Kim’s
Weekly Garden Newsletter March 18, 2014
These
weekly garden notes are written by Kim Willis, unless another author is noted,
and the opinions expressed in these notes are her opinions and do not represent
any other individual, group or organizations opinions.
Hi Gardeners
I could smell spring this morning, even though the soil
had only begun to thaw. Soil warmed by
the sun promotes bacterial activity which makes that delightful spring
smell. I call it percolating the soil. It
makes me feel alive again, just like when some people smell coffee percolating.
The soil has only thawed a few inches
down but with a mild south wind you could sure smell spring.
True spring, the spring equinox happens on Thursday. We are supposed to have some ups and downs in
temperatures this week, but there is a slight chance of freezing rain tonight
north of I 69 so if that’s you, keep an eye on the evening weather
reports. Also watch the weather
forecasts for the weekend as there is the chance we could get some major snow-
like we really need it. Personally I do
not care anything about breaking records for snowfall- I just want spring!
I am anxious to see just what damage winter has done to
my plants. My holly is totally browned,
I am hoping for new leaves to pop out later.
Some previously buried plants have had the snow melted away from them
and I worry they may have survived the hard winter only to be zapped by the
next polar vortex that over runs us.
When you can get out to look at your plants don’t be too quick to prune
off any parts you think are dead. Some
parts may actually recover and even if they don’t dead wood protects wood
farther down the stem from the next bitter cold period.
You can prune off any split or broken branches from our
winter storms. Most do not need pruning
paint, although some trees will bleed from the stub when sap begins to
flow. Do paint the stubs of oaks, to
prevent oak wilt in the spring. It’s carried
by beetles that feed on leaking sap. You
can use tree paint or any latex paint. I
use a blue latex spray paint as it’s fast and easy.
I hear that some people are out trying to collect maple
sap. It’s been a difficult year so far
for that process. Let’s hope spring
evens out and it warms slowly but surely from now on.
Irish moss
Yesterday was St. Patrick’s Day and this is Irish
American month. I wrote about shamrocks
and lucky clovers last week this week I am going to mention another Irish plant-
Irish moss. If you need a ground cover
of emerald green this low growing Iris moss may be just the thing. Or if you need something to thicken your ice
cream or pudding another Irish moss may be what you need. That’s
right, there are two types of plant with the common name of Irish moss.
Chondrus crispus, called Irish moss or carrageen moss is actually
an algae that grows on the rocks of the seacoast of Ireland and northern Europe. It ranges in color from yellow to purple,
most often being a shade of red. When this Irish moss is boiled in water it becomes
a thick jelly. In Ireland it was boiled in
milk, then sweetened and flavored to form a type of pudding. For a long time carrageen has been used as a commercial
food thickener and stabilizer, imparting a creamy texture to foods like ice
cream and puddings. Check the labels in
your pantry and you’ll probably find something with carrageen in it. Carrageen is also used in beer brewing; the “moss”
attracts solids in the brew so they can be removed.
 |
| Iris moss in bloom. wikimedia commons.org |
But as a gardener you may be more interested in the
emerald ground cover Irish moss. Sagina
subulata is actually a flowering plant not a moss. Another common name is Pearl Wort. There are a couple of sub-species on the
market- one is often referred to as Scottish moss but to the naked eye they are
almost identical. These Irish mosses
form a thick emerald green carpet of tiny rounded leaves only a few inches
high. In spring and early summer they
are covered with tiny white flowers. Gardeners
will usually buy Irish Moss as rooted plantlets from dividing established plants.
Irish moss likes gravely, sandy, well-drained soil. It will grow in sun or partial shade, but it
must be kept moist, particularly in sunny areas. It is best used in rock gardens between the
rocks or in the spaces between paving stones.
It does not require fertilization as in its natural range it grows in
soils with low fertility. Irish Moss is
an evergreen perennial, hardy from zones 3 -7.
It doesn’t appreciate being covered with matted leaves in the fall and wet
winters or hot dry summers so it often a one season plant unless it finds the
right niche.
When it’s happy Irish Moss forms a slowly spreading mat
of beautiful soft looking green. Its very
eye pleasing in the garden when grown well. Some people with sandy soil have complained
that it will spread into the lawn but mowing would probably keep it from
becoming a problem and if this plant spreads into grassy areas the areas
probably aren’t suited for growing grass.
Some catalogs have claimed that Irish Moss will take a
lot of foot traffic but I have found that not to be true. In between pavers where the plant doesn’t
take the full brunt of traffic it will do well for moderate use, but as a
groundcover – lawn substitute it won’t take more than light foot traffic before
looking ragged or disappearing.
Irish moss is sometimes used in containers especially in
fairy gardens and bonsai scenes where it makes a lovely lawn. It can also be used in terrariums, as long is
care is used to keep the soil from becoming water logged.
Those
lovely plant names
Don’t you just love the inventive names that plant
breeders and sellers give plants? I
sometimes think it’s the name of a plant that makes me want to buy it. And research has said that a great plant name
can make one plant variety sell better than another very similar one with a
less appealing name. Plant names are
often trade- marked or registered but when those trademarks or registered names
expire inventive plant sellers often rename old varieties with new, more
glamorous names to increase sales.
Let’s do a short game here. Look at the plant names in the list below and
see if you can guess what type of plant they are, such as day lily or hosta or
dahlia. These are all plant names that
have caught my eye this spring, some of which I may buy. The answers will be way down at the end of
the newsletter, after classes and events.
Eyeliner
Sweet Summer Love
Earth Walker
Who Dun It
Pop Socks
Knowlians Black
Out Of Africa
Secret Affair
Eight Miles High
Mango Salsa
Twynings Smartie
Yesterday, Today and Tomorrow
Sweet Lord
Fragrant Fire
Agave may
help diabetes
Agave, the plant that gave us tequila, may soon be used
in the fight against diabetes and obesity.
Researchers have isolated a
substance in agave called agavins, which is a form of fructose. Unlike high fructose corn syrup, agavin
fructose is found in long branched chains of molecules that the human body can’t
digest and treats like fiber. Do not
confuse agavin with the agave syrup now found as an alternative sweetener on
store shelves. Agave syrup has been treated to make it
sweeter and the complex chains of molecules have been broken down. Agave syrup acts in your body much like corn
syrup.
Researchers from Centro
de Investigación y de Estudios Avanzados, Biotechnology and Biochemistry
Irapuato, Guanajuato, Mexico, reported their findings this week at the 247th
National Meeting of the American Chemical Society in Dallas, Texas. The
findings suggest agavins, which are inexpensive and have no known side effects,
could become a new treatment for diabetes and weight loss.
When animals were given agavins they ate less, their
blood sugar was lowered, and they lost weight on a normal diet as compared to
animals fed a diet supplemented with other forms of fructose or sucrose. Agavins seem to work by making an animal feel
fuller, slowing the emptying of food from the stomach and increasing the
production of insulin, which controls blood sugar. They also increase healthy bacteria in the
gut.
Research is now being done to see if agavins could be
developed into an artificial sweetener, although they are not as sweet as other
forms of fructose or sucrose. Don’t go
out and buy a bottle of tequila to try and lose weight though. When agave is fermented the agavins turn into
not so healthy alcohol.
Leeks,
shallots, scallions and ramps
If you do any cooking you have probably seen references
to one of these onion family members.
Maybe you have dispensed with fancy and just used an onion in the recipe
but these plants do have different tastes and are botanically different from
one another also. They are good cool
weather garden crops and some are quite expensive to buy so experimenting with
a few in the home garden might be a great idea.
Here’s how to tell the difference between these delightful and delicious
plants.
Leeks
Leeks (Allium ampeloprasum), are an old world
vegetable. While the Irish identify with
shamrocks (and potatoes) the Welsh use the leek on their national emblem. The leek has a mild taste, somewhat like
onion with a subtle twist. It can be
eaten raw, it’s crisp and sweeter than onion but most often leeks are used in
soups and other dishes. Leeks do not
store well and are generally used fresh.
 |
| Leeks. Flickr .com |
The leek does not form a bulb, rather the edible part
consists of tightly packed leaf sheaths, which are white or pale green and form
a cylindrical shape just above the roots.
The upper or green portion of the leek leaf is flatter and broader than
an onion leaf. Usually soil is pushed up
around the base of leek plants to make the edible portion paler. They can be harvested at any stage but are
generally left to grow to an inch or so in diameter.
Leeks can be started from seed but if you can, try to
find small transplants. In the US this
can be difficult so you may want to start your own seed inside 8 weeks before
the last frost in spring or in flats outside in late summer for
transplanting. They need at least 6
hours of sun and well drained, fertile, organic soil that is slightly acidic. Leeks can be planted as an early spring or
fall crop as they do not like hot weather.
You can plant leeks in the spring quite early, when there are still
light frosts. They can be left in the garden for a long time in the fall for a
gradual harvest but harvest before a freeze.
Leek maturity ranges from 70-100 days, pick a variety
that will be mature either before hot weather in the spring or a hard freeze in
the fall in your area. Giant Musselburgh is a heritage leek, Autumn Giant,
Carentan, Megaton and Lancelot are a few other varieties. You may have to search for seed. Territorial Seed, www.territorialSeed.com and Seeds of
Change www.rareseeds.com are two
sources.
Shallots
Shallots, ((Allium cepa var. aggregatum) are not to be
confused with scallions. They are
separate onion sub-species with different flavors and growing styles. You will sometimes see them advertised as
potato onions or multiplier onions.
Unlike scallions, shallots form small bulbs or cloves each with its own
“papery” skin in a cluster at the bottom of the plant. The shallot leaf is like an onion leaf,
narrow and hollow.
 |
| Shallots. |
Shallots originally came from South East Asia where they
are still widely used in cooking but they also became popular in France and the
Netherlands as cooking staples.
Different countries favor different bulb colors of shallots from reddish
colored to grayish. Shallots have a
sweet, mild onion flavor and most good cooks will tell you that there is a
difference in flavor of a dish cooked with shallots or onions. Shallots have
more calories than onions and slicing them will make you cry just as much as an
onion does.
Shallots like the same conditions as leeks, spring or
fall growing times. At least 6 hours of sun and fertile, well- drained
soil. Keep them well watered to develop
the sweetest taste. They also withstand
light frosts. Shallots are ready for
harvest when the leaves turn yellow.
Shallots are almost always planted as sets, (small bulbs)
- which are more expensive than onion sets.
You can however, save sets for next seasons or next year’s planting as
shallots store as well as onions in a cool dry place. Plant sets 6-8 inches
apart. Either plant in early spring for
early summer harvest or mid- summer for fall harvest. While some shallots that are left in the
ground may over winter and return in the spring it is better to save some sets
inside through the winter for spring planting.
Shallot seed is also available. Seed is generally sown outside where the
plants are to be grown in early spring and thinned to about 6 inches apart
through the summer until you harvest a single “clove” in the fall. Some of those cloves could be saved for
spring planting. Each clove or set
planted usually will return you 4 or more shallots in a cluster.
Many shallots are sold just by color, such as gray or red
shallots. You can also look for
Ambition, Sante, Camelot, or French Red.
Shallots can be found at Gurneys www.gurneys.com
or Territorial Seed, www.territorialSeed.com
Scallions
Here is where there definitely is some confusion. Some people consider scallions to be a
separate variety of onion- a non- bulbing onion ( Allium fistulosum). Others say scallions are simply immature
onions of any type, ( Allium cepa) eaten before they make a bulb. The fact is both types can be called
scallions and any onion can be eaten at an immature stage as a “green
onion”. Scallions are generally eaten
fresh although they can be cooked as well as any onion.
Some scallions look like thin leeks, others have a small
bulb. Scallions can be red, white or yellow in stem and bulb color. Scallions taste like onions and there are
variations in the strength of the onion flavor depending on the variety. Scallion leaves are long, narrow and hollow.
You can eat a scallion any time the stem is large enough for you.
Scallions can be planted from seed or sets or even from
small plants, although that seems rather a waste of time if you are planning to
harvest them at green onion or non-bulb stage.
You can always use the thinnings from any garden onions as scallions. If you plant sets and harvest them as
scallions there will be a soft remnant of the set left on the new scallion stem
that you will need to pull off as you clean them. Scallions planted from seed will not have
this, although they will take longer to be ready to eat. If you are planting seed for use as green
onions or scallions use types that don’t make bulbs.
Scallions can be planted early in the spring and all
through the season until late fall. It’s
best to make several small plantings through the season to have a long harvest.
You can pop in onion sets wherever you
harvest something like early peas, or the first cabbages. Seeds take somewhat longer than sets to
mature to eating size and in summer you will need to keep the rows well weeded
as they don’t tolerate weed competition when small. Like shallots and leeks scallions need 6
hours or more of sun, moist, but well drained fertile soil. They will tolerate light frost and more heat
than leeks and shallots. If you are
going to harvest them as scallions plant sets about 4 inches apart. If you want some of your onions to grow
bulbs, pull out every other scallion, leaving plants 8 inches apart.
Onion sets and seeds can be found in almost every garden
store, at least in the spring. You can
store sets for summer and fall planting by keeping some in the crisper drawer
of the refrigerator or in a cool, dark place.
Good varieties that do not produce bulbs and make great scallions are
Evergreen, Guardsman, Lisbon, Shimonita.
Ramps
You may know of ramps from fancy restaurants or a
backwoods festival in the Appalachians.
Ramps (Allium tricoccum) are wild perennial members of the onion family
native to North America. They are also
called wild onions, wild garlic or wood leek.
They were eaten by Native Americans and the city of Chicago is named
after them – shikaakwa is the Native American name for ramps.
 |
| Ramps. Seth Anderson |
Ramps have become very trendy in foodie circles. Long a spring favorite in some areas, so much
that spring festivals are centered on them; they have become so popular that
many states have made them a protected plant and limit or forbid harvest from
the wild. They are now being grown
commercially, but are harder to grow than most onion family members. It’s hard to find a source of plants or seeds
but this could be a lucrative small crop if one was located near a city where
fine restaurants would feature them.
Ramps sell for just under $20 a pound.
Ramps have a single flat broad leaf, similar to the leaf
of the Lily Of the Valley. It is
sometimes tinged with purple. The stem
is similar to a leek or scallion and is the part generally eaten, although the
leaves are sometimes used too. Ramps
taste like a very strong mixture of green onion and garlic. They are generally cooked before being eaten
and frying them in lard or bacon grease and eating them with beans and
cornbread or in scrambled eggs are common uses.
They are also exchanged for onions or garlic in many recipes. Many gourmet recipes have been built around
them too.
It’s hard to find a source to buy ramp seed, the most
common way to get plants. Try www.prairiemoon.com or www.seedman.com. If you want to harvest wild ramps or ramp seeds
check to see if your state has any restrictions first. Make sure you know what you are harvesting
too; lilies of the valley for instance, are poisonous. Ramps grow in patches in rich moist areas,
usually in partial shade, generally along wetlands or forest edges. Ramps are primarily a spring crop, although
some people are experimenting with growing them as a fall crop too. Ramp seed usually requires a period of cold
before it germinates.
There you have it – the onion cousins. Why not try something different in the garden
this spring?
I hope you have many green mornings this week.
Kim Willis
“He who has a garden and
a library wants for nothing” ― Cicero
More Information
Frost cracks in trees
Posted on March 12, 2014 by Bob Bricault, Michigan State
University Extension
Subzero weather is hardly anyone’s favorite time to look for
problems in the landscape. Often we do not see damage that happens over winter
until spring. Below zero temperatures can create some unique problems for
landscape plants. One such problem, frost cracks, can permanently damage trees.
Very low temperatures in Michigan this winter have left some trees with
vertical cracks. These longitudinal openings referred to as frost cracks can
extend deep into the wood of the tree. Certain trees tend to be more prone to
this disorder. Most commonly it is seen in sycamores, but it also occurs in
maples, apples, cherries, horse chestnuts, lindens, walnuts and willows.
 |
| Frost crack on Horse Chestnut. en.wikipedia.org |
Frost cracks are often found on trees that are out in the
open where sun shines directly on the bark. Cracks are first initiated on a
winter’s day when sunlight warms the bark and inner wood on the south or west
side of the tree, especially on young trees with thin bark. As the sun sets or
is hidden by clouds, the temperatures drop quickly causing shrinkage in the
bark while the inner wood takes longer to contract. This unequal shrinkage or
contraction between the bark and the inner wood causes the bark to split and
along with it the wood directly below the bark. Scientists believe it actually
results from water moving out of cells and freezing during sudden drops in
temperature. The wood closest to the surface shrinks as water is lost quickly
while the inner wood is not affected. The sudden change creates pressure
between these two zones resulting in the wood cracking. The sudden splitting
causes a loud report or bang.
Old sycamore trees that are wounded when young by this type
of injury can have cracks that reopen each winter during periods of extreme
cold. A sycamore on the campus of Michigan State University had a frost crack
wide enough to fit your hand well into the wood in the winter and when weather
warmed, it would close. Over time these wounds may develop a raised area where
callus tissue develops, attempting to close over the wound.
The Michigan State University Extension garden hotline has
received calls on frost cracks over the winter. Homeowners contacting the
hotline at 888-678-3464 were concerned on what they could do to help their
trees. Once cracks have occurred in the bark, there is not much that can be
done. As weather warms, these cracks close over, but can still be an entry
point for decay fungi and also insects. Smart Gardening practices that focus on
maintaining plant vigor such as watering during droughty conditions,
alleviating compacted soils and fertilizing trees that have poor growth can
help to prolong the life of the damaged trees.
This article was published by Michigan State University
Extension.
Events, classes and other offerings
Please let me know
if there is any event or class that you would like to share with other
gardeners. These events are primarily in
Michigan but if you are a reader from outside of Michigan and want to post an
event I’ll be glad to do it.
Master Gardeners if you belong to an
association that approves your hours please check with that association before
assuming a class or work day will count as credit.
Do you
have plants or seeds you would like to swap or share? Post them here by emailing me at kimwillis151@gmail.com
New-
Gardening in Containers & Raised Beds Saturday, April 12 at 10 a.m. All English Gardens
stores
Just about anything
can be grown in a container. We’ll share tips and information to make you
successful when growing plants and vegetables in containers and raised beds. Free. Click
here for a store near you. http://www.englishgardens.com/shop-online/workshops.html
New-
Woodland Wildflower Workday Friday,
April 4, 1:00 pm Seven Ponds Nature Center, 3854 Crawford Road Dryden, MI (810) 796-3200
Come help us ready
the Woodland Wildflower Area for the beautiful array of blossoms that will be
coming our way soon. Fulfill Master Gardener Hours.
New- Botanical
Easter Eggs-
Sunday, April 13, 2:00 pm- Seven
Ponds Nature Center, 3854 Crawford Road Dryden, MI (810) 796-3200
Sign up to learn
this old-fashioned way of coloring Easter eggs. Wrapped in flowers and leaves
and soaked in a natural dye, these beautiful eggs are sure to become a yearly
tradition in your house. Pre-registration is required. Ages 12 and up. Fee:
$5.00 ($2.00 members).
New- Vertical
Gardening- Bringing Walls to Life
– Friday, March 28 – 10 am Meadowbrook
Hall, Rochester, Mi
Learn all about the
history and art of planting on walls and vertical surfaces. Meadowbrook Garden Club. $5 Call 248-364-6210 for more info.
New -
Shiawassee Master Gardeners Plant
sale Monday March 31- 10 am -2pm 1534 N. Hickory Rd, Owosso Mi.
A lot of great
plants for sale, great prices. More info
at timnjenhes@aol.com.
New- Perennial
Gardening Day-
SATURDAY March 29TH (2 classes) Telly’
s Greenhouse-Pontiac 559 Orchard Lake
Rd. (248) 724-2300
To register, please call (248) 689-8735
New Perennials for
2014- 1:30PM and Flowers in the Shady Perennial bed- 3
pm
Dessert and Discover : Composting Sunday, March 23, 2:00 pm- Seven Ponds
Nature Center, 3854 Crawford Road Dryden, MI
It’s time to start
thinking about getting our gardens into order, and this afternoon we will learn
all about composting while enjoying a delicious dessert. Come on out and let’s
get your soil situated. Please call to pre-register. (810) 796-3200
Tea Time and Tannins- Sunday, March 30, 2:00 pm- Seven
Ponds Nature Center, 3854
Crawford Road, Dryden, MI
Try out some
natural teas and munch on a scone before we explore the uses of tannins in
nature on a walk. Please call to pre-register. (810) 796-3200
Gifts from the Herb Garden, April 5,
2014, SMITH FLORAL, 1124
E. Mount Hope Ave, Lansing, MI from 10am until noon.
Coleen French will be
showing you how to make Layered Fragrant Bath Salts, Personal Perfumes, Herbal
Dryer Sachets, Room Sprays, Car Fresheners, and More! Recipes and handouts
included. $10 per class, pre-registration is REQUIRED. Sign up by calling
484-5327 or 484-6085 or stop in and register in person.
“Gardening and All That Jazz!”
Saturday, April 21, 2014, 7am to 4:15pm-Oakland Schools Conference
Center, 2111 Pontiac Lake Rd., Waterford, MI.
Speakers include
Allan Armitage "Buying the Right Plants", Stephanie Cohen
"Native Plants", David Perry, Garden Photo Magic" and Stacy
Hirvela "Shrubs, Making your Dream Garden Reality". Sponsored by the Master Gardener Society of
Oakland Co. Jazz concerts at morning check in and lunch.
$70 before March
15, $80 after March 15. Pricing includes
continental breakfast, lunch, snacks, and program materials.
Register at. http://www.mgsoc.org/registration.htm
Direct conference registration questions to: Registrar Phone:
248-770-0524 E-mail:
registrarmgsoc@gmail.com
Captivating Combinations How to
Artfully Combine Plants
March 29th 2014, 9 am -noon. Oakland County Executive Office
Conference Center - 2100 Pontiac Lake Rd, Waterford MI
Stunning plant
combinations are the building blocks of a great garden. Join us to explore the
basics of successfully combining plants, discover how creative plant
combinations can perk up an existing garden or provide the foundation for a new
garden. View many captivating combinations appropriate for a wide variety of
Michigan garden conditions. Carol Lenchek, MSU Extension Educator, Barb
Near, Advanced Master Gardener- Cost: $20 (Includes handouts and snacks) Space
is limited. Advanced Registration Only. Contact:
Linda Smith at 248-858-0887.
Naturalizing the Home Garden: A Native
Garden Design Workshop for Beginners, Monday March 31, 2014- 6pm t0 7:15 pm Cranbrook Institute of Science, 39221
Woodward Ave, Bloomfield Hills
Help improve the
Rouge River by gardening with native plants. Learn how to design a garden with
native wildflowers. The workshop is intended for those with little to no
experience gardening with native plants. Optional Assistance: Experts will be
available to assist a limited number of workshop attendees immediately
following the workshops. Preregistration is required for this one-on-one
session. Participants are encouraged to bring a Google map or sketch of their
yard and photos. Questions? Please call
313.792.9621. to register go to therouge.org
Spice Up Your Garden with Herbs April 9, 2014: Oakland County Executive Office Conference
Center - 2100 Pontiac Lake Rd, Waterford MI
Come join us to
learn how to use herbs to spice up your garden! Janet Downey will teach you how
to grow and use herbs to flavor your meals. Cost is $15 and advanced
registration is required.
Questions? Call 248-858-0887
Garden Design 1-2-3 May 3, May 17, May 31, June 7,
2014: Oakland County Executive Office
Conference Center - 2100 Pontiac Lake Rd, Waterford MI
This is a 4-week
how to series on garden design. The
workshop will present the basic elements of design used in formal and informal
gardens.
Participants will develop the
necessary skills to layout garden beds and small landscape areas using the
principles of design. There will be
plenty of hands on exercises to help you understand the steps necessary to end
up with a pleasing design for your landscape beds. Questions? Contact Linda Smith at
248-858-0887.
Oh Deer! Saturday, March 22nd Bordines Rochester Hills & Clarkston
locations at 10:00 AM Rochester- 1835 S
Rochester Rd • (248) 651-9000 or Clarkston 8600 Dixie Hwy • (248) 625-9100 Free
Oh, Deer! Protecting Your Landscape - Wildlife in the
garden is part of nature. We enjoy
watching the rabbits hop across the lawn or the deer trot through the
yard. But when they start using the
landscape as their personal salad bowl something has got to give! Our expert Purple People will provide you
with the tips and products you will need to protect your landscape from the
munching of these cute little critters so you can, once again, enjoy their
presence in your yard.
Bring Your Lawn to Life- March 29
Bordines Rochester Hills & Clarkston locations at 10:00 AM Rochester- 1835 S Rochester Rd • (248)
651-9000 or Clarkston 8600 Dixie Hwy • (248) 625-9100 Free
After such a harsh,
cold winter you are probably wondering if you will ever see a blade of green
grass again. Fear not! The warm weather of spring is coming. Let our
lawn care experts give you the tools and knowledge to bring your lawn back to
life. We will cover fertilization,
watering, insect and disease control and even how to keep those pesky Moles
away! You will leave with all the
information you need to have the greenest lawn on the block!
Spring Into Gardening Sat., March 29 Sat., March 29 Knights
of Columbus Hall Knights of Columbus Hall 1038 S. Van Dyke (M- 1038 S. Van Dyke
(M-53), Bad Axe, MI
Day-long gardening
classes including a catered lunch, Goodie bag and door prizes Also includes
Free admission to Yard & Garden Expo.
$50 registration/person ($60 after March 1) For details on this seminar you need to
request a flyer from Marie at 989-859-1294
The Secrets to a Beautiful Lawn - Saturday, March 22 at 1 p.m. All
English Gardens stores. Free In-store
Presentation. Click here for a store
near you. http://www.englishgardens.com/shop-online/workshops.html
How & When to Prune Trees & Shrubs Saturday, March 29 at 1 p.m. All
English Gardens stores- Free-
Keep the garden
healthy by regularly dividing perennials and pruning trees and shrubs. We’ll
tell you what needs to be done and when. Plus, we’ll show you how to do it. Click
here for a store near you. http://www.englishgardens.com/shop-online/workshops.html
"Practical Knowledge for the Avid
Gardener" St. Clair County Master Gardeners
Annual Spring Symposium Saturday, March 22, 2014, Cornerstone Church, 4025
North Road, Clyde, MI 48049.
Speakers include
Dan Heims, Pearl Fryar, David Culp & Fergus Garrett. Early Bird
Registration is $80.00 and includes all speakers, breakfast, lunch snacks and
shopping. After February 21 the cost will be $90. Contact sanderan51@yahoo.com.
for a brochure.
Game answers
Eyeliner- Lily
hybrid
Sweet Summer Love -
clematis
Earth Walker-
sunflower
Who Dun It- dahlia
Pop Socks- Cosmos
Knowlians Black-
morning glory
Out Of Africa-
nasturtium
Secret Affair- Echinacea
Eight Miles High-
daylily
Mango Salsa- rose
Twynings Smartie- dahlia
Yesterday, Today
and Tommorrow- viola
Sweet Lord- Asiatic
lily
Fragrant Fire-
hosta
Newsletter information
If you would like to pass along a notice about an
educational event or a volunteer opportunity please send me an email before
Tuesday of each week and I will print it. Also if you have a comment or opinion
you’d like to share, send it to me. Please state that you want to have the item
published in my weekly notes. You must give your full name and what you say
must be polite and not attack any individual. I am very open to ideas and
opinions that don’t match mine but I do reserve the right to publish what I
want.
Once again the opinions in this newsletter are mine and I
do not represent any organization or business. I do not make any income from
this newsletter. I write this because I love to share with other gardeners some
of the things I come across in my research each week. It keeps me engaged with
local people and horticulture. It’s a hobby, basically. I hope you enjoy it. If
at any time you don’t wish to receive these emails just let me know. If you
know anyone who would like to receive these emails have them send their email
address to me. KimWillis151@gmail.com
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