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Tuesday, February 10, 2015

February 10, 2015 Kim’s Weekly Garden Newsletter

February 10, 2015 Kim’s Weekly Garden Newsletter    © Kim Willis

Hi Gardeners
Here's your rose for Valentines Day

I have always said February is the worst month and this one is no different.  I just mark off the days until it’s over and we are in March- which will probably still be cold but always seems so much closer to spring. I think we invent silly holidays like Valentine’s Day because we are all so tired of winter and bored.

We are getting more sun at least and that makes the cold more bearable.  And I am so glad we aren’t dealing with 6 feet of snow like some places on the East coast.  I have orchids, African violets, hibiscus, geraniums and impatiens in bloom and soon will have streptocarpus and abutilon blooming.  The mum that I carried in off the deck last fall is putting out lots of new growth even though it’s out on the unheated porch.  That means the plants sense spring is getting closer.

Give your gut a Valentine’s Day present – chocolate

It wouldn’t be Valentine’s Day without a little discussion of chocolate- (that’s what polls say most people would prefer to receive on Valentine’s Day).  More and more research is being done on the bacterial colonies that inhabit our bodies, particularly those that reside in the gut – or colon.  It’s amazing what those little buggers do for us.

Researchers at Louisiana State University found that the good microbes in our colon love chocolate. Chocolate, or cocoa to be exact, has plenty of good antioxidants, and is known to be good for the cardio-vascular system. But when we eat chocolate the good antioxidants in it are hard for our bodies to digest.  When chocolate gets to our gut, however, the good microbes jump on it and break the chocolate molecules and fiber down to smaller molecules that we can easily digest.

Feeding the good microbes in our guts with foods they like causes them to increase and lessens the populations of bad bacteria, those that cause gas, bloating and other problems.  So do your gut a favor and buy it a present of chocolate this Valentine’s Day.

Plant or animal?

Have you ever wondered what it might be like to stand in the sun and produce your own food like plants do?  That line between plants and animals has been blurred, at least in one species, the Emerald Green Sea Slug (Elysia chlorotica). The sea slug has astonished scientists by being able to absorb chloroplasts from algae and then using some of its own DNA get those chloroplasts to start producing food for its body when exposed to light. 

Sea slugs get their chloroplasts from ingesting the alga Vaucheria litorea.  They store their chloroplasts in digestive cells where they photosynthesize for up to 9 months, which is longer than the alga live on their own. Somehow in evolutionary history the sea slugs obtained DNA that regulates and repairs the chloroplasts.  The sea slugs can coast on the food their own bodies make for months while waiting for alga to become available again.

If sea slugs have DNA that allows them to store and then turn on chloroplasts to make food how many other species may have that same advantage?  Could we manipulate our DNA to do that?  What a boon that would be to the human race.  We could drastically reduce the amount of food we need to grow and simply stand in the sun to eat.  That might not work too well here in Michigan I guess. 

Michigan allows hemp studies

Hemp
 Credit: Himachai Pradesh
Michigan has a rocky relationship with its citizens desire to grow and use more marijuana and its legislature’s fear of it.  However last week our legislators were able to get together and agree on letting our universities and scientific community study the growing of hemp- a type of marihuana that has only minute amounts of the drug THC and is used in fiber production, as a source of an excellent cooking oil and other uses.  The new regulation would allow researchers to actually grow hemp in test plots.

Our neighbor Canada has been growing hemp with little problem for more than a decade and it’s an important and valuable crop for their farmers.  It seems that we could use their data to develop our own industry, but hey, let’s not move too fast.  All of you would be hemp farmers out there, beware – you cannot legally plant a field of hemp this spring.  That’s reserved for special scientific studies.

Sex candy Halva, made from sesame

It’s almost Valentine’s Day and I have done articles on chocolate and roses in previous years, so this year I decided to do something different. Have you ever heard of halva- otherwise known as sex candy?  It’s a fudge-like treat that has been around thousands of years made from sesame seeds. Halva is thought to have aphrodisiac qualities and it just may make one’s sex life better because sesame seeds are high in potassium, zinc, vitamin E and protein, all things that help regulate reproductive hormones.  And because the mind is a powerful thing offering your love sex candy may just do the trick.
Halva in a market in Uzbekistan
Credit en.wikipedia.org

Halva is also sold in stores in areas where there are many Middle Eastern or Jewish customers.  High end restaurants serving Middle Eastern cuisine may offer halva at the end of a meal. It is being used in exotic cuisines as a crumbled topping on meats and vegetables. There are many versions of the candy, most have some sort of nuts, pistachios and almonds are common, some have dried fruit like dates, and modern versions are often dipped in chocolate.  Peanut butter is mixed into some modern halva candy too.

 A 13th century Arabic text gives a recipe for making halva (also spelled halvah).  Suleiman the Magnificent, an Ottoman Empire sultan, had a special kitchen built next to his palace to produce some 30 varieties of halva, which he had always available in his harems.  Halva was made on various continents, India, North Africa, Asia and eventually Europe with many variations but all of them feature sesame seeds.  It was a trade item as well as a special treat prepared in home kitchens.

In America halva made its commercial debut when a young Jewish man,   Nathan Radutzky, began making it at home and selling it from a pushcart in Brooklyn in 1907. That small business turned into a big company selling the product now known as Joyva that still exists today.  The company actually exports halva candy back to Europe and the Middle East.  You can buy Joyva bars in health food stores or specialty shops or on line.

A halva recipe starts with what we know as tahini, or a paste made from hulled, roasted sesame seeds. Tahini paste has other uses in cooking too.  The paste can often be found in the baking or spice section of groceries. You can make your own tahini but that adds an extra layer of work to a halva recipe.  Here’s a simple halva recipe.

You’ll need:
2 cups honey, 1½ cups tahini paste, and if desired, up to 2 cups of sliced or chopped nuts. Toasted sliced almonds, toasted pecans or chopped walnuts or pistachios are good choices.

Line a loaf pan with parchment paper or aluminum foil sprayed with pan spray.

Into a medium sized pan pour two cups of honey (Pure honey, not corn syrup added, cheap honey).  In another pan place 1½ cups tahini paste.  Stir it well to combine the oils that often separate out with the solids.

First put the honey pan on low heat and cook until it reaches 240 degrees on a candy thermometer or soft ball stage. Remove from heat.

Heat the tahini pan until the tahini is just warm, about 120 degrees and thin and smooth. Pour the tahini into the honey, stirring constantly until it’s smooth and begins to thicken.  Stir in your nuts if desired.  Pour the mixture into the prepared loaf pan and refrigerate.  Halva should sit at least 12 hours before slicing for best results and is better a day or so later. Tightly wrap uneaten halva with plastic wrap and keep refrigerated to store.

More about sesame

Sesame (Sesamum indicum) is one of the oldest crops grown. It is native to tropical and semi-tropical areas of Africa and Asia and grows well in arid conditions. Egyptians, Africans, Indians and people of South East Asia used sesame seeds in a variety of ways, as flour, a cooking paste or sauce, and as oil. It is probably the first seed crop used for oil production.  Sesame seeds are 55% oil and the oil is excellent for cooking, cosmetics, medicine, and fueling lamps.

Ancient oil presses for sesame seeds and DNA from sesame have been found in archeological sites from 3, 000 years ago and it is likely sesame was used well before then.  Sesame was eaten as a pot green when young, the seeds were pressed for their valuable and highly nutritious oil and the remaining “nut butter” was either used as a spread on bread much like margarine or it was dried and used as a flour.  Sesame seeds both raw and toasted found their way into a variety of foods.

In Africa sesame is called benne and slaves brought “benne cakes” with them to the southern United States.  Benne cakes are a type of crisp cookie made from sesame seeds that are still popular in the south and are used as part of kwanza celebrations.  You can get a recipe to make benne cakes from Paula Dean at http://www.foodnetwork.com/recipes/paula-deen/benne-seed-cookies-recipe.html

Thomas Jefferson grew sesame on his plantation and regarded it highly.  He is quoted as saying “Benne is among the most valuable acquisitions our country has ever made…. I do not believe before that there exists so perfect a substitute for olive oil."

It was a struggle however to make sesame a commercial crop in the United States.  It grows only where there is a long frost free season and dislikes wet weather. Texas grew a lot of sesame for a while in the early 1900’s but when mechanical harvesting equipment began to be used widely on crops sesame fell out of favor. Early varieties of sesame didn’t ripen uniformly and required a lot of hand labor to harvest and thresh.

While sesame can still be a tricky crop to grow commercially there are new varieties that have seeds that ripen more evenly and are less likely to shatter in the field.  They are also more productive than older varieties and grow in a wider range of conditions.  Several southern US Universities including the University of Missouri are encouraging farmers to grow sesame as a commercial crop in rotation with other crops.  They are developing adaptations to farming equipment for sowing and harvesting sesame.

Sesame seed is in demand and could be an answer to the drier conditions many agricultural regions in the US are experiencing.  Currently sesame is grown in China, Burma, Africa, India, and the Middle East.  About 20% of the world’s sesame production is now from the US, about 11,000 tons. Burma is the top producer of sesame.

What sesame looks like

Sesame flower.  Commons.wikipedia.org
Sesame is an annual plant. There are now many varieties of sesame that are derived from several natural species.  Some sesame grows as a straight, narrow stalk, other varieties are branched. The stalk and branches are closely covered in dark green, thick, lance shaped leaves.

Sesame develops an extensive root and is slow growing at first.  Once root development is nearly completed it grows rapidly into a 3-6 foot high plant depending on the variety and conditions.

Flowers develop from the leaf axils of sesame, one or more per axil depending on variety. The flowers are tubular, with one bottom petal protruding as a lip. They dangle on small stems and range from white to yellow, pale pink or lavender. Bees are greatly attracted to the flowers and make a nice honey from them.

The sesame flowers turn into long, narrow seed capsules with several internal divisions and a “lip” on one side.  When they ripen they open first at the top then split along the sides. There can be up to 70 sesame seeds in each capsule.  The seeds range in color from nearly white to black, depending on variety, with the lighter seeds preferred for culinary use.

Sesame likes warm weather and is killed by the first frost.  It has few pests or diseases.  It’s a good pollinator attractor and is also used to attract wildlife such as game birds.

Medicinal and culinary uses of sesame

Sesame seeds are very nutritious, having as much or more protein per ounce as meat and are great for vegetarians. They are also full of vitamins and minerals including iron, magnesium, copper, zinc, Vitamin E and B6.  The oil is equally nutritious and full of healthy antioxidants.  Both the seeds and oil are described as having a nut-like flavor.

Sesame oil can be pressed from the seeds before or after roasting, producing a different flavor with each method.  Most sesame seed production now goes to produce oil.  The oil is used in many ethnic sauces and condiments and is used for cooking.  Margarine is made from sesame oil in some places.  Sesame is an expensive but very excellent, healthy oil for frying, salad dressings and other culinary uses.

Chewing the seeds of sesame or swishing sesame oil through the mouth will help with sore gums and mouth infections.  It has an antibacterial action and is known to kill staph and strep germs.

Sesame oil has long been used on burns and skin conditions for its soothing and healing qualities.  Since it is high in Vitamin E there is probably a real value.  Skin softening balms and lotions made with sesame oil are used cosmetically. Sesame oil is rubbed into the skin over aching joints for pain relief.  Since the oil is high in copper there may be some therapeutic value there.

Sesame oil and seeds were an old remedy for diabetes and a study in 2011 found that the oil improved the action of diabetic drugs when taken with them. It is probably due to the magnesium in the oil; magnesium lowers blood glucose levels and may also lower blood pressure- ongoing studies are testing sesame oil for treatment of high blood pressure.

Sesame oil contains an antioxidant, anti-inflammatory compound known as sesamol, which is being studied in the treatment of cardiovascular disease.  Sesamol also decreases the damage from radiation poisoning in animals. It may also reduce the risk of colorectal cancer. 

Sesame seeds are high in fiber and are a natural laxative.  They were once prescribed for constipation so keep that in mind when consuming foods made from them.

Whole sesame seeds are used to top many baked goods or baked into foods liked benne cakes.  These seeds are generally light colored and have the hulls removed.  (Most sesame seeds on McDonald’s buns are grown in Mexico.) But the seeds are also made into flour, usually after the oil is pressed out, and baked into various breads and cakes.  

A paste of crushed, toasted sesame seeds is called tahini and is used to make hummus, tempeh, and other dishes.  It is also used like peanut butter in many places as a spread for bread and crackers. The candy halva described earlier is also made from sesame paste.  Oriental cooking often uses sesame seed paste made from unroasted seeds which has a different flavor.  Many Japanese dishes are made with sesame oil.

In Africa sesame seeds are used in soup and crushed seeds are used in seafood dishes. In Mexico sesame is known as Ajonjolí and used in mole and adobo sauces. Indian and Malaysian cooking uses lots of sesame seeds and oil, usually mixed with ginger and chili’s.

In the past wine was made from sesame seeds.  It flavors some beverages today. The pressed meal left after commercial oil production is used as a high protein animal feed. The young leaves of sesame are used for a spring tonic green much like dandelions.

Caution: There has been an increased incidence of food allergy to sesame in the last few decades. Use sesame seeds or oil in small amounts until you see if you are allergic to it.

Growing sesame in the home garden

While you might not be able to grow a commercial crop in any zone lower than 8 you can grow sesame for home use in most zones with a little care.  You’ll probably have to start from seeds since plants are rarely offered.  Don’t use seeds from the grocery store- these are roasted, irradiated, or too old to germinate. Instead buy seeds from a catalog or shop.  Here are a few sources:



Start the seeds indoors about the same time as you would start tomatoes inside- about 6 weeks before the last frost.  Sesame is tricky to transplant so plant your seeds in peat, paper or other pots you can plant right in the garden, a few seeds in each pot. Deeper pots are best.  Use seed starting medium for best results.  Barely cover the seeds and press firmly into the soil.

Sesame seed only germinates in warm soil, 70 degrees is ideal.  You may want to use a heating pad under the pots if the room isn’t warm.  Germination should happen in 10-14 days. The sesame seedlings must be in bright light- either a greenhouse, south window or under grow lights and kept warm, 70 degrees is preferred, higher temperatures generally don’t hurt.  Keep seedlings moist but be careful not to overwater and get the soil soggy.  Growth will be slow at first but don’t worry.

When the sesame plants have several true leaves you should thin to 1 plant per pot by cutting off the other plants.  If the potting medium doesn’t have fertilizer mixed into it feed the plants with a diluted liquid fertilizer for flowering plants, half the recommended strength, once a week.

When the danger of frost has passed and the soil is warmed to 70 degrees the sesame can be transplanted to a sunny spot in the garden.  Shade the plants for a few days to get them used to full sunlight.  Water when the soil feels dry or if you notice wilting. The plants will sulk for a bit after transplanting but should begin growing rapidly after a couple weeks.  Remember that the sesame plants will get quite tall and may shade smaller plants.

Fertilize with a granular slow release fertilizer mixed into the soil before transplanting, or use your favorite organic fertilizer in amounts recommended for tomatoes. Sesame doesn’t require lots of fertilizer if the soil is moderately fertile.  Soil pH is best at neutral or slightly acidic. Heavy clay soil that holds a lot of water isn’t recommended.

Plants will bloom about a month- 6weeks after being transplanted.  It’s normal for the first flowers to not produce seed pods.  When pods do develop let them dry on the plant until they are dark brown and opening at the top.  Then pick them and place them in a paper bag in a dry, warm place to finish drying. If you don’t pick them when they first begin to open you’ll probably lose a lot of seeds. Pods will ripen over several weeks on the plant but the first frost or really cold night will stop the process.  When the pods in your bag have split all the way down the side you can shake any remaining seeds out.  Spread the seeds thinly over a screen and dry for a few more days.  Then store your seeds in clean containers with tight lids.

Sesame has few garden pests or diseases, especially in the north, but plant it in different location each year.  It’s an annual so plants die and should be removed to the compost pile after the first frost.

Sex candy and chocolate or chocolate covered sex candy, which will you choose for Valentine’s Day?

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


More Information

Love is in the garden-or the spice rack
A repeat article on plants that promise passion by Kim Willis

Valentine’s Day is this week and you may be wondering what kind of gift you could bring someone to make him or her love you more in many senses of the word.  Jewelry and flowers may evoke warm feelings but some people are looking for something more, let’s say, efficient.

Some of the earliest written herbals contain references to plants that have aphrodisiac properties and potions that are said to bring true love.  Many think that chocolate is a popular Valentines treat because it enhances sexual desire but modern science has proven that chocolate doesn’t have an effect on actual sexual performance.  It does however affect the pleasure areas of the brain and causes people to feel happier.  And since desire is largely produced in the brain bringing someone a box of chocolate isn’t a waste of time, not only does it show you care but it makes the recipient happy.  Interestingly in Japan women send chocolate to men on Valentine’s Day.  Just don’t mention to your love that Aztec prostitutes were paid in cacao beans.

However there are some common plants, (herbs) that you may have in the house or yard that do enhance desire and sexual performance. The scientific community has been exploring plant pharmaceuticals intensively lately and there is great interest in finding a substitute for the “little blue pill” which has so many deadly side effects.  So if you want your Valentine to love you more in every way you may want to try some of these plants that recent science has confirmed could enhance your love life.

Nutmeg,( Myristica fragrans) has long been used in magic love potions and since a chemical found in nutmeg, myristicin, is used to produce the illegal street drug ecstasy it was no wonder that animal tests found that it enhanced male sexual performance.  Studies on females have not been done but folklore and common practice suggest that is also effective on females.  Mace is another spice from the same plant and is said to have similar effects.    In the amounts you would use in foods or teas nutmeg would not be harmful or have bad side effects; however you can overdose on the street drug and I don’t recommend it.

Both garlic and garlic chives were found in animal studies to have aphrodisiac effects.  If you can find a way to slip them into a Valentine meal you could improve your love life and your health since garlic has many other health benefits.

Saffron, a spice made from the sexual organs of a type of crocus (Crocus sativus) has also been found to enhance sexual performance in animal studies.  These studies typically use male animals and an aqueous extract of saffron but herbal lore suggests use of the spice in cooking is also helpful.

Two common garden weeds have recently been evaluated for their love enhancing abilities.  Lambsquarters, (Chenopodium album) and Beggers ticks, Stick tights or Tickweed (Bidens frondosa) have both been shown to have significant aphrodisiac abilities in recent scientific studies.  In animal studies extracts of the herbs were used.  The seeds of lambsquarters are used in herbal remedies and were dried and ground into flour by Native Americans.  The young greens are also eaten as a spinach substitute.  The bark of the stems of Sticktight ( Bidens)  was the part used in studies.  It could possibly be made into a tea.

Goji berry or Wolfberry is being touted as the next wonder food and among its good properties is apparently the ability to increase sexual hormones.  Several garden catalogs are offering Goji berry plants for sale and they are said to grow as far north as Zone 5.  If you are in a hurry to obtain the benefits of Goji there are many juices and other products on the market, probably in your local store.

Common tea (Camellia sinensis) had a marked aphrodisiac effect on rats.  Perhaps that’s why the English preferred tea as a drink.  Tea has been used as a drink for many centuries and it seems that if people were getting a love boost from it that effect would be well known.  Maybe a little tea spiced with nutmeg would be an improvement.

Damiana is an herb you can grow although it may be hard to find locally.  It has proven aphrodisiac qualities.  Dried leaves of damiana are smoked or made into a tea.  Read my article about it here.

Other common plants that have some scientific validity as aphrodisiacs include Maypops or Passionfruit, (Passiflora incarnate),  panax ginsing, yohimbe, velvet beans (Mucuna pruriens), and African basil (Ocimum gratissimum).

If a stimulating massage oil is desired Ylang-ylang and rosewood (not rose) essential oil mixed with coconut oil is said to be very exciting to women.  Just smelling Ylang ylang is said to increase sexual desire in women.  Maybe you guys out there might want to dab it behind your ears.   (This hasn’t been proven scientifically, it’s just folklore.)

If you decide to experiment with a love potion this Valentine’s Day use a little caution as people can have an allergic reaction to anything. It’s a good idea to tell a person what they are being fed.  Many of these herbs would probably take days of treatment to work and most studies used concentrated extracts that are hard to duplicate at home.  Still a little imagination may work wonders as after all, love and desire are strongly seated in the brain.

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
Attention Beekeepers!!! We are looking for individuals to participate with a state-wide apiary registry. We are currently developing the website/database for this project and we are looking for beekeepers who will come in on the ground floor of this project and help us get it launched. Not asking for any money, only your time and/or input. Please send us an e-mail if you are interested in helping the bees or want to know more.

In specific, we are looking for people with beekeeping experience to be board members for the organization, inspectors for different areas around Michigan and volunteers to help us get the word out at different clubs, festivals, etc. Please consider helping us and the bees too! Visit our website and let us know if you can help! www.MichiganApiaryRegistry.org

17th Annual Conference ASSOCIATION OF PROFESSIONAL GARDENERS Saturday, March 7, 2015, 8:30 a.m. – 4:30 p.m. Waldenwoods Banquet and Conference Center, 2975 Old US-23, Hartland MI.

Drawing Inspiration from Japanese Garden Design
 Our Guest Presenter for the day will be Greg Afman, Head Horticulturist for the Japanese Garden at Frederik Meijer Gardens in Grand Rapids, Michigan. This phenomenal new garden will debut in June 2015, and as part of his presentation, Greg will share a first-hand review of its progress.   Greg is a knowledgeable, enthusiastic, and engaging speaker, whom we discovered last August, when he led APG members on a tour of the future Japanese Garden.

His presentations will cover: 
The Evolution of the Japanese Garden
Applying Japanese Aesthetics to your Garden - This presentation conveys how Japanese design principles are universally applicable to all gardens especially here in Michigan.
Create Your Own Bonsai Planter - In the afternoon Greg will facilitate a hands-on workshop, in which all Conference attendees will create and take home their own Bonsai.  All materials will be supplied with the exception of wire cutters and a small pair of scissors or pruners, which we ask you to bring.
Cost: APG Member $60; Non-member $80. Includes Continental breakfast, lunch, conference materials, and workshop supplies. Registration Deadline: Friday, February 20, 2015. Seating is limited, so please register early! Registration at link below or call/email Sue Grubba, president, (248) 535-4940, or suegrubba@sbcglobal.net

Bringing Birds & Bees Through the Use of Native Plants Fri, February 27, 10-11:30am Meadow Brook Hall, Rochester, MI,

Laura Zigmanth shares what native plants bring in butterflies & native bees. Sponsored By Meadow Brook GC.  Cost: $5. Coffee at 9:15. For more information call 2483646210.

Never Stop Growing Tue, March 3, 2015, Ypsilanti District Library, Ypsilanti, MI
Join Garden A to Z.com's Janet Macunovich for tips on gardening as the years add up.  Part of a new series.  Call  734-482-4110 for more information.

Backyard Fruit Tree Pruning Workshop Saturday morning, March 28, 2015 from 10am to 12:30pm, Greater Holy Temple C.O.G.I.C. , 6702 N. Dort Hwy, Flint, MI

Bob Tritten, MSUE District Fruit Educator will give an outdoor demonstration workshop at two community orchards. We will also visit the Uni-Corn Community Garden to cover pruning of older fruit trees. Participants will learn the basic methods of pruning young and bearing fruit trees. Pre-registration required by 3/25/15. Workshop to be held rain or shine (walking required)

Contact: Deb Hamilton at 810-244-8547 or email: hamiltod@anr.msu.edu Cost per person: $10.00 Make check payable to edible flint Mail to: MSU Extension, 605 N. Saginaw Street, Suite 1A, Flint, MI 48502.  Please include NAME, ADDRESS, PHONE # AND EMAIL ADDRESS.

Spring 2015 Symposium by the Master Gardeners of St. Clair County, Saturday, March 21, 2015 - 9:00 a.m. – 4:00 p.m., Cornerstone Church, 4025 North Road, Clyde, MI 48049 - (Two miles west of Port Huron, MI)

Keynote speaker Sean Hogan Portland, OR. Cistus Nursery.  Class topics: Richard Bitner-  “Designing with Conifers”, Panayoti Kelaidis, “Rockgardens”,
 Susan Betz: “Magical Moons & Seasonal Circles”, Sean Hogan: “More Than Meets the Eye”.

Early bird registration: $80.00, includes all speakers, continental breakfast, lunch, and snack break. Late registration,(after February 20, 2015), $90.00. Make check payable to MGSCC (Master Gardeners of St. Clair County) Checks or money orders only, to be cashed upon arrival in the mail – no refunds can be made after February 20.

Mail registration to: Sandy Billings, 99 Richman Rd., St. Clair, MI 48079, call Sandy at (810) 367-3399; E-mail: sanderan51@yahoo.com or Lisa Sharrow at (810) 329-3722. More information and Registration forms are also online at www.mgoscc.org

The MSU Hort Club 2015 Spring Show and Plant Sale Saturday April 18th 2014, 9am-6pm and Sunday April 19th 2014, 10am- 4pm located in the head house of the Plant and Soil Sciences Building (PSS) at Michigan State University, 1600 Bogue St, East Lansing (located on the corner of Wilson and Bogue.)

No information is given about what the show entails or whether there is a fee to enter but if you want to see the list of plants they are selling you can go here.

There is parking in the 4H Children’s garden parking lot just south of the PSS bldg, in the vet med lot across Bogue and the Horticulture Department lot to the west of PSS. (*Note: locations are marked on the map with 'Parking') Be sure to read parking signs as parking tickets are common on MSU's campus. Please enter through either the south door of the head house or through the greenhouses.

Growing Bee Friendly Plants Workshop February 12, 2015, 1:00pm - 3:00pm- Tollgate Conference Center, 28115 Meadowbrook Road, Novi, MI

Are you concerned about all of the media hype around pollinator health or buyer restrictions on growing plants without neonicotinoids? Do you want to ensure that the plants you produce will be bee-friendly? Dr. Dave Smitley will share his research results from recent studies on the effects of neonicotinoid insecticides on bumblebees and share best management practices in order to grow bee-friendly plants. Topics to be covered include: • Overview of neonicotinoid and bee issue • Biorational products • Alternatives to neonicotinoids • Biological control as an alternative pest management practice • Bee-friendly insecticides • Safe use of systemic drenches • New products available • Best management practices for producing bee-friendly plants Cost: FREE! But it does require an RSVP* by February 9, 2015 to Kristin Getter at 517-355-5191 x1341 or getterk@msu.edu *If fewer than 10 attendees are registered by February 9, 2015, this workshop will be canceled.

MSU Horticulture Gardens’ Spring Program: Can You Dig It?, May 2, 2015 8 a.m. - 4 p.m., Plant and Soil Sciences Building, 1066 Bogue Street, East Lansing, MI
Sessions include: Woodland wonders from the wild, Art of Gardening, Joy of Propagation, Cultivating the recipe garden, lunch from Grand Traverse Pie Company included.  Rare plant sales.  Early registration (on or before April 21) for MSU Horticulture Garden Member $69 Early registration (on or before April 21) for non-MSU Horticulture Garden Member $79 Registrations received after April 21 $89
Contact: 517-353-0443, hgardens@msu.edu.

Gardening and All That Jazz – Innovation and Sustainability For Your Garden, Saturday, April 25, 2015 – 7 am – 4:15 pm, Oakland Schools Conference Center 2111 Pontiac Lake Road, Waterford

Sessions include: Will Allen – Growing Power and the Good Food Revolution: A visual story of how Growing Power came to be and of Will Allen’s personal journey, the lives he has touched, and a grassroots movement that is changing the way our nation eats., Will Allen – How To Put “Growing Power” in Your Backyard: How to make your own compost bin, outdoor and indoor worm bins and raised beds. Matthew Benson – Growing Beautiful Food: Cultivating the Incredible, Edible Garden - Kerry Ann Mendez – Gardening Simpli­fied for Changing Lifestyle: Exceptional Plants and Design Solutions for Aging and Time-pressed Gardeners

Lunch and snacks included in cost.  Garden marketplace and jazz musicians. Early Bloomers Registration Fee: $70 After March 14, 2015 Fee: $80 Registration at the door is not available. Registration Deadline: Wednesday, April 20, 2015  Registr by going to http://www.mgsoc.org/2015Conference_registration.pdf   For more info:  Nancy Strodl, Phone: 248-552-5095, E-mail: nancy_strodl@comcast.net

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.

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.

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/.

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/

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.  

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 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


Newsletter information
If you would like to pass along a notice about an educational event or a volunteer opportunity please send me an email before Tuesday of each week and I will print it. Also if you have a comment or opinion you’d like to share, send it to me. Please state that you want to have the item published in my weekly notes. You must give your full name and what you say must be polite and not attack any individual. I am very open to ideas and opinions that don’t match mine but I do reserve the right to publish what I want.
Once again the opinions in this newsletter are mine and I do not represent any organization or business. I do not make any income from this newsletter. I write this because I love to share with other gardeners some of the things I come across in my research each week. It keeps me engaged with local people and horticulture. It’s a hobby, basically. I hope you enjoy it. If at any time you don’t wish to receive these emails just let me know. If you know anyone who would like to receive these emails have them send their email address to me.  KimWillis151@gmail.com


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