We recently acquired a good number of fruit tree cuttings so I slapped together this prorogation house complete with a soaker hose wrapped around the top to serve as a mister. The point is to maintain humidity so the cuttings will develop roots.
In the house are pomegranates, mulberries, figs, persimmons, and more. We got them from our friendly neighborhood fruit tree guy Lee Wallace.
The guy must have a hundred fruit tree varieties in his backyard, many of which he has adapted to this region or is probably the first to try here. He even has one tree that he’s grafted 12 different fruit varieties onto. We walked around his backyard and were overwhelmed with fruit, knowledge, and the armful of cuttings and seedlings he gave me and Taelor. Thanks again, lee.
After we cut the branches down to size, about four nodes each piece, we placed them in quart sized pots half filled with condensed coconut fiber, a handful of pine bark, and a couple handfuls of volcanite.
Happy growing in there.
Our Start house is beginning to fill up. These little guys in the picture are about two weeks old. Today we doubled the amount of starts in anticipation of our upcoming food forest. Almost have enough to get our summer garden going.
In another two weeks or so we’ll do another round. The plan is to have way too many and an abundance of variety so that after our land is planted there will still be plenty to offer at the San Marcos Farmer’s Market. Hint hint.
Kirby Fry hosted his second permablitz, coordinated and promoted by our very own Taelor Monroe, at Linda and Curtis’ house. We dug two 50 foot swales with accompanying berms about 10 feet wide and established them with fruit and farmers’ trees, asparagus, blue bonnets, artichoke, cover crops and more. It feels good to get another one of these systems going. They’re springing up all over south Austin.
Our permablitz is coming up in 5 weeks, and we have so much to do to prepare, but I feel reenergized by all the talk and excitement amongst our fellow permablitzers
Been eating these often in salad. Growing quite well on small trellis work and the greens are as good as spinach.
This simple raised bed of forest soil and our own compost never ceases to amaze me with its level of production. It resides over the only flat spot in our back yard (and pretty much the property) and gets full sun all day. I think the real winner with this bed is how deep we made it. I’d say its a solid twenty inches tall.
And we need your help eating it all!
This week we got our first egg, and lost another chick.
Infrastructure is everything. When we first got our four chicks we kept them in a makeshift coop while we worked on the real deal, and the dogs got one.
This week we lost Henrietta. The chicks spent a night safely with our older birds Marigold an Salvador
in the newly finished Fort Fluster Clucks.
We saw them in the morning, but at some point later that day Marigold decided the three little chicks were going to be poor companions in her new home. We got there too late for Henrietta. Sheena was injured but she and Sonshine seem to be recovering well.
We finished a large run behind the coop.
Perhaps with the extra space Salvador and Marigold won’t be so agitated. To be safe we’ll keep the little birds separate for now.
We all drove out to Wimberly in the Roots mobile (aka Jared’s car) to visit Heirloom Blooms, a permaculture community 20 minutes west of us.
They have a beautiful piece of land that they’ve begun to populate well with animals and fruit trees. I hope to visit their place again and work more with them in the future.
They were hosting a bee keeping class. It was a great introduction to the craft and to the complexities of the inner workings of a bee hive. They’re incredible creatures and we couldn’t live without them.
This evening when we got home Lee Wallace came over to help us graft mulberries onto our paper mulberries and Asian persimmons onto our Texas variety. I hope they all take. Thanks to Lee for his knowledge and expertise.
Today all five of us (and cliff) got together and started a lot of seeds in anticipation of our food forest and the spring season. Peppers, tomatoes, eggplant, melons, squash, cucumbers, basil, broccoli, artichoke, and more.