Guest blogger Dan Bussey is Orchard Manager at Seed Savers Exchange’s Heritage Farm, where he maintains the nearly 900 different varieties of apple trees in their Historic Orchard.

 

John Chapman, a.k.a. Johnny Appleseed—the legendary character of somewhat skewed Disney lore—was a real figure whose story has captivated generations.

Learn more about apple varieties from 2 to 3 p.m. Sunday at our Seed Swap lecture, “Forgotten Tastes: Our Apple Heritage.” The seed swap follows from 3 to 5 p.m.

PHOTO: Illustrations by Alois Lunzer depict apple cultivars Baxter and Stark (1909).

Illustrations of apple cultivars. Photo by Alois Lunzer (Brown Brothers Continental Nurseries Catalog 1909) [Public domain], via Wikimedia Commons

Chapman was a complicated man who was driven to be at the edge of the frontier as settlers moved westward. His passion was a deep appreciation of nature, which prompted him to raise apple trees for settlers to buy in order to stake their homestead claims. He collected apple seeds from cider mills back east, then spread these seeds in nursery plots up and down the land along the Ohio River. Chapman was not concerned about what varieties these seedlings became, as they always had a use—whether for eating, cooking, or making hard cider if the apples  were unpalatable. But his methods of propagation were important for those who ended up with his trees. 

Grafting keeps apples true to the original plant.

While Chapman may not have been concerned with flavor, it is a concern for orchardists growing apples for public consumption. Seedling apples are the product of the hybridization of the parent tree and whatever apple variety pollinated it. The old adage “every apple plants an orchard” is quite true. Take the seeds of any apple you find today and plant them; when they grow and finally bear fruit, you will occasionally find apples similar to the apple you took seeds from, but more than likely, you’ll find very different fruit, with different colors, different flavors, and smaller or larger sizes. Most will be of poorer quality than the parent, but for the thousands of seedlings grown, every once in a while, a really special apple tree comes along. In order to keep this variety true and to produce more trees of it, the tree has to be vegatatively propagated—in other words, grafted.

PHOTO: Apple tree trunk, showing long-healed graft of cultivar on to rootstock.

Alkemene apple tree grafted on to rootstock. Photo by Dirk Ingo Franke (Own work) [CC BY 3.0], via Wikimedia Commons

Grafting has been known for centuries, and was a common skill for farmers and orchardists until modern times. Today, many fruit growers have never grafted a single tree and instead buy them from nurseries. However, grafting is making a comeback, and it is satisfying for home orchardists to know they have a choice of what fruit they can grow for their family using this traditional method of propagation.

Cider apples have a diverse heritage.

Cider (and what we’re talking about here is hard cider or cyder) has made an epic comeback in the past ten years in the beverage industry. Cideries (as opposed to breweries) are springing up in nearly every state and are all the rage. What has happened to bring this quaint, nearly forgotten beverage of colonial America to a point where conventions across the country celebrate the amazing diversity of cider styles? In truth, cider has never disappeared from our culture completely, and the rebirth of its popularity was long overdue.

In colonial America, the tradition of cidermaking arrived from Europe, as did the apple that could make cider. Cider was popular in early America as it could be made by almost anyone—it didn’t require lots of land to grow grain, as beer did. Find a tree to harvest apples from and you could make your own cider. Any apple variety would work—including those homesteaded, seedling-grown apples that weren’t good for eating. (Thank you, Johnny Appleseed!)

PHOTO: An old-fashioned hammer mill chopped apples for cidermaking in home presses.

An old-fashioned hammer mill chopped apples for cidermaking in home presses. By Red58bill (Own work) [CC BY 3.0], via Wikimedia Commons

Do you need special apples to make hard cider? Yes and no. Traditional cider varieties from Europe are those that have good flavor, but more importantly, have tannins that give cider character and body when fermented. Tannins, part of the chemical group known as phenolics, are commonly found in red wines, and cause that feeling of dryness in the mouth, a pleasant sensation to many. Tannins can be added to the juice of fresh cider when fermented, and improve the flavor.

Cider styles vary greatly from sweet to dry and sparkling to still, and many now have added flavors such as oak, hops, maple sugar, fruit of all kinds, yeasts of all kinds, and a wide variety of fermentation styles—each distinctly different. Whatever your preference, true artisanal cider is a natural product made from only apple juice and natural or added yeast to ferment it. Mass-marketed cider is generally made from juice concentrates, added sweeteners, and forced carbonation (to make it sparkle). Both forms of cider have fewer carbohydrates (and calories) than beer and lower alcohol content than wine. Cider was a refreshing drink for colonial settlers and remains so for today’s connoisseurs.

Regardless of your preferred apple tastes, Johnny Appleseed’s 200-year-old legacy is alive and well, from Albemarle Pippin to Zill. You can even find some heritage varieties at Seed Savers Exchange.

Join us this Sunday for more on “Our Apple Heritage.” Want to learn more about grafting? Come back March 29 from 1 to 4 p.m. for the Midwest Fruit Explorers grafting workshop


©2015 Chicago Botanic Garden and my.chicagobotanic.org

Photographing Orchids

Carol Freeman —  February 18, 2015 — 2 Comments

Compared to photographing flowers outside, photographing in the Greenhouses will be much more challenging and darker than you think.

Photograph the Orchid Show through March 15.
 
Tripods and monopods are allowed in the Orchid Show on Wednesdays during public exhibition hours. Enter your photos in our digital photo contest here.

It may be bright outside, but the light in the greenhouses is being filtered through glass and other plant material; be aware that it will be even darker on overcast days. Most people will be hand-holding cameras, so getting shots that are sharp will take some adjustments. Here are a few things you can try:

Use a shorter lens.

This will be a bit of a compromise, as many of the orchids are up high or hard to reach. It would be nice to use a longer lens to get photographic access to more of the flowers in the Greenhouses. However, a shorter lens—100mm or less—is easier to hand-hold, and has a better chance of capturing sharp images at a slower shutter speed. (Typically, you want to have at least 1/400th of a second for a 400mm lens, or 1/100th of a second for a 100mm lens, etc., so the shorter lens will gain you two stops in this example—a significant benefit when taking hand-held shots.)

PHOTO: Orchid.

With a limited depth of field, I chose to focus on the “face” I saw in this orchid. Photo ©Carol Freeman

Watch for what is in the background.

It is easy to be distracted by the beauty of the orchids and then get home and realize there are many unwanted elements in your photos. One easy option is to move in closer. When you get closer to the flower, you will get less background around the flower. Find flowers that are near the edge of an aisle—you will then be able to move your camera slightly up or down, or left to right, to get a pleasing background. Sometimes just an inch of movement can make all the difference.

PHOTO: Orchid.

Note the distracting window in the background. Photo ©Carol Freeman

PHOTO: Orchid.

By moving just a few inches to my left, I was able to get a more pleasing background for this orchid. Photo ©Carol Freeman

Increase your ISO.

Many of the newer cameras have improved sensors that let you increase the ISO and still get clean images with little noise. I like to do an ISO test before going out to shoot to see just how far I can push the ISO and still get images I find pleasing. It’s best to do this before you are on site so you will be able to review the images on a large screen and know what will be acceptable to you on the day of your visit. Every camera is different, and what may work for me may be too grainy for you. Most cameras will provide nice images in the 400 to 800 ISO range, and some can go much higher.

PHOTO: Orchids.

I was able to get a nice shot of these orchids—in a dark area—by upping my ISO to 1000. Photo ©Carol Freeman

Use your flash.

I much prefer natural lighting, but in the Greenhouses on a cloudy day, there may be no other option for getting that shot of “the most beautiful orchid you have ever seen” that is hiding in the shadows.

PHOTO: Orchids.

When using my flash, I can add some extra depth of field. Here I was able to get most of the flower sharp. Photo ©Carol Freeman

PHOTO: Orchids.

Sometimes using a flash is the only way to get a shot. Here I found orchids that were away from other elements, limiting the distracting effects of the flash. Photo ©Carol Freeman

Increase your depth of field.

Orchids are tricky to photograph, even in ideal conditions. Many of them are deep flowers and require a large depth of field to get a pleasing amount of the flower in focus. Increasing the depth of field, however, comes with a price, as the increased depth will often allow much of the background to be in focus as well. And in the Greenhouses, you may not want what is in the background to be in focus, especially windows, people, or other parts of the building. Hand-in-hand with depth of field is plane of focus. Many orchids have very interesting centers, almost like faces. Be sure to get those features in focus to make the whole photo look sharper.

PHOTO: Orchids.

By moving closer, you can eliminate the distracting elements from your shot. Photo ©Carol Freeman

PHOTO: Orchids.

Here I moved in even closer. I love capturing the intricate details of the orchids. Photo ©Carol Freeman

Have fun, experiment with different apertures, and get creative with composition! There is no right or wrong way to photograph these amazing flowers. They are here for your enjoyment and all that is needed is your appreciation.


©2015 Chicago Botanic Garden and my.chicagobotanic.org

One of the 110 species in the orchid genus Vanilla, Vanilla planifolia is famous in kitchens worldwide, and anything but bland!

ILLUSTRATION: Vanilla infographic.


©2015 Chicago Botanic Garden and my.chicagobotanic.org

It’s a sneak peek behind the scenes of our second annual Orchid Show, which opens at the Chicago Botanic Garden this weekend! (Purchase tickets here.)

And the winner is?
Could be you!
 
Finally got that gorgeous shot? Enter it in our Digital Photography Contest! Send the best of what you’ve photographed at the Orchid Show. Click here for details.

All hands are on deck as the last orchid shipments have been delivered, the ladders are lowered, the final moss gets tucked in, the lights get positioned, and the delicate task of watering and caring for 10,000 orchids begins.

Behind the scenes, it’s been quite a production, and staff have been documenting it all. Their “befores” and “afters” give you an idea of the complex and wildly creative infrastructure that supports all those gorgeous orchids. 

Looking forward to seeing you there—and don’t forget your camera!

PHOTO: Boxes of orchids lined up for unpacking.

Organized orchids: as boxes and boxes of orchids from warm-weather nurseries arrived, they were staged in Joutras Gallery…

PHOTO: Unpacked orchids await final placement on rows of tables in Nichols Hall.

Unpacked orchids line tables as they await placement in the exhibition.

PHOTO: Horticulturist Liz Rex unravels Vanda roots.

Patience and a horticulturist’s touch: root-bound Vanda orchids had to be teased out of not one, but two pots each, root by root.

PHOTO: Vanda orchids in the greenhouse.

Each Vanda is then tucked into the displays in the Tropical Greenhouse.

PHOTO: Horticulturist Heather Sherwood creating orchid chain.

Upcycling at its best: horticulturist Heather Sherwood trimmed ten years of wisteria vine growth from the English Walled Garden…

PHOTO: Finished orchid chain.

…then hung it inside the skylight as a backdrop for these “waterfall” chains of mini Phalaenopses.

PHOTO: Notched bamboo supports await orchid plantings.

What a difference a week makes! Last Friday, bamboo supports in the Bridge Gallery looked like this.

PHOTO: Dendrobium orchids fill bamboo supports.

This week, Dendrobium orchids are being layered in, transforming the entrance to the Orchid Show.

PHOTO: Staff plant up the bamboo trees and wire baskets to create orchid trees.

Building orchid nests: the size of a small tree, each orchid “nest” holds 175 to 200 brightly colored orchids.

PHOTO: A blooming Phalaenopsis orchid tree in the exhibition.

Finished “trees” in both bud and bloom ensure peak blooms throughout the show.


©2015 Chicago Botanic Garden and my.chicagobotanic.org

The most frequently asked question at our Orchid Show last year: “How do I repot my orchid?” The answer is with tender loving care, of course…and these easy-to-follow tips found on our website.

PHOTO: Repotting an orchid.


©2015 Chicago Botanic Garden and my.chicagobotanic.org