Graze on Fallen Fruit: How and Why to Pick up Fallen Apples/Pears During the Growing Season7/12/2024
There are three main reasons to pick up fallen fruit: 1. To break pest life cycles; 2. To reduce soil-retained diseases; 3. To deter an influx of wasps and stinging insects. Rather than pick up fallen fruit by hand, animals can be used to graze fallen fruit. This food-source is a means of nutrition for the animal, reduces work for the farmer, and allows the soil to gain fertilizer from droppings.  When looking for companion plants for my vegetable growing spaces or for my fruit tree guilds, I always look first to plants that have stacked functions. Multipurpose plants can bring more than one benefit to a growing space. Common permaculture plants favored for their multiple benefits include Sunchokes (aka Jerusalem Artichokes), Comfrey, and Elderberry. Another incredible companion, which I turn to often, is Yarrow. Common Yarrow is prevalent throughout the six-acres of my farm. I've allowed wild clusters to accumulate in my food forests, have split and planted them in my guilds, and have started bringing in various colors for visual diversity. But it's not just the aesthetics that are pleasing--yarrow is loaded with function for any growing space:
This incredible plant is native to much of the United States which means it's likely already hardy and well-adapted to your microclimate, serves the local ecosystem, and will not displace nor eradicate local plantings.  That MidAtlantic humidity is high lately, making it feel like you’re wrapping yourself in a warm wet blanket when you step outside. Despite all the sauna vibes, I have a routine down for the animals to keep them as comfortable as possible. But before we dive into the list, I think it's worth mentioning that choosing the RIGHT animals for your homestead climate is so important for successfully navigating the seasons. Animal breeds vary greatly and some may be better suited to specific weather patterns and climates than others. Clydesdales, for example, are native to a wet region of the world--same as my climate here in New Jersey. Cold hardy duck breeds (like Cayuga) handle our winters better than those suited to warmer regions of the world. Before comfortably comes into play, I think there's a lot to be said for animal breed-homestead compatibility to begin with. Now, without further ado, here's just a quick bulleted list of the efforts I make to keep everyone comfortable in extreme heat situations here on the farm. HORSES
THE FLOCK
THE SHEEP
THE LIVESTOCK GUARDIAN DOGS
 When I had the privilege of living in Switzerland for a moment in my 20s, we spent our weekends traveling to different parts of Europe. I was able to experience so many amazing cultures--and their food! And one dish that stands out to me especially is the paella we had in Spain. Paella is often prepared with meat or seafood. However, this vegetarian version is a showcase for all that the summer garden has to offer. Depending on your location, your harvests may look much different than mine. Feel free to substitute any/all of the vegetables listed below depending on your climate, season, or preferences. This simple recipe is how I make my own version of this Spanish entree, where only a few spices are needed to truly highlight the flavors of the garden. Ingredients 3 tablespoons olive oil 2 carrots, peeled and diced 1 shallot, minced 3 cloves garlic, minced 2 cups paella or short grain brown rice 2 teaspoons smoked paprika Saffron threads to taste (start with 1/2 teaspoon if you're unsure) 1 zucchini, diced 1 cup fresh peas (or thawed if using frozen) 1 cup water 1/2 cup chopped red bell pepper 1/2 cup chopped green bell pepper 1/2 cup chopped tomatoes 5 radishes, chopped 3 cups vegetable broth Fresh basil, sliced or shredded 1 lemon, sliced into 1/4" rounds salt and pepper to taste Directions 1. Heat the oven to 300F. Begin the paella by heating the olive oil in a large, wide, oven-safe skillet or paella pan over medium-high heat (9" around or wider). This recipe is all about surface area to get that signature paella crunchy rice-bottom. Add the carrots and cook for 2 minutes. 2. Add the shallot and cook one minute more. Next add the minced garlic and cook for 30 seconds to ensure it doesn't burn. Stir in the rice. 3. Cook the rice until translucent, about 4 minutes. Be sure the rice mixture does not burn. Add the smoked paprika and saffron threads. Stir to combine well. 4. Pour in the cup of water along with the zucchini, peas, chopped peppers, tomatoes, and radish. Mix well and allow to cook for 2 minutes. 5. Add three cups of vegetable broth to the pot and stir well. Now we allow the paella to cook undisturbed for 15 minutes. The rice mixture should be simmering, not boiling, and definitely not burning. 6. After 15 minutes, top the rice with the lemon slices. Transfer the unstirred rice skillet into the oven. Cook for another 12 minutes. 7. Remove the paella from the oven. Carefully check the bottom of the pot with a spoon to test the crunchiness of the bottom layer. If more crunch is desired, heat the paella over the stovetop burner on medium-high heat for one minute more. 8. Serve the paella family style, topped with shredded basil, and optional salt and pepper to taste.  You may already be aware that hard-neck garlic actually provides the grower with not one, but two harvests. The first comes earlier in the summer, several weeks before the garlic bulbs are ready to be harvested. A curlicue stem with a closed flower bud rises from the leaves here in central New Jersey in early-mid June. This is called the "scape." Removal of the scape or flower bud encourages the garlic plant to focus its energy and resources on the root bulb, rather than entering its reproductive cycle via the flower. Several weeks later, the garlic bulbs are pulled from the soil, providing the farmer with the second and final harvest. It's worth noting that soft-neck garlic varieties do not produce scapes. I'll admit that I'm not very good at using my scapes in the kitchen. Often I donate them to the food pantry or sell them at our farm stand. Though they have a strong garlic flavor, I often still have plenty of bulbs left over from last year's harvest to use up in kitchen recipes. But this year, I decided to eat them myself and make pesto. This pesto recipe is very garlic-forward. Typically the main characters in pesto are spinach and basil, while garlic simply plays a supporting role. This is not the case in this recipe. This spicy, savory, zesty use of scapes is purely for garlic lovers only. Use this pesto sauce on pizza, pasta, sandwiches or paninis, as a vegetable or cracker dip, or to coat potatoes with before roasting. I have tried them all and it's delicious!
Notes on Storage Freezing This recipe makes almost roughly six cups of pesto sauce. Since pesto sauce can not safely be canned via the water bath or pressure canning methods, I turn to freezing mine. If you are freezing in pint-sized mason jars, make sure they are wide-mouth. Fill the jars no more than 3/4 of the way full. Freeze the product WITHOUT THE LID ON and then, when the sauce is fully frozen, add the lid. This reduces air and pressure fluctuation, decreasing the chances of a cracked mason jar. Refrigerator You can also store the pesto sauce in the refrigerator for use over the next couple of days. Pesto Sauce Ingredients 6 cups roughly chopped garlic scapes 2/3 cup lemon juice 1 + 1/3 cup olive oil 2 cups water + more to thin as desired Handful of fresh basil leaves (don't get hung up on exact quantities; add to liking) 1/2 cup grated parmesan (omit for vegan) Optional: For a nuttier flavor, add 1/2 cup of sliced almonds Salt + pepper to taste Directions Combine all of the ingredients in a high-powered blender. Blend the contents until a sauce consistency has formed. There should be no large lumps. More water may be added to your liking to thin the sauce to your desired consistency. This is especially the case if adding optional almonds. Once blended use the sauce in your favorite pasta or pizza recipe, as a spread on sandwiches or paninis, or as a simple dip for veggies and crackers. Save any leftovers according to the notes listed above.  Oh. My. God. These cherries are one of those new favorite foods of mine, where I think, “Where have these been all my life?” I enjoy the homemade so much more than store bought. Luxardo Cherries are traditionally dark cherries soaked in Luxardo Liqueur used to garnish cocktails like a maraschino. You can use any cherry you choose (I use red Queen Ann cherries from my trees). Note that the syrup in this recipe is not as thick as there’s no fake corn syrup added here. The taste is a perfect blend of all my favorite Sicilian flavors; anise, cinnamon, and citrus. And of course, cherries. Ingredients 1 pound cherries, destemmed (pitting optional) 1 cup water 1 cup sugar 5 black peppercorns 1 star anise 1 cinnamon stick 1 lemon (peels only) 1 cup Luxardo liqueur Directions Wash and destem the cherries. Pitting is optional though I personally leave them in, otherwise they get eaten too quickly (ask me how I know that). :) Bring the water and sugar to a simmer in a large saucepot, stirring to dissolve. Add the peppercorns, anise, cinnamon, and lemon peels. Allow to gently simmer for about five minutes. Remove the syrup from the heat and add in the Luxardo liqueur. Stir to combine and then add the cherries. Make sure the cherries are evenly coated. Allow to soak in the syrup as they cool.  WATER BATH CANNING The cherries can be hotpacked into pint-sized mason jars. Simply fill the jars with the hot cherries leaving 1/2” headspace. Add the syrup in each jar to coat the cherries up to 1/4” headspace and can for 15 minutes. Store the processed jars in a cool dry area until using. Refrigerate after opening. REFRIGERATE If not canning, simply pack the cherries and syrup in a mason jar and store in the refrigerator. Discard after one month if not eaten.  The top portion of my property is fully exposed and a lot of wind blows through the pasture. I currently have semi-dwarf apple trees and peach trees along this top edge with their guild members, but I think a wind barrier is needed. This windbreak will help protect the fruiting trees that already reside here PLUS it'll make the birds more comfortable in their pasture throughout the winter.
SERVICEBERRIES I'm choosing serviceberries for their ability to withstand wind and wide range of water and soil conditions. They provide edible berries that are beneficial to humans and both birds and wildlife. They have the ability to grow thickly and quickly. HONEYBERRIES I'm also adding honeyberries. Honeyberries are incredibly nutrient-dense with loads of antioxidants. They, too, thrive in a wide range of soil conditions especially if there's good drainage. Doubling up on plantings means more of a windbarrier, more privacy, and more food. Perennial plantings offer a home to birds and predatory insects who I would like to retain year-round, as they keep pest populations under control in our growing spaces. GOPHER CAGING: https://www.amazon.com/shop/axeandroo... CROP CLOCHES: https://www.amazon.com/shop/axeandroo... Check out Les Fermes du Bec Hellouin: https://www.fermedubec.com/english/ Elderberry is literally one of the most useful plants on the homestead. The flowers, berries, plant tissue, and root systems all have functions. And even better yet--it's incredibly easy to propagate. I planted my first elderberry about seven years ago in a bad location before I realized how large and how quickly these plants grow. Now, I use it for cuttings and propagation for other portions of the property. I personally use the berries for dehydrating and making homemade elderberry syrup, but I also am working on creating privacy hedges and windbreaks from these strong and hardy plants.
To make a cutting, be sure to cut new shoots at the base of the soil line. All cuts should be 45-degree angles and each section should host lots of nodes or future root buds. From there, the cuttings can be stored in water to promote root growth, potted in seedling containers until you're ready to place them in their permanent homes, or planted right in the ground at their forever location. No rooting hormone is required. Be sure to plant the elderberry cuttings at a minimum of 2" deep for best root network development. Elderberries love compost and water. They also prefer a partial- to full-sun location. It's worth mentioning here again that more than one variety of elderberry is not required, but certainly is helpful in increasing your yields.  I'm not really a holiday person (with the exception of Halloween...), but I do have favorite recipes I've created that are inspired by specific occasions. This one is super easy but looks fancy, and has been a crowd pleaser in our home for years. Plus it uses homegrown ingredients! This dessert is inspired by the raspberries I harvested from the garden and stored in my freezer (y0u can use strawberries too). I'm sharing my Raspberry Chocolate Boxes—just in time for Valentines Day! These are just like those little raspberry cream chocolates found in the heart-shaped boxes of chocolates, except the inside is CAKE made with homegrown raspberries and homemade applesauce. RASPBERRY CHOCOLATE BOXES Ingredients 2 cups fresh raspberries, washed (can use frozen but thawed) 1/4 cup water 1/3 cup butter (dairy or plant-based), softened 1/2 cup sugar 1/2 cup unsweetened applesauce 1 tsp vanilla extract 1/4 cup milk (dairy or plant-based) 1.25 cups flour, sifted 1 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt For the Chocolate 6 tbsp butter (dairy or plant-based) 3 cups bittersweet chocolate chips Fresh raspberries to garnish, optional DIRECTIONS Heat oven to 350F. Make a purée by combining raspberries and 1/4 cup water in a blender. Blend until smooth. Beat sugar and butter on high for 2 minutes in a stand mixer. Add applesauce, vanilla and milk. Mix on low for 30 seconds. In a separate bowl, blend flour, baking powder, baking soda and salt. Mix well and then add to the wet ingredients in the stand mixer. Blend until just combined. Next add purée and stir but do not over-mix. Pour into a greased cake pan (I use an 8x8” square). Bake for 24-28 minutes or until done. Allow to cool completely. Turn cake out onto parchment paper. Slice the cake into 1x1”squares. In a double boiler or microwave safe bowl, melt 6 tablespoons butter and chocolate chips. Carefully dip cake squares into chocolate to coat. Set on parchment paper and repeat until all cake is dipped. Top each square with a fresh raspberry if desired. Place in the refrigerator and allow to chill to harden chocolate. Store in an airtight container for up to 4 days.  Pruning young fruit trees too much can cause over pruning damage and even death. Too little can cause branch wounds from rubbing, invite pests and disease, and decrease sunlight… which affects fruit! In this demo I'm sharing:
1. my rule for low branch trimming 2. what to remove 3. how to deal with bag worms the permaculture way 4. covering what is black knot fungus 5. removing suckers 6. how to trim a fruiting shrub back to a tree This video is just a basic overview for young fruiting trees. If you're looking for tips on fruit tree shaping, I've got a video on that here! |
Angela is the farmer and content creator behind Axe & Root Homestead® LLC. This historic six-acre permaculture farm is home to two Clydesdale horses, ten honeybee hives, five sheep, two guardian dogs, barn cats and a flock of 40 geese and ducks. The farm produces maple syrup, fruit from a small orchard and loads of garden produce for consumption, preservation and donation to the local food pantry.
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