October 28,
2014 Kim’s Weekly Garden Newsletter
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
The sun is back out after a stormy morning. We got about 3/10’s inch rain here this
morning. The temperature is supposed to
fall this afternoon and since the wind has now started the front is probably
moving in. They are saying snow for
Halloween now- that’s a big BOO.
Up until last night I was still hearing robins and seeing
the turkey buzzards, but I think the red–wing blackbirds have moved south. A big sandhill crane was visiting my pond
Sunday, probably on his way south. And there are still mosquitoes out there.
I got some trail camera pictures of deer coming to eat
apples off the ground at night. My
apples weren’t good for much else, although I have gathered some for the
chickens too. Opossums are also eating
apples.
There are still flowers blooming in the garden. Phlox has started blooming again for some
reason. There are a few sporadic
petunias and other annuals blooming still too.
The bittersweet is looking pretty on the fence but most of the leaves
are off the trees now and I don’t see much color left.
It’s harvest time in the country and the huge trucks and
machinery are rumbling by my house.
Soybean harvest is late this year and farmers are scrambling to get it
done before starting on corn. Sugar beets
were planted all around me this year and it’s projected to be a record breaking
year for sugar beet production. Harvest
is going on now for them too, the problem is there is limited storage and
processing facilities and some of the crop is going to have to be left in the
field and disked under. The farmers are
getting paid to leave some of the crop in the ground. Now that’s what’s wrong with American
agriculture.
It’s the great pumpkin issue!
This week’s issue of the newsletter is devoted to the
pumpkin, including history, Jack O Lantern carving and yummy pumpkin recipes. Have fun.
Origin and History of Pumpkins
Before they even began growing corn Native Americans were
growing pumpkins, both for storage vessels and for food. Native peoples in the more northern areas of
the continent tended to grow what became modern pumpkins and in western and
more southern areas of the continent they grew plants that were closer to the
squash and gourds that we know today.
However squash, gourds and pumpkins are closely related and can
interbreed and in early history there was probably a wide variety of shapes,
colors and sizes. The earliest pumpkins
were shaped more like gourds, with a “handle” or were pear shaped. They came in a variety of colors. The skin was tough and there was less fleshy
matter than there is in modern pumpkins.
In small clearings in the forest and along fertile river
banks patches of pumpkins were deliberately planted by the original Americans hundreds
of years before Europeans arrived. Maybe
they were modeled after wild pumpkin patches where pumpkins grew after they
floated down stream and washed on shore. Later corn, beans and sunflowers often accompanied
the pumpkins.
Native Americans used every part of a pumpkin. They were hollowed out, dried and used to
hold seeds and other foods, even to carry water. Some were elaborately decorated. Pumpkins were used in soups and stews. The
flesh of pumpkins was cut into strips and dried over open fires for
storage. Dried pumpkin could be pounded
into a form of flour. Young green
pumpkins were eaten like we eat zucchini. Seeds were dried and used for food
and medicine. Pumpkin flowers were also
eaten. Even the leaves were used in some
areas as a cooked green.
Native Americans introduced pumpkins and squash to early
European settlers and they became an important winter food staple. A common way to prepare pumpkin was to open
the top and fill the cavity with milk, and eggs and sugar if available and then
bury the pumpkin in the coals of the fire to cook. The inside turned to custard like consistency which
was scooped out and eaten. Later when
there was wheat to make flour, this pumpkin custard turned into pumpkin
pies. Pumpkins were also used in soups
and as a roasted vegetable. Beer was even made from pumpkins, usually sweetened
and flavored with maple sugar or syrup.
It is said that Columbus brought pumpkin seeds to Europe,
that may or may not be true but some early explorer certainly did introduce pumpkins
and squash to Europe. At first pumpkins
were mainly used for animal food. Early cultivated pumpkins did not look like
the smooth, bright orange fruits piled outside every store in the fall. They were flatter and heavily ridged. The color was more of a pinkish orange or
red. If you look at the illustrations in
an early copy of the Cinderella story, you can get an idea of what early
pumpkins looked like. Somehow, in
Europe pumpkins became entwined with the supernatural and many legends and
fairytales include pumpkins.
Pumpkins are now grown and eaten in most areas of the world,
although North America still grows far more pumpkins than any other
country. The top pumpkin producing state
is Illinois, where the factory that produces Libby canned pumpkin is located in
Morton. Close to 2 billion pounds of
pumpkins are produced in the US each year.
In some parts of Europe oil is pressed from pumpkin seeds
and used for cooking. Pumpkin seed oil
is a reddish green and strongly flavored, but favored for some ethnic cuisines.
Pumpkin seeds are called pepitas and are
a popular healthy snack in many countries.
Varieties of pumpkins whose seeds have no hulls are often grown for this
purpose but all pumpkin seeds can be roasted and eaten.
The astoundingly huge pumpkins grown for competition are
really squash. They are generally large
blobs of pale yellow instead of the round orange globes favored for seasonal
decorations. A winning pumpkin may weigh
over 1500 pounds
Growing Pumpkins
Pumpkins can be grown over much of the United States. In Michigan, the quickest maturing varieties
must be chosen and the plants may need to be started indoors a few weeks before
your last frost. Pumpkin seeds are generally
planted in the ground in Zone 5 and above, after the danger of frost is over
and the soil is warm. Mounding the soil
and covering it with black plastic a week or so before planting pumpkins there
will warm the soil and get plants off to a good start.
Pumpkins must have full sun to grow well. They prefer rich, fertile soil with lots of
organic matter. Pumpkins are heavy
feeders and benefit from a little 5-10 -5 fertilizer worked into the soil at
planting and fertilizing with a slow release fertilizer about half way through
your growing season. Pumpkins need
regular watering if rainfall is less than an inch a week. Try to water at the base of the plants and
early enough in the day so that the leaves dry before night, as pumpkins are
susceptible to fungal disease.
Unless you have lots of room, don’t plant too many pumpkins. Each vine will cover large amounts of
space. Even the mini pumpkins have large
vines. The pumpkin leaves are huge, with
three lobes. The vines are thick, dark
green to black and both the leaves and vines are covered with sticky, scratchy
hairs. Pumpkin blooms are golden yellow;
male flowers start opening first, then the females with the tiny pumpkin
attached to the back of the flower begin to open. The flowers need to be pollinated by insects
to produce pumpkins. Removing some of
the later fruits that start to develop will help the first fruits grow
larger.
As the pumpkin vines grow longer, mound soil over them in
various places. The vines will put some
roots down there to help feed the plant, which may save the plant if squash
vine borers attack. These insects lay
eggs on the plants, which hatch into little worms that feed inside the pumpkin
vine, causing the leaves to wilt.
Eventually the plant will die beyond the damaged area. If you notice your pumpkin vines wilting and
the soil is moist, check the vines for tiny holes with sawdust around
them. You can sometimes kill the worm
with piece of wire, then mound soil over the damaged area and save the plant.
Harvest pumpkins when the leaves have been killed by the
first frost. You can harvest earlier if the fruit has a mature color and the
rind is firm. Cut the pumpkin from the
vine leaving several inches of stem.
Longer stems help pumpkins store better.
Let them cure in a sunny area for a few days if possible, then store out
of the sun in a warm, dry area. Don’t
let pumpkins freeze or they will turn into mush. Pumpkins that are almost ripe will continue
to ripen a little after picking, but green pumpkins will not turn orange after
picking.
Choosing Varieties
There are over fifty pumpkin varieties on the market and
most are decorative types. There are
large pumpkins, tiny ones, and yellow, red, blue, tan, and white ones. There are some varieties, however, that are
still being grown for eating. There are
also special varieties of pumpkins that are grown for producing seeds. For Jack- O- Lanterns choose varieties such
as ‘Howden,’ ‘Wolf,’ ‘Expert,’ ‘Connecticut Field,’ ‘Phantom.’ For large white pumpkins try ‘Lumina’ or
‘Full Moon’, ‘Rouge Vif D’Etampes’ is a
reddish, flattened Cinderella type, ‘One Too Many’ is orange and white striped,
‘Jamboree’ is blue-gray. For cooking
plant ‘Amish Pie,’ ‘Winter Luxury,’ ‘Small Sugar’, or ‘New England Pie.’ Mini pumpkins include ‘Baby Boo,’
(white), ‘Wee Be Little,’ and ‘Jack Be
Little.’ For huge competition pumpkins
try ‘Dill’s Atlantic Giant,’ ‘Wyatt’s Wonder,’ or ‘Prizewinner.’ ‘Kakai’ and ‘Snackjack’ produce hull-less
seeds for eating.
Carving the perfect pumpkin
Long before pumpkins were turned into scary decorations,
Europeans were hollowing out turnips and gourds as candle holders for “Hallows”
Eve. When the tradition was carried to
the new world it was found that pumpkins make an excellent substitute for
turnips. If you are going to carve a
pumpkin for Halloween this year here are some tips.
.JPG) |
| This chicken is carving its pumpkin. |
Larger pumpkins are easier to clean out and you want a
pumpkin with a sturdy stem for a handle.
Pumpkins with longer stems tend to last longer. Lighter colored pumpkins are said to be
easier to carve but they will not last as long.
Pumpkins don’t change color after they are picked so whatever color your
pumpkin is when you buy or pick it, that’s the color it will be when you carve
it. Don’t carve your pumpkin too long
before you want to display it. Keep it
outside in the shade or in a cool until you do carve it. Pumpkins should be kept from freezing. They can turn to mush if they freeze solid.
Wash the outside just before beginning. Carefully cut a round area around the
stem. It should be large enough to get
your hand inside. The hole can’t be enlarged
after you remove the top because the lid will not fit when you are done. If the top does tend to fall inside, add a
small piece of cardboard to the back of the lid’s rim held in place with a
toothpick. This will wedge it in place.
Clean off the bottom of the “top” and set it aside. After cleaning out the “guts” (save the
seeds), scrape the “meat” away down to about one inch thick. A kitchen spoon makes a good cleaning and
scraping utensil. Slicing off a spot on
the outside of bottom may make the pumpkin sit level.
You can draw your proposed cuts on the pumpkin with a
marker. Some people use patterns that
you can buy in craft stores to trace a face on the pumpkin. Use your imagination and be creative. Instead of a face you can carve a scene or a
series of stars or other small openings that will glow when lit from
inside. Your name or address could also
be carved into the pumpkin.
Once you have decided what to carve use a serrated pumpkin
carving knife (sold in most stores that carry Halloween decorations), or use a
serrated steak knife or any sharp kitchen knife. Be careful that you don’t add real blood to
the scary face by cutting yourself.
Parents may want to let kids draw a face or design and then cut it out
for them.
After cleaning and carving, soak the pumpkin in a mix of 1
teaspoon of bleach to a gallon of water for a few minutes. Pat dry inside and out, or dry carefully with
a hair dryer, and then coat your carving cuts with a thin layer of petroleum
jelly.
Options to carving
Some people opt to paint the pumpkin instead of carve
it. Most acrylic craft paints will work
and are non-toxic. The pumpkin could be
rinsed off after Halloween and used to make pie.
Black duct tape can be used to tape a face on the
pumpkin. If you can’t find black duct
tape color a darker shade of tape with black marker. Cut the tape into shapes that make a scary or
happy face and apply to a dry pumpkin.
Note: electrical tape won’t stick to pumpkins.
Another alternative to carving a pumpkin is to pin things
like buttons, felt shapes, flowers or seed pods to the pumpkin. You can still find straight pins in the sewing
notions section of stores and toothpicks can even be used. Kids enjoy this sort of pumpkin decorating
almost as much as carving one and there is much less mess.
Lighting your carved creation
Using a battery powered light instead of a candle makes the
Jack O Lantern last longer. Small twinkling Christmas lights can be stuffed
inside, a battery powered string works great.
If you do use a candle, you can coat the inside of the lid with
cinnamon, cloves or other spices for a delightfully scented pumpkin.
Use solar lights to light your Jack O Lantern
Want a new, environmentally friendly and safe way to light
up your Jack O Lantern? Use solar
lights. The simple inexpensive stake type solar light used to light paths is an
excellent pumpkin light. The solar light
uses no electricity, and is perfectly safe, it won’t start fires or burn
anything and because there is no heat with the light the pumpkin stays fresh
longer. They turn on automatically when
it’s dark and most solar lights will last many hours after a sunny day and will
even come on for a while after a not so sunny day.
 |
| Pumpkin with solar light. |
Measure the top, light collecting part of your solar light
and cut the hole in the pumpkin so the light will fit snugly inside the hole
with just the top exposed. (You’ll need
to clean out the pumpkin “guts” first before you fit the light inside.) If you can’t get your hands inside to clean
the pumpkin out with a small hole, you can make the hole bigger, and then use
wood skewers or stiff wire across the opening to support the light. Or find a glass jar that supports the stake
light with the light top sticking just above the opening in the pumpkin. On a
taller pumpkin the light can be left on its stake but for shorter pumpkins you
may have to remove the stake from the light. Carve a face in your pumpkin as usual.
The pumpkin must be sitting in the sun during the day so the
solar panel can collect light energy.
And most solar lights can’t be entirely inside the pumpkin at
night. The sensor turns the light on
when it’s dark, so they do come on as darkness falls but they turn off quickly
because the light in an enclosed space causes the sensor to turn the light off. The sensor part of the light must be outside
the pumpkin, in the dark, at night.
 |
| Same pumpkin at night. |
If you don’t have a sunny area to place the pumpkin in there
are strings of solar “fairy lights” that can be purchased which have a solar
panel connected to the light string that can be placed a short distance from
the lights to collect energy. The light
string can be coiled inside the pumpkin without harm. Other types of solar lights with remote light
collectors are also available but these options are more expensive than the
simple solar stake light.
Uses for left over pumpkins
Other than Halloween decorations pumpkins make great
seasonal décor inside or out. Uncut
pumpkins will last a long time if they don’t freeze or get too hot. Different colors and shapes of pumpkins can
be grouped together, maybe on a straw bale or in a wicker basket.
A pumpkin can be hollowed out to hold a glass or metal
container in which a mum or dry floral arrangement could be placed. It could
also be filled with dry corn to hold things like cattails, turkey feathers and dried
grasses. Inside as a table decoration,
small green plants or other flowers could be inserted. Halloween candy or other treats can be
served from a pumpkin lined with a plastic bowl. Votive candles can be placed inside small
pumpkins for table tops. Don’t carve a scary face on these table toppers;
instead carve a scene or random shapes into the pumpkin. White pumpkins can be
coated with glitter for a different look.
Left over pumpkins can become great food for wildlife and
livestock. Chickens love pumpkins and
placing a whole one in the coop is great for relieving boredom while providing
a healthy treat. Cows, goats, sheep, pigs
and even horses love pumpkins but introduce them in small amounts so you don’t
make the animals sick.
Split a pumpkin in half and leave the halves near your bird
feeder. Many birds enjoy the seeds as
well as the flesh of the pumpkin. Deer
love pumpkins and they can be used in bait piles.
Of course pumpkins make great people food too. Last week’s newsletter had canning and preserving
directions. Look for some pumpkin
recipes later in this newsletter.
If you have no animals to feed and no longer need harvest
decorations you can compost the pumpkins.
But be careful, if they still have seeds inside and you toss them in the
flower bed, on the lawn or compost pile, you may get pumpkin vines growing
there next year!
How to cook pumpkin seeds
Did you save the seeds when you carved that Jack O Lantern? Rinse them off and allow them to dry
overnight. Line a cookie sheet with foil
and spread the seeds in a single layer.
Spray them with cooking spray and then sprinkle with salt and other
seasonings. Garlic salt, red pepper,
parmesan cheese, and cinnamon are all good seasonings to try. Bake the seeds at 250 degrees for about an
hour or until they are golden brown.
Cool and enjoy!
Pumpkin medicinal uses
Pumpkin seeds have long been used to get rid of intestinal
worms like pin worms and tapeworms and there is some scientific evidence
suggesting they do kill internal parasites.
In this use the raw seeds are hulled and eaten or made into a paste with
honey and eaten.
Pumpkin seeds have long been a traditional way to treat
prostate swelling and inflammation and medical research does support this
claim. Raw or roasted seeds are eaten
for this use. Pumpkin seed oil is also
being evaluated for this use. Pumpkin seeds are also a mild diuretic and are
used in traditional medicine to treat kidney and bladder problems.
 |
| Pumpkin seeds have many medicinal uses. Photo credit flickr.com |
Traditional medicine has used pumpkin extracts to lower
blood sugar and recent studies have found that the extract does increase blood
insulin levels. Also pumpkin extracts,
pumpkin seed oil and pumpkin seeds are being studied in the treatment of
several forms of cancer. They are high
in antioxidants. Several studies have
shown that those who eat pumpkin seeds frequently have lower incidences of
breast, prostate, lung, gastric and colorectal cancer.
The leaves of pumpkins can be steeped in hot water and used
for fevers. In Eastern medicine pumpkin
is used for mental problems. Recent
research has shown that pumpkin seeds have high levels of tryptophan, which can
relieve depression.
Pumpkin has a lot of fiber and has long been used as a safe,
gentle laxative.
A puree of pumpkin pulp soothes and softens skin and is used
for pimples and minor skin irritations.
Pumpkin recipes
Ah – for the fun and tasty part. Pumpkin is high in amino acids and vitamins
B, C, D, E and K. It also contains
minerals like calcium, copper, potassium and phosphorus. Pumpkin contains healthy antioxidants and
flavonoid compounds such as carotenes. It’s
low in fat and proteins but high in carbohydrates. It has lots of dietary fiber.
There are tons of pumpkin recipes but here are a few to get
you started.
Pumpkin Fudge Bars
Cookie Base:
1 cup all-purpose flour
1 cup quick or old-fashioned oats
3/4 cup firmly packed brown sugar
1/2 cup chopped walnuts
1/2 cup flaked coconut
1/2 teaspoon baking soda
3/4 teaspoon pumpkin pie spice
3/4 cup butter, softened
Fudge top:
2 tablespoons butter
2/3 cup (5 fl.-oz. can) evaporated Milk
3/4 cup granulated sugar
1/2 cup canned pumpkin (not pie filling)
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
2 cups miniature marshmallows
1 & 2/3 cups (11-oz. pkg.) Butterscotch flavored morsels
3/4 cup chopped walnuts
1 teaspoon vanilla extract
First make the cookie base.
Pre-heat the oven to 350 degrees. Line a 15 x 10 or equivalent pan with
foil.
Mix all the cookie ingredients except the butter in a bowl
until well blended. Cut in the butter
until a crumbly mixture forms. Pat the
mixture down evenly over the bottom of the prepared pan. Bake until slightly
brown, about 15 minutes. Let cool.
Now make the fudge part.
Combine the butter, evaporated milk, sugar, pumpkin, pumpkin pie spice
and salt in medium saucepan. Bring to a boil, stirring constantly, over medium
heat. Boil, and stir constantly, for 8 to 10 minutes. Remove from heat.
Stir in the marshmallows, butterscotch morsels and vanilla
with ½ cup of the nuts. Stir until the
marshmallows melt and the mixture is well blended. Pour the fudge mix over the cookie base and
refrigerate until firm. Cut into bars. Makes about 48 bars.
Pumpkin Dip
Here’s a sweet dip you can serve in a hollowed out
pumpkin! Use the dip with cookies, apple
wedges, crackers or even veggies.
1 can, (15 oz.) pumpkin (not pumpkin pie filling)
1 pkg. (3.4 oz.)
JELL-O Vanilla Flavor Instant Pudding ( you can use the new pumpkin spice
flavor too or use sugar free vanilla instant pudding)
1 tsp. pumpkin pie
spice
1 tub (8 oz.) COOL
WHIP Whipped Topping, thawed
Blend all the ingredients except the cool whip in a large
bowl with electric mixer. Blend in the
cool whip by hand. Refrigerate one hour
to thicken. Serve cold.
Pumpkin and apple soup
Yummy and healthy.
2 tablespoons olive oil
2 firm apples, peeled and diced
1 small yellow onion, peeled and finely diced
6 cups chicken stock
3/4 cup apple cider
1/2 teaspoon black pepper
1/4 teaspoon thyme
2 cans (15 oz. each) pumpkin puree (not pie filling)
3 tablespoons light brown sugar
1/2 cup heavy cream
Put the olive oil in a large pot over low heat. Add the onions and apples, cook, stirring occasionally,
until the onions are soft and golden.
Pour in the stock, cider, pepper and thyme. Bring to a boil, boil 1 minute. Pour in the pumpkin puree and use a whisk or
immersion blender to blend until smooth.
Add the cream and sugar and stir until the sugar is
dissolved. Turn down heat to simmer and
simmer about 10 minutes. Makes about 6
servings.
Have a happy Halloween.
Kim Willis
“He who has a garden and
a library wants for nothing” ― Cicero
More Information
Picking the right pumpkin from the patch
Colorful with interesting shapes, today’s cucurbits, or
pumpkins, may actually surprise you!
Posted on October 8, 2014 by Rebecca Finneran, Michigan
State University Extension
Plants knows as “cucurbits” can be colorful, decorative and
even spooky-looking! So what is this curiously named plant? It’s the humble
pumpkin, our beloved Halloween icon! Pumpkins, squash and gourds comprise some
of the most interesting plants in this family known as Cucurbitacea or simply
cucurbits.
The scrambling annual vines of this group of plants produce
blossoms resulting in fruits with thick, edible flesh. Cucurbits such as
pumpkins and gourds may be very colorful, vary in size, and can appear smooth,
ridged, lumpy or horned. Native to South America, the durable plants have been
an important food source for native people across the continent. Records
indicate that this group of plants made their way to other continents shortly
after the discovery of the “new world.”
One of the most interesting science facts about cucurbits is
that each plant produces both male and female flowers. Male flowers most often
emerge before the female flowers, which when pollinated, will result in a
fruit. Weather patterns can affect both pollination and fruit set, so often
gardeners are disappointed in the number of fruits their plants yield at the
end of the season. Michigan producers have dozens of cultivars to choose from
and with the good growing season, the crop is abundant.
Great pumpkin!
If you are looking for a traditional, round to oval, orange
orb this Halloween, cultivars such as the traditional ‘Howden’ will do fine. In
the pumpkin world, names are everything. ‘Mrs. Wrinkles’ sports deeply grooved,
dark-orange skin. Giant pumpkin strains offer the easily spooked
trick-or-treater a thrill with their overwhelming size. Germinating from seed
that originated from a grower in Nova Scotia, 50 to 100 pounders are common in
this group. The current world record weighed in at over 2,000 pounds. This time
of year, displays of prize-winners can be found at public gardens, fairs and
other festive events.
In recent years, white became the new orange in pumpkin
displays with smooth-skinned, white cultivars known as ‘Lumina,’ ‘Valenciano,’
‘Moonshine’ and the miniature-sized ‘Baby Boo.’ But why stop with white? Many
cultivars today have gray-green coloration and may be short in stature, but are
not short on character. Deeply incised lobes give this group of pumpkins the
true “Cinderella’s carriage” effect. A bright scarlet, French pumpkin, ‘Rouge
D’ Etampes’ adds contrast to a fall display akin to a fiery globe.
Interesting characteristics have also adorned recent
releases of both pumpkins and gourds such as bumps, wings and warts. Seems to
be the more gruesome, the better as exhibited on the cultivar known as ‘Knuckle
Head.’ It is so bumpy it takes on a personality all its own. Gourd mixes and
blends just seem to get more and more distorted, adding to their interest in
the fall display or individual table-top adornment.
No matter what type you choose this fall, be sure the skin
is not kicked or broken which will allow rotting more quickly. Avoid allowing
your pumpkins and gourds to sit in a wet area. Look for a stem that is still
green and firmly attached for the same reason. While outdoor displays will last
much longer, an indoor display will last better if placed in a cool, dry room
or porch.
This article was published by Michigan State University
Extension. For more information, visit http://www.msue.msu.edu.
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.
I have several free roosters, bantam and full sized if anyone
is interested. Young, healthy. 3 month old muscovy mostly black ducklings
for sale $5. Kimwillis151@gmail.com
New- Gardening on the Road- November 10, 2014, 4:30 - 7 p.m. Eastern Michigan
Fairgrounds, 195 Midway St., Imlay City, MI
A class for those interested in:
Picking the best varieties
to select for your home garden
When a vegetables is ready
to harvest
Getting answers to your
gardening questions
Growing your own greens,
root vegetables and squash
Pumpkins and their
kin—winter squash
How to store and cook your
produce
Watching cooking demos for
easy to prepare dishes
Tasting samples of delicious
new dishes
Learn great composting
techniques, stabilize soil pH, keep moisture and air in soil and provide
nutrients. Set up bins, hot, warm and cold composting methods and worm
composting
Cost: $20 Online registration due by Nov. 6. Call for
more information at 810-989-6935,
810-667-0341
Presented by the Master
Gardeners of St. Clair and Lapeer Counties. Visit the Gardening on the Road
registration page for more information.
Composting
with Red Worms, November 6, 2014, 6:30 - 8 p.m. MSU
Extension Office, 21885 Dunham Rd., Clinton Twp., MI
Macomb MSU Extension is presenting “Composting with Red
Worms” on Thursday, November 6, 2014 at the Macomb MSU Extension Office, 21885
Dunham Rd., Clinton Twp., 48036 (Use Entrance E at the rear of the building).
Join us from 6:30-8 p.m. for a free presentation on worm composting. Learn how
to use worms to compost your food scraps. Master Composter volunteer Sarah
DeDonatis will cover everything from the type of worms to use to the
construction, care and maintenance of the worm bins.
Contact: Mary Gerstenberger, gerste10@anr.msu.edu,
586-469-6085
Please register in advance by calling 586-469-6440.
Prairie
Seed Collecting, Sunday, November 2, 1:00 pm, Seven
Ponds Nature Center 3854 Crawford Rd, Dryden, Phone:(810)
796-3200
Come out to our tall grass prairie to learn all about
the prairie and its plants while collecting seeds for your own yard or garden.
Bring some paper bags and a bucket if you plan on collecting seeds. $3
admission for non-members.
Skeleton
Trees, Sunday, November 30, 2:00 pm, Seven Ponds Nature Center 3854 Crawford Rd,
Dryden, Phone:(810) 796-3200
Now that most of the trees are bare let’s see if we can
figure out which tree is which during this nature walk. $3
admission for non-members.
Cottage
to Commercial: Ingredients for a successful food business- Several locations
and dates
Michigan State University Extension and MSU Product
Center Educators will conduct four food business planning classes September
through November in Berrien, Muskegon, Ingham and Kent County, Michigan locations.
The two-hour session addresses basic food processing,
regulatory requirements, business development resources, and related topics.
The program targets individuals who are interested in starting a licensed,
commercial food business.
The Kent County session is scheduled for 10 a.m. - 12
p.m., Tuesday, Nov. 11, 2014 at Kent County MSU Extension 775 Ball Ave. N.E.,
Grand Rapids, MI 49503. The fee is $20 per person, and registration is
available online through Nov. 4, 2014.
The MSU Product Center helps aspiring entrepreneurs and
existing businesses to develop and launch new product and service ideas into
food, agriculture, bioenergy and natural resources markets. A statewide network
of Innovation Counselors is available to counsel individuals interested in
starting related business ventures. Last year the MSU Product Center assisted
647 clients with business planning.
Those who are unable to attend one of the offerings are
invited to request counseling with a field- based MSU Product Center innovation
counselor at www.productcenter.msu.edu , or by phone at 517-432-8750 This
article was published by Michigan State University Extension.
Grow
it! Cook it! Eat it! Workshop, Nov. 12. MSU
Extension Ingham County Lansing Office and MSU Extension – Livingston County
Learn how to grow, store and prepare a variety of fresh
vegetables by attending one or all of these mid-Michigan workshops.
Posted
on August 12, 2014 by Diane Brown, Michigan State University Extension
Home vegetable gardening is once again popular. In
addition to vegetables you grow yourself, a bounty of beautiful produce awaits
at farmer’s markets and from community supported agriculture (CSAs). But do you
know the best varieties to select for your home garden? Do you know how to tell
when a vegetable is ready to harvest, or what to look for at the market? How to
store them? How to cook them? Get answers to these questions and more during a
series of three Grow it! Cook it! Eat it! workshops from Michigan State
University Extension designed to help you make the most of fresh garden
vegetables. Cost: $20 for one session/$50 for all three.
Nov. 12, 2014, 6-8 p.m. Pumpkins and Their Kin – winter
squash and pumpkins Location: MSU Extension Ingham County Lansing Office, 5303
S. Cedar St., Lansing, MI 48911
Register online for these exciting workshops, and save
$10 over individual workshop pricing when you register early for all three
events. Contact the Ingham County MSU Extension office at 517-676-7207 for more
information.
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