Mid August (almost)

Thalictrum rochebrunianum

Here it is mid-August! Jeepers! It is at this time of year my insides begin to feel’ revved’ up. Lists and lists of things to do and accomplish before the snow flies. So much still to do in the nursery!

Helianthus divaricatus

Tons of propagation for next year; cuttings, gathering and sowing seed, divisions. A walk around the display beds every day to check for seed that’s ripe. Investigating the woody material for the timing of cuttings. We are beginning to see the natural decline of a few plants in the woodland garden, the herbaceous growth fading away, most of their energy going into just root growth now.

Anemone vitifolia


Don’t get me wrong, the landscape is lush with growth. A jungle of vines and stems and blooms that we manage to maintain.

Clematis heracleifolia

The vegetable gardens overflowing with food, all to be brought in and transformed into lunch or supper, the excess canned or frozen or dried. Right now (surprise, surprise!) we are hauling in that every season’s bounty of zucchini. Zucchini parmesan, zucchini bread, chocolate zucchini cake, zucchini fritters, a cheesy ham and tomato and zucchini torte. No, I’m not at my wits end with zucchini. I pass on the excess to neighbors before I get to the point of despair and luckily Zoe’s fiance is Italian and has a hearty appetite. One of the reasons we are happy she’s marrying him is because he eats a lot and he’s not at all picky. Such a good and helpul quailty to bring to our table! The tomatoes are ripening, the onions and leeks are looking great, cucumbers are producing in great numbers ( time to make pickles!), swiss chard, broccoli, and kale filling baskets ( soon we’ll be planting a late season crop of these). Sweet and hot peppers, beets, cabbages, and beans, all rolling in.
As I sweep through the gardens picking, gathering, collecting seed, I can’t help but notice the 8 cord of wood that needs splitting and stacking. It won’t be long, you know! We will make time, it will all get done, the cycle of this life now relies on a lifetime of familiar doing. I’ll quiet my inner ‘whirl’ and enjoy one task at a time, one step at a time. A good practice in mindfulness, in staying with the present. Truth be told, I honor this ‘one day at a time, one moment at a time’ philosophy but also know that as a farmer one has to anticipate the days and season ahead. Perhaps balance is a better practice for now. I’ll hone in on mindfulness in February when the snow is 3ft deep and the woodstove is cranking and when there is not much more to do than sit and read a good book!
Enjoy this last season of summer, friends…what is occupying your time in the gardens right now?

Are We There Yet? High Summer, I mean.

And how did we arrive so soon? It is high summer, isn’t it? The first cut of hay is in. The squash and tomatoes and green beans are asserting their jungle personalities. We may still get one more decent harvest of peas before the heat does them in. Swimming holes are still but beckoning. The pray for rain is profound.
No longer do I come in casually from the garden with a basketful of spring greens, the earliest of radishes, a tub of energy-rich spinach, and think “oh, how nice to have a few tidbits, the earth’s first offerings”. Now it’s full-on, two canning kettles bubbling, the threat of squash taking over our lives. And yet. And yet, we have the creeping thoughts of winter, of firewood needing to be split and stacked ( oh, Denise, don’t mention it aloud!), of propagation for next year’s nursery season, of putting food up for the winter larder.
A brief account of summer from Gary Paulsen’s book Clabbered Dirt And Sweet Grass…it sums it up…this life, these seasons, this rhythm.

“With haying done there is not a separation of work. It continues. Always. But there is another line to cross and a new time comes then, comes then to the seasons- high summer. meterorological data means nothing, technical names mean nothing, the divisions are like music, like stops in a symphony. First thaw, early spring, breakup, middle spring, late spring, early summer, midsummer, high summer, late summer, early fall, Indian summer, first killing freeze, high fall, late fall, first snow, early winter, midwinter, high winter, late winter, first thaw, early spring, breakup…more names than months, more names than days, more names because more names are needed. For the luck”.

The Gardens Now

The gardens are now just shy of that bursting point. We’ve had some rain. We’ve had some warm sunny days. The plants are responding and putting forth all their best efforts. Isn’t it amazing? Isn’t it just the most delightful thing in the world (O.K., certainly one of the most delightful!). A customer came by yesterday, wandered through the gardens, explored the nursery and said: “My, you must really enjoy that first cup of coffee in the morning while strolling these gardens”.You bet we do! Bliss.
This week during a bit of downtime ( Mondays and Tuesdays) I’ll be posting some more of the classes we are offering. A wet felting class, as well as a class on wool dyeing, an herbal cocktail and mocktail making class, more hypertufa building, and a class on creating interesting vessels with succulents. Rick will offer another fern identification class and a late summer class on dividing shade and woodland plants. Stay tuned!
Hope you are enjoying all that brings you joy and delight during these precious summer months!

Pickled Fiddleheads

Our daughter, Zoe, is getting married in September. We’ve been working hard on the preparations and details (aside from all the preparations and details here at the nursery, oh my!). Every day, crossing off one more ‘thing to buy’ or ‘person to call’…there’s lighting, and food, and dance music. Luckily, we have a generous bunch of friends, community, and of course, a family, who are willing to help out. A true blessing, for sure. Today’s project? Pickling fiddleheads for the charcuterie board. Of course, there must be pickled fiddleheads to offer guests if you’re from Maine, right? For this bride, there will be fiddleheads…and lobster rolls, and something made with blueberries. I’ll include a pickled fiddlehead recipe if you’d like to have a go at making some yourself or if, by chance, you have a soon to be bride requesting them at her wedding!
Happy day, everyone!

In a Pickle: Pickled Fiddlehead Ferns

YIELD:
makes 1 pint
ACTIVE TIME:
45 minutes
TOTAL TIME:
1 week
Ingredients
1/2 pound fiddlehead ferns
Kosher salt
1/2 cup apple cider vinegar
1/2 teaspoon mustard seeds
1/2 teaspoon dill seeds
1/4 teaspoon black peppercorns
2 allspice berries
1 garlic clove, smashed
Directions
1.
Place fiddlehead ferns in a large bowl of cold water and wash well. Rub away any brown chaff and trim cut ends.

2.
Add two tablespoons of salt to two quarts of water in a medium saucepan and bring to a boil over high heat. Add fiddlehead ferns and cook for 10 minutes. Drain and rinse with cold water.

3.
Combine vinegar, 1/2 cup water, and 1 teaspoon salt in a small saucepan and bring to a boil. Place spices and garlic cloves into the bottom of a prepared pint jar. Pack fiddlehead ferns into the jar and add hot pickling liquid to cover.

4.
Wipe rim, apply lid and ring and process in a small boiling water bath canner for 10 minutes. Remove jar from canner and let cool on a folded kitchen towel. When jar is cool enough to handle, remove ring and check seal.

5.
Sealed jars can be stored in the pantry for up to one year. Unsealed jars should be refrigerated and used promptly. Let these pickles age for at least a week before eating.

Opening Thursday, May 3rd!

Welcome! We’ll be open for the season on Thursday, May 3rd. Every day we are busy stocking the nursery aisles and potting plants, so much to do!
In addition, the sheep have been sheared and the vegetable gardens are underway.

Erythronium dens-canis

Spring is a fury of activity, for sure! The display gardens are bursting with early woodland plants and natives, pure delight! Happy gardening season to all and we’ll see you soon!

Sanguinaria canadense ‘Snow Cone’

The Month Of April At Fernwood Nursery

It doesn’t matter that after a long day of potting in the greenhouse we sat with cups of tea and looked out at this…We are confident that any emerging plants are hearty enough to weather a little snow falling on them. The ground is warming and many plants are now able to utilize the water that’s being absorbed into the ground. This snow will melt quickly and provide some extra moisture for their new and rapid growth. No worries. It is the potential frigid temperatures we worry about, especially after new growth has started.
As you can tell, our pup Lucky finds that the greenhouse (at 88 degrees) is the perfect place for an afternoon nap. I must admit, that deep warmth does feel awfully good! Some early greens are on hold for just a bit longer before being transplanted into the hoop house. Of course, my favorite early green, tatsoi, will be the first to sink its roots into the warm hoop house soil. I wrote a post about tatsoi last year and you can read about it here if you would like. I can’t wait to be harvesting our very first bunches of this nutrient-rich green. The best!

tatsoi


The onions are coming along and the peppers and tomatoes are developing their first ‘true’ leaves which will provide them with an ability to photosynthesize. As many of you know, the first little leaves to appear are cotyledons or ‘seed leaves’. These are actually part of the seed and they provide a food source for the sprouting seedling.
During this time of year, we use the greenhouse for potting some of the plants that will go into the nursery this season, for sowing seeds that have been in winter storage, and for starting vegetable seedlings. It’s filling fast! Its a precarious time of year. The snow may fall, we are still walking planks that we’ve set down along the paths to the woodshed and the studio to keep from sinking into mud, and on some days all of the windows and doors in the greenhouse must be opened to keep it from getting too hot! April really does have a flavor of at least two seasons mixed into one month! We are so looking forward to our doors opening in the first of May… yet another nursery season! So many great plant selections, old and new. Some great classes scheduled (check here) and some in the works and waiting to be posted. A really fun and skilled based class on mending clothes is scheduled for April 22nd. A fine young textile artist will be on site to teach both traditional and sashiko mending methods. I’ll post this class in the upcoming week! Until then, enjoy this lovely (and somewhat unpredictable) April!

3 Spots Left

Interested in learning more about bluebirds here in the northeast? We still have 3 spots left for our bluebird class with Jeff Nimms on Saturday, April 21st from 1:00 to 3:00. Visit our classes and more page to find out more!

On Our Way To Another New Season

Cypripedium pubescens

“The energy of the Earth flows through the veins of Springtime.”
— Terri Guillemets

This weekend we’ll be deep into greenhouse work potting up some great Asian and native Arisaemas, an array of Hepaticas, and several new varieties of Primula. Hard to believe we are only a month away from opening for the season! In addition to many rarities from around the globe, our selection of native and woodland plants is large and varied. The first of the early ephemerals are soon to appear. The snow is melting!! We’ll be offering our Spring Ephemerals and Early Risers class again this year on Sunday, April 29th from 10:00-12:00. For more information and to sign up, please look here.
It is always exciting to start uncovering last year’s propagation work to see what’s come through the long winter slumber. We are already getting mail from customers with questions and thoughts about their own gardening endeavors. Folks are signing up for classes and making plans to visit. The thrill of a new growing season is in the air! No stopping it now!
For us, it’s time to hit the ground running (and avoid sinking too deep into the mud!). Time to head into the cozy earth-smelling greenhouse with a cup of hot tea and some classical music to fill pots and sow seeds for the upcoming season. Ooh, La La! We’re looking forward to seeing everyone next month, can’t wait to talk plants and share ideas. Any specific plants on your ‘have to have it’ list? Any new garden beds being developed?

Join Us For a Brew And A Film At Threshers!

On Saturday, April 7th at 7:00p.m. we will be gathering over at Thresher’s Brewery in Searsmont, Maine for the showing of SEED, The Untold Story. First, let me tell you a little about Threshers Brewery. Threshers, owned and operated by Ethan Evangelos and Scott Bendson, opened its doors in 2016 at the old Sprowl building in Searsmont, Maine.You can read about Ethan and Scott’s story here! For us, it has been a welcomed addition to the community. Here’s why… It’s close by. They have a variety of excellent well-crafted beer (really, these boys know what they’re doing!). The atmosphere is welcoming, easy-going, and friendly. And, they are very community minded. We have been to several benefits and events at Threshers that have helped worthy organizations. In two short years, they have opened their doors many, many times to host events that directly help the community at large. Bravo to Ethan and Scott and their families for being so involved! We appreciate it. We need venues that encourage gathering, socializing with neighbors and friends, and who offer their space for community functions.

We never know who we’ll meet at Threshers, it could be an old time friend in the local community or a traveler who’s heard about their great beer and great events and mosied up to check it out. Always interesting and great conversation, that’s for sure!
We had been talking with Ethan over the last year about showing the film, SEED The Untold Story at the brewery. It’s a film anyone who grows food…anyone who EATS food should watch. When it was first produced ( two years ago?), we here at Fernwood made concerted efforts to promote it and it’s message. We had been contacted by their staff, given a synopsis of the film, and were asked to do our best to get the word out. SEED is an amazing film, beautiful cinematography and it will surely open your eyes to what’s happening with our seed diversity and its impact on our food supply.. It is truly one of our favorite films and we cannot say enough about the effort that has been put into the making of it. Please join us at Thresher’s Brewery (you won’t be disappointed!) and enjoy a free film. By the way, I recommend trying the ‘Ponderosa’ beer (my favorite) at Threshers! See you there! For more information please visit the Threshers Brewery facebook page here.

March Storm

Despite the latest snowstorm, we are setting up for our spring seed starting. The greenhouse will see some action in the next week or so. It’s always a delight to be working in the greenhouse as the weather goes from one season to the next. That big plastic heated space of green growth and soil smells…pure delight! Inside the house, a small area is created for starting the earliest of vegetable seedlings: tomatoes, leeks, peppers, onions, and assortments of annual and perennial flowers. This little growing area inside means rearranging some furniture, moving the couch away from the big windows that face due south, and installing a temporary growing bench. Seeds will be sown, they’ll germinate, get some growth on them, and then be transferred to the big greenhouse. Starting seeds indoors keeps us from firing up the big heater in the greenhouse this early in the year. But, by the end of March, we’ll run out of space in the front room and will need the expanse of the greenhouse benches. At that point, our house will go back to a comfortable living space! We do love having that earthy soil smell wafting through the rooms though!
Outside, it is far too soon to uncover the nursery beds. The snow will have to melt and the ground will have to thaw before we are ready for the task of uncovering. We are always excited about the upcoming season and to unveil all the plants we have propagated and over-wintered. Fun, fun!
So, right now we’re a bit between seasons. A little mud season, a little more winter. A warm spring-like day, then a real chill in the air. A chance to let the fires die down, then a roaring blaze to warm cold hands and cold feet. Back and forth we go here in the northeast, yes? Where do you hail from? Has spring really arrived in your neck of the woods or are you still waiting?