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

Posted on Categories Blog, Cooking & Preservation, Harvesting, Home, Plants, POPharvests, Recipes, School Orchards & CurriculumTags , , , , , , , , ,

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 to hear for us, as developing fruit on the tree inspires the natural curiosity (& hunger) of many, checking to see when the fruit is ripe and ready to eat!

In response to this, POP has developed 2 sets of bi-lingual Rainbow Nutrition & Recipe cards for use by community partners, teachers, and culinary educators alike  — focused on common fruits of the orchard (and ones likely to be found in grocery stores and some corner-store markets), as well as on native fruits of our region, and ones that are easy to cultivate and care for in small or home-scale spaces. Inspired by conversations with Penn State Nutrition Links’ nutritionist and educator Suzanne Weltman, these cards can be considered the first installment of other series of collectible recipe cards that be expanded by other organizations to include herbs and/or vegetables.

These cards also fit into POP’s CORE: Community Orchard Resilience Education series with POP CORE 3: Plants, Fungi, and What To Do With Them (offered twice yearly in March and September — check out our upcoming session on March 19th) covering how to make use of seasonal harvests and POPHarvestEd, now in our second year, which welcomes community teachers to lead workshops on under-known plants of the orchards with hands-on and take-home harvest, food and/or group medicine-making!

Children plant bare root strawberries along with POP Orchard Director Michael Muehlbauer at Casa del Carmen, last spring 2018.

In an effort to make our materials accessible to a wider community, we offer them in English and Spanish. We offer our gratitude to orchard partners Camille Crane of Casa del Carmen for translation assistance and Gabriella Vechio of the Master Gardener Pollinator Garden, Food Forest Orchard, and Edible Demonstration Garden at the Fairmount Park Horticultural Center for offering help with proofreading.

Gabriela Vecino is a Penn State Master Gardener trainee 2018-19, whose interest in native plants, pollinator habitats, and wild life refuges has inspired her to volunteer in three garden projects at the Fairmount Park Horticulture Center. Originally from Uruguay, Gabriela moved in 2003 to Minnesota with her family where she lived for 5 years, and while working at the UofM learned about the extension programs and joined the community or growers! 

The cards have been uploaded to our Resource Pages for your use, and POP will be printing a run of the cards to use in our School Orchard program and available during tabling events for a small donation. We also plan to share these materials with other organizations working to offer nutrition programming in communities throughout the city.

Have a creative idea for you or your organization would like to make use of these cards in your programming? Tell us! We’d love to share your stories and experiences. Have a recipe to share? Email Education Director Alyssa Schimmel at alyssa@phillyorchards.org to share your recipes and stories through our blog or printed materials.

This POP Blog Post was drafted by POP Education Director Alyssa Schimmel.  

SUPPORT US!  If you found this entry useful, informative, or inspiring, please consider a donation of any size to help POP in planting and supporting community orchards in Philadelphia: phillyorchards.org/donate

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

Posted on Categories Blog, Cooking & Preservation, Home, Plant Profiles, Plants, Recipes, School Orchards & CurriculumTags , , , , , , , , , , , , , ,

How-to Hoshigaki guide available through POP’s resource and curriculum pages. Requires peeling, patience, and frequent massages!

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 after a quick flash of frost. But variety or hasty harvester beware, for unripe persimmon fruit is also known for its astringency, inciting an unpleasant pucker on the palette.  This sensation is due the presence of tannins — a class of plant-protective phenolic compounds appearing in foods like tea, rhubarb, coffee, and chocolate — that bind to the proteins in saliva creating a tense, drying mouthfeel.  For this reason, reviews of the fruit from the unaware can be somewhat mixed! 

Still, persimmons are one of POP’s favorite fruits to plant in our community orchards — especially school orchards — due to their hardiness, resilience against pest & disease (of which there are very few!), and their ability to provide a late-fall harvest, which is a plus once the apple season wraps up and the summer’s berries and stone fruits are but a mere, sunny memory.  Persimmons rate as one of the easiest to grow fruit in our climate and when properly harvested, they are truly delicious! 

(Read more about Asian persimmons and the native American persimmon here).  

Richard Allen Preparatory sixth-graders watch footage of persimmon processing in Japan. Video linked in the downloadable lesson plan.

So — who better to test the ‘simmons with than two groups of incredibly talented, sometimes-adventurous, sometimes-hesitant Richard Allen Preparatory Charter School middle-schoolers, who’ve been working hard all year-long in designing and expanding their school garden, orchard, and palettes along with Jenny Dunker of Greener Partners?

Greener Partners’ Jenny Dunker and POP’s Education Director Alyssa Schimmel scope the fruit set on the school’s persimmon tree during the early fall.

We piloted this persimmon lesson (PDF download here) with 6th and 8th graders at the school, where they have a huge, healthy ‘Nikita’s Gift’ persimmon tree that was loaded with fruit in the summer. Most of the fruit had been harvested prior to our lesson (hopefully by community members — not squirrels!) but we called in backup, picking up flats of Asian persimmons for $6-8 from an Asian grocery store, and harvesting the native American persimmon from the grounds of the Woodlands that were shaken down from the trees’ tall branches during a community gleaning event.

Students begin the process by delicately peeling the persimmons’ outer skin.

We began with a taste test of the fruit and a brainstorm of what we might make with it to help extend the harvest, then read about the trees’ growth, care, and nutritional facts on this POP tree PDF info-sheet here, before watching two videos on caring for persimmons and learning to cure them using the Japanese traditional stringing-and-massaging mode of drying called hoshigaki (PDF how-to handout here).

Hoshigaki is a cultural delicacy in Japan, where it is frequently used to make the astringent variety of persimmons, Hachiya, more palatable. After peeling the outer skin and stringing them by the stem to hang in the sun with proper airflow and regular massages every 4-5 days to encourage the moisture and sugar to the surface to bloom (it’s often called the kobe beef of dried fruit!), the fresh, still-firm fruit is transformed in a few weeks into an intensely-flavored, still-tender dried delight that is sugar-blushed, rolled, and stored for up to a month in the fridge, or two months in the freezer.

Repair the World’s Megan Brookens and Jenny Dunker string the fruit to clothing hangers to dry.

Unfortunately, the Hachiya variety wasn’t available at the market — the non-astringent Fuyus being preferred for fresh eating — so we tried with what we had and can report back on this blog and by our social media channels with the results! Stay tuned! Because the Hachiya variety has more protective tannins, it’s said they are ideal for this method of drying, whereas the Fuyus which are higher in sugar can draw bugs and possibly develop mold, if too moist. In that case, the fruit after peeling can be flash-boiled for 10 seconds or sprayed with alcohol that can help sanitize the surface.

NOTE: Discard any hoshigaki that form greenish mold due to excessive moisture.  DO NOT CONSUME!  Again, the white bloom that forms naturally through this process is just crystallized sugars and safe to eat.

So how did the persimmons fare among Richard Allen’s reviewers? The majority of students really enjoyed them-– noting that the tomato-like fruit had buttery, spicy, squashy, and honey-flavors they thought might be delicious in cereal bars, fruit leathers, or breakfast cereal.

Two weeks later, the persimmon fruits are beginning to collapse and dry. Here, the students massage the fruit to break up the still-soft internal fruit flesh.

Educators can consider a range of follow-up activities to complement the lesson including in-class experiments on techniques for improving the sweetness of fruit by adjusting harvest time, refrigerating or freezing; exploring methods of reducing astringency by soaking, souring, etc; other culinary and recipe experiments like making persimmon breads or butters; and history extensions, conducting research on hoshigaki and other persimmon-based traditional foodways from around the world.

Jenny Dunker’s Feedback on the Lesson: “The persimmon lesson was excellent for my 6th and 8th grade students. They were drawn in to the subject through a thoughtful exploration of flavor and texture, making them eager to learn more about these fascinating trees. POP educators kept students engaged through a combination of hands on projects and multimedia. Students were excited to explore the development of the trees and fruit, propagation methods, and cultural practices surrounding the persimmon, even participating in a fruit preservation experiment! This lesson engages learners through a discovery-based exploration, broadening their tastes and providing a deeper appreciation for the trees right outside their school.”

This POP Blog Post and Curriculum Materials were written by Education Director Alyssa Schimmel with assistance from Repair the World fellow Megan Brookens.

SUPPORT US!  If you found this entry useful, informative, or inspiring, please consider a donation of any size to help POP in planting and supporting community orchards in Philadelphia: phillyorchards.org/donate

Honoring Roseann McLaughlin and GrowAbility Honeybee Sensory Lesson Book (PDF Download)

Posted on Categories Beneficial Insects, Blog, Home, POP Orchards, School Orchards & CurriculumTags , , , , , , , , , , ,

Roseann McLaughlin (far right) along with staff at Overbrook School for the Blind during a groundbreaking ceremony for the school’s new greenhouse program.

It’s with deep sadness that we at the Philadelphia Orchard Project offer our heartfelt condolences to the family, friends, and community of Roseann McLaughlin of Overbrook School for the Blind, who passed November 2, 2018 in a tragic house fire. Roseann was the enthusiastic and loving cornerstone of the school’s Farm-To-Table program begun in 2013, which connected Overbrook students to healthy food, on-site gardening opportunities, an ever-expanding school orchard, and in-development greenhouse. She served at the school for 15 years as a Registered Nurse, Certified Nurse Practitioner, and Health Services Coordinator, and was recounted lovingly by staff and the larger community as one of the most encouraging, dedicated, and positive people and team members, who always had a kind word of support to share and a new idea to explore that could expand students’ horizons. She had the unique gift of making everyone feel appreciated — from staff who had known her for many years, to volunteers who came in to lend a hand, even for an afternoon.

In March 2017, she initiated a new collaborative curriculum endeavor named GrowAbility with agricultural educators around the city — including OverbrookElwyn, and Easter Seals schools, POP, Pennsylvania Horticultural Society, Penn State Extension, 4-H, Associated Services for the Blind, Philadelphia Free Library’s Culinary Literacy Center, Greener Partners, and others — to asses how garden curriculum could be adapted for special needs students. In our last meeting together, we brainstormed ideas for new projects like making music from the plants of the orchard with a device that could translate plants’ electrical signaling into music, and could be felt by students with deep-bodily sensory-input needs through students’ vibratory backpacks. She delighted in the collaboration of new ideas, how they germinated, and grew. Her giving heart, commitment to her work and community, and her service-oriented spirit was unparalleled and will be sorely missed as a project partner we are blessed to have had, and as a kindred friend. It’s our deep wish that the continuation of this work honors her legacy for all those who were blessed to know her and carry her intentions and plans forward.

A GoFundMe campaign has been established to support her daughter Casey and grandson Michael. 

=== 

Honeybee Sensory Lesson 

In honor of Roseann McLaughlin and the collective consortium of educators she gathered, we share the first sensory-lesson book created by POP and reviewed by the GrowAbility collective as an adaptive activity guide book for special needs students.  Inspiration for the format first came from Linda Bucher of Overbrook School for the Blind, who supported the school’s Farm-to-Table program along with Roseann, teacher Lee Stough, Library Assistant/Farm-to-Table Job Coach Shannon Walsh, School Nutritionist Cathy Dorazio, and art teacher Susan DiFabio. 

Each page in this Honeybee Sensory Lesson Book (downloadable here) pairs information about the topic, life and role of honeybees in the larger ecosystem, with a sensory component that involves some mix of sight, smell, taste, movement, music / auditory input, solitary, and group work in recognition of the many ways students of all levels create pathways for learning, experience, and retention. 

Cover page for the 15-page book that can be adapted by teacher based on length of lesson and skill-level of students.

Each guidebook is adaptable — meaning teachers can choose which pages to present and props to use from the suggested accompanying prop-box based on the needs of their unique student group. We also include a rubric (downloadable here) that teachers can use as a guide for categorizing the book’s pages and for assessing students’ response to paged / themed activities. 

Students pretend to be drones with large-eyed sunglasses, fan the queen like a worker bee, and enact the process of pollination with hands-on tactile props.

Educators can consider a range of follow-up activities to complement the lesson book including art exercises making honeybees with tissue paper, as Lee Stough’s class had done (pictured here), visits with teaching demo beekeepers and hives (consult Philadelphia Beekeeper’s Guild for more info), planting pollinator gardens, making honey bee drinking dishes, etc. 

Teacher Lee Stough passes around a boar’s hair brush for students to feel the short bristly hairs of the honeybee that holds flowers’ pollen from one flower to the next.

This lesson was first offered to Lee Stough’s class, which includes a mix of student levels — from those with partial to fully obstructed sight, to those geared more toward sensory learning and to those able to perform at grade-level academically. The GrowAbility collective aims to pilot this lesson 10 times in the fall across various program sites including Elwyn, and Easter Seals Schools, Philadelphia Free Library branches, and with 4-H student groups and make edits to the curriculum with the larger collected findings.

As a follow-up to the lesson, Lee Stough’s class made flying honeybee decorations using tissue paper that the students ripped and glued in place.

Lee Stough’s Feedback on the Lesson: “The HoneyBee lesson was a big success with my students who have visual impairments and multiple disabilities.The adults also loved it and were as equally engaged as the students. The lesson allowed the students to learn about Honeybees through all their senses not just vision.  They were able to hear a swarm of bees through the classroom speakers, feel the hairs that are on the Honeybees by touching a Boars’ hair hairbrush, they were able to taste pollen grains, and smell the lemon scents bees give off to locate their hives. This lesson is in-depth and engaging.  Learners of all abilities will be engaged and want to participate.” 

If you’d like to pilot this lesson with your student group and loan the laminated book and accompanying prop box, feel free to reach out to Education Director Alyssa Schimmel, alyssa@phillyorchards.org 

This POP Blog Post and Curriculum Materials were written by Education Director Alyssa Schimmel 

SUPPORT US!  If you found this entry useful, informative, or inspiring, please consider a donation of any size to help POP in planting and supporting community orchards in Philadelphia: phillyorchards.org/donate

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

Posted on Categories Blog, Cooking & Preservation, Home, Plants, POP Orchards, School Orchards & CurriculumTags , , , , , , , , ,

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 at Sayre High School in West Philadelphia, where students of the after-school and summer garden programs, cultivate a garden of assorted vegetable and fruit crops they sell twice weekly (Tues. 3:45-5 @ Sayre Health Center and Weds. 4-5 @ Red Cross House (4000 Powelton Ave) in their CSA Good Food Bag for the surrounding community with special focus upon those using SNAP/EBT.

The hands-on session provided an entry point to discussing regional culinary traditions informed by planned and local plant ecologies, botanical families of plants featured in the recipe and the school garden & orchard, and culinary science and biological processes, all while creating space for students to hatch new ideas of entrepreneurship & creating value-added products for the program from the landscape (a particular desire students expressed). What can we say? Orchards lend themselves naturally to interdisciplinary learning that feeds curiosity and awareness of interdependence at the same time they nourish with fresh food.

The lesson began by situating the timeliness of the material seasonally — asking students what methods of food preservation they might use at the peak of the season when they have more vegetables, fruits, and herbs harvested than they know what to do with. They shared a number of responses: canning, freezing, drying, pickling, and of course, donating and sharing the harvest with others — and then the funky one that packs a particular punch on the palette — fermentation. We sampled examples of fermented foods like sourdough bread, sauerkraut, and fizzy, fermented tea-beverage, kombucha, noting the signature saliva-producing lactic bite of foods gone funky, explored the chemistry that’s enacted in the process, and then delved into the hands-on sauerkraut-making portion that could incorporate orchard herbs like bee balm, oregano, and thyme, commonly planted in most if not all POP community orchards.

High school students in the summer program at Sayre High School practice their culinary skills by chopping cabbage to make sauerkraut — learning fermentation as a food preservation method used for preserving the harvest.

During our session together, students also drew personal parallels to their own culinary memories and traditions. One student, Jonathan, shared how sauerkraut always reminded him of his grandfather because they enjoy kraut-topped hot dogs at baseball games together every summer. We also discussed how cultured foods literally create culture (not only for groups of people), but also for the populations of bacteria, fungi, and yeast of a particular region/place that can be shared over many years, topographies, and borders. Take a look at Ione Christensen of Canada, for instance, who’s been tending to a 120-year old culture of sourdough that traveled to her from her great-grandfather back in 1897. That’s one kickin’ culture!

What’s more as fodder to ponder, is what as fermentation revivalist Sandor Katz calls, ‘the miracle of coevolution – that the bacteria that coexist with us in our bodies enable us to exist.’ In The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World, Katz cites microbiologist Michael Wilson who notes “each surface of a human being is colonized by microbes exquisitely adapted to that particular environment” and in the era of the ‘war on bacteria,’ he advocates “the well-being of our microbial ecology requires replenishment and diversification now more than ever.” Equally relevant to the health of our digestive and immune systems in nourishing rich microbiomes, we also take this point for its application to organic orcharding. When we boost fertility and build fungal-rich soil through sheet-mulching, compost tea application and foliar sprays, the plants of the orchard thrive and and sustain themselves more readily from fending off other fungal or bacterial diseases, as noted organic orchardist and author Michael Phillips proposes.

May it be that the standards-based lesson materials available here as a PDF download — along with picture guide and handout — contribute in small part to the aim of  working in ever-closer harmony with the microbes of yeast, fungi, and bacteria that support the ecology of the orchards, our bodies, ourselves.

This POP Blog Post and Curriculum Materials were written by Education Director Alyssa Schimmel 

SUPPORT US!  If you found this entry useful, informative, or inspiring, please consider a donation of any size to help POP in planting and supporting community orchards in Philadelphia: phillyorchards.org/donate

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

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High school students in the summer program at Sayre High School practice their culinary skills by chopping cabbage to make sauerkraut — learning fermentation as a food preservation method used for preserving the harvest.

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 students.

 

In early spring we released a quantitative and qualitative survey to our 12 school partners to receive feedback on the learning priorities and desired outcomes of each unique program so that we might offer meaningful and objective-aligned programatic services to partners. In addition to increasing engagement — getting more students out and into the school orchards to plant, maintain, and harvest from the orchards — school educators identified goals of building responsible students leaders who are literate and actively engaged in food systems work, and integrating school day programming through the gardens (Sayre HS, West Philly), to cultivating independent stewardship and increasing product creation (Tilden MS, West Philly), to having students actively engaged in the natural environments of the school grounds and understanding storm water management and natural technologies (Lea ES, West Philly).

Megan Brookens, POP’s Repair the World Fellow ’17-’18, assists second graders at Lea Elementary School in seeding plants representing the different parts of the plant we harvest for food: root, leaf, flower, and fruit.

To meet these aims this season, some of the lessons we offered included:
  • creating value-added products from the orchard: herbal tea bags and salves, wild edible identification and making infused vinegars
  • food preservation methods and traditions: sauerkraut fermentation
  • direct orchard-care topics including plant propagation; pruning; planting annual fruiting crops; planting by seed, start, and cuttings; and treating pest and disease with organic management practices.
We also created dynamic sensory-activity storybooks on honeybees and earthworms for use with students at Overbrook School for the Blind, which will be released as downloadable PDFs in a forthcoming POP blog. The honeybee lesson guidebook will be adapted for pilot use with 10 special needs classrooms citywide this fall through the GrowAbility Education Collective which joins partners including Overbrook School for the Blind, Elwyn, Easterseals, Pennsylvania Horticultural Society, Penn State Master Gardeners, Greener Partners, Philadelphia Free Library’s Culinary Literacy Center, 4-H, Associated Services for the Blind, in adapting agricultural curriculum for special needs communities.

Students at Overbrook School for the Blind planted strawberries in the school’s courtyard Farm-to-Table garden.

Later this summer through fall, POP will also unveil a new community education initiative in conjunction with our POPHarvest gleaning program – which will host community teachers from a range of traditions to lead workshops geared around underutilized fruits and herbs of our orchards. Look out for classes on Caribbean foodways and cooking – spotlight on thyme and burdock with Nyambi Royster of Lighthouse Orchard; herbal oxymel making with Kelly McCarthy of Attic Apothecary; trifoliate fire cider making with Al Pascal of Fikira Bakery; gingko history and nut processing with naturalist LJ Brubaker; and hawthorn medicine making with Julia Aguilar. If you’re interested in leading a community workshop, reach out to Education Director Alyssa Schimmel (alyssa@phillyorchards.org) and Orchard Director Michael Muehlbauer (michael@phillyorchards.org).

This POP program update written by Education Director Alyssa Schimmel

 

SUPPORT US!  If you found this entry useful, informative, or inspiring, please consider a donation of any size to help POP in planting and supporting community orchards in Philadelphia: phillyorchards.org/donate

Unusual Fruits for Philly Orchards: The Benefits of Being Different

Posted on Categories Blog, Home, Orchard Care, Plants, POP OrchardsTags , , , , , , , , , , , , , , , , , , ,

On February 10th 2018, more than 20 people gathered at Awbury Agricultural Village to learn about some of the “unusual” fruits that POP plants and why. There were some great takeaways from this workshop including learning more in depth about some of the less common options available to Philadelphia-based orchards. The most important piece from my perspective, was understanding that these “unusual” fruits were not just exciting because they were less common, but because they are also generally a lot easier to care for compared to common fruits.

Apples and peaches were highlighted as being among the most challenging to grow in our climate because of intense pest and disease pressure.  They and all of the other common fruits are closely related members of the Rosaceae family and are prone to a variety of growing challenges, resulting in greater need for pruning, spraying, and other maintenance requirements. 

By contrast, figs, paw paws, persimmons and other “unusual” fruits are less commonly planted, more distantly related, and much easier to grow and maintain. How much easier?  This depends on the specific plant, but most have very few pest and disease challenges and many approach our idyllic vision of fruit growing as “plant, water, and then harvest year after year”.    

So it’s one thing for certain fruits to be easier to grow, but what about the other benefits? Well, with more than 30 fruits discussed, plus a handful of nuts and some zone 8 possibilities, there’s a great variety and selection to choose from, and by incorporating a diverse array of them into your growing space, you can continue to lessen the impact of pests and diseases, which favor targeting large stands of singular plantings  (or ‘monocultures’) rather than having to scavenge through mixed plantings all over the city.

Another benefit from planting more unusual fruits is the opportunity to increase your window for harvestable fruit – beginning in May with the goumi berry, a sweet-tart berry that can be used for jellies or syrups. The goumi is a medium sized shrub that is self-fertile (meaning you only need one to produce fruit); partial-shade tolerant; and nitrogen fixing (meaning it absorbs the important nutrient nitrogen from the air and adds it to the soil near its roots, thus feeding itself and other neighboring plants).  An ideal plant for food forests!  

Native to East Asia, the goumi fruit is an early-spring producer with tart-sweet berries that have small pits and richly speckled coral-red skin.

Come June, there are many harvest options among the unusual fruit set —  including the aforementioned goumi; the mulberry, beloved by birds as the sweetest fruit; honey berry, a small shrub with blueberry like fruits; alpine strawberries, which produce crops in both June and in September/October and grow low to the ground, tolerant of partial-shade, and in addition to producing sweet berries, are also quite attractive; and of course juneberries, which get their name from the their ripening month. A true POP favorite, juneberries (also known as serviceberries) have a widespread presence in Philly as a native planting that is frequently featured as a street tree throughout the city.  

As the native Juneberry tree ripens, the berries turn from magenta into a deep blue-purple and their flavor develops with its signature blueberry-almond-cherry notes.

If you’re interested in getting a more hands-on experience with juneberries, keep a look-out for POP’s 3rd annual Juneberry Joy week in Spring 2018.  We’ll be harvesting juneberries from throughout the city with volunteers and then partnering with local businesses to feature some delicious juneberry products.

In July at the peak of summer, your options are a’plenty! Nanking cherries, black, clove, red and white currants, gooseberry, jostaberry, and beach plum are all in fruit this time of year. These mostly small and medium shrubs offer a variety of tasty, healthy fruits; nanking cherries are quite productive and ornamental; and currants are especially shade tolerant.  

2016 intern Lucia Kearney harvests Nanking cherries at Awbury Arboretum.

From August through November, another 15+ shrubs and trees enter their prime blossoming and fruit period: figs, paw paws, persimmons, jujubes, cornelian cherry, elderberries, and hardy kiwis, to name a few! 

Jujubes (aka Chinese red date) at the SHARE orchard.  This fruit has been cultivated for four thousand years and features vitamin C-rich fruit that are easy to grow and very productive!

By working with a diversity of plants, POP orchards are able to meet a wide range of needs, whether it be producing fruits for specific times of the year (useful to consider for school orchard sites) or throughout the entire year, providing benefit to the community as well as to pollinators, offering a variety of food crops that can be used to make value added products, frozen, dried, or of course eaten fresh!

One of the first trees to flower in late winter/early spring, cornelian cherry of the Dogwood family provides fodder for early pollinators like birds and bees!

It’s exciting to know that there are so many options for low-maintenance fruit-bearing shrubs and trees that provide so many different benefits to the orchard.  If you’re interested in learning more about these easy-to-grow options, below is a list in order from most recommended (for both ease of care and deliciousness) to least recommended.

Also, I would be remiss not to mention the AMAZING paw-paw pudding Phil provided at the end of the workshop – which was a real treat!

UNCOMMON FRUIT TREES (most recommended to least for ease of care and deliciousness):

  1. Fig
  2. Paw-paw
  3. Asian Pear (although a common fruit, pretty pest and disease resistant)
  4. Juneberry
  5. Asian Persimmon
  6. American Persimmon
  7. Mulberry
  8. Jujube
  9. Crab Apple
  10. Che fruit
  11. Cornelian Cherry
  12. Kousa Dogwood
  13. Trifoliate Orange (Only citrus hardy to the region)
  14. Medlar
  15. Quince

UNCOMMON FRUITING SHRUBS (most recommended to least):

  1. Nanking Cherry
  2. Goumi
  3. Red & White Currants
  4. Jostaberry
  5. Black Currants
  6. Clove Currants
  7. Gooseberry
  8. Elderberry
  9. Beach Plum
  10. Black Chokeberry
  11. Rugosa Rose (aka Rose Hips)
  12. Flowering Quince
  13. Honey Berry

UNCOMMON FRUITING VINES (most recommended to least):

  1. Hardy Kiwi
  2. Arctic Beauty Kiwi
  3. Maypop

UNCOMMON FRUITING GROUNDCOVERS:

  1. Alpine Strawberry
  2. Prickly Pear

NUT-PRODUCING TREES AND SHRUBS:

  1. Hardy Almonds (almond x peach crosses)
  2. Chestnuts and Chinquapins
  3. Hazels and Filberts
  4. Pecans and Hickories
  5. Walnuts and Heartnuts

ZONE 8 FRUITING PLANTS (require winter protection):

  1. Pomegranate
  2. Olive
  3. Chilean Guava
  4. Pineapple Guava
  5. Loquat
  6. Yuzu

NOTE: The lists above are not exhaustive- so many options!  Here is a link to the workshop slides for more details:

Unusual Fruits for Philly 

This POP blog was written by 2018 Events & Education Intern Alex Zaremba. 

Support us! 

If you find this entry useful, informative, or inspiring, please consider a donation of any size to help POP in planting and supporting community orchards in Philadelphia: phillyorchards.org/donate