Since our fruit trees got pruned this year, we’re seeing an impressive amount of fruit, way more than we’ve ever had, presenting us with a new problem — our pluot tree had branches so heavy with fruit that one even broke! So we learned that we also need to thin fruit from the trees. Aside from avoiding damage to the tree, it also will help the tree bear bigger and tastier fruit, as well as encouraging the tree to “promote an annual fruit set.”
… sometimes plum trees only fruit biennially instead of every year. This is due to the fact that the tree has produced such a copious crop that it’s just plain done and needs an extra season to gather its resources before it can fruit again.
So what to do with all these unripe pluots?
The result of thinning: lots of green pluots!
Jo, one of our trained pruners, was inspired by her friends Carrie Dashow and Suresh Pillai at Atina Foods who make amazing salt pickled “herb jams” and chutney based on South Indian Ayuvedic traditions using their garden in the Catskills.
Tkemali is a sour plum sauce from Georgia (think the crossroads of Western Asia and Eastern Europe, not southern US). Jo says it’s something they make in huge batches when they have to thin out the orchards, or when the “june drop” happens. They then use it as a condiment all summer. She used this recipe as a guide, which is a lot more specific on the quantities of ingredients and each of the steps, with pics along the way, but you can adjust based on the amount of unripe fruit that you have.
Unripe green Pluots from our farm
Cilantro and Dill from store (because our herbs aren’t ready to harvest yet)
Green, mildly hot Peppers & Garlic from the Windsor Terrace Food Coop
- Finely chop the cilantro, dill, and peppers. Separate the garlic into cloves.
- Wash plums and add to a deep pan. Add water until the plums are covered (no more).
- Heat on high temperature until the plums are boiled and then reduce temperature to simmer the plums.
- Continue to simmer the plums until they are soft.
- Remove the plums from the pan and add to a bowl and leave to cool. Put the water left in the pan in a separate bowl.
- Crush the chopped coriander and green peppers together. Crush the garlic cloves separately.
- Place a sieve over a deep pan and add the cooled plums. Gradually add the plum water that was saved after boiling the plums and firmly press the plums with a wooden spoon. You may need to use your hands to ensure that all of the pulp and juice is strained through the sieve. (This could take a while.)
- Discard the plum stones once all of the pulp and juice has been strained into the pan.
- Add the cilantro and green pepper mixture, together with the crushed garlic. Add salt (to your preference), stir to thoroughly mix and then heat on a medium temperature.
- Taste the sauce and if it is too sour add a little sugar and stir thoroughly. You may need to keep adding and tasting until you’ve balanced the sourness of the plums.
- When the sauce has boiled, add the chopped dill. Stir to mix thoroughly and boil the sauce for one minute.
- Allow the sauce to cool before bottling or storing in glass containers.
Tkemali sauce can be served with meat, poultry and potato dishes; it has a place in Georgian cuisine similar to tomato ketchup in America.
One of the benefits of being a GreenThumb garden is getting support to help us farm better. A big part of that support is free materials, and most of our planting committee went out to East New York Farms this Saturday for a GreenThumb-sponsored plant giveaway. The event was very organized, with each registered garden receiving a number when they checked in and one person for each garden entering to pick out a tray of seedlings and native perennials. We chatted up a bunch of fellow gardeners while we waited for our numbers, sharing resources and contact info for further networking.
It was great for us to see such a large, well-run farm that hosts a weekly market during the summer, featuring local gardeners and vendors. While East New York is the neighborhood with the least grocery stores per capita in the city, they also have the most community gardens, in large part due to the stewardship of East New York Farms. Running three urban farms and one community garden themselves, the organization additionally provides support for over 60 gardens in the neighborhood.
Back in our little plot, we set to work planting up the beds, currently carpeted with a yellow-green dusting from our resident tree’s blooms. With the late start to spring, we’ve been a little slow out of the gate, so this was a good opportunity to jumpstart our planting. We picked up cucumbers, butternut squash, hot and sweet peppers, parsley, and traded out some tomatoes for eggplant with another farm. (Don’t worry, we have plenty of tomatoes coming — members of the Windsor Terrace Food Coop should look out next weekend for our surplus seedlings.) The Brussels sprouts that survived the winter have since gone to seed, which we are leaving until we are ready to plant in that bed, since they are so popular with the bees.
More to come soon as we continue planting out our beds!
Now that we are learning more about fruit tree pruning, here’s a project that could make use of those pruned branches and help us improve the borders of our garden plots and better support our plants.
Wattle weaving is a craft that has been in use as far back as the Bronze Age in parts of Europe, in particular across the British Isles. Stakes are put in the soil and branches are woven in-between them; they can be arranged in horizontally in fences or around plants as towers. Traditionally hazel, willow and alder were used, as their branches are sufficiently flexible, but Lovely Greens has a video tutorial using raspberry canes and bamboo — the result is pictured above.
We’ll definitely be trying this technique out at the farm!
We had beautiful weather for our Earth Day event this year, and we saw a lot of folks from our community come out to join us. They helped us sift compost and look for worms and learn a bit about climate change. After an extended winter, it was great to bask in the sunshine and plant seeds for the season. Thank you to everyone who stopped by and enjoyed the day with us! We hope you’ll come back throughout the summer.
Winter has been hanging on longer than we hoped, but it seems like spring might finally be winning out. Join us in two weeks as we begin planting for the season! 🌱
Activities for all ages!
+ Composting Demonstrations
+ Face Painting
+ Scavenger Hunt
+ Plant Sale
Saturday, April 21, 2018
11am–2pm 1194 Prospect Avenue
FREE but your donations are welcome! Prospect Farm is a 501(c)(3) non-profit organization, so donations are tax-deductible.
Let us know you’re coming on our Facebook event
We’ve had two productive work days so far, and in between we had our biggest snow fall of the year. Happily the snow was mostly gone by the weekend.
On St Patrick’s Day we did a lot of clean-up around the beds, bundling up branches and twigs, re-building a stone wall behind one of the beds, moving raspberries, and collecting soil for testing. Plus we planted onions and shallots in one of the raised beds.
First work day!
Rebuilding the wall
Planting shallots and onions
This week we took on the shed, pulling everything out, purging, and reorganizing everything that went back in. We had some daffodils that survived the snow admirably, but some especially wet compost that needed some extra help — we learned that this is a common spring experience as frozen greens finally thaw out. Jo gave an impromptu clipper sharpening tutorial. We noticed our recently pruned fruit trees blooming more than we’ve ever seen before (see main image above). Weather permitting, we hope to be back at it next week!
Shed clean up
Clean, nearly empty shed
Back in April 2011, Paula Z. Segal obtained a spreadsheet that indicated all the publicly-owned, vacant public land in Brooklyn. She tallied up the areas of each lot and got the number 596 — a total area slightly bigger than Prospect Park — and 596 Acres was born.
Segal created a map of the information and started distributing it. The organization continues to build tools to help neighbors realize the potential for green spaces focused around community organizing and civic engagement.
Our tools help neighbors see vacant lots as sites of opportunity for green spaces in neighborhoods that lack them. We activate imaginations, initiate campaigns to legally get the keys to previously inaccessible vacant lots, and ultimately unlock more than just the gates. Through collaborative organizing residents become active stewards of urban land.
Now you can access their map in an interactive format at Living Lots NYC. You can check and see if there are any open lots near you, and if people are already organizing to reclaim that space for community use.
They’ve also reported recently that NYC has sold 202 city-owned lots to developers for $1 each, just since Mayor deBlasio took office in 2014.
Brooklyn is getting another round of snow today, but last weekend our Planting Committee met to put together a plan for our spring planting — this year going so far as to plot out not just locations as usual but also specific timing of when we’ll sow seeds or transplant seedlings started at home. Taking a look at the mostly empty beds, it’s hard to believe in a few months this space will be alive again.
But there is already signs of life around the farm.We have been puzzling over some mystery grass in a raised bed that might be wheatgrass. We had some Brussels sprouts up on the hill that made it through the winter, but now we’ll have to see if they make it through this snow! 😬 We’re guessing that Hellebore “Snow Love” should do just fine.
Hellebore “Snow Love”
Planting committee meeting at the Adirondack
The Next Epoch Seed Library tweaks the traditional seed bank mentality for the Anthropocene era. Rather than focusing on the preservation of heirloom varieties, this seed bank focuses on weedy species most likely to survive and thrive in the more punishing landscapes affected by climate change. Anyone can help contribute to the bank.
The following mini-documentary by Candace Thompson with the founders Ellie Irons and Anne Percoco includes them discussing the question of native vs. invasive plants as they collect seeds in the NJ Meadowlands.
The Next Epoch Seed Library from Candace Thompson on Vimeo.
As our followers and community are aware, we have compost drop-off hours every Saturday to accept plant-based food scraps for compost. We also are currently collecting unsellable produce from the Windsor Terrace Food Coop and coffee grounds from Steeplechase Coffee. In our three-bin system, food scraps take about 6–9 months to decompose and then are sifted into usable compost. How does that all add up?
This year we took in 9,276 lbs of food scraps and finished 1,771 lbs of compost (it’s worth noting that due to that 6–9 month processing time, this isn’t a direct in/out relationship). Historically, this was our third biggest compost processing year (at least in the last five years that we have records for):
The NYC Dept. of Sanitation started their curbside organics collection in our neighborhood October 2013, which accounts for much of the decrease from 2014 and 2015, as our neighbors increasingly took advantage of that program. Our partnerships with WTFC (which accounted for 2,082 lbs of our food scraps total this year) and Steeplechase (which accounted for 1,143 lbs) have helped us make up the difference!
What other data do we have up our sleeves? Here are our harvest tallies from last year, which shows clearly how gloriously our cucumbers did last year and how much more kale we all grew and harvested above all other greens.