Tag Archives: sour

Pruning my fruit trees

Ray bravely takes a snip of an Orcas pear tree on a rare sunny February day in Everett.

Clippers do not frighten me. I am not afraid to snip back berries, even the apparently scary blue berries. Roses and lilacs…. cut, cut, cut. Knowing where to snip rhododendrons and still get bloom next season, no problem. But how to trim a pear tree and have fruit in fall? I have no idea.  My trees are young, but how many years can I use that excuse? But, at the right time, Sunnyside Nursery in Marysville, Washington, had a fruit tree pruning class. The teacher was good. I am pretty sure that I still do not know what I am doing. As I watched the video, I realized that Ray and I have opposite ideas of what a tree should do after it is pruned. Ray is the tree guy so I happily bow to him.

It is probably too late now, but have you got any helpful tips for me?

The berry class mentioned at the end of the video, Bountiful Berries, will be at Sunnyside Nursery in Marysville, Washington. It is a free class but you need to register. Ten in the morning at the nursery on Saturday, February 11, 2012.

Deception Pass, February 2005

After a solid week of blue sky and banana belt temperatures the rain has returned to Everett. Weather Underground has an optimistic “mostly” cloudy and makes the rain a toss-up at 50%. The cloud cover will keep it fairly warm tonight, 42 degrees F. Hey! We are almost up to the magic 10 hours of daylight, 9 hours and 52 minutes from sunrise at 7:27 AM to sunset at 5:19 PM (we should be at ten hours on Friday!!)

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Filed under Everyday Adventure, Urban Farm, Video

Lavender-Sour Cherry (bread machine) Focaccia

Focaccia with lavender and sour-cherries (I think you can click on the picture to go to the movie I made for this bread)

Lavender-Sour Cherry Focaccia for a 1.5 lb bread machine loaf


  • 4 teaspoons dry  yeast
  • 2 cups whole  wheat flour
  • 1 cup unbleached  bread flour
  • 1.5 Tablespoons  dry milk powder
  • 1.5 teaspoons sea  salt
  • 3/4 teaspoon  lavender buds


  • 1.25 (1 and 1/4)  cups warm water
  • 2 Tablespoons  Olive Oil
  • 1.5 teaspoons  honey


  • 2 cups sour  cherries (or whatever you have)
  • 1 Tablespoon  (organic) sugar
  • 1 Tablespoon lavender  buds (fresh or dry, use the same amount)
  • 2 Tablespoons  oil for infused lavender oil

Add the wet and dry ingredients to your machine in the order the  manufacture calls for. Set the control for manual.

Toss the cherries with the sugar (probably just before using  them on the bread)

In a small bowl mix the Tablespoon of lavender and the 2nd 2  Tablespoons of oil together. You may choose to heat this in the microwave for
30 seconds to speed the infusion process. Set aside.

To finish:

Preheat oven to 425 degrees F. The bread will bake on the bottom  3rd of the oven–adjust a rack.

note you may proof the bread once after it is removed from your  machine. I like to do this with whole wheat but not with white.

Generously oil a baking sheet. You can use some of the infused  oil.

With your fingers, press out the focaccia. (does not need to  proof/rise once it is in the pan)

With a pastry brush generously oil the top of the bread with the  infused oil.

If you have not already, toss the cherries with the sugar.  Alternately you can sprinkle the sugar on top of the cherries
and bread.

Press the cherries into the bread.

Note; for this focaccia you do not need to dimple the dough,  pressing the cherries will accomplish that for you.

Bake 20 minutes at 425. Remove from the sheet to a cooling rack  right away. Enjoy hot or cold.

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Filed under Fresh from the garden, Home Cooked