Charlie Fairchild

I have two bushes and get about two gallon sized containers full each year per bush. I heat them slightly in a pan, mash them, and run them through a food mill that you can get on Amazon for about $40 USD. The food mill has several strainer sizes, so I do a 2 step process, the first is with the largest strainer then a second time with the medium one.

As for recipes, I normally make preserves with them. Here's my recipe:

2 cups goumi pulp
1 cup sugar
1.5 tbsp pectin
1 TSP lemon juice

Heat until it come to a boil for about 5 minutes, then pour into Mason jars.

Great point! I live in Atlanta, GA.

I have some large patches of English ivy in my yard in areas that get a lot of shade. I'm looking for ideas on things I might be able to plant in this area that have some "useful" purpose (e.g., edible, livestock fodder, building/craft material) aside from just a ground cover. Oh, the perfect plant would also be able to successfully compete with the ivy so as to not get choked out. Am I dreaming, thinking that there's such a plant out there?

Thanks!

P.S. I live in Atlanta GA.

Anyone know where to buy perpetual kale (brassica oleracea ramosa) plants or seeds?

Thanks!

Thanks for the feedback. I do have comfrey and some n-fixers mixed throughout the orchard. I got the idea of adding compost (in the fall once the greenery has turned brown and leaves have fallen) from Michael Phillips' book, The Holistic Orchard. The thought is this will help cut back on the propagation of harmful bacteria and fungi that my try to take hold on the apple leaves.

And Michael, your response does seem "spot on".

I have a small orchard that has been mulched with 4-6 inches of wood chips. My question is when I want to add compost, do I spread it on top of the wood chips or somehow try to work them into the mulch? Any recommendations would be greatly appreciated.

Thanks,

-Charlie