Avocados

Green gold!

We’re very lucky that when we purchased our house 13 years ago it came with a mature, and delicious avocado tree. Wanting to know more about how to care for that tree I attended a remarkable lecture at the Huntington given by avocado experts Carl Stucky and Julie Frink. From the Huntington lecture I gleaned the following factoids:

  • Avocados varieties are divided into three “races”: Mexican, Guatemalan, and West Indian.
  • Avocados are extremely frost sensitive, more so than citrus.
  • Mulch, mulch, mulch! Avocados like a thick layer (6 to 12 inches) of course mulch. Once you mulch you have to keep mulching because the shallow roots of avocado trees will often grow up into the mulch.
  • Avocados like a well drained soil and won’t tolerate wet feet. So if you dig a hole and fill it with water and that water sticks around for a day, plant something else.
  • Avocados use a lot of zinc and may need supplemental applications of zinc sulfate placed in shallow holes.
  • What few pests avocados have can be sprayed off with a hose. 
  • Occasional deep waterings flush out chlorides in the soil that can cause leaves to turn brown at the tips and poor fruit production. In fact if the first rain of the season is less than 3 inches, you should irrigate to flush out salts that build up during the dry season.
  • Avocados take a long time to ripen on the tree–12 months or more depending on variety.

For additional reading Stucky recommended the following internet resources:

Avocadosource.com
California Avocado Society
California Avocado Commission (The “growers” part of their website)

One thing that I discovered this year is that you can leave avocados on the tree for a very long period. We had at least a six month harvest window. There’s actually still a few on the tree.

As for squirrels, Stucky’s advice involved extraordinary rendition and water boarding, but we’ll spare you the details.

Bare Root Fruit Tree Season is Here!

Yet another Internet “un-boxing.” This time fruit trees.

Our bare root fruit tree order just arrived from Bay Laurel Nursery. We ordered:

  • Tropic Snow Peach on Nemaguard rootstock
  • Panamint Nectarine on Citation rootstock
  • CoffeeCake (Nishimura Wase) Persimmon
  • Saijo Persimmon (pollinator for CoffeeCake)
  • Flavor Finale Pluot on Myrobalan 29C rootstock
  • Santa Rosa Plum on Citation rootstock (pollinator for the Flavor Finale Pluot)
  • Flavor Delight Aprium on Citation rootstock

The plan is to follow the Dave Wilson nursery’s backyard orchard culture guidelines which we blogged about in detail here. In short, you plant trees close together and prune the hell out of them to keep them small and manageable. We also used Dave Wilson’s handy fruit and nut harvest date chart to, as much as possible, assure that we have some kind of fruit ready to eat during most of the year. All of the varieties we chose have low chill hour requirements since we live in USDA zone 10.

Medlar: The Best Fruit You’ve Never Heard Of

This week we were luck enough to tag along with Tara Kolla of Silver Lake Farms on a jaunt to the hills near Tehachapi to help harvest an allusive fruit called the medlar.  Erik and I were just extra hands–the plan was hatched between Tara and Craig Ruggless of Winnetka Farms. See, Craig has a place up in those hills, and just happened to know his neighbors had a little grove of medlars, and these neighbors agreed to sell them to Craig and Tara, provided Craig and Tara picked them. For us, it was a great excuse for a trip to the mountains with a bunch of friends for some laughs, fresh air and gorgeous fall scenery. Also along for the medlar hunt were Joseph Shuldiner and Graham Keegan. As a group we gathered 100 lbs of medlars in a couple of hours of easy work, which are going to be sold to foodies, rare fruit enthusiasts and perhaps some enterprising chefs at this weekend’s Santa Monica Farmers Market. There’s an article about medlars and this particular expedition in todays’s LA Times.

What is a medlar, you ask? It‘s Mespilus germanica, a small deciduous tree and member of the rose family. In fact, to me, medlar fruit look exactly like giant rosehips. The fruit is smallish, ranging from about 1 to 2 inches in diameter, and ranging in color from rosy rust to dusty brown.

Medlars are native to Southwestern Asia and Southeatsern Europe. They were enjoyed by the Greeks and Romans, doted on by Victorians and mentioned by Shakespeare. I believe they are still popular in their native lands, such as Iran and Turkey. However, they’re almost unknown in the U.S. today, primarily, I suspect, for two reasons. Reason #1 is that they have to be eaten when almost rotten–a process properly called “bletting”–similarly to how you have to wait for Hachiya persimmons to soften before you can eat them. This leads to reason #2, because medlars have to be eaten when bletted, they either have to be eaten right off the tree, or they have to be picked early, then put aside for a few weeks to blet. Then, when they’re finally bletted, they’re have to be eaten immediately. There’s not a huge window of edibility. This level of persnickety-ness just doesn’t jive with our industrial food distribution system.

Beyond that, when they’re ready to eat, they look like they’re ready for the compost heap–brown, squishy, a little wrinkly. It takes some getting used to–well, it takes about as long for you to eat your first one before you figure out rotten=darn good.  I’d describe them as tasting like really good apple butter. People will describe them as holding delicate notes of cinnamon, vanilla, cider, wine, etc. I don’t know about that–I just tasted really, really good apple butter, delivered to me in a convenient skin instead of on toast. The flesh even looks like apple butter. Of course, like all persnickety fruits, they have a few big seeds that you have to work around as well–sort of suck clean and spit out later. It’s worth it, though.
 
We can’t grow medlars here in Los Angeles–it’s too warm. Otherwise I’d plant one right now. Medlars need hot summers and cold, frosty winters. If you live in a place like that, I’d highly recommend you plant a medlar. It’s a small, attractive tree, topping out at about 10 feet, and can be kept bush size. The ones we were harvesting were only 4-6 feet high. They are not widely available, but Raintree Nursery has a selection here.

After the jump is a little photo gallery from our trip:


Craig sorting medlars in the grand countyside

Is this bletted? Tara giving the medlar an evaluating eye
Medlars have beautiful fall foliage, and the fruit remains on the tree after the leaves fall, which is quite striking


There’s me. I’m shaking a branch. We picked up good looking ground fall, gathered what would fall when the branches were given a gentle shake, and picked any fully bletted fruits off the tree. The rest wait for a second harvest. 
Graham, looking more stylin’ than me as he works.


Here’s Joseph. He’s writing a cookbook. Notice how the trees are kept small for easy picking.
All sorted. Getcha medlars here!

medlars to market

The Big Apple

Homegrown Neighbor gave us this gigantic apple as a gift. The smaller one is for scale, and it’s your typical smallish (i.e. not grocery store large) organic apple.

We suspect Monster Apple is not for eating, only for marveling. It’s a Gordon apple, grown at the esteemed Eco-Home here in Los Angeles. According to HN, the other apples on the tree were large, too, but this one was the daddy of them all.