Ideas needed for raspberries...
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Planting raspberries in the winter... need advice
Comments (7)I bought some blueberry bushes that were in cardboard sleeves at Walmart several years back when it was still winter. They were super cheap and had a one-year guarantee, so I decided to risk it. There was some peat or dirt around the plants and they were already starting to leaf out a bit, so I put them in a cool bedroom (55-60 degrees) in a sunny window for several weeks, keeping them lightly watered. Then when the weather warmed up, I put them outside during the daytime and brought them in at night. I broke them in to the sunlight gradually, starting with a day of shade, then partial day of sun, etc. When it appeared danger of frost was past, I planted the bushes out. Most survived, and they are now my biggest, healthiest bushes. A few years later, I bought some potted blueberries way early and did the carry out to the deck routine for about 6 weeks again. Success again. On a third occasion I ordered some bushes from a reputable firm located farther south. The bushes did not arrive at the specified time. They finally arrived fully leafed out in early April the day before I was flying out of town for a week or so. The instructions were to plant immediately, so I braved a sleet storm to plant them in barely thawed ground. Temperatures were well below freezing at night yet. About half of them died, and the ones that survived have remained stunted for five years, still not at bearing size. So baby them in your sunniest window, put them out during the day as weather permits, and break them in to sunlight gradually. Plant out after danger of frost is past. I would pick off any flower blossoms until the plant is at least well established in the ground, usually the second season. Maybe leave just a few for taste out of curiosity. I cannot speak for raspberries, as I haven't tried planting them. Northwoodswis...See Moreneed advice on growing black raspberries
Comments (6)Most Raspberries do not need to be supported. They have upright canes that don't get very tall. It's a good idea to provide support anyway, to keep them tidy and to avoid having canes topple over when heavily laden with fruit (dream on, Atash...). Everbearers are more self-supporting (supposedly) than summer-bearing, having sturdier canes overall. Black Raspberries are probably hybrids between real raspberries and some sort of trailing Blackberry or perhaps more likely, Dewberry. They DO need to be supported, because their canes tend to be lax and trailing. It's not hard. It takes about 15 minutes to set them up. Go to a home-improvement type store and look for the metal stakes that are used to support temporary fencing. They have a built-in anchor on one end, and bumps or hooks to hold the fencing onto. Look for green-painted stakes (which they usually are). I think you're looking for something like stakes that will stick up about 5 feet above ground level. Also look for clothesline, preferably green plastic over metal. Pound one in at each end of a short run (I don't remember how far about--something like 8 feet--if you need more berries just do multiple runs), and tie green (for aesthetics) clothesline near the top, and roughly halfway up. It helps if you know how to tie good knots. Try a combination of strangler knot (a variation on a double-clove hitch) around the pole, then wrap the free end tight around and around and around the other end of the cord and finish it off with another strangler. You can then use green garden twine to tie any loose shoots to the clothesline. FWIW, black raspberries tend to be the richest-flavored. So no need to be disappointed. As far as reds go, "Heritage" is a dud IMHO due to its tiny and exceedingly fragile berries that shatter when you try to pick them. All my crops have been 100% culls. I dug mine out and replaced them with Caroline....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 MoreOncidium Raspberry Chocolate help need
Comments (4)I'm in B.C. Canada Lowermainland. Sorry I have no pics. I am a window sill grower. The plant is planted in orchid bark with spag. moss and some perlite. hope this helps. Our humidity is not always optimal for orchids? I have only had the plant since the fall and transplanted it soon after as the pseudobulbs were becoming shrivelled. I did have some bad roots which I trimmed away then repotted in a mixture of bark, spag. moss and perlite. Our winters are cool and wet with few freezing days the humidity in the house where they are grown can very from about 30 to 60. Our summers have been hot 25-35c with very low humidity. I suspect the humidity or lack of is the problem The plant tag reads:Onc. aka Raspberry Chocolate, the plant was purchased from a business that had been just a hobby grower. I am not sure if this is useful information that can lead to a reolution to my difficulty. Thank you for taking the time to respond to this issue and sharing your knowledge. Your imput is appreciated...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