Tree updates April/May 2015

I think the fish hydrolysate and lactobacillus must be paying off, as the flowers this spring have been so beautiful.  Below is a picture of the 5-in-1 semi-dwarf cherry with a close-up of the bing branch.  This was taken around the end of April.

The Montmorency was the last graft to bloom, but overall, I thought the blooms were more attractive and longer lasting than the ornamental cherry we have (see below).

Now, the cherry tree has started to fruit.  Even though I know that usually you are supposed to remove the fruit until year 3-4, I'm considering keeping at least some of the cherries, if nothing else than for checking for taste.  The photo below shows some of the tiny bing cherries starting to form.  The leaves are also looking nice and lush.

The nannyberry tree is doing very well; it's already had about 5.5 inches of growth.  It didn't flower 

this spring, but hopefully it will next year.  (I hope it doesn't need another to cross pollinate...)

I took advantage of the Morton Arboretum's annual plant sale and purchased a Persian ironwood, baby Joe Pye Weed, and  2 ruby slipper hydrangeas.   Both the Persian ironwood and hydrangeas are supposed to be have beautiful fall foliage, especially the Persian ironwood--I've seen photos online of it showing yellow, red, and orange all at the same time.

Persian Ironwood 

During that same Arbor Day weekend, I picked up 2 New Jersey Tea leaf shrubs, and an  iron weed and regular now pye for the for the rain garden. /div>

Making homemade fish hydrolysate

Perhaps it's the cold weather and the general chilliness of the basement, but my fish hydrolysate experiment is not quite progressing as quickly as I'd like.  I followed the recipe for making this fish fertilizer on the Unconventional Farmer and it's supposed to take ~20 days to ferment, but  mine still looks like sludge.

Below is a series of the progression of the puréed rainbow trout, molasses, water, and lactobacillus mixture started on March 2:

Day 1: Raw fish blended with water, molasses, and lactobacillus serum

I had decided to keep it in our basement as I expected the smell would probably get to be a bit intense, but with the fresh puree, there really wasn't much smell at all.

Day 7: purée separting liquids from semi-solids, along with batch of egg shell Cal Phos fertilizer

Day 14: not much difference, but seemingly less air pockets with the semi-solids

Day 21: decided to move upstairs to laundry room to warm it up and hopefully accelerate the fermentation process

I have tried shaking the bottle a bit to get the contents to mix a little better and put more of the fish purée into direct contact with the lactobacillus, but it still smells awful and still has visible chunks.  Looking at the bottom liquid, it's actually more viscous than I would have expected.  I've never actually seen fish hydrolysate, but I'm wondering if it is actually more gelatinous when it is a finished product.  It is supposed to be great source of nitrogen for plants and is used in compost tea to boost the fungal content, so I imagine it will be great for the fruit trees, if I can get it to properly ferment.  Does anyone have experience with making/ using fish hydrolysate in their garden?  Any advice?

Composting in winter

Since we are in the middle of winter, I had been salivating over seed catalogues and surfing the net searching for gardening tips, when I came across a number sites discussing bokashi indoor composting.  While I have been doing indoor vermicomposting for about 10 years, currently with a Worm factory 360 which I love ( much to the chagrin of many husband), bokashi composting has several advantages:

• Can compost dairy, meat, and bones
• Leachate can be diluted for liquid soil conditioner and used undiluted to clear drains
• Don't need to worry about maintaining balance between "greens" and "browns"
• Compost can be completed in as little as 6-8 weeks
• No "creepy crawlies", so husband is okay with keeping in the kitchen

Additionally, some have used the bokashi composting method with pet waste on ornamentals.  While I am very intrigued about using this to recycle my dog's waste, I figured I would start with the regular indoor bokashi than maybe add another outdoor bucket system in the spring.  Below is the starter kit I got from Amazon. 

 Basically, you put in your daily food waste (max 2-3 in deep), toss a handful or so of bokashi bran, seal it up, and repeat until full. Every few days you should drain the leachate for household or garden use ( you can shake around and listen for liquid).  After full, it will need to sit and continue to ferment for 10-14 days.  Since the food is actually "pickled" rather than "composted", in order to complete the process, the food needs to be buried for another 2 weeks or so either in the garden or in a big tub filled with soil, so that the microbes in the soil can break it all down.  I've been using my bokashi system for a little under a month now, and it is about 3/4 full, as you can see in the picture below.

I'd seen some tips about putting a plastic bag or paper plate on top, to help minimize contact with air, but I decided to use an old frisbee, as it can also be used to help compress the food after each addition.  So far it's been working out great.  I've been putting fresh scraps (fruit veggie peels and leftovers from my kids' plates) into the bokashi bucket, and putting any spent fruits and veggie scraps (stuff that is forgotten in the back if the fridge) into the worm bin.  (Will give more details and tips on vermicomposting in a separate post.)  

While it is not exactly odorless, the smell of the bokashi bin is not unpleasant, either.  It is sort of a sweet sour heady scent that reminds me a little of the smell of sourdough starter. To date, I've only gotten about 1/2 a teaspoon of leachate, which I diluted in a cup of water and sprinkled on house plants (slight perk-up).

My only concern is with the ongoing cost of buying bokashi bran, so I've been researching how to make your own bokashi serum to inoculate bran, newspaper, sawdust, etc for use in the bin.  My favorite site has been the Unconventional Farmer, which also has a lot of great recipes for homemade earth friendly concoctions to increase plant production.  Currently, I'm brewing up a lactobacillus serum for the bokashi bin ( see jar with curds below)  and a batch of Calphos (made from charred eggshells and apple cider vinegar) for  flower growth.  These all take time, but I'm hoping it will all pay off in the spring...