Grafting

One of my master gardening classes was all about fruit tree grafting and grape vine pruning. As part of the class I got to take two grape vines home. I chose MN 78 and Baltica grape varieties. Both of these grades are table grapes great for jellies and wine. These grape varieties were pruned directly from the UW Extension office display garden where I take my class, so at least I know they will grow in my zone. They instructor said they made wine with them last year and we might get to sample some, WI requires him to file for a permit to legally serve us one sip. 

I made my first Apple graft. I used Emla 7 a semi dwarf root stock with a honey crisp scion wood. I cut each piece on the bias then cut a groove into each part, sort of like a tongue and groove. It was call the whip method. It's very important to make the root stock cut and the scion cut the same size. This insures the cambium, vascular part inside, lines up. After that I wrapped the two attached sections with a thin rubber band, then wrapped this wax grafting tape around it. 

I soaked everything over night in water. And planted the next day. 

My tiny Apple graft. 

I had to dip the end of each grape vine in rooting hormone. Then stick them in the hole. 

Next step is to protect them from rabbits, deer and the lawn mower with a small cage. Side note that stuff is extreamly sharp after you snip it with the wire cutters I wore leather gloves.

GOOD NEWS!! The 4 apple trees, 2 pear and 2 cherry trees that we planted last April over wintered and all have buds on them!! Yay!! Our thrifty stake and fishing line fence worked keeping deer away too. 

I have been volunteering like crazy, I have to get 24 hours logged to become a master gardener. I went to the tribal preschool and planted seeds. Was a helper for a shiitake growing class and went to my sons preschool and talked maple syrup tapping. I want to mostly work with kids when I become a master gardener. A lot of other people that are master gardeners are retired and work in the flower gardens. I don't really have an interest in flower gardening except for pollinators. 

I have been working with my son more on cooking his own food. Him and all his classmates made their own pancakes. 

I have been assisting him with learning knife skills and requiring he cut his own veggies and make his own sandwiches. He can only handle the knives with me next to him for now. My goal is to work up to his own pocket knife. 

Finally, my first sign of spring in the north woods. (Two days later it snowed.) 

Boil

The sap collecting began. My son carries the 5 gallon jugs and the funnel to the trees. I remove the bags and pour the sap into the jugs while my son holds  the jugs steady. He likes to go up the spout and lick the sap drops dripping from the trees. If you want a great work out, carry 5 gallon jugs filled with sap up the long driveway. Each jug weighs about 40 pounds when its full. My six trees produced about 15 gallons of sap.

My husband adjusted the fire pit with fire bricks to rest the grate on. Last year I had the set up in the driveway on cinder blocks and all the blocks cracked. He dug out the front of the fire pit for easier loading of the wood. I start the fire and then go to the wood shed to split more wood. Usually about 2-3 wheelbarrows full of wood lasts the 8 hours of burning.

My Coffeeshop buddy gave me 30 gallons of his sap to boil down again this year. He boils down until he gets sick of it then gives his surplus sap to me. I sat outside from 12pm-8pm all week long burning down sap. Once I got all of the sap evaporated down to fit 30 gallons in the pan I brought it inside to finish it off on the stove so I could keep a close eye on it. This is the stage you have to watch it because it will boil over and make a hot sticky mess. Once the sap hits 219 degrees it syrup and its ready to be filtered and poured into jars.

My 15 gallons boiled down is way lighter

My buddy's 30gallons of sap is way darker than mine

I have been trying to increase the amount of healthy fats I eat so I made Fat Bombs! They are coconut oil, almond butter, coconut flakes, nuts, craisins and extra dark chocolate. I eat these as little snacks when I am craving dessert.

RECIPE:

1 C  Coconut pil

1C   Almond Butter

1/2 C Coconut flour

1/4 C Dried Coconut flakes

1/4 C Craisins

1/4 C Slivered Almonds

2tsp Vanilla

1 tsp almond extract

1 tsp salt

Maple syrup or honey to taste- ok to skip too

1/2 bag dark chocolate chips

I melt everything in a pan over medium heat,

I scoop them into tiny wrappers.

The last step I add 4 dark chocolate chips to each one. Then stick in the fridge to harden up. They are fantastic. They will start to melt at room temp, so they need to be stored in the fridge in a zip lock bag after they harden.