Fruit Trees Spring 2013

Well, it has been a weird spring as far as the weather.  We had frosty cold nights (down to -5°F) a few times and a week of +30°F weather.  The last week, we had lots of rain - enough to half-fill the small wheelbarrow.

I went out to check on how the fruit is coming and found both good and bad news.

Next to no peaches.  Last year we had so many that I had to thin them out.  The late frost happened when the trees were blooming so no peaches.  :(

 

The apricot tree in the back is loaded - even with Barry's severe pruning this year.  He cut the tree back quite a bit to shorten it so we don't have to climb so high on the ladder to pick the fruit.

 

We are going to have lots of plums.  They seem to be very hardy as we have had an abundance of plums each year.

 

Look at the poor cherries!  :(  They are so scarce, we didn't even bag the trees against the cherry fruit fly this year.  it was too much work for so few cherries.  The frost hit the cherry blossoms as well as the peaches this year.  :(

 

It looks like the apple crop will be good.  I will be soon thinning out the apples so the fruit gets bigger.  I'd rather have fewer but larger fruit than lots of small apples.

 

The pears are plentiful and will need thinning as well.

 

Here is the second apricot tree which is loaded like the other tree.  It'll be the year for apricot juice and jam.

 



Blackberry Peach Muffins

I found a recipe for Blackberry Peach Muffins  and wanted to try it ever since we had fresh peaches, blackberries and cream for dessert this summer.  Peaches and blackberries taste awesome together!

I didn't get the muffins made while I had fresh fruit available but decided to try them with fruit I froze this summer.  I had read on the internet that you can freeze peaches whole - just pick ripe, unblemished ones and pop them in freezer bags.  To use, take them out and when they are still frozen but a bit soft, place them  under running water and you can peel them very easily.  I have been eating some of the peaches, semi-frozen and they are very nice.  The texture isn't the same as raw but they are not mush either.

After I read the recipe in the blog, I found the original blogger made several goofs.  She mentioned adding egg but didn't have it in the list of ingredients.  So I checked out her original recipe (Apple Blackberry Muffins) and the current one and tried to correct the ingredients.

Ingredients
1 c peaches, peeled and cut into chunks (about 1 to 2 peaches)
1 c blackberries
1/2 c sugar
1/2 tsp cinnamon
2 c flour (I needed almost 2 1/4 c) (I would try 1 3/4 c next time)
2 1/2 tsp baking powder
1 egg
1 c milk (I would try 1/2 c next time)
1/3 c oil  (I would try 1/4 c next time)

 

Peel and chop peaches.

 

 

Add blackberries.  The original recipe said to mix sugar, cinnamon and fruit together.  I did but wouldn't do it that way again.  I found that the peaches got too mushy - maybe because they were originally frozen not fresh.  Next time, I would mix all the dry ingredients together and stir in the fruit.

 

Mix rest of dry ingredients with the fruit.

 

Stir together egg, milk and oil.  Add to rest of ingredients and mix only until combined.  The less you stir muffins the better they are.  If you mix them too much, they become tough.  I had to add almost 1/4 cup more flour to the recipe.  Next time, I would add less milk instead. 

 

The original recipe said to fill 12 greased muffin tins 2/3 full.  I had enough extra batter to fill 2 small Pyrex bowls as well. 

 

Cook at 375°F for 25-30 minutes.  The muffins were tasty but you couldn't see many peach chunks.  I would cut the peaches larger next time and mix them with the dry ingredients instead of the sugar.  I would also add less milk so not to toughen the muffins by the addition of the extra flour.

 

 

 



Weird Produce

I hope everyone had a happy and safe Halloween.  Lulu and I didn't dress up this year as we just returned home from visiting my sister-in-law in White Rock, BC.

Keeping with the Halloween idea, I decided to show some pics of some of the weird looking produce we grew this year.

First we have a peach with a nose.

 

 

Then we had potatoes that sat up.
 

 And three potatoes joined in a bunch.

Then we had this one that sat up and had another potato joined to its leg.

 This fall we had a number of carrot bunches in one.

 

 Small ones attached to a large one.

Fat, round ones attached to one side. 

 

And a bunch of small ones growing in a vertical row. 

 

I also had a couple of cucumbers that got misshapen when they grew through the chicken wire I placed around the cherry tomatoes to keep Lulu out. 

 

I was growing the cukes for seed for next year and had to cut the wire so it wouldn't hurt them when I harvested them before a frost. 

 

 

 

 



Peach and Yellow Plum Chutney

We have an over-abundance of peaches this year.  We have 5 1/2 peach trees (one tree is almost dead) and we have peaches coming out the ying-yang.  The first year we were here, we got a grand total of 7 peaches.  Yes 7 peaches from 6 trees!  It got cool that spring when the peach trees were blooming and the flowers didn't set.

This spring we had lots of fruit so I started thinning the peach and apple trees.  You are to thin so the fruit doesn't touch when it is full grown.  I thinned out a lot of fruit but didn't get all the trees finished.  The tree below got missed.  There were tons of fruit and they were quite a bit smaller than on the trees I thinned.

 

 This tree was thinned - you can see most fruit are not touching each other.

 



 

 

 This is a later tree because although the peaches are quite red, they still are very hard.

 



We also have 2 yellow plum trees and the plums are just clumped together.  I was told that you don't have to thin plums as they self-thin and drop excess fruit.  WRONG!  Look at these plums.

 

 

  

 

Anyway, back to the chutney.  A friend asked me to make some chutney for her and upon doing some research, I found so many interesting recipes to choose from.  I got this one from my cookbook 250 Home Preserving Favorites by Yvonne Tremblay.  It looked tasty plus it used peaches and yellow plums.

 

 

Ingredients

 

4 c plums - chopped

3 c peaches - peeled and chopped

2 1/2 c sugar (the recipe asked for brown sugar but I read that the chutney would be a darker colour with it.  I decided to go with white sugar to help keep the lovely colours of the fruit)

1 c  diced yellow or red pepper (I used red for a contrasting colour)

1 c chopped onion

1 large clove garlic, minced

1 green or red hot chili pepper, minced or 1 tsp hot pepper flakes (I used red pepper flakes)

2/3 c vinegar

2 Tbsp grated ginger root

1 Tbsp grated lemon rind

2 tsp salt

1 tsp cinnamon

1 tsp ground cloves

1 tsp mustard seed

1/2 tsp ground coriander

1/2 tsp turmeric

 

 

 Peel and chop peaches. 

 

 

 

Chop and pit plums.  Leave the peel on as it breaks down in cooking.  It also adds pectin to aid with the thickening of the chutney.

 

Mince garlic, chop onion and dice pepper.  Add to fruit in a large heavy-bottomed pot. 

 

 Grate lemon ring and ginger root.  Add to rest.

 

Add sugar, spices and vinegar to rest of ingredients.  Isn't it a lovely colour?  Stir often while bringing to a boil.  Reduce heat to a gentle boil.  Stir often while mixture cooks and thickens.  (about 45 - 60 minutes)  Ladle into sterilized jars and process for 10 minutes in a hot water bath.



 

 

The recipe is for 5 half-pints but I got 3 pints and 2 half-pints. (I used a bit more fruit and didn't measure the pepper or onion)  You are to store for at least a month so the flavours can meld.  It turned out to be a lovely colour and had a yummy aroma while cooking.  Enjoy!  ;) 

 

 



 





Fruit Trees in Bloom

Here's what's blooming in our yard right now.  The apples blossoms are opening.  The buds are dark pink but when the blossoms open they are so pale, they are almost white.



We have a number of varieties of apple - some early and some late but they all seem to bloom at the same time.

On sunny days, (which we have had few of this spring) the bees are buzzing in and amongst the blossoms.

Here we can see one busy bee making the rounds.

The saskatoon bushes are full of blooms as well.  We were given the bushes last year and they had a few blossoms but did not amount to much.

If you are from Saskatchewan, as I am, one of your favorite pies is saskatoon berry pie.



The blossoms are quite a bit smaller and scragglier than the fruit trees but I'm looking forward to harvesting them if I can get them before the birds do.

Here we can see the apricots forming where just recently there were masses of flowers.

The pear tree has never been so full of flowers since we moved here.  I guess the pruning is paying off.

You can see that the pear blooms are white and the petals are longer and farther apart than the apple blossoms.

If even half of the blossoms set fruit, we will have to thin the fruit dramatically.

Personally, I think that peach blossoms are the prettiest.  They have already finished blooming and will hopefully set fruit.  They are the touchiest trees we have.  The first year here, there was a late frost and it damaged the peach blossoms so no one in the area had any peaches.

We have several peach trees and the blooms are all different shades of pink.

This is my favorite tree as the blossoms look so rich.  Our peach trees are not all doing well.  One of them split last year from poor pruning and high winds.  With others we have had to prune away dead branches.

This tree has much paler pink blossoms than the above trees. 

Here are two peach trees with quite different shades of blossoms.  You can see that the first tree has been pruned severely because of dead and broken branches.  Hopefully it will survive.