< Back Hydroponics at Home Have you heard of the hydroponic method of growing plants but thought is sounded too difficult to try at home? Hydroponics is a method of growing plants using a water-based nutrient solution rather than soil. Joanna Kapke, Master Gardener Hydroponics growing systems can seem daunting given what we may have seen or know about commercial and large-scale hydroponics; but at-home hydroponics systems can be quite simple and rewarding. When growing hydroponically, you have year-round growing potential, limited disease and insect pressure, no messy soil and even increased and quicker yields than when growing plants in soil. The most accessible hydroponics system for the at-home grower is called the “Deep Water Culture” method. This method consists of a container, water with nutrients and a support system for your plants. This method can utilize either a passive form of aeration (also sometimes referred to as the “Kratky method” due to research done on the concept at the University of Hawaii in the 1980s) or an active form of aeration involving a pump or other method of mechanical water circulation. More information about all forms and elements of deep water culture can be found on the U of M Extension website on their Small-scale hydroponics page. The basics elements for starting your own at-home hydroponics system are as follows: Container : The container you choose should be opaque, clean and made of food-safe ingredients. The size depends on the mature size of your plants or how many plants you will grow in one system. The lid will be important as it will hold the net pots the plants will grow in and keep them suspended above the water. Some ideas for containers include a 5 gallon bucket with appropriately-sized holes drilled in the lid or even a recycled pasta sauce jar (the lid is the perfect diameter to hold a standard net pot) covered in an opaque material such as thick felt or foam craft sheets. Container and growing medium: The most common type of container for your plant when using the Deep Water Culture method is a net pot. It is exactly what it sounds like: a plastic pot with holes that will hold the plant and growing medium, but also allow the root system to grow through it to reach the water and nutrients below in the container. There are many options for growing mediums in a hydroponic system, including rock wool, coconut coir, hydration, pumice or perlite. Whatever medium you choose, ensure it is clean by soaking it in water for 24 hours before transplanting your seedlings into it. Light : Most at-home indoor hydroponics systems will require supplemental lighting-especially in winter. Water : The first and most important element of your hydroponic water is its pH. Water should be tested for its pH levels both before and after adding nutrients. The ideal pH of hydroponic growing water is between 5.4 and 7. The second most important element of your hydroponic water is the maintenance of appropriate levels in your container. In a passive system there needs to be an air gap between the water and the beginning of the plants’ root system. The air gap is where the plants get oxygen. Generally, after the first filling—in which the water should just touch the bottom of the net pot—water should only cover up to half of the root system. Any more than this and the plants may die. Nutrients: Because only carbon, hydrogen and oxygen are available to plants in a hydroponic system, supplemental nutrients must be added to the water. Nutrient mixes specifically for hydroponic use are easy to find and come in many varieties. Plants to try and seed starting : The plants that do best in indoor hydroponic systems are lettuces, greens and herbs. When selecting seeds for your system, look for a hydroponics-friendly logo or signifier that many seed companies use. Seeds can be started in plugs of growing medium that will then be transplanted to the net pots when their roots peek out of the bottom. In addition to growing hydroponically indoors, hobby gardeners can grow many crops hydroponically outdoors in the summer. Other more advanced hydroponics options exist that can be adapted to home use as well. More information on outdoor hydroponics and advanced hydroponics systems such as nutrient film or drip systems can be found on the U of M Extension website on their Small-scale hydroponics page. This page has links to external and researched sources of information as well. If the supply resources and information available on the internet is overwhelming, there are several companies in the Twin Cities metro that can provide in-person guidance to get your own at-home hydroponics system started; for example: Ecogarden Supply ; St. Paul and Greener Gardens; Richfield. Photo credits: University of Minnesota Extension (1, 3), Joanna Kapke (2)

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

< Back Transplanting Peonies Michelle Scullard, Dakota County Master Gardener My grandma’s peonies have accompanied me every time I have moved. They are a treasured memory of my grandma, one of the people who influenced my love of gardening. Every spring, the beautiful and huge pink and white blossoms open, sending their scent out to tickle my memories and remind me of spending time with grandma in her garden. But occasionally, peonies need to be transplanted. Read this article to learn how to divide and transfer peonies the right way. Peonies ( Paeonia sp.), unlike Hosta’s and other perennials, don’t need to be divided frequently. Some experts say peonies only need to be divided once every 10 years and others suggest once in 50 years is sufficient ( UMN Extension Dividing Perennials , K-State Research and Extension , Illinois Extension College of Agricultural, Consumer & Environmental Sciences )! Iowa State University’s Extension Yard and Garden states peonies can live up to 100 years if well maintained ( Iowa State Extension Yard and Garden ). Many people divide them to create additional bushes or to share with others. Dividing peonies is not difficult but there are a few important points to know to be successful. The best time to divide or move peonies is late August through September but it is possible to do it at any time between spring (after the ground thaws) and fall (before the ground freezes). Moving them later than September in the fall is not advised because you need to give the peonies time to get their roots established before the ground freezes. The American Peony Society provides detailed information for digging, dividing, and replanting peonies ( Dividing and Replanting Peonies ). You can either dig the whole plant out or cut out a pie-shaped wedge. If you dig the whole plant out, you should plan to divide it as just moving the whole plant may result in decreased flowering for a couple of years. Peonies grow large, thick storage roots, making it difficult to get the whole extensive system that develops after three or more years of growth. This is important to know because when you dig the plant, you will want to ensure you keep a six-to-ten-inch length of these storage roots for replanting. To dig the whole plant, dig around 8-10 inches out from the plant and go around the whole plant. The first time you dig, you will want to dig straight down in a circle around the plant and the second round of digging should be angled inward. This allows you to undercut the roots. It is not recommended that you pry the roots out; instead, you should continue to go around the plant until you have loosened the whole plant and can lift it. If you try prying the plant out with your shovel or spade, you run the risk of losing good roots because they often break at the tops. Once the plant is dug out, shake off the soil and rinse the roots off. This will help you identify the ‘eyes’ or buds. When you divide the plant or if you elect to take a pie wedge approach, take a 6-8 section and cut straight down, making sure you get a minimum of 1-3 large buds. However, the University of Iowa’s Extension garden program recommends 3-5 large buds ( https://www.extension.iastate.edu/news/yard-and-garden-how-divide-peonies ). If you have fewer than two buds, it can take several years before the peonies will flower again. To cut through the roots, which are tough, use a very sharp knife. If you have only cut a wedge out of a peony plant, fill in the space you cut out with good soil. The remaining plant will close the gap. When you replant the peony / plant, you will want to select a site that receives at least six hours of direct sun and has well-drained soil. Dig about a one-inch-deep hole. Peonies prefer to have their eyes near the surface. If you plant them too deep, the plant will continue to grow but there will be no peony flowers. Whether your goal is to increase the number of peony plants in your own yard or share them with others, following these division steps will help you to end up with more beautiful peonies. Photo Credits: Michelle Scullard 1,3,4 University of Iowa Extension 2

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

< Back Eating Bitter Melon Anita Oakman, Dakota County Master Gardener Intern What’s the big deal with bitter melon? I mean, it’s bitter even when it’s mature! What would compel someone to eat it? Believe it or not, this bumpy and sometimes spiky little vegetable has been eaten for centuries by various cultures around the world who have learned to embrace and even enjoy that bitterness. At the same time, they have also reaped its nutritional benefits. Read on to learn more about the benefits of bitter melon and how to enjoy eating it! Bitter melon has long been used in traditional medicine to treat various kinds of ailments, most notably diabetes. In developing countries in Asia, Africa, Central and South America it has also been used to treat dysmenorrhea, eczema, gout, leprosy, psoriasis, gout, and even scabies. In developed nations, recent animal and clinical studies of bitter melon extract have shown that it has potential therapeutic benefit in diabetes and obesity related metabolic dysfunction.1 Does the above information encourage you to give it a try the next time you see it at your local farmers’ market? Maybe the following recipe will. I consulted with my favorite Filipino friends, Teddie and Leila Maasin, to find a recipe that could be enjoyed by someone trying bitter melon for the first time and they shared this one (with my edits ): Vegetable Fritters 4 cups of prepared vegetables to include the following: 1 thinly sliced Chinese bitter melon 1 shredded medium sweet potato (I used a Murasaki sweet potato ) 1 large, shredded carrot 1 chopped medium onion 1 to 2 cups chopped spinach or celery leaves ( or whatever leafy greens you have ) 2 beaten eggs 1 ½ teaspoons salt 1 cup all-purpose flour ½ cup cornstarch Black pepper to taste Vegetable ( or peanut ) oil for deep frying To prepare bitter melon, slice lengthwise, remove seeds and spongy pith, and thinly slice in cross sections. Soak slices for 1 hour in salted water to remove some of the bitterness, then squeeze out as much liquid as possible and place slices in a large mixing bowl. Add and mix in the remaining vegetables, then stir in beaten eggs until well combined with the vegetables. Now would be a good time to start heating your vegetable oil in a deep saucepan or frying pan. (Don’t forget to have a pan cover handy!) In a smaller mixing bowl, combine flour, cornstarch, 1 ½ teaspoons salt, and black pepper to taste. Add this mixture to the larger mixing bowl with the vegetables and mix until you have a vegetable-laden batter. Pre-form patties from this batter, adding flour or water to get them to hold together. Fry patties in hot oil until medium brown, then remove them to a platter lined with paper towels to wick up excess oil. I like to serve these vegetable fritters with sweet chili sauces like these: Obviously, the recipe featured above is not the most healthful of bitter melon recipes due to the deep-frying cooking method. If you’d like to try another, just look for any of the numerous stir-fry recipes available on the Internet. As a bonus, the Journal of Lipids reference article linked below contains a “typical recipe of a bitter melon dish popular in Bangladesh”, called Bitter Melon Fry with Potato. Check it out! 1 J Lipids. 2015; 2015: 496169 Photo Credits: Anita Oakman 1,2,3

< Back Cool Season Vegetables for Spring Planting Marjory Blare, Master Gardener There are a number of “cool season” vegetables that can be planted outdoors in early spring. Get a head-start on your planting by starting your seeds indoors and planting them out when the temperature is right. Cool season vegetables can be planted out much earlier than, for example, tomatoes or peppers. You can seed indoors as much as six to eight weeks before the last frost date! Read this article for valuable information about seeding and planting “cool season” vegetables. Cool Season Vegetable Wisdom Here are some tips for growing “cool season vegetables:” The best way to get an early harvest is to prepare your garden in the fall. But if you didn’t, you can make up for it by first cleaning up any debris and then warming the soil with black plastic. If you want to get out in the garden ASAP, row covers and low tunnels can help to create a warmer growing environment for your plants. The last frost for Dakota county is around May 2nd. The northern half of Dakota county is zone 5a and the southern is 4b, make sure your seeds are rated for these zones. Specific crops vary, but the ideal temperatures for cool-season vegetables are in the 50°- 60° range for the first month of growth. Use a soil thermometer to check soil temperature. Use the right set-up to start seeds indoors: https://extension.umn.edu/planting-and-growing-guides/lighting-indoor-plants#types-of-grow-lights-2651610 and visit the Dakota County Master Gardeners YouTube channel for videos on seed starting. Starting spring crops under lights can provide a few weeks of optimal growing temperatures. The transplants will be able to photosynthesize better because of a greater leaf area. Your plants will usually mature more before temperatures get too hot. Older plants are better able to withstand feeding damage from early spring insect pests like flea beetles and cabbage maggots. Cool season vegetables such as Arugula, Chinese cabbage, Bok choy, Peas, and Parsnips can be direct-seeded as soon as the soil is workable. “Omero” cabbage Chinese Cabbage, Bok Choy, Spinach and Swiss chard can be started under lights or direct-seeded. Gurney’s ‘Goliath’ Spinach Cauliflower is best planted mid-summer for a fall crop. Harden-off your seedlings before planting them out: https://extension.umn.edu/planting-and-growing-guides/starting-seeds-indoors#hardening-off-seedlings-1179860 There are many edible, cold-tolerant flowers, and herbs, that can be started under lights. Take a look at the chart below for some great ideas. Vegetable Days to Harvest Start seeds Transplant Varieties Broccoli 85-100 7-Mar - 21-Mar 18-April ‘Green Magic, ‘Super Dome’, ‘Jade Cross’ Brussels Sprouts < 100 7-Mar - 21-Mar 18-April ‘Gustus’, ‘Hestia’, Cabbage 78 22-Feb - 4-April 4-April - 2-May ‘Ruby Perfection’, ‘Tendersweet’, ‘Omero’ Collards 60-80 8-Feb - 7-Mar 4- April ‘Tiger’, ‘Ole Timey Blue’, ‘Cascade Glaze’ Green Onions 8-10 weeks 25-Jan - 8-Feb 4-April ‘Feast’, ‘Deep Purple’, ‘White Spear’ Kale 25-65 22-Feb - 7-Mar 4-April ‘Rainbow Lacinato’, ‘Dazzling Blue’, ‘Black Magic’ ‘Toscano’ Kohlrabi 45-60 22-Feb - 7-Mar 4-April ‘Kolibri’, ‘Kossak’, ‘Purple Vienna’ Leeks 80-145 8-Feb - 22 Feb 18-April ‘Tivi’, ‘Electra’, ‘Titian’ ‘Varna’ Lettuce 30-70 29-Feb - 14-Mar 4-April - 11-April ‘Esmerelda’, ‘Little Gem’ ‘Red Salad Bowl’, *Find more information on dates at: https://www.johnnyseeds.com/growers-library/seed-planting-schedule-calculator.html For Master Gardener-recommended varieties of many vegetables and flowers, here is the link to 42 years of University of Minnesota Extension seeds trials: Tivi Leeks Now is the right time to plan for starting seeds indoors! Happy gardening! Photo Credits: Photo 1 – Marjory Blare, Photo 2 – Natalie Hoidal, University of Minnesota Extension, Photos 3 – 5 – Marjory Blare

< Back Spotted Horsemint (Monarda punctata): A Beauty with Many Names Jim Lakin, MD Master Gardener Are you looking for a good low-maintenance plant for a prairie, pollinator, native or butterfly garden? Consider Spotted Horsemint. This native is valuable to pollinators as it attracts butterflies, moths and hummingbirds. It is a great source of nutrients to a number of native specialist bees. It will look great in your garden as a border or mass planting. It seems like the prettier and more agreeable the plant the more names it collects. This is certainly true of Monarda punctata. She’s called Dotted or Spotted Horsemint, Dotted or Spotted Bee Balm or sometimes just Bee Balm to be confused with true Bee Balm ( Monarda fistulosa) that we talked about last month. I point this out not just to prove that Linnaeus was right to assign unpronounceable Latin names to everything that grows. To make certain you’re getting the right plant, be sure to select Monarda punctata when you are looking for spotted horsemint in your local nursery or seed catalogue. When you do get the real thing, you’ll be acquiring a hardy perennial herbaceous that is native to Eastern and Central North America all the way up to Zone 3a. This should tell you it’s a pretty tough customer in addition to being a showy addition to your summer garden. From July through September, it produces yellowish to purple-spotted 3-to-6-inch flowers in whorls on a densely packed elongated spike. Below the flowers, large, purplish leaf-like bracts set off the arrangement. Being a member of the mint family Lamiaceae, spotted horsemint puts out runners to form fairly large clumps if left to its own devices. It is not considered to be too aggressive, however. Plants tend to grow to about 1 to 2 feet, occasionally taller. You should space them out by 12 to 24 inches when planting. It is important to allow for air circulation among the plants as they are susceptible to powdery mildew and rust. However, this usually occurs late in the season after flowering. If it is a cosmetic problem, prune the affected stems. Spotted horsemint likes full sun but will put up with part shade (direct sunlight for 2-6 hours per day). It does best in loam, silt or sandy soil which can be an issue here in our clay-ridden Minnesota soil, although I’ve not found that to be too great a problem with Monarda . As you would expect, it is found in the wild in prairies, sandy areas, rocky woodlands and coastal plains. It will even self-seed in almost pure sand. The prairie strains at least are fairly drought resistant. Spotted horsemint is of substantial value to the native wildlife attracting a plethora of butterflies, moths and hummingbirds. It is a great source of nutrients to a number of native specialist bees. Happily, it is not a valuable food source for deer or rabbits who tend to leave it alone unless things are getting desperate. So, if you are looking for a good low-maintenance plant for a prairie, pollinator, native or butterfly garden consider spotted horsemint. As a border or a mass planting, it does great! Photo credits: www.flickr.com (All Creative Commons) (1), Plantjourneys.blogspot.com (All Creative Commons) (2)

< Back May - Container Gardening Linda Stein, Master Gardener Container gardening provides those with little or no yard an opportunity to grow vegetable, herbs or flowers inside your home or on your deck or patio. In addition, placing containers as part of your in-ground garden can add additional space and/or additional beauty to the garden. This article will help you plan your container garden. Container gardening provides those with little or no yard an opportunity to grow vegetable, herbs or flowers inside your home or on your deck or patio. In addition, placing containers as part of your in-ground garden can add additional space and/or additional beauty to the garden. So, what should you think about as you consider creating a container garden? Selecting a Container A container can be anything that can hold the soil and plants. However, it is preferable that the container have a drainage hole so the plants’ root systems aren’t sitting in water. If you are using a pot without drainage holes, consider shoreline plants since they like wet soil. In selecting your container consider eye appeal, convenient and cost. Eye Appeal: Appearance is, of course, important as you select containers for your plants. If you really like a decorative planter that doesn’t have a drainage hole, consider double potting - placing a pot with drainage hole and a saucer inside the decorative plant. Impact on plants: You do want to consider how the pot you are using will impact the plants you intend to place in those containers. When purchasing a pot or planter, take into consideration the type of plant you plan on placing in the pot and the impact on the care required. Consider what the pot is made of, the size of the pot and its color. Plastic pots are generally less costly. They are also lighter in weight. This can be of particular importance if you will be planting a larger plant. Also consider that plastic pots hold moisture and therefore the plants don’t need to be watered as frequently. You may prefer clay pots. Clay pots are usually more costly and are definitely heavier than plastic pots. Be aware that, because they are porous, the soil in clay pots dry out more quickly. The color of the pot also can have an impact on your plant. Darker planters absorb heat so, if the pot will be in direct sunlight the soil will dry out faster. Also think about the type of plant - is it one that likes heat or will wither due to the warmer environment in the dark pot? Selecting Soil All soil is not the same. Potting soil should be used in most container gardening. It includes ingredients such as plant food, peat moss, ground pine bark, and either perlite or vermiculite and a wetting agent added to keep the mix from drying out. Garden soil is predominantly soil, is denser and doesn’t drain as readily as potting soil. For plants such as cacti purchase soil specifically designed for those plants. Selecting Plants Consider the amount of sun when selecting the plants to insert in your container. If the plant is said to require full sun, that means it needs at least eight hours of sun. To allow your indoor plant to receive the most sunlight place near a south facing window. Plants that require shade, should be placed in a more protected location. Also consider the size of the container for a particular plant. Check to see if the plant prefers to have a lot of space for its root system or if it prefers a tighter space. Consider putting multiple plants in the same container. If you do choose to do this, make sure all the plants require the same type of growing environment including the same amount of sun and water. As for design - you may have heard the saying that containers should contain a “thriller, spiller and filler.” And that’s because it usually works. Include a tall, showy “thriller,” one or more plants that drape over the side of the pot (“spiller”), and one or more medium sized anchor plants in the middle (“filler”) when designing your container. Watering and Fertilizing Requirements Check on the requirements of the plant that you have selected. Then, water plants on their schedule, not yours. Overwatering is more frequently a problem than under watering. Signs of overwatering include: yellow or brown limp or droopy leaves and/or the overall plant looks wilted, limited new growth, algae or mold on the soil, rotted or stunted roots. If your soil is dried out, the plant looks wilted and/or the tips of the leaves appear dried out and brown it may indicate that your plant needs more water. Remember that one of the ingredients in potting soil is fertilizer. So don’t fertilize the plant immediately. When ready to fertilize follow the instructions for the fertilizer you purchase. Don’t over fertilize and note that plants don’t grow as rigorously during winter. So, plants require little or no fertilizer during winter months. Be Creative Have fun with your container gardening. It allows you to express your creativity and will bring you tremendous beauty whether inside your house, on your balcony or in your yard. Photo credits: Julie Harris (1, 4), Linda Stein (2, 3, 5)

< Back Holiday Cacti Janelle Rietz-Kamenar Thanksgiving and Christmas cacti are beautiful flowering holiday plants Thanksgiving cactus (Schlumbergera truncata) and Christmas cactus (Schlumbergera bridgesii) are two beautiful flowering holiday plants. They are often given as gifts during the festivities. Believe it or not, these plants are native to Brazil, but have been a favorite indoor plant in the United States for many years. They can live a very long time (100+ years). Some people have trouble getting them to bloom and there are a few tricks one needs to be aware of to produce healthy, vibrant blooms. First, holiday cacti like high humidity and bright, filtered light. They need relatively moist soil with 1 part potting soil, 2 parts peat moss and 1 part sand. They do not tolerate standing in water or extreme cold air drafts. Holiday cacti, however, do need shorter days and cooler nights in order to produce blooms. Placing plants in a cool, bright location where daytime temperatures are 65-70 degrees and evening temperatures are 55-65 degrees will encourage bud development after approximately 5-6 weeks. Once the plants have bloomed, reduce the frequency of watering until spring when there is more active growth. These plants are relatively easy to take care of if you follow these instructions. If you are having trouble with your plants blooming there are usually 3 possible causes (assuming the plant is healthy): Indoor air is too warm: lower the room temperature to 55-65 degrees at night, 60-65 degrees during the day. Plant days are too long: this is usually not an issue in Minnesota if near a window but one can put the plant in total darkness for a minimum of 12 hours. Plant does not have enough nutrients to produce buds. Fertilize the plant at half strength with a fertilizer that is lower in nitrogen and higher in phosphorus and potassium (0-15-10). For a more comprehensive article about these plants, check out this website: Common Issues with Holiday Cacti Photo credit: Janelle Reitz-Kamenar

< Back The Backyard Parables: Lessons on Gardening, and Life “The Backyard Parables: Lesson on Gardening, and Life,” is a gardening memoir of sorts writing by Margaret Roach. Roach, a former editor-in-chief of the ‘Martha Stewart Living’ magazine, quit her job to tend to her gardens full-time. In this delightful book, Roach dispenses both gardening and life lessons. Read this book review to learn more. Reviewed by Linda Holt, Master Gardener “The Backyard Parables: Lessons on Gardening, and Life is a gardening memoir. You may recognize the author, Margaret Roach, as the former editor-in-chief of the ‘Martha Stewart Living’ magazine. Her up-state New York garden has been featured several times in that magazine. She left this high-powered position to work fulltime on her gardens. Within this book she shares her journey in that effort including her gardening wins and losses - made humble by mother nature and various animals, including woodchucks and deer to name a few. Her garden story is told both from a practical and spiritual perspective, therefore the use of the word ‘parable’ meaning: “a simple story used to illustrate a moral or spiritual lesson”. Roach’s memoir is broken into 4 parts or chapters, as she describes the ‘life’ of her garden. She begins with ‘Water (Winter), the crucial time period that the important work of planning the garden and purchasing the seeds begins. Within each chapter she includes sidebars where she shares her wisdom regarding the lessons she has learned over her 25 years as a gardener. Within this chapter is an amusing tale where she attempts to rescue frogs located within her garden ponds. The device meant to keep the occupants of the pond alive during the long, cold winter failed to work. So, she trudged out in the ice-cold darkness of her thigh high snow filled yard to be a savior to her beloved frogs. Quite an entertaining story follows. The next section is ‘Earth (spring)’, the third section is entitled ‘Fire (summer) and the fourth is ‘Wind (Autumn)’. Within each section she shares gardening lessons learned along the way that correspond to the evolution of the garden and how that relates to our changing selves. It is a truly delightful book and best experienced by reading slowly and thoughtfully. Enjoy! Photo Credit: Margaret Roach (1)

< Back Therapeutic Landscapes for Stress Relief Feeling stressed? Has the Covid culture left you feeling socially isolated? Learn about the healing power of gardens and gardening in this article. Cathy Johnson, Master Gardener The notion that gardens are healing places is not new. It is well supported in research that outside settings improve mental and physical health . . . improved focus, improved creativity, reduced depression and stress, shortened hospital stays and increased test scores in classrooms where plants are growing. One only has to look at the Minnesota Landscape Arboretum’s Nature Heals Toolkit to see the profound connection between nature and healing. After all, folks are Covid weary beyond belief and wondering - is there some end in sight for the recurring surges and resulting restrictive lifestyle which seems to be the new norm? Peter Petrow of the Washington Post wrote an article, ‘Embracing Healing Places,’ which led me to thinking about how therapeutic landscapes might just be even more healing now than ever. After all, humans are “biophilic” - innately drawn to life - because we are genetically connected to plants and nature. Being in nature makes our brains secure, more connected to what our bodies are experiencing. But the Covid pandemic resulted in more of us working indoors, some seldom having to leave our places of residence. We have become used to using our computers to shop and having items delivered, reducing the need to go outside. Social isolation can only increase feelings of disconnect, and a longing for things to “get back to normal.” Geraldine Perriam, a professor at the University of Glasgow, states that humans, while on a quest for healing, seek not just a cure, but alleviation and improvement in life style. The question for individuals then becomes, ‘Where do you need to go to for healing? What places make you feel better. The answer will be different for everyone, but a few common threads emerge from research, which are helpful to us all. Water is the most common element listed in descriptions of healing places. The colors of blue and green are associated with calm, positive energy and better health outcomes. The obvious connection between the life-giving properties plants and water, comes to mind. On a quest for a feeling of well-being, columnist Pagan Kennedy suggests just going someplace where you can work the soil with your hands. Why? M. Vaccae , a soil bacterium, acts like an anti-depressant once it enters the human body. David Conradson, professor at the University of Canterbury New Zealand, suggests that folks go wherever they feel connected to nature. Are your senses being stimulated . . . all five of them? Sensory stimulation is essential to achieving balance and a sense of ease. In these Covid weary times, humans want to feel “put together again.” Gardening is an authentic experience which provides all of the elements which humans seek in that quest for alleviation, a path toward healing. In imagining your “therapeutic landscape,” remember to think about where you need to go to feel better and be intentional about recognizing those feelings. Look at a map and find green or blue spaces, walk in your yard, or a neighborhood park. Go out of your way to seek your healing place. As for me, I think I’m headed for a garden with some green and blue, some trickling water, some fragrances, warmth, humidity, and just a place to unwind. Maybe I’ll see you there. Hygge on! References: Nature Heals Community Engagement Toolkit, University of Minnesota Extension Larson, Jeanne and Mike Maddox. Center for Spirituality and healing University of Minnesota. Presentation in June of 2019 at State Master Gardener’s Meeting. “Healing Aspects of Gardening” Petrow, Steven. Washington Post, ‘Embracing ‘healing places,’ January 4, 2022. Many references cited. Photo Credit: Free from Pixababy (1,2) & University of Minnesota Extension (3)

< Back Hang on to Summer – Salads (and More) By Joy Johnson, Master Gardener As fall harvest season arrives, the challenge is to create or try new recipes to fully appreciate the array of tastes available to us. As always, Master Gardener Joy Johnson is ready with recipes, this time, salads that help us to hang on to summer. And just to make sure that you use the abundant apple crop available to us now, she provides a scrumptious apple-centered dessert bar. Let your mouth water while reading these delicious recipes. Happy days are here again, the skies above are clear again, let us sing a song of cheer again, happy days are here again! As fall harvest season approaches, I think of those old song lyrics because harvest time comes around every year and it’s always fun, exciting, involves lots of work, and often puts our creativity to the test when the broccoli, kale, cabbage and apples challenge us with, “how are you going to make use of us in a new way this year?” Yes, my veggies talk to me. At times they can be a bit snarky. Since September tends to be quite hot and dry, I am not thinking of fall soups or hot casseroles pulled steaming from the oven, fogging your glasses, and making your mascara run. I’m still in salad mode. My motto is, “if you can hear crickets, it’s still summer!” Here are two delicious salad recipes that use apples, peppers, cabbage, snow peas, broccoli, and green onions to assist you with answering the challenge to make tasty, creative dishes from your abundant garden produce. If the rabbits ate your snow peas (like they did to mine, right through the fence!), you are still the salad queen even if you purchase ingredients at a farmer’s market or grocery store. Chicken, Apple and Cabbage Salad Ingredients: Applesauce-Soy Vinaigrette (recipe below) 3 large apples, cut into bite sized pieces 6 cups thinly sliced green cabbage (can also use Napa) 1 cup very thinly sliced red cabbage 1 yellow bell pepper, thinly sliced 2 cups snow peas, trimmed and cut in half if they are big 4 cups shredded or cubed cooked chicken (I use a rotisserie chicken from the grocery store) Applesauce-Soy Vinaigrette: Whisk together 1/2 cup unsweetened applesauce (which of course you’ve already made from your early apples), 3 TBSP soy sauce, 3 TBSP apple cider vinegar, 2 TBSP light olive oil, 2 TBSP dark sesame oil and 1 Tsp grated fresh ginger in a small bowl. Makes about 1 cup. 1) Prepare Apple-Soy Vinaigrette and place about 4 TBSP in a medium bowl. Core and cut up apples into bite sized pieces and toss in vinaigrette to coat (this will help prevent the apples from browning). 2) Combine green cabbage, red cabbage, bell pepper and snow peas in a large serving bowl or platter. Add remaining vinaigrette, tossing to coat. Add apples and chicken and gently toss. Broccoli-Apple Salad Ingredients: 6 cups broccoli florets 6 TBSP Mayonnaise 6 TBSP plain yogurt (you can also use sour cream or a mix of the two) 2 TBSP sugar 2 TBSP hot sauce ½ tsp salt ½ tsp black pepper 6 medium apples 3 green onions 1 medium hot banana pepper cut into tiny cubes (can use any hot pepper or leave this out if you’re not into heat) 2/3 cup dried cranberries 2/3 cup toasted sunflower seeds 1) Blanch broccoli in boiling water for 1-2 minutes until bright green. Drain and rinse with cool water. Set aside. 2) Combine mayonnaise, yogurt, sugar, hot sauce, salt, and pepper in a large bowl. 3) Core and chop apples; add to mayonnaise mixture. 4) Stir in broccoli, green onions, cranberries, and sunflower seeds; toss to coat and serve or refrigerate until serving time. Pecan Apple Bars These nutty apple bars are a favorite with everyone I’ve served them to. At the last party, I’d cut the bars into large pieces knowing that these are so good, everyone would want a large piece. The hostess cut them into smaller pieces thinking there wouldn’t be enough to go around. I was fine with that; it was her buffet after all. However, I did notice that almost everyone went back for another bar or two! Ingredients: 4 apples – I used Pizzaz and Honeycrisp ½ cup sugar, divided 1 TBSP Cornstarch 1 tsp cinnamon 2 tsp lemon juice 2 cups flour 1/3 cups finely chopped pecans (you can also use walnuts or a combination) 1/3 cup firmly packed light brown sugar 1 cup butter, melted 1) Preheat oven to 375 degrees. Lightly butter an 8- or 9-inch baking pan. 2) Peel, core and chop apples into small pieces, place in a large bowl. Stir in ¼ cup sugar, cornstarch, cinnamon, and lemon juice. Set aside. 3) Combine remining ¼ cup sugar, flour, pecans, brown sugar, and butter in a large bowl Stir until well blended. Transfer 2/3 of this mixture to the prepared baking dish and press into the bottom evenly. 4) Bake 15 minutes. 5) Remove baking dish from oven and spoon apple mixture and all the liquid evenly over the baked, hot crust. Sprinkle evenly with the remaining 1/3 of the crust mixture. 6) Bake 35 minutes or until golden brown. 7) Cool in pan on a wire rack. Cut into squares. Photo credits: Joy Johnson (all)