< Back How to Pick the Best Perennials for Your Garden Karna Berg, Master Gardener and Julie Harris, Master Gardener May is the month when gardeners’ dreams turn to planting. We dream of a garden filled with interesting, colorful flowers all season. In order to achieve these benefits, you must pick the right perennial for the right spot in your garden. That means you need to start your selection process at home, before you set foot in your garden center which will be filled with tempting plants that may or may not grow successfully in your garden. This article will help you choose the best perennials for your garden. May is the month when gardeners’ dreams turn to planting. We dream of a garden filled with interesting, colorful flowers all season. And while we can achieve season-long color by planting annuals every year, there is much to be gained by planting perennials that will return year after year. Filling your garden with perennials is more economical than planting annuals every year, perennials – especially native perennials – are beneficial to our environment, and with some planning, perennials will provide a colorful display all season. In order to achieve these benefits, you must pick the right perennial for the right spot in your garden. That means you need to start your selection process at home, before you set foot in your garden center which will be filled with tempting plants that may or may not grow successfully in your garden. Zone Awareness A beautiful plant meant for Arizona or Washington will not like it here in Minnesota. Perennials that are likely to make it through our Minnesota winters need to be identified as Zone 3 or 4. We are all tempted by a Zone 5 plant now and then, and some of them will make it in a sheltered spot or with some babying, but the risk is that just when that plant gets to its mature size, a nasty winter it doesn’t like comes along and it’s a goner. Light Matters Then there is the issue of light. If you put a shade loving plant in a sunny spot, it may make it but will require more watering and could disappoint you with burned leaves and wilting flowers. If you put a sun loving plant in a shady spot, it will not be happy. It may live a few years but never look like the picture on the tag that made you bring it home. So, consider the amount of sun in the spot in your garden calling for a new plant. If the tag says full sun, that spot should get 6 - 8 hours of direct sun every day. If the tag says part sun or shade, the spot should get 3 - 6 hours of direct light. Any plant that will make it in less than 3 hours of direct sun a day should be marked for full shade. Soil Hospitality Most plants will do well in “loamy” (equal parts sand, silt and clay) soil but most of us in Dakota County will not have such hospitable soil. If you have a lot of clay in your garden, know that it will hold water for extended periods of time. If you put a plant there that loves to have its feet dry out between watering, it may not do well. The opposite is also true, some plants like a lot of water and wet feet. They would probably do better in that clay. As for sandy soil, it will drain quickly, so those water loving plants will not be happy. Get to know your soil and learn which plants are likely to prosper in it. It is also important to know if your soil has the nutrients necessary for plant health. You can get your soil tested at the University of Minnesota and take steps to improve your soil test, if necessary. Bloom Time Most perennials will bloom for 2 – 4 weeks in a season. If you want to have plants blooming in your garden all season, pay attention to what time period a plant will bloom. You don’t want all the perennials in your garden to bloom in June or July. With a little research, you can plant a variety of perennials that will bloom at different times throughout the season and give you the color show that you desire. But don’t discount characteristics of plants other than blooms that can provide beauty and interest. Many plants have a beautiful structure or interesting leaves or a different leaf color that can provide interest even when the plant is not blooming. Resources to Choose the Best Plants for Your Garden Fortunately, there are easy-to-use resources to help you select the best perennials for your garden site. Try this University of Minnesota Extension site for plants that do well in a variety of conditions. And, check out these award-winning Minnesota-friendly perennials . For a good reference book on Minnesota plants, try - Perennials for Minnesota and Wisconsin , by Don Engebretson and Don Williamson, published by Lone Pine Publishing USA. We all experiment at times, trying a plant in a spot that’s iffy. Sometimes they make it sometimes they don’t. That’s part of the fun of gardening. But for a sure thing, it pays to pay attention to the rules! While nothing will make a plant fool proof, at least it then has a better chance of thriving. Photo credits: Karna Berg (all)

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< Back Parsnips a Favorite Winter Vegetable Katie Possis, Master Gardener The parsnip is the creamy white cousin to carrots that add a nutty but sweet flavor to your winter vegetable table. Parsnips are a taproot vegetable that will enrich a broth or soup by adding another dimension of flavor. Whether parsnips are pureed, baked, sauteed, steamed, mashed or roasted they will not disappoint. Let’s dig in and discover the best way to sow, grow, harvest, store and enjoy this winter vegetable. Pastinaca sativa commonly known as the parsnip is the creamy white cousin to carrots that add a nutty but sweet flavor to your winter vegetable table. Parsnips are a taproot vegetable that will enrich a broth or soup by adding another dimension of flavor. Whether parsnips are pureed, baked, sauteed, steamed, mashed or roasted they will not disappoint. Let’s dig in and discover the best way to sow, grow, harvest, store and enjoy this winter vegetable. Late spring to late summer when the soil temperature is not colder than 46 degrees Fahrenheit is the best time to plant parsnip seeds in full sun or partial sun. Planting companion plants between the rows such as radishes, chives or violas will help fully utilize space in the garden bed. Delicate is the best way to describe the parsnip roots therefore, for best results seeds need to be planted directly into the ground. Plant in loamy soil, which is light, fine soil without compacted clay and well-draining. Well worked soil is preferred to sow seeds ½ inch deep and 6 inches apart. The PH balance needs to be between 6-8, if working with clay-type soil it is best to work in compost to prevent the plant from struggling with root development. After 3 weeks, the parsnip seed will germinate and at 6 weeks it is important to thin out the seedlings. Gloves need to be worn and long sleeves as the leaves and sap of the parsnip plant can be irritating to the skin. During the growing season, it is important to keep the moisture levels consistent as the plants prefer to be watered deeply and will not tolerate drought. If the parsnips are watered irregularly, the parsnip will become tough, which is not the desired result. Using a soaker hose or drip irrigation during the first month and a half may be helpful. Mulch around the plants will also aid in obtaining the correct moisture level. Due to the longer growing season, 100-120 days it is necessary to keep up with weed management to ensure proper air flow around the plants. Although parsnips are relatively pest and disease free a few pests to anticipate and manage exist such as caterpillars, carrot fly maggots, and aphides. Caterpillars tend to munch on the leaves. The best course of action is to hand pick the caterpillars off when they appear. To manage the carrot fly maggots plant chives along-side the parsnips which is a natural repellent for the maggots. Aphids also eat parsnips so washing them away with water is the best course of action. Disease such as parsnip canker can be managed by clearing away the previous years plant material that may reside in the soil as it can harbor parsnip canker spores. Harvest the parsnips after a frost or two as the roots become sweeter by turning the starch to sugar. The greens will begin to die back which is the signal for the time to harvest. Gloves are an excellent idea when harvesting. Take great care to loosen the soil around the plants before extracting them from the ground. Extraction is a downward push followed by an upward pull. Remove dirt gently with a brush, remove the green tops and discard, then wash in cold water and pat dry. Leaving the skin on will enhance the flavor of the parsnip. The parsnip is now ready to eat or store. There are several ways to store parsnips: freezing, dehydration or in a container of sand in the basement. To freeze parsnips, start with cleaning, next peel, trim and cut into pieces, blanch in water then transfer into a freezer bag, they will store up to 2-3 months in the freezer. Dehydration drying can take place in a conventional oven at 140 degrees this process can take 20-24 hours the result will store for 4 months to a year. Store in a container of sand in the basement by covering the parsnips entirely with sand and keeping them in a cool, dark place they will store for up to 4 months. Enjoy this winter vegetable in a delicious soup Roasted Vegetable Soup Recipe | Ina Garten | Food Network it’s a shining example of the depth of flavor a parsnip will add to a winter soup. Parsnips are a wonderful accompaniment to fish, beef or poultry. Search | Bon Appetit for a purist parsnip puree recipe. Roasted parsnips bring out the nutty sweetness and taste delicious. Enjoy the roasted goodness sprinkled with a little olive oil and fresh oregano and thyme. Give the parsnip a try, it will not disappoint in winter dishes nor in the garden. Photo Credit: University of Minnesota Extension (1) & Creative Commons (2)

< Back To Till or Not to Till One sure sign of spring for me as a young man was my father-in-law rototilling his vegetable garden. He’d fire up his trusty TroyBuilt and belching smoke and fumes, pulverize a good portion of his back yard. The resultant fluffy black soil seemed to invite planting. Jim Lakin, MD, Master Gardener One sure sign of spring for me as a young man was my father-in-law rototilling his vegetable garden. He’d fire up his trusty TroyBuilt and belching smoke and fumes, pulverize a good portion of his back yard. The resultant fluffy black soil seemed to invite planting. Thinking has changed over the years, however. Many soil scientists are questioning the wisdom of unbridled tilling. We’ve come to realize that garden soil is more than a receptacle for water and plant nutrients. Rather it is a living entity harboring billions of microbes and minerals most of which are highly beneficial to plant growth. It also is a complex structural milieux, permitting the passage and retention of water, the movement of oxygen and other gases of plant metabolism. Tilling can disrupt these structures and destroy many of the microbes beneficial to plant growth. Over time this can lead to soil compaction, reduced water holding capacity and erosion. Paradoxically, it also can bring weed seeds to the surface to germinate. That’s not to say that the time-honored process of tillage is without benefit. It does create an even seedbed. It warms the soil in spring and helps to work in compost and other soil amendments. So how can you achieve these desirable results from methods other than tillage? In starting a new garden, a rototiller will make quick work of existing vegetation. However, the same result can be obtained by solarization or occultation. Solarization is achieved by placing a sheet of clear plastic over the future garden area and letting the sun fry any plants underneath. I prefer occultation, a fancy term for smothering plant life under black plastic. A black plastic tarp covering a field for occultation If you are trying to start a garden on heavily compacted soil, say an area that’s been run over by heavy mower for years, tilling may be the best solution. However, if the soil is workable consider using a broadfork. This is a dandy tool to reduce compaction in a new or existing garden without breaking up the soil aggregates. A broadfork has several metal tines on a bar with a couple of handlebars on each end. Stand on the bar and use your body weight to plunge the tines into the soil. Lean back and pull the tines through the soil. The creates soil aeration without turning it over or breaking it up as a tiller would. A seven-tine steel broadfork A broad fork in action Weed management has been a traditional role for tillers. The problem is they bring weed seeds up from the ground as they turn in grown weeds and their seeds. The end result is more annual weeds over time. If you reduce tillage this favors the dominance of perennial weeds which can be hand pulled or reduced by solarization or occultation as we talked about. Working in amendments of compost, manure, commercial fertilizers or cover crops is an important process to replenish your garden soil’s fertility. Traditionally this had been done with a tiller although there are good alternatives. We’ve already talked about the broadfork. Alternately a tilther can be used. This is a modified light tiller that only tills the top two or so inches of the soil. Being much shallower than the traditional tiller it can work in amendments while being much less destructive of the deeper soil structure. Want to learn more? Check out these links to the University of Minnesota Extension for alternatives to tillage: https://extension.umn.edu/yard-and-garden-news/reducing-tillage-your-garden for solarization and occultation: https://extension.umn.edu/yard-and-garden-news/use-suns-energy-kill-weeds Happy planting! Photo of Black Plastic Tarp on Field, Courtesy of Haley Rylander, Cornell University Photo of Seven-Tine Steel Broadfork courtesy of Bully Tools Broadfork at Gemplers.com Photo of Broadfork in Action courtesy of Seven Tine Unbreakable Broadfork at Way CoolTools.com

< Back The Short-lived Beauty of Blooming Cactus Joy Johnson, Master Gardener Various cacti can provide gardening pleasure in Minnesota both outside in the summer and inside during the cold weather. There are thousands of varieties of cacti, many of which are different and exotic, in other words, pretty cool. But there are some tricks to growing cacti successfully. Here are some tips on growing healthy cacti and getting them to re-bloom. A long time ago, I thought growing cactus would be a piece of cake. Just set the little cactus I’d picked up at Home Depot on the window sill, ignore it for six months and then give it a little water. I thought I would be extravagantly rewarded for all my effort. NOT! Within a month the cactus had shriveled up and died. I did some research, mostly to convince myself that it really wasn’t all my fault it had died, but I found out it was. Short and sweet, here is what I’ve learned about growing cactus over the years. First, they need a growing medium that is 60% sand/small gravel and 40% cactus potting soil. Second, it is best to grow them in a traditional, non-glazed clay pot with a clay saucer underneath the hole in the bottom of the pot. This allows them to dry out thoroughly between waterings. Third, they should be watered once a week, not flooded, but enough to get the soil thoroughly wet. Don’t water them if they are not all the way dry. Fourth, they need light. In the winter my cacti (all 52 of them) are in my house in front of south and west facing windows. They go semi dormant in the cool basement and only need ¼ cup of water every two weeks. This allows them to rest. In the spring, I bring them upstairs, where there is more light, and give them a little cactus fertilizer (half the recommended dose) with every other watering. When outdoor day time temperatures are above 65 degrees and all chance of frost is past, I move them all outdoors. If possible, a week in a shaded area is a good transition before placing them in full sun. Because I have so many, they don’t all get treated to shade before being placed in the full sun, I simply don’t have the space. A few have gotten sunburned spots on them, but all have survived. It doesn’t matter if they get poured on by a summer thunderstorm. They seem to love the extra moisture, as long as they are in pots that drain and can dry out. I occasionally fertilize them during the summer, but not too often. It’s important to place them out of harm’s way, where they won’t get blown over, or bumped by passersby. In June and July, you may be rewarded by these stunning blooms. They only last 24 hours, but they are simply breath taking. This year, we had one cactus that bloomed in both June and July (usually they only bloom once a year). Christmas and Thanksgiving cactus also enjoy being outside in the summertime. Make sure they aren’t in full sun, they definitely like it a little shady. We have one large cactus that I call a dragon’s head cactus because it’s flowers really look like a dragon head with its mouth wide open. Every summer I’ve put it outside, it gets tiny brown spots all over it. I bring it in before the first frost and it rewards me with blooms in January. The brown spots fade once it’s been in the house for a month or so. I’m thinking it doesn’t like being outdoors, even in the shade. But I like the extra space I have in the house during the summer once all 52 cactuses have been moved to their outdoor summer homes! I don’t know the scientific names for all our cactuses, many seem to have been mislabeled, simple called “Euphorbia” or my favorite, “cactus”. We just enjoy them, after all a cactus by any other name will still look stunning. Photo credits: Joy Johnson (1, 2, 3)

< Back Peppers, Peppers, Peppers! Joy Johnson, Dakota County Master Gardeners Unfortunately, we have reached the time of year when fresh vegetables from your own garden are not available. If you were a diligent vegetable gardener, like Joy Johnson, you will be rewarded with a freezer full of fall harvested vegetables like peppers and tomatoes. In this article, Joy offers two recipes – pepper steak and stuffed peppers – that will be delicious whether the vegetables came from your garden or the supermarket. Just enjoy! It’s December and your garden is (or will be) sleeping under a blanket of snow. However, if your harvest back in October was anything like mine, you may have a freezer full of tomatoes and peppers. Pepper steak is a delicious, warming winter recipe that uses lots of tomatoes and peppers, either fresh or frozen. It’s spiced with ginger, garlic and soy sauce with optional crushed red pepper flakes if you like extra heat. Serve it on a bed of rice or dip your favorite hearty crusty bread into the ample juice to soak up every last drop. I had so many tomatoes and peppers that I quintupled (5x) this recipe, and it turned out great. Pepper Steak Ingredients: 1 pound sirloin or round steak sliced thin against the grain ¼ cup soy sauce divided 1 tablespoon granulated sugar 2 tablespoons cornstarch 1 cup low-sodium beef broth 4 tablespoons vegetable oil divided 2 large bell peppers cubed, (red, green, yellow, orange or all of them mixed) 1 large onion sliced into wedges 1 teaspoon fresh ground black pepper 3 cloves garlic minced 1 tablespoon fresh ginger minced or grated ¼ teaspoon crushed red pepper flakes (optional) 2 large tomatoes cubed (or several small) Cooked rice for serving Soy sauce for serving Process: Pour 2 tablespoons soy sauce and sugar over sliced steak. Marinate for 30 minutes or up to 4 hours. In a small bowl or 2 cup measure, combine the cornstarch, beef broth and 2 tablespoons soy sauce. Whisk until blended. Set aside. Heat 1 tablespoon vegetable oil in large skillet over medium-high heat. Add half the beef and cook until browned around the edges. Turn the beef slices over and continue cooking for about 2 minutes more. Remove to a plate and keep warm. Repeat with another tablespoon of oil and more sliced beef until all meat is browned. Pour the last tablespoon of oil into the pan. Add the bell pepper, onions and black pepper. Sauté until the vegetables are crisp tender and slightly charred, for about 5 to 8 minutes. Reduce the heat to medium. Add garlic, ginger and crushed red pepper flakes if using. Sauté, stirring constantly until the garlic is fragrant, for about 1 minute. Return the cooked beef to the pan, along with any accumulated juices, and the beef broth mixture. Cook until the sauce thickens, for about 3 to 5 minutes. Gently fold in the tomatoes and stir to coat. Remove from the heat and serve immediately. Garnish with additional black pepper and serve over hot cooked rice. Pass additional soy sauce for serving if desired. Stuffed Peppers Ingredients 1 pound ground beef 1 yellow onion, diced 2 teaspoons olive oil 2 cloves garlic 1 cup uncooked brown instant rice (Standard rice is fine but will take longer to cook) 6 bell peppers, any color 15-ounce can diced tomatoes 8-ounce can tomato sauce 2 teaspoons Italian seasoning 1/2 teaspoon garlic powder 1/2 teaspoon chili powder 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup shredded cheese, divided Instructions Cook rice according to the directions and set aside. In a large pan, sauté the onions until they become translucent. Add the ground beef and cook until no longer pink. Add garlic and continue to cook for another 30 seconds. Cut off the tops of all six bell peppers and remove the membranes and seeds. Set aside. Add the diced tomatoes, tomato sauce, Italian seasoning, garlic powder, chili powder, salt, and pepper and stir to combine. Add the rice and half the cheese and stir. Fill each pepper completely with the mixture, then sprinkle the remaining cheese on top. Optional – a can of enchilada sauce over the top can be a delicious addition. Bake at 400 degrees for 30 minutes. Freeze any extra mixture for later. To freeze, place on a baking sheet lined with parchment paper and put in the freezer for 2-3 hours. Then transfer to a gallon-size freezer bag. Thaw overnight and bake at 400 degrees for 30 minutes. Photos Credits: Joy Johnson (1-4)

< 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 Winter Chicken Stew (And a Special Valentine Treat) Joy Johnson, Master Gardener The ice and snow have buried your garden under a cold blanket. Picking fresh veggies and herbs from your own plot is a distant memory and a future hope! You can still make tasty nutritious meals for your family using your garden produce, just open your freezer. Here is a recipe for a delicious chicken stew that will make great use of your frozen vegetables and herbs. Follow that up with this special sweet Valentine’s treat. Last October I dug up all the carrots and parsnips before the first hard frost. I washed, peeled, sliced, blanched, and froze containers of them. They’ve been sleeping in my freezer and now it’s time to wake them up with herbs, (also frozen or dried from my garden) in this flavorful, healthy chicken stew. I love using a crock pot for this recipe. It must be set on the low setting for the chicken to absorb the flavors and not taste dry. Country Style Chicken Stew Medium Crock Pot 2 tsp olive oil 1 lb boneless, skinless chicken breast, cut into 1-inch pieces 4 oz. portobello mushrooms, cubed (or one small can of mushroom stems and pieces) 14 oz. fat-free chicken broth ¼ cup dry white wine 3 golden potatoes, cubed into bite size pieces 15 oz can great northern beans, rinsed and drained 2 cups frozen sliced carrots (or 4 fresh ones) 1 cup frozen sliced parsnips (or 2 fresh ones) 8 cloves garlic, minced ¼ tsp pepper ¼ tsp of each of these dried spices: thyme, basil, rosemary, tarragon, oregano (if using frozen, use about a pinch of each) 1 bay leaf ¼ cup dried parsley (you can also use frozen, just chop it finely) Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and mushrooms, and sauté, stirring occasionally, until the chicken is lightly browned, about 8 minutes. Combine the chicken mixture with everything else listed in a medium sized crock pot. Cover and cook on LOW until the chicken is cooked through, the potatoes are tender, and the flavors are blended, 6 to 8 hours. Serves 4. Serve the chicken stew with these colorful sweet scones Just for My Valentine Sweetheart Scones 2 ½ cups flour (can use ½ whole wheat) 1/3 cup sugar 1 Tbsp Baking Powder ¾ tsp salt 6 Tbsp butter 1 egg ½ cup milk ¾ cup dried cranberries, cherries or blueberries (a little grated orange rind is great with the cranberries) Top with 2 tsp milk and tsp sugar before baking. Preheat oven to 425 degrees. In a large bowl or food processor combine flour, sugar, baking powder and salt. With a pastry blender or food processor cut in butter until mixture represents coarse crumbs. Mix eggs with fork in a separate bowl and then add ½ cup of milk and blend into the flour mixture. Stir in cranberries or your choice of berries. Form dough into a ball and gently knead on a lightly floured board five times. Pack dough in to ¾ in thickness and use a butter knife or cookie cutter to cut 8-10 heart shapes. Brush each heart with milk and sprinkle with sugar Bake on a lightly greased cookie sheet at 425 degrees for 12-15 minutes until lightly browned. Serve with Raspberry preserves. Photo credits: Joy Johnson (all)

< Back Happy Feathered Friends Julie Henrichs, Dakota County Master Gardener Intern Is it important for us to take care of our feathered friends when the weather turns cold and the snow begins to fly? Yes it is, because birds play an important role in the ecosystem of our garden from weed and pest control to pollination and fertilization, plus birds are fun for all ages to watch. Now it’s time to help the birds stay strong and healthy throughout the Winter with only a few simple supplies needed. Supplies Needed: Pinecones (find pinecones in nature) Peanut Butter, Almond Butter, Sun Butter Bird Seed (smaller seeds are best) String, Twine, Yarn Popsicle Stick/Hands/Butter Knife (dependent on age of participants) Plate/Tray/Large Piece of Thicker Paper Making the Bird Feeder: Place the birdseed on a plate, tray or large sheet of thicker paper and set aside. Choose a pinecone from the ones collected. Carefully take a 1-2 foot piece of string, twine or yarn and begin wrapping it around the pinecone leaving an end that can be used to hang the pine cone from a tree or post. Next, take a popsicle stick, butter knife or your hands and spread peanut butter, almond butter or sun butter onto the pinecone. Spread enough “butter” onto the pinecone so there are lots of spots for the birdseed to stick. Now it is time to get messy! Take the pinecone and roll it in the birdseed making sure to coat as much of the pine cone as possible. Once you have completed coating the pinecone in birdseed the next step is to hang it outside. Remember to place the Pinecone Bird feeder in a spot where the birds feel protected from predators. Once you have found the right spot, sit back and enjoy the birds. Photo Credits: www.flickr.com (1,2), www.Pexels.com (3,4)

< Back Manure – A Cautionary Tale Manure can benefit your garden in many ways but it also has negative consequences if used improperly. Read this article to learn how to use manure to reap its benefits without hurting your soil or plants. Mickey Scullard, Master Gardener Gardening can take a toil on soil, as plants pull vital nutrients for growth and production of flowers, vegetables, and fruit. Another important factor to growing plants is the soil structure. You can address both soil structure and nutrient-deficiencies needed to maintain or even increase the ability to grow vigorous plants by adding manure. Manure is the waste products of animals and has many benefits. However, there are a number of cautions you need to be aware of before just dumping manure on your garden. Manure increases soil organic matter, which can help improve soil structure. Manure also helps improve sandy soil’s ability to hold water and drainage in clay soil. It slowly releases nutrients into the soil and can promote beneficial soil organisms’ growth ( Compost and soil organic matter: the more, the merrier? , Penn State Extension ). Acceptable types of manure for use in vegetable gardens include cow, horse, sheep, goat, llama, rabbit, and chicken/poultry. There are some additional precautions to take if you are going to use chicken/poultry manure that will be discussed later in this article. ( Using chicken manure, UMN-Extension ). Rabbit manure is a great source of manure, 'bunny honey' . Pig, dog, cat, and human waste should NEVER be used in gardens as they are more likely to contain parasites. Use of manure in gardens does require precautions, especially where and when you use fresh or ‘raw’ manure. The biggest risk is that fresh manure may include bacteria and other pathogens that can cause diseases in humans such as e.Coli, Salmonella, Campylobacter bacteria, and others. You can’t determine if an animal may be carrying a pathogen by looking at them or their waste. For this reason, it is critical to not use fresh manure around vegetables as these pathogens can be taken up into vegetable plant tissue through the soil and water. Rabbit manure is the exception because of its pelletized form and low risk of pathogens. If fresh manure is applied to areas where food is grown, nothing should be planted in that location for at least four (4) months for any food product whose edible portion has direct contact with the soil surface or soil particles. If the food product does not have direct contact with the soil surface or soil particles, then the timeframe is 90 days. ( USDA Organic Tipsheet: Manure in Organic Production Systems ). That means that you should not apply manure in the spring before planting unless you are only going to be planting late summer crops for fall harvest. ( Safely Using Manure, UW-Extension, Using Manure in the Home Garden, UW-Extension ). Early fall may be the best time for manure application. As noted above rabbit manure is the exception. It may be used ‘fresh’ and has many benefits over other types of manure including having four times the nutrients of horse and cow manure and twice the amount of chicken manure. Well composted chicken litter The best manure to use has been composted, which when done properly, can kill any harmful pathogens, stabilize the nutrients, and lower salts that are present. Composting manure, along with any bedding material or other substances, involves regular turning, aeration, and making sure the compost reaches specific temperatures for specific amounts of time. According to the USDA Organic Tipsheet , depending on how the composting is occurring, the manure must reach Temperatures between 131° F and 170° F and must be sustained for three days using an in-vessel or static aerated pile system. Temperatures between 131° F and 170° F and must be sustained for 15 days using a windrow composting system, during which period the materials must be turned a minimum of five times, and this period must be followed by an adequate curing period. Composting raw manure into manure that is safe to use may be difficult, but not impossible, to achieve by a home gardener. Achieving and maintaining the high temperatures is challenging in a home environment and turning and aerating the pile is a considerable commitment. Another consideration when using manure is you don’t know the specific amounts of nutrients and micronutrients you are adding. It varies by the type of animal waste and any additional materials such as bedding that might be mixed into it. This is important because adding the wrong level of nutrients may produce less desirable effects. For example, if manure was added around tomato plants, the nitrogen might promote growth of the plant which may decrease the energy the plant puts into producing the tomatoes. Purchasing fertilizer in some instances might be a better approach as you can select the amounts of Nitrogen, Phosphorous, and Potassium (N-P-K) you add to specific areas of your garden. Despite all these cautions, adding manure can be beneficial to the home garden by improving the soil structure, water holding capacity, and through the slow release of nutrients. With a little care, your plants will reap the benefits and grow and produce vigorously. References: https://drive.google.com/file/d/1x-9vEKg0K5NLijaqmuC0t-SPJgj6NAQI/view https://blog-yard-garden-news.extension.umn.edu/2019/10/got-chickens-fall-is-good-time-to.html chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/ https://www.ams.usda.gov/sites/default/files/media/Manure%20in%20Organic%20Production%20Systems_FINAL.pdf https://extension.umn.edu/nutrient-management-specialty-crops/correct-too-much-compost-and-manure https://www.canr.msu.edu/news/bunny_honey_using_rabbit_manure_as_a_fertilizer https://extension.psu.edu/wise-use-of-manure-in-home-vegetable-gardens https://hort.extension.wisc.edu/articles/safely-using-manure-garden/#:~:text=Many%20vegetable%20gardeners%20swear%20by,vegetables%20and%20cause%20human%20disease . https://hort.extension.wisc.edu/articles/using-manure-in-the-home-garden/ Photo Credit: University of Minnesota Extension (1,2)

< Back Virginia Creeper: Groundcover and Climber Jim Lakin MD, Master Gardener Looking for a native vine as ground cover in a shady area? Do you want it to cover a tree, a rock wall or an unsightly outbuilding? As explained in this article, Virginia Creeper may be the plant for you. Not only is it versatile, it has many virtues including a beautiful rosy color in the fall. Few native vines are as versatile as Virginia Creeper ( Parthenocissus quinquefolia ) . Do you want a ground cover in a shady area? It’ll do it. Do you want a vine to cover an unsightly outbuilding? It’s at your service! This native workhorse goes by a number of labels, including Virginia creeper, Victoria creeper, Five-Leaved Ivy, or Five-Finger. Virginia Creeper is a species of flowering vine in the grape family, Vitaceae and native to eastern and central North America. It’s commonly found in our own Minnesota woods. It’s not to be confused with Boston ivy, a Japanese import covering the hallowed halls of the Ivy League and Wrigley Field. The latter is invasive and not nearly as decorative as our own native son. Virginia creeper is easy to grow. It is happy in full sun or deep shade in most any well drained soil. Although it seems to prefer a moist, acidic soil. Given time it can grow as long as 50 feet. As it grows by tendrils with adhesive disks at their ends, Virginia creeper can stick itself to whatever it is growing on. So, it can cover almost anything without benefit of a trellis. If you have a low-value tree in the landscape it is perfectly at home growing up its trunk or limbs. We have it growing up a flood light post to great effect. As mentioned above, it also can act as a fine ground cover on a difficult, steep slope. In addition to its versatility and durability, Parthenocissus quinquefolia is a very showy plant, creating a wonderful cloak of green during the spring and summer which turns a fiery red in the fall. Fall also brings a show of blue-black berries which are inedible for us but an important source of energy for birds beginning their migration southward. Another ecological plus is the rich nectar produced by its modest green-white flowers. It is greatly favored by both bees and hummingbirds. Virginia creeper is usually available in most nurseries. There are a couple of cultivars commonly found in the trade: “Star Showers” which has a variegated foliage and “Yellow Wall” whose foliage turns yellow in the fall rather than the red of the species. Either cultivars or species should perform well in most all of Minnesota. Photo Credits: University of Wisconsin-Madison (1,2)

< Back September - Seed Saving Shari Mayer, Master Gardener Seed saving is a fun and rewarding experience—especially when you see the fruits of your labor the following year! We are approaching harvest time in Minnesota, so now is the perfect time to think about harvesting seeds. Read this article for some tips to help make your seed saving productive! Seed saving is a fun and rewarding experience—especially when you see the fruits of your labor the following year! We are approaching harvest time in Minnesota, so now is the perfect time to think about harvesting seeds. Below are some tips to help make your seed saving productive! If you grow to eat the plant, and want to save seed for the next season, make sure you plant extra. Choose to either eat the plant or save the seed, but don’t expect to do both. If the plant you want to save seed from has an ‘F1’ on the label—don’t bother. This is a hybrid plant and you will not get the results you are looking for. Try heirloom varieties instead. Seeds are not created equal. Breeders pick the plant that is most desirable and stands out for a particular trait or traits—the largest, earliest blooming, tastiest, etc., for the next season. Once you have your seeds, go through and separate out the smaller, cracked and/or misshapen seeds. Use the unblemished ‘perfect’ seeds first. Seeds are ready for harvesting once fully ripe—if you pick too early the seed will not germinate. ‘Fully ripe’ for seed harvesting is usually when the plant is almost dead, or the fruit/vegetable is almost to the rotting point, or brown, dry and splitting open. Seeds need to be fully dry before storing for the following year(s). The moisture content needs to be very low, or mold/rotting can occur, spoiling the seed. Storage for seeds should be in breathable envelopes (I use coin envelopes), and kept in a cool dark place. Avoid humidity and damp places. Seeds are viable for a number of years, but it is best to use seed within a year or two of harvesting. There are methods to determine viability for seeds if you have them for longer, but expect the germination rate to drop each year. Self-pollinating plants are great seed saver candidates (think tomatoes, peppers, beans, peas) for beginners. Plants which cross-pollinate are a little trickier to harvest seed from (cucumbers, squash, corn, melons, for example). Extra measures need to be employed to ensure seeds are not contaminated from similar varieties planted too close. Try growing just one variety, or keep similar plants far away to minimize being compromised by wind and/or insect pollination. Seeds from wet, fleshy plants (tomatoes, melons, etc.) are a little more involved than from a seedhead or pod. The seeds are encased in a gooey substance that needs to be removed and thoroughly dried before storing. Just put the seeds in some water and let it rot/ferment for a few days. This helps remove the coating and improves germination. Just rinse and let dry completely and then store as usual. If you would like more information, the book Seed to Seed , by Susan Ashworth, is highly recommended. Happy Harvesting! Photo credits: U of M Extension (1, 3), Natalie Hoidal, U of M Extension (2)