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Best Tips for Growing Fruit Trees

air date: January 12, 2019

Yum! It’s so fun to pick juicy fruit right from your own trees. This week, we round up your questions: containers, growing on rocky soils, common problems, and which trees need another to pollinate. Get the answers with Jim Kamas, Fredericksburg Extension Fruit Specialist, Texas A&M AgriLife Extension. See how to prune your peach trees (and others) with Zach Halfin’s cutting edge tips at Thigh High Gardens in San Marcos. So, what’s that interesting growth on your live oak tree? Daphne identifies a unique-looking gall. Plus, see how a gardener turned leftover tamale husks into plant starters make an easy, fiery salsa with your native chile pequins. On tour, a community grows together at the Festival Beach Community Garden and Food Forest.

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Interview

Growing Fruit Trees with Jim Kamas

Yum! It’s so fun to pick juicy fruit right from your own trees. This week, we round up your questions: containers, growing on rocky soils, common problems, and which trees need another to pollinate. Get the answers with Jim Kamas, Fredericksburg Extension Fruit Specialist, Texas A&M AgriLife Extension.

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Plant of the Week

Native Chile Pequin

Native Chile Pequin

Native chile pequins ripen in late fall. These part-shade perennials are often seeded by birds. Most winters, they freeze to the ground, but usually return from the roots each spring. These tiny fruits are very hot, much hotter than jalapenos. Rob Moshein shares his recipe for fiery salsa:

  1.     Put one-half cup of chile pequins in a small jar with a lid.
  2.     With the back of a spoon, crush the chiles a bit.
  3.     Add one thinly sliced garlic clove, 1 heaping teaspoon kosher or sea salt, one cup of your favorite white or cider vinegar and one-half cup of water.
  4.     Put the lid on and shake to dissolve the salt.
  5.     Loosen the lid and leave it slightly ajar to allow a little air and put in a dark cool spot for two to three days, then tighten the lid and store in the fridge.

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