Weekly Garden Thread - October 15-21, 2022 [Falling Leaves Edition]

October 15, 2022 | Diana in WI/Greeneyes in Memoriam

[Diana in Wisconsin]

Go, Augie! GO! :)

[Pete from Shawnee Mission]

I need to call my brother and see what he thinks of his move to Iron Mountain!

Its good to have a greenhouse! The Lettuce and cole crops are in low tunnels.

Down into the 20s tonight and tomorrow night. If they survive the get another week of heat (80 degrees!)

[Liz]

Chocolate Rochers

Ideal recipe for the holidays. Rochers French for little boulders, which is what these little chocolate confections look like. Here, rochers are studded with cornflakes, hazelnuts, Rice Krispies, dried cherries, granola, or any other dried fruit or cereal can be used Make smaller or larger, with semisweet chocolate morsels or milk chocolate or bittersweet chocolate. I like bittersweet best because it is high in cocoa content and not too sweet.

12 ounces bittersweet chocolate 1 1/2 cups whole hazelnuts or almonds 2 1/2 cups cornflakes or Rice Krispies Break the chocolate into 1-inch pieces and put them in a glass bowl. Microwave on high for about 1 1/2 minutes. At this point, the chocolate may look like it has not started to melt. Wait 4 to 5 minutes and microwave the chocolate again for 1 minute. (Waiting helps prevent the chocolate from scorching or burning.) Stir after the second minute in the microwave; the chocolate should be almost melted. Wait a few more minutes and microwave the chocolate again for 30 seconds. Stir with a rubber spatula. The chocolate should be glossy and smooth. (You should have about 1 cup melted chocolate.) For hazelnut rochers: Preheat the oven to 350 degrees. Scatter the hazelnuts or almonds on a cookie sheet and toast for 7 to 8 minutes. Do not worry about the skin. Transfer the nuts to a medium bowl and pour about 1/2 cup of the melted chocolate on top. Mix well with a spoon to coat the nuts with the chocolate. Line a cookie sheet with plastic wrap. Using a tablespoon, scoop up a spoonful of the chocolate-hazelnut mixture and push the dough off the tablespoon with a teaspoon onto the lined cookie sheet. Repeat, making 15 to 25 rochers, depending on size. Cool until hardened. (Stored in an airtight container, the rochers will keep for 2 to 3 weeks in the refrigerator or up to 2 months in the freezer.)

For cornflake rochers: Put the cornflakes in a medium bowl and add the remaining 1/2 cup melted chocolate. Mix well with a spoon until combined. Do not worry if the cornflakes break somewhat; keep mixing until they are coated. Spoon the small mounds onto the lined cookie sheet. You will have 20 to 30, depending on size. Cool until hardened. (These can also be frozen.)

[Diana in Wisconsin]

Love it! We used to make something similar with Chinese Noodles (the kind you put on top of stir fry or chop suey?)

Mom called them ‘Ting-A-Lings’ for some reason.

These look MUCH better, though. Better grade of chocolate, for one. ;)

[Diana in Wisconsin]

These night time temps have been BRUTAL. I’m afraid to look in the greenhouse, today. Sun is up - I’ve kept everything covered (in the greenhouse and out) for two days as it was overcast, windy and SNOWED a little, yesterday.

And then near 70 on Thursday, but that’s good because I’m meeting ‘the girls’ in town for lunch and then some, ‘Retail Therapy.’ ;)

[Liz]

This an authentic French confection.......dare your guests to name what’s in them.

What? Corn flakes? Rice crispies?

Hah.

[Diana in Wisconsin]

The Science of Fall Colors

For years, scientists have worked to understand the changes that occur in trees and shrubs during autumn. Although we don’t know all the details, we do know enough to explain the basics to help you enjoy nature’s multicolored display. Three factors influence autumn leaf color:

- leaf pigments

- length of night

- weather

The timing of color changes and the onset of falling leaves is primarily regulated by the calendar as nights become longer. None of the other environmental influences – such as temperature, rainfall, food supply – are as unvarying as the steadily increasing length of night during autumn. As days grow shorter, and nights grow longer and cooler, biochemical processes in the leaf begin to paint the landscape with Nature’s autumn palette.

Leaf Pigments

A color palette needs pigments, and there are three types that are involved in autumn color:

- Carotenoids: Produces yellow, orange, and brown colors in such things as corn, carrots, and daffodils, as well as rutabagas, buttercups, and bananas.

- Anthocyanin: Gives color to such familiar things as cranberries, red apples, concord grapes, blueberries, cherries, strawberries, and plums. They are water soluble and appear in the watery liquid of leaf cells.

- Chlorophyll: Gives leaves a basic green color. It is necessary for photosynthesis, the chemical reaction that enables plants to use sunlight to manufacture sugars for food.

Trees in the temperate zones store these sugars for the winter dormant period.

Both chlorophyll and carotenoids are present in the chloroplasts of leaf cells throughout the growing season. Most anthocyanins are produced in the autumn, in response to bright light and excess plant sugars within leaf cells.

During the growing season, chlorophyll is continually being produced and broken down and leaves appear green. As night length increases in the autumn, chlorophyll production slows down and then stops and eventually all the chlorophyll is destroyed. The carotenoids and anthocyanin that are present in the leaf are then unmasked and show their colors.

Certain colors are characteristic of particular species:

- Oaks: red, brown, or russet

- Hickories: golden bronze

- Aspen and yellow-poplar: golden yellow

- Dogwood: purplish red

- Beech: light tan

- Sourwood and black tupelo: crimson

The color of maples leaves differ species by species:

- Red maple: brilliant scarlet

- Sugar maple: orange-red

- Black maple: glowing yellow

- Striped maple: almost colorless

Some leaves of some species, such as the elms simply shrivel up and fall, exhibiting little color other than drab brown.

The timing of the color change also varies by species. For example, sourwood in southern forests can become vividly colorful in late summer while all other species are still vigorously green. Oaks put on their colors long after other species have already shed their leaves.

These differences in timing among species seem to be genetically inherited, for a particular species at the same latitude will show the same coloration in the cool temperatures of high mountain elevations at about the same time as it does in warmer lowlands.

Length of Night

In early autumn, in response to the shortening days and declining intensity of sunlight, leaves begin the processes leading up to their fall. The veins that carry fluids into and out of the leaf gradually close off as a layer of cells forms at the base of each leaf. These clogged veins trap sugars in the leaf and promote production of anthocyanin. Once this separation layer is complete and the connecting tissues are sealed off, the leaf is ready to fall.

How does weather affect autumn color?

The amount and brilliance of the colors that develop in any particular autumn season are related to weather conditions that occur before and during the time the chlorophyll in the leaves is dwindling. Temperature and moisture are the main influences.

A succession of warm, sunny days and cool, crisp but not freezing nights seems to bring about the most spectacular color displays. During these days, lots of sugars are produced in the leaf but the cool nights and the gradual closing of veins going into the leaf prevent these sugars from moving out. These conditions – lots of sugar and light – spur production of the brilliant anthocyanin pigments, which tint reds, purples, and crimson. Because carotenoids are always present in leaves, the yellow and gold colors remain fairly constant from year to year.

The amount of moisture in the soil also affects autumn colors. Like the weather, soil moisture varies greatly from year to year. The countless combinations of these two highly variable factors assure that no two autumns can be exactly alike. A late spring, or a severe summer drought, can delay the onset of fall color by a few weeks. A warm period during fall will also lower the intensity of autumn colors. A warm wet spring, favorable summer weather, and warm sunny fall days with cool nights should produce the most brilliant autumn colors.

https://www.fs.usda.gov/visit/fall-colors/science-of-fall-colors

[Diana in Wisconsin]

[Pete from Shawnee Mission]

Liz, it sounds like a great thanksgiving day dish! (I think I will try it before then!) ( I would not be surprised if Jaques' mother was probably using one of these pumpkins!)

https://www.rareseeds.com/musquee-de-provence-pumpkin

120 days. These gorgeous, big, flat pumpkins are shaped like large wheels of cheese and are heavily lobed and ribbed. The skin is a beautiful, rich brown color when ripe. The flesh is deep orange, thick, and very fine flavored; fruit grows to 20 lbs each. This traditional variety from southern France is great for fall markets. Pure European seeds.

https://www.seedsavers.org/category/squash
Rouge Vif d'Etampes Squash

(aka Bright Red Etampes, Cinderella) Beautiful French pumpkin introduced in the United States by W. Atlee Burpee in 1883; documented by Vilmorin the same year. Very flattened red-orange fruit with wide ribs, weighs up to 20 pounds. Favored by French chefs for rich soup stock. 95 days.

[Liz]

French pumpkins........sheer heaven to this francophile.

[Pete from Shawnee Mission]

Augie; our soil tills up nicely (better than mine!) Your 150 garlic heads should be happy! (What is that...About 500 cloves of garlic??? Its almost never a problem giving food away though!)

The weather. Yep. In the 20s... I can see the frost when I look outside. I'll go look later ans see how things are doing in the low tunnels.

[Liz]

Basil and Cheese Dip

NICE FOR THE HOLIDAY. LOVE PEPIN’S TECHNIQUE.
(As a variation, add about 1/2 cup diced (1/4-inch) Gruyère cheese; stir well.)

Put about 3 cups (lightly packed) washed basil leaves in a plastic bag or glass bowl with a cover. Microwave for about 30 seconds. Dump the hot basil from the bag into a blender. Add 1/4 cup extra-virgin olive oil, 1/4 cup cool water, 1/4 cup grated Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Process until finely pureed.

Serve with bagel chips, Melba Toast, or potato chips.

The dip stays brilliant green and keeps for a few days in the refrigerator. Makes about 1 cup

[Pete from Shawnee Mission]

I have not tasted them, but I am pretty sure there will be some difference in taste and texture.

I have some seeds for the Musquee d provance. Not sure how happy they would be here because of the heat, lack of space, and lots of problems with squash/cucumber bugs. I have seen them sold as a specialty squash in piles of Halloween pumpkins. If I can find one I will see how it works in your/Jaques’ recipe!

[Liz]

FRENCH......HAS TO BE GOOD.....SNX.

[Augie]

Well, it was worth a try, but the cornstalks couldn't bear the weight of all that frozen water. I'm sure the horses will appreciate my failure.

[Diana in Wisconsin]

Oh, that’s a shame!

[Ellendra]

Looks like Pinetree has a few: https://www.superseeds.com/collections/artichokes

[Pete from Shawnee Mission]

Maybe let it melt off and see what happens? Of course, its going down below freezing again tonight. (I need to go out and see what happened in my garden.)

[Augie]

It will melt off after it re-freezes tonight.

Stalks are busted to hell. It’s toast.

[Pete from Shawnee Mission]

"Stalks are busted to hell. It’s toast."

Well...I'm sorry its turned into silage.

Tomatos and Basil are all gone. Fig leaves are all frost damaged. (No surprised.) Cabbage and lettuce survived under in the low tunnels.