< Back How Trees Talk to One Another Karna Berg, Master Gardener Have you ever walked in the woods and thought there was someone there, someone talking? Well, if you have, you were right. It was the trees talking to one another. Oak trees are the perfect example. My back yard has a small, wooded area of mostly oak trees. I now feel them talking to each other. Or are they talking to me? Are they saying they need more water? Would like a sunny day? Just what are they saying? As we all know, our trees are under attack from pollution, drought, pests, and disease. And while trees cannot just move to a more hospitable spot, they can help one another deal with all the stresses on them. Scientists have discovered that trees, and specifically oaks, have developed a root system, or network, through which they communicate. That root system is populated by fungus that aids them in this process. Let’s say a pest is moving into the neighborhood. As we know, they move in slowly, often tracked by tree specialists providing warnings to the public on what to be on the lookout for. Well, the trees are tracking the pests as well. And as the pests land on their branches, they signal ahead through the network that their neighbor trees should be prepared. Oaks and other trees will then produce chemicals and enzymes that help to ward off the pests. It sounds impossible, right? But it is true. Some scientists now even believe that trees also communicate through their leaves. If this is as fascinating to you as it is to me, you can read more about it in some of the books I relied on here. They include: “The Life & Love of Trees,” Lewis Blackwell; “The Hidden Life of Trees: What they Feel, How they Communicate,” Peter Wohllenben; and “Finding the Mother Tree: Discovering the Wisdom of the Forest,” Suzanne Simard. I hope you enjoy them as much as I have. Photo credits: Julie Harris (1), seeing-nature.de (2)

< Back There Is Science Behind Lawn Care Janelle Rietz-Kamenar Believe it or not, the snow will melt soon and your thoughts will turn from shoveling to lawn care. Do you continue to use a lot of fertilizer and water on your lawn with mixed results? Are you concerned about the impacts of climate change affecting your lawn? Are you overwhelmed with all the lawn work in the Spring? If you said yes to any of these questions, click the link to learn more about the Science behind lawn care and how it can help you, your lawn and the environment. Do you continue to use a lot of fertilizer and water on your lawn with mixed results? Are you concerned about the impacts of climate change affecting your lawn? Are you overwhelmed with all the lawn work in the Spring? If you said yes, to any of these questions, click the link to learn more about the Science behind lawn care and how it can help you, your lawn and the environment. The University of Minnesota turf specialists have for years studied various methods of lawn care in order to achieve the best results with the minimal amount of human, water, and fertilizer resources needed. As it turns out, the best time to plant new grass or reseed your lawn is actually in early Fall not Spring. Dethatching and aerating your lawn are also best left for Fall. Spring is the second best time to plant new grass or re-seed your lawn. The U of MN Extension has developed an extremely handy lawn care calendar to make it easier to follow the science behind lawn care. Following this calendar will produce better results with less effort and hopefully, fewer chemical applications. The trick with Spring is practicing patience as you see your lawn emerge from the snow. For example, many people add fertilizer too early in the Spring. This will just encourage the grass to grow when it’s dormant or when growing should be slow. One of the most common Spring problems is grey snow mold. This has the appearance of whitish dead patches. The blades of grass are usually matted down with a fungal fuzz. This disease thrives on extra fertilizer almost as much as the snow so adding fertilizer will make it worse. Instead, to treat snow mold, rake the matted grass in order to allow for additional air flow. It will take time for the fungus to die and the grass to grow back, but generally, a fungicide is not needed. Also note that once the weather has turned warm, don’t spray for weed control. It’s too late and will increase the chance of damaging your lawn. Climate change is having an impact on our environment and one way to help your lawn is to consider adding some fescue grasses to your lawn mix during Fall re-seeding. Kentucky bluegrass is gorgeous but also needs a lot of water compared to fine fescue, for example. Another option is to consider adding a raingarden in order to retain the water runoff in your yard versus the storm sewers. Improved technologies have been developed such as “smart” irrigation controllers, soil moisture sensors and more efficient sprinklers to more effectively manage water use. If you do have a sprinkler system, please check it every Spring by running through a short cycle to make sure the sprinkler heads are in good working condition and not wasting water. The bottom-line is there is science behind lawn care and following a lawn care calendar and best practices can achieve a better result with fewer resources needed. Resources https://extension.umn.edu/planting-and-growing-guides/lawn-care-calendar https://extension.umn.edu/news/practice-patience-spring-lawn-care https://turf.umn.edu/help-lawn-water-conservation Photo credits: University of Minnesota Extension (1, 2, 3)

< 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 Garden to Kitchen Joy Johnson, Master Gardener All your hard work has paid off, the thrill of the harvest is upon you! But you can’t see your kitchen table because of all the vegetables you’ve brought in from the garden. First, way to go! You are on your way to creating healthy food. Second, here are a couple of recipes that will help you make good use of your produce. They can be frozen for use in the bleak mid-winter and are real crowd pleasers. Bushels of Tomatoes and Cabbages. All your hard work has paid off, the thrill of the harvest is upon you! But you can’t see your kitchen table because of all the vegetables you’ve brought in from the garden. First, way to go! You are on your way to creating healthy food. Second, here are a couple of recipes that will help you make good use of your produce. They can be frozen for use in the bleak mid-winter and are real crowd pleasers. Hungarian cabbage rolls are a favorite at my house. I make them now when I have oodles of tomatoes and huge cabbages. Then, in the middle of winter, I pull them out of the freezer and cook them on low in a crock pot over night and serve them with mashed potatoes to soak up all the juice. I make my own tomato juice to cook them in by cooking cut up fresh tomatoes until they are soft, then putting them through a food mill to remove the skins and seeds, add a little salt and then freeze or can the juice for later use. This recipe can easily be doubled if you have an especially large cabbage. You can use either turkey kielbasa sausage or beef. Cabbage Rolls 1 ½ lbs. hamburger or pork sausage (if you use spicey pork sausage, you don’t need to add all the following spices) 1 tsp. Salt ¼ tsp. pepper ¼ cup chopped onions 1Tbsp. chopped garlic ¾ cups rice, uncooked 1 whole cabbage, wash, trim off outer leaves if they aren’t good quality. 1 link of Polska Kielbasa sausage (either turkey or beef). Cut into 2-inch chunks. 1 large can of tomato juice or 1-2 quarts of homemade juice. Combine hamburger and rice with one whole egg and mix thoroughly. Set aside. Immerse the cabbage into a large pot of boiling water. Boil until the tops layers of leaves look slightly cooked. Remove cabbage from pot to a large cutting board. Trim off outer layers of leaves that are soft, lay aside to cool. Re-immerse cabbage in boiling water and cook the next few layers of leaves, remove and cut off cooked leaves. Keep doing this until the cabbage is too small to use for rolls. (Refrigerate and use in a different recipe). For each cooked leaf, trim down the hard spine so that the leaf can be rolled up. Discard spine (or give it to your kids to eat, they are delish). Lay a loose handful of the hamburger or sausage mixture in the lower end of the leaf, roll once, tuck in both sides, finish rolling and tuck in the end. You can use a toothpick or skewer to hold roll closed. Put sausage pieces in b ottom of large kettle. Stack cabbage rolls gently on top. Pour over enough tomato juice to cover the cabbages. Bring to a boil, turn heat way down and barely simmer for an hour or two until the rice is cooked. You can also do these in a crock pot for 4-6 hours. Serve over mashed potatoes. Clara’s Salsa Here’s an excellent salsa recipe that my daughter came up with. You can hot water bath can it in jars or freeze it in baggies or plastic containers: 16 cups blanched, peeled, cored, chopped tomatoes 4 cups chopped green onions ¾ cups chopped jalapenos 2 cups chopped peppers, use a variety of sweet peppers 4 cloves garlic ¾ cup vinegar 1 Tbsp sugar 2 Tbsp salt 1 tsp cumin ½ bunch cilantro Mix, simmer until thick (2 hours). Hot water bath can for 15 minutes. Zucchini Bread (Good, easy, healthy, freezable – what’s not to love!) Makes 2 loaves 3 eggs 1 cup oil 1 cup brown sugar 1 cup white sugar 3 tsp maple flavoring 2 cups raw, grated zucchini 2 ½ cups flour (I use half whole wheat) ½ cup wheat germ 2 tsp soda 2 tsp salt 1 tsp baking powder 1 cup chopped walnuts Sesame seeds Mix in order given. Pour in greased, floured bread pans. Sprinkle with sesame seeds. Bake 1 hour at 350 degrees. Photo Credit: Joy Johnson (1,2,3,4,5)

< Back The Minnesota Lawn Guide: Attaining and Maintaining the Lawn You Want Gail Maifeld The Minnesota Lawn Guide, by Melinda Myers will give you tips on growing the perfect lawn in Minnesota. Whether establishing a new lawn, restoring an existing one or fixing spots, this easy to read book will help answer all your questions. Fall is cleanup time for the garden. The drought of the 2021growing season has been a challenge for all gardening. Watering restrictions presented challenges for lawn care. Melinda Myer’s book, The Minnesota Lawn Guide, provides fall procedures that would be helpful to revitalize a lawn. Written in plain language the author addresses variable weather, unpredictable rain, and long harsh winter effects on grass. Good soil is the foundation for a healthy lawn so a soil test is recommended. Individual chapters about watering, fertilizing, mowing, turf varieties, and the best seeds are included. THE MINNESOTA LAWN GUIDE is a necessary reference for the new lawn process, lawn restoration, and spot restorations. Melinda Myers is a well-known PBS presenter, has 13 years experience at the University of Wisconsin Extension Service, and is editor/columnist for Birds & Bloom Magazine.

< Back China Bayles Series By Susan Wittig Albert In the mood for a little light reading while exploring the world of herbs? Master Gardener and herb expert Shari Mayer reviews the “China Bayles” mystery series by Susan Wittig Albert. Each of the multiple volume mystery series centers around a particular herb. Read this article to learn more about this clever and informative mystery series. Reviewed By Shari Mayer, Master Gardener In the mood for a little light reading with an educational bent? Check out the China Bayles series by Susan Wittig Albert. This series can be likened to ‘The Cat Who…’ mystery novels, by Lilian Jackson Braun. Even if you’re not a mystery buff, these books are delightful and you learn a lot about herbs along the way. It’s a lovely read for a road trip, up at the cabin, or just sitting on your porch after a long day gardening. This series is comprised of 28 mysteries to date, each centering around a particular herb. It’s a great way to explore the world of herbs. I would recommend reading in order, although it’s not required. Albert has been publishing this series since 1992, garnering several awards along the way, including the Agatha award. She has a Ph.D. in English from Berkeley, and has also published under pen names, including Carolyn Keene and Robin Paige. In this series China Bayles is a high-powered attorney, who left that world behind to open an herb shop in a small Texas town. Each book is centered around a particular herb, and it’s amazing how much you learn about that herb as the plot thickens. I’ve been recommending this series for years now, and it doesn’t matter your age or inclination, everyone seems to love them. If you haven’t tried them, now’s the time. I used to get them from the library, but I hear Kindle, as well as Amazon Prime, both have options. Happy reading!

< Back Growing Plants Without Soil Although the last few winter months hang on, the hours of daylight continue to lengthen and many of us, including the little ones in our lives, are itching to see green. Green grass. Green leaves. Any new green growth. But even with a desire to have living, green plants around us and in our homes, some kids just aren’t excited about gardening. One reason may be that they don’t like the feel of soil or getting dirty. If this sounds like a kiddo in your life, read on to learn how to grow lovely green things while staying warm, and relatively clean, inside. Kasha Zeman, Dakota County Master Gardener When it comes to growing plants indoors, there are many options, including soilless methods. These soilless methods are especially good for kids who are interested in plants, and like the idea of gardening, but just don’t like to get their hands dirty. If this sounds like a child you know, some options that may work for them include growing from seed, propagation, or re-growing plants from scraps of vegetables and fruits in your home. Starting from Seed Starting plants from seed can be done in different ways. It can be done using plastic bags and paper towels, in eggshells with wool cloth, or in used yogurt containers and coffee filters. No matter which option you and your budding gardener(s) choose, know that these plants will eventually need to be transferred into soil in larger containers if you want the magic to continue. An easy seed starting activity, and one with quick germination (sprouting from a seed) and very few materials, is starting seeds or legumes in a plastic bag. All that is required are a plastic resealable bag, a paper towel, a few staples, 3-4 lentils (1-7 days for germination) or lima beans (7-18 days for germination), and some water. First, soak the legumes for a few hours until the coating starts to change texture. While they are soaking, fold a paper towel to fit the entire width of the plastic bag. Next, dampen the paper towel, but drain any excess water from the bag as too much water may make the legumes rot. Next, put a few staples through both sides of the bag and the paper towel. These staples will create a nice ledge for the legumes to rest on and give everyone a better view of the roots as they grow. When the soaking is complete, place the legumes inside the bag and on top of the staples. Finally, seal the bag and tape it to a window in a sunny location. If the window is cold, find a warm sunny place to leave the bag. Depending on the type of legume you chose, bean or lentil, you could see growth as early as a day, but more realistically, it could be closer to a week, depending on the growing conditions. Propagation If, instead of starting from seed, you decide you would like to try propagation, the easiest option for going soilless is using plant cuttings. Plant cuttings can be placed right into water without the need for rooting hormones. Some types of plants that are easily propagated in water are pothos, philodendron, monstera, and jade. If you don’t have any houseplants of your own, try asking a neighbor or a friend. Chances are, someone close to you has a plant they are willing to let you take a cutting from. When you take a cutting from a plant, you want to pay special attention to the nodes. These are the parts of a plant that look like a juncture, the spot on a stem off of which a leaf grows. When propagating, it is important to have a couple of nodes and a couple of the topmost leaves. Too many leaves and the nutrients will go toward keeping the leaves healthy instead of growing roots. Too few leaves and there won’t be enough left for photosynthesis to take place. If you are using a cutting from a jade plant, follow the previous instructions. However, leave more of the leaves on the stem - 6-10, depending on the size of the cutting. Also, let the cutting sit out for a few days to let the stem callous. This makes it less likely for any rot to set in. When you are done prepping your cutting, find a clear drinking glass or jam jar. Clear glasses and jars allow you to watch your new plant’s roots grow! When you place your plant in water, make sure none of the leaves are touching the water or submerged. This will cause your leaves to rot, thus damaging your plant. Re-Growing The last method of soilless gardening discussed in this article is the re-growing of fruits and vegetables from either leftover scraps or produce that may be past their prime. Not all fruits and vegetables can be re-grown, but romaine lettuce, celery, and even avocados are prime examples of produce that have the ability to re-grow. If you are re-growing romaine lettuce or celery, simply cut off the stalks 1-2 inches from the base. Put the cut side up in a clear glass or bowl and fill the vessel with water, making sure to keep the base submerged. Change the water out every few days. Please note that browning to the cut side of these plants is normal. In addition, the warmer and sunnier the spot you choose for your plant the better it will do. Within a week, you and your little ones should see new celery and/or lettuce growing from the cut side. If re-growing an avocado seed, wash and dry the seed. Place 3-4 toothpicks or wooden skewers into the sides of the seed. Rest the toothpicks on the rim of a jar or clear glass, making sure the pointed part of the seed faces up and the flatter end rests partially in the vessel. Fill the vessel with warm water, making sure water is always touching the bottom of the seed. Change the water every few days. Just like with lettuce and celery, the warmer and sunnier the location, the happier your plant will be. Here’s hoping the little ones in your lives enjoy some soilless gardening indoors. Please remember, at some point all of these plants should be transferred to soil. For more information on that, check out the University of Minnesota Extension resources regarding propagation. Resources : Gardening Lab for Kids by: Renata Fossen Brown Get Growing by: Holly Farrell https://www.thespruce.com/jade-plant-propagation-7371399 https://www.gardentech.com/blog/gardening-and-healthy-living/growing-food-from-kitchen-scraps https://www.ruralsprout.com/regrow-vegetables/ Photo Credit: ruralsprout.com (all creative commons)(1), lifeovercs.com (2), lovethatleaf.co.nz (3), pexels.com (4)

< Back Microgreens - Only Micro in Size Did you think that you would have to wait until spring to grow fresh greens for your dinner table? Not so if you read this article and learn how to grow microgreens indoors. Microgreens are easy to grow, quick to harvest, have year-round indoor growing potential, exceptional nutritional value, and seeds are available in many varieties for endless experimentation. There is nothing micro about microgreens-accept their size! Joanna Kapke, Master Gardener Microgreens are easy to grow, quick to harvest, have year-round indoor growing potential, exceptional nutritional value, and seeds are available in many varieties for endless experimentation. There is nothing micro about microgreens - except their size! A microgreen is a plant in between the sprout stage and the baby stage of development. When we eat microgreens, we are eating the cotyledon (the embryonic leaf or leaves inside the seed) and a few of the plant’s true leaves. There are many benefits to growing and eating microgreens. They go from sowing to harvest in one to three weeks with minimal opportunities for failure. They can be grown indoors year-round. According to research , t hey contain 4 to 40 times more nutrients than full-grown plants. There are many varieties of microgreens available to grow and they all provide a delicious and fresh addition to many meals even in the dead of winter. When selecting your first microgreen variety to grow, something from the mustard family (Brassicaceae)—such as arugula, mustard or radish—is a good place to start as they germinate quickly and have a lot of flavor. Microgreen growing kits are growing in popularity and offer an effortless first foray into microgreen enjoyment. Many seed catalogue companies—"Johnny’s” and “High Mowing Seeds” to name two—have extensive microgreen seed selections complete with growing guides and they also have any supplies needed to start your growing operation. Here is what you will need to grow microgreens at home: 1) Any clean container with drainage holes (existing or added): think mushroom containers, salad mix containers, bottom half of a milk jug or even an egg carton and a tray to set the container in; 2) Seed-starting mix; 3) Organic, non-GMO seed from a reliable seed source; 4) A spray bottle or misting pump-sprayer for watering the delicate seedlings; and 5) A window or grow light or combination of the two; enough to provide 16 hours of light per day and at least 6 hours of darkness. More extensive microgreen growing can be done just as easily by the at-home gardener by upgrading to standard greenhouse growing trays called 1020 flats, high-output grow lights, a fan running on the plants to inhibit the growth of fungus and mold and liquid seaweed nutrients added to the water to boost nutrient values after seed germination. When starting your microgreens, ensure your seed-starting mix is tamped down, moist (but not too wet) and about 1.5 inches in depth. Your seed source or packet should have variety-specific directions for how thickly to sow seeds in your container. Keeping the seeds moist and in contact with the growing medium until germination, is essential. A seed sprouting lid works well as do damp paper towels. When the seeds have fully germinated and there are visible roots coming through the drain holes in your container, you can start watering from the bottom to reduce the risk of fungal growth and damaging or flattening your plants during watering. Microgreens are tender, delicate and best when eaten raw after minimal handling. Harvesting should occur when the plants are between 2 and 4 inches tall and have at least one true leaf. Cut the plants off just above the level of the soil, lightly wash and completely dry in a salad spinner and enjoy. Cut greens can be stored in a closed plastic container or bag in the fridge for up to three days and washed before enjoying. Alternately, washed greens can be stored after completely drying them using kitchen or paper towels. Enjoy your fresh and vibrant greens on almost anything; sandwiches, salads, pasta, pizza, stir fry or all on their own. There is an abundance of reliable micro greens resources on the internet—here are a few: https://themicrogardener.com/easy-guide-to-growing-microgreens/ https://microgreensworld.com/ https://extension.psu.edu/a-step-by-step-guide-for-growing-microgreens-at-home Photo credits: Joanna Kapke (1, 2, 3)

< Back Yes, You Can Grow Shade-Loving Plants By Marjory Blare, MD, Master Gardener Many people think that shade just creates problems for the garden. This article explains how wrong that can be. Read on to learn more about which trees, shrubs and perennials can prosper in your shady garden. You may consider your garden to be “shady,” but is it in full shade or part shade? Full shade is defined as an area that receives less than 4 hours of direct sun per day. Part shade is defined as a garden that receives 4 to 6 hours per day. How much sun (take into account reflected or filtered sun) does your garden get? The easiest way to measure sunlight exposure is to simply observe your planting area every 30 minutes or so throughout the daylight hours over a week or two. Use those observations to determine the average amount of time the area receives sunlight, dappled sunlight, or shade. When you have determined the average amount of sunlight an area receives, you can choose plants that match the conditions of the site. Research the plants before buying and planting. You should also take into account the condition of your soil. Is it clay, sandy or loamy, is it dry or wet, acidic or alkaline? (Click here to find out about soil tests: https://soiltest.cfans.umn.edu/ ) Consider the following plants for your shady garden. SMALL TREES Saucer Magnolias Saucer Magnolias (30’) are shrub-like trees. They grow at a moderate pace producing goblet-shaped flowers in shades of white, pink, and purple. The buds are attractive to deer and rabbits. They grow well in many soil types, especially organic-rich soils that stay moist. They are useful in tight spaces and can be near a foundation without causing problems. Eastern Redbud (zones 4-9) Eastern Redbuds (20’-30’ x 25’-35’) produce violet-pink blossoms on bare branches in early to mid-spring before heart-shaped foliage emerges. Eastern Redbuds grow at a medium rate, and tolerate many soil types, from clay to sand, from alkaline to acidic. Water regularly when young; once established, they’re drought-resistant. SHRUBS Azalea The University of Minnesota’s Northerns Lights series has a wide range of colors. https://mnhardy.umn.edu/azaleas . If you look at other growers, be sure to purchase plants grown in Minnesota. Acidic soil (pH 4.5-6.0) is very important. Try to site azaleas at the edges of shade. Aronia, Chokeberry Aronia does best in part shade. In the spring they are covered in white blossoms, in the fall they provide bright color. Chokeberry Aronia Snowberry Snowberry produces tiny pink flowers and white berries the size of peas. Is is very hardy with a wide tolerance of soil types, and moisture conditions. The drupes attract many birds. Weigela Weigelas, like azaleas, bloom better with more sun rather than less, but are not so picky about pH. The blossoms are white, pink, mauve and red. The leaves can range from light green to dark and many have stunning bronze foliage. Weigela PERENNIALS If you would like more ideas, please download this table. It should dispel any question in your mind that there are a wide variety of perennials that will grow well in your shady garden. Shade Plant Table .pdf Download PDF • 131KB Photo credits: Marjory Blare (1), www.flickr.com – All Creative Commons (2), www.thisgrandmothersgarden.com – All Creative Commons (3), www.publicdomainpictures.net – All Creative Commons (4)

< Back Seeds of Wonder - Planting Seeds with Children Sarah Heidtke, Master Gardener There’s a sense of wonder from all ages when a small seed becomes a plant before our very eyes. I found myself browsing the seed rack at the nursery on a dreary day at the end of December and a fellow shopper walked by, smiled and said, “feeling optimistic?” Well, yes. Seed packets are a pretty affordable envelope of optimism - and one we can certainly share with children! Britannica dictionary offers these two definitions of a seed: ‘A small object produced by a plant from which a new plant can grow’ and ‘the beginning of something which continues to develop or grow.’ So, when we incorporate seeds into a fun activity with kids, we are quite literally starting at the beginning to grow plants! How to get going? Well, gather a few things: Seeds With kids, I like to select slightly bigger seeds they can handle (though you can broadcast seeds with a salt shaker if they are small). I also look at the germination time on the packet - fewer days of germination get them closer to seeing growth on their young seedlings. For example, the back of the seed packet for this “Cat Grass,” avena sativa, indicates sprouting in 5-10 days, and the plant is “ready” in 10-15 days. Not instant gratification but results come pretty quickly. Growing medium This is what we plant the seeds in. There are several options available, but I usually pick up a bag of “Seedling Mix” from various suppliers. Seeds already come with the energy and nutrition they need to sprout, so they really just need a friendly place to grow. Container Pick one that drains water so the seeds don’t get water logged and rot. I’ve used trays marketed for seeding, yogurt cups with holes poked in the bottom and small terra cotta pots. I like repurposing plastic berry containers because they already have drainage holes (a coffee filter placed in the bottom will allow water through but hold in the growing medium) AND the lids act as little greenhouses to help with humidity in the air around the seeds. Once the seeds sprout, just open the container up so the seedlings have room to grow. Water A great way to start the seeds off with water is to place some growing medium in a bowl and have your child stir with a large spoon while one of you adds water, a little at a time, until the soil clumps but isn’t soggy. Then, add the moistened soil to the container, ready to plant the seeds. Once the seeds are in, a spray bottle or mister (as basic or fancy as you wish, the plants don’t care!) makes for a fun activity each day for kids to keep the seeds from drying out as they are germinating. A planting “tool” like a spoon or scoop helps, though some kids like to just use their hands and that’s perfectly ok. Planting Time (Caregivers may want to protect activity surfaces - seed planting can get messy!) 1. Using a tray underneath, fill the container part way with growing medium, such as Seedling Mix. 2. Look at the seed packet for planting depth and spacing. In this example, seeds should be broadcast (scattered) on the surface and gently pressed into the growing medium. These seeds can sprout right on top, but if seeds are to be planted at 1/4 inch, you’d scatter another 1/4 inch of growing medium on top of the seeds. 3. Spray the top of the growing medium and seeds to help settle and hydrate. 4. Find a bright spot to place your planted container, keep the growing medium from drying out, and watch for your sprouts to appear! I tried these seeds both in a shallow container, from which I will move seedlings to a larger container once they are about 2” high per the packet instructions, and also in a small terra cotta pot that can hold bigger seedlings. You can do your own “experiment’ with your child to see what happens to seeds planted in different containers. Within 2 weeks, the seeding project becomes another activity: Using age-appropriate scissors, a child can “harvest” their crop - in this case cat grass that will continue to grow. They may also like giving the plant a “haircut” and using the trimmings in imaginative play or art projects. Plants can be grown to stay inside. Others can be gradually moved to an outdoor pot or garden when the warm weather is here. The first amazing step is watching the transformation of seeds into tiny seedling plants. Here are some other plants with shorter seed germination times: Marigolds Lettuce Peas Basil Calendula Have fun together seeing the plants that can grow from those tiny seeds! Looking for some reading to learn more about plant seeds? Check out these books available through Dakota County Library Seeds Go, Seeds Grow by Mark Weakland. "Simple text and photographs explain the basic science behind seeds” (Dakota County Library) A seed is the start by Melissa Stewart. “ Beautiful photography and lyrical text pair with comprehensive picture captions in award-winning author Melissa Stewart’s story about the surprisingly diverse world of seeds. Learn all about the plant cycle, from how seeds grow, the fascinating ways they travel, and what it takes for a seed to become a plant.” (Dakota County Library) A Seed is Sleepy by Dianna Hutts Aston ; illustrated by Sylvia Long. “ This book offers children a beautiful and informative look at the intricate, complex, and often surprising world of seeds. An informative introduction to seeds.” (Dakota County Library) Photo credits: Sarah Heidtke (1, 2, 3, 4, ), Book jackets (5, 6, 7)

< 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 Lettuce, the crunchy cold-loving crop! Jess Nguyen, Master Gardener Intern What leafy vegetable could be a more fitting staple of summer than the humble lettuce, which makes up the backbone of a refreshing salad and adds a fresh crunch to any picnic sandwich? Cultivation of lettuce dates back to the ancient Egyptians, who used the plant as an important food crop and seed oil source. Today, there are hundreds of varieties of lettuce grown across the globe. Keep reading to find out how you can grow this quick-growing crop in your own garden. What leafy vegetable could be a more fitting staple of summer than the humble lettuce, which makes up the backbone of a refreshing salad and adds a fresh crunch to any picnic sandwich? Lettuce ( Lactuca sativa ) is an annual cool-season crop that grows well in the spring and fall. Lettuce is a fantastic candidate for succession planting in your garden, as your lettuce harvest will be ready once the summer starts to warm up and can then be replaced by heat-loving plants. Lactuca sativa has hundreds of varieties (wow!) that can be categorized into different types. Some commonly-grown categories are as follows: Non-heading lettuce, which includes loose-leaf lettuce varieties; Soft-headed lettuce, which includes varieties such as butterhead lettuce; Ruffled-headed lettuce, which includes French crisp/summer crisp/Batavia lettuce; Tall and compact head lettuce such as Romaine lettuce; Dense, solid head lettuce, which includes iceberg lettuce. For beginner gardeners, loose-leaf lettuce tends to be the easiest type of lettuce to grow! Lettuce seeds are very small and require loose, well-draining, and well-tilled/non-clumpy soil to effectively germinate. Adding compost to your soil before sowing lettuce seeds will help the lettuce to produce large and well-shaped heads. Lettuce prefers cooler temperatures; a soil temperature range between 45°F and 65°F (7°C and 18°C) is ideal. Sow lettuce seeds on the surface of the soil, 1/4 to 1/2 inches deep. When choosing a spot to grow lettuce, pick an area that gets five to six hours of sunlight. In hotter temperatures, lettuce benefits from an area that gets shade in the afternoon. An easy method to control the quality of your starting soil and the growing environment would be to start lettuce plants indoors. You can start seeds when you would otherwise not be able to: when the temperature is still too cold in spring to plant and when the temperature is too hot in the summer for lettuce to thrive! Sow seeds about four weeks before you intend to transplant them. Thin seedlings to encourage the largest plants to thrive. Harden your seedlings before transplanting. In the spring, transplant lettuce about a week after the last frost, when freezing temperatures no longer persist. In the fall, transplant lettuce about two months before the first frost date. For direct sowing, sow seeds in the spring as soon as the soil is workable; this should be two to four weeks before your last frost. For fall harvest, sow lettuce seeds about three months before the first frost date, which for Minnesota tends to occur around late August. Soil in late summer can be cooled to suitable temperatures by covering with damp hay to shield the soil from the sun before planting. Rows of lettuce should be 18 to 30 inches apart. Thin seedlings to the appropriate spacing based on the variety that you’ve planted. For example, most loose-leaf varieties recommend seedlings spaced four inches apart, while Romaine lettuce should be planted eight inches apart. Lettuce has very shallow roots, so frequent watering is important for growth. Soil should remain moist but not be overly-wet, which can lead to disease. Thankfully, it is easy to see when your lettuce needs water–look for the obvious signs of wilting that tell you to water the leaves to cool down your lettuce plants. Some common pests for lettuce plants include cutworms, which can cut seedlings and lettuce plants off at the soil line, causing seedlings to die and growing plants to wilt. Cutworms should be hand-picked off of the plants, and collars that extend two inches into the soil surrounding the plants can help deter the worms from further damage. Slugs, which cause holes in lettuce leaves, should also be removed from the plants by hand. Aphids are a pest that can stunt the growth of the lettuce causing yellowed and misshapen leaves and can also cause disease. Remove aphids by blasting them with a water spray, or by introducing biological controls such as ladybugs into your garden. One common problem when growing lettuce is bolting, which is caused when lettuce plants grow in temperatures that are consistently above 75°F. Bolting is when lettuce plants produce a central stalk to flower, which causes the leaves of the lettuce plants to become very bitter and unsuitable for eating. Long days and intense sunlight can also cause bolting. Therefore, for most areas in Minnesota, the months of June, July, and August have conditions that are too hot to grow lettuce effectively. Use these months for heat-loving plants instead! Harvest lettuce when the leaves are full-sized but still young, as mature leaves tend to go bitter. In the spring, leaves will have the best flavor before the weather becomes hot and dry. In the fall when cooler temperatures benefit lettuce, beware of prolonged freezes, which can damage your harvest! You can harvest lettuce by removing outer leaves (which can also be done as the plant is still growing) or by cutting the plant at or slightly above the soil line. Store your lettuce in a loose plastic bag in the refrigerator. When you are ready to use your lettuce, rinse the lettuce thoroughly in cool water, then dry the leaves using a salad spinner or a towel. Wilted lettuce can be revived by a soak in an ice-water bath to maintain crispy, crunchy leaves all summer long. For more information about growing lettuce, see this article by the University of Minnesota’s Marissa Schuh and Jill MacKenzie. Did you know that you can grow lettuce even during the coldest winters, using indoor hydroponics systems? Learn more about hydroponic lettuce in this article by the University of Minnesota’s Natalie Hoidal, Amanda Reardon, Leah Worth, and Mary Rogers. Links Used “Growing lettuce, endive and radicchio in home gardens” https://extension.umn.edu/vegetables/growing-lettuce-endive-and-radicchio “Small-scale hydroponics” https://extension.umn.edu/how/small-scale-hydroponics#lighting-2644462 Photo credits: Wikimedia https://upload.wikimedia.org/wikipedia/commons/b/b6/Red_leaf_lettuce_J1.JPG (1), pxhere https://c.pxhere.com/photos/c6/a2/lettuce_vegetables_food_eat_vitamins-1018166.jpg!d (2), flickr https://www.flickr.com/photos/joi/506693397 (3)