< Back Strawberry Asparagus Salad and a Challenge! Joy Johnson, Master Gardener It’s July and some of your vegetables and fruit are ripe for picking – yay! Two of these early products are asparagus and strawberries. And, luckily, they go together in a delicious salad. Read Joy Johnson’s article for an easy recipe. And, keep reading for a more difficult recipe for Strawberry Cucumber bread. If you’re up for the challenge, you will be rewarded with a delicious treat! Did you know that asparagus and strawberries go well together in two ways? One way is to do companion plantings with groups of asparagus inter-mixed with strawberry plants. Because the asparagus grows tall and starts sprouting out of the ground ahead of the strawberry plants, you can grow them together and harvest them at nearly the same time. The second way is to eat them together. Their flavors are complimentary and make a fresh summer salad. Here is a very simple recipe that pulls together in no time. You can jazz it up by adding sliced almonds, poppy seeds, goat cheese or crumbled feta or blue cheese. I didn’t have those ingredients on hand, so I’m keeping it simple tonight! Strawberry Asparagus Salad Ingredients: 2 cups asparagus, cut in pieces and blanched 2 cups strawberries, sliced Dressing: ¼ cup lemon juice 2 TBSP vegetable oil. 2 TBSP honey Directions: Toss the asparagus and strawberries together in a bowl. Set aside. In a small bowl, combine the dressing ingredients and mix well. Pour dressing over salad and toss. Chill before serving. Strawberry Cucumber Bread – If You Like a Challenge! This colorful bread can be served at breakfast or as a dessert or in the middle of the day with a cup of tea or coffee. I came across this recipe when I googled “spring breads”. It has two of my favorite foods in it: strawberries and cucumbers, which I thought was an interesting combination for a quick bread. It was very challenging to make! First, I had to clarify butter. I didn’t start with a small enough pan, so when I had to scrape off the butter foam without dipping my spoon into the clear layer underneath, that wasn’t going to work. So, I dumped it into a smaller pan, which completely negated the instruction to not stir it or disturb the layers in any way. I gently scraped off the foam after waiting an extra hour with the pan over really low heat, and I figured it would re-layer itself if I waited long enough. Then I was supposed to separate the clarified butter from the water, which I could do by pouring it off. Hmm, it all looked the same to me. So, I went back to my computer to get some work done (that I get paid for) and left the pot on very low heat for another hour. When I came back into the kitchen, there was the butter - thick and smooth, but definitely not clear. I scooped it out of the pot so I could measure it and discovered about a teaspoon of water underneath. I did pour that off. I used this butter in the recipe, but I can’t say if it met the definition of ‘clarified’. The next challenge was the baking. It flowed over my bread pan and all over the oven floor. I scraped the bottom rack and the bottom of the oven clean as soon as I discovered it, so it wouldn’t start on fire, which was after about an hour of baking. The bread should have been done at that point. But it wasn’t even close with the hot batter still running over the side of the pan. So, I covered it with a tent of foil in an effort to get the inside baked and not brown the outside any further. I checked it every 15 minutes. It still wasn’t done and was still volcano-ing onto the oven floor. It ended up in the oven for an extra 40 minutes (at least, I went out to rake the lawn!) and then I gave up and took it out. I put it in the microwave for 2 ½ minutes on high to get the inside cooked. The next challenge was getting it out of the bread pan. I let it cool on a cooling rack until it was just warm. I had greased and floured the pan before filling it. I gently went around the edge with a butter knife, sawing through the dark parts where the batter had flowed over the pan. Tipped it over - no movement. I went around the pan with the knife again, twice, then turned it on one side and worked on that side, turned it over to the other side and worked on that side. It finally came free in one piece! Of course, I sliced it and ate a piece right away. It was delicious , especially when I hit a pocket of the strawberry preserves, but I’m not sure it was worth all the effort! Strawberry Cucumber Bread (from Bon Appetite Magazine) modified slightly by me Ingredients: ½ cup strawberry preserves 1 T cornstarch 1T fresh lemon juice ½ c sort of clarified butter, room temp 1 c sugar 2 large eggs 1t vanilla extract ¼ t almond extract 2c all -purpose flour 1 t baking powder ½ t baking soda ½ t salt 2 cups grated and well drained cucumber ½ c chopped walnuts ½ c sliced fresh strawberries, divided Instructions: In a small saucepan, cook strawberry preserves, cornstarch, and lemon juice over medium heat until slightly thickened, about 5 minutes. Let cool completely. Preheat oven to 325°F (170°C). Spray a 9x5-inch loaf pan with baking spray and sprinkle with flour. In a bowl, beat clarified butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in extracts. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture, beating just until combined. Stir in cucumber, walnuts, and ¼ cup (42.5 grams) sliced strawberries. Spoon half of batter into prepared pan; top with strawberry preserve mixture. Add remaining batter, and top with remaining ¼ cup (42.5 grams) strawberry slices. Bake until a wooden pick inserted in center comes out clean, 1 hour to 1 hour and 15 minutes. Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack. Wrap and store at room temperature for up to 1 week. Photo Credit: Joy Johnson (1,2,3,4)

< Back Picking the Perfect Jack-O-Lantern Pumpkin Linda Stein, Master Gardener Picking out and carving pumpkins is a favorite family activity in October. Read on for tips about how to choose and carve your pumpkins and what to do with all those seeds. As October arrives, many children and their families are thinking about Halloween. If your family is like mine, pumpkin carving is an essential part of that event. You can be overwhelmed looking at the vats full of pumpkins at the grocery store or the rows and rows of pumpkins in your nearby pumpkin patch. So , when should you pick your pumpkin and what should you look for in the myriad of options? Pumpkins generally last 8 to 12 weeks after they are picked. However, they will start to wilt within 5 to 10 days after they are hollowed out and carved. So , plan accordingly. How to Pick the Perfect Pumpkin Cooking vs carving - Pumpkins used for cooking or for pie making look similar to those chosen to carve into Jack-O-Lanterns. However, there are differences. These pumpkins are referred to as pie pumpkins or sugar pumpkins. They are generally smaller, denser and darker in color. Their flesh is less stringy and sweeter. Larger pumpkins used for carving or decorating are generally known as field pumpkins and besides being larger in size, also have a watery, stringy flesh which doesn’t work as well for cooking. What to look for in a carving pumpkin 1. Color- Color is not an indication of quality of pumpkin. However, you should avoid a pumpkin with blemishes, cracks, splits or soft spots. 2. Stem - Make sure your pumpkin has at least a 1-2 inch stem. If the stem is cut down too low the pumpkin will decay quickly or may already be decaying. And make sure the stem is firm and bright colored. If not the pumpkin might have been picked and stored for an extended period of time. Since it is important to retain the stem, make sure that you don’t risk breaking it off by carrying the pumpkin by the stem. 3. Scratch test - Test for the maturity of a pumpkin by gently pressing your fingernail into the rind. A mature pumpkin will resist scratching. If the surface is easily penetrated, the pumpkin was picked too early and will end up rotting. 4. Poke test - Gently squeeze or press your fingers into the fruit. Pay close attention to the blossom end, or bottom, and around the stem. A fresh pumpkin should be solid to the touch. 5. Tap Test - Your pumpkin should sound slightly hollow when tapped gently. 6. Weight - You want to pick a pumpkin that is heavy. However, a very heavy pumpkin may indicate thicker walls which will be more difficult to carve. Carving Since the pumpkin will start to wilt in about 5 to 10 days, think about carving your pumpkin upside down by hollowing it out from the bottom. That way as the pumpkin begins to wilt, the flesh won’t sink in from the top. If the walls are so thick that they are difficult to carve, you can shave the walls on the inside. Storing Your Jack-O-Lantern should be stored in cooler conditions but avoid frost. Some sources recommend wiping the fruit off with a solution of bleach water to reduce rot and decay. What About Those Seeds? Another family tradition is roasting the seeds collected from the inside of the pumpkin you’re carving. Pumpkin seeds are an excellent source of protein, unsaturated fatty acids, antioxidants, dietary fiber, magnesium and Vitamin K. But beware, they are also high in calories. In addition to enjoying them as a snack, WebMD also suggests the following uses: • Add them to smoothies • Mix them into granola, yogurt, or cereal • Use them to add some extra crunch to a salad • Garnish any meal, like soups, chicken dishes, or pastas • Blend them with other ingredients in a dip like hummus, pesto, or guacamole • Bake them into cookies and breads Happy picking, carving and Halloween! References https://www.johnson.k-state.edu/lawn-garden/agent-articles/vegetables/how-to-pick-the-perfect-pumpkin.html https://extension.umn.edu/news/scoop-pumpkins-5-fun-fall-facts https://blogs.extension.iastate.edu/answerline/2018/10/04/pick-the-best-pumpkin/ https://www.webmd.com/diet/health-benefits-pumpkin-seeds Photo credits: University of Minnesota Extension (1), Sarah Heidtke (2, 3)

< Back Canada Anemone, A Hardy Native Groundcover James Lakin, M.D., Master Gardener Looking for a low maintenance, vigorous, hardy and attractive groundcover? Consider the native Canada Anemone. If you have a difficult slope that never grows grass, a clay or sandy patch that defies seeding with bluegrass or fescue, consider the Canada anemone. Anemone canadensis is otherwise known as meadow anemone, crowfoot or round leaf anemone. It’s a tough guy, found native throughout the Upper Midwest, most commonly on river banks, flood plains or low moist meadows. It provides an excellent groundcover in medium to moist soils. Although it will self-seed, it spreads primarily by rhizomes. This it does rapidly and will form good coverage in two growing seasons with proper conditions. As it is a vigorous grower, it can muscle out other low growing plants unless managed. If you need to contain this anemone, garden edging that goes 6 to 8 inches into the ground should do the trick. Once established, its attractive bright green foliage is graced with lovely white flowers in May, June and early July. The plant’s height usually is less than one foot and it can be mowed lower. It does well in full sun to partial shade. It seems that the cooler the environment, the more sun it will tolerate. Canada anemone settles in nicely in a variety of clay, sand or loam soils. It is hardy to Zone 3 through 6 to 7 although it prefers the cooler, more northern climes. Drier soils and hotter temperatures further south than central Illinois can be a problem. The plant’s name derives from Greek mythology. The nymph Anemone, like the plant, was quite a looker. She attracted the devoted attentions of the God of the West Wind, Zephyr. Unfortunately for all concerned, Zephyr was married to Chloris or in Roman nomenclature, Flora the goddess of flowers and springtime. Needless to say, Flora was miffed at Zephyr’s philandering. She terminated the relationship by turning Anemone into the eponymous flower. Ancient Greece being the strongly patriarchal society that it was, legend is silent as to how Zephyr fared. Like Zephyr, you would be well advised to exercise circumspection in your choices. In selecting ground covers most nurseries offer a variety of aggressive Asian or European imports, commonly Vinca minor or periwinkle. Vinca like so many other non-natives can escape cultivation and invade natural areas. Although Canada anemone is also a hardy grower it strikes a balance in the wild and coexists with other native species in a balanced ecology. Another significant benefit of planting a native such as Anemone canadensis rather than an import is Anemone’s contribution to pollinators. The flowers offer both abundant nectar and nutrient-rich pollen. Vinca , in contrast provides little attraction to native pollinators. For a low-maintenance, vigorous, hardy and attractive groundcover you could do well to consider the native Canada anemone. Photo credits: US Forest Service (1, 2)

< Back What Will This Warm Winter Do To My Plants And Is Dakota County Warmer? Some of us enjoyed our strangely warm winter and others of us mourned the lack of snow and cold temperatures. But for gardeners, the main concerns now center around questions like – what effect will the warm, snowless winter have on my plants; on how I prune my trees and shrubs; and what about the bug population? And looking beyond this year, is Minnesota warming? And, if so, what does that mean for the plants I have or will plant? Read this article for some answers to your questions. Marjorie Blare, Dakota County Master Gardener & Julie Harris, Dakota County Master Gardener How Will the Warm Winter Affect My Plants This Year? The lack of cold and snow may have some effect on your plants, shrubs and trees but there are some things that you can do now, and in the future, to mitigate the damage. Which plants are likely to be affected depends somewhat on your fall preparation and on other factors, such as the plant species. Fortunately, the University of Minnesota Extension experts have prepared an excellent article that provides answers to all of these questions. Click this link to access a thorough discussion and practical advice for dealing with the effects of our warm winter. How does the 2023 hardiness zone change affect my garden? The United States Department of Agriculture (USDA) produces a “plant hardiness zone map,” which is a tool based on average annual extreme winter temperatures. The zone map can help gardeners decide which plants may grow well in their garden. Of course, other factors affect whether a plant will thrive in your garden, notably - soil, sun, water and care. But the zone map is a helpful tool and so is something of which you should be aware. In 2023, the USDA updated the zone maps for the first time since 2012. The 2023 USDA hardiness zone map documents the average minimum temperatures of weather from 1991 to 2020. There are 13 zones in the USDA zone map, divided into 10 degree increments. The larger numbers are warmer zones and smaller numbers are cooler zones. Each zone is also divided into half zones (“a” and “b”) which indicate a 5 degree change in temperature. It’s a pretty good bet that a plant that can thrive in zone 13 is not going to thrive in zone 4. So, the farther south you are the warmer it gets, right? Well, not always. In the 2012 zone map, Dakota county was in the 4b zone . In the 2023 zone map, parts of Dakota County are in 5a (-20 to -15) and others are in 4b (-25 to -20). Significantly, the 2023 map is able to show variations due to “heat sinks” near cities, mountains and bodies of water. In other words, cities tend to hold more heat because they include large areas of concrete and blacktop. Areas of the county closer to the Twin Cities are actually warmer than farther south! But note that more of southwestern Minnesota is now in the 5a zone as well. Being aware of your zone will allow you to make better choices when you buy plants. Plants that were once marginally hardy in the Dakota County area may now have a higher chance of surviving. When you buy a plant at your local nursery, they may have a tag that gives you the zones in which it is hardy. Before, you might have passed over “Reticulated Iris” (zones 5-9). Now, if you live in an area in the (5a) heat sink of the Twin Cities, you might give it a shot. References: blog-fruit-vegetable-ipm.extension.umn.edu Updated USDA hardiness zoning maps Madeline Wimmer, Extension Educator, Fruit Crops Images: The new 2023 USDA Plant Hardiness Zone Map for Minnesota (left) and previous from 2... extension.umn.edu A new plant hardiness zone map from the USDA Using data collected from over 13,000 weather stations during a 30-year period, the new USDA Plant Hardiness Zone Map provides higher resolution and more accurate zonal information. Photo Credits: Photo 1 – Pixabay.com (All Creative Commons), Photo 2 – University of Minnesota Extension

< Back BULBS 101 Snowdrops and daffodils are harbingers of spring, the first flowers to appear after the snow has melted and the days start to lengthen. For many of us, these early bulbs are a wake-up call, reminding us that the growing season is beginning. Of course, if seeing daffodils makes us want them in our own gardens, it’s too late for this year! For many Minnesota gardeners, bulbs have been in our yards for decades. However, if you’re new to bulbs or would just like a more in-depth look at them, this Bulb Primer is for you! Valerie Rogotzke, Dakota County Master Gardener Not all bulbs are bulbs: Understanding the different types: True Bulbs, Corms, Tubers, and Rhizomes Not all of what we home gardeners call bulbs are—technically speaking—bulbs. Horticulturists identify different structures for different flowers, and these terms highlight the great variety we find amongst our favorite flowers. A true bulb has a plate from which roots will shoot, and is made up of several scales or layers like garlic bulbs that contain nutrients for its growth. True bulbs include daffodils, alliums, hyacinths, and tulips. Corms, like crocuses and gladioli, have a similar plate of roots, but no scales; they are a solid, compressed food storage unit. Tubers, like dahlias and begonias, bud from an enlarged rootlike structure which multiplies underground like potatoes, while rhizomes, like canna lilies and lily-of-the-valley, are horizontal structures that look like swollen stems. The horticultural name for bulbs—for all true bulbs, corms, rhizomes, tubers —is geophytes. It’s fitting, as “geo” means “earth” and “phyte” means plant. These plants of the earth all have underground storage organs from which they will grow. Hardy versus Tender Much like Minnesota retirees, the most important distinction amongst geophytes is where they will spend the winter. Do they like the cold or will they need warmer weather? Hardy bulbs are tough enough to survive outside in the wintertime. In fact, that cold snap is vital! Because of this, hardy bulbs are planted in autumn and will bloom for the first time the following spring. Hardy bulbs are often the first flowers to appear in spring: snowdrops, daffodils, crocuses, alliums, and more. They must be buried to the appropriate depth, and in an area with good drainage. Although hardy bulbs can stay in the ground indefinitely, they do require some maintenance. Every 3-4 years, hardy bulbs may need to be dug up and divided to prevent overcrowding. Tender bulbs are too delicate for winter and must be removed from our gardens before a frost sets in. Stored indoors during winter, they can be planted again in late spring for late summer or autumn blossoms. Canna lilies, begonias, freesia, gladiolus, and dahlias are amongst the most popular tender bulbs. Learn how to care for bulbs and rhizomes over the winter to prevent problems and rot. Take care when digging up bulbs, clean the soil from them gently, and in some cases, let them cure for a week in the sunlight before storing them in paper bags out of the light during winter months. For more information, read this article from the U of M Extension. If you want to plant hardy bulbs, you will have to wait for the fall. But you can still plant tender bulbs this spring for enjoyment during the summer. Resources: U of MN Extension: Planting Bulbs, Tubers, and Rhizomes. https://extension.umn.edu/how/planting-bulbs-tubers-and-rhizomes#soil-preparation-1410662 University of FL: Geophytes. https://propg.ifas.ufl.edu/07-geophytes/01-bulbs/02-geophytes-bulbs.html Photo Credits: U of M Extension (1,2), www.flickr.com (3)

< Back Foraging 101 Foraging is the oldest form of food procurement. Here are some suggestions on how to get started. Valerie Rogotzke, Master Gardener Morel mushrooms, the state mushroom of Minnesota, are a prized commodity for top restaurant chefs and home cooks alike. Rarely found in a supermarket, these mushrooms often run over $150 per pound when purchased online. A more frugal solution is simply foraging for the mushrooms—the cost of morels is now only your time. Foraging is the oldest form of food procurement, the “gatherer” portion of the hunter-gatherer society. It requires a connection to the land, a knowledge of what is edible, where certain plants can be found, and when in the year they will be ready for consumption. Once necessary for human survival, foraging is now made superfluous by grocery stores and food manufacturing. Today foraging is a choice, and its popularity is growing each year. For gardeners, foraging is an extension of the practice in the garden. Often what is foraged cannot be cultivated in a home garden—particularly for wild mushrooms, but also for wild onions or other plants. Learning the forageable plants near home, as well as their life cycles, opens up all sorts of possibilities for new plants to eat. Frequently Asked Questions Q: What can I forage in Minnesota? A: Everything from mushrooms and wild fruit to nuts, evergreens, leafy greens, and even cattails. Q: Is foraging just for food? A: No. You can also forage for natural specimens or even art supplies, as many plants and mushrooms such as lobster mushrooms and sumac are sources of dye. Q: Is it legal to forage in Minnesota? A: Sometimes! Double check your laws before taking anything from publicly owned land, and know if you are on national, state, or regional land. It is LEGAL to forage small quantities in MN State Parks as long as it is for home use, not to be sold for a profit. It is ILLEGAL to forage in any Dakota County Regional Park. As for national land like national parks and national forests? The laws are different for each one. Look up rules specific to the national forest or park you want to forage in. Q: Once I have determined that I may legally forage, what’s the best practice for sustainability? A: Take less than 20% of what you find in the wild for most foraged items, and take less than 10% of what you find if it is particularly slow growing, like mosses or lichens. Q: Where can I learn more about foraging? A: A few excellent resources include Euall Gibbons’ 1962 book Stalking the Wild Asparagus , MN chef Alan Bergo’s website ForagerChef.com , and Bergo’s newest book The Forager Chef’s Book of Flora (2021). For more on foraging laws, see Baylen J. Linnekin’s article “Food Law Gone Wild: The Law of Foraging” (2018). https://ir.lawnet.fordham.edu/cgi/viewcontent.cgi?article=2740&context=ulj Photo credit: Kevin Miyazaki/Meredith (Creative Commons)(1)

< Back Purple Clematis (Clematis occidentalis): Beauty Reaching Upwards Jim Lakin MD, Dakota County Master Gardener If you are a fan of clematis, you know that there are dozens of varieties to choose from. In this article, Jim Lakin states the case for the “good old native purple clematis.” It’s on of Jim’s favorites. Read his article to understand why. I must admit, I’m a big fan of clematis. I have over a dozen varieties running up wire fences around the back garden, blooming at different times of spring and summer, effortlessly providing an ongoing show of color and form. Yet, of all the flashy varietals, good old native purple clematis remains a favorite. It’s tough but fairly easy to grow. Once established, it is vigorous but long lived, a dependable but showy workhorse. Purple clematis, sometimes known as “Purple Virgin’s Bower” is native to most of the upper East Coast and Midwest, extending up into Eastern Canada, so it is hardy all through Minnesota. In the wild it is found in "calcareous cliffs, rock ledges, talus slopes, gravelly embankments, rocky woods, and clearings" (Flora of North America, Volume 3. 1997). As you might imagine, the vine is not too picky about soils and will do well in a variety of environments, although you should make sure it has decent drainage. Clematis will need support to climb on as the plant will send out several shoots that can grow as tall as 12 feet although usually 4 to 6 feet. As a woodland plant it is mostly found in partial sun environments but usually tolerates full sun. This perennial woody vine blooms in May and June although it can appear a bit earlier in southern Minnesota. It produces gorgeous blue-violet to pinkish purple flowers 1 1/2 to 2 1/2 inches long. Several pollinators have been recorded visiting purple clematis, most frequently bumble bees. In late summer into fall, fruiting bodies are formed from the flowers. The styles elongate to form “tails” about 2 inches long, upon which green to rusty brown seeds form which are spread by the wind. There are, at present over 200 cultivars of clematis, which are wondrous in their variety and well worth growing, if you have the room. However, a great place to start is with the simple elegance of the native species, Clematis occidentalis. Photo credits: Minnesota Wildflowers, K. Chayka (1), Minnesota Wildflowers, P.M. Dziuk (2)

< Back Zinnias: Vibrant Accents to a Northern Garden You know that zinnias provide a beautiful flourish to the summer garden. The varieties and colors are endless and can be enjoyed from late Spring into the Fall. But did you know that growing Zinnias from seed is both easy and rewarding? Read this article to learn why you might want to grow your own zinnias from seed this year. Jim Lakin, M.D., Master Gardener Not every seed is created equal. Trying to get some of the native perennials to germinate seems to require an Act of Congress. And they’re gridlocked! Not so with the humble but glorious zinnia. In my book, zinnias are some of the most overlooked yet rewarding annuals a Minnesotan could hope for. Although originating in Mexico and the Southwestern U.S., varieties have been developed all over the world. Yet they all still retain their love of warmth and sunlight, a commodity sometimes in short supply up here. Fear not! Simply sew zinnia seeds after the last hard frost and bide your time. As things warm up the seedlings will take care of the rest, producing blooms from late spring, far into the fall. If you have a warm sunny spot inside, you might even consider starting some seeds four to six weeks before the last frost. Unlike some more persnickety plants, zinnias germinate readily. You can set them out in the garden when they get two to four inches tall and enjoy weeks of blooms before the seeds you sewed get in gear. There are many varieties of zinnias ranging in height from 6 inches to 4 feet. I like the older, smaller blooms. They are hardy, fast growing, and tough plants. As I said, they do need full sun and warmth, but ask little else. One fertilization a season usually suffices. They are quite disease resistant. Powdery mildew seems to be the only common malady. It doesn’t look very attractive, but the plants usually survive. To keep them happy and mildew free, select a well-drained location for planting. Zinnias don’t like their feet wet. Mixed zinnias in full summer bloom If you find a variety you really like, consider collecting seeds in the late fall. Just cut off the spent flowers, shake out the seeds onto a sheet of paper, slip them into an envelope and store in the fridge until early next spring to start indoors or sew in the garden a bit later. Either way you will have bold, bright colors to cheer you through the gardening season! Late fall zinnia seed heads ready for harvest Want to learn more about zinnias than you thought there was to learn? Try Eric Grissell’s new book, A History of Zinnias: Flower for the Ages , Perdue University Press, West Layette, IN, 2020. Photo credits: Jim Lakin (1, 2)

< Back There's Always Next Year - Season End Reflections Fall is a logical time to reflect upon how your garden fared during the growing season. What went right, what went wrong, what lessons were learned? This season presented ample opportunity to learn some gardening lessons. Conditions tested even the most experienced gardeners and the most established gardens. Read about some of the problems that one Master Gardener tackled this summer and some lessons learned. Kristina Valle, Master Gardener Fall is a logical time to reflect upon how your garden fared during the growing season. What went right, what went wrong, what lessons were learned? This season presented ample opportunity to learn some gardening lessons. Conditions tested even the most experienced gardeners and the most established gardens. Here are some of the problems I tackled this summer and some lessons learned. Fickle weather in 2021 First, spring 2021 didn’t just come early this year, it came and went in a flash. As the air warmed and hinted that winter was over, I, like other eager gardeners, welcomed the chance to get a jump on the season. I proceeded with caution though, as spring in Minnesota can often be unpredictable. Sure enough, weeks of early warming were followed by very cool temperatures. Lesson re-learned -wait to put out those tender annuals and tomatoes. Japanese Beetles With a couple of growing seasons under my belt, I felt well equipped to apply some proactive measures to my gardening skills this spring. In mid-April, I walked through my garden daily, watching for the buds of my crabapples to start waking up and make subtle changes each day as they neared full bloom. Last year, they bloomed on May 6 th , but this year, they bloomed a week earlier. I wondered if this meant that the Japanese Beetles would emerge a week earlier as well, and sure enough, they did. Luckily, I had decided to net their favorite tree. Unfortunately, the crafty beetles improvised, turning their attention to the two other crabapples in my yard that they had ignored in previous seasons. Lesson learned - have a plan. Timing is key and netting is a great option for smaller trees. Unfortunately, I didn’t have nets large enough for the more mature trees in the yard and will be taking alternative measures next spring to protect my crabapples. For more information on Japanese Beetles, please refer to my article on Japanese Beetles on the Dakota County Master Gardeners website. Dogs I naively assumed that this season would mirror the previous year and that my biggest challenge, once again would be the Japanese Beetles. But as we eased into the summer months, weeding and taking general care of the garden, the family decided that it would be a good idea to adopt a new dog, giving our existing dog a new playmate. Good for the dog, not so good for the garden. We were not prepared for the destruction that she would bring down upon our yard and gardens. The new dog enjoyed digging, racing through mulched beds, leaping into hydrangeas and drinking from the birdbaths. Between the two dogs, we had a combined weight of 140 pounds barreling through the gardens. Lesson learned - Sadly, dogs do not have the same respect for gardens as we do; however, there are a couple measures you can take to pet-proof your landscape: create a “living fence” of dense shrubs to protect more vulnerable plants, install fencing around a garden bed and finally, consider container gardening. Drought By June an unexpected and prolonged heatwave brought on a drought that stressed many lawns and gardens. I did my best to make sure that my plants were being watered adequately but frequent time away from home created pockets of neglect that became increasingly evident as the season progressed. Finally, at the end of August, the rain arrived. The lawn started to show signs of healing and flowers returned to their usual vigor. I had planned on having some new landscaping completed in August but it had been pushed back to September due to the hot, dry weather. By mid-September, after several days of good, soaking rain, new flowers beds were created, new trees were planted and some existing plants found more suitable places in the landscape. Lesson learned - Don’t panic. Many lawn grasses will go dormant under drought conditions. The first time you notice your lawn showing signs of drought stress, provide deep, infrequent watering (being sure to adhere to any water restriction guidelines in your area). Mowing higher will allow better moisture retention for the soil. Finally, do not apply any fertilizer to lawns experiencing drought stress as this will create additional stress for your lawn. Once the rains return, you should notice that your lawn returns to life. For any areas that remain brown and dry, they are likely dead and will need to be reseeded with dormant seeding sometime from late October to mid-November. Looking Ahead As I look back at my experience over the past growing season, I know that I will have a lot to think about over the upcoming winter. But, honestly, I’m ready for winter, for a break from a season of troubleshooting, to give myself and my garden a rest. These days I am focusing on providing my gardens with water to get them ready for winter, removing dead plants, mulching and taking lots of pictures so I know what plants are what when they emerge in the spring (I always forget!). In retrospect, it would be easy to say that my garden struggled this year, due in part to my own choices. For anyone else whose gardens didn’t quite live up to expectations this year, remember . . . “There are no gardening mistakes, only experiments.” - Janet Kilburn Phillips Here’s to a winter filled with grand designs and a spring ready for our ambition! Photo credits: Photo 1 - Luan Akin, Tagawa Gardens Photo 2 – University of Minnesota Extension Photo 3 – Irish News Photo 4 – University of Minnesota Extension

< Back What to Do with All Those Leaves? Connie Kotke, Master Gardener Did you know that the trees in one acre of forest shed as much as two tons of leaves each fall? Your neighborhood may not have that many trees, but even a little bit of raking is hard on the back . . . and it’s no fun for anyone but the kids who jump in the piles! It doesn’t make sense to bag or compost your leaves. Instead, turn them into a valuable natural resource that delivers organic matter and nutrients to your landscape. Did you know that the trees in one acre of forest shed as much as two tons of leaves each fall? Your neighborhood may not have that many trees, but even a little bit of raking is hard on the back . . .and it’s no fun for anyone but the kids who jump in the piles! It doesn’t make sense to bag or compost your leaves. Instead, turn them into a valuable natural resource that delivers organic matter and nutrients to your landscape. Managing Leaves in Your Yard In a forest, tree leaves and other organics form a natural carpet over the soil surface. This conserves moisture, controls temperatures and prevents the soil from eroding. Over time bacteria, fungi and other natural organisms decompose or compost the leaves to supply plants with a natural, slow-release form of nutrients. Consider capturing these same benefits for your own landscapes. Leaves contain up to 80 percent of the nutrients a tree captures from the soil and air during its growing season! Rather than bagging leaves and placing them at the curb to be hauled to landfills or compost sites, you can: Mow Them A light covering of leaves can be mowed; simply leave the shredded leaves in place on the lawn. This technique is most effective when a mulching mower is used. In fact, when leaf drop is light—or you have only a few small trees in your yard--this technique is the most efficient way to manage leaf accumulation. Use Them For Mulch Leaves can be used as a mulch in vegetable gardens, flower beds and around shrubs and trees. As an option to raking, a lawn mower with a bagging attachment provides a fast and easy way to shred and collect the leaves. Leaves that have been mowed or run through some other type of shredder will decompose faster and are much more likely to remain in place than unshredded leaves. Apply a 3 to 6 inch layer of shredded leaves around the base of trees and shrubs. In annual and perennial flower beds, a 2 to 3 inch mulch of shredded leaves is ideal. Mulches are especially beneficial when used around newly established landscape plants, greatly increasing the likelihood of their survival. You can even begin to establish a no-till vegetable garden in late fall by heaping 8 to 10 inches of leaves on a defined bed area in a sunny spot in your yard. A heavy layer not only keeps weeds from growing, it also keeps the underlying soil moist, greatly reducing the amount of watering you need in the summer. Improve Your Soil Work leaves directly into your garden and flower bed soils now so they decompose by spring. A 6 to 8 inch layer of leaves tilled into heavy, clay soil will improve aeration and drainage. Tilling into a light, sandy soil, will improve capacity to hold water and nutrients. But remember, almost all trees and shrubs are susceptible to one or more leaf spot diseases. Fallen leaves that are diseased can harbor plant pathogens over the winter and reinfect the following growing season. These leaves should be raked up and destroyed before the first snowfall. For more information, check out these University of Minnesota resources: Should I Mulch or Bag My Leaves? - Should I mulch? Or bag my leaves this fall? (umn.edu) Freeze Dried Leaves on Trees - Freeze-dried leaves on trees caused by early cold temperatures | UMN Extension Photo credits: Connie Kotke (1, 2, 3)

< Back Try the Many Ways to Enjoy Swiss Chard Mickey Scullard, Dakota County Master Gardener In the featured vegetable section of this newsletter, you read about how to grow Swiss Chard. In this article, you will learn about the many delicious ways that you can include Chard in your dinner menus. There are so many ways to enjoy this beautiful garden vegetable. Swiss Chard (Chard) is a green leafy vegetable that has multiple health benefits, in addition to being very tasty. It is best eaten fresh, but can be frozen. Chard can be stored up to 2 or 3 weeks in the refrigerator but is best eaten within 2 to 3 days. Chard can be eaten raw or cooked. When eaten raw, it is usually best to select the younger, smaller leaves. These can be included in salads, much like you would add spinach. Other common ways of eating raw Chard are in sandwiches, wraps, and smoothies. The University of Nebraska Extension provides this nice list of different ways you could use Chard. Top 10 Ways to Enjoy Swiss Chard One‐Pot Dish: Dinner couldn’t be easier with one pot stir fry featuring Swiss Chard. Ravioli filled with Swiss Chard, part ricotta, and a touch of parmesan cheese. Finish your your favorite sauce. Scrambled eggs or omelets: replace spinach with Swiss Chard. Add fresh tomato for a burst of flavor. Soup. Whether it’s minestrone, beef barley, or vegetable, Swiss Chard makes a scrumptious addition to any soup. Pasta: Layer Swiss Chard in your lasagna or toss if with pasta in a light olive oil and lemon sauce. Finish with freshly cracked pepper. Quiche. Substitute Swiss Chard for spinach in your favorite quiche recipe. It pairs beautifully with egg whites and a little pancetta. Stir Fry. For extra nutrition and flavor, add fresh Swiss Chard to stir fried brown rice just before serving. Stew. Try adding Swiss Chard to stews. It boasts an elegant balance of sweet and savory. Pizza. Swiss Chard makes a delicious … and unexpected … pizza topping. Try adding it to your pizza marinara sauce. Steamed. Steam the stalks of Swiss chard and eat them as you would asparagus. Very Simple Swiss Chard Cooking Preparation (basically steaming) Place Swiss Chard in a pan Add a small amount of water Cook on medium heat until wilted and stalks are soft Eat with butter, salt, and pepper to taste. Variations: Instead of water, use olive oil. Add garlic to taste (most recipes suggest 2-3 cloves, minced) Salt and pepper Red pepper flakes Juice of a ½ a lemon The University of Purdue Extension has a delicious recipe that uses another favorite vegetable I wrote about earlier this year, the Sweet Potato. It also features black beans. Sweet Potato and Black Bean Stew with Swiss Chard This hearty main dish combines the sweetness of orange sweet potatoes and the robustness of black beans, with the surprise addition of Swiss chard and a light touch of cumin. Serve over brown rice or whole-wheat couscous for a warm delight! Recipe adapted from the What’s Cooking? USDA Mixing Bowl Website ( https://www.whatscooking.fns.usda.gov/ ) . Prep 20 min Cook 40 min Total Time 60 min Servings: 6 Ingredients 2 tablespoons vegetable oil 1 small whole, dried New Mexican chili pepper 1 1/4 cups fresh onion (diced) 1 teaspoon ground cumin 1 1/2 cups fresh sweet potatoes (peeled and cut into half-inch cubes) 6 cups (about 3 cans) low-sodium black beans (drained and rinsed) 3/4 cup orange juice 1 cup low-sodium chicken stock 1 tablespoon red wine vinegar 1/4 teaspoon salt 1/4 teaspoon ground black pepper 4 cups fresh Swiss chard (stems removed and chopped) Directions 1. Dice onion. 2. In a large pot, heat vegetable oil over medium heat. Add onion and whole chili pepper and cook for 1-2 minutes. 3. Add cumin and cook for 2 minutes. 4. Add sweet potatoes, black beans, orange juice, and chicken stock. Bring to a boil, then cover, and reduce heat to low. 5. Simmer until the potatoes are tender (about 20 minutes). 6. Remove chili pepper and discard. 7. Add vinegar, salt, and pepper. 8. Add Swiss chard, cover, and continue cooking until chard is tender. Serve hot. 9. May serve over brown rice or whole-wheat couscous. Nutrition Information Serving Size: 1 cup Nutrients Amount Total Calories: 222 Protein: 10g Carbohydrates: 43g Dietary Fiber: 12g Total Fat: 4g Photo Credit: Chezlouloufrance.blogspot.com (all creative commons) (1)

< Back Wild Hyacinth (Camassia scilloides): Apollo’s Memento Jim Lakin MD, Master Gardener Wild Hyacinth is a Midwestern native that deserves a place in your garden. It is one of the few natives that propagate by bulbs. Wild Hyacinth grows in the wild in moist prairies, savannas and woodland edges. Once established, the bulbs are fairly long-lived, blooming reliably in the spring. Read this article to learn more about the value of Wild Hyacinth in your yard. Hyacinth or Hyacinthus was a pretty boy of Sparta, so much so that he attracted the attention of the Sun God, Apollo. Apparently, they had a great time together until an errant throw of Apollo’s discus did the poor lad in. So, legend has it, the sorrowing Apollo created the Hyacinth flower in his memory. Of course, kill-joy horticulturalists have pointed out that the described Apolline flower looked nothing like the modern hyacinth. Nevertheless, the North American native hyacinth reflects its divine heritage when in bloom. Wild Hyacinth is native to the Eastern and Midwestern United States, hardy through Zone 4. It is one of the few natives that propagate by bulbs. Most bulbs are “exotic” such as tulips ( Tulipa spp.), daffodils ( Narcissus spp.) and most commercially available hyacinths ( Hyacinthus spp.) Although the North American species of hyacinth are, like their Eastern Mediterranean brethren, in the asparagus family (Asparagaceae) the two Midwestern natives are of a separate genus. The bladelike foliage of wild hyacinth appears in the early spring, quickly forming a spike of numerous buds. In May through early June a perfusion of blue or white flowers, set off by prominent yellow stamens. Since their blooms are ephemeral, they do well intermixed with other natives, providing a kaleidoscope of blooms throughout the season. Good companions include its sister, Southern Wild Hyacinth ( C. angusta ) which blooms a bit later in spring, Midland Shooting Star ( Dodecatheon meadia ), Golden Alexanders (Zizia aurea) and the ever-dependable Wild Geranium ( Geranium maculatum ). Wild Hyacinth grows in the wild in moist prairies, savannas and woodland edges. It flowers best in full sun but does well in part shade. It prefers hummus-rich slightly acidic soil. With adequate moisture, however it usually tolerates the slightly clay soil so prevalent in Minnesota. Once established, the bulbs are fairly long-lived repeatedly blooming in spring for years. Although the plant will reseed, it also propagates from bulb offshoots. If you are thinking about growing from seed, beware! Wild Hyacinth is notoriously slow to germinate and even slower to grow to maturity. You’ll be better off ordering bulbs from a commercial grower. It’s best to plant the bulbs in the summer or fall. The plant should emerge the following spring. After blooming, the basal leaves will turn yellow in mid-summer and wither away. The plant will remain dormant for the rest of the growing season. Over several seasons the plants should multiply forming a very attractive colony. Wild Hyacinth is a nice addition to a pollinator garden. It attracts butterflies, wasps, moths and native bees. The bulbs are edible and were a significant food source for many Native American Tribes and Early Settlers. I wouldn’t recommend foraging for them, however, as the bulbs are virtually indistinguishable from Zigadenus elegans, A.K.A. Mountain Death Camus, which contains a very potent and lethal toxin! Photo Credit: www.uniprot.org (all creative commons)(1), www.flickr.com (all creative commons) (2)