< Back Master Gardener Seed Trials – Choose the Best Varieties Julie Harris, Dakota County Master Gardener It’s March and you may be thinking about starting vegetable or flower seeds for your garden this summer. First, you have to decide what to grow - beans, basil, zinnias, tomatoes? But there are several different varieties of each of these plants. So, how do you know what variety to plant? You can look through the seed catalogs or go to the garden store and peruse the many different varieties on the racks. Confused? The University of Minnesota Extension Master Gardeners can help. The UMN Extension sponsors Annual Master Gardener Seed Trials to find the best varieties of various vegetables and flowers. In 2023, 235 Master Gardeners from 51 counties, participated in the Seed Trials. Seed Trial participants test 6 different varieties of 8 different plants against each other (6 vegetables and two flower varieties; including one herb). The collective results of the trials are compiled at the end of each growing season and each plant is ranked. Winners are the top performers in each trial. The rankings are published each year by March – in time to help you, the home gardener, learn about and obtain the most highly ranked plants to grow in your garden – or to purchase when harvested. This will be the 42 nd year of the Seed Trials’ existence, so there is ample data on many varieties to inform the home gardener. In Dakota County, Master Gardeners manage two Seed Trial Gardens; one in the First Presbyterian Church Community Garden, South St. Paul and one at St. Joseph’s Church in Rosemount. Some individual Master Gardeners also participate by testing plants in their own gardens. Two Dakota County Master Gardeners – Marc Battistini and Janice Gestner – are among the group at UMN Extension who select which plants will be part of the trials. Master Gardeners receive the seeds from the UMN Extension and grow the plants from seed. The plants are planted in the ground or transferred to the gardens in the spring according to planting instructions. Teams of Master Gardeners prepare the soil, plant the seeds or seedlings, water, weed, and monitor diseases and insects on the plants over the summer. Taste tests are performed when the plants are ready for harvest. Data is kept throughout the summer on each plant variety regarding: flavor, disease and insect tolerance, productivity and germination rate. At the end of the growing season, the data is given to the UMN Extension, which compiles the statewide data and produces the annual report. Dakota County Master Gardeners who work the gardens also provide horticultural education to community members. Produce is donated to a local food shelf. Complete results of the trials are available here . In 2023, the top ranked plants in each category were: Paste Tomatoes – Cipolla’s Pride; Green Pole Beans – Seychelles; Red Carrots – Malbec; Mustard Greens – Mizuna; Small Watermelon – Mini Love; Purple Basil – Amethyst Improved; Melampodium – Derby; and Pink Cleome – Mauve Queen . You can find a complete list of all of the seed trials since 1982 at the same site. In 2024, Master Gardeners will be testing 6 varieties of Swiss chard, Asian long beans, stem broccoli, cilantro, shallots, snacking peppers, helichrysum (strawflowers) and centaurea (bachelor buttons). Look for the results of those trials in winter 2025. Dakota County Master Gardeners also test plants for the PanAmerican Seed Company. These plants include annual flower varieties and some vegetables. Typically, the seeds grown in these trials are plants that PanAmerican is testing in various test trials around the country to help them decide which plants can be successfully grown and marketed. Data on these plants is compiled periodically over the summer and a report is sent to PanAmerican at the end of the growing season. Currently, the primary trial garden is located in Rosemount. Volunteer Master Gardeners around the state, including Dakota County, participate in various projects which improve horticulture and provide gardening information that will be useful to the home gardener. The vegetable and flower trials are one of these projects. Hopefully, you can use this information to grow happy, healthy vegetables (or flowers) for your enjoyment. Photo Credits: Photo 1 – University of Minnesota Extension; Susan Hickey Photo 2 – Robert Hatlevig Photo 3 – Robert Hatlevig Photo 4 – Robert Hatlevig Photo 5 – Jean Chrysler Photo 6 – Jean Chrysler

< Back Making Delicious Meals with Hardy Vegetables Joy Johnson, Master Gardener Master Gardener Joy Johnson is an accomplished vegetable grower but even she struggled this year with the effects of the hot weather and drought on her crops. Still, she offers 4 tried, true and delicious recipes for using the vegetables that were garden champions this year. You will want to read this article for inspiration in the kitchen! It’s the first of August and I’m hoping your garden is flourishing this month. I must tell you, with the drought and the rain and the storms, some of my veggies are doing great and some are struggling along. Gardening is always a gamble, we do our part to plant, weed, fertilize, mulch and water, but sometimes even with all that TLC our veggies might not produce like the seed catalogs promised they would. I consider it a challenge. My garden has thrown down the gauntlet, asking me if I can make something nutritious and delicious with its sometimes-meager offerings. I accept that challenge! Since I like to eat lighter in the summer, I have been focusing on soups and salads. Here are a couple of soup recipes and a colorful salad. The Italian Garden Vegetable Soup is vegetarian and is quick and easy to make. The Zuppa Toscana is my hack of Olive Garden’s soup of the same name. This is a heavier cream-based soup, and makes great use of tons of kale, which you may have in abundance right now! And the Broccoli Slaw is a triumph over critters and heat. This month I also included a Martini drink recipe. My brother and I grow lots of basil and this cocktail that he came up with is a cool, refreshing use of basil. Grapefruit is one my favorite fruits. You can use canned grapefruit juice, but fresh squeezed elevates this cocktail to a gourmet level. Italian Garden Vegetable Soup (makes 6-8 servings) 2 medium zucchinis, sliced 2 medium yellow summer squash, sliced 1 small or medium eggplant, peeled and diced 6 medium tomatoes, diced (whatever variety you grew are fine) 2-4 ears of corn, kernels cut off the cob (steam first, then it’s easier to cut them off) 2 parsnips, peeled and thinly sliced 1 clove garlic, minced 2 cups veggie broth (store bought or homemade) 1/2 cup chopped fresh basil 1/4 cup chopped fresh parsley (dried is fine too. You’ll see I used dried in the photo. My parsley didn’t do well this year, but I have plenty of dried from last year) 1/4-1/2 tsp onion salt Salt and pepper Place all ingredients in a large pot. Bring to a boil and then reduce heat to steam vegetable in broth for 10 minutes. Add more salt and pepper if you’d like. Zuppa Toscana (make 8-10 servings) 1 large white onion diced 1 ½ pounds ground Italian sausage. I have a home blend of venison and spicey Italian port sausage that is quite spicey. You can use a mild Italian sausage or a spicier variety depending on how much heat you want. 7 small red potatoes, peeled, quartered, and thinly sliced 2 cups chicken broth 4 cups water 1-2 tsp red chili flakes (don’t use this if you use a spicier sausage) 1 pint whipping cream 1 large bunch of kale, tough stems removed, and leaves chopped Chicken bouillon powder. In a large pot, brown the onion and sausage; drain fat. Add potatoes, broth, water, and chili flakes. Cover pot and bring to a boil for about 20 minutes, until potatoes are tender. Stir in the cream. Soup will thicken the longer you keep it warm and stirred. Mix kale into hot soup for about the last 5 minutes of cooking. Taste and adjust seasoning with small addition of bouillon, if desired. Cashew Broccoli Slaw (makes 6 servings) I grew tiny cabbages, a couple of red ones and a couple of green ones (lots of insect damage). But you don’t need a lot to make this tasty salad. My broccoli also didn’t produce much. I consider it a triumph that I can use what I grow to make something good regardless of its quantity or quality. Dressing: 1 cup plain yogurt 1/3 cup sugar 1 T apple cider vinegar In a medium bowl, whisk together yogurt, sugar, and vinegar until smooth. Salad: 1 medium sized head of broccoli, washed, peel the stems and chop 1 small head of red cabbage, washed and thinly sliced and chopped 1 small head of green cabbage, washed and thinly sliced and chopped 1 carrot, grated or julienned ¼ cup garbanzo beans, drained and rinsed ¼ cup chopped green onions 1 cup raisins or craisins 1 cup cashew pieces, salted Add broccoli, cabbage, green onions and raisins/craisins to the bowl. Fold slaw mixture into dressing until evenly coated. Chill until ready to serve. Toss cashews into the salad right before serving. Dale’s Grapefruit-Basil Martini 3 parts fresh-squeezed grapefruit juice 1 part grapefruit vodka (Dale uses Citron – the one with no added sugar) ½ part Elderflower liqueur (Dale uses St. Germain) ½ part fresh lime juice ½ part simple syrup to taste (1 part sugar, 2 parts water) 1-2 springs fresh basil 2-3 drops grapefruit bitters Muddle basil in the grapefruit juice and refrigerate for 24 hours in a Mason jar. Stir or shake periodically. After 24 hours, strain out the basil (a few remaining green flecks are okay). Mix all ingredients in a shaker with ice, shake and strain into a martini glass. Garnish with basil (which really provides more of a basil punch!) Photo credits: Joy Johnson (1, 2, 3, 4, 5)

< Back Ethnic Heritage Food Joy Johnson, Master Gardener With the onset of cold weather, embrace your comfort food roots. Joy Johnson shares two of her family’s comfort recipes. Try them and they may become your new comfort food recipes. With the onset of cold weather, my thoughts and appetite go back to the “good old days” when I was a kid. The foods my mother, grandmother and aunts prepared always seemed to be just what I needed. Today we call that ‘comfort food’, going back to what made you feel good as a kid. Thinking back to those wonderful meals, I realize that I have a divided gastronomic family. Half of it is Hungarian and half of it is German. I have terrific recipes from both sides of the family. One year we grew over 30 cabbages. My young daughter and her friend were having such a fun time planting, that I just let them keep going and didn’t realize what I huge harvest we’d have. We fermented over 30 quarts of sauerkraut that year. The soup recipe below is a delicious one to try if you have homemade sauerkraut. It works well with the store-bought kind too. I think it’s fun to try new recipes, especially if they are someone else’s ‘tried and true’ ones, because then you know they’ve been taste tested and honed to perfection over the years. Here are two family tested recipes, one from my Hungarian side and one from my German side. Hmmm, it’s kind of funny, but my mom started serving them both at the same meal, with additional Hungarian dishes on the side. That’s now our newish family tradition, a delicious mixture in one comforting and very satisfying meal. Sauerkraut Soup (from the German side) 1 quart sauerkraut; rinse, squeeze, chop 1 pound Polska Kolbasi sausage ½ cup rice (I use brown rice) Brown flour for thickening (2/3 cup flour toasted in 3 tablespoons butter. Stir constantly until flour turns golden brown) 1 teaspoon caraway seed Cut sausage into bit size slices, cover with water and cook a few minutes to remove fat. Remove slices from water, save water, refrigerate so fat will harden. Remove hardened fat from water and discard. Add sauerkraut and caraway seeds to this water, cook about 15 minutes, add sausage slices, cook 10 minutes, whisk water into the browned flour in a separate bowl until smooth, add a little of this to the soup, add rice. Cook slowly until the rice is done. DON’T add all the browned flour mix at once, see how it thickens, it varies depending on how much water you started with. Bobyka (from the Hungarian side) Take any white bread recipe (or frozen bread dough works). Take a portion of the dough, place in palms of your hands, rubbing back and forth, make it like a rope about a half inch in diameter. Cut into 1-inch pieces and roll them into balls in the palm of your hand. Place on a greased cookie sheet (or cover it with parchment paper). Bake until golden brown at 375 degrees for 15-18 minutes. Immerse them in boiling water for just a few minutes ‘til softened, not too long or they will fall apart. Melt ¼ cup butter, add dough balls (bobykas), add about 1 tablespoon ground poppyseed and about 1 tablespoon honey. Serve warm. They taste like little breadsticks.

< Back Garden Myths Exposed Susan Ball, Dakota County Master Gardener Myths abound in the gardening world. The internet provides limitless information, but is it reliable? Or is it a myth that has floated around for so long it has become accepted as fact? To save your time, effort and money, make sure that the advice you read is research-based from a dependable source. In this article, we review several gardening practices and reveal which ones are based on science or myth. Myths abound in the gardening world. The internet provides limitless information, but is it reliable? Or is it a myth that has floated around for so long it has become accepted as fact? To save your time, effort and money, make sure that the advice you read is research-based from a dependable source. In the Garden Buzz, we support research-based information from reliable sources like the Minnesota and other state Extension Services, all of which are supported by the research universities in their state. Departments of Natural Resources, which also exist in every state, are another reliable source of science-based information. In this article, we review several gardening practices and reveal which ones are based on science or myth. MOTHBALLS KEEP RABBITS OUT OF THE GARDEN False - Through a process called sublimation, mothballs slowly convert from a solid into a gas that repels moths, not rabbits or other undesirable wildlife. Using mothballs in a way not specified by the label is also illegal and can harm people, pets, and the environment. PLACING GRAVEL OR POT SHARDS IN THE BOTTOM OF A PLANT CONTAINER WILL INCREASE DRAINAGE False - Rocks or shards in the bottom of pots can block or restrict water drainage because they reduce the size of the drainage hole. Water has difficulty moving from fine-grained soil (such as potting mix) to coarser material (such as gravel or pot shards). The water must saturate the fine-grained material before moving on. The best course is to fill the entire pot with high-quality planting mix. (University of CA Marin Co. Master Gardeners) LAWNS ARE LOW MAINTENCE False - Lawns are maintenance hogs. To keep your lawn looking good, you must water, mow, fertilize, edge, aerate, and weed. And that's just the beginning. You will also need to trap underground varmints, repair sprinkler heads, (assuming you have a sprinkler system - worse if you don’t - hauling out the hose and repositioning your sprinkler is time consuming and guaranteed to drench you) and seed or patch bare spots. That sound you hear? It's your shrubs laughing at all the time you spend babying that water-guzzling grass. Moral: plant more shrubs or replace your grass with ground cover. (University of CA Marin Co. Master Gardeners) CRACKING AN EGG UNDER YOUR TOMATO PLANT SUPPLIES NEEDED NUTRIENTS Maybe but not the best practice - Some people bury whole eggs or crushed eggshells in the soil when planting tomatoes to prevent blossom end rot. The theory is that the eggs provide extra calcium to the plants. While some gardeners swear by this method, scientific evidence does not support its effectiveness. While the calcium from eggshells will eventually leach into the soil, it may take some time to break down completely. Whole eggs buried in the soil could also attract pests like rodents or raccoons who may dig up your plants to access the eggs . Instead, focus on overall soil health. Healthy soil, rich in organic matter and beneficial microbes, will provide a much more consistent and reliable source of nutrients for your tomato plants. (University of Minnesota Extension; University of CA Marin Co. Master Gardeners) SOAP WILL KILL GARDEN PESTS True and false - Dish soap can kill small, soft-bodied insects like aphids and white flies but does nothing for insects with hard shells, like Japanese beetles. To be effective, the soapy water needs to not only to touch the insect but also coat the insect's body. This means turning over leaves to reach insects on the underside of leaves. (MN Extension Service; Colorado State University Extension) aphids on underside of leaves Mole crickets and caterpillars hide deep in turf and are difficult to detect. Drenching a small area of turf with soapy water can irritate the pests and cause them to temporarily surface where they can be identified, counted and treated. (Source: FL Extension Service) ADDING COFFEE GROUNDS TO YOUR SOIL HELPS ACIDIFY IT False - Fresh coffee grounds are acidic, but used coffee grounds are not. They're neutral. Therefore, adding your used coffee grounds won't change your soil pH. A better idea is to add used grounds to the compost pile. (University of CA Marin Co. Master Gardeners) WILTING LEAVES ALWAYS INDICATE THAT A PLANT NEEDS WATER False – There are other reasons that plant leaves wilt, so it’s worth exploring other causes before soaking your plant in water. In fact, wilting leaves could be due to waterlogged soil (which deprives roots of oxygen). Overly moist soil can also promote fungal disease. Certain bacteria may also cause leaf wilt. Another reason leaves wilt is animal damage to the roots. Gophers and nematodes feed on roots. Other animals may create tunnels under your plants that reduce root contract with the soil. Additional reasons for wilting leaves are over fertilizing or excess salt in the soil. (University of Minnesota Extension, University of CA Marin Co. Master Gardeners) GRASS CLIPPINGS LEFT ON THE LAWN CAUSE THATCH False - Thatch is a layer of grass stems and roots, living and dead organic matter that settles on the grass or ground. Excessive thatch, over a half-inch thick, creates an unfavorable growing environment for grass roots. They cause the lawn to grow very rapidly, inhibiting the decomposition of organic matter at ground level. Lawn clippings are often erroneously blamed for thatch buildup. Lawn clippings are very high in water content and rapidly break down. Overwatering and over-fertilizing have more to do with the buildup of thatch. (University of CA Marin Co. Master Gardeners) MEXICAN PETUNIA IS INVASIVE: DON’T PLANT IT! Maybe - It is true that native Mexican petunia is invasive and nearly impossible to get rid of once it invades. However, three non-invasive cultivars have been developed by the University of Florida and are sold as cultivars 'Mayan Purple’, 'Mayan White' and 'Mayan Pink’. And the sterile cultivar ‘Purple Showers’, taller and larger than its invasive relative, is available at big box stores. (Source: FL Extension Service) Note : All these cultivars are treated as annuals in Minnesota. In conclusion, when you come across advice that is not footnoted, or comes from a dubious source, it is always worth checking with your local extension service or a reliable research source. That will save you time, effort and money if the advice you have received turns out to be a myth. Click here for the University of Minnesota Extension website. References “Coming Clean on Soap in the Garden, https://extension.umn.edu/yard-and-garden-news/coming-clean-soap-garden . “Living with Nature and Nuisance Animal,” https://www.dnr.state.mn.us/livingwith_wildlife/index.html “Managing Mexican Petunia (Ruellia Simplex C. Wright) in the Home Landscape,” https://edis.ifas.ufl.edu/publication/EP498 “Managing Plant Pests with Soaps,” https://edis.ifas.ufl.edu/publication/IN1248 “Mothballs: Regulation, Proper Uses, and Alternatives;” National Pesticide Information Center, http://npic.orst.edu/ingred/ptype/mothball/regulation.html University of Minnesota Extension; https://extension.umn.edu/manage-soil-nutrients/coffee-grounds-eggshells-epsom-salts Becky Peterson, “Cracking an egg under a tomato plant.” Ms. Peterson is a Dakota County Master Gardener. UC Marin Master Gardeners; https://marinmg.ucanr.edu/BASICS/GARDEN_MYTHS_BUSTED/ Photo Credits: www.flickr.com (1), University of Minnesota Extension (2,4), www.invasive.org (3)

< Back Delectable Strawberry Shortcake (and a Bonus Rosemary Recipe) Joy Johnson, Dakota County Master Gardener It’s August and our gardens are in full growth mode, what a delightful exciting growing time of year. One of the most popular fruits that are ripening now is strawberries. Joy Johnson offers a mouthwatering recipe for strawberry shortcake. And – a repeat of a former favorite rosemary recipe. What a great time of year for eating fresh food in Minnesota! It’s August and our gardens are in full growth mode, what a delightful exciting growing time of year. I had doubled the size of my vegetable garden this spring and am enjoying even more abundance of fresh fruits and veggies. Unfortunately, last year’s torrential rains wiped out my raspberry and strawberry patch, so I don’t have any of my own berries this year. I am thankful so many people share their bounty at local farmers markets because one of my all-time favorites is strawberry shortcake. Here is a recipe for whole wheat shortcakes, they are heartier than the lightweight store-bought chiffon cakes. I prefer them and enjoy serving them in a bowl and adding a little almond milk to the bottom for the short cake to soak up. Since I planted blueberry bushes last spring, I enjoy a sprinkling of those on top of the whipped cream. You can never have too many berries! Strawberry Shortcakes Ingredients: 1-quart strawberries, cored and sliced 1 cup sugar 1/3 cup shortening 2 cups white whole wheat flour 2 tablespoons sugar 3 teaspoons baking powder 1 teaspoon salt ¾ cup almond milk Sweetened Whipped Cream Process: Mix strawberries with 1 cup sugar; let stand 1 hour. Heat oven to 450 degrees. Cut shortening into flour, 2 T. sugar, the baking powder and salt until mixture resembles fine crumbs. Stir in milk just until blended Gently smooth dough into a ball on lightly floured board. Knead a bit, until it’s well combined, but not sticky Roll out gently to about ½ inch thick Fold the dough over on itself and gently roll out again just to loosely stick the folded dough together. Cut with a knife or biscuit cutter into rounds or squares. Place about 1 inch apart on ungreased cookie sheet. Bake until golden brown, 10-12 minutes. Split apart while still warm, stack in a bowl with strawberries and whipped cream I met one of our new Master Gardener interns while working on a project team a couple weeks ago. We, of course, got to chatting about food and using herbs we grow. She requested a reprinting of my recipe for Rosemary Shortbread, since she wasn’t a Master Gardener when this recipe was first published in the Garden Buzz years ago. The Rosemary shortbread is a mouth-watering treat and definitely worth repeating. I hope you all enjoy it. Rosemary Shortbread Ingredients: 2 cups all-purpose flour 2/3 cup granulated sugar 1 Tablespoon finely chopped fresh rosemary 1 teaspoon plus 1 pinch kosher salt 1 cup unsalted cold butter, cut into 1-inch chunks 1-2 teaspoons rosemary, chestnut or other dark, full-flavored honey Process: Heat oven to 325 degrees In a food processor, pulse together flour, sugar, rosemary and salt. Add butter and honey and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don’t overprocess. Dough should not be smooth. Press dough into an ungreased 9-inch baking dish. Prick all over with a fork. Bake until gold brown, 35-40 minutes. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm. Photo Credit: Joy Johnson (1), pixabay.com (2)

< Back Greek Artichoke Salad Joy Johnson, Master Gardener Get your early lettuce on the table with other yummy vegetables in this recipe for Greek artichoke salad. Add some baking powder biscuits and you have dinner. Lettuce is easy to grow and so fun to pick fresh right before mealtime. Cucumbers might not be quite ready yet, that depends on how early you got them in the ground. If you have early tomatoes and possibly a young pepper, try this fresh take on a Greek inspired salad. Greek Artichoke Salad Ingredients: 1 (14.75-ounce) jar artichoke hearts, drained and quartered 1 large cucumber, halved and sliced 2 medium tomatoes, cut into wedges 1 orange or yellow bell pepper, seeded and cubed 1 small red onion, halved and sliced 1 (2.25-ounce) can sliced black olives, drained ½ cup olive oil ¼ cup balsamic vinegar 2 Teaspoons Italian seasoning Lettuce – use a variety of whatever is growing in my garden. Romaine is good along with lighter textured lettuces 1 (4-ounce) container crumbled feta cheese Preparation: In large bowl, combine artichoke hearts, cucumber, tomatoes, bell pepper, onion, and olives. In a small bowl, whisk together olive oil, vinegar, and Italian seasoning. Drizzle dressing evenly over vegetables in the larger bowl. Cover and gently toss. Allow the veggies to marinate in the refrigerator for 30-60 minutes. Wash the lettuce, pat, or spin dry. On each plate, top a heap of lettuce with lots of the marinated veggies, use some of the marinade as dressing if you’d like more. Top with crumbled feta. If you’re eating light these days, the salad may be enough, but if it’s cool and rainy or you just need a little something more with your salad, here is a basic biscuit that I’ve been making for many years. They always turn out light and flaky due to three tricks: 1) make sure you cut in the shortening with a pastry blender until it’s a really fine texture; 2) make sure to knead the dough gently 10 times and; 3) roll the dough out until it’s ¼ inch thick and then fold it in half. Lightly roll it 2-3 passes before cutting out your biscuits. Baking Powder Biscuits Ingredients: 1/3 cup shortening 1 ¾ cups all -purpose flour (you can substitute up to ½ of the total quantity of flour with whole wheat flour) ¾ teaspoon salt Process: Heat oven to 450. Cut shortening into flour, baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in just enough milk so dough leaves side of bowl and rounds up into a ball. (Too much milk makes dough sticky, not enough makes biscuits dry.) Turn dough onto lightly floured surface. Knead lightly 10 times. Roll ¼ inch thick, fold in half and gently roll again. Cut with floured 2-inch biscuit cutter. Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides. Bake until golden brown, 10-12 minutes. Immediately remove from cookie sheet to a cooling rack. Photo Credit: Joy Johnson (1,2,3,4)

< Back Tips for Safely Growing and Harvesting Vegetables and Fruit in Your Garden Mary Gadek, Dakota County Master Gardener With the warming weather, Minnesota gardeners are starting to plant their edible crops. So, it is a good time to review tips for safely growing and harvesting vegetables and fruits in your garden. The safe garden produce preparation, maintenance, harvesting, storage and serving steps in this article help avoid foodborne illnesses from your garden fruits and vegetables. With the warming weather, Minnesota gardeners are starting to plant their edible crops. So, it is a good time to review tips for safely growing and harvesting vegetables and fruits in your garden. The safe garden produce preparation, maintenance, harvesting, storage and serving steps in this article help avoid foodborne illnesses with your garden fruits and vegetables. Why Safety Tips are Needed Foodborne illness caused by the naturally occurring bacteria, viruses, molds and/or pathogens found on raw produce not carefully washed or prepared can make you sick. (Note: These microorganisms are present in your garden whether you choose to use organic or conventional gardening methods). Additionally, it is also possible to get sick from contamination of produce from chemicals, such as cleaning solutions, fertilizers, pesticides, and heavy metals (lead) and other chemicals that may be found in garden soil or well water. Safely Growing and Harvesting Produce in Your Garden Site Preparation Locate your produce gardens away from manure piles, well caps, garbage cans, septic systems and areas where wildlife or the family pets roam. Use compost safely. Compost is the natural breakdown of organic materials, and also a source of pathogens. To be safe for gardening, your compost must reach a temperature of at least 130°F. Check the temperature with a compost thermometer. Do not use any animal waste, including pet waste, meat scraps or dairy product waste, in your compost bin. Garden Maintenance Use a safe water source, such as from municipal or public water systems. Avoid lakes, streams, ponds and streams as a water source, where they can be polluted by human sewage or animal waste, fertilizers and pesticides from lawns and farm fields, or chemicals from industry. Ground water, the source for well water, is less likely to have microbial contaminants, but test your well water yearly to ensure it is safe. Curtail animals and birds near your vegetation during the gardening season, by keeping pets away, minimizing vegetation at the edges to decrease nesting and hiding places for rats and mice, and stopping feeding of wild animals and birds near your produce garden. Discourage your backyard critters with the use of fencing and noise deterrents. Harvesting Use clean containers, preferably food-grade containers, to set your harvest in. Containers, such as garbage cans or old plastic bags, that originally held chemicals such as household cleaners or pesticides are not food-grade. Use clean hands or clean gloves (that have not been used to stir compost or pull weeds) when picking produce. Do not harvest when you are sick or have symptoms of an illness. Brush, shake or rub off any excess garden soil or debris before bringing produce into the kitchen. Watch out for signs of animals like scat, fur and nibbled produce, and discard the produce that is close to these signs, or that has visible animal feces on it. Storage If you choose to wash fruits and vegetables before storing, be sure to dry them thoroughly with a clean paper towel. (Never wash berries until you are ready to eat them.) If you choose to store without washing, shake, rub or brush off any garden dirt with a paper towel or soft brush while still outside. Store unwashed produce in plastic bags or containers. Keep fruit and vegetable bins clean. When washing produce fresh from the warm outdoors, the rinse water should not be more than 10 degrees colder than the produce. If you are washing refrigerated produce, use cold water. Fruits and vegetables needing refrigeration can be stored at 40° F or less. Fruits and vegetables stored at room temperature (onions, potatoes, tomatoes) should be in a cool, dry, pest-free, well-ventilated area separate from household chemicals. Canning and Preserving: Follow the USDA guidelines and jar instructions for safe canning: https://nchfp.uga.edu Serving Always wash your hands before serving. Always wash your produce before eating. Rinse fresh fruits and vegetables under cool, running, clean water, even if you do not plan to eat the skin or rind. Never use soap, detergent, or bleach solution to wash fresh fruits or vegetables. These solutions can affect flavor and may not be safe to ingest. Most root vegetables will need to be washed (before going into the kitchen) to remove sand and soil. Use a clean bucket or spray table outside to spray or dunk the produce to remove soil. Avoid bringing the produce into your home kitchen before using, as there is more potential for cross-contamination. Avoid cross-contamination when preparing fruits and vegetables, which occurs when a clean work surface, such as a cutting board or utensil (paring knife) or uncontaminated food is contaminated by dirty work surfaces, utensils, hands or food. If you have leftover produce that has been cut, sliced, or cooked, store it in clean, air-tight containers in the refrigerator at 40°F or less. Fresh, home-grown vegetables and fruit can be a delicious pleasure. Follow these simple rules to make sure they are also safe for you and your family to enjoy. Sources: https://extension.umaine.edu/gardening/manual/five-steps-food-safe-fruit-vegetable-gardening/ https://extension.umn.edu/yard-and-garden-news/harvest-your-garden-produce-safely Photo Credit: Mary Gadek (1,2,3)

< Back Seed Bombs - An Explosion of Color Julie Henrichs, Dakota County Master Gardener The calendar has turned to March and the excitement builds in anticipation for Spring, but wait, I can’t plant seeds outside yet. Don’t worry, DIY seed bombs are a great way to get your hands dirty and also introduce your children and grandchildren to a way of transforming a barren or hard to grow area of your yard into a beautiful flower spot. Seed bombs date back to the 1930’s when Masanobu Fukuoka, a Japanese microbiologist had many areas of his farm that were overgrown with weeds. He created seeds bombs and spread them throughout his farming land and found this to be an effective way of farming and eco-friendly as well. Urban settings also utilized seed bombs in the 1960’s and 1970’s when they were used to clean up urban neighborhoods and create “green spaces”. Seed bombs are great gift for family and friends as well. What is a Seed Bomb and How Do We Make Our Own? Seed bombs are a combination of seeds, clay and compost placed together to be placed or thrown in areas that need beautifying. The clay mixture protects the seeds from creatures that would eat it (ex. insects and birds) and the compost provides the nutrients for the seeds to germinate and grow. What You Need : Powdered Clay (can be found at craft stores or on-line or air-dry clay) Potting Soil or Compost Native/Local Wildflower Seeds (not all seeds will germinate so use a variety of native, non-invasive wildflower seeds) Water Container for Mixing Let’s Make Seed Bombs : Mix All Ingredients – 1 Cup Seeds 5 Cups of Soil or Compost 2-3 Cups of Clay Powder (Air Clay can also be used, but adjustments as to the amount of clay may be needed. Slowly mix in water with your hands until everything sticks together, then roll mixture into firm balls. Balls can also be formed into fun shapes like hearts or stars too. Place seed bombs in an area to dry. Once seed balls are dry and the weather is warm enough then it is time to plant the seed bombs. Plant your seed bombs by throwing them at bare spots of your garden and wait to see what pops up! Photo Credit: en.permawiki.org (1), www.pexels.com (2,5), flickr.com (3), University of MN Extension (4)

< Back African Violets Julie Harris, Master Gardener African Violets are one of the most popular houseplants because they require little maintenance and, cared for properly, bloom several times a year. But, as with any plant, they do have specific needs that you must know and pay attention to in order to provide the color and pleasure that you are hoping for. Read this article to understand how to achieve a happy, healthy African Violet in your home. African Violets are a popular houseplant because they are low maintenance and if cared for properly, will bloom several times a year. African Violets ( Saintpaulia ionantha ) were discovered in the 1890s by Baron Walter von Saint Paul in Tanzania. Ionantha refers to the violet color of the flowers, although many hybrids and varieties are now available, including different flower colors. Today, you can find African Violets that are white, pink, maroon, blue, lavender, violet, and deep purple. African Violets can be found in different sizes ranging from 4 to 8 to 16 inches wide to more than 16 inches wide. They have a mounded or round form. Different varieties may have different flower and leaf shapes. The flowers may be single, semi-double, double, ruffled or star shaped. Leaves may be round, heart-shaped or oval and have a fuzzy, velvety texture. African Violets should be planted in containers no more than one-third the width of the plant’s leaf span. They have fine roots and require well-drained soilless potting mix with a pH of about 6.2 – 6.5. Plant containers should have at least one hole in the bottom to allow water to drain. They should be repotted in fresh potting mix once a year. Fertilize the plant each time you water them. Use one-quarter of the recommended amount of fertilizer to keep the roots from being damaged. Fertilizers specially formulated for African Violets can be purchased. In their natural habitat, African Violets received filtered light from the forest canopy. In your house, they need 10 – 16 hours of light and 8 – 10 hours of darkness to flower. They will grow best in a bright, north-oriented exposure; although in the winter months, they may prefer a southern exposure. Fluorescent or LED grow lights can also be used. If your plant has dark, healthy leaves but no blooms, try increasing the light. Conversely, if your plant is not blooming and has pale leaves, reduce the light. As for temperature – if you are comfortable, your African Violet is comfortable. They like 40 – 60% humidity. Grouping plants together is helpful or they can be set on trays of pebbles and water. An even temperature should be maintained and they do not like drafts. Water with room-temperature distilled water or rain water. The potting mix should be moist at all times but not soggy. Overwatering is a common reason that African Violets do not survive. Water just the potting mix as water may cause leaf spots. Do not mist the foliage as it, too, may cause leaf spotting. African Violets can be watered from above but it is not recommended as the plant is susceptible to crown rot. You can also set the pot in a bowl of room-temperature water, 1 – inch deep. When the soil surface feels moist, remove the plant from the water and allow the water to drain from the pot. Do not let the pot sit in water for more than 30 minutes. You can also use a wicking system (see references below) or use self-watering pots. Common problems and solutions: Leaves are long and narrow Not enough light; temperature is too cool Leaves are pale Too much light Plant is limp and wilted Over watering; poor drainage If roots are mushy, brown and slimy, the plant is not likely to survive Leaf spots Water left on leaves Pale leaves, lack of growth Nutrient deficiency, not fertilized regularly Tight plant centers, rusty-colored leaves Over fertilization African Violets can provide many years of pleasure in your house if you follow these fairly straightforward rules for nurturing them. Photo credits: University of Minnesota Extension (1, 2, 3)

< Back Growing Ginger Carole Dunn, Master Gardener Growing ginger is relatively easy, and it can be grown both indoors and outdoors. Read this article to learn the steps to grow ginger successfully. Growing ginger is relatively easy, and it can be grown both indoors and outdoors. Here are the steps to grow ginger: Choose the right ginger: You can buy ginger roots from the grocery store or garden center. Look for pieces that are plump, with firm skin, and have several eye buds, which are small yellowish tips on the surface of the ginger. Prepare the soil: Ginger prefers well-draining soil that is rich in organic matter. Add compost or well-rotted manure to the soil to improve fertility and drainage. Plant the ginger: Cut the ginger into small pieces, making sure each piece has at least one eye bud. Plant each piece about 2 inches deep, with the eye facing up, and space them about 6 inches apart. Water regularly: Ginger needs to be watered regularly, but make sure not to overwater it as it can cause the root to rot. Keep the soil moist but not soggy. Provide warm temperatures: Ginger grows best in warm temperatures. Ideally, the temperature should be between 70 - 80 °F during the day and 60 -70°F at night. Provide shaded light: Ginger prefers partial shade and indirect sunlight. If growing indoors, place the ginger in a bright room with indirect sunlight. Harvest ginger: Ginger takes about 8 – 10 months to mature. Once the stems begin to turn yellow and die, it is time to harvest. Carefully dig up the ginger roots without damaging them. By following these steps, you can grow delicious ginger at home! Photo Credit: www.flavorexplosions.com (all creative commons)

< Back Making Something Lovely After the Blooms Have Faded Joy Johnson, Dakota County Master Gardener It’s October in Minnesota and most of your plants are no longer blooming. It’s always a bit sad to see your colorful garden fade for the season. But many of these flowers leave behind lovely seed pods or lovely flowers heads. This article shows you how you can take dried plants from your garden and turn them into a beautiful wreath to enjoy inside. It’s October and most of your flowers are probably no longer blooming. Last year at this time I took a walk around my yard and noticed how many lovely seed pods, dried flower heads, and grass stalks were still waving in the fall breeze. Usually, I fill baskets with them or vases (no water) and set them all over the house for natural, soft color pallet decorations. This year I decided to try my hand at making a wreathe. It wasn’t difficult, just took some time. Boy did it make a mess, but that’s what vacuum cleaners are for, right? Since I had so many dried flowers and grasses, I bought a very large grapevine wreathe to use for my base. I thought I would have to hot melt glue the stems to it, or wire them, or sew them, like I did with the cayenne pepper wreath that was featured a few years ago in the Garden Buzz. This time I kept the stems long when I cut everything out of the gardens, and it worked just fine to gently weave them through the grapevine. Take some time to plan your layout, coming up with a pleasing design based on what you have. For the wreathe pictured here, I used Globe Hydrangea, Garlic Chive, Pampas Grass, Pearly Everlasting and a few ornamental thistle heads. It’s a good idea to spray the entire thing with cheap aerosol hairspray when you are done before you hang it up. Spray it outside. This will help hold the blooms and grasses as they continue to dry out over the years. Photo Credits: Joy Johnson (1-4)

< Back Cooking with Frozen Vegetables (And a St. Patrick’s Day Nod) Joy Johnson, Master Gardener It’s not too early to order seeds for your vegetable garden this summer but first, you need to use up all those vegetables left over from last summer that are sitting in your freezer. Joy Johnson’s Minestrone soup will help you do just that. Add some Irish soda bread for a great St. Patrick’s Day meal. The ground is still frozen in Dakota County and I don’t have anything growing in my garden. However, I have received some seed catalogs already and I’ve even seen a rack of seed packets for sale at the store. You may be thinking about starting some vegetable plants early indoors. It’s always so fun to see the little seedlings sprout. I just realized that if I’m going to grow more vegetables this year, I need to clean out my freezer and use all the ones I froze last year. I have been using my frozen produce all winter long, see my past recipes! But I do still have a variety of veggies in my freezer. I like to cook in large batches so I have food to share with other family members, or just so I don’t have to cook for a few days, and we can live on leftovers. I have a recipe that I’ve been making for years that uses my frozen veggie stash and makes plenty to share. A bonus – everyone who has eaten it has loved it. The recipe is flexible, so if you don’t have one of the veggies, or you want to add in something that is not listed, feel free to experiment. This recipe is from The Saint Paul Farmers Market Produce Cookbook. Minestrone Soup 6 cups beef broth 1 (15 oz.) can great northern, cannellini or lima beans 1 large potato, peeled and dices 2 carrots, sliced 2 ribs celery, sliced 1 white or yellow onion, chopped 1 small green pepper, chopped 1 tbsp olive oil 1 ½ cups green cabbage, chopped 1 cup zucchini, cubed 1 cup green beans, cut in 1-inch lengths ½ lb. spinach or Swiss chard, chopped 3 cups Italian plum tomatoes, chopped ½ cup small shell macaroni or other pasta, uncooked ½ tsp each dried oregano and rosemary (or 1 tsp. each, fresh or frozen, chopped) 1 tsp dried basil (or 2 tsp fresh or frozen chopped) 1 tsp salt ½ tsp black pepper Grated Parmesan cheese In a large stockpot, bring beef broth to a boil. Add cannellini beans, potato, carrots and celery. Simmer 15 minutes. Meanwhile, heat olive oil in a skillet and sauté onion, garlic and green pepper for 5 minutes. (If using frozen peppers, no need to sauté). Add to broth mixture and simmer another 15 minutes. Add cabbage, zucchini, green beans, and spinach or Swiss chard. Simmer 10 minutes. Add chopped tomatoes, pasta, oregano, rosemary, basil, salt and pepper. Simmer another 15 minutes or until pasta is cooked. Serve sprinkled with Parmesan cheese. Makes 15 servings. A bread that goes well with Minestrone, and gives a nod to Saint Patrick’s Day, is Irish Soda Bread. The recipe that I’m sharing with you here is an authentic Irish recipe. My elderly neighbor who is 100% Irish has verified that it is a true Irish soda bread because it has raisins and caraway seeds. Irish Soda Bread 3 ½ cups flour 2/3 cup sugar 1 tsp salt 1 tsp baking soda 1 tsp baking powder 1 ½ cup raisins Mix dry ingredients in a large bowl. In a separate bowl mix together these wet ingredients: 1 1/3 cups buttermilk 2 eggs beaten 4 Tbsp melted butter ½ tsp vanilla 1 Tbsp vanilla 1 Tbsp carraway seeds Add dry ingredients to wet ingredients and mix until well blended. Grease and flour baking dish. I use an actual Irish soda bread pan, it’s like a 9” round cake pan. Bake at 350 degrees for 50-60 minutes. Photo Credit: Wikimedia Commons (1) & Flickr (2)