be transferred to my greenhouse, where they will sit on a thermostatically heated bed of sand.