Fruit bearing shrubs for multi-use shelterbelts and orchards

Trees and shrubs are commonly planted on prairie farms to reduce soil erosion, protect the farmyard from year-round winds and provide habitat for wildlife. However, trees and shrubs can also provide valuable products such as lumber, pulp, fuel, wood and fruit. This publication describes shrubs which are adapted to the prairie climate. Many of the species are suitable for fruit production and multi-use shelterbelts.

Fruit production and processing represent potential business opportunities for many prairie farmers. Several different marketing opportunities exist including: fresh and frozen fruit sales, U-pick operations, and sales of jams, jellies, syrups, juices and toppings.

Producing fruit on the prairies has always been a challenge, but with proper management, high quality fruit crops can be grown. An important factor for success is the use of tree and shrub species which are adapted to the prairie climate.

• Fruit production on the prairies
• Buffaloberry
• Chokecherry
• Pincherry
• Highbush cranberry
• Nanking cherry
• Mongolian cherry
• Saskatoons
• Sea-Buckthorn

FRUIT PRODUCTION ON THE PRAIRIES

Climate

Irrigation

During periods of drought, irrigation may be necessary when establishing seedlings. Water from dugouts is usually fit for irrigation, but well water should be tested to ensure it is suitable.

Although fruit trees and shrubs will grow without irrigation, providing that extra water increases yields. Irrigation is most critical during fruit development in July and August and during the development of flower buds for the following season. Avoid irrigating after late August, as the trees must have adequate time to "harden off" new growth before winter.

Site Selection

When selecting a planting site (see Appendix Figure 1) avoid planting shrubs in a hollow. Cold air drains into low areas and trees are more likely to be damaged by frost. Level land is easier to cultivate and irrigate than rolling land.

A sloping site should face north or northeast, as shrubs on this exposure experience less freezing and thawing in spring and less sunscald during winter. North facing slopes also remain cool in spring, which delays growth and reduces spring frost damage to buds.

Site Preparation

The planting site should be cultivated and kept weed-free for one year prior to planting the trees. Before cultivation, the application of a non-residual herbicide such as glyphosate will help eliminate perennial weeds. Trees can be planted by hand or with a mechanical tree planter.

Planting Design

The fruit-bearing shrubs listed in this publication are suited to orchards and some shelterbelts. Buffaloberry, sea-buckthorn and choke cherry are commonly used in farmyard and field shelterbelts and wildlife plantings. The Mongolian and Nanking cherries, highbush cranberries and saskatoons are not as competitive and require more weed control and protection to ensure a fruit crop.

In shelterbelts, fruit-bearing shrubs are planted at a 1 m (3 fit) spacing within the row. If more than one row of shrubs is planted, allow at least 5 to 6 m (16 to 20 fit) between rows.

When planting fruit-bearing shrubs in an orchard, allow a minimum of 1 m (3 fit) of space between seedlings within the row and 5 to 6 m (16 to 20 fit) between rows. Fruit-bearing shrubs such as choke cherry may be more suited to the exposed conditions on the outside edges of the orchard, where they will provide additional shelter to the less hardy fruit-bearing species in the centre of the orchard (See Appendix Figure 1 & 2).

Weed Control

Proper weed control is the key to successful seedling establishment and consistent fruit crop production.

Weeds that are not controlled by herbicides must be controlled either by tillage or hand-hoeing. Weed control is essential within the shrub row because weeds are most competitive in this area. Tillage on both sides of the shrub row should be performed for the life of the planting.

Herbicides for Establishment of Multi-use Shelterbelts (Choke cherry, Buffaloberry, Seabuckthorn and Saskatoon only)

Glyphosate (Roundup) can be used to control perennial weeds and grasses such as Canada thistle and quackgrass. Glyphosate is applied to the top growth of weeds, but use a directed spray to avoid contact with green tree bark and foliage.

Application of a triflural in herbicide before planting seedlings is recommended. The trifluralin product should be applied to the soil and incorporated to a depth of 5-7 cm (2-3 in) with two cultivations. The trifluralin herbicide will control germinating grassy and broadleaf weeds. However, weeds of the mustard family (i.e. stinkweed, flixweed, shepherd's purse, wild mustard) are resistant to trifluralin.

During the fall or spring, when trees are dormant, an application of linuron will help control germinating annual and perennial broadleaf weeds. Established perennial weeds are resistant to linuron. This herbicide can be sprayed over the trees in the spring, provided the trees have not leafed out and during late fall, after the trees are dormant. Linuron works best when applied to a trash-free soil. This herbicide must not be incorporated into the soil because tillage disrupts the herbicidal activity. However, rainfall within 7 days following application is necessary for effective weed control.

No herbicides are currently registered for use on Mongolian cherry, highbush cranberry, Pincherry and Nanking cherry. For more information on up to date herbicide recommendations, please contact the Shelterbelt Centre.

Plastic mulch can be used as an alternative method of weed control within the shrub row. A sheet of black plastic is laid down over newly planted trees. Small slits are made in the plastic and the trees are pulled through the slits. The plastic is anchored in place by burying the edges of the plastic in the soil.

This mulch barrier restricts all weed growth within the tree row and reduces evaporation of soil moisture near the trees. The plastic is resistant to decomposition by sunlight and will last four years or more. For more information on plastic mulch, contact the Shelterbelt Centre or your local garden supply retailer.

Shelter

Shelterbelts around an orchard are essential for growing bush fruits on the prairies. They reduce desiccation by hot, drying winds in summer and cold, dry winds in winter. In addition, Shelterbelts prevent wind damage to shrubs, loss of fruit at harvest, reduce evaporation and trap snow for moisture.

For the best shelter, plant an outside row of deciduous trees/shrubs and an inside row of spruce or pine around the orchard. The deciduous trees provide shelter within 5 years. The conifers are slower growing but provide protection in all seasons. Space the conifers 3.5 m (12 fit) apart within the row and allow 6 m (20 fit) between the conifers and other tree rows. The best deciduous shrubs for shelter are caragana, planted at a 1 fit spacing or lilac, planted at a 3 fit spacing. Allow 15 m (50 fit) between the orchard trees and the Shelterbelts to avoid branch breakage from large snowdrifts on the lee of the shelterbelts.

Orchard Size

Fruit production requires a degree of management and labour, as well as some capital investment. Therefore, when starting out, it is wise to begin with a small orchard up to one acre in size (i.e. 200 ft wide x 200 ft long). As you gain knowledge and experience in fruit production, the orchard can be expanded.

Irrigation

Information on irrigation can be obtained from your local PFRA office, the Shelterbelt Centre, or your Agricultural Representative/Extension Agrologist.

Marketing Assistance

Information on fruit processing and marketing can be obtained through the Shelterbelt Centre, your local PFRA office or your Agricultural Representative/ Extension Agrologist.

Suppliers of Fruit Bearing Shrubs

The Shelterbelt Centre provides choke cherry, buffaloberry, and sea buckthorn to Saskatchewan and Manitoba farmers with at least 40 acres of land. The Shelterbelt Centre distributes unimproved seedling stock, which is not uniform in growth characteristics, fruit quality or yield.

Improved seedlings and other species can be obtained from commercial nurseries. Contact the Shelterbelt Centre for a list of nurseries in your area.

BUFFALOBERRY

Other Names

Soap berry, russet buffaloberry, silver buffaloberry, soopalallie.

Description

A spreading shrub or small tree which grows to 5 m (16 fit) with dull grey bark, shredding in long strips. Branches are stout, usually thorny or spine-tipped, and the leaves are covered with silvery scales on both surfaces. The fruit is a berry, 6 to 9 mm (0.2 to 0.4 in) in diameter, smooth, bright red, and slightly fleshy, enclosing a single flattened seed. Both male and female plants are required in a stand for fruit production.

Habitat

A native shrub to Western Canada, buffaloberry is found on light soils in river valleys, around sloughs and in low meadows. Although it prefers moist, welld rained sites, it will tolerate spring flooding, drought and saline soils. This shrub is known to fix nitrogen, which enables it to grow well on nutrient-poor soils.

Propagation

Collect mature fruit in late August through late September and macerate in water. Float off pulp and air-dry the seed. Non-stratified seed should be sown 1 to 1.5 cm (0.5 to 0.75 in) deep in mid- September. Cover the seedbed with sand to prevent soil crusting, which will delay the emergence of seedlings, especially in heavy soils.

When growing seedlings indoors, stratify the seed for 90 days at 5 C in moist sand to break dormancy. Stratified seed should be stored in sealed containers at 15 C until sown.

Seedlings can be transplanted after two growing seasons, when they are over 25 cm (10 in) tall. They are best transplanted to their permanent location in the spring. Buffaloberry roots should be covered with moist soil or peat moss during the transplanting process because exposed roots will dry out rapidly.

Utilization

In late summer, the fruit is pleasantly tart, but becomes sweeter after a frost. The female shrub is frequently a heavy fruit producer. The fruit can be handpicked or a tarp spread beneath the shrub and the branches shaken to allow the fruit to drop onto the tarp.

To make a delicious jelly, the pectin-rich fruit should be picked before frost, or while slightly immature (see recipes). The fresh fruit can be eaten when ripe or sundried; add sugar as desired. The seeds are also chewable. Frost sweetens this fruit so it can be eaten both raw and cooked after frost.

Other

Due to their saponin content, fresh buffaloberries can cause irritation of the digestive system if eaten in large amounts. However, man can tolerate small amounts of saponins because they are not readily digested. Saponins are present in foods we normally consume, such as beets, soybean seeds, alfalfa seeds, and green tea.

RECIPES:

Buffaloberry-ade

Place berries and sugar in a large jar and add the boiling water. Stir until sugar has dissolved, mashing the berries at the same time. Let stand until cooled, then chill in refrigerator. When serving, pour through a strainer. Makes 8 small glasses.

Buffaloberry Jelly

The white, milky juice of buffaloberries produces a pleasing amber jelly which can be served on toast or with meat.

10 cups buffaloberries, washed
10 cups water

Put the berries in a saucepan; add water. Bring to a boil and simmer gently until fruit is tender, about 8-10 minutes. Crush fruit with a potato masher. Drain through a moistened jelly-bag. The juice is pale, milky, thick and initially has a rather disagreeable odour.

6 cups buffaloberry juice
6 cups sugar

Place juice in a saucepan, boil 3 minutes. Add sugar, boil briskly until 2 or 3 distinct drops flow together from a metal spoon. (If overripe or frost damaged berries are used, pectin may have to be added for the jelly to set). Remove from heat and skim. Pour into hot sterilized jars, cool slightly, then seal with paraffin. Store in dark place as jelly fades if kept in the light. Makes 3 pints.

Buffaloberry Treats

The raw berry is bitter due to the presence of saponin which, is used commercially as a foam producer. The fruit can be combined with sugar and water, and beaten to form a foam that is used in place of whipped cream. (sometimes called Indian ice cream)

The berries may also be cooked with meat or prepared as a sauce for use with meat.

CHOKE CHERRY

Other Names

Description

A large suckering shrub or small tree which grows to 8 m (25 fit). It has a rounded crown and dark reddish brown to nearly black bark. The trunk may grow up to 20 cm (8 in) in diameter, but such trees are an exception. The wood is strong and dark, but is limited in commercial value because of its small size.

The flowers and fruits are produced in short, cylindrical clusters, 8 to 15 cm (3.2 to 6 in) long. The fleshy fruits are round, pea-sized, 8 to 10 mm (0.3 to 0.4 in) in diameter, and dark red to black at maturity in late summer (August to September). Each cherry encloses one egg-shaped stone.

Habitat

Choke cherry prefers rich, moist soils, but will tolerate dry sites. It grows naturally along roadsides, fence rows and along woodland margins. Choke cherry prefers full sun, but will tolerate some shade.

Propagation

Choke cherry is easily grown from seed, but can also be grown from root cuttings and softwood cuttings collected in June. Mature choke cherry fruit can be collected from late August to early September. Macerate the fruit in water and float off the pulp. Air-dry the seed. Seed should be planted at a depth of 2 cm (1 in) in late September to mid-October. Cover the seedbed with sand to prevent soil crusting.

To grow seedlings indoors, stratify the seed in moist sand for 120 to 160 days at 5 C. Stratified seed should be stored in sealed containers at -15 C until sown.

Seedlings can be transplanted after two growing seasons.

Choke cherries commonly display large, black, cylindrical growths on the branches known as "black knot". Black knot is a fungal disease which can be controlled by removing and burning the infected branches.

Utilization

Choke cherries that are not fully ripe are very astringent and leave a "cottony" sensation in the mouth. When fully ripe, the fruit becomes sweet and palatable.

Choke cherries are easy to harvest in large quantities because they grow in long, dense clusters. However, their large pit makes them difficult to use in baking. When the pits are extracted they are favoured for pies and other desserts.

Choke cherries are excellent for juice, jelly, syrup and ice cream toppings, and also blend well with other fruit juices. The cherries can be dried and will also freeze well, as they lose some of their astringency after being frozen. Choke cherry leaves and pits contain hydrocyanic acid and are very poisonous.

Choke cherry fruit is borne on three year and older wood. However, choke cherry grows tall, making mechanical fruit harvest difficult. Therefore, for fruit production, the bush should be pruned back to 10 fit and kept to 10 main shoots per shrub.

Average yield of fruit per shrub is unknown, but is estimated at 10 to 15 pounds per year on a five to six year old plant.

Cultivars

A number of improved selections of choke cherry have been made and are available through commercial nurseries including black, red and yellow fruiting types.

A non astringent "chokeless" choke cherry has also been selected and is commercially available.

RECIPES:

2000 ml (8 cups) ripe choke cherries
1000 ml (4 cups) water
750 ml (3 cups) sugar

Remove stems, wash and crush fruit. Add water and simmer, covered for 15 minutes. Strain and measure juice (usually 1 litre, 4 cups). Add 1 tbsp (15 ml) lemon juice per cup (250 ml) prepared juice. Place juice in a saucepan over high heat until mixture comes to a full boil, stirring constantly. Stir in sugar and continue to boil vigorously for 1 minute, stirring constantly. Remove from heat and pour into hot sterilized jars. Seal with melted paraffin.

For a stronger cherry flavour, add 1 ml (lid tsp) almond extract before pouring cooked jelly into jars.

NOTE: Using l/4 to l/3 under-ripe (i.e. red) choke cherries in this recipe will ensure that the jelly will set, as unripe fruit is higher in pectin.

Choke Cherry Syrup

2000 ml (8 cups) ripe choke cherries
125 ml (1/2 cup) water
500 ml (2 cups) sugar
30 g (1 oz) pectin crystals

Prepare choke cherry juice as in previous recipe using amounts of fruit shown above. Put juice in a saucepan, stir in pectin crystals and bring to a boil. Stir in sugar and boil vigorously for 1 minute and pour into hot sterilized jars.

PINCHERRY

Other Names

Red cherry, bird cherry, fire cherry, wild red cherry.

Description

Pincherry is an attractive, straight-bunked small tree or tall shrub which can reach heights of 9 m (30 fit), but is usually shorter. The bark on young trees is smooth, with a dark reddish-brown, varnished appearance. The bark on a mature tree is marked with widely spaced horizontal lines.

The cherries are small and bright red with dark, edible flesh and one large stone. The flowers and fruits are borne in loose clusters of 5 to 7, with each fruit on a long slender stock attached to a common point on the twig.

Habitat

This tree is often found in clearings and along fences and roads. It also grows in burnt or cut-over forest areas and in thickets and young woods. It will not tolerate shade and dies soon after the surrounding trees have grown taller.

Pincherry can also be propagated vegetatively from softwood cuttings collected in June.

Utilization

Pincherries ripen during summer (August to September) and are 6 mm (1/4 in) in diameter. The fruit makes one of the best jellies available and is also excellent for juice, syrup, wine and sauces. Although removing the pits requires considerable effort, Pincherry pie and Pincherry ice cream are delicious. The cherries are also well suited to all types of baked goods, such as cakes, muffins, fruit breads, cobblers, biscuits and cookies. Pincherries can be dried, canned or frozen with or without the pit. The main disadvantage of pincherries is their small size.

Propagation

Collect mature pincherries in late August. Macerate fruit in water and float off the pulp and other debris. Air dry the seed. Seed germination is controlled by a double dormancy. Non-stratified seed must be stored at -18 C in sealed containers and then sown the next season in late July.

Plant seed 2 cm (1 in) deep and cover the seedbed with sand to prevent soil crusting.

To grow seed indoors, stratify the seed in moist sand for 60 days at 20 C followed by 120 days at 5 C. Store stratified seed in a sealed container at -15 C until sown.

Seedlings can be transplanted after two growing seasons.

Warning

The partially wilted leaves, pits and bark of the Pincherry contain hydrocyanic acid which can be toxic. Poisoning can occur in children who consume large quantities of the fruits without removing the stones, or if they chew the twigs. However, cooking, destroys the cyanide so pitting the fruit is unnecessary during the first stage of making jelly.

RECIPES:

Pincherry Jelly

1500 ml (6 cups) pincherries
250 ml (1 cup) water
1 package powdered pectin
1200 ml (4.5 cups) sugar

Stem and wash pincherries and place in saucepan with water. Bring water to a boil and simmer 15-20 minutes until fruit is soft. Mash fruit to press out juice and strain. Return juice (3.5 cups) to saucepan and stir in pectin crystals. Place over high heat and stir until boiling. Stir in sugar and bring to a vigorous boil for 1 minute, stirring constantly. Pour into sterilized jars and seal with paraffin.

Pincherry Pudding

250 ml (1 cup) pitted pincherries
250 ml (1 cup) sugar
50 ml (1/4 cup) butter or margarine
250 ml (1 cup) flour
5 ml (1 tsp) baking powder
1 ml (1/4 tsp.) salt
2 ml (1/2 tsp) allspice
2 ml (1/2 tsp.) mace
25 ml (1/2 cup) milk

Blend pincherries and 125 ml (1/2 cup) sugar and heat. Combine softened butter with 125 ml (1/2 cup) sugar and other dry ingredients. Add milk to butter mixture. Pour batter into greased baking dish. Pour hot cherries over the batter and bake at 1 50 C (300 F) for 45 minutes. Serves 4.

HIGHBUSH CRANBERRY

Other Names

Cranberry bush, squash berry, cranberry tree, loose berry, pembina berry.

Description

This attractive shrub grows up to 3 m (10 ft) tall. The branches are slim, and ash-grey while the leaves are maple-leaf shaped with three short, uneven lobes.

The reddish orange berries grow in flat clusters at the end of the branches, and their strong flavour becomes mellow with age. Each fruit contains a single, smooth, flat seed.

Habitat

Commonly found in shady, moist habitat such as stream banks, wet thickets and old river bottoms. This shrub will adapt to a variety of habitats including full sun, however, it performs best in moist areas. Highbush cranberry transplants easily and is often used as an ornamental shrub.

Propagation

Collect mature fruit in mid-September and macerate in water. Float off the pulp and air-dry the seed. The seed should be stored in a sealed container at -1 8 C until the following summer. Plant seed 1.5 cm (0.5 in) deep in early July. Cover seedbed with sand to avoid surface crusting. Seed will germinate the following spring.

To grow seedlings indoors, stratify the seed in moist sand for 90 to 150 days at 20 C followed by 60 days at 5 C. Store stratified seed in sealed containers at -18 C until sown.

Seedlings can be transplanted after two growing seasons, once they are more than 25 cm (lO in) tall.

Highbush cranberry can also be propagated from softwood cuttings collected in June.

Utilization

Highbush cranberries are famous for the sparkling jelly they produce. Fruit should be harvested while still firm and slightly under-ripe. The fruit of highhush cranberry are hard, crisp, sour and quite acid when not matured, but become soft, palatable and lower in pectin after a frost. The fruit ripens through late summer and persists on the shrub through winter.

Highbush cranberries are best when cooked as a sauce or jelly and are equal in flavour to the true wild cranberry (Vaccinium macrocarpum). Highbush cranberry sauce is excellent with meat and game. While cooking cranberries, add lemon or orange peel shavings to eliminate the bad odour of the berries. Bad odour is normal, but disappears with cooking.

Cultivars

A number of improved large fruit varieties are commercially available.

"Wentworth" - available from Harrison's Garden Centre, Box 460, Carnduff, Sask.,

"Alaska" - available from Honeywood Nursery, Shellbrook, Sask.

RECIPES:

1000 ml (4 cups) highbush cranberries
500 ml (2 cups) water
500 ml (2 cups) sugar

Wash and stem the berries and place in a saucepan with the water. Simmer, covered for 10 minutes or until all the berries have burst open. Strain out the juice and return juice to the saucepan. Bring to a vigorous boil, stirring constantly for 5 minutes or until the mixture falls in a sheet from the spoon. Pour into sterilized jars and seal with paraffin.

Highbush Cranberry Sauce

1000 ml (4 cups) highbush cranberries
50 ml (1/4 cup) water
15 ml (1 tbsp) gelatin
250 ml (1 cup) sugar

Prepare cranberry juice as in the previous recipe. While the juice is hot, add sugar and gelatin and stir until dissolved. Cool and serve as a sauce with meat and wild game.

NANKING CHERRY

Other Names

Manchu cherry, downy cherry, mountain cherry, Chinese bush cherry.

Nanking cherry was introduced to North America from Central Asia in 1882. This shrub reaches 2 m (6 fit) in height and 2 m (6 fit) in width. Nanking cherry generally requires cross-pollination. (i.e. two Nanking cherry plants are needed for fruit production.) The leaves are deeply veined, sharply pointed and dull green. Nanking cherries tend to be short-lived on the prairies and require a sheltered site due to a lack of hardiness.

The cherries are usually 1.5 cm (0.5 in) in diameter, however some plants produce larger fruit. The cherries have a firm texture and carry a single pit.

Habitat

Nanking cherry requires protection from winter winds. In Eurasia it naturally occupies hillsides and areas of full sun and well-drained soils.

Propagation

Seed propagation is the usual method of growing Nanking cherry. Collect mature fruit in August and macerate in water. Float off the pulp and air-dry the seed. Plant seed 2 cm (1 in) deep in September. Cover seedbed with sand to prevent surface crusting.

To grow seedlings indoors, place seed in moist sand for 90 days at 5 C. Seedlings can be transplanted after two growing seasons. Flowering and fruiting usually begin in the third growing season.

Annual pruning is not necessary, but will improve the fruit yield. Trimming some branches and removing older wood will ensure a steady supply of young, fruitful branches each year.

Nanking cherry can also be reproduced from softwood cuttings. The cuttings will root if they are taken when the fruit is ripening and then treated with a rooting hormone (indole -3- butyric acid) and kept under mist.

Cultivars

There has been a limited amount of breeding of Nanking cherry for its fruit. Most seedlings currently on the market are mainly ornamental, but breeding and selection may result in higher fruit quality and improved uniformity.

Utilization

When ripe, the Nanking cherry fruit are not suited for commercial use as a fresh cherry because they are too soft for shipping and have a short shelf life. The cherries are excellent for cherry pie, but the fruit is small and pitting the fruit can be tedious. However, the fruit is excellent for juices, jams and jellies.

Recipes:

Nanking Cherry Jelly

1500 ml (6 cups) Nanking cherries
250 ml (1 cup) water
1 package powdered pectin
1200 ml (4.5 cups) sugar

Stem and wash Nanking cherries and place in saucepan with water. Bring water to a boil and simmer 15-20 minutes until fruit is soft. Mash fruit to press out juice and strain. Return juice (3.5 cups) to saucepan and stir in pectin crystals. Place over high heat and stir until boiling. Stir in sugar and bring to a vigorous boil for 1 minute stirring constantly. Pour into sterilized jars and seal with paraffin.

Nanking Cherry Pudding

250 ml (1 cup) pitted Nanking cherries
250 ml (1 cup) sugar
50 ml (1/4 cup) butter or margarine
250 ml (1 cup) flour
5 ml (1 tsp) baking powder
1 ml (1/4 tsp) salt
2 ml (1/2 tsp) allspice
2 ml (1/2 tsp) mace
125 ml (1/2 cup) milk

Blend Nanking cherries and 125 ml (1/2 cup) sugar and heat. Combine softened butter with 125 ml (1/2 cup) sugar and other dry ingredients. Add milk to the butter mixture. Pour batter into greased baking dish. Pour hot cherries over the batter and bake at 150 C (300 F) for 45 minutes. Serves 4.

MONGOLIAN CHERRY

Description

Mongolian cherry is a small suckering shrub which grows to a mature height of 2 m (7 fit) in 15 to 20 years. The shrub will spread up to 4 m wide and will form a dense stand. However, cultivation beside the shrub row will control row width. The egg-shaped leaves are glossy and dark green. White flowers appear in May and the fruit is ripe by late July. The purplish red fruit is 1.5 cm (0.5 in) in diameter and is somewhat tart.

Habitat

Mongolian cherry is adapted to a wide range of soil textures and climates. However, competition from weeds can greatly affect performance. Drought, coarse textured soils and soil alkalinity hinder establishment.

Under reasonable conditions, fruit production is good to excellent and the fruit quality is equal or superior to comparable species such as sand cherry and Nanking cherry. It also has no apparent insect or disease problems.

Propagation

Collect mature fruit in August and macerate in water. Float offpulp and air-dry seeds. Plant seed 2 cm deep in September. Cover the seedbed with sand to prevent surface crusting.

To grow seedlings indoors, stratify in moist sand for 90 days at 5 C. Store seed in a sealed container at -18 C until sown.

Seedlings can be transplanted after two growing seasons. Seedlings planted at a spacing of three to four fit form a solid stand and produce fruit in three to four years.

RECIPES:

Mongolian Cherry Jelly

1500 ml (6 cups) Mongolian cherries
250 ml (1 cup) water
1 package powdered pectin
1200 ml (4.5 cups) sugar

Stem and wash Mongolian cherries and place in saucepan with water. Bring water to a boil and simmer 15-20 minutes until fruit is soft. Mash fruit to press out juice and strain. Return juice (3.5 cups) to saucepan and stir in pectin crystals. Place over high heat and stir until boiling. Stir in sugar and bring to a vigorous boil for 1 minute stirring constantly. Pour into sterilized jars and seal with paraffin.

Cherry Sauce (For Sundaes)

125 ml (1/2 Cup) sugar
10 ml (2 tsp) cornstarch
500 ml sweet cherries (quartered)
15 ml (1 tbsp) lemon juice

Wash, pit and quarter cherries and place in saucepan. Combine sugar and cornstarch and add to cherries. Heat and stir until sugar is dissolved and mixture thickens slightly (about 2 min. after reaching the boiling point). Remove from heat and stir in lemon juice. Makes 400 ml (1 2/3 cups).

SASKATOONS

Other Names

Juneberry, Service berry.

Description

The saskatoon is a shrub which grows from 1 to 5 m (3 to 15 ft) in height. The blueberry-like fruit is reddishpurple and can be more than 1 cm (0.25 in) in diameter. Each berry contains 5 to 10 whitish seeds and fleshy, sweet, juicy pulp.

Habitat

The saskatoon has few specific requirements, is winter hardy and thrives on a wide range of soil types. It does well in full sun or partial shade and on wet or dry soils. It grows naturally along the edges of aspen poplar bluffs, along hillsides and in moist ravines on the prairies. It prefers well- drained, deep, sandy to medium loam soils.

Propagation

The saskatoon is propagated by seed, suckers, root cuttings and tissue culture.

Collect mature fruit in July and macerate in water. Float off the pulp and air-dry the seed. Plant seed 1 to 2 cm (0.5 in) deep in August. Cover the seedbed with sand to prevent surface crusting.

To grow seedlings indoors, stratify the seed in moist sand for 120 days at 5 C. Seed should be stored in sealed containers at -18 C until sown.

Transplant seedlings when they are 12 inches high and do not disturb the root plug while planting. Usually, saskatoons begin to bear fruit after 3 to 5 years and will reach maximum yield after 12 years. A mature bush will often produce 5 lbs of fruit, but some bushes yield much more.

Saskatoons should be planted on a gentle slope to ensure air drainage and less frost damage, since they often bloom in early May. They also benefit if protected from the wind. Within the row allow 3 feet between seedlings and 16 to 20 feet between the rows. This spacing requires approximately 1,000 seedlings per acre.

Insect Control: Saskatoons are noted for inconsistent fruit production. Late spring frosts are commonly blamed for low yields, but insects are more often to blame. The insects attacking saskatoons feed on the roots, leaves, buds, flowers and fruit. Monitoring and control of insects on saskatoons is necessary for consistent fruit production.

The woolly elm aphid (Eriosoma americanum) is the saskatoons most serious root feeding insect. This insect can seriously hinder the establishment of seedlings and young plants under five years old.

DECIS (deltamethrin) is the only insecticide registered for use on saskatoons. It can be used three times per season: (1) during bud elongation 2) prior to fruit set and 3) 21 days before harvest). Use at a rate of 2 ml/flowering patterns and differences in resistance to4.5 litres or water per 100 m2 of orchard face row.disease and insects will help achieve consistent overall berry yields.

For further information on insects see the reference list (Appendix 1).

Utilization

The saskatoon is one of the most commonly grownfruit-bearing shrubs on the prairies. Fresh or frozen, the fruit can be used in baking, juice, jams, jellies, piefilling, syrup, toppings, ice cream flavourings and wine. These products are commercially produced and are in great demand.

The fruit matures unevenly from early to late July. Reddish-purple fruit is higher in pectin and more suitable for jams and jellies. Fully mature, dark-purple fruit is higher in sugar and more suitable for wine. Fruit is most commonly harvested by hand. After picking, immediate cooling will increase the shelf-life of the fruit.

Pembina - 3 m (10 It) in height; slightly spreading with few suckers; high yielding; large, sweet berries.

Smoky - 2.5 m (6-8 fit) in height; spreading with many suckers; high yielding; large, mild flavoured berries.

Thiessen - 4 m (14 fit) in height; oval form; early flowering; very large fruit (up to 10 mm in diameter); fruit flavour is not as sweet as Smoky.

Northline - 1.5 m (5 fit) in height; spreading form with many suckers; high yielding; bears fruit at a younger age than other cultivars; large fruit with good.

Honeywood - 2.5 m (8 fit) in height; few suckers; later flowering and later maturing fruit than Smoky or Pembina; large fruit in large clusters of up to 15 berries.

RECIPES:

Saskatoon Berry Pancake Syrup

250 ml (1 cup) berry juice
315-375 ml (11/4-11/2 Cups) sugar
65 ml (~/4 CUp) light corn syrup (optional)
15 ml (1 tbsp) lemon juice (optional)

Wash berries, place in large pot and crush with a potato masher. Heat fruit just to boiling, stirring constantly. Simmer for 1 or 2 minutes to release juices but do not overcook.

At present, there are 12 registered cultivars of saskatoons including Smoky, Northline, Thiessen, Pembina, Honeywood, Moonlake, Nelson, Altaglow, Regent, Sturgeon, Paleface, and Forestburg. Proper cultivar comparisons have not been performed, so it is not possible to make cultivar recommendations. However, cultivars which have been commonly planted include Smoky, Northline, Thiessen, Pembina and Honeywood.

The best approach to establishing a saskatoon orchard is to plant a minimum of three cultivars.

Pour fruit into a jelly bag and squeeze until dry. For each 250 ml (1 cup) of juice, add 375 ml (11/2 Cups) sugar and bring to a full rolling boil. Boil rapidly for 1 minute (if you boil longer, it may gel instead of being syrup). If you want a thicker syrup, use 315 ml (11/4 cups) sugar and 65 ml (1/4 Cup) corn syrup to 250 ml of juice (1 cup).

Remove from heat and spoon scum off top. Pour into clean, hot, sterilized jars to within 0.8 cm (1/4 in) from the top. Seal and store in refrigerator.

Yield: 375 ml ( 1'/2 Cups)

Saskatoon Berry Sauce

250 ml (1 cup) sugar
30 ml (2 tbsp)cornstarch
1 ml (1/4 tsp.) nutmeg
dash of salt
250 ml (1 cup) water
500 ml (2 cups) Saskatoon or blueberries
45 ml (3 tbsp) lemon juice

In saucepan, combine sugar, cornstarch, nutmeg and salt. Add water, bring to a boil and continue cooking for 2 minutes. Add berries and return to a boil. Remove from heat, stir in lemon juice and cool.

Yield: 750 ml (3 cups)

Saskatoon Pie

Pastry for a 2-crust pie
1 L (4 cups) Saskatoon berries
50 ml (1/4 cup) sifted flour
125 ml (1/2 Cup) white sugar
5 ml (1 tsp) salt
50 ml (1/4 Cup) butter or margarine
30 ml (2 tbsp) lemon juice

Line a pie plate with pastry and fill with washed and well drained Saskatoon berries. Combine sugar, flour and salt and sprinkle over the berries. Dot with butter, sprinkle with lemon juice and top with other crust.

Perforate the crust with a fork and seal the edges so the juice does not overflow in the oven. Bake 45 minutes at 200 C (400 F).

Saskatoon Turnovers

Cream Cheese Pastry

250 g (8 oz) cream cheese (room temp.)
250 ml (1 cup) butter (room temp.)
50 ml (I/. cup) cream
5 ml (l tsp) salt
500 ml (2 cups) flour

Filling

500 ml (2 cups) Saskatoon berries
25 ml (2 tbsp) sugar
25 ml (2 tbsp) flour
2 ml (1/2 tsp) cinnamon

Beat cream cheese and butter until light and fluffy. Add cream and salt and mix by hand. Add flour gradually and form into a ball. Wrap and refrigerate for at least one hour.

Combine Saskatoon berries, sugar, flour and cinnamon in small bowl. Roll out chilled pastry 3 mm thick. Cut out squares or rounds, approximately 10 cm (4 in) in size. Put 15-26 ml (1-2 tbsp) berry mixture onto each square, slightly off center. Wet the edges of pastry with cold water, fold over to form rectangle, triangle or half circle and seal. Prick tops with fork. Bake at 220 C (425 F) for 15 min. or until pastry is golden brown and fruit is tender. Yield: 24 turnovers.

SEA-BUCKTHORN

Description

Sea-buckthorn, a shrub introduced from Eurasia, reaches a height of 2 to 5 m (7 to 16 fit) and suckers profusely. The lance-shaped leaves are light green above and silvery-white underneath, while the branches are grey and spiny.

Small, yellowish flowers appear in spring before the leaves, followed by formation of yellow/orange berries. Both male and female shrubs are required in a stand for fruit production. The fruit remains on the tree throughout the winter. The fruit is an orange, fleshy berry, 7 to 8 mm (0.25 in) in diameter.

Habitat

Sea-buckthorn is adapted to a wide range of soil types and performs well on sandy soils and steep slopes. It is very tolerant of weather extremes and has a low nitrogen requirement because it exists in association with nitrogen-producing mycorrhizal fungi.

Propagation

Collect mature fruit in September or later and macerate in water. Float off the pulp and air-dry the seed. Plant seed 1 cm (Liz in) deep in mid-October. Cover the seedbed with sand to prevent soil crusting.

To break seed dormancy, stratify in moist sand for 90 days at 5 C. Store seed in a sealed container at -18 C until sown. Two-year-old sea-buckthorn seedlings should be transplanted early in spring. The roots of seedlings are very susceptible to desiccation and must be covered with moist peat moss during the transplanting process.

When planting sea-buck/horn, both male and female plants are needed to ensure fruit production. However, sex can only be determined after the seedlings reach four years old. Therefore, the only way to pre-determine the sex of young seedlings is through vegetative propagation of male and female plants from suckers and softwood, hardwood, or root cuttings.

Planting a random assortment of seed-grown seedlings will ensure an even distribution of male and female plants. However, one male will pollinate six or more female plants.

Utilization

In Eurasia sea-buckthorn fruit is regarded as a significant source of vitamin C. The pulp of the berry also contains carotene and Be and B2 vitamins. An oil extracted from the fruit can be used to treat skin bums and digestive disturbances. The berries have a unique flavour and are commonly used to make juices and jellies.

The fruit ripens at the end of August and the beginning of September. The shrubs usually start producing berries in the third or fourth year after planting. It is estimated that a mature, female shrub will produce from 3 to 5 kg (6 to 10 lbs) of berries.

RECIPES:

Sea-Buckthorn Jelly

3 quarts sea-buckthorn berries
7 cups sugar
1 pouch liquid certo

Stem and thoroughly crush ripe fruit. Add 1 cup water and bring to a boil and simmer covered for 10 min.

Place cooked fruit into a jelly bag and squeeze to extract juice. If you don't have 5 cups of juice, 1/2 cup of water may be added. Measure prepared juice into a large saucepan. Add the exact amount of sugar (do not reduce). Place over high heat and bring to a full boil, stirring constantly. Add tic: tsp. butter to reduce foam if desired. Immediately stir in liquid certo and continue to stir until mixture comes to a full rolling boil. Boil hard for 1 min., stirring constantly.

Remove from heat and skim. Pour quickly into warm sterilized jars and fill to within 1/4 in. of rim. Seal with two piece lids or paraffin wax if using commercial jars. Makes 8 cups (produces a gorgeous orange jelly).

Appendix 1

REFERENCES

Angler, Bradford. 1974. Field Guide to Edible Plants. Stackpole Books. Cameron & Kelker Sts., Harrisburg, PA 17105.

Braun, Linda and Cox-Lloyd, Barbara.1987. Going wild: Recipes from the Great Canadian Outdoors. Western Producer Prairie Books, Saskatoon, Saskatchewan.

Casement, Brendan, Escott, Richard, Maryniak, Lamoine and Hooke, Gloria. Shelterbelt Varieties forAlberta. Alberta Tree Nursery and Horticulture Centre, Alberta Agriculture. R.R. #6, Edmonton, Alberta T5B 4K3.

Davidson, Campbell G., Enns, R.J. and Reimer, M. Tree Fruit Production for the Prairie Provinces. Agriculture Canada Research Station, Morden, Manitoba. Publication 1866/E.

Elias, Thomas S. and Dykeman, Peter A.1982. Edible Wild Plants. Outdoor Life Books, Grolier Book Clubs, Inc., 380 Madison Avenue, New York, NY 10017.

Harris, L.1992. Insects on Saskatoons. Saskatchewan Agriculture and Food. Regina, Saskatchewan.

Knowles, R.H. 1975. Woody Ornamentals for the Prairie Provinces. The Faculty of Agriculture and Forestry, The University of Alberta, Edmonton, Alberta.

PFRA. Nursery Notes. 1992. PFRA Shelterbelt Centre, Indian Head, Saskatchewan.

Peters, Clarence C. and Porter, Brian J. Saskatchewan Gardening Guide. Saskatchewan Agriculture and Food, Soils and Crops Branch.

Peterson, Lee Allen. 1977. Edible Wild Plants. Sponsored by the National Audubon Society and the National Wildlife Federation, Houghton Mifflin Company, Boston.

Reich, Dr. Lee.1992. Ripe for the Picking, The NanKing Cherry. American Nurseryman,November 15,1992.

St. Pierre, Dr. Richard G. 1992. Culturing and Preserving Prairie Native Fruit Species. University of Saskatoon.Prairie Landscape Magazine, September/October,1992.

St. Pierre, Dr. Richard G. 1992. Growing Saskatoons A Manual For Orchardists. Horticultural Research and Extension, Department of Horticultore Science, University of Saskatchewan,Saskatoon, Saskatchewan.

Steel,Marilyn.1986. Using Saskatchewan Fruits. The Division of Extension and Community Relations,University of Saskatchewan.Turner, Nancy J. and Szczawinski, Adam F. 1979.

Turner, Nancy J. and Szczawinski, Adam F. 1979. Edible Wild Fruits and Nuts of Canada. National Museums of Natural Sciences.

Vance, F.R., Jowsey, J.R. and McLean, J.S. 1977. Wildflowers Across the Prairies. Western