Hi everyone, we’ll be having another work day from 9am-12pm this Saturday, September 8th, 2018. It will include weeding, harvesting, and pruning. We’ll also start seeds for winter greenhouse vegetables. Sign up here.
We’ll be tasting peaches, Asian pears, the last clove currants, and other seasonal delights.
A longer-term project we’ve started is to update the map and species list for our garden. Here’s the first installment: trees and shrubs over 12′ tall.
Woody plants which are or will grow to be over 25′ tall
Amelanchier serviceberry “autumn brilliance” edible fruit
Asimina triloba pawpaw “Shenandoah” and seedlings, edible fruit
Castanea mollissima Chinese chestnut, edible nuts
Cudrania tricuspidata, che, edible fruit (has not yet fruited)
Diospyros virginiana, American persimmon, “Yates” and unknown male and female, edible fruit
Morusalba, mulberry, “white fruiting” edible fruit and leaves
Woody plants which are or will grow 12-25′ tall
Alnus cordata, Italian alder, coppiced, nitrogen fixer
Amorpha fruticosa, false indigo, nitrogen fixer, beneficial insects, living trellis
Corylus spp, hazelnut hybrids, edible nuts
Diospyros kaki, Asian persimmon, edible fruit (has not yet fruited)
Hamamelis virginiana, witch hazel, medicinal
Lindera benzoin, spicebush, fruit used like allspice
Morus macrura, Himalayan mulberry “Geraldi dwarf”, edible fruit
Hello everyone, we’ll be back out in the garden from 9am to 12pm this Saturday, August 18. Out activities will mostly be weeding and harvesting. We’ll have the chance to sample some seasonal fruits (lots of peaches) and vegetables (sweet potato greens, yard-long beans, and some others).
If you’d like to see what an permaculture edible landscape looks like after a dozen years, this is a good place to do that. Sign up here.
We had a fantastic work day today with people from New York, Boston, Connecticut, and New Hampshire. Lots of weeding was done, we drilled shiitake logs, and plenty of berries were consumed. Here’s the sampling plate we served of seasonal vegetables. Clockwise from top: squash shoots, fragrant spring tree, perennial kale, edible-leaf mulberry, littleleaf linden. In center squash blossoms, black nightshade greens, milkweed pods.
We’ll be having a work day this Saturday morning from 9am-12pm. Lots of weeding and a fair bit of harvesting. You can sign up here.
There will also be sampling of seasonal delights. Fruits may include currants (white, pink, and black), gooseberries (red and green), blueberries, white and purple mulberries, the last black raspberries, the first red raspberries. Vegetables will likely include squash blossoms and shoots, perennials kales and vegetable ferns from the greenhouse, perennial arugula, black nightshade greens, milkweed broccolis, and leaves of edible trees including fragrant spring tree, edible-leaf mulberry, and linden.
Note that edible-leaf mulberry and fragrant spring tree are two of the most nutritious vegetables on the entire planet (based on Eric’s soon-to-be-published research). Of over 300 vegetable species for which data was available, edible-leaf mulberry (Morus spp) is in the top ten highest for content of calcium, iron, and Vitamin C. It has four times the Vitamin C of oranges! It’s also very high in fiber. Fragrant spring tree (Toona sinensis) is in the top ten highest for calcium and Vitamins A and E – in fact it is the highest of all 300 for Vitamin E content. It’s also very high in iron. Both species are easily maintained as edible hedges or coppiced “human fodder banks.”
Image shows the leaves of edible-leaf mulberry and fragrant spring tree in our edible hedge. Tree vegetables for cold climates!
Last weekend thanks to our fantastic work day team we were able to muck out our rather neglected water garden. Now it is stocked with mosquito-eating goldfish and loaded with fantastic aquatic vegetables.
This year we’re growing arrowhead, Chinese lotus, water celery, water fern, a native edible water lily, an edible aquatic native hibiscus, and our native skirret (water parsnip).
Here’s a photo of the garden in its glory a few years ago – we’ll do even better this year!
How did I learn food forestry? Some from books and classes, but mostly due to the opportunity to help out in other people’s gardens. Steve Breyer of Tripple Brook Farm, orchardist Dave Gott, and many others gave me the chance to learn skills, be around the plants, and actually taste things I had only read about in books.
In this spirit, Paradise Lot work days offer you the chance to taste seasonal fruits, nuts, and perennial vegetables, to learn the skills hands-on, and to ask questions of people with experience.
For the time being you can sign up at the Paradise Lot Facebook Page or email email@example.com.