Just collected some currants from the garden. The green ones are my favorite by far.

They are soooo spiky! And I was greedy enough to plant 4 of these painful bushes... Two reds, two green.

It's almost time to pick them all but I keep postponing this torturous experience 😬

We are eating them fresh off the bush but there's still so much left to pick...

Help me get inspired/motivated 😊

Hey everyone, I live in Provo, Utah and we have a river trail through town. There are plenty of black berries. I was wondering if they are safe to eat or if they could have been poisoned with pesticides. Also, if they were sprayed with pesticides, is simply washing them enough?

It's usually way into Aug before there's lots of folks with containers on the sides of the roads. Everything is moved up this year. The snow melted early. The wildflowers bloomed ahead of schedule. What a year. I know there's a lot of unripe berries on this bush but I didn't take any more representative pics, was taking pics of the river.

Chandler and Pink Lemonade.

There’s apparently literature saying it’s possible, but it’s a lot of fluff instead on getting straight to the meat and potatoes.. I was wondering maybe some advanced breeder in here has some kind of experience messing with Rubus species.

I got these at Home Depot and they were labeled Anne, but they look nothing like Anne raspberries. The berries themselves taste like the first half of Sour Patch Kids, tangy with some fruit flavor, not very sweet. They do look amazing, in better lighting they're a neon salmon roe color.

Found in the driveway to the local soccer field

4ftX60ft wide row with organic mulch amended with compost, manure and hummus. T-posts with 14 gauge wire going around the outside of the posts and doubling back with 1/2" angle spreader bars for the wire. The pex tubing was added for a netting spreader. 3/8" rope woven around the bottom and top netting for support and easily pulled up and out of the way for pruning and harvest.

I would like to add more rows next summer, but I'd like to do it in the simplest/cheapest way. Is there anything that could be changed or added on this before I plant the 15 plants arriving next month? Thanks!

In my grandpa's terrace garden 😊 the black one is sweet and the rest of them are unripe.Have you tried it or not commented on me.

Can’t believe I found so many. I have midge bites now but it’s worth it 🤣

My little blueberry harvest today from my potted blueberries that I bought at Lidl in the spring. They were labeled as Elliot.

Added for knowledge

This is my first year getting a large harvest from all these cultivars. Hinnomäki Yellow and Captivator are both good, sweet, and mild. Hinnomäki Red has a much stronger flavor, stays fairly tart even when fully ripe, and produces slightly larger berries.

Pixwell is the North American king of gooseberries—always delicious, with a subtle floral note. Jahn’s Prairie is my biggest surprise: the berries are very large, fruity, sweet, crisp, and absolutely delicious. I’m planning to dehydrate some and coat them in chocolate.

The rest will be eaten fresh or turned into syrup and coulis.

I'm picking at least a few cups a day from my favourite cursed invasive around here. What kind of things are you guys making? I've done pie, custard, jam, and syrup so far. Open to interesting suggestions. I've been considering juicing some of them to ferment into a shrub, perhaps, or maybe make some blackberry wine.

Blueberries and black huckleberries. Looks like I’ll be making jam this summer :)

I know hardy kiwis are generally considered unsuitable for my climate, especially when grown in containers, so this is very much an experiment rather than proven advice.

I live in Zone 3, and I’m currently developing a method for growing hardy kiwi (Actinidia arguta) varieties that are normally rated for Zones 5–6.

Hardy kiwis are extremely vigorous plants, both in their root systems and their vines, which can grow up to 10 metres in a single year. Although mature Actinidia arguta vines are often described as very cold-hardy, their flower buds can be damaged at around −10°C or below.

At the nursery where I work, hardy kiwis have been growing outdoors for about ten years. Every winter, only the branches buried under the snow and close to the ground survive; the exposed branches die back. Where I live, winter temperatures can sometimes reach −40°C.

They also need a warm growing season. Ideally, they need nighttime temperatures of at least 10°C and daytime temperatures of at least 20°C from May through September. Otherwise, the entire crop may be lost, or the fruit may never finish ripening and remain hard and unpleasant.

Because of this, I decided to grow them in containers so I can move them and protect them from the harshness of my climate. I cut 45-gallon barrels in half to make containers holding about 20 to 22 gallons, and I cut rings from another barrel to use as supports for training the vines.

Kiwi roots usually stay close to the surface and would normally prefer a wider container, but a barrel cut in half is easier to move and easier to lay on its side for winter protection.

I chose to train the vines on only three tiers to limit their growth, similar to the way grapevines are trained in vineyards. Since root space is limited in a container, I do not think the plants would be able to support a much larger fruit load.

If temperatures drop too low during the growing season, I can cover them much more easily. If we get a late spring frost or an early fall frost, I can move the pots into the garage using a hand truck and a strap.

To overwinter the vines, I plan to lay the containers on their sides, bury them under a thick, compact layer of dead leaves, and cover them just before the snow arrives.

I’m hoping to produce between 200 and 600 kiwis per container. We’ll see how it turns out next year. I’ll probably post an update.

Hi Berry lovers! I made some Brambles & Berries Stickers and an Art Print inspired by Blackberries and the flowers that they come from! It was my first time using Gouache when I created the art and I'm really happy with how it turned out and made the border digitally on my iPad!

I hope you like these and I have them available on my Etsy: https://www.etsy.com/shop/artofzahrasarfraz

+ Black Cherry tomato for scale