TREE OF THE MONTH
American Plum (Prunus Americana)
Relished by wildlife and fruit canners, the American plum, or wild plum as commonly referred to, is a seasonal delight for many. These thick thorny suckering shrubs are found all across the Dakotas and can be identified by their grey bark and long wide thorns with crowning branches ideal for nesting birds and other wildlife. In the early spring they have fragrant dainty white five petaled flowers attractive to bees and in the late summer the tangy, sweet, pitted fruits are enjoyed by several kinds of wildlife making them ideal additions to any wildlife or food plot. They are susceptible to black knot disease which forms a hard fungal growth on branches and can damage tree growth and production, but is easily managed by pruning of infections.
2023 Hand Plant Availability
We are (finally) gearing up for planting season and our cooler will be fully stocked with trees on the 12th! There are still a select few species available for reserve and with the wet season we expect there to be more available.
There is a state wide shortage of conifers this year so if you don't see what you are looking for on our availability list we have a growing waitlist that we are likely going to be able to fulfil unless mother nature shuts the tap off for the rest of the month.
Check out our current availabilities below.
Besides the monarch caterpillar, there are nine other insect species that depend on the milkweed plant for survival. There are milkweed bugs, beetles, and moths that all feed solely on milkweed varieties. Read more on the The Story of an Organism: Common Milkweed
Did you know you could start butterfly milkweed from cuttings?! I sure didn't! Check out this easy how to video from Wild Floridian!
Those plums are in full bloom! Need ideas for what you could do with your locally foraged bounty? Try this recipe from the NDSU Windbreak Cookbook!!
PLUM BBQ SAUCE
5 lb. plums, washed, pitted, skinned and cut into quarters 4 c. medium-dry red wine 2½ c. chopped onions 2 cloves minced garlic 1 lemon (grated peel, juice and pulp) 2 (8-oz.) cans tomato sauce 1½ c. molasses 1¼ c. brown sugar, firmly packed 2 Tbsp. Worcestershire sauce 2 Tbsp. mustard ½ c. apple cider vinegar 2 tsp. salt 1 tsp. black pepper 1 tsp. ground red pepper 1 tsp. ginger In a large kettle, combine plums, wine, onions, garlic and lemon peel, juice and pulp. Cook over medium-high heat until mixture begins to thicken, stirring frequently. Cool slightly. Puree mixture in a food processor or blender, or force through a food mill. Return pureed mixture to kettle and add remaining ingredients. Bring to a boil. Simmer about one to 1½ hours or until thickened, stirring frequently. Meanwhile thoroughly wash and scald eight half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs. Remove sauce from heat and ladle into hot jars, leaving ¼ inch head space. Remove air bubbles by running a sanitized table knife inside edge of jar. Wipe jar rims; seal with hot lids and screw bands. Process jars for 20 minutes in a boiling water-bath canner. Note: This slightly sweet sauce is recommended for use on ribs, chicken or bratwurst. Makes six to eight jars.