Ideas needed for raspberries...
Comments (20)
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Not yellow jackets on my raspberries: Raspberry Crown Borers
Comments (12)Glen, Are you sure the classes are only offered once a year? That sounds strange. Remember there are two types of pesticide licenses. One type is a commercial applicator's license. This license allows you to spray restricted use pesticides for pay. Most lawn/landscaping companies have personnel with this type of license. It is more involved and costs more money. The other type of license is a private applicator's license. This allows you to purchase RU pesticides to spray on your own property/crops (or spray your neighbor's without pay). This is less costly, involves less requirements, and lasts longer (in our state this license lasts for 5 years, whereas, a commercial license must be renewed every year). The University hosts the test for commercial licenses every once in a while, but for private applicator's, you can take the test anytime, by appointment, at the extension office. Cost 25 dollars. I don't believe Ferbam is restricted use (RU). I find there is a lot of confusion about what RU means. There are commercial products for "Ag Use only" but these are not RU, meaning you don't have to have an applicator's license to purchase or apply them. Anyone can purchase them, but, per the label, they are only supposed to be applied to crops intended for sale. Then there are RU products, which can only be purchased and applied by a certified applicator. The reason for this is that, according to the training materials, with RU products there can be an extra risk to the environment, and/or the applicator. RU products clearly say "Restricted Use Only" on the front of the label. RU products may, or may not be, "For Ag Use Only." You can hire someone to spray. Or if you know someone with a private applicator's license, they can treat the soil for you (Capture is used as a soil drench for crown borer. All Capture is, is a short lived pyrethroid) if they don't charge you for it. But if you plan to use RU pesticides, you ought to just get your own license. The training is informative and helpful for all pesticides in general. I wouldn't panic about getting your rasp. treated this year. I doubt it will kill them, but could make them unproductive (A neighbor tore his patch out because they quit producing, but I don't think he lost plants)....See MoreRaspberry tangle! Should I do this... or is it a bad idea??
Comments (4)I have a patch of wild blackcaps myself. Love em, even though they're small, they make the BEST pies, jelly, jam, etc. I've got about 40 feet of row, and its about 5 feet wide. Well, it's kind of late for this year to shape them up before harvest -- just do your best and accept the fact that there are some in the middle you probably won't reach, unless you can borrow a suit of armor from someone. Now, the good news -- you can make this a LOT easier to handle next year. The old canes ("floricanes") that are blooming and soon to bear fruit are all going to die within a few weeks of the last berries getting ripe, so if you cut those in the harvest process, no big deal. The NEW canes ("Primocanes") that emerged from the ground this spring are probably about 2 to 4 feet tall now (depending upon where you are in IL, more north = shorter due to later spring than S. IL). Those you can shape up nicely for next year. If you just let them grow, they form the tangled mess. What you need to do is to TOP the new canes at around 4 to 5 feet tall -- just cut the center out when it reaches that height. This will make it branch out a lot, and, more importantly, NOT flop over and NOT grow into the tangled mess. You may need to come back one more time in the season and pinch out some of the tips of the new side branches before THOSE get out of control. I've pruned black raspberries here any time between mid July and about Labor Day and had good success getting them to branch for the next year. Also, at some point after all of the berries are done, you need to go in there and cut all of the old fruiting canes off to ground level. This is one of the harder jobs, since they are thorny, but you can't leave all of that dead wood in there, it just makes an impenetrable thicket in a few years. If you do it right, you will end up with a MUCH more manageable bed, and as many if not more berries, because all of that branching turns into fruiting wood next year. It takes me maybe an hour to two hours to do this job every year, and it really makes a night and day difference on the manageability of the patch and ease of picking for the next year....See MoreRaspberries That Need Trellising
Comments (24)JT, Was it you who wanted a wyeberry plant? I tip rooted one, but I'm not sure it took? It's a tangled mess, and one cane died. Not sure if it was the tip rooted one? If so, sorry. I will soon dig in there. The thorns are crazy, so I have avoided it. But soon time to bare root the plant, if viable. If not I'll try again next year. I had success with a cutting, but that was promised out in the spring. I'll take cuttings in the spring and try again. But it may have worked, let you know soon. Yes I got a few and they were very similar. Actually hard to tell apart. The wyeberries were bigger, but otherwise taste, and plant characteristics were very similar. I made jam with currants, wild blackberries, tayberries and wyeberries all mixed in. One of the best jams this year. I made 4 different jams so far. The other standout was a mix of domestic and wild black raspberries. Both were killer. Both are already gone! Friends and family after tasting took them all! It is rather tart raw, but man the jam was excellent. I myself liked the mix with currants. That really made it unique tasting. Mostly red currants, some whites, and pinks in there too. Anyway plants are still growing, but soon I should be able to take it. I guess I should wait till dormant, but could try now. Well in about a week I have to leave town this week and will be back the 27th. I'll post at that time status of tip rooted plant. Again I didn't see much difference between the plants. nest year will be better as both grew like crazy. Although the wyeberry seems to be a better growing bigger berry version of Tayberry. I have a boysenberry between the plants and it grew so much, it's hard to tell what cane is what? They all overlapped each other. I left them on the ground as I need to cover them. I will trellis them in the spring. While dormant I'm going to cut the boysenberry way back, ridiculous how long the canes are. Some are almost 20 feet long. I'll sort them, prune them, trellis them in late winter/early spring....See MoreIdeas for stretching raspberries?
Comments (2)Cranberries isn't really a complimentary flavor IMO - sharp vs. sweet. Strawberries and/or blueberries or red grapes are complimentary. Dave...See More
7 years agoI love these Raspberry Bars from Cook's Illustrated. If desired, you can omit lining the pan with foil. I just line it with a 9x13 piece of parchment paper and cut the bars in the pan.
Raspberry Streusel BarsMakes 24 2-inch squares
Note From CI: This recipe can be made in a standing mixer or a food processor. Frozen raspberries can be substituted for fresh; be sure to defrost them before combining with the raspberry preserves. If your fresh raspberries are very tart, add only 1 or 2 teaspoons of lemon juice to the filling. The bars are best eaten the day they are baked but can be kept in an airtight container for up to 3 days (the crust and streusel will soften slightly with storage).
2 1/2 cups all-purpose flour
2/3 cup granulated sugar
1/2 tsp. salt
1 cup butter (2 sticks) plus 2 T., cut into 1/2-inch pieces and softened to room temperature
1/4 cup packed brown sugar, light or dark
1/2 cup old-fashioned rolled oats
1/2 cup pecans or walnuts, chopped fine
3/4 cup raspberry preserves
3/4 cup fresh raspberries
1 T. fresh lemon juiceAdjust oven rack to middle position; heat oven to 375 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet. (If using extra-wide foil, fold second sheet lengthwise to 12-inch width.) Spray foil-lined pan with nonstick cooking spray.
In bowl of standing mixer fitted with flat beater, mix flour, granulated sugar, and salt at low speed until combined, about 5 seconds. With machine on low, add 16 tablespoons butter one piece at a time; then continue mixing on low until mixture resembles damp sand, 1 to 1½ minutes. (If using food processor, process flour, granulated sugar, and salt until combined, about 5 seconds. Scatter 16 tablespoons butter pieces over flour mixture and pulse until mixture resembles damp sand, about twenty 1-second pulses.)
Measure 1 1/4 cups flour mixture into medium bowl and set aside; distribute remaining flour mixture evenly in bottom of prepared baking pan. Using hands or flat-bottomed measuring cup, firmly press mixture into even layer to form bottom crust. Bake until edges begin to brown, 14 to 18 minutes.
While crust is baking, add brown sugar, oats, and nuts to reserved flour mixture; toss to combine. Work in remaining 2 tablespoons butter by rubbing mixture between fingers until butter is fully incorporated. Pinch mixture with fingers to create hazelnut-sized clumps; set streusel aside.
Combine preserves, raspberries, and lemon juice in small bowl; mash with fork until combined but some berry pieces remain.
Spread filling evenly over hot crust; sprinkle streusel topping evenly over filling (do not press streusel into filling). Return pan to oven and bake until topping is deep golden brown and filling is bubbling, 22 to 25 minutes. Cool to room temperature on wire rack. Remove from baking pan by lifting foil extensions. Cut into squares and serve.
Notes: I used a full cup of fresh raspberries and a little extra brown sugar in the topping...maybe a tablespoon.
Found this pic online:
lizbeth-gardener thanked chloebud- 7 years ago
7 years ago
7 years ago- 7 years agolast modified: 7 years ago
Another thought is raspberry curd to use as a filling, topping or just spreading on whatever suits you. I have a book I like...Luscious Berry Desserts by Lori Longbotham. The raspberry curd recipe I've used is from her book.
Raspberry Curd
Makes about 1 1/2 cups1 stick unsalted butter
Two 1/2-pints ripe raspberries or one 12-ounce package frozen raspberries, thawed
5 large egg yolks, lightly beaten
3/4 cup sugar
Pinch of salt
2 to 3 tsp. lemon juiceMelt butter in large saucepan over medium heat. Add berries, egg yolks, sugar and salt and cook, mashing berries and stirring frequently at first and then constantly at the end, until thickened, about 10 minutes.
Pour mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible. Cool to room temp; the curd will continue to thicken as it cools. Stir in lemon juice to taste. Chill, covered, until ready to use, or up to 1 month.
A great book for anyone who loves berries...
lizbeth-gardener thanked chloebud - 7 years agolast modified: 7 years ago
annie1992