[–] 2 points 1 month ago*

This case might be different because my land was touched by fire this year, but the intense heat we have had throughout the year is affecting the plants as well. I'm in Southern Europe. The hawthorn (Crataegus monogyna), singed by flames two months ago, has started flowering now, normally happens in spring. The oaks had the fire pass under them and have grown new leaves.

I have come to believe that plants, like humans, can adapt very quickly to changes. If things get rough they will try something else.

I try to copy this creativeness, stubbornness and resilience I see in the trees, and have started to sow some of my garden out of season, and try different growing periods. I have a lot of stuff taking off now that had no chance during 40°C in August.

  • source
  • [–] 1 point 4 months ago

    My two cents as someone who’s started delving into the diversity of apple varieties:

    As far as I know, there’s even less of a systematic classification for figs than there is for apples. Identifying a variety based on its characteristics is therefore probably even harder than it is with an unknown apple tree.

    I’d try to find out which figs are or were commonly grown in your area, or which ones are popular. Often (at least with apples), most trees belong to a handful of popular and widespread varieties.

  • source
  • [–] 3 points 5 months ago

    You guys have Cherry Orchards in the PNW. There's probably some that have been introduced to your area.

    While I strongly advise against importing them, you could probably go to a u-pick cherry orchard and grab some rotten cherries off the ground. And place them under your pawpaw trees and see how that goes next year.

  • source
  • parent
  • context
  • [–] 4 points 7 months ago

    Such a shame that in a country the size of the United States, a few acres can't be spared to keep rare apple varieties. Re-purposing land use is one thing. Doing it on such short notice that it effectively destroys the collection is quite another.

  • source
  • [–] [S] 3 points 7 months ago

    Ripe is when the starches have converted to sugars as much as possible but there is not yet any significant fermentation. In Cavendish subgroup bananas, this generally occurs when the peel has numerous brown spots on it. Some bananas (plantains) are totally black when ripe. Some don't change colour after turning yellow, and ripeness must be judged by softness...

  • source
  • parent
  • context
  • [–] 3 points 7 months ago (1 child)

    Well, if "yellow but not yet spotty" isn't ripe to you, then maybe a lot of kids haven't eaten a "ripe" banana.

    However, I think most of us have eaten bananas that are past ripe, instead of throwing them out. Maybe that's what you mean?

    I don't know, because you didn't define what you think a ripe banana is, you just asked if kids don't know what one is.

  • source
  • view more: next ›