Follow a Chopped Trident Maple's Progress
8 years ago
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- 8 years ago
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Non-invasive Japanese Maples or alternatives?
Comments (35)Japanese maples come up in gardens here but seldom in the woods, as our summers are dry. Any kind of tree with orange or red fall color may be yellow in full shade. Silver maples here often have a mix of colors that can be quite nice, streaks or sections of purple, red, maybe orange and yellow. Green Norway maples growing in the open here often have quite a bit of orange and red on the outside; there is a grafted cultivar seen in plantings here that is consistently all yellow in fall. A larger solitary Norway maple in a northwest WA community actually blazes in fall. A friend who grew up in Illinois said there was a Norway maple and a sugar maple nearby, these behaved as though trading off which one was conspicuous in a given fall. Recently volunteers have started clearing Norway maple saplings out of a wooded ravine in a Seattle park. The numbers of these that were becoming established was positively frightening. Elsewhere here it is not usual in my experience to see such intense infestation - so far. I do know of a drier evergreen forest park site north of Seattle where too many have been coming up, but nothing like in the one moister, probably more fertile location. During one segment in a fictional cop TV show I've watched the detectives go out to a local wooded site to look at a crime scene. It was during a time when the trees where not in leaf, as far as I could see just about every tree, small and larger was a Norway maple....See MoreRECIPE: Progressive Dinner For April 5
Comments (15)So, OK. Here is take two on the appetizer. Heinz Beck has been called the best chef in Rome, and his 3 stars tend to support that praise. One of the things hes done is redefine party food, with his diminutive food jewels, many of which can, literally, be balanced on the tip of a finger. Many of his edible artworks cannot readily be recreated in the home kitchen, cuz they require ingredients or equipment not feasible. But several of them can be, if youve got a little patience. Among them: Squid, Tomato & Puntarelle Crostini Puntarelle is a somewhat bitter green related to chicory. If unavailable, substitute celery. 3 large squid 12-13 oz cherry tomatoes 3 ½ oz puntarelle or celery Firm textured white or wheat bread (I use homemade oat bread) 7-8 sprigs fresh marjoram 1 lemon 1 clove garlic, sliced 1 small piece hot red pepper 1 sprig flat leaf parsley, torn 1 sprig fresh thyme EVOO Salt. Wash, dry and trim the squid, eliminating the tentacles (reserve for another use, of course). Cut the bodies open, then cut into strips an inch or so wide. Transfer the strips to a nonreactive dish along with the garlic, hot red pepper, parsley, the juice of ¼ lemon and a few tablespoons olive oil. Allow to marinate about 2 hours. Make a small x-shaped incision in the skin of the tomatoes at their base. Immerse in boiling water for a few seconds, remove with a slotted spoon and transfer to an ice bath. Peel, quarter, and eliminate the seeds. Put the tomato pulp in a nonreactive bowl and season with a few teaspoons of olive oil, salt, and chopped thyme. Allow to rest for 30 minutes then drain and transfer to a parchment-lined baking sheet. Dehydrate in a low oven for roughly 4 hours. Allow to cool and finely chop. Wash, dry, and trim the puntarelle removing any fibrous portions. Cut into thin strips, transfer to a bowl and season with an emulsion of olive oil, lemon juice and salt.* Trim the crusts from the bread and cut into ten 1 x ¾-inch rectangles. Toast lightly. Drains the marinate from the ribbons of squid and grill them briefly. Top each piece of bread with a ribbon of squid, bent in an S shape and held with a toothpick. Top each piece of squid with some of the dried tomatoes, strips of puntarelle, and marjoram leaves. *If using celery, which is likely, first peel away the outer stringy layer. Then, using your vegetable peeler, cut ribbons of celery. Then slice those, lengthwise, into squarish strings. Note: The squid is likely to shrink when you grill it, which is why you want to start with it wider than the ¾ inch of the crostini. For more of Becks incredible creations, and to see what this one actually looks like, check our his book "Finger Food."...See MoreHelp Needed! -- Japanese Maple
Comments (15)Just returning to show the huge difference in that maple since getting the chop & wiring/styling etc. Can't tell you how much it killed me to watch it all being chopped down (but got loads of cuttings to try & root for more :) ) - but I'm slowly falling in love with the end result. Bit different to your tree as your's is much older & you'll probably be aiming for a larger end result to me - I'm trying to keep mine no bigger than Shohin. But even for mine, the advice was to give it as much room as I could for another year (hence it's still in the same container) which would fatten the trunk up further. Ian also mentioned that Maples are 'basally' dominant i.e. the greatest growth is at the bottom unlike many others where growth is strongest at the top, so yours also now has a better chance of pushing out more growth with no apex 'leader'. Feed it up well & give it as much room to put out more root growth & keep us posted over the coming year on its progress - should be interesting :)...See MoreJapanese Maples from seeds
Comments (13)Well I use seed trays with about 60 1" or so cells in their insert but if you don't have many you could choose different inserts or even sow straight into 9or11cm containers which wouldn't need repotting for a couple of years.I prefer cell trays because you can easily push the seedlings out from below and also you never know how many failures you'll have so less wastage than bigger pots.Sometimes the seed trays don't have drainage holes in the bottom so you may have to poke a few in. With the cells I just used chopped bark but compost and plenty of perlite will do just as well....don't use grit as you'll rip the roots off when transplanting at such young age. No need to water,just let nature do it's stuff 'til next spring. Stick the seeds into the soil with their little wings pointing up like flags,helps you remember which ones you've done.soil just covering the seed itself. Sorry can't suggest suppliers,only bought once before off ebay but were just generic plain green palmatums. I've sown my own Bloodgood seeds too this year,last time I looked I reckon less than 50% are red ha ha....See MoreRelated Professionals
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Eric Ferguson