harvest cont'd

[chefxh]

Today we cut down five towering sunflowers, gave some of the leaves to the hens and saved some for mulch, and stacked a shock of the flowers on the front porch to dry. We grabbed a couple of buckets and started picking the Italian prunes off the tree by the mailbox (the blue ones, that is; the yellow fruit from the rootstock is already salted in

Comments

[badgerpdx]

You are awesomeness itself. I can barely make myself breakfast. I want to see your preserve stash!

[darkphuque]

Next time you decide to visit SF... add my partner theotherqpc and myself to your list. We are fun individually and as a couple... along with being friends of chefxh I am sure Frank will vouch for us....

What are you really seeking job wise?

Thanks for asking.

[badgerpdx]

I've worked in horticulture as a self employed gardener and stonemason, and I'm pretty good: I've been doing it professionally for over 18 years. I'm looking for something related...Perhaps part time retail, to allow me to get back into doing what I spent 7 years getting my degree in: Large scale architectural terra cotta: Garden sculpture, urns, elements, etc. And dancing. I teach dance, but that's on the side at the moment. In summary: Retail horticulture.

Re: Thanks for asking.

[darkphuque]

There are always ads in local press from private gardeners and 2 large plant places. I have been involved in orchids/bromaliads, but currently have a collection of 385 exotic succulents.

Sloat Gareden Center is in SF and has quite the business. If you'd like, we might meet the next time you visit... just coffee or something like that.

[darkphuque]

What's the ratio of meat to stone on your dark plums?

[chefxh]

We picked them less ripe than last year, so they're not quite as heavy, but a sample of three yielded 2-2/3 oz fruit out of 3 oz, or .87, which is pretty good. They dry so beautifully.