LADYBUG SAYS: GARDENERS ARE ALWAYS ANXIOUS TO EXPERIMENT WITH NEW METHODS

Gardeners are known for their experimenting nature. When they hear, read or learn from other sources about introductions of flowers, vegetables, plants, trees or other growing things, they immediately want to try this new specie in their own garden.

When green thumbers learn of a new method of doing the old "tried and true" way of producing, they are anxious to give it a try. So it was with Mrs. Michael Busby, 801 Rodney Vista Boulevard, when she read about espaliering in Midwest Living magazine early last year. Even though she had never seen espaliered plants growing, she definitely wanted to give it a try.

Espaliering is a method of training shrubs or fruit trees to grow on a trellis or on a wall. The term espalier is used for both the trellis on which a plant is trained or for the plant itself when handled in this way.

The espalier system of growing dwarf fruit trees was introduced in Europe to save space and to minimize the care required to produce fine fruit. Espaliering is more common in European countries, especially France where it originated, than in the United States. Fruit trees are so trained to save space and to produce more fruit.

When Merrie Sue Busby, a laboratory technician at St. Francis Hospital, decided actually to try the growing of dwarf fruit trees in this manner, she shopped for just the correct fruits that would be easily grown and produce well here. A peach, a pear, a plum, a Golden Delicious apple and a Granny Smith apple were chosen.

Her husband, who is crafty at building many things, constructed the framework for the project, carefully following the instruction. A lattice of wire, on six secure iron posts, carefully anchored, was positioned east and west, standing about four feet away from a fence so air could circulate properly, and sunlight could be there most of the day.

It was essential to start with a trellis strong enough for the eventual size of the plants. Great care was given to the initial planting of the trees last summer so they would be off to a healthy start.

Although the plants are close, six feet apart, there is ample room for each tree to spread for three feet on either side.

It is generally advised to prune fruit trees in winter, but the article specifically stated to start pruning the first summer. One has to decide which limbs to keep, Merrie noted, and those which grow laterally are the ones to preserve. Those growing forward or back must always be pruned out. "One cannot be afraid to prune", she said, "because there is the key to success. They need constant watching to keep the unwanted branches under control.

This first season was deemed a successful one because it resulted in about a half dozen peaches, enough for the Busby family, consisting of her husband, son Mike, 14, Amy, 11, and Eric, 10, to have a peach pie. The family is active in the Livingway Fellowship Church.

The only espaliered fruit the Ladybug has seen was at Ashville, N.C., at the Vanderbilt Estate where a number of varied fruits are espaliered against a long stone wall.

Other plants which can be successfully espaliered are pyracantha, red bud, hollies, ivy and wintercreeper.

Merrie's love of gardening began as a child when she grew up on a farm near Tamms, Ill. Her vegetable garden consists of green beans, squash, peppers, tomatoes, melons and strawberries. Despite a full time job, a busy household of three youngsters and two cats, these parents engage in many activities including school and church, with their family.

This project of espaliering is another adventure into creative activity which will result in a productive, artistically arranged spot in a regular garden.

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As sure as the tomato season rolls around, there comes a request for the much used recipe for Red Raspberry Jam using ground green tomatoes, so here we go again--

MAKE THIS BOLD

RED RASPBERRY JAM

3 cups ground green tomatoes

2 cups sugar

3-ounce package raspberry gelatin

Puree tomatoes in blender or food processor. Add sugar and boil together for 15 minutes. Remove from stove, add the raspberry gelatin and chill.

When completely cool, place in small jars and refrigerate or freeze.