< Back The Magic of Snow Connie Kotke, Master Gardener Nothing beats the beauty of a snow-covered garden. Falling or drifting snow creates interesting sculptures on our benches, arbors, and paths. Evergreens look brighter, and trees with ornamental bark are showing off against a white background. Crowns of sparkling white form on sedum, ornamental grasses, and other perennials we left standing in the garden. Snow is useful to gardeners in other ways, too. Learn more! Making the Most of a Snowy Winter When everything is covered in snow, the landscape is peaceful and still. The snow sparkles, and everything seems clean and pure. Yes, it’s cold! But aside from moving to a warmer climate, we can take advantage of the many benefits snow delivers to Minnesota gardeners. Most importantly, snow cover insulates your valuable plants from wind and sub-zero temperatures. Most winter damage to plants occurs when we don’t have sufficient snow cover. This is especially important for roots, which do not become dormant in the winter as quickly as stems, branches and buds. A good snow cover moderates the temperature of the soil. That’s good, because the roots of most trees and shrubs in Minnesota die at temperatures below 10 degrees. If you planted some new trees, shrubs and perennials this fall, you’ll want to wish for a deeper snow cover to protect those newly-formed roots. Snow also protects plants from the freeze/thaw cycles that heave them out of the ground. This happens because of the way snowflakes are shaped. There are small spaces in each one that are filled with air. As they pile up, the result is low heat conductivity so the daily temperature permeation into the snow is reduced and the plants are protected from really cold temperatures. Snow helps preserve moisture in the soil during winter and provides water to the soil as it melts in the spring. This slowly waters the emerging perennials. Here are some other ways to use the snow: Insulate your garden planters. If you overwinter any potted plants outdoors, shovel or blow snow onto the planters to protect the roots. Snow acts as a natural barrier to shield the ground beneath it from the really cold wind gusts. When it warms up, the snow will melt and act like a slow-release drip irrigation system. Snow insulates your garden planters and moistens the soil as it warms up. Collect snow in rain barrels. As it melts, use it to water spring ephemerals, moisten compost, and incorporate leaf mulch into the soil. It’s free, it’s clean (no chlorine or other chemicals added to our city water), and delivered free to your door. Some people call snow “the poor man’s fertilizer.” As it falls through the atmosphere, nitrogen and sulfur attach to the flakes. When the snow melts, these elements are released into the soil and absorbed by plants. Nitrogen is essential to plant growth. With everything covered in snow, your birdfeeders will lure more birds and other critters closer to your home. It’s easier to see them, too, with a heavy blanket of white in the background. For more information, check out this University of Minnesota resource: Protecting Trees and Shrubs in Winter - Protecting trees and shrubs in winter | UMN Extension Photo Credit: Connie Kotke (1), Mike Darcy, Black Gold (2)

< Back You Know It Is Summer When You Have Strawberry Pie Mary Holec, Dakota County Master Gardener Those of you who have established strawberry plants may be harvesting them in June. And, those of you who do not have strawberry plants may be looking forward to enjoying the harvested strawberries beginning in June. And, to carry it one step further, those of you who want to have your own strawberries to harvest next June, should plant young plants in early June. Here is one recipe that makes it all worthwhile. Those of you who have established strawberry plants may be harvesting them in June. And, those of you who do not have strawberry plants may be looking forward to enjoying the harvested strawberries beginning in June. And, to carry it one step further, those of you who want to have your own strawberries to harvest next June, should plant young plants in early June. Strawberries can be a low-calorie snack and they contain lots of vitamins, minerals and antioxidants. We cannot claim that this recipe can be counted as low-calorie. But we can claim that it is delicious! This is a family favorite during strawberry season! Fresh Strawberry Pie Ingredients: ½ cup butter 1 cup flour 2 tablespoons sugar 1 cup sugar 3 tablespoons cornstarch 1/2 teaspoon salt 1 cup water, divided 3 tablespoons strawberry gelatin (powder) 1-quart fresh strawberries Directions: Crust : combine butter, flour and 2 tablespoons sugar until crumbly. Press into pie plate and bake at 400 degrees F about 8 – 10 minutes. Cool. Filling : In saucepan, combine remaining sugar, cornstarch and salt with 1/3 cup cold water. Add 2/3 cup boiling water and cook until clear. Add gelatin. Mix well. Pour over 1-quart fresh strawberries. Cool slightly. Add to cooled crust and top with whipped cream. Refrigerate for up to 3 days. Eat and enjoy! Photo Credit: www.publicdomainpictures.net , (All Creative Commons) (1), CookingwithRuthie.com , (All Creative Commons) (2)

< Back All About Those Bee Houses Sarah Heidtke, Master Gardener Bee house? Pollinator palace? Bug hotel? Check out some ideas for building pollinator real estate with the child in your life and find out why we may want to invite pollinators into our yards and gardens! A quick search of the internet finds all kinds of simple or fancy kits for making bee houses. These are for solitary bees that travel alone and lay their eggs, not the bees like honeybees that live in a group hive. Here’s one child-friendly idea to try at home: Select the shelter. I found that a round tissue holder was just the right size for my 8 in tunnels, but see what you have around your house and yard. The container should be open on one side, closed on the back and have a way for rain to run off. You can decorate the house with paints or markers if you like, or leave it just as it is. Bees like all kinds of decor! Make or find your tunnels. Here, I used a combination of empty toilet paper rolls to hold everything in place, some of last year’s dried plant stems (hosta and hydrangea - they have little tunnels just right for a solitary bee to burrow inside), and some paper that I rolled around a pencil and secured with a bit of tape. Different sized tubes are nice for different bees. Secure your bee house in a location with morning sun, evening shade, and some shelter from the wind. I found a great spot where the tree branch meets the trunk of the tree and used some twine to secure the bee house. Observe your bee house from a little distance and see who moves into your new pollinator apartments. See up close how a mason bee builds and uses its nest in the diagram from the University of Minnesota - Extension below: Why would we want to invite bees to our outdoor spaces? Well, besides being pretty interesting creatures to observe, bees are part of a special group called pollinators. This group includes bees, plus butterflies, moths, wasps, flies, beetles and birds. Pollinators are important because they help plants grow fruit and seeds! When a pollinator stops by a flower on a plant to drink up some nectar (the pollinator version of a yummy and nutritious smoothie before they continue on their way), they pick up some pollen dust on their bodies. The next time they land on a flower, they drop off some of this pollen and fertilize that plant. Then comes the fruit with seeds inside. So, think about apples, strawberries, pumpkins and a whole lot of other foods and flowers. If you like any of those, the pollinators are definitely helping you! So where does the new house come in? Well, after all that hard work, pollinators need a safe and sheltered place to rest and raise their young. They don’t need fancy accommodations, but pollinators do appreciate: a place to cool down and shelter from the wind, rain and hot afternoon sun a place to lay eggs and overwinter an accessible water source a nice buffet of pollinator-friendly plants like coneflower, milkweed and bee balm nearby You may know about “social” pollinators like honeybees that live in a hive with many other bees, but did you know we can also provide a habitat for helpful “solitary” pollinators such as mason bees. About 15% of bees nest on their own and lay eggs in cavities (tunnels) like the hollow tubes of dead plants or in spaces they find in brush piles. Consider installing a bee house any time during the year and you could be helping native solitary bees find their favorite apartment! Are you interested in reading to learn more about pollinator habitats? Take a look at these books, available through Dakota County Library: Nature’s Best Hope (Young Readers Edition) by Douglas W. Tallamy “This middle grade edition of the groundbreaking bestseller will inspire kids to use their backyard to help save the plant. Tallamy encourages kids to take direct action. Some of these ideas include planting an oak tree (one of the most important tree species) at home. If that’s too large of a task, he suggests they can plant asters - a beautiful flower whose pollen bees use to feed their young.” Turn This Book Into a Beehive! And 19 Other Experiments and Activities That Explore the Amazing World of Bees by Lynn Brunelle “[This book] lets kids make a difference in the world - building a home where bees can thrive is one small but critical step in reversing the alarming trend of dwindling bee populations” - provided by publisher Interested in even more information about this topic? https://extension.umn.edu/lawns-and-landscapes/pollinator-nests https://www.mda.state.mn.us/plants-insects/pollinators https://beelab.umn.edu/creat-nesting-habitat Photo Credit: Sarah Heidtke (1,2,3,4)

< Back Aromatic Aster: That Which We Call an Aster by Any Other Name Would Smell as Sweet Jim Lakin MD, Master Gardener As summer winds down and our garden colors turn to reds and oranges, the blue and yellow of Aromatic Aster is a lovely pleasure. But its good looks aren’t even the best reason to grow Aromatic Aster. Read this article to learn more about why this midwestern native should have a place in your garden. Apologies to The Bard, but Symphyotrichum oblongifolium is known by several appellations including Oblong-Leafed Aster and Aster oblongifolius . Yet by any of these names it remains a fragrant, persistent, cheerful autumnal companion of our Midwestern prairies. You will find aromatic aster in dry, gravelly or rocky prairies, glades and savannas. When crushed, the foliage is pleasantly aromatic. It is relatively easy to grow in any well-drained garden soil in full sun or partial shade. Once established, it usually is a quite hardy native perennial and will frequently self-seed. Being a good grower, it can crowd out less vigorous perennials. If that seems to be happening, you can trim it back through midsummer and still see a nice blooming in the fall when it produces abundant flowers in many shades of purple. Like other members of the Asteraceae family, blooming season is usually from late-August through early-November, although an early hard frost can end the show prematurely. Aromatic aster tends to grow in mounds of 24 to 30 inches in height. Thus, it functions well as a traditional flower border or an informal hedge, putting on a dazzling show in the late fall. It is a favorite of pollinators and creates a valuable fall source of nectar for many species, especially last-of-the-season butterflies. It is hardy in Zones 3 through 8. Thus, most of Minnesota provides a suitable climate. Aromatic aster is pretty much disease resistant although occasionally powdery mildew or lace bugs may be an issue. You may have to stake some of the plants in the fall as their abundant flower heads may otherwise weigh the plant down. Most of the time, however, aromatic aster does wonderfully well if left to its own devices. Photo Credit: Jason Grand www.inaturalist.org

< Back Wild Rice - Our State Grain What looks like rice, cooks like rice, and is named like rice, but isn’t actually rice? It’s our Minnesota state grain: wild rice. Click here to find out more about this culturally important Minnesota symbol. Lisa Olson, Master Gardener Wild rice, or manoomin, translated to “good berry”, as the Ojibwe people call it, is not really a rice at all. It is actually an annual aquatic grass native to Minnesota. It officially became the state grain of Minnesota on May 27, 1977. This article will touch on the history, some interesting facts, and attempt to portray the incredible significance of this “food that grows on water.” Wild rice has been a source of food for humans, fish, and waterfowl for thousands of years. Through excavation, it has been found in layers of earth dating back 12,000 years. At one time, it was documented to grow in 45 of Minnesota’s 87 counties. While it grows beyond the borders of our state, Minnesota has more acres of natural wild rice than any other state. Additionally, our state harvests between 4 and 10 million pounds of cultivated “wild” rice each year. Another large producer of cultivated wild rice is California. A ‘white rice” farmer tried growing it after receiving seeds from a Minnesota friend in the early 70’s. Historically, natural wild rice grows on its own, reseeding every year in a delicate ecosystem that is difficult to replicate - in case you want to try growing it on your own. Ideal conditions are waters that are 1 to 3 feet deep with a slight current, that isn’t so strong that it uproots the plants, and has a soft organic bottom. It grows 3 to 9 feet tall and is sensitive to fluctuations in water depth. Other water vegetation such as water lilies, water shield, and pickerel weed sometimes compete with wild rice and may limit production. The plants are wind-pollinated with both male and female flowers growing on the same stalk. Typically, in late August into September, the seeds ripen at various times so that harvesting can be repeated more than once in the same area. Seeds that fall back into the water will form new plants over the following year or two. Traditionally, the harvest is done with two people in a canoe. One is the “poler,” guiding the canoe through the rice beds with a forked pole constantly looking ahead for plants heavy with mature seeds. The other person is the “knocker.” Using two carved cedar sticks about 30 inches long, the knocker gently pulls the stalks over the canoe with one stick and then tap-taps the stalks rhythmically causing the mature seeds to fall into the canoe. Some Native people recite “miigwech!” or “thank you” with each repetition of the process to thank the Creator for the nutritious food that lasted and sustained their ancestors through long winters. Next, the grain is dried, then parched or roasted, and finally the chaff is removed. In contrast to natural wild rice, the University of Minnesota began studying wild rice production back in the 1950’s. By 1973, the University had established a wild rice research program which helped lead to the growth of Minnesota’s commercial wild rice industry. According to the Minnesota Secretary of State, there are about 20,000 acres of commercially farmed wild rice in Minnesota. The harvesting process is very different compared to natural wild rice harvests. Instead, it is grown as a farm crop, where rice paddies are drained when the seeds are mature, and combines are used to harvest the crop. Most of the wild rice in grocery stores is cultivated. To try natural wild rice, make sure the package does not say “cultivated” on it. An obvious difference is that due to the more labor intensive harvest methods, natural wild rice is more expensive to purchase, but some people also notice differences in how it cooks and tastes compared to commercially grown wild rice. If you are interested in harvesting wild rice yourself, there are some strict guidelines set by the Minnesota DNR. You must purchase a license, harvest only during restricted harvest periods in approved areas and use only traditional methods with no mechanized tools. All of the regulations can be found here . Failure to follow the regulations can result in a fine up to $1000 and/or 90 days in jail. Studies at the University of Minnesota have found wild rice has antioxidant properties and phytochemicals to boost immune systems. Wild rice is low in fat, but high in fiber and protein, and gluten free. One cup of cooked wild rice is only 166 calories, yet provides 6.5 grams of protein. It is also rich in folic acid, niacin, potassium, zinc and several B vitamins. Here are some wild rice fun or interesting facts: It is said that wild rice can be popped like popcorn, but that is only partially true. It can be popped, but don’t expect the results to be like popcorn. The kernels “pop” but are probably more suited to garnish on a salad rather than a snack to have during movie night! Lumberjacks used to eat wild rice with milk and honey for breakfast. Wild rice is the only cereal grain native to North America. Finally, like all living things in our fragile ecosystem, climate change, water quality, development and construction threaten the future of wild rice. In order to protect this food, valuable to humans and wildlife, and particularly impactful to Native culture and way of life, the White Earth Nation established the Rights of Manoomin in their tribal law, to protect the future of wild rice. To date, however, no U.S. court has recognized a rights of nature law. Cases are currently ongoing regarding the protection of wild rice. For further reading, these books and websites are recommended by the Andersen Horticultural Library at the Minnesota Landscape Arboretum, University of Minnesota, For youth: ~The Ojibwa: Wild Rice Gatherers, by Therese DeAngelis. Blue Earth Books, 2003. Discusses the Ojibwa Indians, focusing on their tradition of gathering wild rice. Includes a rice recipe and instructions for making a dream catcher. ~The Sacred Harvest: Ojibway Wild Rice Gathering, by Gordon Regguinti. Lerner Publishing, 1992. 48 p. Glen Jackson, Jr., an eleven-yearold Ojibway Indian in northern Minnesota, goes with his father to harvest wild rice, the sacred food of his people. For adults: ~Our Manoomin, Our Life: The Anishinaabeg Struggle to Protect Wild Rice, by Winona LaDuke and Brian Carlson. White Earth Land Recovery Project, 2003. 24 p. ~Saga of the Grain: A Tribute to Minnesota Cultivated Wild Rice Growers, by Ervin A. Oelke, John Schumacher, and Robin Schreiner. Hobar Publications, 2007. 139 p. ~The Taming of Wild Rice, by Harold Kosbau. Treasure Bay Printing, 2005. 102 p. Wild Rice and the Ojibway People, by Thomas Vennum. Minnesota Historical Society Press. 1988. 357 p. ~Wild Rice, Star of the North: 150 Minnesota Recipes for a Gourmet Grain, by the 1006 Summit Avenue Society. McGraw-Hill, 1986. 188 p. Websites: ~1854 Treaty Authority: Grand Portage, Bois Forte.www.1854treatyauthority.org/wildrice/otherinfo.htm ~Minnesota Cultivated Wild Rice Council. www.mnwildrice.org/ ~Where the Wild Things Grow, by Ed Clark. AgWeb January 11, 2012. www.agweb.com/topproducer/article/where_the_wild_things_grow/ Resources for this article: https://wildrice.umn.edu/ https://top10plantsmn.umn.edu/sites/top10plantsmn.umn.edu/files/2021-07/10plantsresourcelistforkids.pdf https://statesymbolsusa.org/symbol-official-item/minnesota/state-food-agriculture-symbol/wild-rice https://www.revisor.mn.gov/laws/1977/0/Session+Law/Chapter/348/pdf/ https://wildrice.umn.edu/ https://www.mnwildrice.org/cultivated.php http://www.calwildrice.org/california-wild-rice-history.html https://www.1854treatyauthority.org/wild-rice/biology-of-wild-rice.html https://mooselakewildrice.com/about-wild-rice/about-wild-rice https://www.dnr.state.mn.us/regulations/wildrice/index.html#:~:text=Harvesting%20wild%20rice%20is%20open,accompanied%20by%20a%20licensed%20harvester . https://www.sos.state.mn.us/about-minnesota/state-symbols/state-grain-wild-rice/ https://www.minnesotawildflowers.info/grass-sedge-rush/wild-rice#:~:text=palustris%20was%20once%20considered%20a,smaller%20spikelets%20 https://www.pca.state.mn.us/air-water-land-climate/protecting-wild-rice-waters#:~:text=In%201973%2C%20Minnesota%20adopted%20a,primarily%20in%20low%20sulfate%20waters.&text=Iron%20in%20sediment%20binds%20to,it%20nontoxic%20to%20wild%20rice . https://whiteearth.com/assets/files/judicial/codes/1855%20Res%20estab%20Rts%20of%20Manoomin%202018%20with%20Resolution.pdf Photo credits: University of Minnesota Wild Rice Research Database (1), Minnesota Wildflowers (2), Lisa Olson (3, 4), All Creative Commons: intercontinentalcry.org (5)

< Back Raspberry Delights Joy Johnson, Master Gardener Yes, it’s December and there probably isn’t anything growing in your garden right now, since you live in Minnesota. But not that long ago you may have had a bumper crop of berries that are now in your freezer. Here’s a fresh idea for strawberries, blackberries, gooseberries, and raspberries. I love raspberries. After all what’s not to like? (Don’t answer that. They do have thorns, but I can overlook one minor flaw). They are sweet and sour all at once, have a fresh fruity fragrance and come in a variety of colors and flavors. And most important, they have seeds that stick in your teeth, which gives you a really good excuse to chew on a toothpick – something my mother never let me do. She said I was going to trip and fall, and it would go through the roof of my mouth (which has never happened). I grow a variety of raspberries. Most of my plants bear red berries that all get ripe within a 3 to 4 week period in the middle of July. I also have a few black raspberries, which are so little and sweet, it’s an absolute delight to eat them fresh off the bush. My golden raspberries are deer magnets, so last spring I moved them all into the end of my fenced-in vegetable garden where the deer and rabbits can’t eat them. They ripen all season long. Note - they do not work well for the recipe below because their golden color turns to brown when heated. Last July, my brother and his family were visiting from Oregon. I was watching the kids for the day while mom and dad had a break. The raspberry bushes were loaded with raspberries ready for picking, so I marched the kids down to the patch to pick with the promise that we were going to make raspberry treats, IF we could pick enough berries. With this motivation, they grabbed buckets and followed me down. They were so excited to see all of the berries and eagerly started picking. Suddenly, “Auntie, what’s this?” and “Oh yuck”, then, “Auntie, there are bugs everywhere!” The bushes were covered with Japanese beetles. They were devouring the raspberry leaves and even some of the berries. I said, “This is war, show no mercy!” They looked askance at me. “Don’t let the invaders destroy my berry patch!” I commanded. “Can we just flick them off?” my niece asked. “No, that doesn’t do any good they will just come right back.” Then I told them to do what I usually do, “You have to pinch their heads until you hear a satisfying crack.” I nearly caused a stampede back to the house with those instructions. So, I quickly changed to a softer approach, “here’s a bucket with soapy water in it, brush them into them into it or shake the branch over the bucket.” That was something they could do. We divided our team into 2 bug brushers and 3 berry pickers. In no time at all we had a couple of buckets full of berries, plenty for Raspberry Tarts (see that recipe in the Master Gardener Cookbook, for sale on our website) and Raspberry Stars . We gently washed the berries and then mixed 2 cups of them with 2 Tablespoons sugar, and 2 tablespoons corn starch dissolved in ¼ cup of water . The rest of the berries were divided between some for freezing and some for eating fresh. Then we made the Raspberry Stars. They are best eaten when still warm out of the oven. They don’t keep, so we took one for the team and ate all 18 of them with tea! They also make a beautiful Christmas morning pastry because of their color and shape. A light dusting of powdered sugar gives a snowy touch. I am hoping you have some raspberries in your freezer that you can use for the Raspberry Stars, but if you don’t, store bought Raspberry Jam works too. Raspberry Stars 1 Puff Pastry Sheet (each sheet will yield 9 pastries) 4 Tablespoons Filling (see above for recipe) OR Raspberry Jam 1 Egg 1 Tablespoon water Powdered Sugar for dusting Preheat oven to 400 degrees. Line cookie sheet with parchment paper. Lay frozen puff pastry on clean work surface and allow to thaw 10 minutes or more. Do not unfold until thawed. Unfold and cut it into 9 equal squares. Beat the egg in a small bowl with the water, set aside. With a sharp knife tip, score L-shaped cuts at the corners of each pastry square. You may need to use a kitchen shears to cut the L-shapes after using the knife. Place 1 teaspoon filling onto the center of each square. Take the outer corner of each puff pastry and fold over into the middle. Dip you finger in the egg water and use it to ‘glue’ each tip into the center. Do this with all four corners, shaping folds into a bow. Using a pastry brush, brush the edges of the pastries with the egg water. Bake for 13-14 minutes or until they puff up and the edges are golden. Remove from the oven and transfer to a cooling rack. Dust with Powdered sugar and serve. Photo Credit: Joy Johnson (1,2,3,4)

< Back A Recipe for Your Early Vegetables Joy Johnson, Dakota County Master Gardener Warm weather, warm spice, warm dinner! It’s wonderfully warm out and Joy Johnson’s garden is in all its glory. Zucchini, yellow squash, early tomatoes, spinach and sweet peppers are starting to ripen. It’s time to cook up a delicious turkey curry, with a homemade blend of spices. The fragrance will whisk you away to far off India. It’s a warm way to include all your early vegetables or farmers market purchases in one dish. To cool off, add a minty fruit salad. It’s wonderfully warm out, my garden is in all its glory. It’s time to cook up a delicious turkey curry, with a homemade blend of spices. This makes a pot full, so invite the neighbors or grandkids for a mid-summer garden meal. I included turkey as the main protein source, but you could also use chicken, pork or tofu. Brown the tofu after cutting it into 1-inch cubes and add it at the end, stirring gently to warm through. It pairs well with a hearty bread. I made whole wheat sour dough, the recipe for which I’ve shared in a past issue. Turkey Curry Ingredients : 2 Tablespoons peanut oil 1 white onion chopped 4 minced garlic cloves 2 Tablespoon minced fresh ginger 2 teaspoons ground cumin 2 teaspoons ground coriander ½ teaspoon turmeric ¼ teaspoon cayenne, or to taste 1 cup chopped tomatoes 1 cup chopped zucchini 1 cup chopped yellow squash 2 sliced carrots ½ cup each chopped yellow, red and orange sweet pepper 2 – 3 cups cooked chopped turkey, chicken, pork or tofu 13.5 oz. can of coconut milk 2 cups chopped spinach leaves Salt Procedure : Heat oil in a large saucepan or skillet; add onion, garlic and ginger and cook until they begin to soften, about 2-3 minutes. Add cumin, coriander, turmeric and cayenne and cook, stirring, until spices are fragrant, about another minute. Add all the chopped vegetables, except the tomatoes and the spinach. Stir constantly until slightly cooked - about 5-7 minutes. Add the tomatoes and their juices and coconut milk. Sprinkle with salt and freshly ground black pepper, simmer for another 8 – 10 minutes or until tomatoes break down. Add spinach and turkey to pan and continue to cook until spinach wilts and turkey is warmed through another 3-5 minutes. Summer Minty Melon Salad A fresh fruit salad is a great side dish. This minty melon salad is a colorful and tasty delight. It hints of a Greek influence with the cucumbers, mint and, of course, crumbled feta cheese. I must confess that I don’t grow my own melons. My garden is too small for the vines and the pests always beat me to them, so I gave up. My hat’s off to you, if you successfully grow melons of any sort – make sure to try this recipe that highlights their juicy sweetness. Ingredients : 4 cups cubed mixed melon 3 cucumbers, seeded and thinly sliced ½ cup fresh basil, sliced if leaves are large 1/3 cup extra-virgin olive oil Juice of one lemon or lime 2 Tablespoons raw honey 2 Tablespoons fresh mint leaves, chopped 2 Tablespoons chopped fresh chives ¼ to ½ teaspoon crushed red pepper flakes Pink Himalayan salt and freshly ground black pepper 8 ounces feta cheese, crumbled ¼ cup toasted pistachios or pine nuts Process : Toasting the pistachios is an extra step, but worth it – it emphasizes the warm flavors. Place them in a dry skillet over medium-low heat and stir constantly until they’re fragrant and a shade or two darker, 3-5 minutes. Watch closely, they can go from perfectly toasted to black and very burned in a flash! (speaking from experience here). In a large serving bowl, combine the melon, cucumbers, and basil, gently toss to mix. To make the vinaigrette, in a medium bowl, whisk together the olive oil, lemon juice, honey, mint and chives. Season with red pepper flakes, salt and pepper. Drizzle half the vinaigrette over the salad, gently tossing to coat. Add the feta and pistachios, then drizzle the remaining vinaigrette over the top. Garnish the salad with more basil before serving. Serve immediately! Photo credits: Joy Johnson ( 1-4)

< Back The Power of Edamame Edamame is a recently popular vegetable that deserves a place in your garden and kitchen. Rich in protein, antioxidants and fiber, it has many health benefits. Edamame can be eaten in many different ways. Read more about this powerful vegetable in this article. Marjory Blare, Master Gardener Edamame is a name for immature green soy beans. It has been enjoyed in Asia for a long time and now it is catching on in western cuisine. In the U.S., you will find it in the frozen vegetable section. It will be in the pod and is meant to be steamed or boiled. The pod isn't edible, but the beans slip out easily after cooking, to be eaten immediately or used in other dishes. They are good cold too. In addition to tasting good, there are some promising health benefits. A life-long diet rich in soy has been linked to a reduced risk of breast cancer. Edamame can reduce the LDL (bad cholesterol) if soy protein replaces animal protein. Isoflavones found in edamame can have an effect similar to estrogen, and may reduce menopause symptoms. Edamame is low on the glycemic index making it attractive to people with type II diabetes. It is a good source of vitamin C, calcium and iron. https://www.webmd.com/diet/health-benefits-edamame Edamame can be eaten raw or cooked, tossed in a salad, mashed with garlic on toast or put into pasta or hot dishes. You can find dry-roasted, salted edamame snacks that are vegan, gluten free, Kosher, and non-GMO. If you grow you own, you can make your own snacks! With all these benefits it is great to learn that edamame is also easy to grow! Many seed catalogs will carry Tohya seed (an early variety, 78 days to maturity), but there are also Karikachi (85 days) and Chiba (83 days) varieties. The last and first frost dates for Dakota County are May 8th and October 10th. Knowing these dates and the days to maturity will help inform your choice of variety. Plant the seeds about 6” apart and 1” deep, after the last frost date. They do not respond well to being started indoors and transplanted. They need well-drained soil and don't like wet feet. They have very few pests and most vegetable varieties have been bred for resistance to aphids and Phytophthora root rot. The plants can be up to 2.5 feet tall, the pods are about 2.5” and contain 2-3 beans. Most pods ripen at nearly the same time, but if you leave the smaller pods they will get bigger later. They are open-pollinated, so it is possible to save seed. Try this is recipe from the North Carolina Cooperative Extension: Crispy Edamame Ingredients: 1 (12 ounce) package frozen shelled edamame (green soybeans) 1 tablespoon olive oil ¼ cup grated Parmesan cheese Salt and pepper to taste Directions: ● Preheat the oven to 400° F (200°C). ● Place the edamame into a colander and rinse under cold water to thaw. Drain. Spread the edamame beans into the bottom of a 9 × 13 inch baking dish. Drizzle with olive oil. Sprinkle cheese over the top and season with salt and pepper. ● Bake in the preheated oven until the cheese is crispy and golden, about 15 minutes. Read more at: https://lenoir.ces.ncsu.edu/2018/02/dont-be-afraid-of-the-little-green-bean-2/ Growing edamame is easy and rewarding. Eating it is delicious! Give it a try! Photo credits: www.ourfood.nl (1), www.flickr.com (2), Pumpsandiron.com (2)

< Back Fruit Tree Pruning Advice I Could Have Used 30 Years Ago Sally McNamara, Dakota County Master Gardener Are you afraid to prune your fruit trees? Are you confused about when and where to cut branches? Master Gardener Sally McNamara learned some lessons the hard way about pruning fruit trees. She is happy to share the wisdom she has gathered over the years so you don’t have to make the same mistakes. Learn about how to protect your trees and prune them properly to keep them healthy and help you harvest the fruit easier. By the time I learned that apple trees, and fruit trees in general, take well to pruning, my apples and pears were well beyond reach. Fortunately, a family dog scratched all the bark off several of them resulting in death, so we were able to start over. (A chicken wire cylinder would have prevented that - so another lesson learned too late). On the new ones we learned that snow ABOVE the tree wrap makes rabbits happy and trees dead. Build a complete fence around very young trees early - those rabbits are active right after fall planting. Now, late February, early March, is the time to prune most trees, apples included. Spring sap will help heal the cuts and renovation invigorates the tree. Tree structure is visible without the impediment of leaves. If there is disease or death, marking those branches in the fall can be helpful for spring pruning. For apples trees which are intended for harvest, restraining them to reachable heights is an achievable goal, especially while they are young. While cutting the main leader is typically NOT what to do when pruning, it IS the solution to controlling heights in fruit trees. Keeping the branches reaching at an angle reaching outward and not so much up is the goal. When looking at where to cut on any tree, consider how to let light and air in and encourage growth out and up . Cut back to an, outward facing bud on the branch. Cut diagonally above the bud, not leaving an awkward stump to encourage entrance for insects and disease. When cutting major branches, for example dead ones or lower ones, to allow for maintenance underneath, cut back only to the branch collar leaving the collar materials to create a natural growth over the pruning wound. (Maintenance underneath an apple tree would include removing dropped apples and leaves to diminish the chance of disease and insects persisting to the next season.) Geriatric apple trees take well to restoration through dynamic pruning. Go for dead, damaged, diseased and crossing first. Then open up for light and air. This might be a multi-year process as removing more than 1/4 of the tree in any one season is discouraged for the health of the tree. Select upward angled branches - horizontal ones can be wet and vertical ones tend not to fruit. Never forget to take those before and after photos! Fruit pruning is an important topic and the U of M has some excellent resources. Visit the U of M Extension for three short but effective videos. Many late winter/early spring days call us to get outside and pruning is the perfect activity: it needs doing, it requires lots of motion and decisions and signals the start of a new season. Photo Credit: Dyck Arboretum (1), deepgreenpermaculture.com (2), North Dakota State University (3)

< Back Make Chile Rellenos from Your Poblano Peppers Joy Johnson, Dakota County Master Gardener Joy Johnson planted a variety pack of pepper seeds that produced an abundance of peppers. In this article, she provides a recipe for using the Poblano Peppers to make Chile Rellenos. She promises that the making is easy and the result is delicious! Chile Rellenos Ingredients: 6 fresh poblano or Anaheim chile peppers 1 - 8 oz. package queso asadero (white Mexican cheese), cut into ¾-inch thick strips 2 large eggs, separated 1 tsp baking powder ¾ cup all -purpose flour 1 cup vegetable shortening or canola oil for frying Process: Preheat the oven broiler; set the oven rack about 6 inches below the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet and broil until skins are blackened and blistered, about 10 minutes. Use tongs to rotate peppers often to char all sides. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Remove skin from peppers, then cut a slit down the long side of each one to remove seeds and core. Rinse peppers inside and out and pat dry with paper towels. Stuff peppers with strips of cheese. Whisk egg yolks and baking powder in a bowl until combined. Beat egg whites with an electric mixer in a separate bowl until stiff peaks form. Gently fold beaten whites into the yolk mixture. Place flour into a separate shallow bowl. Melt vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip into the egg mixture to coat both sides. Gently lay coated peppers into the hot shortening. Fry peppers until lightly golden brown and cheese has melted, about 5 minutes per side. Eat and enjoy! Photo Credit: Joy Johnson (1,2,3,4,5)

< Back Autumn Abundance: Fall Porch Pots Julie Deane, Dakota County Master Gardener As your summer plants dwindle and spindle, fall is the perfect time to refresh your front porch with a fun fall planter. The best part? You can create a beautiful autumn display by salvaging some of your existing plants and adding a few fall-friendly plants. In this article, learn how to use your existing plants and new fall plants to add some cheer and beauty to your garden. Gather Your Supplies Start with what you have and add a few fall finds: Summer survivors: Assess summer containers for vines and grasses and any blooming plants that fit your fall color scheme and can be reused. Often lantana and black-eyed Susan will continue blooming into fall and can be repurposed in your fall planters. Containers: Empty tired summer planters and repot with a fall theme. Or repurpose buckets, tin pails, old bushel baskets, wooden crates, or any type of basket. Lined with plastic or drill holes for drainage, these make charming, rustic planters. Farmstand finds: Support local farmers and add some corn shocks, gourds and pumpkins. Skewer small pumpkins and gourds on sticks or dowels for added texture. Craft materials: Twine, ribbons, or burlap scraps can dress up your containers and tie everything together. Pick Fall-Friendly Plants Choose plants that love cooler weather and bring out beautiful autumn hues, such as: Chrysanthemums (Mums): Vibrant flowers that bloom in yellow, orange, red, or purple. Ornamental Kale, Peppers and Cabbage: Add texture and deep green, purple, or white accents. Pansies and Violas: Hardy, cheerful flowers that thrive in fall’s mild temps. Asters: These daisy-like flowers come in lovely shades of blue, purple, and pink. Grasses: Varieties like fountain grass or millet provide height and movement, and some are deep purple in color. Trailing vines: Ivy or Creeping Jenny cascade beautifully over planter edges.If you have leftover herbs (like sage or thyme) from summer, tuck them in for texture and fragrance. Assembly Steps Prepare Your Base: Ensure your selected container has drainage holes or line it appropriately. Fill with potting mix. Gather your Treasures: Carefully extract any summer plants that will be reused, protecting the root base as you transplant to the fall container. Gather any other items to add to the planter as well. Arrange Your Plants: Place taller plants, like grasses or kale, in the back or center. Fill around with mums, asters, and pansies for color. Let vines or trailing plants spill over the edges. Tuck in decorative items—mini pumpkins, pinecones, sticks, or even faux leaves. Add Finishing Touches: Secure burlap or ribbon around the rim. Nestle in some twigs, berry branches, hydrangea blossoms, or a small decorative sign for added charm. Tips for Success Cluster multiple planters: Vary heights and shapes for an eye-catching display. Check your summer pots to see if you can re-use some yellow, orange or purple bloomers or some of your vines. Use straw bales to vary the height and add dimension to your space. Water regularly: Fall can be dry, so check soil moisture often. Remember to water at the soil and not on the foliage or blooms for best results. Use what’s plentiful: Gather colorful leaves, branches, or seed pods locally for a natural look. Tuck in hydrangea blooms for a fuller look. Enjoy Your Fall Planters With a little creativity and items already on hand, you can build a front porch planter that celebrates the season in style. Add some straw bales or corn shocks for even more fall flare. Each time you walk up to your front door, you’ll be greeted by a burst of fall colors and textures—proof that a little resourcefulness (and a lot of autumn spirit) can go a long way. Photo Credit: https://momcrieff.com/fall-planter/ (1), www.merrifieldgardencenter.com (2), www.pinterest.co.uk (3), www.gardengatemagazine.com (4)

< Back Roasted Spiced Cauliflower Joy Johnson, Dakota County Master Gardener Cauliflower has taken the nation by storm. 40 years ago, no one had hardly heard of it, now it seems like everyone has their favorite way to eat it from crunchy and raw with dip or as pizza crust! Cauliflower is a mild flavored, versatile vegetable, so it adapts well to many recipes. It is easy to grow in your garden, but make sure you are diligent in watching and controlling for pests who love to enjoy it too. This recipe heats it up with a mind-blowing array of spices, serving it with cool and creamy Burrata cheese and a crunchy topping of browned nuts/seeds and herbs. It’s a real flavor explosion and impressive to serve as a side dish. Ingredients 1 large head of cauliflower, leaves trimmed 2 teaspoons smoked paprika 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon onion powder ¼ teaspoon cayenne pepper ½ teaspoon crushed red pepper flakes Fine pink Himalayan salt and freshly ground black pepper Herb Mixture Ingredients 1/3 cup plus 2 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 3 tablespoons lemon juice 1 cup chopped mixed herbs, such as basil, dill, tarragon or cilantro. You can also use dried herbs, decrease quantity to 1 teaspoon of each ¼ cup mixed toasted nuts or seeds. I used sesame seeds, sunflower seeds and pinenuts roasted in a skillet in 2 teaspoons of butter 1 garlic clove, finely chopped or grated 8 ounces burrata cheese Process Preheat the oven to 375 degrees Cut away and discard the cauliflower stalk so the cauliflower can site flat on its underside, then cut a cross into the base. Place the cauliflower in a large Dutch oven or casserole dish. In a small bowl, stir together the paprika, chili powder, cumin, garlic powder, onion powder, cayenne, red pepper flakes, and a pinch each of salt and pepper. Rub the spice mix all over the cauliflower. Drizzle the cauliflower with 1/3 cup of the olive oil, the balsamic vinegar and the lemon juice. Pour ¼ cup water into the bottom of the dish. Cover the cauliflower and bake for 1 hour or until fork tender. Remove the lid and bake for another 15 minutes until lightly charred on top. Meanwhile, in a small bowl, stir together the herbs, nuts, garlic, remaining 2 tablespoons olive oil, and a pinch each of red pepper flakes and salt. To serve, slice the burrata cheese onto each plate, place a serving of the blackened cauliflower alongside. Spoon the herb mixture all over the cauliflower and cheese. Photo Credits: University of Minnesota Extension (1), Joy Johnson (2,3)