Grapes, 2016

life_in_maine_grapes_2016Our grapes have done very well this year. If the birds do not get them, we should have a very good harvest. Still a little early for humans to consume, but here’s keeping our fingers crossed. Click on the image for a larger view.

Posted in Uncategorized | Tagged

Blackberry in Bloom

life_in_maine_blackberry_in_bloomOur fruit plants are going through their annual flowering cycle. At the beginning of May, our wild plum was in bloom. The middle of may brought the blossoms out in our apple and peach trees. Now our blackberry canes are blossoming. These are in our field, but the blackberry under our forest canopy are also out. Click on the image for a larger view.

Peach in Bloom

life_in_maine__peach_blossomsMay is such a dynamic time of year. Flowers seems to be taking over the whole world. We planted two Red Haven peach tress. Those too are in bloom. They are young trees and we have harvested only a few fruit in the previous years. Perhaps this year we will get more. Click on the image for a larger view.

Posted in Uncategorized | Tagged

Chocolate Surprise

life_in_maine_chocolat_surpriseThis is a recipe for black bean fudge. It has a soft and smooth texture and a light flavor. It is gluten free and really healthy. The original recipe came from the BlendTec site, but Naomi modified it into something a little healthier and with a little more spice:

3 cups of cooked black beans
4 tsp vanilla extract
3 dried pitted dates
3 dried figs
2/3 cup coconut oil
1 cup of unsweetened cocoa
2/3 cup of honey
1/4 to 1/5 tsp of chili powder

Nuts are an optional ingredient. Mixed all the ingredients in a blender. Pour the mixture into a 8 x 8 inch baking pan and refrigerate for at least 2 hours. Cut into one inch cubes. You can freeze what you can’t eat. Click on the image for a bigger bite.

Posted in Uncategorized | Tagged

Thanksgiving Dinner

life_in_maine_thanksgiving_dinnerNaomi and I don’t eat meat. For Thanksgivings we made a stuffed kabocha. Kabocha is a well known squash in Japan. You can eat the cooked flesh by itself or stuff the entire fruit. For the stuffing, we used ingredients from our garden: plantain, spiderwort, day lilies, goutweed, and bush beans. We added some vegetarian sausage, mushrooms, croutons, and cheese. (This would be good for other holidays, feasts, or an everyday meal.) Click on the image for a larger view.

Posted in Uncategorized | Tagged ,

Giving Thanks

We wish everyone a happy Thanksgiving.

life_in_maine_giving_thanks_2Today is Thanksgiving in the US. Like many people, we are celebrating the holiday with a meal. We have been using foods we have harvested from our garden. Two dishes I am really looking forward to are an apple pie with cranberries and a blackberry pie. The apples are from our tree of an unknown variety. The blackberries are from our field. Click on the image for a larger view.

Lost Varieties—Apples of Maine

apples_field_appleThroughout Maine are lost varieties of apples growing in old fields. While our supermarkets limit our choice, usually red, yellow, and green, thousands of apple varieties have been cultivated. Some have been saved in seed banks and specialty orchards, but many have been lost to time and memory—it can be hard to identify an apple by appearance.

We have one lost variety on our land. It fruits biennially and produces large, round apples. The flesh is white and very light; despite the size, they do not weight that much. It is not a sweet apple, but neither does it have a sharpness of a Granny Smith. Lemony would be a good description. If you cook it, it takes on a pleasant sweetness, but it does not retain its shape. We eat this raw or make apple sauce for itself or as pie filler. Click on the image for a larger view.

Apple Harvest

life_in_maine_midori_apple_harvestIt is turning out to be a great year for apples. And not just for us—apple trees, abandoned and cultivated, are full of fruit around Maine. We use no pesticides on our trees and so our apples are not as pretty as the fruit you find in the supermarket. The only thing we do to protect the crop is to spray it with a fine clay called Surround.

The green apples seem to be a Granny Smith variety, although it does not have the tartness of a Granny Smith. We usually only get a couple of fruit from this tree, but this year we may have harvested a half a bushel. The red apple is an unknown variety that is biennial. It is a little early to eat; most of the fruit is still on the tree ripening. Click on the image for a larger view.