Fireblight!

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One downside to a long, rainy spring is fireblight. Fireblight is a bacterial disease that is much more prevalent in warm, wet weather. It is thought to be spread by birds and bees, and most often affects members of the large rosaceae family of plants. Apples (including flowering crabs) are particularly susceptible, but other woody ornamentals, such as mountain ash, hawthorn, serviceberry, and quince, can become infected as well. The disease moves rapidly through the plant, and there is no known cure.

We noticed our quince (Chaenomeles speciosa ‘Cameo’) hedge was infected---almost a dozen branches with crisp, dried leaves---and took action yesterday to help prevent more damage. The best method is to prune out the diseased wood, 8-12” below the infected area, and dispose of the clippings in the garbage (not compost). It’s also important to clean your tools with a bleach solution (1 part bleach: 9 parts water) between each and every cut.

Ready for action

Sterilizing the loppers between cuts


Cutting the branch all the way back to the ground



Ready for the dumpster
Luckily, we identified the problem fairly quickly and the pruning didn’t deform the planting at all. We’ll keep a close eye on it the rest of the summer and keep the bleach handy, just in case.




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Smashed to Smithereens

It just wouldn’t be June without a good hailstorm to whine about! Last weekend we had a doozie. Not bad enough to damage the roof or autos, thank goodness, but it sure did a number on the garden.

Of course the plants with large foliage got it the worst, like this poor Crambe cordifolia and the water lilies. Some plants were just flattened, and are slowly coming back to normal, while others had their leaves stripped right of their stems. It’s ugly, folks.

So glad I can share this photo of what the garden looked like just last week! Here’s wishing you a hail-free summer!






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'Yes I Can' - People Preserving Food


In the advent of the 100 mile diet, more and more people are taking to their hot water baths for some steamy home preserves. Interested in promoting SAFE canning techniques, a few hungry individuals came together last August and formed the People Preserving Food. At the end of May, we finished our first 'train the teacher' canning workshop. The experienced and inspiring experts, Diane Collis and Ellen Wickberg, walked the students (and soon to be teachers) through both a theory and practice session. The goal of the project is to have canning instructors in local organizations around Vancouver all working together to promote safe canning techniques.


People Preserving Food (PPF) includes the following people and organizations:

Ellen Wickberg - Kiwassa Neighbourhood House Canning Community Kitchen
Diane Collis - Fresh Choice Kitchens, Greater Vancouver Food Bank Society (http://www.communitykitchens.ca/main/)
Jill Dalton - Eastside Family Place
Diana Day - Vancouver Coastal Health (http://www.vch.ca/)
Debra Elliot - Circle of Eagles Lodge
Roberta LaQuagua - Your Local Farmers Market Society (www.eatlocal.org)
Melody Kurt - Hastings Community Centre
Ian Marcuse - Grandview Woodlands Food Connection
Tara Moreau - Society Promoting Environmental Conservation (http://www.spec.bc.ca)
Rihanna Nagel - Environmental Youth Alliance (http://www.eya.ca/)
Liz Perkins - Fruit Tree Project (http://www.vcn.bc.ca/fruit/)


The makings for fun and delicious rhubarb stew include:

Great teachers - Ellen and Diane.

Rhubarb.

Safe, clean and organized work stations.

Mixing.

Measuring.

Closing.

Submerging.

Boiling,

Befriending.

and,
cooling.

I wanted to say a special thanks to Lynn Leong who was instrumental in getting this project up and running. Thanks so much Lynn - we will miss you:)
cheers,
tara

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