< Back April Gardening in Minnesota: Early Vegetables and Indigenous Crops Doreen Cordova, Dakota County Master Gardener As spring arrives in Minnesota, eager gardeners can start planting cool-season vegetables outdoors. Despite our short growing season, there are many options for early crops that thrive in our zone’s climate. As spring arrives in Minnesota, eager gardeners can start planting cool-season vegetables outdoors. Despite our short growing season, there are many options for early crops that thrive in our zone’s climate. Read this article to learn what vegetables can be planted in April along with some tips to make sure the planting is successful. Cool-Season Vegetables In mid to late April, you can plant these hardy vegetables: Potatoes Onions Beets Carrots Leaf lettuce Spinach Peas Radishes Kohlrabi Turnips These crops can withstand cooler temperatures and even light frosts. For best results, wait until the soil is workable and not overly wet to prevent compaction. Indigenous Crops Consider adding these native plants to your garden: Wild leeks (ramps) Jerusalem artichokes Groundnuts Wild leeks These indigenous vegetables are well-adapted to Minnesota's climate and offer unique flavors and nutritional benefits. To prepare your soil for planting vegetables in early April in Minnesota Wait until the soil is workable. Test by squeezing a handful - if it crumbles rather than forming a ball, it's ready. Clean up winter debris from garden beds once the ground has thawed. Add 2 inches of compost or organic matter and work it into the top 6 inches of soil. This improves soil structure, adds nutrients, and increases water retention. For heavy clay soil, consider adding some sand to improve drainage. Test your soil pH and nutrient levels. Amend as needed based on test results. Loosen compacted soil using a broadfork or garden fork, being careful not to disturb soil structure. For cool-season crops like lettuce and peas, apply a light organic fertilizer to the top few inches of soil. Use raised beds or cold frames to warm the soil more quickly for earlier planting. Avoid overworking wet soil, as this can damage its structure. Wait for several days of temperatures in the 50s before thorough preparation. Gardening Tips for April in Minnesota Watch the weather: April can be unpredictable, so be prepared to protect plants from late frosts. Prepare the soil: Once the ground has thawed and dried sufficiently, add compost or organic matter to improve soil structure. Start seeds indoors: For crops like broccoli, cabbage, and cauliflower, start seeds indoors 6-8 weeks before transplanting outside. Use season extenders: Cold frames or hoop houses can help protect early plantings and extend your growing season. Clean up carefully: Remove winter debris slowly to protect overwintering pollinators. Wait for several days of temperatures in the 50s before thorough cleanup. By following these tips and choosing the right crops, Minnesota gardeners can get a head start on the growing season and enjoy fresh, homegrown produce earlier in the year. References: https://www.thompsonfamilyfarmmn.com/blog/2021/04/what-veggies-can-i-plant-in-april-in.html https://atthefarmwaconia.com/plants-and-planters/gardening-advice/cold-crops/ https://extension.umn.edu/news/spring-yard-and-garden-preparation https://northerngardener.org/april-garden-chores-a-careful-dance/ https://www.ramseymastergardeners.org/post/cold-hardy-vegetables-and-flowers-for-minnesota-s-short-spring https://www.jimwhitingnursery.com/garden-advice/spring-planting-tips-for-minnesota/ https://www.cbsnews.com/minnesota/news/spring-gardening-dos-and-donts-from-the-minnesota-landscape-arboretum/ https://malmborgsinc.com/blog/minnesota-gardening-guide-april/ https://extension.umn.edu/vegetables/growing-staple-vegetables-around-world-minnesota https://www.reddit.com/r/minnesota/comments/ua91q3/gardening_tips/ Photo credit: Itoldya test 1-getarchive (all creative commons) (1), University of Minnesota Extension (2), Susan Maher, University of Wisconsin-Madison (3)

< Back A Cinderella Eggplant Recipe Joy Johnson, Master Gardener Fall is here, and Joy Johnson’s garden is harvested. She picked and stored her veggies with the best intentions to use them all at their peak of ripeness. But when she found a long, skinny eggplant that she forgot about in the bottom drawer of her refrigerator, she made sure not to waste it. Read Joy’s hearty eggplant recipe that tastes great. Fall is here, my garden is harvested. I pick and store my veggies with the best intentions to use them all at their peak of ripeness. Then about 3 weeks later I find one or two that I forgot about in the bottom drawer of my refrigerator. This year it was a long skinny eggplant. I can’t stand to waste anything, so here’s a hearty recipe that tastes great. My husband asked me for three days after I made it, if I’d written it down so I wouldn’t forget what I’d done. He would like me to make it again, and that’s saying something since he has often vowed, he doesn’t like eggplant. Eggplant Chicken Layers with a Crunchy Crust Ingredients: 1 large egg plant or two 2 large chicken breasts ½ cup breadcrumbs ½ cup chopped walnuts 6 Tablespoons Olive Oil 2 cups tomatoes, I used mostly Cherry tomatoes, but sliced one large also to make enough 2 Tablespoons + 1 Tsp minced garlic 2 Tablespoons dill seed 3 Tablespoons dried parsley ½ cup grated cheddar cheese ½ cup grated Romano cheese Process: 1. Adjust two racks to the top and bottom position of the oven and preheat to 400 degrees F. Line a baking sheet with foil. 2. Pierce the eggplants all over with a fork, and place on the foil-lined baking sheet. Drizzle with olive oil. Roast on the top rack until completely soft when pierced with a paring knife, 1 hour. 3. Meanwhile, toss the grape tomatoes with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds pepper. Spread on a small baking sheet and roast in the same oven until the tomatoes are soft and wrinkled, about 20 minutes. Transfer to a large bowl. 4. Put the chicken breast in a covered baking dish and bake it at the same time as the eggplant and tomatoes. Let it cool, then slice into thick pieces. Lay them in the bottom of an oiled 2-quart baking dish 5. Mix together the breadcrumbs, walnuts, about one teaspoon garlic, and 1/2 teaspoon salt in a small bowl. Drizzle in 3 tablespoons olive oil and mix until the mixture starts to clump. Reserve. 6. When the eggplants are cool enough to handle, halve them and scoop the soft flesh into the bowl with the tomatoes. Discard the skins and stems. 7. Using a fork or spoon, mash the eggplant into smaller bite-sized pieces. (It's okay if the tomatoes get mashed in the process.) Add the garlic, dill and parsley, the remaining 2 tablespoons olive oil, 1 1/2 teaspoons salt, and a few grinds of pepper. Check for seasoning and add more salt, if needed. 8. Spread the eggplant tomato mixture over the sliced chicken breast pieces in the casserole dish. 9. Sprinkle cheddar and Romano cheese on top 10. Sprinkle the breadcrumb mixture on top 11. Bake about 30-35 minutes until the top is golden brown This was truly a garden to kitchen meal! I served it with homemade chunky cinnamon applesauce, with a sprinkling of a few late golden raspberries, home grown yellow beans, and homemade bread and butter pickles. Photo credits: Joy Johnson (all)

< Back Harvest Time with Kids! Sarah Heidtke, Master Gardener It’s time to get the kids in your life ready for harvesting all of the bounty around us. Whether you’ve been tending plants all summer or want to visit any number of “pick your own” locations in our area, harvesting is a great way to connect children to produce right where it grows. Kids of all ages can harvest fruit, vegetables, and herbs! Toddlers can pick a strawberry or a cherry tomato with a little guidance, preschoolers can identify beans to pick, and older kids can reach an apple from the tree or gently pull a carrot from the ground. The best part is that they can see right in front of them where the food comes from and how it is growing just before they pick it. It is important for children (especially our youngest ones) to check with an adult before eating anything they find growing to make sure it’s safe. Getting set up is easy! Young harvesters don’t need fancy gear, but some things may help them enjoy the process more: Tools that fit in their hands - think safety scissors for little hands to clip some basil or chives Gloves - not required, but some kids find that a comfortable and well-fitting pair of gloves make touching plants and dirt easier. Something to carry their bounty - a right-size basket, an empty ice cream bucket, a tote bag, or even a cart to push or wagon to pull. Outside activity items like a hat and water bottle help keep little harvesters going. Where to go? Maybe you have your own container garden, tree, or garden bed that you’ve planted, taken care of, and anticipated harvesting with your children so you don’t need to travel far for your harvest. There are also many places that offer pick your own seasonal produce. Check out https://minnesotagrown.com for a fun location - you can filter by plant and geography to plan a harvest outing that works for you and the children in your life. Does your child have access to a school garden? More and more schools are introducing the benefits of growing and harvesting produce to their students and families, including right here in Dakota County! Check out this link for information on University of Minnesota Extension school garden programs (and more great ideas for gardening with kids) here: https://extension.umn.edu/farm-school/school-gardens What to harvest? Some fruits, vegetables and herbs have been available since late spring and many are coming into a bountiful harvest right now in August, and more will continue through our first freeze in fall. Exact times vary year to year, but here’s a great chart from Minnesota Grown to give you an idea of what’s good eating when you are ready to harvest: https://minnesotagrown.com/whats-in-season/ Looking for ways to enjoy those harvests right away with your young harvest crew? How about pairing carrots, cherry tomatoes, and mini peppers with a little ranch dressing for a quick healthy snack? Apple slices with caramel or peanut butter are delicious! In the fall, carve a pumpkin and roast the seeds for another fun treat. For more ideas, try these “One Bite Lessons” from Life Lab: https://lifelab.org/2021/04/one-bite-lessons/ Food Safety Of course, part of setting up healthy habits for children includes safe handling. Here’s a link to more information about ‘Handling Fresh Fruits and Vegetables Safely,” whether you are eating them right away or preserving for later consumption from University of MN Extension: https://extension.umn.edu/preserving-and-preparing/wash-fresh-fruits-and-vegetables The most important part of harvesting with kids is to set them up for healthy habits as they grow up. Having fun with the garden harvest is a great way to explore new foods at their best. Fortunately, we have many options throughout the growing season here in Minnesota. Happy Harvesting! Looking for books to get little ones excited about the garden harvest or to read after you’ve been out picking your favorites? Here are some suggestions, all available at Dakota County Libraries: Garden time [board book] by Jill McDonald. "Teaches toddlers all about gardens--with easy-to-understand facts about how plants grow and how gardening puts food on our tables.” (Provided by publisher) It's Our Garden: From Seeds to Harvest in a School Garden by George Ancona. “Part celebration, part simple how-to, this close-up look at a vibrant garden and its enthusiastic gardeners is blooming with photos that will have readers ready to roll up their sleeves and dig in.” Garden to Table: A Kid's Guide to Planting, Growing, and Preparing Food by Katherine Hengel with Lisa Wagner. For older kids ready to try out some recipes with their harvest. Photo credits: Sarah Heidtke (1, 2, 3, 4, 5), book covers (6, 7, 8)

< Back Give Dandelion Another Chance Doreen Cordova, Dakota County Master Gardener Not just a weed – dandelion is an edible plant worth your consideration as a culinary addition. Although, most of us spend time and products on eliminating dandelions from our yards, the truth is that dandelion is edible (so long as they have not been subjected to toxic chemicals) and can provide a tasty delight for your table. Read this article to learn more about edible dandelions and how you might enjoy them. Dandelion ( Taraxacum officinale ) is an indigenous plant native to the Midwest that has been used by Native American tribes for centuries. This versatile and nutritious herb is often overlooked as a “weed,” but it offers numerous culinary and medicinal benefits. Dandelions are herbaceous perennial plants characterized by their rosette of dark green leaves that can grow up to 12 inches long. The plant features one or more hollow, flowering stalks that can reach up to 15 inches in height. The bright yellow flowers are a common sight in disturbed areas such as lawns and roadside ditches. One of the most appealing aspects of dandelions is that all parts of the plant are edible and can be harvested throughout the year. The leaves are best collected in spring, while flowers and stems are ideal for harvesting in summer. The roots are typically gathered in fall. These parts can be used fresh, dried, or blanched and frozen for later use. Of course, when foraging for dandelions, it's crucial to avoid areas that may have been recently treated with pesticides or herbicides. Always ensure you're collecting from clean, unpolluted areas. Dandelions are particularly valued for their liver health benefits. They are rich in vitamins and minerals, making them a nutritious addition to various dishes. Here are two recipes that showcase the culinary potential of dandelions. Dandelion Greens Dandelion Greens Salad Ingredients: • 4 cups young dandelion leaves, washed and torn • 1/4 cup red onion, thinly sliced • 1/4 cup cherry tomatoes, halved • 2 tablespoons olive oil • 1 tablespoon apple cider vinegar • 1 teaspoon honey • Salt and pepper to taste Instructions: • In a large bowl, combine dandelion leaves, red onion, and cherry tomatoes. • In a small bowl, whisk together olive oil, apple cider vinegar, and honey. • Pour the dressing over the salad and toss to coat evenly. • Season with salt and pepper to taste. • Serve immediately and enjoy the fresh, slightly bitter flavor of the dandelion greens. Sautéed Dandelion Roots Ingredients: • 2 cups dandelion roots, cleaned and sliced • 2 tablespoons butter • 2 cloves garlic, minced • 1 tablespoon lemon juice • Salt and pepper to taste Instructions: • Melt butter in a skillet over medium heat. • Add minced garlic and sauté for 1 minute until fragrant. • Add sliced dandelion roots and cook for 5-7 minutes, stirring occasionally, until tender • Drizzle with lemon juice and season with salt and pepper. • Serve as a side dish or add to soups and stews for extra flavor and nutrition. Dandelions offer a sustainable and nutritious food source that connects us to the indigenous wisdom of the Midwest. By incorporating this often-overlooked plant into our diets, we can enjoy its health benefits while honoring the traditional knowledge of Native American tribes. Below are additional resources from the University of Minnesota Extension: https://extension.umn.edu/yard-and-garden-news/can-i-eat-weeds-my-backyard https://extension.umn.edu/find-plants/weeds Photo credits: University of Minnesota Extension (1), fwww.foodista.com (All Creative Commons) (2)

< Back Now Swaying in the Minnesota Breeze, It’s the UMN Duluth Developed Innovatrees (Poplar Variety) Mary Gadek, Master Gardener University of Minnesota Duluth has bred the fast growing InnovaTree Poplar Variety tree for both residential and commercial applications. Trees in our yards can provide shade, privacy, and firewood for people as well as cover and food for wild animals and birds. Often, it takes many years for a tree to grow and give such benefits to our yards. The InnovaTree is a game changer for landscape trees in Minnesota by being selectively bred to capture the benefits of landscape tree growing, while eliminating typical issues encountered with trees. Learn more here about the InnovaTree Poplar Variety’s characteristics, growing needs and nursery locations. University of Minnesota Duluth has bred the fast-growing InnovaTree Poplar Variety tree for both residential and commercial applications. Trees in our yards can provide shade, privacy, and firewood for people as well as cover and food for wild animals and birds. Often, it takes many years for a tree to grow and furnish such benefits to our yards. The InnovaTree is a game changer for landscape trees in Minnesota by being selectively bred to capture the benefits of tree growing, while eliminating typical issues encountered with trees. Learn more here about the InnovaTree Poplar Variety’s characteristics, growing needs and nursery locations. Characteristics The poplar tree variety is a cross between native Eastern cottonwood and European black poplar. It has been naturally cross bred at University of Minnesota Duluth over 25 years. Landowners can use the tree for privacy screens, wildlife habitat, windbreaks, conservation plantings and firewood. Tree size: Growing 64% faster than similar varieties, the InnovaTree shoots up about 10 feet each year, reaching 35 feet in less than 5 years and a mature height of over 75 feet. Note: Because of its fast growth and aggressive root system, it is best not to plant near power lines, roadways or buildings. Seedless and Cottonless: Unlike standard cottonwood trees, it is cottonless. Leaf retention: Good late-season leaf retention, with yellow fall foliage. Disease Resistance: Resistant to stem canker and leaf disease Non-GMO Will not spread: InnovaTree does not spread by suckering; meaning, you will not have tiny trees growing up from its root system. It is not an invasive species risk. Growing Needs Minnesota hardy for zones 3-6 Light: Full sun Soil: Loves to grow in well-drained loam, sand loam, clay loam and light clay soils Moisture: Will tolerate occasional flooding and drought, but prefers moist, well-drained soil Nursery Locations For current nurseries offering the InnovaTree Poplar Variety, click on this link: https://innovatree.umn.edu/buy For additional information, including commercial applications, see: https://innovatree.umn.edu/about-tree/fast-growing-tree and https://innovatree.umn.edu/about-tree/frequently-asked-questions Photo credit: UMN.edu (1,3)

< Back Sweet Potatoes and a Sweet Winter Treat Joy Johnson, Master Gardener Sweet potatoes are a lovely garden plant. They are a low calorie but highly nutritious food and have a beautiful color. Sweet potatoes can be harvested very late in the fall and are pretty easy to store over the winter. Best of all, they taste great. You will love this sweet potato recipe from Master Gardener Joy Johnson along with a bonus sweet treat. I want to encourage you to grow sweet potatoes. They are a lovely garden plant, although their vines do take up a lot of room in the garden. The sweet potatoes can be harvested very late in the fall just before the first hard frost. It’s pretty easy to store an abundant crop of sweet potatoes in your home over the winter. That process can be found easily online. The sweet potatoes that I used in this recipe were ones that were grown last fall and stored over the winter. They are a low calorie highly nutritious food and of course have a beautiful color. This recipe makes use of your crockpot but it could also be baked in the oven. Balsamic Seasoned Chicken and Sweet Potatoes Ingredients 2 lbs chicken thighs (You can use boneless skinless if you prefer) 14 oz fat free chicken broth One cup dry white wine, or Moscato if you prefer a sweeter broth One tablespoon balsamic vinegar One teaspoon dried thyme One teaspoon olive oil ½ teaspoon black pepper ½ teaspoon caraway seeds (you can also use fennel seeds) 4 sweet potatoes ½ of a large onion sliced Coat a large skillet with cooking spray and heat over high heat, add the chicken and cook until browned on all sides. Let cool slightly. Combine the broth, wine, vinegar, and thyme in the crock pot. Add the chicken. Rub the exposed area of the chicken with the oil, sprinkle with the pepper and caraway seeds. Arrange the potatoes and onions around the chicken. Cover and cook on low until the chicken is tender the juices run clear and a meat thermometer inserted in the thickest part registers 170 degrees F and the potatoes are tender: 8 to 10 hours on low or six to 8 hours on high. OR put the chicken in a large, deep casserole dish, pour the broth mixture over, add the spices, put the potatoes in, layering them with the chicken. Cover and bake in a 350-degree oven for two hours or until chicken registers 170 degrees and potatoes are done. Serve this with rice or mashed potatoes or toast because you have a lot of delicious broth. Chinese Almond Cookies April 9th is national Chinese almond cookie day. Even though there are no ingredients that come from your garden, I thought you would enjoy this Chinese American treat that aren't authentically Chinese. Their round shape symbolizes coins and good luck. They are traditionally served for Chinese New Year. Here are a couple tips to make your cookies a success. · Make sure the butter is cold · Use almond flour not almond meal · Do not skip refrigerating the dough for two hours Ingredients 1 1/3 cups almond flour lightly packed 1 cup unsalted butter, chilled and cut into cubes A pinch of salt 2 large eggs, divided 1 teaspoon almond extract 1 3/4 cups all-purpose flour 1 cup +2 tablespoons sugar 1/2 teaspoon baking soda thinly sliced almonds, for decoration Place the almond flour, salt, and butter into an electric mixer with a paddle attachment and beat on medium speed for three minutes. The mixture will become coarse and chunky looking. Add one of the eggs and the almond extract. Mix them in on low speed just until incorporated. Sift the flour, sugar, and baking soda together, and add to the mixture. Mix on low speed until just combined. Take the dough and flatten it into a disc and wrap in plastic wrap. Place it in the refrigerator for two hours to chill. Preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. In a small bowl, beat the remaining egg. Take pieces of dough and roll them into balls about 3/4 inch wide. Place them on the sheet about an inch apart and then press them down slightly with your palm to make a coin shape. Press 1 slivered almond into the center of each cookie. Then using a pastry brush or your finger, paint each cookie with the beaten egg. Bake for 13 to 15 minutes, until the edges just begin to tan. Cool on the sheet on a wire rack. Photo credits: Joy Johnson (1, 2, 3)

< Back Garlic Butter Brussel Sprouts Joy Johnson, Dakota County Master Gardener It’s March and this month green vegetables may be top of mind (thanks to Saint Patrick, I’m sure). Garden seeds are sprouting under their grow lights and we are excited for warmer days to come when they’ve grown large enough to transplant outside into our gardens. In the meantime, here is a recipe for one green vegetable – brussels sprouts. According to the author, Joy Johnson, even the pickiest of brussels sprouts eaters will love this recipe! For this month’s recipe, I’ll admit I used store bought brussels sprouts. I have grown them in my garden, but I have not had any last in cool storage until March. I’ve never tried to freeze them and would welcome any tips on doing that in case I have a bumper crop this year. Usually, we gobble them up fresh from the garden in late fall. This recipe will tickle your taste buds with it’s spicey, smokey flavors that are cooled with a lemon Aioli sauce to drizzle on just before eating. Garlic Butter Brussels Sprouts Ingredients : 1 lb. Brussels sprouts, trimmed and halved 3 Tablespoons extra-virgin olive oil 2 Tablespoons fresh thyme, or 1 teaspoon dried Pinch of crushed red pepper flakes 4 slices bacon, cut into 2-inch pieces 2 Tablespoons salted butter, melted 2 garlic cloves, finely chopped or grated A couple sprigs of fresh thyme for garnish A couple of lemon wedges Process : Preheat the oven to 425 degrees with a rack positioned in the lower third of the oven. In a gallon plastic food storage bag, gently shake together the Brussels sprouts, olive oil, thyme and red pepper flakes. Arrange the Brussels sprouts cut side down on a rimmed baking sheet. Lay the bacon pieces over the sprouts. Roast until the sprouts are deeply browned and the bacon is crisp, 20 – 25 minutes. In a small bowl, stir together the melted butter and the garlic. Remove the sprouts from the oven and pour the butter mixture over them. Return the sprouts to the oven and roast until crispy, 10 minutes. Smokey Lemon Aioli Ingredients: ½ cup mayonnaise 2 Tablespoons lemon juice 1 garlic clove, finely chopped or grated ½ to 1 teaspoon ground cayenne pepper ½ teaspoon smoked paprika Salt Process : In a small bowl stir together the mayonnaise, lemon juice, garlic, cayenne and paprika. Taste and add salt as needed. Pile the Brussels sprouts onto a serving plate, sprinkle with the sprigs of fresh thyme, and squeeze the lemon wedges over them. Serve with the bowl of aioli for dipping or drizzle it over them. Photo Credit: Joy Johnson (1,3), foto.wuestenigel.com (2)

< Back Just for My Valentine Joy Johnson, Master Gardener Joy Johnson shares how to use those tomatoes that you saved from September’s harvest. And, make something sweet for your “sweetie” on Valentine’s Day. Joy shares her recipe for Sweetheart scones in this article. It’s February in Minnesota and nothing is growing in our gardens right now. If you’re anything like me, back in September you had a bumper crop of tomatoes. I freeze a lot of tomatoes for use in soups, stews, chili and minestrone during the winter months. I also make a lot of tomato juice and freeze that too. To make tomato juice in the fall, wash core and thickly slice your fresh tomatoes. Put them in a large pot and cook them over medium heat, stirring occasionally until they are completely soft and falling apart. Then put the contents of the pot through a hand food mill. That easily separates the skins and seeds from the pulp and juice. I add one teaspoon of salt to each quart of juice. Then I fill quart sized freezer baggies, lay them flat on a cookie sheet and put them into the freezer. Once they are frozen you can remove the cookie sheet and stack the frozen baggies. Here is a simple recipe for a delicious tomato soup . It really hits the spot on a cold winter day and pairs wonderfully with a grilled cheese sandwich. Because it’s red, it makes a fun Valentine’s Day lunch addition. Cream of Tomato Soup Saute: 2 T. butter 2 T. onion, chopped Blend In: 3 T. Flour 2 tsp. sugar 1 tsp. salt 1/8 tsp. petter Dash of garlic salt, basil, oregano, thyme Remove from heat. Gradually stir in: 2 c. tomato juice Bring to a boil, stirring constantly. Boil 1 minute. Stir hot tomato mixture into cold milk: It is VERY IMPORTANT to pour the hot tomato mixture into the cold milk, if you pour the cold milk into the hot tomato mixture it will curdle. 2 c. cold milk Heat almost to boiling and serve. Sweetheart Scones Another recipe for Valentine’s Day that the kids can help with are scones. They are easy to make. You can add craisins, raisins, dried blueberries, dried cherries or dried cranberries. (A little grated orange rind is great with the cranberries.) 2 ½ cups flour (you can use part whole wheat) 1/3 cup sugar 1 T. baking powder ¾ tsp. salt 6 T. butter 1 egg ½ cup milk (you can use cows, almond, rice or reconstituted powdered milk) ¾ cup cranberries, cherries or blueberries, dried Top with 2 tsp. milk and 1 tsp. sugar before baking Preheat oven to 425 degrees. In a large bowl combine flour, sugar, baking powder and salt. Stir. With a pastry blender or fork cut in butter until mixture represents course crumbs. Mix eggs with fork in a bowl and then add ½ cup of milk and blend. Pour egg and milk mixture into flour mixture and toss with a fork until mixture holds together. Stir in cranberries or your choice of berries. Form dough into a ball and gently knead on a lightly floured board five times. Roll dough gently in to ¾ inch thickness and use a large heart-shaped cookie cutter or a knife to cut 8-10 heart shapes. Before baking, brush each heart with milk and sprinkle with sugar. Bake on a lightly greased cookie sheet. Bake at 425 degrees for 12-15 minutes until lightly brown. Photo Credit: Joy Johnson

< Back Overwinter Geraniums the Correct Way As the end of the growing season appears it may be sad to think of your beautiful geraniums’ endless show of color coming to an end. Fear not! While non-hardy geraniums are considered annuals, overwintering your prized plant indoors can carry them through to the following year, giving you a jump start on spring and saving you some money if you usually replace them each year. But beware – it’s not quite as simple as carrying your geranium pot inside and waiting for spring. This article talks about two ways to overwinter geraniums in a way that will maximize your chance of success. Kristina Valle, Master Gardener It’s never too early to start thinking about final garden projects as we near the end of our growing season. Sad to think of your beautiful geraniums’ endless show of color coming to an end? Fear not! While non-hardy geraniums are considered annuals, overwintering your prized plant indoors can carry them through to the following year, giving you a jump start on spring and saving you some money if you usually replace them each year. But beware – it’s not quite as simple as carrying your geranium pot inside and waiting for spring. This article talks about two ways to overwinter geraniums in a way that will maximize your chance of success. Overwintered geraniums are an early memory of mine. I distinctly remember running down the basement stairs of my grandparent’s home and being struck with the scent of the potted geraniums, lined up across the west facing window; the vibrant colors, a welcome contrast to the bright white winter landscape outside. There are two main ways to overwinter your geraniums, both of which need to be done before the first frost: Potted While my grandparents chose to keep tending to their geraniums through the winter months in their original pots, you might keep your geraniums in planters or heavy pots that would be impossible to move indoors. If you want to keep the plants potted, you can transplant them into smaller indoor pots by carefully digging up the root ball, and replanting into the pot of your choice. Before bringing the plant indoors, check for any pests trying to hitch a ride and remove any dead leaves. Now is also a good time to trim back any dead stems. Place your potted plant in front of a bright window or under florescent lights, and water every 1-2 weeks once the top of the soil dries out. Bare Root The enemy of the bare rooted geranium is moisture. That said, you have two options when you are ready to pull your geraniums in for the winter: 1) you can wait for the soil to dry out before digging up the root ball, or 2) you can dig the root ball out of the soil, tapping off any remaining dirt and then let your plant sit out for a day or so to ensure that all excess moisture has evaporated. As with your potted geranium option, be sure to inspect your plant for any pests and cut away any dead leaves, buds or flowers. The objective for this overwintering method is to encourage the plant into dormancy and not spend any energy into supporting existing or new growth. You also have a few housing options for your plant: 1) paper bag (think landscape or grocery), 2) cardboard box or 3) tied up at the root to hang upside down. Each of these options ensures good ventilation which is critical to help ward off excess moisture and darkness, which will lull the plant into dormancy. Place your bag or box in a cool dry location such as a basement, root cellar or shed – anywhere where temperatures will remain around 55-65 degrees. Check on your plant about once a month to inspect for mold or other disease and manage as needed. Getting Ready for Spring – Breaking Dormancy About 6-8 weeks before the last frost day, inspect your plants and trim them back by one-half to two-thirds. Don’t be alarmed if your plant has lost many or all of its leaves. Plant the geranium in a pot, give it a good watering and set it in front of a bright window. Patience and care should generate the first signs of growth in the coming days and weeks and by time the risk of frost has passed, you’ll be weeks ahead of any store-bought geraniums available to gardeners. Photo credit: University of Minnesota Extension (1)

< Back Enhance Your Home with Boston Ivy (Parthenocissus tricuspidata) Mary Barnidge, Master Gardener Enhance your home’s curb appeal and enrobe it in fall color by growing Boston Ivy on your home or patio. Boston Ivy is easy to grow, requires little maintenance, and provides lush green color in the Spring and Summer turning to vivid reddish-purple in the Fall. Enhance your home’s curb appeal and enrobe it in fall color by growing Boston Ivy on your home or patio. Boston Ivy is a vine that is easy to grow, requires little maintenance, and provides lush green color in the Spring and Summer turning to vivid reddish-purple in the Fall. It provides a unique old world vibe to celebrate the change in season, with no additional effort by you! Aside from saving money on seasonal decorating, Boston Ivy can also be used to cover up an outdated brick façade on your home – which is much more affordable than switching out the brick itself. If you desire a little more privacy or shade on your deck or patio, Boston Ivy can also be grown in a pot and trained to spread across a deck railing, fence, or pergola, just like a screen. Boston Ivy is very versatile and can be grown as a ground cover to provide a uniform look to a garden or wooded area or used for erosion control on a slope. Hardiness Zone Boston Ivy is native to Asia, Korea, Japan and eastern China, but grows well in US Zones 4-8 How to Grow P refers Sun and Part Shade Water well until established then water periodically. Prefers average to dry well-drained soil. Vine grows best on Eastern or Northern facings walls, but grows well on Western Walls too. T olerant of a wide range of soil types and urban pollution. Fast growing and can climb 30 to 40 feet Provides berries for birds in the Fall. Vine grows and travels via small “sucker disks” which can easily be pulled down off wall. May cause some speckling on painted siding or trim. Trim back undesired growth using a scissors periodically throughout growth season (e.g. around windows, doors, roofing, etc.) For more information go to University of Minnesota Extension: https://trees.umn.edu/boston-ivy-parthenocissus-tricuspidata References: Monrovia.com Yates.co.nz Photo credits: Yates.co.nz (1), Doreen Wynja (2, 3), Mary Barnidge (4)

< Back Squash the Holiday Host Competition with a Winter Variety We plant, grow, and nurture our vegetable gardens for the healthy fruits of our fall harvest and also as decorations for our Thanksgiving table and décor. As we look forward to preparing deeply satisfying hearty dishes from a bountiful Fall harvest, winter squash holds a special place at the table. Learn more about two special squash varieties – Sugar Pumpkins and Kabocha Squash in this article. Katie Possis, Master Gardener It’s that time of year when our thoughts turn to celebrating Thanksgiving with family and friends and the joy of decorating for the holiday. We plant, grow, and nurture our vegetable gardens for the healthy fruits of our fall harvest and also as decorations for our Thanksgiving table and décor. As we look forward to preparing deeply satisfying hearty dishes from a bountiful Fall harvest, winter squash holds a special place at the table. Winter squash are fruit that grow on the vine. They are from the genus Cucurbita from the family Cucurbitaceae. There are, of course, subtle differences that set them apart from each other. This article will talk about 2 of the 12 most popular squash varieties along with interesting recipes that excite the taste buds. Sugar Pumpkins Starting with a favorite - Sugar Pumpkins are nutrient packed. For example: one cooked cup of Pumpkin has 49 calories, 76 grams of protein, 17 grams of fat and 1 gram of carbohydrate; a real booster for the immune system. Sugar Pumpkins have thick skin with sweet flesh and are less fibrous than other winter squash. For a new favorite recipe using roasted pumpkin, check out the recipe Pumpkin With Creme Fraiche, Peanut Rayu, Coriander & Spring Onion. - GIY Ireland Ltd for a real treat. Tip for choosing: make sure your pumpkin is heavier than you expect it to be when you pick it up, the skin needs to be firm and a fingernail should not pierce the skin, the stem needs to look like is has died off and is hard. A pumpkin’s stem is the seal between the stalk and fruit. Never lift the pumpkin by the stem as breaking this seal may cause molds and fungal spores which ensure speedy decay. If the pumpkin has been properly cured, it will be beautifully intact for several months. Proper curing takes a few weeks but it’s worth the effort. The pumpkin needs to be dried in the sun, kept away from rain and moisture. Do this for the top side up for 2 weeks then gently flip over for the bottom side to cure for the next two weeks. The curing process can also be accomplished inside next to a sunny window. As this point, the pumpkin is ready to adorn your front steps or buffet table. Kabocha Squash Second up, Kabocha Squash is a Japanese variety of the Cucurbita maxima species. Often used in Japanese and Korean cooking, this squash has a dark green and orange rind. Known for its nutty, earthiness, and with a kiss of sweet flavor, it is a great choice for cooking. The nutritional value of one cup of cooked Kabocha - 49 calories, 1.8 grams protein, 0.2 grams of fat, and 8 grams of carbohydrate. Great news, this squash has a lower glycemic load than a sweet potato which won’t make the blood sugar spike. A great recipe to try is Korean Braised Kabocha Squash - The Plant-Based Wok (theplantbasedwok.com) Enjoy! Tips for growing: the Kabocha squash can be grown in full sun 6-8 hours on a trellis which gives height and interest to your garden landscape. The trellis will need a minimum of two to three supports hammered into the ground deep enough for the frame to hold the heavy plant laden with large fruit. The benefits of trellising for the plant are great air circulation and room to grow as each plant will need approximately 10 to 15 feet in length. The rich deep green of the Kabocha squash pairs nicely with orange pumpkins, yellow spaghetti squash, and blues of the Hubbard of the winter squash to create a visual feast for the eyes. Photo credits: www.flickr.com (1), Foodblogga.blogspot.com (2)

< Back How to Avoid Problems When Gardening on your Deck Gardening on your deck or patio provides a number of benefits. It enables those in a multi-unit building an opportunity to grow plants outdoors. It provides an opportunity for those with physical limitations to garden. Growing plants on your deck or patio is a strategy for adding beauty and it might provide an opportunity to grow edibles near your kitchen. But gardening on a deck or patio does present its own potential problems. Read this article to learn how to avoid problems and how to deal with them if they occur. Linda Stein, Dakota County Master Gardener Just as there are potential issues to consider when planting in the ground, there are ones that might reduce your potential to have a successful container garden outdoors. Limited Space Not all plants are appropriate for growing in a container. Since most decks or patios have limited space, you want to avoid plants that require a lot of ground space. Consider plants that can grow along trellises or can hang over the edges of your container. Select plants that are recommended for pots and therefore will fit better into small spaces. When buying plants, think about the size when they have been with you for a period of time . . . not the size at the time of purchase. Getting Adequate Sun The direction your deck faces is only one factor to consider when determining how much sun light the plants will receive. In addition, watch for trees or other structures that might obstruct the sun. Remember that the sun’s path changes as we move from spring to summer to autumn. So, trees and overhangs will have a different impact at different times in the growing season. Prevent Other Environmental Factors from Negatively Impacting Plants Heat might be a bigger factor when growing in pots. Darker pots absorb the sun’s rays causing the soil to heat up and dry out more quickly. Consider using lighter colored pots if you are noting that your plants are requiring frequent watering. Also watering your plants mid-day can cool your plants. Consider the impact of wind on your plants and on the pots in which you are growing. If your deck is higher in your building or in a location that is exposed to significant wind there are several things you might consider. · Use clay pots instead of plastic pots since they are heavier. · Select plants that are less susceptible to the wind. The following are characteristics of plants that will more readily survive in windy conditions: o Shorter plants; o Plants with smaller and narrower leaves that would be less likely to be damaged by wind; o Plants with larger root systems that more effectively anchor the plant; and o Plants that like drier conditions since the wind will dry out the soil more quickly. Beware of Pests Pests can find plants even if they are not in the ground. Different pests can be found in the soil of your container, on the exterior of the container or on the plants themselves. Many of these pests may be a nuisance but will not cause permanent damage to your plant. The University of Minnesota Extension’s Yard and Garden website is an excellent source to help identify the specific pests that are impacting your plant and to determine how to address them. Photo credits: Scaniazblogspot.com (all creative commons) (1), www.Kittlingbooks.com (all creative commons) (2)