Fruit Thinning & Recipes for Unripe Thinned Plums

This time of year, most common fruit trees need thinning as they tend to overproduce fruit. The fruit that is thinned is often inedible as it needs to be thinned before it is fully ripened. However, in the case of thinned plums, simply cooking them down can reduce their bitterness and transform them into a pleasant, tart addition to many recipes.

Introducing POP’s Bilingual Rainbow Nutrition & Recipe Cards — Available for Download

In surveying our 62 orchard partners through our annual orchard partner survey, we heard that some fruit gets picked before it’s ripe and that some partners wanted more information to share with their community members on how to harvest, store, and prepare common or native fruits of their orchards. This feedback has been pretty common … Continue reading Introducing POP’s Bilingual Rainbow Nutrition & Recipe Cards — Available for Download

Puckery, Perfect, or Preserved: Exploring Persimmons Fresh & Dried – MS/HS Lesson (PDF Download)

It is no wonder that persimmon’s Latin genus name “Diospyros” translates as “food of the gods” for the fruit’s divine, sweet flavor. The fall-ripening fruit of persimmon trees are rich and jammy and its honeyed flavor can be exquisitely sweet on the palette when given the proper ripening time on or off the tree — and especially … Continue reading Puckery, Perfect, or Preserved: Exploring Persimmons Fresh & Dried – MS/HS Lesson (PDF Download)

PLANT SPOTLIGHT: Persimmon (Diospyros)

 PERSIMMON TREE FACTS Asian Persimmon (Diospyros kaki) is native to China, where it has been cultivated for centuries.  Korea and Japan have also been centers of its cultivation, and it was introduced to California in the mid 1800’s. Asian Persimmons usually grow between 13-20 ft tall and wide and are self-fertile.  At our community orchards, … Continue reading PLANT SPOTLIGHT: Persimmon (Diospyros)

PLANT SPOTLIGHT: Black Walnut (Juglans nigra)

Black Walnut (Juglans nigra) Tree Facts Black Walnut  (Juglans Nigra) is a perennial, stone fruit tree native to Eastern North America, commonly found in riparian zones (area between water and land).  Technically the walnut produces a fruit called a “drupe” and is not a true nut! The drupes are harvested in the fall, dehulled and … Continue reading PLANT SPOTLIGHT: Black Walnut (Juglans nigra)

Getting Funky with Fermentation – MS/HS Lesson (PDF Download)

If there’s one thing we continually learn in offering our School Orchard Program it’s that culinary classes are always a hit with students and teachers alike! They’re hands-on and sensory-rich, foster team-work, collaboration, and creative thinking, and offer educators a breadth of content integration possibilities. Take for instance a recent summertime lesson on fermentation we offered … Continue reading Getting Funky with Fermentation – MS/HS Lesson (PDF Download)

Teaching Tomorrow’s Tenders – POP’s School Orchard Update Spring-Summer 2018

We’ve had a busy and bountiful spring season with POP’s School Orchard program and community educational initiatives. Since January, we’ve delivered 17 lessons to 6 school orchard partners (William L. Sayre High School, William T. Tilden Middle School, Henry C. Lea Elementary School, Overbrook School for the Blind, Penn Alexander School, John F. Hartranft School) and reached 210 … Continue reading Teaching Tomorrow’s Tenders – POP’s School Orchard Update Spring-Summer 2018

Shrubs with Shrubs: Incorporating Underutilized Shrubs into Your Garden, and Your Cocktails

Consider this, in part, a preview to POPCORE3: Plants & Fungi We Love and What To Do With Them on March 22nd, part of our Community Orchard Resilience Education series.  We hope you’ll join us to learn new ways to craft from and celebrate your orchard plantings.  Shrub: a small to medium-sized woody plant Shrub: a cocktail or soft … Continue reading Shrubs with Shrubs: Incorporating Underutilized Shrubs into Your Garden, and Your Cocktails

Getting Creative with Fall Foraging: Crabapples and Gingko Nuts and Leaves

If you’ve walked around the streets of Philadelphia in the fall, you’ve likely seen the gorgeous foliage and decor of crabapple and gingko trees. Although these trees are popular in urban landscapes and beyond, they are oft-overlooked as sources of foraged food. During this fall season, we encourage you to get creative and harvest these … Continue reading Getting Creative with Fall Foraging: Crabapples and Gingko Nuts and Leaves

Recapping Juneberry Joy 2017!

After our Juneberry Joy jubilee, we are jumping for joy! An annual tradition in its second year, Juneberry Joy is an exciting collaboration between the Philadelphia Orchard Project, volunteers, and food artisans across the city. Each year, our POP volunteers help us harvest juneberries (also known as serviceberries or saskatoons) from the many juneberry trees polka-dotting … Continue reading Recapping Juneberry Joy 2017!