Scion Wood is Available

Grafting season is here and scionwood is available in the webstore. Along with the usual named varieties, I have several new seedling releases this year, Amberwine, Tomboy Crab, Vanilla Pink and Dutch Master. You can click those links to read about them.. Some of my seedling varieties are in the store and some will be auctioned on http://Figbid.com next week. Assuming all goes smoothly, the auctions will start on Tuesday and end on Sunday, 3 minutes apart. Varieties that will be on auction are Vanilla Pink, Tomboy Crab, Sugarwood, Hard Candy Cider and January Russet. I also have a few table grape varieties in the store and basket willow cuttings for planting.

Pollen gathering season is just around the corner. I will announce here and on social media when pollen is ready. Instagram @skillcult

Posted on March 11, 2023 .

Apple Seeds Available, Scions Coming

Apple seeds are available in the webstore. Usually patrons pretty much clean them out by the time they become available to the general public. This year I increased pollination efficiency and just spent a lot of time making crosses, so there is quite a bit of good stuff left.

And there were so many interesting crosses this year! Every year it gets more interesting as I increase the number of crosses I’m making with my own varieties. Quite a few are even crosses between two of my varieties. I went through the seeds and sorted out what I want to grow. Really, I wanted to save more, but I tried to be conservative. I don’t even have a place to put them in the ground yet. I counted up what I saved out and it was a whopping 725 seeds! If those have just a decent germination rate, I’d have more seedlings this year than all the previous 12 years I’ve been doing this combined, ughhh. But they are so good and so promising. I went back through to see if I could pare it down, and put back 10 seeds lol. I’m going to have to try that again. The seeds are all dried this year, so I can keep them til next year, but by then there will be new seeds and new crosses that are horribly tempting. I guess it’s a good problem to have, but I really am not sure how to proceed. I simply can’t plant 700 seeds this year.

Scions are coming soon as well. I’ll have at least three new varieties debuting this year, Tomboy (Wickson x Rubaiyat), Dutch Master (Grenadine x Goldrush) and Amberwine (Williams’ Pride x Vixen). I will have increased numbers of scions for most of the stuff I have already released, much of which will be available in the webstore this time around, instead of on auction.

Posted on February 11, 2023 .

Simple Leaf Duff Mulch Collection System, Multiple Benefits

I use quite a bit of leaf duff mulch collected from the forest. While I also use other things, there is nothing quite like it. I posted this short video today on a simple system for concentrating and encouraging it’s formation for harvest, but here is the low down.

Video URL: https://youtu.be/jrk6rcplVPk

So, why leaf duff. I use leaf duff mostly on seed beds. Leaf duff is not just shredded leaves or any organic matter. One trait it has is that small flat pieces are efficient at surface coverage. Why cover the surface? To keep water in and protect the soil. Almost any mulch can protect the soil for losing water. It also protects the soil for the hammering effect of rain and watering, which can pulverize it and destroy it’s structure. Most agriculture systems use cultivation for a reason, it breaks up soil crusting. compacted soil wicks away moisture faster by capillary action. Loose soil can act like a mulch, greatly slowing water loss. Crusting also inhibits the penetration of water into the soil, so we not only have rapid loss, but less infiltration.

Lets say I plant a bed of carrots. The seeds are very small and they take a long time to come up. If I don’t cover them at all, as soon as I water, the soil begins crusting over. Each time I water, it will become worse. Once crusted the water I do add will not penetrate the tight soil surface as easily and what does sift through will leave faster. Adding amost anything from coffee grounds to saw dust, to compost will help alleviate this problem. Leaf duff, sifted through a half inch screen, if applied carefully and sparingly, efficiently protects the soil, but will still allow the seeds to come though. If I don’t cover the bed with anything, my carrots are going to be harded to keep moist enough for good germination. Since the take a long time to come up, and are planted shallowly, I can’t intervene by breaking up that crust. I plant carrots on an either 2 inch or 3 inch grid pattern, so even when they do come up, cultivation is very difficult. I usually mulch lightly to get them up, and when they have all emerged and grown a little, I sift more fine mulch over the bed.

I usually sift duff through a 1/2 inch screen Sifting not only gets out the big stuff, which I still use as mulch on larger plants, but it also breaks up the material for easy and even application.

Leaf duff also adds microbes to the soil. Forest duff is teeming with organisms established for ages in the forest ecosystem to make use of and recycle organic matter. People go out and collect these organisms from forest duff and grow them in a starch solution to add to garden soil.

so I get soil protection, mulch, add a few nutrients, add organic matter and add beneficial microbes without having to buy anything. Go through the alternatives that perform a similar function and the properties they possess to compare. Forest duff is good stuff.

The system is simple. Going out and collected a lot of this stuff over the years, you notice that it is deeper where divets are created in the landscape. Leaves move downhill quite a bit and accumulate in low spots or behind dams that create hollows. So I set up some logs in strategic places accross the landscape when out doing forestry work. I think the steeper the hillside, the more, or faster, leaves will collect. It takes a few years to gather enough and break down adequately, but it’s a simple intervention and you can revisit them over and over once set up. I’ll definitely implementing this idea a lot at my next place if the environment is suitable.

Leaf dams are not rocket science. Just lay something across slope under a tree that makes a lot of good leaves and wait about 3 years. I will also be trying out shallow trenches and laying the soil into a berm downhill. These hollow areas in the landscape are also good places to lay down brush for cleaning up debris while creating some small animal habitat.

Another idea I had was to try innoculating Blewit mushrooms into these spots. They really like growing in deep leaf mulch. I’ve piled up leaves in spots and had them just show up. Whether you could still harvest the duff and keep the mushrooms I don’t know, but I suspect you could. Either way, it could be a great system for growing blewits too.

Posted on January 31, 2023 .

Fruit Tree Training Progress, Real Life Results Using Superior Methods.

Here is a video I shot while out training some fruit trees. The value of this offering is that is shows and explains the real life results I’m getting and how I set trees up for the coming growing season.

The short story is that the common recommendations for training fruit trees go back hundreds of years. They rely mostly on heading cuts and then selecting your branches from whatever happens to grow back. These methods are imprecise and slow. By working just a little with the physiology of the tree by using disbudding, notching and less cutting back, results are much faster and more accurate. Being able to choose exactly which buds you want to grow out into limbs and secondary branches is pretty great.

Below is a playlist with more videos and further more detailed explanations on tree froms and training techniques.

Posted on January 17, 2023 .

Lucy Glo Apple Review/Comparison and Related Stuff

I finally got a hold of some Lucy Glo apples to try. This apple and it’s sibling, Lucy Rose, seem to be the first major RF apples to hit the market. I’ve known for a long time that they are coming and there has been a race to marke them. I also suspected that the first varieties to be released would fall a little short, because of the rush to get to market first. From what I tasted here, that is the case.


I had heard that Trader Joes carried the apple, so I went out of my way to find it there. The batch of apples I had to choose from was rather sad looking. Lots of bruises and flaws, very uneven surfaces and the coloring in general of this apple is kind of unappealing. None of that would matter much if the apples are really good, but it just looked like a subpar batch of apples.

I picked out the best couple of specimens I could that were not too beat up and had quite a bit of pink color to them. This apple looks a lot like pink pearl or Grenadine, two pink fleshed apples that show their color through the translucent yellow skin. In that case, more color on the outside, means more color inside.

In short, tasting this apple was disappointing. The texture was average to below average. The flavor had very little berry and a lot of banana. It took me til the next day when I tasted it again to nail the flavor. It tastes like an over ripe banana. I mean past just the ripe banana phase to the funky phase. Given that I don’t like banana flavor in apples at all, that’s a real deal breaker for me. I can tolerate a little if there are other flavors and it is otherwise a good apple, but over ripe banana is a no go. After tasting it again, I had to rinse my mouth out after about 15 minutes, because the flavor was still lingering unpleasantly.

Now I’m sure that these are poor specimens of this apple, and I’ll be on the lookout for better ones. But this highlights a major issue with apples in the current industrial food paradigm. Varieties have to be able to perform consistently and get to market in good condition. I suspect that red fleshed apples will be particularly problematic in this regard. My observation is that RF development takes time and typically accelerates a lot in the later phases of ripening. Commercial apples are picked under ripe, typically stored, then ripened and distributed. It may be a real challenge to breed up RF varieties that can perform and develop good flesh color and flavor consistently in that scenario.

Of course I want to compare my own RF seedlings to this and any other RF apples I come across. It is hard to conclude much, since these seem to be poor specimens but mine seem to compare very favorably. I kind of expected this apple to raise the bar on red fleshed apples. I’m not sure how much it does. As they are right now, my seedling Appleoosa, which still has some issues I’d like to fix in RF apples, is better eating. I think if it were developed optimally, it would at least give Lucy Glo some competition even at it’s best. My prediction is that given all of them in prime condition in a good year, Appleoosa would compete and my new, as of yet unnamed, red fleshed apple would probably beat both handily.

My newest red fleshed apple ticks a lot of boxes. I actually have several potential, excellent names, but I have work to do on that front before revealing. Given this apple and Lucy Glo, both in peak condition, I predict that this apple would win most taste tests. Of course I am biased though.

I have been thinking about options for my new apple, regarding possible patenting, or alternatives to patenting and protecting it from exploitation. Tasting this apple and being so disappointed and being so sure that my new apple would blow people’s minds if it could be gotten to them in good condition, brings a lot of food for thought. Tasting this now is good timing.

If nothing else, I think my new seedling should be used in breeding over Arlies or any of the other Etter apples. It is a serious improvement. I think this success is due to my choice of parents. Whether it could ever be brought to market in consistently good condition is somewhere between questionable and maybe leaning more toward doubtful… but then again, what if?

Posted on December 24, 2022 .

I DID IT! I Bred The Red Fleshed Apple I Want To Eat!

In 2011, I set out to breed improved red fleshed apples. While I have had some success already in that endeavor, most have been lacking in some department. This week, I finally got to taste real victory. It appears that I’ve fostered forth from the genetic pool, the red fleshed apple that I want to be eating.

While there are many questions to be answered yet about this apple, it shows no serious quality flaws and has the characteristics that I want in a red fleshed apple. By all appearances, this year anyway, it seems to be a first rate dessert apple. I’ve often found myself anticipating the day I’d have a truly improved red fleshed apple to eat, kaching!

In 2013, I crossed King David and Rubaiyat in both directions. That means that I put King David Pollen onto Rubaiyat flowers and Rubaiyat pollen onto King David flowers. Now it is often asserted that King David is a triploid and therefore sterile or at least weak in the reproduction department. Good thing I don’t believe anything I read lol. I’m more inclined to just try things, especially if you tell me I can’t do it. I mean the risk was low, so why not? I’ve found the same with other alleged triploids, like Ashmead’s Kernel, so don’t let those assertions stop you from trying to use them for breeding. They may be nothing more than internet rumors. Anyway, I have a number of crosses with these two apples that are starting to fruit now. A couple others have been worth keeping an eye on and one seemed promising. This apple however is just great right out of the gate.

While not all of the apples showed this level of red flesh development, it obviously has the potential to be solid through. It is also closer to red than most RF apples that are probably more accurately described as pink fleshed.

The tree was planted on the end of the 2011 row, so those older trees shade it a lot. It is only about 5 feet tall if you straightened it out. But it’s not straight, it is bent over almost touching the ground. It is even bent toward the shade side, not the sunny side! Seriously, this thing barely gets any light. Yet it produced about 5 or 6 apples this year, including several that were pretty good sized. All of which is to say that the impressive results are even more impressive. Once this apple gets grafted out into some good sun, it will probably be darker red on the outside, larger and quite likely sweeter and more flavorful. Then again, it might also get sunburn.

The other night I just could not fall asleep. I kept thinking of getting up and eating a piece of this apple. I only had one and a half left. I figured I’d just eat a quarter of the half. I like to keep new apples kicking around on the counter or in the fridge, cutting off bits to eat now and then. That way I get to taste it repeatedly instead of just a few times. At 3:30 AM, I finally got up and went to the kitchen trailer and got it, as well as another seedling apple, Appleoosa (Grenadine x Lady Williams). Long story short, I ate the half apple all the way down. The only reason I didn’t eat the very last bit of core in the center is that I wanted to save the few seeds left in there. I just didn’t want to stop, it was so good.

The flavor is compelling, with a good helping of berry like flavors that are often associated with red fleshed apples. I always want even more of that flavor, but this apple is quite satisfying in that department, and we can work toward breeding ever more flavor in further generations. I’m pretty sure we are going to have apples from my project eventually that are pretty mind blowingly intense in flavor. That is certainly a goal.

The flesh is medium coarse, but pretty crisp and quite juicy. It is a very satisfying eat. There is a good measure of tartness and plenty of sugar, which is one of King David’s strong points. The appearance is quite lovely, red, with significant russeting around the stem well, a little flattened, with an even outline. Size is probably medium, though likely it will be considerably larger on a healthy tree in the sun. It seems just right off the tree in early December, but could probably picked a little early and ripened. Ripening time may also shift a little in either direction with maturity. I haven’t found it to have any of the negative traits commonly found in red fleshed apples. Fruits often get better if anything as the tree matures.

There is very little scionwood this year. I need to make a bunch of grafts, and maybe send a couple to important apple friends. But I will definitely be on top of getting grafts out toward increasing scion wood production. This apple might be good enough to patent, but if I ever go there, I’ll try to figure out a way to allow for propagation for personal use. I won’t likely go there though and favor social solutions over legal solutions. Most likely it will be released into the public domain with the rest and likely by next scion season.

Appleoosa is quite good this year and proved itself an apple worth growing. It has some of the issues of it’s parent Grenadine, thick skin, higher tannin, texture issues, but all much less so. Overall it appears to be something like an improved Grenadine. The skin is more red, actually being red in color, unlike grenadine where the redness is from the flesh color showing through. I have eaten a lot of them and enjoyed them and I fed some to visitors and they were mindblown by the intense fruit punch flavors. It is more uniform than Grenadine and quite pretty. With a little edge of tannin, pink flesh and the very high flavor, it might be a good candidate for cider making.

Appleoosa is certainly a good candidate for breeding and I suspect that the next generation will produce some outstanding dessert apples when crossed with more refined fruits. Some of those crosses are actually already grown out and awaiting maturity and fruiting. I’ve also made many crosses using it this year. One cross I think will make an insanely high flavored, good quality dessert apple is Appleoosa and Whitwick Pippin.

I tried to grow quite a few Appleoosa scions this year. last year scions auctioned off for over 100.00 each! I think we can bring that down this year lol.

This year Appleoosa showed pretty light red flesh development. I have seen a few this year with almost solid through color, but most look like this. But history shows it is capable of being colored all the way through. Typically greater flesh color development equates to increased flavor. This thing is extremely flavorful, even at this level. Of all my grenadine seedlings, this one probably has the most of grenadines fruit punch flavors, and exactly the grenadine offspring I was hoping for to pursue further breeding.

Special thanks to my patrons for making it possible for me to pursue this and other projects. Expanding patronage will probably be critical to getting the new property, expanding this project and getting other projects off the ground. I have new enthusiasm to continue this project for a number of reasons. I got to taste several other intriguing seedlings this year that will almost certainly be keepers, and I am naming another one, a small desert crab called Tomboy. As important as the apples, is how many people I hear from who are starting their own small plant breeding projects with apples and other fruits, inspired by this project. Future plans with apples are to keep breeding to pursue a variety of categories of apples and hopefully discover new novel traits, as well as providing seeds, pollen and scions. I hope to expand in all of those areas eventually.

Key to expanding and continuing this and starting or expanding other projects will be getting help. I will probably start holding one or two work parties a year to get caught up on stuff and start propagating trees for when I eventually move. Once I move, the faster I can move trees and put in new projects the more I’ll get done in the working time I have left. A very good friend and inspiration to me is very sick right now and may not be with us much longer. Makes you think. From this point forward, it’s a war to get as much done as I can that will send positive ripples out into the world. I know now more than ever that the potential exists to quickly populate orchards with novel and varied apples, some of which may put smiles on literally millions, if not billions of faces. Like they say, when you die, you don’t take your toys with you. I’m inclined to think that when reflecting on my life in the future that I will not be thinking a lot about how much time I spent in self serving pursuits. The crowning achievement of this project will not be the varieties themselves, but their offspring and the way it engages people, in life and breeding apples or anything else, and just because it is a noble undertaking in service to our human family.

Posted on December 11, 2022 .

Does Axe Handle Grain Runout Matter?

Sorry for the lack of illustrations in this post, but I just can’t take the time. It’s all in the video.

I have been seeing more discussion lately of grain runout in axe handles, and whether it matters. Today, I want to discuss this topic and answer the question does grain runout matter? In short, Yes, but how much runout, what piece of wood, who is using it and how?

What is grain runout? Grain runout refers to the grain of the wood being cut across. Wood has fibers running up and down the tree. The wood can be split apart along those fibers more easily than it can be broken in any other way. That’s what we do when splitting wood. The run of these long fibers is the grain of the wood. The “out” in runout, means that the fibers poke out the side of the handle or board, instead of running all the way through end to end.

If we violate those fibers so that they don’t run all the way through the handle, we make a piece of wood weaker when it is bent. An ideal tool handle would have grain running straight through from end to end. That is almost strictly theoretical. We will violate the grain in making a handle, so that the ends of the fibers stick out the side in places, especially on a curved axe handle. But we could violate it a lot, or very little, or anything in between.

Trees are not perfectly straight. When run through a saw mill, a bent grained tree will produce boards with more runout than those sawn from straight wood. It is often claimed that items made from split wood are superior to those made with sawn wood. People say that because in a split piece of wood, the split usually pretty much follows the grain and you can tell exactly what you are dealing with. In a board sawn from a log, you may not be able to read the grain well, depending on the wood. Of course if you split out a piece of straight wood and make a curved axe handle with it, you will still violate the grain. All splitting really does is tell you what the grain is doing before you start shaping your item from the split blank.

So, one really important factor is how bad is the runout. What this question is getting at really, is how short is the distance that the grain runs from one side of the board or handle to the other. Or, if the fibers only run out at one end, how steep is the angle they rut out at.

Imagine cutting a board from the end grain of a huge log, so that the grain ran perfect perpendicular 90º to the board length. That is the shortest possible distance from one side of the board to the other. Remember that the wood fails most easily by splitting the grain apart, so this is the weakest possible grain orientation. Just looking at that model, we can say that of course grain runout matters.

As we increase the distance that the grain runs from one side of the board or handle to the other, the runout becomes less severe and less weak. Very long, gentle runout, can be fairly inconsequential, but the shorter it gets, the weaker it is.

There is another factor however, the intrinsic strength or toughness of the wood. What we are really talking about is how tough the wood is along the grain or maybe better said, how well knitted together is the wood along those grain lines. Some pieces of wood are just very tough that way and resist splitting. Others pieces will be weak and split along the grain easily. Unfortunately, you can’t look at a piece of wood and know if it is tough or not, at least I can’t. So, it is still best to avoid runout when possible. That is the safest. Grain is less of an issue with a tough piece of wood though. This is a good point to know, because we might see someone beating up a good piece of wood with runout and claiming that maybe runout doesn’t matter that much. In a piece of wood that splits more easily, it could matter a lot.

How severe the runout is, and how tough the wood is, are unchangeable factors any any given handle. Design clearly plays a part here too though. Whatever piece of wood we are working with, more than likely, a curved handle will have more severe runout and therefore it will be less strong than a straighter handle made from the same piece of wood. That is one reason I don’t like strongly curved handles. It doesn’t mean though, that every curved handle is a deal breaker. It doesn’t even mean that strongly curved handles are not going to hold up. And there is one last major factor, which is how we use the tool.

Even the best axe handle can be relatively weak when you attach a heavy piece of steel to the end. having an excellent handle is no guarantee against breakage. How we use an axe has much to do with whether our handles survive or not. Some mistakes, like overstriking, where you basically miss something and smack the handle, just happen occasionally, especially in splitting. Many breakages though, are caused by heavy handed technique. These breaks will often be blamed on the wood or handle design, because users think they are just using the tool normally, when they are actually applying a lot of unnecessary stress to the handle.

Heavy handed technique can involve several mistakes. One is just going at the work very hard and gung ho. Swinging an axe can be hard work, no doubt, but it does not have to be super hard if the tool and user are dialed in. A good user is graceful and efficient.

Another factor is how hard the axe is gripped. Most of us when we are just starting, will take a death grip on the axe. Taking that heavy grip will just wear you out faster, and both the handle and you will be under greater stress. Watch this video below on how to break an axe handle for more on how this actually happens and how to avoid it.

Finally, mistake of mistakes, along with the death grip, is trying to push the axe through the work after it hits the wood. Efficient chopping involves very little, if any work, after the axe hits the wood. The work is really done before it hits, by gaining momentum. It is very inefficient and stressful on both the user and the handle, to push the axe handle after it hits the target.

To summarize, while grain runout matters, it is not as simple as the angle degree or type of runout, because the nature of the particular piece of wood it is made from also matters. Either way, learning to use good technique can save out a lot of otherwise vulnerable handles. Good technique also saves us a lot of extra phycial effort. Heavy handed technique just wears us out and increases the chance of stress injuries, without acheiving much in the way of extra work done. Make no mistake, runout does create vulnerability, but understanding all these things can help us select better handles, and dial in our skills to stack the odds in our favor when using any handle.



Posted on October 29, 2022 .

Making Authentic Pepperoncini To Eat All Year

I love me a pile of delicious sour pepperoncini with my sandwich. Or just to snack on during a hot summer day. I usually drink all the juice as the jar too. Lets talk about growing, fermenting and storing the delicious, wrinkly little things.

I just posted this video on making pepperoncini, but I have articles on the subject from way back. I didn’t know when I first decided to grow and process my own that I would be in for such a learning curve. This was in the early days of the internet, perhaps going on 20 years ago. I first tried recipes using a vinegar pickle, basically, some salt, vinegar and water followed by sterilization in a water bath. That was a huge disappointment and not even worth eating. Clearly, the pepperoncini I was buying were not made that way.

So I decided they must be fermented. At the time the internet was barely hip to fermenting anything. I know, it is crazy to think that now, but seriously, you could find a few saurkraut recipes, but that was about it. Now fermentation supplies are sold widely and blog moms and health nuts have spewed forth a whole internet subgenera of fermentation content. I was lucky to find one Hungarian sun pickle recipe and adapted that to fermenting my peppers. Bingo, they were delicious, this was the key.

Well, they were pretty delicious, but the first few varieties I grew were not quite what I wanted. So, I began looking for seeds and testing varieties. Seed varieties were not that prolific on the net yet either though. I had to hunt pretty hard to find a handful of varieties to try, and they were mostly foreign imports. I learned that shishito peppers, in spite of the appearance, are not like pepperoncini at all. Most of the others were ho hum. I eventually settled on two varieties, Stavros and Sigaretta di Bergamo.

Stavros is a Greek variety that is crunchy and a little bit hot. It you insist on crunch, this is a good choice. To someone that does not like hot foods, these will be too hot. They are blunt and wrinkly, just like the pepperoncini you can buy in jars.

Sigaretta di Bergamo, which I usually shorten to SigBerg, is a long, skinny, pointed variety from Italy. This variety is my favorite. When pickled, they are very tender. They are not soft or mushy, just tender and delicious. The ones I have grown are not hot. I have tried several batches of seed trying to find the original strain that I had. The ones I ordered recently from a Swiss seed house seem to be the closest and I plan to save seed this time! A similar variety is Lombardo, though they haven’t ever seemed quite as good to me.

I’m quite sure there are many more great varieties out there. We now have a lot more options for finding many vegetable varieties from all over the world.

In general, pepperoncini are all extremely productive and easy to grow. Just keep up with water and fertilizing through the season.

Time of harvest is pretty important. I like them to be about full sized, but still immature. If they are too young, they can be bitter and too old they will be tough and not as tasty. I look for full sized peppers that have not plumped up yet. At the right stage, they still have a lean look to them, where the wrinkles are not filled out yet. Older peppers look more smoothed over and often more glossy, with thicker fleshed walls. It is a subtle distinction, but an important one. Getting them at the right stage can mean picking about every 3 to 5 days.

I'll leave processing instructions to the video, but I’d like to talk about the fermentation system and storage. You can only eat so many of these at a time and if you have 6 healthy plants, you could end up with a couple gallons of finished peppers, coming in over just a few months. Heat canning them just ruins them and besides that, you kill off all the beneficial bacteria. Canning is just another unnecessary step anyway. Instead, I use the carbon dioxide produced in fermentation to protect them from spoilage during storage. I have stored them for over a year on the shelf and they usually come out the other side perfectly good. Sometimes you will get a bad batch, but I think that has to do with what organisms make it into the ferment and which dominate. That war goes on during fermentation, not after, so if you open a jar and it’s bad, it was probably bad when you put it away.

Most fermentation systems do not allow for that blanket of protective carbon dioxide. All method probably have their pros and cons, but this is an essential function to me, becasue it allows for long storage without refrigeration. My goal is to have pepperoncini through much of the year. If you let air in and then put them in the fridge, they will keep much longer than they will at room temperature, but not long enough. They will still spoil, just slower. Besides, what serious fermenter has room for all those jars in the fridge?

To acheive this effect requires a small degree of management. I start ferments with a very, very light turning down of the lid, just to where it barely starts to catch. This light lid pressure allows the gasses to escape easily, without building up pressure that is going to cause a lot of spill-over, yet it still prevents the entrance of air. That airlock effect prevents any kind of scum from forming on the top of the ferment. Later, when fermentation is mostly over, I will snug them down just a bit tighter, then crank it down hard before storage. If the jar is opened after fermentation is completely over, air is allowed in, which will allow spoilage organisms to grow.

Many fermenters expect there to be a white film of stuff growing on the top of ferments. This same growth, will eventually produce off flavors and spoil a ferment, even in the refrigerator. I propose that if people in the past had the technology to prevent this scum completely, that they would have used it. Now we do, so get with the times and exclude the air these spoilage organisms need to survive.

So, if managed correctly, we get no scums to skim off or affect the flavor, we have very little to no spill over, and a protective layer of carbon dioxide for long term storage. Using canning seals is not ideal. They rust eventually and any small amount of rust that makes it into the jar will change the color and affect the flavor. I plan to work on an improved system at some point, but I have used canning seals with plastic lids to good effect, for probably hundreds of jars of food now.

Watch the video for details on processing pepperoncini or other whole peppers. The same brine and method can be used for other pickled vegetables.

Posted on October 10, 2022 .

Tasting Seedling Apples Mid September 2022

I continue to add seedling applles to the list of fruits that can compete with the best heirlooms and modern apples that I’ve collected here. When I started growing apple trees from seed about 13 years ago, I was optimistic, but I didn’t think it would be quite that easy. Not to say there are not a lot of duds, there are. But I think it’s just not that hard to grow some great apples, given that we plant a reasonable number of seeds, and use good parents. Here is my latest tasting video, revisiting a couple from last year and talking about some August seedlings and what’s up and coming this next month or so.

These results are of course in stark contrast to the common myth that apples from seed will almost always suck. I think we are well on our way to putting that myth to bed.

Daffodil Lust V: The Blooming!

Many years ago now, I became obsessed with daffodils and started breeding them. I will actually hardly take time to appreciate them, or “stop and smell the flowers” as they say. I’m just not that person. It’s really about the adventure and discovery for me. What is compelling to me is the anticipation, the thrill of the bloom season showing out new results, what can be done that hasn’t been done yet, and the next best-flower-ever always being just over the horizon. I like to say that with plant breeding, the process is as as valuable and compelling as the results. Being engaged and excited about something, the anticipation and investment, are all great things, regardless of the outcome.

My interest in this project slacked off somewhat for a while as I waited for the seedlings to bloom and show what kind of results I could expect. Earliest results were somewhat encouraging, but now that they are blooming in quantity, the results are very encouraging. I plan now to chase after the types that I want to breed a little more intentionally, and this year, I preordered some new bulbs for breeding stock. I’ll show you some promising new blooms and talk about plans and goals, but let’s get straight to the good stuff first!


I really like this flower. It is quite large and in my experience, pretty unique. It has an ethereal quality, translucent, pale and ghostly. The name will be something supernatural/paranormal like Spirit, Ghost, Apparition, Spirit Box, Ethereal etc. Photos do not do it justice. The color is graded and changes over time from yellow, fading into whitish or cream with a yellow rim and other yellow highlights, but the overall appearance is translucent and pale. (see second photo lower down the page).


This thing has attitude, crazy frilly corolla bits, with deep wrinkles, like some kind of tutu. But what really gives it the attitude is the swept back petals. In this photo it almost appears to have only three petals, because the others are swept back so far. I’m not sure I’ve seen a split cup appearing to have this much forward momentum. It’s a wild child. That might be the name, or Yellow Attitude or Party Girl or something edgy anyway. This girl can’t wait to fly the coop and leave her stodgy home town garden bed for good times broad! Good bulb division and producer of abundant flowers so far. Substance is a little weak compared to some modern heavy substance flowers, but it’s good enough.


This is a strange, ethereal and huge flower. It has to be seen in person to rub off right. It’s just weird. Translucent, large, kind of awkward but graceful, like some kind of giant organism that drifts through space living off stardust that happens to float into its corolla. Not sure if this space jellyfish will make it off the homestead, but it’s a keeper for the home place at least.


This thing is pretty epic, a very large and substantial split cup, with a very pleasing form and interesting subtle color grading. I was showing my friend Erin around the place when we ran into this for the first time, and we were both like, wow! (picture by Erin Kirschner) I was immediately thinking, “I would buy that from a catalogue”. If it shows to have good performance and consistently high quality blooms, I might pursue patenting and distribution through a large company. Who knows, maybe it will help pay for the new home place. I thought of calling it dominator, but would you believe it, there is already a daffodil by that name! I know, weird, but there are thousands of daff varieties and someone had to name all of them something. Dominatrix is available, but it just doesn’t sit right. Sorry ladies in leather, but as a spanker, not a spankee, I like to send a certain message wink wink. I might have to bust out the thesaurus and go for some other dominating name, like conquerer or conqueress. Seriously, this thing can compete with or beat most of the commercially available split cups I’ve flowered here. Maybe I’ll just call it “The Competition” But it still has to prove itself to perform, divide and flower well, and also show consistency in form. The color does not show well in photos, with yellow fading toward pinkish or peach in the center.


This one is just a very nice, very symmetrical simple yellow flower. It distinguishes itself for those qualities. I’m not a huge fan of these simple yellow daffs usually, but I have two that have stood out of the pack and this is one of them. I don’t have a picture of the other, but it’s very nice,with large forward facing flowers on a super tall stem. I showed this one to a girl that was visiting when it was blooming the first time and she said “It’s perfect”.


Here is a crazy psychedelic thing. This is a pink rimmed split cup. The reason it looks messed up is that it bloomed this first time in a weedy, sad bed in the field. Double flowers take a lot of resources, so if the plant is not growing under good culture, they just will not develop all the way. Hopefully with a better position in life it will develop evenly and completely. I thought I was really onto something new with this one, but I looked it up and there is one pink rimmed double out there in bulb catalogues already. It looks pretty similar to this actually. Even if this one doesn’t pan out, I know its possible now, so I’ll definitely try for more of them.


This is a really nice one. It almost appears to have a double center, but it’s just very frilled and folded. My friend Melissa suggested the name Marylin’s Skirt, which is the perfect reference.


A nice pink split cup. Certainly not like your Grandma’s daffodils! When selling daffs at farmer’s markets, exotic flowers like this get people’s attention.


One of the parents of this is hillstar. I have a few very similar seedlings, all pretty nice. I think this one has the most white/yellow contrast going on.


I have quite a lot of these pink rimmed types. That shows the power of building on previous work. Good pink rimmed daffs used to be very rare. With all the good breeding stock now, they can be improved further. Most of them are just adequate or similar to what is already out there, but at some point, one might really distinguish itself.


ghostly pale one as it looks when matured and faded, frilly attitude one and perfect symmetrical yellow. And a bee.


This project is very low input, but it turns out, maybe a little too low. I’ve lost a lot of young bulbs to things like late planting, weeds and just general procrastination and neglect I guess. I don’t need to up my game that much to have much better results though.

My usual approach is to go out in the late morning, pull off some anthers with pollen from some flower that I like, then go rub it on the girl parts of other flowers that I like. I don’t label anything. I go out and look for seed pods before they open and mix all the seeds together and plant them in flats during winter. After a couple years in the flat, they go into the ground. I’ve planted some in garden beds and some in the field. Field planting can work okay, but I’ve lost a lot to planting too early, or not controlling weeds and water. I know I’ve planted well over 1000, but I’m down to some many hundreds now. The part I need to improve the most is that flat to field transition.

It really starts with good breeding stock. If you want to breed good plants, stand on the shoulders of those who have already laid the groundwork for you. Chief among these for me is daffodil breeder Grant Mitsch who released many superior varieties in his lifetime. If you have to pay 10.00 or even 30.00 a bulb for breeding stock, but it will make all the difference in results, it’s worth it. Don’t start from the bottom, or even the middle if possible.

I am also increasingly chasing specific traits, so I’ll be making more pollinations for those. Chief among them is pink or red rimmed split cups. I have never seen one, though it is hard to imagine that no one has chased after or actually bred such a thing. Daffs with red or pink rimmed corollas are very common. The split part of a split cup daff is just a split corolla, so I can’t see why it wouldn’t work. I’ve been making a lot of crosses for that result for a while now, so I probably already have some new bulbs that will produce such flowers, but which have not flowered yet. I’m also going to try for more pink rimmed doubles. There is one commercially available already and that looks quite a bit like mine. I ordered it this year as much to compare to mine as for any other reason lol.

Once a good variety flowers, it still has to be propagated to make more. People already want them just from pictures that I’ve posted on instagram or in videos on YouTube. I want to make a lot of bulbs however, I really have to keep them all for a long time. Division is exponential of course, but still slow when you are starting with 1 to 3 bulbs! This year I will move the most promising seedlings that have flowered into protected, clean, well cared for beds to grow and divide. Every year or two, I can dig them and spread them out to keep them dividing as quickly as possible. There are other tricks to increase them faster, such as splitting the bases to produce quantities of bulblets, but I haven’t tried any of that yet.

I’ll also put the best varieties I have for breeding, into better situations, along with the new breeding stock, so that I’m getting plenty of good, well organized flowers all in the same area. I’ll continue making crosses for now and growing them out in flats and keep them there. Since I hope to be moving within a couple of years, I want to plant as few in the ground as possible. I am not looking at all forward to digging thousands of bulbs and replanting them somewhere else. I just had to dig out two garden beds of bulbs and now have hundreds to sort through, sell or replant, just to have to dig them up again later. But hey, if I can pull all that off, it’s going to be spectacular, because I have a gajillion bulbs!

I have a new system in mind of early weed control using tarping. When the fall rains come, I’ll let the herbs and grasses all sprout, but when they are still small, I’ll shade them out with heavy duty weed cloth. The flowers don’t emerge till quite a while after the first rains, so I can kill most of the weeds off for the rest of the year before the bulbs sprout up. I want to use that system to establish blocks of seedlings. If I keep the project going, every year those blocks will produce new flowers to assess, like a genetic treasure chest. And that’s the really fun part of the breeding process, going out to see what new treasures literally pop up out of the ground.

I think some people might think breeding plants is extremely complicated. It can be, but it often doesn’t need to be. Or they think that if something can be done, someone would already have done it. Nope. Plant breeding is far from tapped out. Certainly for the two plants I’ve worked with, apples and daffs. Daff breeding can be as simple as buying a bunch of bulbs of varieties you like from a catalogue, and when they flower, taking pollen from one you like and put it on the girl part of another one that you like. The only guideline I follow (mostly), is I use pollen from a color I want, like let’s say a red rim, and put it on a flower with the physical form I want, like a split cup. I read an article where a daffodil breeder said he does it that way, so I just do it mostly that way. That is as sophisticated as I will probably get with it.

My friend Mark Albert told me once that he used to sell vegetables at the farmer’s market, but eventually stopped and started to sell just flowers. Flowers make people happy. They think food should be dirt cheap and will complain about the price of good produce, but not about the price of flowers. I would probably never buy flowers for myself (or anyone else lol) but I like the smiles and happiness they seem to bring some people. If I could eventually get one or two apples or daffs that end up really spreading out there, that’s quite a legacy of enjoyment to unleash into the world. Each year, they produce the same fruit or flowers, regardless of age, potentially for generations to come. And maybe they will inspire other breeders or even be used as breeding stock.

Lust may be a strong word for my current relationship with daffodils and this project, but I’m certainly finding the results gratifying and the process compelling. Perhaps we’ve settled into a mutually beneficial LTR, puncuated by occasional exciting interludes. Look forward to more new flowers as they keep blooming. I’m hopeful that I’ll get new bulbs to flower quicker with better care, but out of the hundreds I already have growing, there are going to be many worthwhile new blooms. Out of those, I’m actually hopeful that I can market some on a large scale and generate some funds. So, with luck and work, maybe you’ll see my flowers in catalogues some day, propagated by the thousands and shipped all over the world. That would be pretty cool, to bring a lot of smiles to a lot of faces year after year for what seems like a relatively small effort.

Daffodil Lust

Daffodil Lust II: The Breeding

Daffodil Lust III: The Seeding

Daffodil Lust IV: The Waiting…

Posted on August 23, 2022 .

Bush Wisdom: How to Chop Without Breaking Your Handle and Beating Yourself Up In The Process

Todays video is on axe handle breakage. There are many factors that can go into axe handle breakage. The thing people seem to look at and talk about the most when choosing axe handles, is orientation of the growth rings on the butt end of the handle. While that is a worthwhile factor to look at, it is far from the most important. Not only are There more important factors when it comes to the wood grain, but how we use the tool is also very important. The discussion of how to, and not to, use an axe re: handle stress and breakage is the real good stuff in this video.

While the wood and the design can be very important, user error still likely accounts for most handle breakage. Again, this is another area where blame is often misplaced. Most think of user error as hitting the handle on things. The usual term is overstrike, meaning basically you miss and smack the handle on the wood you are cutting. Overstrikes are a serious problem, especially in splitting wood, but how we swing an axe and whether our technique is light or heavy handed can be a major contributing factor to handle breakage.

Recently, I had a young man up here helping out. He wanted to learn about chainsaws and get in some saw time. So we headed out to cut up a black oak tree that had fallen in the road. I brought a maul with a wooden handle, because my usual fiberglass handled maul was out of commission until I could get the head epoxied back on. (Yes, I use a fiberglass handled maul. It is the only place I use that type of handle. It doesn’t feel great to use, but they are tough as hell. I’ve glued mine back on a few times and the handle is still going strong.)

The wooden handle on this maul was not very good. It was too curved for my taste and it had pretty strong grain runout. Runout means that the grain, instead of running all the way lengthwise along the handle, runs at a diagonal. Runout is a major factor in handle strength and strong runout is not desirable. But while this handle was kind of crappy and prone to failure, I had already used it quite a lot. Not only had I used it, but I also lent it to my land mates for a year or more to use. Then I used it some more last year and some more this year. AND, I also used it quite a bit that day, while my friend was getting in some time on the chainsaw.

But when I took over sawing some bigger, trickier cuts, my helper managed to break the handle in just a few minutes of splitting. That’s interesting, why? He didn’t actually hit the handle on anything. This is where we get into user technique.

Whether splitting wood or chopping, people have a misconception that they need to shove or push the axe head through the work. That is not how good chopping and splitting works. We have little ability to push on the end of an axe handle and do any work. Just try it. Put the end of an axe or splitting maul on a log and push on the end of the handle. You will find that you have a great disadvantage. The idea of putting an axe head on a long handle is to gain an advantage. If you want to see how important that advantage is, just grab an axe head with no handle and try chopping anything by just holding it in your hand.

So, we see that there is no advantage realized from that long handle if we just push on the end of it. The mechanical advantage of an axe is that when we swing in an arc, we can increase the speed of the head a lot.

The formula is MASS X VELOCITY = MOMENTUM. The mass, or weight of our axe or maul is fixed, but if we swing it faster, it can do more work. What we can change to be more effective by delivering more energy to the work, is increasing the speed of the head. Remember that point from this article if nothing else. If you want more power, concentrate on increasing speed.

The work of chopping or splitting should be finished by the time the bit of the axe hits the wood. It is folly to try to add more power by pushing the head through the work from the end of that long handle. Not to say that such an effort will have absolutely zero effect, just not very much. We have already seen that it is a very inefficient way to deliver energy to the work, but there are other reasons not to do it, namely handle shock, and to the point of this lesson, handle breakage.

Let’s go back to our earlier exercise, but use the law of extremes. Imagine what would happen if your axe handle was a twig. And you are going to push on the end of the handle again, while the head is resting on a log. You can imagine what will happen. The twig handle will bow downward, like a smile, then eventually snap. No one is smiling now. So that is the same type of bow stress we put on the wood when we push on the end of any axe handle. Also important is that when the axe head strikes the work, there is an equivalent of a backward force pushing the axe head away from the log. Any chopping or splitting is a sudden stress on the tool, when that head comes to a sudden stop in the work. So, stress is a given, but it can play out differently depending on what we as the operators are going to do while hanging on to the end of that handle.

Imagine if we were to swing the tool very fast, then essentially let go of the handle. It is not too likely that we will break the handle. The shockwave that travels through the tool can just play itself out. But, if we have a death grip on the handle and push on the end to try to drive the tool through the wood, it will play out differently. Not only can the shockwave work against the handle wood more if we are pushing on it, we are also adding even more stress. The head is jumping upward, while we are pushing downward, all emphasizing that bow shaped stress on the wood, and snap, time to replace our handle.

And those are the reasons why this particular maul handle, though vulnerable by design and wood quality, was able to survive much use, and also why it broke in short order when in the hands of an inexperienced user. This kid is very smart, but he is also young, strong and enthusiastic. Learning not to make this kind of misguided effort to drive the axe through the work takes either time or instruction. I still sometimes have to remind myself to lighten up and concentrate on increasing speed.

So, next time you are splitting wood, remember these take home points.

*The work of splitting or chopping should pretty much be done by the time the tool hits the work.

*Increasing speed is the main effective thing you can do to chop “harder”.

*Taking a death grip on the handle increases stress on the handle, and also transfers unnecessary shock to your body for no good reason.

*Taking a light grip on the handle will save out your hands and allow the shock wave from impact play out as it will.

*The mechanical advantage of an axe is in our ability to swing it in an arc of some description in order to increase it’s speed.

Happy splitting and stay safe.


Posted on July 23, 2022 .

Video Series Following the Oak Bark Leather Tanning Process

Over a pretty long period of time, I made a bunch of run-n-gun videos while tanning some leather. At first I was just going to show this experiment of removing sheeps wool by painting the flesh side of the skin with lime paste. Then I figured I’d just shoot easy videos of the whole process with an action cam Well, that took a lot more time than I thought and EIGHTEEN videos later, here is the playlist. The project was oak bark tanning several sheep skins with the hair off and a big chunk of cattle hide.

While there is a lot of “extra” footage in this very pedantic treatment, there is also a benefit to just shooting what I’m doing in real time. This is barktanning as I do it, with all the mistakes, inconveniences and triumphs of shade tree tanning. There are real life lessons here, vs a more idealized instructional approach of discreet steps that may or may not go as planned. If someone wants to learn vegetable tanning with bark and such, this is a very valuable series, even if it takes a while to get through.

The last two videos are Q&A. I gleaned out a bunch of questions from the comments to try to answer. If one person has a question, it is likely that many others have the same question.

Updated Apple Pollination Technique for Breeding

Informed by experience, contemplation and communication with other breeders, my pollination method for breeding apples has changed a lot over 11 years. This blog post will cover what I used to do and what I do now and why. The new method is much easier and more efficient, though it has it’s potential pitfalls.

I’ve been at this project for over a decade, and have now observed enough in the way of results to matter. I feel like I have a much better idea of what I want to pursue in apple breeding, and what crosses are most promising. I also have a lot more genetic material to work with, because the number of apples that I have collected and fruited is much higher than when I started. Maybe most exciting, I’m now using a lot of my own seedling apples as parents. It won’t be too long before some of those fruit and I can enter a third generation of breeding. I spent some time this spring starting to lay out this and other projects under a new webpage, PROJECTS. It goes through the different classes of apples I’m most interested in pursuing and some of the parents I use for each.

When I first started pollinating apple blossoms for breeding, I would delicately pluck the petals from a few unopened clusters, then remove the pollen bearing male parts with tiny scissors before pollinating what was left of the blossom. I could see a lot better back then, but it was still ridiculously finicky and time consuming. I guess I figured bees would not visit blossoms with no petals so I just tagged the branches and left them uncovered.

Early efforts involved delicate emasculation of blossoms. I’m so glad I quit doing that!

Flowers were left just like this, unprotected.

Then I found out that some breeders bag a whole tree or branch and pollinate any flowers that are opened once every day or two. Obviously they were not worried about self pollination. I also knew that apples were generally not self pollinating, so I stopped removing the male parts, which saved a huge amount of time.

Last year, I was pollinating some Cherub blossoms and saw a bee visit the petal-less flowers I had just finished pollinating. I thought maybe it was a fluke. But, then instead of going to another open flower, she went to another petal-less cluster I had just pollinated! Okay, so I started bagging everything. That was easy, because I had bought some organza bags to experiment with for fruit protection. Organza bags are sheer nylon mesh bags commonly used for gifts, wedding favors and stuff like that.

I ordered a bunch of new bag sizes up to 16 x 24 inches and determined to bag all pollinated blossoms henceforth. This year, I went around before trees were really blooming out, and bagged many branch tips and flower clusters before they opened. If a few flowers are already opened, I removed them. With good bagging, I have full control over who applies the pollen, me or the bees. I am also now relieved of the time consuming task of plucking away the flower petals. Once the flowers begin to open, I take off the bag once every couple of days and apply pollen to any open flowers. As the season progresses, it is obvious that some flowers have been open for a while and I stop pollinating those. I am not sure how long the fertile window of apple blossoms are, but some are obviously much fresher than others. I like to pollinate each flower more than once, although twice is probably completely adequate.

The main branches being pollinated on this tree are William’s Pride, Chestnut Crab and Sunrise.

With this method, it is fairly efficient to pollinate a lot of blossoms, but not without potential faults. For one thing, I had to buy a lot of bags. They are not reallly expensive, but eventually it adds up. The bags are fortunately very reusable and reasonably durable. Another issue is that since I’m leaving the pollen bearing anthers on, and I used the same pollen on a lot of different varieties, I’m getting some cross contamination from tree to tree. The flowers are insect pollinated. With no insects visiting the flowers, the pollen just sits there. So I’m collecting pollen with my brush while I’m dispensing it.

This contamination issue could be rectified simply enough by using separate brushes for each variety I’m pollinating. But with varieties I use a lot, like Appleoosa or Whitwick Pippin, I would have to keep track of a lot of different brushes. I can’t afford to throw brushes away, because a lot of pollen goes with them. I just ordered some microfiber makeup applicators, which are much smaller. Maybe those will allow me to use multiple brushes for a single pollen variety.

Perhaps I will come up with an elegant solution to avoiding cross contamination, but I’m not very motivated to. I actually kind of like the random factor thrown in the mix. Since I would only be contaminating the brush with other apples I use in breeding, the element of chaos that is thrown in is a focused chaos. I like having these wild card crosses. I think it is a good idea to contemplate what might cross well with what and to choose both parents, but it is not at all possible to predict exactly what the result will be. For instance, late in the season here I was just putting Wickson pollen onto Rubaiyat. But I’ve already pollinated Chestnut Crab, William’s Pride, Sunrise, Whitwick Pippin, Pink Parfait, King Wickson, Cherry Crush, Appleoosa, Golden Russet and several unnamed seedlings with the same Wickson brush. None of those accidental crosses sound so bad. And one apple can make seeds from multiple seed parents, so it would most likely be a seed here and there, not a whole apple with the wrong pollen.

In a couple of weeks I’ll have a very good idea of how pollinations went this year and how the old pollen that I used early in the season performed.

Centennial fruitlets in pollination bag.

Affiliate links to the organza Bags I’m using. I would recommend buying different colors so the different sizes are easy to recognize.

6x9: https://amzn.to/3xn19Jg

8x12: https://amzn.to/3uumWwO

12x16: https://amzn.to/3E4xRAr

16x24: https://amzn.to/3E1IP9N

Posted on April 12, 2022 .

Seeds and Scions for 2022 Imminent!

I’ve finally finished all the preparations for seed and scion sales and auctions. I have more seeds than ever, including many cross pollinations using my own seedlings like Black Strawberry, Cherub and Appleoosa. This year Cherub and Cherry Crush scions will be sold in the store instead of by auction, because I just have a lot of them. Details and schedule below. Here is the video I just shot on all of that and talking a little bit about Cherry Crush, Appleoosa, January Russet and Hard Candy Cider.

CHERRY CRUSH

Cherry Cox x Grenadine. Larger than Cox’s Orange Pippin and Cherry Cox, with a better fine grained texture. It has some of Cherry Cox’s cherry flavor, which is the distinguishing characteristic of this apple, though it is not as strong so far as Cherry Cox. It has some pink flesh, though not a lot of “red fleshed flavor”. After this year, I would guess I’ll be eating more of these in season than either of those two apples. That is not to say it will be better everywhere. This is not a climate where the Cox’s perform well. Then again, maybe Cherry Crush will develop more similar complex flavors that those apples are known for when it is grown in other climates. The only way to find out is to get them out growing in many different places, which is the job of ya’ll beta testers. High potential for breeding red fleshed apples and cherry flavored apples. It has none of the negative characteristics often found in red fleshed apples like low sugar and mealy flesh. Can’t wait to see how these develop over time and just eat a lot more of them.


HARD CANDY CIDER

This is a Grenadine x Lady William’s cross from 2011. It is a cider and juice apple to be sure, with too much tannin for casual dessert eating. The flavor can be intense, like a bunch of hard fruit candies mixed together. The flavors I can remember picking out are purple grape and watermelon, but there is more going on than that. I even thought about calling it Jolly Rancher after the once popular American hard fruit candies. It’s my hope that all of that flavor will persist through fermentation and make amazing cider. We’ll see. As little as I make cider anymore, someone else might make that cider first. I think it has shown a hint of red flesh, but I honestly can’t remember. It is not likely to be a major characteristic of the apple anyhow. High potential for breeding intensely flavored apples, one of the groups I think should be avidly pursued by amateur breeders. Sugar 20 or 21% as measured here, which is in my mid to low range with my nearly dry farmed apples. Out of the seedlings in the trial rows that have potential for cider, this might be the most promising. I’d probably class it as a mild bittersweet. As an intensely flavored apple, it can probably compete with anything here.


APPLEOOSA

Grenadine x Lady Williams. This apple ranks in the top few grenadine seedlings for intensity of berry and punch type flavors, probably only matched by Black Strawberry and maybe even stronger. It originally fruited some years ago and was one of the first seedlings to fruit. It was nearly killed by voles and has never recovered. After eating one apple, I guessed it would end up being an improvement on it’s problematic parent Grenadine. I still think that and have been using it for breeding and sending out pollen ever since. Only about a half dozen or so people have gotten scions from me, mostly breeders and patrons. I had a few scions this year and I think it’s time to send it out. It’s a novel apple with high breeding potential and I have barely used Grenadine since Appleoosa fruited. The flavors are very similar to grenadine, complex, with lots of berry flavors. The flesh is solid pink through as grown here. I’m not sure of the ripening season yet. It’s been all over the place in the few fruits I’ve managed to get with all the circumstantial problems I’ve had growing it out. Looking forward to hearing what it’s like elsewhere, and hopefully tasting some of it’s offspring someday.


JANUARY RUSSET

This is a rustic little russet, and almost surely a Grenadine x Lady William’s cross. I think russets are pretty, but this one maybe not so much lol. It’s small hard and totally useless until it ripens in January. When I first found it fruiting in the trial rows I was sure I would cull it out! Then Chris Homanics and I were walking the rows in January and determined that it was shaping up and worth eating. When it is finally ripe, it’s still pretty rustic. The flesh is very firm, old school style, not like modern apples. It has a nice acid/sugar balance and can develop a very rich flavor. Probably a decent pie apple too. Tannins are still on the high side, but very edible. If you compared the phytonutrient and antioxidant levels of this apple to any modern variety available in stores, I’m sure it would be a total blood bath ha ha. Bottom line is that it’s another winter hanging apple to add to the fruits available off the tree in mild winter areas. If I had this ripe along with my two latest apples Lady William’s and Pomo Sanel, I’d probably eat a lot more of these than them. It doesn’t seem to crack, but it is not the most durable of the late hanging apples either. Another cool thing about January Russet is that it is the only winter hanging apple I have that is a real russet. It’s not completely russeted, but it has a lot, and it just has a russety character to it. I think it should be crossed with excellent russets like Golden Russet, Golden Harvey and Ashmeads to the end of creating an excellent winter hanging russet. It is probably also just a good choice in breeding for pursuing winter hanging apples in general, and I’ve made a few crosses using it already. I don’t think growing this anywhere that temps commonly dip below about 20 F is a good bet. It may ripen off the tree if picked in Dec or earlier but it doesn’t seem like a good bet. As I can recall so far, the flesh tends to go rubbery instead of mealy, a desirable characteristic found in some long keeping apples like Roxbury Russet, Golden Russet and Gold rush. I took pictures this year, but alas, I can find none of them.


Some details of auctions and sales:

Apple Scion Wood Auctions will be on https://FigBid.com this year instead of ebay. They seem like a pretty cool small outfit and I haven’t heard any complaints about the platform. They are all 5 days long and start and end 5 minutes apart. They start on four different days.

Feb 26th: Black Strawberry, first auction starts at 6:00pm Pacific Standard Time (PST) and then one every five minutes

Feb 27th: Hard Candy Cider and Sugarwood first auction starts at 6:00 pm

Feb 28th: Appleoosa and January Russet, 6pm

March 1st: Flaxen, 6pm

Scion and Seed Sales

The store will be password protected for Patron early access from Feb 26th AM till Tues. Mar. 2nd AM. If that’s enough incentive to join my patreon, here’s the address :) http://www.patreon.com/skillcult

First store access for 25.00 and up patrons starts Saturday morning Feb 26th at 8:00pm PST and on 25.00 and up tier also gets an ongoing 25% discount for all store purchases.

10.00 tier Sunday 27th 8:00 AM PST and on

5.00 tier Mon. 28th 8:00 AM PST and on

3.00 tier Tue. mar. 1st 8:00 AM PST and on

Open to general public Wed. Mar. 2nd AM

A list of most of scions and seeds in the store this year is here: https://www.patreon.com/posts/62710422

Descriptions of most apples I sell or use in breeding is here to do your homework ahead of time: https://skillcult.com/apple-variety-descriptions

It has been quite a process setting all this up, so I’m looking forward to moving on to spring stuff like pruning, grafting, pollinating, collecting pollen, trying to get in at least a small garden for the summer and many other horticultural and non horticultural projects and content. This year is about doing the right things to try to expand my audience and getting my income up enough to make payments on a new piece of land. This year’s auctions and plant sales will finally get me out of the red and above where I was financially when I started SkillCult something like 8 years ago. Yes please. We passed the expensive hobby phase of SkillCult into the at least making a minimum living. It’s time for the lets fund land and projects phase! I’ve been working a little bit on mapping out some of my current and hopeful future projects on new pages on the website. I want to map more of that out so goals are more clear. Right now, it’s a work in progress.

Happy growing, grafting and whatever projects you all get up to this season. <3

Posted on February 25, 2022 .

Where to Find Scion Wood For Grafting

I have sold scion wood for some years. It helps fund me and gets a lot of fun, and in some cases rare, genetics out to people. But there are increasingly more options for finding scion wood and I very much encourage trading and sharing. Once you have some good varieties, you can trade with others through online platforms, while making new fruit friends. Here are a few good places to trade scions.

SCION EXCHANGE: http://www.scion-exchange.com/trade/ This is a new free platform that describes itself as like a dating site for scion traders. It needs more users to become more viable. Check it out.

NORTH AMERICAN SCION EXCHANGE: Some years ago, my friend Andy Russell was complaining that there were no scion exchanges in his area. I suggested he start one. Instead, he and Little John started the North American Scion Exchange on FaceBook. https://www.facebook.com/groups/scionexchange/ This group has become quite active, with 5.5k members.

Another option is just making connections in fruit and nut groups on the internet. My favorite community is https://growingfruit.org It’s a friendly place full of both newbs and more experienced growers. It also includes a trading forum.

What I have not found is a European community for trading. If anyone can help with that, let me know and I’ll add it. Fruiteirs.net it seems has shut down. I get a lot of requests to send even common varieties to Europe, but I discourage casual overseas trading because of disease issues. Someone please start a good community for growers to trade material in Europe. I’ll promote it. Some of my varieties and many American varieties are already over there and should be traded there. Or if there is one I don’t know about, let me know. And ditto for other options here in the states, or in Canada or any other country. I rarely trade much anymore, or spend a lot of time in online interest groups, so there may be more good trading spots out there.

I also want to plug one commercial scion source, https://fruitwoodnursery.com run by my friend Mark Robbi. I know he has BITE ME! but I will also be trying to get him more of my seedling varieties as they come out. He ships to Europe too, so eventually that may be a way to get some of my seedling varieties if you are on that side of the pond.

Scions and apple seeds will be for sale in my webstore soon. As usual my supporters on Patreon will get first access to seeds and scions. I’ve restructured my patron tiers with 4 levels of access. 25.00 dollar and up patrons will have first 24 hour access with a 25% discount. The next three tiers will each get 24 hour access consecutively, before opening sales to the general public. If you’ve ever thought about supporting my work through Patreon, this is a good time. I’m trying to save up money for a down payment on a new homestead and get my monthly income high enough to afford land payments. I will announce when the store opens to the public here and on social media Instagram and Facebook @skillcult Also on Youtube. If you want notifications of new videos on YouTube, you have to subscribe and hit the notifications bell. Subscribing alone doesn’t mean you will be informed of new content.

I have a new seedling out this year available in the webstore, Cherry Crush. Most other new seedling will be put up for auction. I will probably use https://FigBid.com this year instead of ebay. Cherub however may go in the webstore as I have a lot of scions this year. I’m still trying to decide that. They won’t be cheap, but again with the homestead fund!

Cherry Crush! Cherry Cox x Grenadine a pleasant apple with some of Cherry Cox’s cherry flavor and improved flesh quality over Cherry Cox and Cox’s Orange Pippin. I’m looking forward to getting some feedback on how it does elsewhere. The best endorsements I can give it is that I favored it over those two apples this year, and almost everything in that September season. I wanted to eat a lot more this year and am looking very forward to eating more in the coming season and into the future.

Happy grafting everyone, and look for an epic blog post on common grafting mistakes and solutions soon! 🍎 💚 🌳

Posted on February 19, 2022 .

Charcoal vs Ashes In the Garden, Very Useful, but Very Different

Burning wood creates some incredibly useful things. This video and blog post are about two of those products used in agriculture, charcoal and Ashes. They are both very useful, but very different, and have very different uses. I’ve perceived some confusion about these substances and their place in agriculture, so I hope I can clarify some of that.


If you apply enough heat to wood, it begins to break down and release gasses. If those gasses flare off, you get flames. If not, you get smoke. In the presence of oxygen, you are eventually left with a pile of white or grey stuff, which is the mineral content of the wood. If you stop the process, you have a chunk of light weight, easily broken, porous jet black carbon with no brown areas and no parts recognizable as wood. So charcoal is a shell of carbon left over once much of the substance and components of wood are destroyed by heat. Of course the charcoal still contains the minerals that are in ashes, but they are locked in this carbon matrix and not readily available.

Charcoal is stable and durable. It is capable of persisting in the soil for a very long time. Of course how long may depend on the type of charcoal, conditions, soil etc. but it is no doubt capable at times of persisting for millennia. While some of the minerals in ashes may be persistent, ash is essentially a very short term fertilizer.

CHARCOAL

First off, there is some debate about whether it is appropriate to call black cinders from the fire charcoal, or “biochar”. In video comments I’ve had people argue forcefully that any char produced in the presence of oxygen, the way I usually make it in open piles or pits, is not biochar, but just charcoal. Others argue forcefully that it is not charcoal, yet when asked what it is, they have no appropriate simple term. If I handed a chunk of that half burnt shell of carbon to most people, they would say it is charcoal. Words are not things and language is a product of living, changing culture.

If wood is heated under a very low to zero oxygen environment, it undergoes destruction, similar to an open burning fire, but more of the carbon structure is retained. It will be denser, harder and have a higher fuel value than wood that is burned with more available oxygen. At some point, all the gasses will be driven off and it will just stay red hot, without burning up, because there is no oxygen to finish the process. Once I was part of an iron smelting experiment. When we dug the kiln out the next day, I found pieces of charcoal embedded in slag. That slag, which is a collection of melted unwanted minerals melted from the iron ore, had been white hot, molten goo the night before, yet the charcoal survived it. It survived because there was no oxygen in that part of the kiln to finish turning that charcoal to ashes.

If I start a fire, then quench the coals at a certain point before they burn to ash, I end up with a softer and less dense product. This is closer to the way I usually produce char. The difference is quite real. I actually need to burn some of that low oxygen hard charcoal soon for my forge, because it burns longer. I can get away with using the softer stuff I usually produce, and it gets plenty hot, but I have to use more of it. The common argument is that char made by pyrolysis is better for agricultural use as well. That may be. The question that interests me more is whether less carefully prepared open burn char works and is it a viable option in some contexts. In my experience, it is. So grammarists and fundamentalists can argue the finer points or masturdebate over the terminology all they want. I’m going to call it all charcoal or biochar, alternately, because that is what most people will understand. I think if the term biochar persists, it will come to mean all charred plants used for soil improvement and potting mixes. I am not particularly attached to what it’s called, I just use the language that is common. I would prefer to live in a society that has a more sophisticated nomenclature for chars, but I’m not sure I’m interested in trying to bring it about.

Charcoal has some interesting properties that make it potentially very useful in soil improvement. One is that it is a magnet for all kinds of substances. It works by grabbing onto them. This is called aDsorption. So, it can hold soil nutrients strongly, but plants can still use them. I grow a lot of my cactus in char and when you dig one up, the roots are covered with pieces of charcoal firmly attached by root hairs. If I fertilize a potted cactus with a high char content, I’m basically pouring my nutrients through a very effective nutrient filter. One would think that much less nutrient escapes out of the bottom of the pot when watered or fertilized.

Char is also aBsorbent, meaning it can soak up liquid like a sponge. In my experience, it seems to be capable of holding a lot of water, but probably dries out faster than either organic matter or clay. In some soils, at some percentages, it probably helps with water retention or reduces it. My jury is still out on that, but suspect that high percentages can cause some soils and potting mixes to actually dry out faster.

It also acts as an aggregate if you need that. My cactus mix is 50% charcoal, it is ground up to any where from powder to 3/8 inch chunks, so the mix is very well drained. I don’t need to add any other of the usual drainage stuff like red lava, pearlite or sand. For many plants, this might be too much and I would probably go with more like 20% and down. But it’s great for cactus. But there is no soil in potting mix, the rest is mostly peat moss, coconut fiber or shredded bark. In actual soil it can increase friability a great deal. I have loam here, which is not at all bad to work with. But with 10% char, it’s lovely to work with. I have not personally tested it on clay soils, but I definitely would post haste if I had to deal with that unfortunate circumstance.

In sandy and silty soils, char can serve some of the purposes of organic matter, plus some more, but it is persistent. Sandy, airy soils need organic matter badly, but they also lose it super fast as it is oxidized quickly due to the very high porosity of the soil. Sandy or silty soil also sucks at holding nutrients. Clay is quite good at holding nutrients. I you can get it, add some and make loam. But charcoal is a partial substitute in that department and should increase water holding, nutrient retention and probably soil life.

One of the common theories about why char can improve soil performance, is the microbe theory. Charcoal contains all the pore space naturally found in wood from the capillary system that moves liquid around the tree. I imagine it contains even more from the charring process, but either way there is a lot of pore space in a piece of charcoal. The important bit is that lots of pore space also means a whole lot of surface area. There is some statistic floating around out there that references football fields to describe how much surface area a small piece of charcoal may contain. So that means a small piece of char is a huge habitat for microscopic organisms.

I imagine that both the microorganisms and the nutrient grabbing capacity are important, but what we really care about is whether it works. And it seems to work. There is a lot of research you can avail yourself of (cautiously I would advise) and lots of personal accounts. The stuff that got me most excited was research I did on charcoal used for soil amending in Europe and North America in the 19th century.

But the idea that knowledge is transferable is somewhat dubious, and no matter how much information we consume, we know very little for sure and even less about how things will actually work for us in the ground war of farming and gardening. So I always advise people to do their own small, simple science experiments on using char to figure out what percentage to use and how it performs or doesn’t in your soils, and with your gardening style and crops.

So charcoal is awesome, but it’s not fertilizer. In fact, if you bury raw char, it will sap nutrients out of your soil and stunt most plants for about a year. Remember, it’s a nutrient trap, so it has to charge itself up and reach some kind of equilibrium before benefits start. Ashes on the other hand, are definitely fertilizer. In either case neither is necessarily a substitute for adding other things to your soil to make things grow. Don’t expect miracles. My observation of char beds is that the char seems to make better use of the amendments I do add, not that it replaces the need for them.

ASHES

Everyone has heard of slash and burn agriculture. You go to an area of forest, cut and burn everything down, spread the ashes around and plant your crops. People have done it forever in some parts of the world, and not just in the tropics. It works great, but only for a short time. It doesn’t last. Who got the warm fuzzies when I said slash and burn? Probably no one. Even the name sounds bad lol. The reason slash and burn has such negative connotations is that it is very temporary and you have to move in a few years when all the nutrients released from the ashes are used up. So, to an outside observer, it looks horrible. This great video shows how that can be a misinterpretation.

Slash and burn agriculturists that not only are not destroying the forests, but building them in barren grasslands. I’m sure in some situations that slash and burn is a bad idea. One would be in high population densities. The forest needs time to recover, decades sometimes. Or doing it on a very large scale as in the exploitation of the Amazon basin. Anything applied mindlessly or without principal has the potential to go wrong.

A good way to think of wood and other biomass is that plants have done a lot of work to slowly gather all of the stuff that a tree or plant is made of. That is a valuable thing. The bulk is of course carbon gathered from the air as CO2, which you can retain much of as charcoal. However, the minerals, a much smaller portion, are quite valuable and harder to come by. If you compost wood or burn it to ash, the minerals can be reused in other plants. So ash really is a fertilizer. It contains all those many trace minerals that the plant gathers in smaller or greater amounts and some important ones in significant amounts.

Most commonly ashes are thought of as a source of potassium, which is one of the 3 plant macronutrients. They also contain a significant, if lesser, amount of anothe macronutrient, phosphorous. The other thing they contain in abundance is calcium as calcium oxide or hydroxide and if they’re old or get wet, it will be more as calcium carbonate. One source I just read said that wood ash averages about 20% lime, but it can be higher. Most soils benefit from liming, so that portion is very valuable, and being finely divided into powder, is it also very easy to use and very quickly available.

I use ashes in my garden frequently. Garden beds get a sprinkling each time they are prepared, or at least once a year. Occasionally I’ll dump a load on some favored fruit tree as well. But I’ve been doing this for decades and have observed, as slash and burn cultures show us, that it is a very temporary effect. So an important difference between ashes and charcoal is lasting power.

What the world needs now is to move toward more stable, sustainable agriculture. Charcoal seems to have the ability to create lasting fertility. If you have ashes, use them. I make plenty in my woodstoves. The most of my brush gets charred, because it is more compelling and potentially much longer lasting. There are few things we can do to our garden soils that have a truly profound lasting effect. If I had to move to somewhere in the woods to start over, would I make charcoal? or ashes? If I had no external inputs, I would do what people have always done, clear a patch of forest, and burn everything to ash to get good crops the first few years. But then I would start importing more wood from around and gradually start amending that soil with charcoal. All other stuff that makes good soil, bones, kitchen and crop wastes, dead animals, urine and feces would go back into the cycle to charge that char and build lasting fertility to the extent possible.

I hope this is helpful to understand the differences between these two very useful, but very different substances.


BIOCHAR PLAYLIST

Posted on November 15, 2021 and filed under BioChar, Garden Stuff, Homesteading.

Updates on New Seedling Apples

Here is a video update with some thoughts and pictures about some new seedling apples that were first tasted last month.

Three of the new seedling apples tasted last month have turned out to be quite interesting and probably all keepers. All three had enough fruit (10 to 30 apples each) to get a good idea of what they are about as I ate my way through their late september to mid October season. Having enough apples of each allowed me to taste specimens all the way from underripe to overripe and mostly in between.

Cherry Cox x Grenadine: This has no number because the label was lost. The more I think about it, the more I think I made the cross, but decided to only pursue the crosses that had Grenadine as the seed parent. Or, I may have just lost track of the tag. Regardless, in a row of unlabelled seedlings from my first year of cross pollinations, I picked out several with redder bark and leaves to keep, hoping they would have red flesh. So far 4 of 5 do, including Black Strawberry. The fifth one hasn’t fruited yet. Most were grafted onto foundation trees, but this one I left to grow in place in the garden. 10 years later, it finally made a lot of fruit. I can tell it’s a cherry cox grenadine cross from both flavor, appearance.

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It has better texture than cherry cox or cox’s orange pippin, more of a modern style apple flesh, whereas the Coxes tend toward grainy and coarse. As they ripen the flesh tends to become tender. This apple is fairly crisp and easy to eat, with plenty of juice. The sugar acid balance is very nice, and a little more toward tart than many of my seedling apples are. The flavor is nice, fruity, often a distinct cherry flavor. The cherry flavor has not been as strong as a really strong Cherry Cox, but it’s a definite stand out trait of the fruit. Like other cherry flavored apples, there is also a hint of Anise, but it stays in it’s place as a background flavor for the most part, which is a good thing as far as I’m concerned.

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The size is variable, but the largest ones are good sized apples. The flesh can vary from no pink at all, to significant pink that shows through the translucent skin. It does not have a lot of what I would call “red flesh flavor” (usually berry or fruit punch-like) but it does have some. The Thin, easy to eat skin has a yellow background with coarse blushing and streaking. It’s a nice looking apple, if a little chaotic. The peak eating season here was about the first two weeks of October. I have seen scab on it, and I suspect it will be pretty susceptible, but it was a very light scab year, so I’m not sure.

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I like this apple a lot. I would as soon or sooner eat them this year as anything else ripe in this early fall season. It’s main competition would be Sweet 16 and Sunrise. If I ask the questions, do I want a big branch full of these every year? and how does this compare to other apples of the season?, it’s all good news. It will definitely be headed out into the world and most likely scions will be available this winter via auction. The tree is on it’s own roots and good sized, so I should have a lot of scions which might keep the price down. It does not have a name yet, but some possible names are Mon Cheri, Mon Cherry, CherryO, or CandyO (Like The Cars song) Feel free to vote or throw ideas out. Someone on Youtube suggested sunset, but Cherry Sunset is a bit of a mouthful.

Cherry Cox x Grenadine, not a bad looker!  Especially using the mason jar as a light filter trick.

Cherry Cox x Grenadine, not a bad looker! Especially using the mason jar as a light filter trick.


Next up, introducing Amberwine. Now who would not want to try an apple with a name like that? This is a Williams’ Pride x Vixen cross (2015 #10) The shape is uneven and blocky at times. When ripe, the background color is rich amber yellow. The best ripeness indicator is when the bottom goes from light yellow to this rich amber hue. The flesh also yellows somewhat when ripe. The flesh is crisp and firm, hard when under ripe. The cells are fine grained. The pulp is a little odd. It loses it’s juice pretty easily, leaving a fine pulp, almost like wood flour. It’s a little odd, but it’s not excessive in quantity, it’s just different.

Some lovely rich hues on Amberwine and a subtly rich wine-like taste to match the skin and flesh color.

Some lovely rich hues on Amberwine and a subtly rich wine-like taste to match the skin and flesh color.

This apple is in what should be called the savory, or umami class. The flavor is more along the lines of sophisticated and subtle than sensational. If sensational apples like Sweet 16 belong in the candy isle, this would go in the wine and cheese aisle. It does remind of wine a bit, probably because umami is also a component of wine. Wines without it tend to taste thin, like mushrooms, meat, broths, seaweed and other savory foods, umami lends a roundness, body and depth to wine and to this apple. I didn’t try it with cheese, but it seems a perfect cheese apple, maybe better than a russet. I know, I know, it seems blasphemous, but very few people have even tasted these savory apples and they are another animal. While this variety does not have the levels of that characteristic seen in apples like Wickson and Vixen, it is the dominant effect and the trait that makes it compelling eating.

The season was early to mid October here. It’s parent Williams’ Pride is very scab resistant, so fingers crosses for good results on scab resistance in coming years. I really enjoyed eating these and wish I had more. I will likely have limited scion wood this year from the small tree.


Williams’ Pride x Vixen 15/10: This one is very much like an early, larger version of BITE ME! Just as it’s season has ended in mid October, BITE ME! is starting to drop a few apples. So that timing alone makes it interesting. It is a medium sized, usually very conical apple. The flesh, like BITE ME!, is best described as tender and coarse. It is also in the Savory/Umami group. So far though, it has less of that flavor than BITE ME! BITE ME! is a scab magnet, so I’m hoping this will show scab resistance and improve in flavor over the next couple of years. For now, I’m holding it back for further assessment.

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Just a couple of days ago, I ate the last apple of each of these three. I consumed them one right after the other and was impressed with all of them. The cherry cox seedling had a distinct and yummy cherry flavor, with good texture and nice acid/sugar balance. Amberwine had the intriguing, unique depth and richness of its savory class. And the Early Bite-me-like one was just nice to eat, with enough malty character to make me very happy to chase after it and finish it. Of the little group of 7 Williams’ Pride x Vixen crosses, I’ve now tasted 4. Amberwine is a keeper, Twang was worth a second look (though it’s probably going to be a cull), 15/5 is worth further testing and 15/2 was large tasty and promising, but only produced one apple in August. These results are very impressive and there are 3 more yet to fruit in coming years. Look for scion auction announcements in this winter sometime.

Posted on October 16, 2021 .

Tasting New Apple Seedlings for 2021!

Here are two videos of tasting some new seedling apples that have fruited for the first time in 2021. The first video is tasting late August apples and the second is tasting some of the apples that were not ripe in the first video. Below are some written thoughts and notes.

It is an interesting year so far for new apple seedlings. All of new ones for 2021 that I’ve tasted are somewhat promising. They consist of three William’s Pride x Vixen crosses 15/5, 15/10 and 15/2 One Maypole x Chestnut Crab 15/1 and an unlabelled apple that is clearly a cherry cox offspring and almost certainly Grenadine x Cherry Cox. I also re-tasted another Williams’ Pride x Vixen cross that fruited last year,Twang. All of these are probably better than Twang, and I think I will eventually be culling it out in favor of one or more of the others.

As usual, there are some obvious parent traits coming through in most of the apples. It is the exception to not be able to spot at least some traits of one or more parents in seedlings, even though the apple may be pretty different than either.

The Cherry Cox seedling is the most obviously like it’s parent. It has similar markings and the cherry flavor was passed down, which I’m very happy about as I have been wondering if it would be. Cherry Cox is a sport, and may be genetically identical to Cox’s Orange Pippin. But one bud off of a Cox’s Orange Pippin decided to grow different fruit with cherry flavor and the named variety cherry cox came from grafts of that one unique branch. This is probably akin to hitting a genetic switch in the tree that makes the existing cherry flavor genes already in the genetic code actually just switch on. As such, I was not sure the flavor trait would be passed down. It also has anise flavor, which I’m hoping will be less than the cherry flavor as it ripens. The apple unfortunately is still not really ripe yet. But given what I’ve eaten so far, it will probably be quite good. Stay tuned. It will have to compete head to head with Cherry Cox and may ripen at a similar time as well. It seems to be large, juicy and like Cherry Cox, somewhat tart. It has a hint of pink flesh, so it may have good potential as breeding stock to move the red flesh and cherry flavor traits forward in coming generations.

Of the three new Williams’ Pride x Vixen crosses, all show some promise, but I doubt I have had any at their best yet.

WP x Vix 15/2 ripened in August and was very enjoyable eating. I ate the whole thing, right up to the holes a bird pecked in it and added the seeds to the early apple seed blend I’ll have in the store this winter. I’m very encouraged by that one.

WP x Vix 15/5 is a neat conical shape is ripening about now and probably through September. It has some of the malty/umami flavor of the Wickson crab apple derived lineage and so far appears to be a lot like an early version of my much loved seedling apple, BITE ME! That would be great, because I can eat a lot of BITE ME! and it would be most excellent to extend the season. The essential character of both is mild flavors and lots of rich, malty, umami character. There is not a lot of aromatic flavors and fruitiness to them. Vixen is also like that, but stronger flavored. This new cone shaped apple has a very scab resistant parent in William’s Pride. With some luck, we may get an early, scab resistant BITE ME! substitute, which would be great, as that apple is very scab prone. This year there is very little scab, so I can’t say until it is grown in a bad scab year.

The final William’s Pride x Vixen seedling WP x Vix 15/10 is really just ripening now, but it may be in between the other two in character, with more fruitiness and still some umami. If I wasn’t in the beginning of a long fast right now, I’d go taste one right now! Again, stay tuned.

The opposite of those umami apples is the Maypole x Chestnut cross. This one, like it’s parent Maypole, is a columnar tree. It grows short jointed with few side branches. It is essentially a genetic dwarf. When I bit into that one, I was pretty floored by the intensity of the flavor. It is very much in one of my favorite apple flavor categories, fruit candy. I think there is definitely some watermelon flavor in there, but it is more complex than that. The strongest ones are almost like someone added a drop of artificial fruit candy flavor. While the malty/umami apples are all base flavor and character, rounded, full and rich, this little apple is all intense high fruit notes with no base at all. I think the downside of this apple will be the texture, which so far is not awesome. It is along the lines of coarse and tender. It is ripe well before it looks ripe, so I may just have missed the boat on the ripening window, but I can tell it is not going to be durable or have a very fun texture. Not that I won’t grow it just for the flavor, but if that one thing were different, I think we’d have a pretty solid apple, and a columnar dwarf to boot. I hope the flavor will translate in other climates. I can’t imagine anyone biting into it and it not really getting their attention. I feed a lot of apples to people, whenever I can, and some apples are eaten eaten without much comment, but others demand your attention. This is one of those.

The apples are small crabs, about the size of Maypole. Given that is has red fleshed genes, it should be a good breeder to pursue columnar and red fleshed apples. I can especially see crossing it with my pink fleshed seedling crab, Cherub, which could use some of this apples refreshing tartness.

I don’t know if I will make any of these new seedlings available this year or not. I have a lot of apple seedling crosses that I made this year and some very interesting ones. Most of those seeds will be sold this year as I’m having to halt the apple breeding project in anticipation of moving off of this property. Property is too expensive here for me to get anything right now and my cashable equity in this property is probably going to be only enough for half a down payment on a lesser piece of land. I spent what seemed like weeks this year grafting seedlings onto foundation trees and grafting new modern and heritage apple varieties for trial and I can’t afford to do that again and have to move it all somewhere later. It’s too bad, because I’m just getting into using my own seedlings in breeding, which is where it gets really interesting. I can keep trees here for as long as I want and move stuff slowly, but if I’m not here, I can’t take care of borers, voles and bears as needed and the trees are certainly in jeopardy. I don’t have to move out right away, thankfully, so I have time to figure something out and move everything over years to come.

What I will not do, is move it all to someone else’s property. I’ve already played that game and watched other talented orchardists and breeders lose or move their work over and over again because they can’t afford land. Many of the most interesting people in terms of producing new varieties or doing conservation work, are landless and it’s a continual issue. That is because it is hard to do that work well and make money at the same time. They are different jobs. It ends up being that the people that care the most about the altruistic side of that kind of work, have the least resources to pursue our interests. And by our interests I mean all of our interests. The most interesting people I know in this field are landless and trying to figure out how to get land to pay for the research and development stuff they should be doing.

Circumstances being as they are, I may never make it back into to this project given my age. Just re-establishing trial plot or foundation trees, which I’m 15 years into here, is a big long term project. I sunk in deep roots here and now I have to tear those out and try to plant them somewhere else. My energy has been very low lately. I’ve spent about two weeks out of the last 20 days almost completely out of commission. I just finished season 8 of inkmasters and I am not even interested in tattooing! So, I really don’t have the energy right now to even move to a new place and get it set up, let alone increase my income at the same time to pay for it and transplant my projects to the extent that I can. I may just take off for a year or two and try to get my health together outside of any other distractions. If I don’t get my energy and health up to par, the apple breeding project and any other projects, just aren’t going to happen well, if at all.

In the mean time, I will keep tasting and assessing the new apples that fruit from stuff I’ve already planted and grafted for as long as I’m here. And I don’t think I’ll lose too much of the genetics I’ve already created and collected. So, the best stuff should still end up getting out there to other growers and breeders. But as far as me growing seeds out, that would be a big mistake. I may stop selling seeds and pollen as well, but we’ll see. I don’t really want to go through those motions while not being able to engage in breeding anymore myself. I don’t need to keep rubbing that reality in my own face. I should have scions seeds and pollen this winter and spring at least.

I hope ya’ll are staying healthy and safe in these increasingly trying times.

Posted on September 13, 2021 .

Article on People Planting Seedling Apples, Including Me

https://modernfarmer.com/2021/04/why-citizen-scientists-are-working-to-cultivate-new-apple-varieties/

https://modernfarmer.com/2021/04/why-citizen-scientists-are-working-to-cultivate-new-apple-varieties/

Here is a short article in Modern Farmer about people that are growing apples from seed. It has a nod to me, and a couple quotes. I was not actually interviewed, but the author pulled a few lines from some messages we passed back and forth. I’ll take it.

I’m happy to see this idea gaining momentum, and I think this is just the beginning. Once people start getting results and see the potential, they’ll be hooked like me, and even more people will start doing it. My contention for some time now has been that the explosion in American apple diversity stemmed from a chaos of interbreeding and seed planting, and that the best way to regain that diversity, but with a general trend toward improvement, is a more focused chaos. Meaning…

plant a lot of seeds

and a wide genetic variety of seed

but not just any seed, seed from a focused genetic pool, or pools…

This dovetails with a concept I’ve been fomenting for a few years, and which is starting to gel into a communicable and I think potentially viral idea- Community seedbank trees and populations. More on that in the future. Read the article here: https://modernfarmer.com/2021/04/why-citizen-scientists-are-working-to-cultivate-new-apple-varieties/

I’ve begun collecting pollen from/for the 2021 bloom.  Once I get most of the pollen collected, I’ll list if for sale.  It may or may not be too late to pollinate this year, but it can be saved over until next spring too.  I hope to have more pollen…

I’ve begun collecting pollen from/for the 2021 bloom. Once I get most of the pollen collected, I’ll list if for sale. It may or may not be too late to pollinate this year, but it can be saved over until next spring too. I hope to have more pollen than ever from my own crosses this year, and already have one packet from the early new seedling Twang, as pictured. It just depends on how many bloom, how much they bloom and how much I can stay on top of collecting regularly enough to catch it.


Posted on April 8, 2021 .

When Scions Start Sprouting Before Grafting, Strategies for Success

It is not too uncommon to end up with scions that are sprouting before they are grafted out. If you graft for very long, you will encounter this problem, and probably sooner than later, as it is not entirely avoidable. For example, I will end up grafting dozens of them this year and do many years. Sometimes by my own fault for not harvesting scion soon enough, or not grafting early enough, sometimes for reasons beyond my control.

The problem may be very obvious, with significant green showing on the buds, and other times, the buds are just swelling out and maybe showing just a little bit of green or white. While buds that start pushing on a scion are not ideal, they are not necessarily a death sentence. This article will look at some strategies that may increase survival rates on sticks that have broken dormancy.

These buds are not showing green or white yet, but they are definitely swollen, so they will soon.  There is still a lot of hope for grafting sticks with buds like this, but it helps to take some steps to improve chances success.

These buds are not showing green or white yet, but they are definitely swollen, so they will soon. There is still a lot of hope for grafting sticks with buds like this, but it helps to take some steps to improve chances success.

Even if you harvest good dormant scions, sometimes you’ll get some that just really want to grow early and may begin to sprout in the refrigerator. Crab apples and apples hybridized with crab genetics can be especially early bloomers and will not uncommonly start pushing in refrigeration. Other times they may get warm during transport and want to wake up. Recently my usual mail carrier quit and didn’t pick up the outgoing packages of scions I dropped off, which I didn’t find out til 4 days late. At the same time, the huge bag of rare scions Chris Homanics sent me was sent back to the post office awaiting pick up in a heated building. Stuff happens.

You may also be delayed in cutting scions or find something late in the season that you really want to graft right away. In that case, you have more leeway about what to choose from the tree. You can look for shoots that have dormant buds. Often small dormant buds are abundant at the bases of the previous year’s growth, between one year’s growth and the next, or on older shoots.

One time I got some scions very late in the season. And then I put them in the fridge and didn’t graft them. Then I didn’t graft them some more. Finally, on a day in early July, during a heat wave, over 100º F for several days, I grafted them out. Some were showing green and pushing out, but quite a few still survived. Don’t give up on scions too easily. They sometimes heal quickly and start receiving resources from the stock to grow and survive on. Just graft them and see if it works.

If the scion is showing green, I recommend leaving it long, but removing some of the buds. Here is the rationale, which I’m not claiming is correct, it just makes sense to me. The scion needs resources, food, minerals and water. In general, what seems more likely to survive, a 4 inch scion, or a 1 inch scion? A 4 inch scion has more resources, more nutriment, more water. On the other hand it also has more surface area to lose water, but my money is going to be on longer scions having greater survival potential. But, in order to increase survival, sometimes we need to balance the amount of growth with the amount of wood, so lets talk about that.

When you transplant a plant, it generally pays to attend to the ratio of top to root. If the roots are damaged or cut away, or if for any other reason there is very little root to pump water and nutrients out of the soil and into the top, the leaves and shoots should be reduced so that the roots can keep up with the leaf area. If I cut most of the roots from a tree, but leave the top alone, all those shoots sprout and try to grow and the roots just can’t support all of that growth losing water every day.

I see scions in the same way. If there is plenty of time for the graft to heal, then it has access to the resources that the root system of the stock provides. If however, it is slow to heal, or the shoots on the scion come out too fast, or there are too many shoots and leaves early in the season, then we have a problem. Those early shoots will suck the scion dry and it may fail. Presumably, the more green a bud is showing, the faster it is losing water, and the sooner it will make leaves.

A long scion also has more food- more minerals, more carbohydrate. So for those reasons, if a scion has 6 buds and I would normally framework it onto a tree with all 6 buds, but some are sprouting, I’ll remove most down to as little as two, or even one in extreme cases, and cut the scion just above the top most remaining bud.

This late harvested Chestnut Crab scion has some very sprouted out buds.  But the remaining buds look pretty good.  Some scions will sprout at the base first, some at the tip, and some are a bit random.  This one has good sized very dormant bud, C n…

This late harvested Chestnut Crab scion has some very sprouted out buds. But the remaining buds look pretty good. Some scions will sprout at the base first, some at the tip, and some are a bit random. This one has good sized very dormant bud, C near the top, and a few more tucked around just below the tip from small to tiny. If I wanted a long scion for frameworking, I would cut just the tip off, leaving some if the small dormant buds below it as well as bud C, remove A & B and leave the rest. If I were bench grafting onto small stocks to make new trees, or if I just wanted to make the most of the scion wood, I could make 2 short scions with two buds each from the lower section, and a third scion with bud C and the dormant buds at the tip, for a total of 3 grafts. With good grafts, good healing weather and protection from drying out, all three short scions would probably survive and grow well. In fact, this scion isn’t even that much of a challenge, because in spite of some buds being very sprouted, there are quite a few that are pretty dormant.

So, I remove most of the buds, and leave a few of the most dormant. If there are any larger dormant buds in good shape, leave one or more of them preferably, as the larger buds on a scion are generally primed to grow, while the very small buds are the tree’s insurance against things like browsing animals, late frost damage, or any other kind of losses that require those little back up buds to rise to the occasion. It is no accident that many dormant buds are often packed close together at the base of shoots. I the shoot is ripped off, or stripped of vegetation by a flood or browsing animal, they often remain intact to regrow the tree. If there is nothing better on the stick look for those tiny dormant buds near shoot bases or tips of the previous year’s growth.

While this scion has buds that are definitely pushing out, it also has dormant buds packed round the base.  Three are pretty obvious (one is on the backside, but you can see the bump on the stem below the lowest sprouting bud).  But, there are also …

While this scion has buds that are definitely pushing out, it also has dormant buds packed round the base. Three are pretty obvious (one is on the backside, but you can see the bump on the stem below the lowest sprouting bud). But, there are also more small dormant buds at the very base, represented by those lines you can see. Some are too small to see, or are just specks. How close to the base of the shoot these are, and how many, is highly variable. In this case, you might be able to pull off a short graft union and leave one or two of them. Personally, I would make a short graft, leave one or two of the dormant buds, pick off the lower swollen bud, cut above the higher pushing swollen bud, and seal the whole thing. If you left both pushing buds and ignored the rest, there is still a decent chance it would make it. But it’s better to tip things in our favor a little bit.

If you only have large buds on the scion and they are all showing green, leave just one or two of the least sproutingest. But if there are some good small dormant buds, I might leave just those and get rid of all the pushing buds. Small buds will usually be slow to develop and grow out, giving the graft plenty of time to heal. They may also result in weak growth unfortunately, but not necessarily, and if you get almost any growth you’ll have some material to work with next year to graft elsewhere.

One way that scions lose moisture more readily is through cuts of any kind in the bark. So if you pick off the sprouting buds, you leave open wounds that will lose moisture more quickly. Either way, seal the entire scion with something, including the buds you leave. Either wrap it in parafilm, or paint it with grafting paint to keep most of the moisture in. The buds should be able to push through the seal, but just check them in a week or two and provide a little birthing help if they need it.

This bud was showing green when grafted, as you can see under the paint.  The worst sprouting buds on the scion were removed and the whole scion painted over with doc farwells grafting seal or in this case, heal and seal.

This bud was showing green when grafted, as you can see under the paint. The worst sprouting buds on the scion were removed and the whole scion painted over with doc farwells grafting seal or in this case, heal and seal.

Same bud as above, 6 days later, having pushed right through the grafting seal.

Same bud as above, 6 days later, having pushed right through the grafting seal.

In addition to these expedients, anything else the prevents desiccation and generally favors graft survival is good, like wrapping in tinfoil, or putting a paper bag over the graft, or any other shading. I’ve grafted stuff with only sprouting buds and no really dormant buds, and had success by just leaving the least sprouted buds, then sealing the buds and scion well and shading.

So if you get too busy to get your grafting done, or your scions get lost in the mail for an extra week, or the scions you cut when dead dormant decide to wake up in the crisper drawer of your fridge anyway, or you find a bag you forgot about hiding under a bag of slimy old carrots, don’t give up on them too easily.

Posted on April 2, 2021 .