The Week in Bloom

persimmon1Hachiya persimmon are ripening early this year

The raccoons have commenced their furtive nighttime raids on the persimmon tree, whose fruits are prematurely ripe by a few weeks. We’re still trying to figure out how best to use the hundreds of Hachiya persimmon produced by our single tree each winter, and have been picking and ripening the fruit before the raccoons strip the tree bare. The past few years we waited until the persimmon were dropping, soft and syrupy on the branches, and we’d slice them in half, freeze the halves and serve them as a deliciously slushy dessert with fresh lime between Christmas and the New Year. Still, we ate only a small percentage of the fruit, the rest fattened the raccoons, grosbeak and orioles. This year I plan to experiment with boiling down the ripened persimmon to make a sweet, colorful syrup, but remain open to any other suggestions.


making wreathsmaking wreaths

Ene and Aili have been making wreaths this year with friends from our various holly trees, whose berries have also ripened early. It’s wonderful to see such value added to our annual prunings; the trees benefit while Ene sends beautiful homemade wreaths as gifts to family for Christmas. Making wreaths is a great model for the kind of nonchalant agriculture we seem well suited to practice, and we hope to continually develop the property by encouraging beneficial loops and a gift economy.


Ene’s Mexican marigold (Tagetes lucida) brighten up chilly gray mornings

oak2The foreboding, coastal fog has returned after an exquisitely crisp spell

To follow the thread as I track seasonal cycles please click here and scroll down.