Holistic Orcharding: Kaolin Clay (Photo: Tony Foster)
Kudos to Tony Foster for completing the first kaolin clay treatment in the orchard. Spraying Rosslyn’s fruit trees with kaolin clay is part of our nontoxic, organic, holistic orcharding regimen. It’s an effective way to reduce plum curculio (Conotrachelus nenuphar) larvae and European apple sawfly (Hoplocampa testudinea) larvae without resorting to toxic pesticides.
Here’s the scoop from holistic orcharding guru, Michael Phillips.
We deal with two “petal-fall pests” in the eastern half of the United States… Plum curculio larvae get their start in a crescent-like scar the female weevil makes to prevent the growing fruitlet from crushing her egg; European apple sawfly larvae first scratch the surface of a pea-sized fruitlet, and then go on to eat the seeds in another three or four fruitlets… Those petal-fall pests… can be held effectively in check with a nontoxic white clay covering applied over the entire surface of the tree. The kaolin clay panicles confuse the insect adults and prove incredibly irritating… Application begins as the blossoms start to fall and needs to be thorough. It takes two or three initial sprays to build up a thick enough base to repel these insects. Renew the clay weekly for the next month. (Source: Holistic Orcharding: Michael Phillips)
Sure, spraying kaolin clay onto the trees creates a curious camouflage look, but it’s proven quite an effective deterrent.
Holistic Orcharding: Kaolin Clay (Photo: Tony Foster)
And, given that the alternative, fruit marred with plum curculio larvae and European apple sawfly larvae isn’t particularly pleasant, we’ve found that several coatings of white kaolin clay early in the fruiting season is a super solution.
Holistic Orcharding: Kaolin Clay (Photo: Tony Foster)
Thank you, Tony, for following up installation of the Tanglefoot wraps with round one of kaolin clay spraying. Round two as soon as the rain begins to diminish the white mottling…
It’s but a month and a day after Independence Day and we’re eating our first peaches of the season. Eureka!
So memorable a moment each summer when I savor the first bites of the first peaches of the season that I’ve begun to wonder if we might need to create a floating holiday. It’s hard to conceive of a better cause for celebration.
First Peaches, 2021 (Source: Geo Davis)
First Peaches Haiku
Summer’s first peaches, sunshine soaked and siren sweet, seduce all senses.
— Geo Davis
First Peach, 2021 (Source: Geo Davis)
Peach Plenitude
Growing up in the Adirondacks’ Champlain Valley, we grew fruit trees. Apples, pears, quince. But never peaches. I honestly think it was considered foolhardy in those days. Perhaps conditions pre/post climate change have shifted enough or the varietals have become hardy enough that we can account for the difference in perspective this way. Or maybe it was just unfamiliarity.
First Peaches, 2021 (Source: Geo Davis)
For this reason, I’m abundantly grateful for our stone fruit harvests in general and our peaches in particular. It’s almost as if we’re cheating nature! And my tendency to romance the first peaches of the season is rooted in this enduring awe. We actually raised peaches! Almost too good to be true. Perhaps this peach plenitude will eventually become familiar enough that we’ll take it for granted. But it’s hard to imagine. Such a delicate ambrosial fruit prospering in our northern climes. Truly a bonanza!
First Peach, 2021 (Source: Geo Davis)
If you’re new to my blathering blog, welcome. And you might be curious what sort of peaches we’re growing. Our proximity to Lake Champlain creates a microclimate that favors us when it comes to stone fruit and other marginal crops for our northern growing zone. On the other hand our soil, especially west of the carriage barn where the orchard is located, has an extremely high clay content. This is not ideal for growing peaches. They do not favor wet feet.
That said, we’ve been fortunate growing Reliance Peach (2 trees) and Contender Peach (2 trees). I’d welcome a recommendation from growers who think we’d be wise to add another winter-hardy variety that responds well to holistic orcharding.
Peaches This Year, August 2022 (Source: Geo Davis)
Glorious indeed it is to report that our peaches this year are the tastiest I’ve ever grown. Also the biggest, juiciest, sweetest, and IMHO the prettiest.
I’m chortling in my joy. Imagine, if you dare, the decadence of lifting a sun warmed peach, freshly plucked from the branch, up to your mouth, lips parting against the fuzzy flesh, teeth sinking effortlessly into the sweet meat, juice dribbling down your chin,…
It’s truly sensational! Peach perfection. Almost.
Sadly our perfect peaches this year belie a bittersweet backstory. But let’s micropoetry-pause a moment before sharing the slightly sadder side of this decadent moment.
Peaches This Year, August 2022 (Source: Geo Davis)
Peaches This Year: A Haiku
Few peaches this year but plump, nectar swollen with best flavor ever.
— Geo Davis
Bittersweet Backstory
That haiku actually tells the whole story, backstory and all. Our peaches this year are startlingly few after the bumper crops we’ve enjoyed over the last few years. It’s fair to say that 2020 and 2021 provided enough peaches to satisfy our most gluttonous appetites and to share with all who desired, from friends to wildlife. But 2022 has been a been a poignant recalibration.
We lost our two Reliance Peach trees this season. All of four peach trees budded on time this spring, and all four began to push out tiny little leaves. But then the two Reliance trees stalled. No apparent weather shock or fungus or predation. Just withering. And then suddenly the Reliance trees were dead. The other two trees, both Contender Peach variety, struggled as well. But they gradually overcame whatever was afflicting them (despite never really recovering 100%). Both Contender Peach trees experienced some die-back, and both set an unusually light load of fruit.
We will be replacing the dead Reliance trees and likely adding in a third new peach tree as well. Any suggestions? (Reliance vs. Contender Peach) I’m definitely open to recommendations for hardy, tasty peach tree recommendations that respond well to holistic orcharding (i.e. don’t rely on pesticide.) I’ll enjoy researching replacements, so that’s a silver lining, I suppose. But the best upside to the paucity of peaches this year has been is that the few we’ve enjoyed are quite miraculously the tastiest we’ve ever grown!
Today’s a day for peach haikus. With blustery storm incoming, our team concerned about balancing inclement weather reports with an ambitious 4-day scope of work, and the sort of bone-deep chill that shivers the bones and shakes the confidence, I propose that we take a micro-vacation. How’s that? Let’s flip the calendar back to sunny August when Rosslyn’s peach trees offered up sun warmed fruit bursting with nectar. A pair of summer-soaked watercolors and a pair of poems just might take the edge off and remind us that similar joys lay ahead. I hope that you enjoy these peach haikus.
Peach Haikus
As I’ve mentioned previously, recent years have drawn me toward the humility and mystery of haiku. Through brevity and minimalism blossoms a microscopic world. An invitation to disconnect from the hurly-burly for a while in order to immerse ourselves in a moment, a fragment. And often that miniature moment actually contains something immense, universal. A bit like gazing into a small drop of water that appears to amplify the world around it like a gnome-scale snow globe. Minus the snow. We’re trying to conjure summer vibes after all.
Summer’s first peaches,
sunshine soaked and siren sweet,
seduce all senses.
— Geo Davis
Peach Haikus (Image: Geo Davis)
Peach Haikus in Mid-December
There’s something decadent about peaches in wintery months. Once upon a time it would have been an impossibility, of course, but in this brave new world it’s possible to purchase peaches year-round, harvested faraway in warmer climes. And yet, no matter how reputable the source, there’s simply no comparing a snow season peach to the fresh-off-the-tree variety we enjoy in mid to late summer. The colors are almost impossibly saturated, and the sweet treacle that drips from lips is an indulgence on par only with fantasies. Even the aroma of a sun soaked peach pulled from the branch is an extravagance. Store bought winter beaches often have no smell at all, or only the subtlest of ghost-smells, like a facsimile transmitted too many times, diluted with each new iteration.
And yet, perhaps, just maybe these images and these peach haikus will conjure for you a recollection so tantalizing that your optimism will rebound, incoming winter will settle into a less ominous perspective, and your enthusiasm for next summer’s fruit will revitalize your spirits. Hope so!
There is much to admire in a mulberry tree. The handsome habit and height. The luxurious leaves. The shady canopy. The concentrated blackberry-esque burst of inky sweetness.
While you may have a fuzzy notion about mulberry wine, there’s a fairly good chance you haven’t actually spied — up close and personal — a mulberry tree or mulberries. So I find when I walk family and friends through Rosslyn’s orchard this time of year, stopping to point out the ripening fruit. If ripe enough to eat, and lately the mulberries have been perfect, almost everyone who tastes the fruit loves the taste. And yet these delicious tree-grown raspberry impersonators are unfamiliar. I wonder why…
I’d like to revisit this perplexing situation in in the future. But now a look at our three trees and a mindful mulberry meditation of sorts. First let’s stand a while beneath one of the mulberry trees, and lifting our gaze up into the shady foliage, our eyes will begin to spy the mulberries hanging like miniature clusters of grapes.
Although I shared this Instagram post yesterday, most of those photos actually date back a couple of weeks. Now the third and last of our mulberry trees is ripening. And it’s raining. So I harken back to sunnier days.
The first two Hardy Mulberry (Morus nigra) trees ripened roughly concurrently. Their fruit is slightly smaller than the Illinois Everbearing Mulberry (Morus rubra) which we (and the birds!) are harvesting now. Despite some potential color confusion with Morus nigra (aka black mulberry), Morus rubra (aka red mulberry), and Morus alba (aka white mulberry, common mulberry, or silkworm mulberry), both of our varieties are ripe when they appear shiny black. The juice within is actually somewhere between scarlet, violet, and midnight. Lips and fingers quickly stain dramatically and persistently, so don’t expect to sneak a snack without getting caught!
Mulberry Meditation (Source: Geo Davis)
Carley, our year-plus old Labrador retriever manages to stealthily Hoover fallen fruit from the grass, at once an efficient and stain free means of harvesting. I’ve yet to master this technique myself, so my fingertips often belie my gluttony for the rest of the day.
Mulberry Maturation
Our mulberry trees are about nine or ten years old at this point, and they’re growing tall enough to actually evoke treeness rather than nursery stock or dwarf stock. As the trees have aged they’ve set heavier and heavier crops of fruit each summer. Given the approximately 15-18′ height of all three trees, the birds are the primary beneficiaries. We harvest what we can reach and leave the rest to our avian neighbors.
When the fruit first emerge from the mulberry flowers, they are green and covered in small black “threads” left from the blooms. These fall off as the mulberries ripen first to white, then pink, then red, then purple, and finally a deep lavendar-black. At this point they are plump, glossy, and 100% ready to eat!
It’s time for my mulberry meditation, but first a gallery (in case the Instagram post isn’t working.)
Mulberry Meditation (Source: Geo Davis)
Mulberry Meditation (Source: Geo Davis)
Mulberry Meditation (Source: Geo Davis)
Mulberry Meditation (Source: Geo Davis)
Mulberry Meditation (Source: Geo Davis)
Mulberry Meditation (Source: Geo Davis)
Mulberry Meditation (Source: Geo Davis)
Mulberry Meditation
At the outset I mentioned a mindful mulberry meditation, and I hinted at the vague familiarity that I and others might have with wine fermented from the juice of this beneficent tree. That time has come.
“I put everything I can into the mulberry of my mind and hope that it is going to ferment and make a decent wine. How that process happens, I’m sorry to tell you I can’t describe.”
John Hurt
“Huzzah!” I’m grateful indeed to Mr. Hurt for bundling up such creative cleverness. Both bacchanalian and theatrical, Dionysian and persistently mysterious… I’m struck by the many ways this metaphorical explanation approximates the whimsical adventure of redacting Rosslyn. I’ve turned often enough to my own compost and gardening metaphors to obliquely and insufficiently describe my own process. I’m essaying — albeit in unpredictable fits and starts — to distill our wonder-filled fifteen year affair with Rosslyn into the sort of package that might be handed on to others.
What in the world do I mean?
Good question. And if the answer were as good, as tidy and clear, I’d have wrapped up and ventured on to a new quest long ago. I haven’t. Not yet.
However I am feeling closer to clarity, closer to a tidy conclusion in recent years. Even recent months.
There’s much to unpack here (to borrow a euphemism from contemporary talking heads), and I’m doubling down on my resolve to package Rosslyn and pass her on. The property. The experience. The story.
It’s premature to say more now, but know that Susan and I have begun to wonder and daydream about a future in which Rosslyn has been fully fledged. It’s complicated. It’s bittersweet. And it’s still premature.
We’re not quite ready to say goodbye to her yet, far from it actually, so our leave-taking is not imminent. But it’s out there on the horizon, and together we’re brainstorming and beginning the process of letting go, of passing her on. Some day. Concurrently I’m revisiting the images and notes and sketches and letters and poems, allowing them to ferment and hopefully made a decent wine from a decade and a half of life and memories and artifacts.
Before my words wander too far afield, I will close this wayward reflection with my mulberry backstory.
A long, long time ago, at least four decades, maybe more, I first tasted mulberries at an auction. It was midsummer, just like now, and my family was attending an outdoor auction on an old farm that might or might not have been abandoned at the time. I don’t recall for certain, but I suspect the property had been vacant for a while.
I actually don’t remember much about the day except that I came across a grade school classmate who lived in the town nearby. She introduced me to mulberries.
A towering tree stood at the gabled end of an ancient barn, and the ground beneath was covered with fallen fruit. In short order we’d climbed up into the branches to feast on ripe mulberries. We spent the rest of the afternoon high in the mulberry tree savoring (to the point of achy stomachs) the jammy black mulberry deliciousness. With the auctioneer’s singsong soundtrack and enough mulberries to bloat our bellies and stain our clothes, the hours melted deliciously into the sort of nostalgic motherlode that still brings me contentment in midlife.
My decision to plant mulberry trees at Rosslyn half a lifetime later was rooted in that sweet syrupy memory.
