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.
- Wide Brim, Venus and Red October are variety names of what popular perennial used for its foliage?
- Rudbeckia is another name for what?
- Meconopsis is the formal name of what rare blue flowered plant?
- Wake Robin is a common name for what woodland plant?
- Culvers root has what colored flowers?
- Thunbergia, Cathedral Bells, and Love in a Puff are all what?
- Chrysler Imperial, Josephs Coat, and Mr. Lincoln are all named varieties of what?
- From what garden flower was a common heart medication derived?
- Aruncus has what common name?
- 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.
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.
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.
$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 control. Get 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
Newsletter
information
If you would
like to pass along a notice about an educational event or a volunteer
opportunity please send me an email before Tuesday of each week and I will
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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 receive
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