August 30, 2021

Tomatoes as Ground Cover (?)

I have a lot of volunteer cherry tomatoes this year. And most of them, I've just let grow. It's been nice to get the extra tomatoes and interesting to observe how they do in their different places. I have one bed that contained fall and winter veggies, but the cherry toms took over once everything was harvested.

A mounding mass of cherry tomato vines. 

The plants are indeterminate. I didn't stake any of these because I was curious how they would do growing on the ground. They've managed to produce quite nicely. They tend to sprawl out of the bed, so I lay the vines back over the plants to keep the aisles clear. They've done so well, that I began to wonder if I could use them as ground cover somewhere. I had just the place, too. 

Ridge on the right and the ground dips above the ridge.

The above photo was taken down in our woods, in the goat browse. Our land is a series of ridges descending toward the back of the property, and some of the ridges have a dip in the uphill side, kinda like a very shallow swale. Were they deliberately made that way? I have no idea. But when it rains, these dips catch and hold water fairly well. They aren't very deep and they are only roughly level, so with some improvement, I think they would make nice swales. 

For my tomato experiment, though, I was thinking about the ridges. Years ago, I placed logs and branches just below the ridges to help catch runoff and slow erosion. Much of that has settled over the years and needs more added, but I've also been wondering about planting something on the top of the ridges. Dan has taken out a number of dead or old trees, so the ridge here receives quite a bit of sun. The cherry tomatoes don't seem to mind partial shade, so this became the spot for my experiment.

Downside of a ridge with my dead wood barrier.

 I chose spots where the soil was bare and then scattered the seeds.

Tomato pulp from making tomato sauce.

The first time I tried this, I just left them scattered on the ground. When I came back a couple of days later, something had eaten them! Birds? Squirrels? Chipmunks? Opossums? Skunks? Could have been any of the above. This time I covered them with soil that I scraped up from the natural swales.

Maybe these dips can be dug out into proper swales.

There are a lot of tree roots there, but any improvement on the depth of the almost-swale would certainly help.

Tomato seeds covered with forest topsoil.

To protect the soil from washing in heavy rain, I mulched it with leaves.

Will it work? Time will tell. Likely, it won't grow until next year. I think it would be neat to see the ridge covered with sprawling tomato plants. They would provide ground cover plus food for wildlife and us too. Best of all, the goats don't eat tomato plants, so this may work very well. 

August 25, 2021

Forest Garden: Planning

We have a small, triangle-shaped area that was originally part of a treed ridge. It was also full of shrubs, so when it became part of a paddock, it was quickly eaten down by the goats. And it was the bucks favorite girl-watching spot, so it saw a lot of traffic. Dan wanted to do something with the area for years, but we didn't know what. First, we tried to establish it as silvopasture, but never got much to grow, probably because the boys favored the spot so much. Finally, the goats stressed the fence between the two pastures to the point of needing repair, so Dan took out a dead pine, thinned the oaks, and fenced it off to keep the goats out.

Cattle panel fence.

We've discussed ideas from time to time, but it wasn't until I finished the forest lectures in my PDC course, that we decided that the most productive thing to do with it was to turn it into a forest garden. A garden in a forest? More like, the forest is the garden. I was familiar with the concept, but the course gave us practical information and a plan. 

The green is the area for the proposed forest garden.

So, here's what we're starting with; pretty much a clean canvas.

View from the buck barn. The vine along the ground is a muscadine.

View looking back at the buck barn.

So, I've been researching what to plant. Forest gardens are built on layers of food producing plants: 
  • Canopy layer of tall trees
  • Understory trees
  • Shrubs
  • Herbs
  • Ground cover
  • Root crops
  • Climbers

We already have the canopy layer, which for us, is white oaks. The acorns are a favorite goat food, and I've experimented with them as well. We also have muscadines for climbers. So all we need to plant is everything else on the list! I want to choose things that will be happy in our growing zone and climate conditions, and which also will be happy with some shade. Here's my potential list so far. 

Canopy - besides the existing oaks, I'll plant some pecan tree trees

Understory trees
  • mulberries
  • pawpaws
  • redbuds
Shrubs
  • honeyberry
  • spicebush
Herbs
  • comfrey
  • golden seal
  • wintergreen
  • ramps
  • hostas
Root crops
  • skirret
  • Jerusalem artichokes
Climbers
  • muscadine
  • hopniss
  • maybe hardy kiwi (in a sunnier spot)
Ground cover
  • violets
  • wild ginger

This is what I want to plant for sure, and I'll add more to the list as I continue researching. Fall is a good time for planting, so I hope to do as much as possible then. 

This is a pretty exciting project. Trees can be a very secure food source, producing fruits and nuts every year. So this seems like an excellent work-smarter-not-harder way to garden.

August 21, 2021

Canned Fig Coffee Cake

I had a jar of figs that didn't seal the other day, so I wanted to try something new with it. I dehydrate some figs, but I can most of them. Mostly, we eat the canned figs as breakfast fruit, but I'm always looking to increase diet diversity, especially with our homegrown foods. Coffee cake came to mind, you know, the kind with the crumb topping. Here's the recipe for my records.

Canned Fig Coffee Cake

Cake

  • 1½ cups (188 gm) of flour (I mixed whole wheat and unbleached white)
  • ½ cup (100 gm) sugar
  • 2 tsp baking soda
  • ½ tsp salt
  • ¼ cup (57 gm) soft butter
  • 1 egg
  • ¾ cup (175 ml) liquid* (see below)
  • 1 pint canned figs (could use fresh.)

Topping
  • ⅓ cup (53 gm) brown sugar, packed
  • ¼ (30 gm) unbleached flour
  • ½ tsp cinnamon
  • 3 tbsp firm butter

*Drain figs and set aside. Reserve and measure liquid. Top it off with enough milk or whey to make ¾ cup total liquid.

Make topping by mixing all ingredients until crumbly. Set aside.

Blend all ingredients except figs and topping. Fold in figs and pour batter into a greased square baking dish. Sprinkle topping over batter. Bake at 375°F (190°C) for 30 minutes or until toothpick comes out clean. Serve warm.

It's nice to have something else to make with canned figs!