October 14,
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.
 |
| Fall flowers |
Hi Gardeners
It was cloudy this morning but quite balmy when I went to
the barn to feed. I shut off the furnace
and opened the windows when I came back inside. I wish the warmer weather could last but this
weekend is predicted to be cooler again.
Robins are everywhere in the yard and around our pond and
pastures. They are migrating through I
think and are eating the wild grapes and berries on the woody nightshade and Virginia
creeper. Most of the Autumn Olive berries are already gone. I am still hearing red winged blackbirds and
seeing turkey vultures so migration isn’t finished yet.
Some of my plants were frost blackened last week but
remarkably some soldier on. I even have
a morning glory still blooming under the mulberry tree. Most of the dahlias have succumbed but one or
two are still blooming. Even the fibrous
bedding begonias I have in bowls in the front are still blooming nicely.
My potted Key Lime tree was very happy with its summer
vacation outside and grew a couple feet.
It has a few pretty blooms on it now and I am wondering if I will get
some fruit. Some of the plants I brought
inside are dropping leaves despite the fact I am supplementing their light with
a grow light this year.
I added some Spanish Bluebells,( and pink bells) bulbs to
the garden last evening and planted 50 tiny bulbs of Miss Wilmot, a crocus that
is white with a true blue center. I also
planted some Winter aconite and some additional tulips. I am now caught up with bulb planting until I
get my back ordered bulbs. I can say
that the freeze last week did not kill all the mosquitoes yet as I was attacked
as I planted bulbs.
Fall leaf color will soon be at peak if it isn’t
already. I have seen some pretty trees
but many of my own trees don’t seem to be coloring as nicely as in other years. If we get heavy rain and wind tonight as
predicted many leaves will be gone. If you want some pictures get them soon.
If you still have herbs to harvest better do that soon too. Remember
your car makes a dandy herb dryer. Just
let the herbs sit on the back window ledge in a brown paper bag while the car
sits in the sun for a few days. Or you
can tie up little bunches and hang them from the coat hooks most cars have
behind the seats. It makes the car smell
good too.
Grapefruit juice does help you lose weight
Grapefruit and grapefruit juice have been a part of many
diets since dieting began. But now there
is some research that actually proves grapefruit juice may help you lose weight
and can lower blood sugar levels. A new study by the University of California, Berkeley found that mice which were
given pulp free grapefruit juice slightly sweetened with saccharin gained less
weight than mice drinking plain water sweetened with saccharin and their blood
sugar levels were lower than the water drinking mice when fed a similar diet.
In a separate study mice were either given naringin, a
bio-compound isolated from grapefruit or metformin, a drug commonly used to
lower blood sugar in human diabetics. The naringin lowered blood glucose levels
as much as the prescription drug.
However, naragin alone did not improve weight loss, which according to
researchers, suggests there is more than one active ingredient in grapefruit
juice that helps with weight loss.
Some things to keep
in mind about this study, before you load up on grapefruit juice are that it
was done on mice and it was funded by the California Grapefruit Growers
Cooperative. However the researchers
insist the funding did not dictate how the research was conducted or what
results were reported.
Another good thing about marijuana
If you are going to get in an accident that causes severe
brain damage better hope you have some THC, a compound found in marihuana, in
your system. Research published in the October edition of The American Surgeon studied 446 people with similar brain
injuries. They found that those who had THC in their blood at the time of the
accident (measured by a urine test) were more likely to survive the injury and
less likely to suffer from permanent loss of brain function than those who did
not have THC in their blood. This supports
research done on animals that found THC had a protective function in brain
injuries.
The research was conducted by the Los Angeles Biomedical
Research Institute at Harbor-UCLA Medical Center. More research needs to be done to see if
giving THC soon after a brain injury will improve the chances of survival and
lessen brain damage.
A fungus that’s better than fertilizer
Researchers have found that a fungus is as good at
increasing plant growth and greater root, flower and seed weight as commercial
fertilizers, maybe better. It’s so good
that a compound made with it has been patented. The fungus is Colletotrichum
tofieldiae, which is isolated from the roots of Arabidopsis thaliana, which is
a common plant used in research.
The research was done at Centre for Plant Biotechnology and
Genomics, Madrid, Spain. Researchers are
hoping that this natural “fertilizer” will prove very beneficial to organic as
well as conventional crop growers.
Bulbs
that bloom in fall
Gardeners
are aware that they need to plant spring blooming bulbs in the fall but they
may not know that there are some bulbs to plant in the fall that will actually
bloom in the fall. These bulbs often
bloom when other garden plants have faded and provide a needed burst of color
to the garden. Most of these bulbs are
easy to grow and once established will multiply and provide you with reliable
show each autumn. Gardeners from zones
3 through 9 will be able to grow at least some of these bulbs.
There are four
main types of fall blooming bulbs that are hardy in zones 5-6, the Cyclamens,
the Colchicums, the Fall Crocus, and Sternbergia. Nurseries that sell other fall planted bulbs
that bloom in spring will usually sell some of the fall bloomers, although some
unusual species may be hard to find.
Cyclamen family
The Sowbread
Cyclamen, C. hederifolium, sometimes sold as (C. neopolitanum) and the rarer
Cyclamen cilicium are two members of the Cyclamen family that bloom in the
fall. Other species of Cyclamen bloom in
early spring or are grown in pots for the florist trade. Sowbread Cyclamen is much prettier than its
name and is hardy to zone 5. It has
pretty triangular shaped dark green foliage with silver spots and streaks that
may appear before or after the plant blooms. The foliage often persists well into
winter. In zone 5 C. hederiflolium
usually blooms in September. The flowers
are tiny pink “shooting star” versions of the familiar florist cyclamen. They will be put up in succession and last a
long while in cool weather.
Sowbread
Cyclamen corms (bulbs) are large- good bulbs will be 4-5 inches across. The bulbs are round with a slightly flattened
top. They can be offered for sale in the spring or fall. Bulbs planted in the fall probably won’t
bloom until the following fall. C.
hederifolium doesn’t reproduce by splitting off new corms, rather the bulb
itself gets bigger each year, eventually forming a large clump of foliage and
flowers.
Cyclamen cilicium
has heart shaped foliage of green mottled with a lighter color. The undersides of the leaves are purplish
red. The tiny flowers are variable
shades of deep pink to lighter pink with a red blotch at the center. If you can get close enough the tiny flowers
smell like honey. C. cilicium is only
hardy to Zone 6. Both Cyclamen species
prefer light to partial shade and rich organic soil. They like to be dry in the summer.
Colchicum Family
 |
| Colchicum. |
There are
numerous species of Colchicum that can be grown in the garden including C.
autumnale. C. bornmuelleri, C.Byzantium, C speciosum, C.cilicicum. There are also numerous hybrids and species
variations. Most are hardy from zones
5-9 but some are hardy to as far north as zone 3. Some species have narrow crocus type foliage
and others have broader, more strap shaped foliage. Depending on species the foliage may appear
in spring and summer or after the plants bloom in the fall.
Colchicums
have flowers similar to crocus but much larger.
However there are double flowered varieties that look like either small
peony flowers or water lilies. The
flowers appear from the bare ground on long stems ( about 6 inches high). They range in color from white through shades
of pink, carmine, mauve and lilac. Some
species such as C.bornmuelleri and C.speciosum are fragrant. Flowers may be produced in succession and
last well into freezing weather. Large
groups make a fine show of fall color.
The bulbs
of colchicums are large also and should be planted as soon as you receive
them. They will often bloom even before
you plant them, if you delay, and this isn’t good for the plants. Colchicums will thrive in sun or semi-shade
and like good, organic soil. They spread
in good conditions by making daughter bulbs and also though self- seeding. Ants like the seed coating and carry them
into tunnels, effectively planting them.
Colchicums are poisonous so
are seldom eaten by wild animals. Make
sure pets and children don’t eat the bulbs or other parts of the plant.
Crocus family
There are
several species of crocus that bloom in the fall instead of the spring. They include the saffron crocus, C.
sativus, from which the very expensive
spice is made and other species such as C. speciosus, C. kotschyanus, C.laevigatus
fontenayi, C. medius, C. ochroleucus.
These have foliage and flowers much like the familiar spring flowering
crocus. Most bloom in October in zone 5
and are hardy from at least zone 5-9 but check the zone hardiness when you
purchase autumn blooming crocus.
Most autumn
blooming crocuses have flowers that are shades of blue or purple or white. Plant the small bulbs as soon as you receive
them and some will bloom the same year.
Others will need a whole year to bloom so mark the spot. If they aren’t eaten by mice and squirrels
which like them, crocus will multiply through new bulbs and through seed. You will get better blooming if large clumps
are dug every 4 years, separated and replanted. Crocus will grow in full sun to
partial shade and like sandy soil.
Sternbergia Lutea
There is
only one member of this family that is fall blooming. Sternbergia flowers have 6 petals and look
much like golden yellow crocus. In fact they are often sold as yellow fall
crocus. They help to add yellow to the
fall blooming bulb palette. The foliage
of Sternbergia is broader than the narrow grass-like foliage of crocus. Sternbergia are only reliably hardy to zone
6. They prefer to be planted in full sun
in a spot that will be dry in the summer.
Where to plant fall blooming bulbs
Since fall
blooming bulbs have flowers close to the ground they need to be planted where
mature perennials and annuals won’t block your view of the flowers. Rock gardens are good spots for them as is
the very edge of a path. Low growing
groundcovers like small sedums or thymes may allow the flowers to peek through.
Since many won’t have foliage part of
the year, even when they are blooming, you should mark the location that these
bulbs are in so you won’t dig them up when planting other things.
If the fall
blooming bulbs are planted under deciduous trees, watch that leaves don’t cover
the flowers as they fall. After the
flowers are finished however, it’s fine to rake a layer of leaves over them for
winter protection. Fall blooming bulbs
are a gardener’s special treat, something pretty and blooming when everything
else is dying. Try some in your garden
soon.
Cooking
and canning pumpkins
Its fall
and pumpkins are available locally. Most
of the pumpkins on the market are going to be turned into Jack O’ Lanterns but
pumpkin is used in a variety of dishes from soups to desserts. It’s tasty and good for you too. Why not turn some of the pumpkins you grew or
bought at the market into some delightful dishes?
While pie
type pumpkins are best for cooking, any pumpkin can be cooked. This article
will give you the scoop on cooking, caning and freezing fresh pumpkins. Winter squashes can also be cooked, canned
and frozen exactly like pumpkin.
Preparing pumpkin
Here’s how
to prepare a pumpkin for fresh use in a recipe.
Select ripe, firm pumpkins. Do not
use pumpkins that have been frosted or frozen. Wash the pumpkin well under
clean, running water. Cut the pumpkin in half. Scoop out the stringy goop and
seeds in the center of the pumpkin. Save
the seeds for roasting if you want.
Scrape the
inner side of the pumpkin with the blade of a spoon until all the stringy
matter is gone. Cut the pumpkin into 1 inch chunks unless you are roasting or
grilling it. In those cases cut it into
3-4 inch chunks. Stand each chunk on end and slice off the rind or skin with a
sharp knife. There is a color change
between the hard rind and the fleshy part.
Discard the rind.
Proceed
with your recipe directions or see cooking tips below.
Cooking fresh pumpkin
There are
two main ways to cook a fresh pumpkin.
You can place chunks of prepared pumpkin flesh in a pan with enough
water to cover them and cook on low heat until it is softened. Drain off the
cooking water. For most recipes you will
then mash the pumpkin with a potato masher, blender or even a spoon. In some soup recipes the pumpkin chunks will
be cooked in other fluids.
You can
also bake or grill larger pumpkin pieces. Lightly spray the grill or a cookie
sheet with olive oil or a butter spray. Place the pumpkin pieces on it. Bake at 325º or grill on medium heat until
the pumpkin is softened. Occasionally
halved or quartered cleaned pumpkins are baked.
Consult your recipe but generally baked and grilled pumpkin is also
mashed or pureed.
Canning pumpkin
The easiest
way to have cooked pumpkin on hand for recipes is to can it. This allows you the convenience of having
cooked pumpkin for recipes throughout the year also. You will need a pressure canner to can pumpkin. When you can pumpkin at home you are making
good use of a local and seasonal food source.
It is not
safe to can mashed pumpkin as the center of the pumpkin in the jar is too dense
to allow proper heating to prevent bacterial growth. It will be soft and easy to mash when you
open the can to use it. Also add spices just before using the pumpkin
for best flavor.
You will
need 18-20 pounds of whole pumpkin to can 7 quarts of pumpkin. Clean and
prepare pumpkin as outlined in the beginning of the article. Clean 7 quart
jars, rims and lids in hot water and keep warm. Place the pumpkin chunks in a
large pot and add water to cover them.
Bring the
pot to a boil and then boil for 3 minutes.
The pieces should still feel firm. Save the cooking water and keep it
hot.
With tongs
remove chunks of pumpkin and pack your jars with them to 1 inch from the
top. Do not mash the pumpkin. Ladle the
hot, saved cooking water over the pumpkin pieces, leave one inch of space at
the top. Run a bubble stick through the jars to remove bubbles, wipe the rim
and add the lid and screw band.
Place the
jars in a pressure canner and process for 90 minutes. Set pressure on a dial gauge at 11 pounds at
up to 2,000 feet altitude, 2000-4000 feet at 12 pounds, 4000-6000 at 13 pounds and
above 6000 feet altitude at 14 pounds.
For weighted gauges set them at 10 pounds up to 2000 feet altitude and
15 pounds above 2,000 feet altitude.
Remove jars
and allow them to cool. Check seals and
label before storage.
Freezing pumpkin
You can freeze
chunks of pumpkin that have been blanched and finish cooking them later or you
can cook, mash and season pumpkin before freezing. To blanch pumpkin cut it into chunks, and
place the chunks in boiling water for 3 minutes. Drain the pumpkin pieces and freeze in
freezer bags or containers.
To freeze
mashed pumpkin cook the pumpkin as described earlier in the article. Mash the pumpkin and put it in freezer bags
or containers to freeze. You can season
the pumpkin before freezing but not seasoning it before freezing allows you
more flexibility later when you use it.
Now that
you have some canned or frozen pumpkin to work with you can experiment with all
of the great pumpkin recipes and surprise someone you love.
This
week’s weed- White Sweet Clover
 |
| White sweet clover. |
White Sweet Clover is found both in abandoned fields
and roadsides and in cultivated fields.
It’s an excellent cover crop, returning nitrogen to the soil, it is a
good pasture plant when young, and makes fragrant, tasty hay. It prefers sunny locations.
White Sweet Clover can get up to 7 feet tall when
conditions are good and nothing is eating it and spreads its strong stems out
to look like a bush. It has the familiar
3 lobed leaf of most clovers and tiny white flowers clustered in spikes on the
top of the plants. Bees like the
flowers and make a nice flavored honey from it. There is a yellow flowered
sweet clover also, although it doesn’t get to the impressive size White Sweet
Clover does.
Both White and Yellow Sweet Clovers are not native
plants, although they have naturalized across the country.
Plant some bulbs this fall.
Believe in the future.
Kim Willis
“He who has a garden and
a library wants for nothing” ― Cicero
More Information
Grow
your own garlic this fall
October
is the ideal time to plant garlic for harvest next July.
Posted
on October 10, 2014 by Diane Brown, Michigan State University Extension
While the impending Halloween holiday may bring to mind the
fabled ability of garlic to ward off vampires, gardeners are more likely to be
thinking of planting it in hopes of a good crop of savory garlic bulbs next
year. Fall is the time to plant garlic for next year’s harvest.
 |
| Great garlic. Credit en.wikipedia.org |
Most of the garlic found in supermarkets is the softneck
variety, grown in warmer climates. Elephant garlic, also grown in warmer
climates, is not true garlic, although it has a mild garlic flavor. It is
actually more closely related to leeks. When it comes to growing garlic in
cooler climates like Michigan, hardneck garlic is a more winter hardy choice.
Hardneck varieties produce a flowering stalk (scape) while softneck varieties
typically do not. The flowering stalks produce small, aerial cloves called
“bulbils” that may be harvested and eaten. Flowering scapes may also be
harvested and eaten just after they start to curl – they are excellent for stir
fries. Hardneck garlic has fewer cloves, typically five to eight per bulb, than
softneck garlic. Garlic is propagated by planting cloves. Half a pound of
garlic for planting will usually provide enough for 15-20 plants.
It is best to purchase garlic from a producer. Good results
are unlikely from planting garlic purchased at the grocery store. There are
many garlic varieties to choose from. Two hardneck varieties that are
recommended in Michigan are “Music” and “German White.”
Garlic prefers to grow in full sun and in well-drained soils
that are high in organic matter – about 5 percent organic matter is ideal. The
optimum soil pH for garlic is between 6 and 7. If the soil pH is below 5.8,
lime is recommended. If you haven’t tested your soil within the last few years,
Michigan State University Extension offers Soil Test Kit Self-Mailers for home
gardens that can be purchased from shop.msu.edu. Limit the fall application of
nitrogen to 25 pounds per acre of nitrogen (about 0.6 pounds per 1,000 square
feet) as a pre-plant application. Follow the phosphorus and potassium
recommendations of the soil test. Garlic has a moderate to high demand for
nitrogen, so fertilizer can be incorporated before planting. Apply phosphorus
and potassium according to soil test results and incorporate both before
planting.
Planting in October will help get roots established before
the ground freezes. Shoots may not emerge from the soil until the following
spring. Separate the individual cloves no more than two days before planting.
Plant them with the base of the clove 2-3 inches deep with the pointed end up.
Row spacing may vary, but spacing 4 inches apart within rows is satisfactory.
Spacing will depend on the size of your planting and the space you have
available. Plants can be arranged in double rows 12 inches apart with spacing
of 36 inches from the next set of double rows.
After planting, mulch with 3-4 inches of leaf or straw
mulch. It will help with weed control, and will reduce fluctuating temperatures
during the winter and early spring. Be sure to water in plants after you are
done with the planting and mulching.
Make additional applications of nitrogen the following
spring with 40 pounds per acre (0.9 pounds per 1,000 square feet) applied in
March or early April when the garlic starts to grow, and another 0.9 ounces per
1,000 square feet around May 1. Don’t apply nitrogen after the first week in
May or development of bulbs may be delayed. Garlic needs 1-2 inches of moisture
per week while it is actively growing. Stop irrigation at least two weeks
before the expected harvest date to avoid reducing garlic quality. Garlic bulbs
are ready to harvest when 30-50 percent of the leaves have died back, usually
sometime in July.
For more detailed information on growing garlic, go to the
Gardening in Michigan website and download “Producing Garlic in Michigan” by
Ron Goldy.
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.
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- Captivating
Combinations Sat, October 18, 9am-1pm, MSU Extension-Oakland at Oakland Co. Exec. Office. 2100
Pontiac Lake Rd, Waterford Township, MI
Explore the
basics of successfully combining plants. $20. Register: 248-858-0887.
New-Rare
& Unusual Plants Mon,
October 27, 7pm. First United
Methodist Church 1589 W Maple Rd, Birmingham, MI
Sponsored by
Metro Detroit Hosta Society and presented by Don Rawson. For more information
contact Hgold2843@comcast.net
New- Michigan
Bee keepers Association Fall Conference October24-25, 2014, Holiday Inn Gateway Center, 5353 Gateway
Centre, Flint, Michigan
For those
interested in beekeeping and pollination services, the Michigan Beekeepers
Association is putting on their annual Fall Conference Oct. 24-25, 2014. This
two-day event features workshops, a trade show, honey-judging contest, and
keynote speaker David Hackenberg. Hackenberg is a premier beekeeper,
pollinator-health advocate and speaker from Pennsylvania. In addition to having
served as the president of the Pennsylvania State Beekeepers Association, the
American Beekeeping Federation and as member of the National Honey Board,
Hackenberg is the current chairman of the Honey Bee Health Advisory Board.
On both
days, Michigan State University Extension specialist Walter Pett and MSU
researcher Zachary Huang will be teaching how to identify and manage foul
brood. On Friday, Oct. 24, Huang will also demonstrate how bees see differently
from other animals and how this affects their pollination behavior.
Folks can pre-register online at a reduced cost or on
site at full cost. Having a current 2014 MBA membership reduces the cost as
well. Check your membership status and see below for the scale of registration
fees. To pre-register:
Note: Pre-registration will close Wednesday, Oct. 22,
2014.
Registration fees
Pre-Registered
MBA Member, 2-Day:
$20
MBA Member, 1-Day:
$10
Non-Member, 2-Day:
$40
Non-Member, 1-Day:
$20
Spouse/Guest, 2-Day:
$10
Spouse/Guest, 1-Day:
$5
Paid At-the-Door
MBA Member, 2-Day:
$25
MBA Member, 1-Day:
$15
Non-Member, 2-Day: $45
Non-Member, 1-Day:
$25
Spouse/Guest, 2-day:
$15
Spouse/Guest, 1-Day:
$10
Volunteers are always needed and welcomed. Please
contact Steve Tilmann, MBA Treasurer, at treasurer@mba-bees.org to volunteer.
New- Garbage
to Garden, October 21, 2014, 9 a.m.-5 p.m. MSU Extension, 21885
Dunham Rd. Ste. 12, Clinton Twp., MI
This program is for community garden leaders and
program planners, school garden leaders, urban farmers who are currently
composting or would like to compost at their garden site and may be considering
expanding to accept additional organic food waste from participating gardeners
and local food establishments.
Agenda:
9 a.m.—12 p.m. Mid-scale Composting in your community
garden
12—1 p.m. Lunch and Case study—conversations with
community garden leaders
1—5 p.m. Michigan Master Composter Train the Trainer
Cost: $75 (includes registration, all materials and
lunch)
Contact: Beth Clawson: 269-657-8213 clawsonb@anr.msu.edu or register on line
at:
New- Gardening
for Bees & Other Pollinators Fri, October 24, 10-11:30 am
480 S Adams Rd, Meadow Brook Hall, Oakland University, Rochester, MI
Sponsored by Meadow Brook Garden Club. Prof. Rufus
Isaacs speaks on the current status of honey & bumble bees. $5 fee. For more info. Call 248‑364‑6210.
New-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.
New- 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.
New- 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.
Smart
Gardening Roadshow, October 16, 2014 5:30 - 9 p.m., Kettunen
Center, 14901 4-H Drive, Tustin, MI 49688
Two classes in one night! Bright and colorful gardens
using native plants in garden designs for eco-friendly gardening! Join Consumer
Horticulture Educators Mary Wilson and Rebecca Finneran from Michigan State
University Extension for an evening of fun! Bring your gardening friends,
neighbors and spouse to learn the latest in Smart Gardening!
Greening the Garden… A Smart Gardener’s Journey
If you love plants and garden design, but find yourself
making resolutions to “green your garden,” don’t assume that all things
beautiful must be put out to pasture. During Finneran’s presentation, you will
get ideas for plants and design that are water smart, pest free and low input!
Native Trees and Shrubs with Bling!
There are many reasons you might want native plants in
your garden, yet a common perception is that they are drab and boring. Not so,
as we’ll learn from Mary Wilson. Mary will share some of her favorites, both
native species and their cultivars, for a bright and colorful garden in various
seasons. No longer the step-children of the plant world, but those with
attitude and bling!
Registration fee is $25.00 by Oct. 9, 2014. No refunds
will be made after this date, but substitutions are welcome! On-site
Registration is $35.00. Contact:
Marybeth Denton: Denton.Marybeth@anr.msu.edu, 989-539-7805
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 Ingham County program will be held 10 a.m. - 12
p.m., Thursday, October 16, 2014 at the Hilliard Building, Conf. Room B, 121 E.
Maple, Mason, MI 48854. The fee is $20, and registration is available online
through the Oct. 10. For details, call 517-526-7895.
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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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
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