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Tuesday, January 20, 2015

January 20, 2015 Kim’s Weekly Garden Newsletter

January 20, 2015 Kim’s Weekly Garden Newsletter    © Kim Willis

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
Remember spring?

It’s a somewhat dreary, snowy day but relatively mild so I won’t complain. There were more sunny days than usual last week and the houseplants enjoyed the basking as did my dogs.  I have been perusing seed and plant catalogs, making lists and checking them twice.  If you are interested in new or unusual plants make sure to get mail orders in early so you’ll get what you want. 

Unless you want something that’s new or quite rare I suggest you shop at local garden shops for plants.  You’ll get bigger plants for the same money spent and you will get to choose the plant, not some warehouse worker.  Seeds and bulbs, however, are often better purchased through the mail.  You’ll get a better selection, they are stored and handled better, and you won’t have to stand in a store reading packages to choose them.  Order them early too, so you get what you want.

You can start seeds for impatiens, petunias, coleus and other slow growing plants indoors now. You can also pot up tuberous begonias for blooming plants by last frost date. 

If the weather is mild get outside and prune those fruit trees.  You might want to bring inside some pussy willow branches or forsythia for forcing too.


Interesting facts about Rattlesnakes

There are 13 species of rattlesnakes in the US.  Many are now rare and the government is indicating that the Eastern Diamondback rattlesnake will soon be listed as an endangered species. Rattlesnakes have live young and they hibernate in cold times of the year. They are an important part of the ecological system helping to keep rodent populations in check.
Massasaugas rattlesnake

The rattlesnake species that Michiganders are most likely to encounter is the Massasaugas. The Massasaugas rattlesnake is found in about 79 areas of Michigan and is in severe decline. This small, (up to 3 feet) secretive snake may not occur outside of Michigan any longer, so we must protect it in Michigan. Massasaugas rattlesnakes return to the same place each year to hibernate, which may make them particularly vulnerable.  They are a protected species and you cannot legally kill, harm, trap, relocate or otherwise disturb this snake.  Timber rattlesnakes are sometimes said to be found in Northern Michigan, although this is disputed by some naturalists. 

Rattlesnakes get their names because these pit vipers have hollow segments on the end of their body ( tail) that vibrate, producing a buzzing sound when the snake is disturbed. The segments are composed of keratin, a horn like material. When a rattlesnake is going after prey it does not “rattle”, it reserves that noise for warding off would be predators.  While rattlesnakes will generally buzz before striking a human or dog, they don’t have to give a warning.

While the rattlesnake adds a new rattle segment each time it sheds its skin you cannot determine the age of the snake by how many “rattles” it has.  That’s because a snake may shed its skin more than once a year and rattles are often knocked off by accident, even though a rattlesnake carries this portion of its tail off the ground when it moves.

Rattlesnakes inject venom into their prey to subdue it before they eat it through two hollow teeth in their mouth, commonly called fangs. The venom has two major components, one works to interfere with blood clotting and causes internal hemorrhaging and tissue necrosis. The other part works to paralyze the nervous system. There are several minor variations of each major component as well.

Different species of rattle snakes have different mixes of the venom components. Recently researchers in Florida also discovered that rattlesnake venom also varies within the same species and varies greatly among different geographic locations, populations of the same species a few hundred miles apart will have different venom characteristics.  Venom with more effects on the nervous system is the most deadly.

The researchers believe venom in rattlesnakes evolves quickly and changes over a few generations in a population of snakes.  This is because prey animals (rodents, other small animals and birds), and predators of rattlesnakes are always evolving resistance to the venom.  Predators of rattlesnakes include King snakes, whip snakes, crows, ravens, roadrunners and opossums. Researchers studied opossums and found that their resistance to rattlesnake venom was based on the area they lived in.  If the opossum was moved hundreds of miles away it might not have much resistance to rattlesnake venom from snakes in the new area.  

The evolving, changing nature of venom probably explains why some medical institutions are claiming that current antivenins don’t always seem to work as well as they used to. It means, say researchers, that antivenin needs to be developed for each geographical location of rattlesnakes to be the most effective.

Every year the CDC estimates that between 6,000 and 7,000 people are bit by a rattlesnake and the number of dogs and livestock bitten is much higher.  A very venomous bite causes extreme swelling around the puncture wounds, redness, great pain, and will eventually cause nausea, vomiting, profuse sweating, weakness and heart failure. Not all bites cause major symptoms because venom varies as mentioned, and if the snake has just discharged venom into something else the venom amount left to be injected may be small.  

While an adult probably wouldn’t die from most rattlesnake bites, the bite is often extremely painful and can cause a lot of damage in the area bitten.  Adults can die though, especially smaller ones, and children are especially vulnerable.  When someone is bitten by a rattlesnake immediate medical attention is needed. Here’s what to do if bitten by a rattlesnake.  First start for, or call for, medical care immediately. It is best to get to medical help within 30 minutes if possible. Keep the victim calm and quiet. Remove any rings, or other jewelry or things like tight boots, in the area of the bite that could be hard to remove if the area swells up.  

Elevate the area bitten so that it is higher than the heart.  Do not apply ice.  Wash the punctures with soap and warm water if available. Do not cut an x or otherwise cut around the wound. This makes things worse, not better. If you have a suction device in a first aid kit for snakebite you can use that but don’t suck on the wound with your mouth. This causes infection and could cause you, the rescuer, problems too. Don’t apply tourniquets, these too cause more harm than good. With administration of antivenin and supportive care victims usually recover.     


Eating and medicating with trees and shrubs - Part 2

Hickory
As a child I remember eating hickory nuts from a big tree across the street.  There was also a hickory tree in my grade school yard.  But do you know where there is a hickory tree now? The trees do not start bearing nuts until they are about 40 years old and then only produce nuts every other year or so. This makes people reluctant to plant them.  The lumber of hickories is very hard and produces the most energy of any firewood. It was prized for tool handles and the Native Americans used it for their bows.  The slow growth and admirable qualities of hickories are what probably makes them scarce today.

Shagbark hickories were, however, once common across the eastern US.  They are large, majestic trees with bark that curls off the tree in long strips. Like walnuts, the roots of hickories produce juglone, a toxic substance that keeps many plants from growing in their root zone. 

The nuts of hickories are popular with both humans and animals. They have a hard green husk that needs to be removed and then the tan nut shell needs to be cracked to get at the meat.  Native Americans and early Europeans pounded the nut meats into flour and used it in breads and for thickening and flavoring soups.  The nuts can also be pressed for their oil.  Native Americans used hickory nut oil mixed with bear fat and applied it to the skin as an insect repellant. Early colonists often used hickory nuts in candies and cakes.

Small twigs of hickory were placed on hot stones in sweat lodges and the steam was inhaled for treatment of headaches and arthritic pain. The bark of the hickory is boiled in water and made into warm poultices for aching joints.

Sassafras
Sassafras is a small tree native to North America with orange brown bark and oddly shaped, mitten like leave which vary in shape from leaf to leaf.  The leaves have a delicious spicy smell when crushed.  The trees produce inconspicuous greenish flowers that are loved by bees and followed by small blue berries.  The trees have large extensive roots covered with a corky bark.  It is the roots that make sassafras a difficult tree to transplant and get established, although once established it will sprout back from the roots if the trunk is destroyed.  It is a pretty tree with an interesting history if you can get it established in the landscape.
Sassafras leaf.   Credit: commons.wikimedia.org

 It was the roots of the sassafras tree that quickly became the first plant product to be imported from North America to Europe.  Large quantities of sassafras root were transported to Europe in colonial times where it was hailed as the cure for almost everything.  The early economy of the Plymouth colony was very dependent on the exportation of sassafras root.  Even prior to that Spanish explorers of Florida and the southern coastline brought small trees and berries back and trees were growing in England by the mid-1600’s.  In North America and Mexico the leaves, berries, twigs and bark were also used in various concoctions by indigenous peoples.

Native Americans and later European settlers used the dried leaves of sassafras as a flavoring and thickener for soups and stews as well as drinks.  Filѐ powder, a spice mix used in Cajun cooking, is made from ground sassafras leaves.  The powdered leaves have a scent and flavor somewhat like cinnamon. Twigs, leaves and pieces of root bark are steeped for teas and cold drinks.  Sassafras tea was a common tonic used in spring for general malaise, (often caused by scurvy), and for colds, both for Native Americans and early settlers.  Root beer (both alcoholic and not), was once flavored with sassafras.  A drink made with milk and sugar and sassafras tea called 'Saloop,' was once popular in Colonial America and Europe. It was said that if twigs of sassafras were chewed that the addiction to tobacco could be cured.

The corky bark from the roots is also used as a much stronger remedy. All parts of the plant contain a potent drug called safrole, but it is most concentrated in the root bark.  A concentrated oil can be distilled from the roots. CAUTION:  Safrole can cause the heart to stop and cause destruction of the liver and kidneys so in 1973 the FDA banned the sale of sassafras tea and use of the drug medicinally, although folk remedies still exist.  Safrole, natural or synthetic, is used to make the illegal and dangerous drug MDMA or Ecstasy. Safrole is also known to cause genetic mutations and has been linked to cancer of the throat and esophagus. If you experiment with sassafras remedies please do so very carefully.

Native Americans gave women a tea from sassafras root bark during labor, probably to increase contractions, as the root bark tea has been known to cause abortions. It was also used for urinary tract infections and kidney stones. Usually they used the bark teas externally, on sores, insect bites and for arthritic pain.  A tea was also used on the hair to kill lice.  The Spaniards brought sassafras root bark teas back to Europe and claimed they could cure malaria and venereal diseases. This sparked a century or so where sassafras teas were a cure-all for everything and the potent oil and bark tea was used in all kinds of elixirs, which may have done more harm than good.

The essential oils from sassafras bark are still used in perfumes and cosmetics to a small extent.  A yellow dye can be made from sassafras root.  There are no known modern medical benefits of sassafras.

Sumac
There are 3 common members of the Rhus family or Sumacs that are edible and they occur throughout the eastern US.  Staghorn and Smooth sumac are very similar and it takes an expert to differentiate between them.  They are small trees or shrubs with many stems up to 10 feet or so tall. They have compound leaves consisting of 11-31 narrow leaflets that turn beautifully scarlet in fall.  They have inconspicuous flowers of greenish white that turn into clusters of hairy scarlet seeds in the fall.  The other species, Fragrant sumac, is a bit smaller than Staghorn or Smooth sumac, has only 3 leaflets and yellow flowers.  Poisonous sumac, which is quite rare here, grows in swampy areas and has white berries.  It should not be eaten of course- or handled as it produces a painful rash.

Sumacs are related to cashews and can cause allergic reactions in some people.  If you are allergic to cashews don’t use sumac for eating or medicine.  Also use sumac sparingly until you see if you are allergic.

Many people have heard of making  “lemonade” from sumac drupes (they are not berries though often called that). The red drupes are covered with fine hairs and it is these hairs that impart a tart, pleasant citrus taste to water.  To make “sumacade” pick fresh red sumac drupes in early fall. Use several large clusters of drupes to a quart of water. Soak them in cold water overnight, strain the liquid through cheesecloth, sweeten if desired and drink. It has a citrusy taste. This liquid can also be used in cooking, such as poaching fish. Do not soak sumac drupes in boiling water as heat causes a bitter taste. Sumac drink is high in vitamin C as well as pleasant tasting.

Native Americans had another use for sumac drupes.  They were gathered, dried and crushed then mixed with tobacco or with other herbs to smoke.  This was another plant that had economic value to early colonists. The dried sumac drupes were once more popular than tobacco in Europe for smoking and the colonists exported large quantities of them. Dried sumac leaves were also smoked. Native Americans also made pipe stems from sumac.

The leaves and young peeled stems of sumac were often eaten in early spring by Native Americans and early settlers.  Native children would strip a sumac stem of bark and chew on the twig as a treat. Leaves, stems and roots of sumac are used to make various dye colors.
Staghorn sumac.

Sumac roots are used in a number of folk remedies.  A sumac root tea was used for sore throat and diseases of the mouth, teeth and gums.  Sumac root tea was also used as a douche for female problems and externally on wounds and rashes.  Sumac root tea was also a common remedy for diarrhea.

Sumac makes a pretty hedge with an edible component in the landscape but beware that it spreads rapidly by suckering and seeding.  Some ornamental species of sumac are now offered, some of them are natives of other countries.  Use care in eating these species from other countries as little is known about their properties.

Oaks
There are a number of species of Oaks that are native to North America and the seeds of oaks, called acorns, have always been important to humans and animals as food.  Other parts of the oak from leaves to roots were also part of folk medicine and food.  Oaks are long lived, majestic trees and were often sacred trees to various indigenous people on this continent and others. 

As far as oaks go, each tree has a different tasting acorn. The white oak was the preferred species of oak to gather acorns from in the Eastern US and certain trees had better tasting acorns than others. These better trees were marked and remembered by native people from year to year. Oaks usually bear acorns heavily one year and then sparsely or not at all the next year.

Acorns are gathered when they fall and stored for winter use. Underground caches of acorns stored by Native Americans have been found that date back 3,000 years. The outer shell is removed and the inner meat is first leached in several changes of water to remove tannins that would make the taste bitter.  The acorn meat is then dried and ground and pounded into flour. The work is labor intensive but this flour is quite nutritious, high in protein and fat.

Native Americans and the early colonists used acorn flour to make flat cakes cooked over the fire, in soups and stews and they mixed it with fat and dried berries to make the survival or travel food called pemmican.  Acorn flour was often used to extend wheat or corn flour.

Acorns are also an important feed for hogs. Colonists herded hogs into oak forests in the fall to fatten them and collected acorns for winter feeding.

The inner bark of oak trees was carefully collected as to not damage the tree, ground and used in teas for various ailments. The inner bark of oaks was also eaten as a survival food in times of scarcity.  Powdered oak bark was used for colds and sore throats, for cancers and tumors, for diarrhea and externally as a poultice for hemorrhoids, boils, and skin conditions. A poultice of oak bark powder and boiling water cooled just enough not to burn the skin is said to draw out splinters and other foreign bodies. It is the astringent tannins that probably make these cures useful.  

Oak bark tea is also a diuretic and has been used for bladder infections and to relieve edema. Oak bark tea is also taken to kill intestinal worms. Modern medicine is studying various extracts of oak bark for cancer treatment. Modern herbalists recommend two gelatin capsules of powdered oak bark taken with a glass of water three to four times a day for diarrhea.

Oak roots are used to produce dye.  Some native tribes burnt pieces of oak root and had people who were going to undergo surgery (such as to cut out an arrowhead) inhale the smoke.  It was said to ease pain.  The lumber of oak trees is strong and durable and used for building and furniture.

White Pine
White pines once covered vast areas of the northeastern US.  These trees were ancient giants when Europeans arrived and began cutting them for lumber. Now white pine stands are few and virgin, ancient stands almost non- existent.  White pines have uses other than lumber however, and Native Americans used them much like other trees we have discussed as sources of food and medicine.  Note: other types of pine can usually be used much like white pines.

In the spring Native Americans gathered white pine needles and boiled them in maple sap for a restorative, nutritious drink.  White pine needles have 5 times as much Vitamin C as a similar weight of lemons and they are also high in Vitamin A.  Early colonists and explorers used this drink to prevent scurvy.  The needles were also boiled with water into a hot tea to treat colds and sore throats. When water wasn’t available the needles were chewed.

Eastern White Pine. Credit: en.wikipedia.org
The seeds of white pines are shaken from the cones when they fall and open up and the dried seeds are powdered and used as a spice in Native American dishes. The inner bark of white pines can be eaten as a survival food. If you have fat, the soft white inner bark can be cut in pieces and fried.  Native American and early settlers chewed hardened lumps of pine sap like we chew gum. Pine sap was useful as a “cough drop” and is still found in some cough drops on the market.  Pine pollen is high in a testosterone like substance and is gathered and used as a male “stimulative.”

Spruce
Many species of spruce are native to the US and spruce needles and bark are used much like pine.  The needles can be boiled in maple sap or water and used like pine needles.  A spruce beer fermented from spruce sap was once popular with early colonists.  Spruce sap makes a good chewing gum also.

Interesting fact: The word Adirondack is Iroquois for bark eater.  Native Americans in the Eastern forests often consumed tree bark. 

These are not all of the native woody plants that can be eaten or used medicinally but for the sake of space and time I’ll stop here.  I hope to discuss more native plants in other issues.

Flower Quiz

Here’s the flower quiz I promised in an earlier newsletter.  The answers will appear next week.

  1. Wide Brim, Venus and Red October are variety names of what popular perennial used for its foliage? 
  2. Rudbeckia is another name for what? 
  3. Meconopsis is the formal name of what rare blue flowered plant? 
  4. Wake Robin is a common name for what woodland plant? 
  5. Culvers root has what colored flowers?
  6. Thunbergia, Cathedral Bells, and Love in a Puff are all what? 
  7. Chrysler Imperial, Josephs Coat, and Mr. Lincoln are all named varieties of what? 
  8. From what garden flower was a common heart medication derived? 
  9. Aruncus has what common name? 
  10. Dinner plate, cactus and anemone are all flower types of what plant?


Only 60 days to spring!

Kim Willis
 “He who has a garden and a library wants for nothing” ― Cicero


More Information
Kitchen moths: Winged invaders in kitchen-land
Little, tan moths are a common thing to find in kitchens during the winter months.
Posted on January 8, 2015 by Gretchen Voyle, Michigan State University Extension

“I have little, tan moths flying aimlessly around my kitchen. How could they be coming in my house now when it is snowing, and what are they doing?” This is a familiar question many Michigan State University Extension horticulture educators and Master Gardener hotlines across Michigan have received this time of year. These callers are not experiencing an invasion of strange snow moths. The moths are already living indoors and enjoying the bounty of food found in the kitchen. There are two kitchen moths that can be feeding on a number of food products found in almost all kitchens: the Indianmeal moth, the more common species, and the Mediterranean flour moth.

They feed in a number of food products that are not refrigerated, canned or in airtight containers. Their food choices include grain-based foods like corn meal, pancake and muffin mix, flour, rice, barley, cereal, oatmeal, pasta, unpopped popcorn, corn starch, dry bread crumbs and instant mashed potato flakes. These moths prefer finely ground grains or little pieces because they are small larvae when they are feeding. They could also be found in dried fruit and nuts. Often, dry pet food and birdseed are how they make it into the house. Spices like paprika, spice rubs and red pepper wreaths, chocolate and powdered milk can be targeted. Sometimes they are feeding in grain-based rodent baits tucked away from sight.

The Indianmeal moth has about a half-inch wing span and is silvery-beige with the lower portion of the wings a coppery color. At rest, this moth carries its wings close to its body rather than over its back. The Mediterranean flour moth holds its wings in the same position and is the same size, except the silvery-beige wings have scattered dark flecks. Both moths are poor fliers and fly erratically. The larvae look identical and are smooth, segmented, cream-colored caterpillars with brown heads.

The story begins when someone brings a food product into the house with Indianmeal moth or Mediterranean flour moth eggs or larvae inside. The larvae feed in the food product until they get as large as they will grow. As they travel, they leave a characteristic dusty silken thread behind them. Often, people mistake the threads for spider webs. They then leave the food product to pupate in another location like in a box of coffee filters, napkins or drinking straws. They will spin a silken cocoon around themselves and in about a week, they will emerge as an adult moth with wings.

Adults have only one purpose: date and mate. The eating days are over. The fertilized female looks for a food product to wiggle into. Eggs are laid on the food surface and mommy exits stage left. The eggs hatch and more larvae are feeding in the kitchen. Another generation is born.

The solution to the Moths of Misery is not found with pesticides. It has to do with checking all possible products and either disposing of them if they have “guests” or putting all good food into other containers. Because the moths can chew through plastic bags and various wraps and wiggle into aluminum foil, more durable containers are needed. Plastic or glass containers with screw tops or snap down lids work well. You can recycle food grade containers and re-label them. Plastic containers that originally held basmati or jasmine rice is an example. Food can be stored in the refrigerator or freezer. Larger amounts of dry dog food and bird seed can be stored in its original bag in a clean garage container with a lid in the garage until the moth problem has been solved.

Protect your assets from these hungry food wreckers. Your falafel mix will thank you.
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. Kimwillis151@gmail.com

New- Horticultural Therapy: Connecting People and Plants-March 13, 2015 - March 14, 2015 Plant and Soil Sciences Building, 1066 Bogue St., East Lansing, MI 48824

The Michigan Horticultural Therapy Association is excited to present two events 36th Annual Conference ‒ Friday, March 13, 8:30 a.m. ‒ 4 p.m. and a workshop ‒ Saturday, March 14, 8:30 a.m. ‒ 12:30 p.m. in conjunction with Agriculture and Natural Resources Week at Michigan State University. Join us for presentations, networking, vendors, books sales and more as we learn more about using horticulture as therapy.

For complete program and registration information, go to www.michiganhta.org or contact Cathy Flinton at cathy@michiganhta.org.


New- Michigan Herb Associates Annual Conference- March 13, 2015 - March 14, 2015 Eppley Center and Business College Complex/Kellogg Hotel and Conference Center, MSU Campus, East Lansing MI.

The theme of the 28th annual Michigan Herb Associates (MHA) Conference is “Sensational Savory.” The Michigan State University (MSU) Department of Horticulture and Michigan Herb Associates sponsor the conference. The two-day MHA conference is filled with programs of interest to beginning and advanced herb gardeners and crafters who enjoy growing and using herbs as a hobby.

Lectures and demonstrations will take place at the Eppley Center and Business College Complex. A market of vendors will offer herbal plants and topiaries, herbal food-related items, decorative garden ornaments and jewelry, and many other gift items. MHA will have a small gift shop along with speaker book sales and signings. A live plant auction will take place Friday and Saturday.

Visit the MHA website at http://miherb.org/ to register online or download the registration form.

New- Organic Farming Intensives Initiative Classes March 12, 2015 - 9 am- 4 pm - Michigan State University, Brody Complex, East Lansing MI.
The Organic Farming Intensives Initiative will offer three to four all-day classes of single topics with a focus on organic farming. Possible topics include vegetable production, fruit tree management, soil health, transplants, pest management, farm-plan building and organic certification.

For more information, contact Vicki Morrone at sorrone@msu.edu or 517-282-3557. To learn more about the Organic Farming Exchange, visit http://www.michiganorganic.msu.edu/.

New- Michigan Beekeepers Association Spring Conference Friday, March 13, 2015 and Saturday, March 14, 2015 at the Kellogg Center on the Michigan State University campus, East Lansing, Mi.

There will be break-out sessions on both days covering a wide range of topics that should be of interest for both the beginner and advanced beekeeper alike.  And, of course, the ever-popular vendor area will be back so that you can see all of the latest beekeeping equipment in one place.  Also, this year we will be expanding the vendors to include a “beekeeping” trade show.  The trade show will feature major manufacturers of beekeeping equipment and gear.  Here will be your opportunity to see what’s new in the beekeeping world and meet the folks who actually make your stuff!

Pre-registration is available on-line and we encourage all attendees to do so.  When you pre-register you get a discount too!  We encourage all conference attendees to pre-register.  If you pre-pay when you pre-register, your conference material will be available for immediate pick-up… no waiting in line.  For more information go to http://www.michiganbees.org/2015-spring-conference/


New- World of Vines- Friday, January 23, 2015 at 10:00 AM  at the Ballroom of Meadow Brook Hall, 480 South Adams Road, Rochester MI

Sue Grubba, Master Gardener and owner of Creative Scapes, will introduce you to the world of vines and demonstrate what they can add to your landscape while using very little space in your soil. In their own twisting, twining or clinging ways, vines offer privacy along with a variety of colors and fragrances while also attracting wildlife. Guests are welcome. Coffee and refreshments will be served at 9:15 a.m. with program to follow at 10:00 a.m. featuring guest speaker

There is a $5 non-member donation. Reservations are not required. For more information, contact 248-364-6210, or MBHGCMembers@gmail.com, or www.meadowbrookhall.org

New- MSU Tollgate Maple Tapping and Pancake Celebration March 15, 2015-10 a.m. - 12 p.m. or 1 - 3 p.m. 28115 Meadowbrook Rd, Novi, MI,

Celebrate the Maple Tapping Season with Pancakes at MSU Tollgate! With a full-on pancake breakfast or lunch!

Identify and tap a maple tree, tour the sugar shack with ongoing evaporation, take a wagon ride, taste maple syrup, and tackle historical tools! Prior to the 2-hour program, enjoy a pancake celebration in the historic, 19th-century barn. Pancakes, coffee, cocoa, and of course, real maple syrup will be provided!

Eat your fill of yummy food and grab a cup of coffee 9 - 10 a.m. before your 2-hour program. Enjoy entertainment in the 19th century barn while you eat and relax.

Need to sleep in? Join us at 12 p.m. for a pancake lunch before heading out to the sugar bush at 1 p.m.

Cost is $12.00 per person. If cancellations are needed, please do so before March 11, 2015, to avoid cancellation fee of $5 per person registered.

The last day to register online is March 11, 2015.
Contact: tollgateprograms@anr.msu.edu or call Mandy Jacobs at 248-347-0269 ext. 238.  

New-Landscape Design Workshop Sat, February 14, 1 pm at All English Gardens locations- see below.
FREE. We provide the supplies & suggestions you need to plot an area & create a successful design. www.EnglishGardens.com.

Sign up in-store or on-line: www.EnglishGardens.com. Locations:  Ann Arbor, Maple Village Shopping Center, 155 N. Maple Rd., Ann Arbor, Phone: (734) 332-7900, Clinton Township, 44850 Garfield Rd. at Hall Rd., Clinton Twp., MI, Phone: (586) 286-6100, Dearborn Heights, 22650 Ford Rd., Dearborn Heights, MI  Nursery: (313) 278-4433, Eastpointe, 22501 Kelly Rd., Eastpointe, MI, Phone: (586) 771-4200, Royal Oak, 4901 Coolidge Hwy, Royal Oak, MI , Phone: (248) 280-9500, West Bloomfield, 6370 Orchard Lake Rd., West Bloomfield, MI, Phone: (248) 851-7506

Grand Rapids Smart Gardening Conference March 7, 2015- 8:30 a.m. - 4 p.m., Monroe Meeting Rooms DeVos Place, Grand Rapids, Michigan
 Classes include: “Smart Design of the Living Landscape-Putting back the Layers”, Rick Darke, “Tapping the Smart Gardener’s Work Force—Predators, Parasitoids and Pollinators!”, Elly Maxwell, Entomologist, Dow Gardens, Vegetable Potpourri for the Smart Gardener”, Rebecca Krans, “Grow More with Less-a Smart Approach to Gardening!”, Vincent Simeone Horticulturist, Author, Lecturer, Oyster Bay, New York.
Cost:  Early Bird Registration by Feb. 13 - $59  Late Registration - $70 Must pre-register. Enrollment deadline is Friday, Feb. 27, 2015 or until full. More info and online registration       http://events.anr.msu.edu/event.cfm?folder=smartgardening2015 or  Contact: finneran@msu.edu, 616-632-7865

28th ANNUAL MICHIGAN WILDFLOWER CONFERENCE- Sunday March 8 and Monday March 9, 2015- Kellogg Hotel & Conference Center , MSU campus, East Lansing MI.
Landscape Design: Where Art and Nature Meet.  For full agenda please see http://wildflowersmich.org/

$65 for one day, $120 for both until 2/25/2015, after that $75 and $140.  WAM membership required, add $15.    Laura Liebler, Registrar Phone: 734.662.2206

MSU offered a variety of on line seminars for those who were interested in beginning farming topics of various types.  Some of those are now available free to watch at the address below.  Gardeners may be interested in topics like organic pest controlGet the list of topics and links here.

Dow Gardens winter beekeeping series at Dow Gardens, 1809 Eastman Avenue, Midland, MI
Discover the amazing world of honey bees and beekeeping in this 3-part winter series.  Spots are limited! Call (989) 631-2677 to register or email entomologist Elly Maxwell maxwell@dowgardens.org with questions.
January 24, 2015 10-2PM. Hive Building Workshop
Beekeeping is not just science, but art. Dan Keane will share his carpentry expertise with techniques on best assembling a 2-story hive from a kit. Come with 2 hammers (one heavy and one light) and leave with an assembled hive ready to be painted and placed outdoors. 10-frame or 8-frame option. Cost of equipment $150.00. Sign up deadline: January 16, 2015
February 12, 6-8PM Snelgrove Board and Advanced Frame Workshop
At Dow Gardens, we use the Snelgrove method to manage our hives in the spring. The Snelgrove method was designed to prevent strong hives from swarming, to cull old frames, make splits, to replace mature queens, and other benefits. Join us in this workshop to construct a Snelgrove board and learn the technique. Additionally, we’ll explore the option of harvesting comb honey from your hive. Cost of equipment $25, per board. Signup deadline: February 2, 2015
E-mail Elly at maxwell@dowgardens.org for more details. Call 989-631-2677 to signup.
Dow Know and Grow Seminar February 21, 2015 Bullock Creek High School, 1420 Badour Rd. Midland, MI
This seminar consists of 3 classes,  “Creating Your Perennial Plant Community:The Know Maintenance Approach”,  “Living Soil: How it Works”, and “Year-Round Vegetable Gardening”.  There will be a vendor’s area.  Lunch is included.  The early registration fee is $60.00. Registration after February 6, 2015 is $75.00.
To REGISTER BY PHONE call Dow Gardens at 631-2677 or 1-800-362-4874. Please have your credit card information ready.
To REGISTER BY MAIL send the form in this brochure with a check or credit card information to: Dow Gardens, 1018 W. Main St., Midland, MI 48
To look at a brochure, get more information and register on line please use this link.

Conifer Propagation Seminar at Hidden Lake Gardens, March 7, 2015 – 9am – 4pm, 6214 Monroe Road (M-50),Tipton, MI

Join us as we share what we know about some of the rare plants of the Harper Collection of Dwarf and Rare Conifers. Now condensed into one day!

Learn the art and science of making more conifers (cone-bearing plants). Staff and volunteers will share their extensive knowledge and experience on the nuances of propagation. Seminar includes:

Hands-on grafting of 6 different plants*
Cuttings of at least 16 plants*
Lunch, and
Tour of Harper Collection or propagation facility
* Species will likely include Thuja, Juniperus, Pinus, Picea, and Abies. Extensive care instructions provided.

Designed for the beginning propagator, this seminar will share techniques even experienced propagators will appreciate. Advance registration is required, but experience is not.  
                  
Cost: $100 per person early registration ($90 per person for Friends of HLG) $125 per person after Feb 21. Registration is limited and will close on March 1st. Registration is required. Hidden Lake Gardens - www.HiddenLakeGardens.msu.edu (517) 431-2060

Introduction to Unusual Houseplants, January 24th , 2015, 1 pm at all English Garden Nurseries.  See locations below.

Learn about some unusual houseplants and how to care for them at this free class.
Sign up in-store or on-line: www.EnglishGardens.com. Locations:  Ann Arbor, Maple Village Shopping Center, 155 N. Maple Rd., Ann Arbor, Phone: (734) 332-7900, Clinton Township, 44850 Garfield Rd. at Hall Rd., Clinton Twp., MI, Phone: (586) 286-6100, Dearborn Heights, 22650 Ford Rd., Dearborn Heights, MI  Nursery: (313) 278-4433, Eastpointe, 22501 Kelly Rd., Eastpointe, MI, Phone: (586) 771-4200, Royal Oak, 4901 Coolidge Hwy, Royal Oak, MI , Phone: (248) 280-9500, West Bloomfield, 6370 Orchard Lake Rd., West Bloomfield, MI, Phone: (248) 851-7506

Made in Michigan Sunday, January 25, 2:00 pm SEVEN PONDS NATURE CENTER- 3854 Crawford Road Dryden, MI  (810) 796-3200

Farming has been the second largest industry in Michigan for many years. We will discuss many topics from, but not limited to, organic farming to composting and recycling. This will be a unique program featuring live goats, chickens, doves, geese, and more as we discuss farming in Michigan. This will be fun for all ages.  Speaker-Dynamic West. Free to members, $3 non-members.

Signs of Insects -Sunday, February 1, 2:00 pm SEVEN PONDS NATURE CENTER- 3854 Crawford Road Dryden, MI  (810) 796-3200

Insects of all sorts leave signs that they are building, chewing, crawling, and “having families” around us. Join Naturalist Nancy Kautz for a closer look at a variety of shelters, galls, eggs and webs that might be found in your backyard. Free to members, $3 non-members.

Admission is $12 for adults, $9 for students and seniors, $6 for ages 5-13, $4 for ages 3-4 and free for museum members and kids 2 and younger. Check out the entire schedule of holiday events at www.meijergardens.org.

Capital Area Master Gardeners - Mixing It Up Garden symposium - January 31, 2015, 8:15-4 pm. MSU Plant and Soil Sciences Building ,1066 Bogue Street East Lansing, MI.

This symposium features a variety of garden classes to lighten the winter blahs.  Registration fee includes lunch.  A garden marketplace will be available for shoppers. Fees are $35 for local club members, $45 for other Master Gardeners, $55 for all others. 

To get a description of classes and register online go to: https://mgacac.files.wordpress.com/2010/03/brochure2014_11-14.pdf


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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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