Fall garden is growing

Harvest time still going! Celery, Swiss chard, red cabbage, Broccoli Rabe, Brussels Sprouts, and peppers (that I missed in earlier picking) Here it is, Oct. 27 and  I picked all this from my garden, leftover harvest mostly. The Broccoli Rabe is from my first fall garden, which is doing well. I couldn't believe how fast the plants took off. The warm Indian summer sunshine helped a lot. I planted Broccoli Rabe, spinach and lettuce and my husband made a cold frame for the area so the plants should keep growing. I want to cover the Swiss chard that is still growing on the perimeter of the garden. The hard frosts lately have slowed the leaf growth. It would be great to have Swiss chard through the New Year.

Don't burn the leaves, they're golden

The weather is staying warm, it's definitely Indian summer. No freezing temperatures in the forecast for at least a week. I checked the 10-day forecast for the Oakland County area at weather.com/ and it's predicting lows in the 40's and 50's nightly until next weekend.

This weekend is a good time to do yard work before winter, such as gathering leaves. There are alternatives to burning those leaves. The smoke causes air pollution and adversely affects people with respiratory ailments and allergies. Leaves can be good mulch and compost, except for pine needles which are only good for weed block. I place thin layers of pine needles around trees and next to the house and around flowers in the flower garden, to inhibit weed growth.

To turn leaves into mulch for perennial plants, it's best to shred the leaves by mowing with a bagger or raking after mowing.

Before you add mulch, clear away dead foliage and weeds from the plant beds. When the soil freezes, then spread the mulch, 2 to 3 inches deep.

For composting, mix the leaves with grass trimmings or weeds, (that have not gone to seed) and livestock manure or commercial fertilizer to speed up the process. For those who don't have room to make compost, many trash services collect leaves to produce compost for commercial sale.

Flash Flood Watch for Southeast Michigan expired

A Flash Flood Watch which was issued by the National Weather Service for later today in Southeast Michigan has expired.
The weather has been unseasonably warm and is forecast to stay mild for the next 10 days, without freezing temperatures at night.
For more information, visit National Weather Service

Apple season more fruitful than last year

This season is much better than last year for locally grown apples. Here's an article in The Oakland Press with a list of orchards and cider mills in the area.

theoaklandpress.com/lifestyle/20130902/oakland-county-orchards-prepare-for-apple-cider-season

Harvest time and time to replant

It's a bittersweet time of year for those who love summer and gardening. With fall sweeping in to replace it, there's cause for nostalgia.
Remember how tall that sunflower got this year?
It's also a good time to take a few notes on how the summer growing season transpired. This year goes down as the wettest in my recorded history. It was too much rain for many crops. I'm not sure if that's what killed my tomato plants but several people I talked to, had the same experience.
My green beans rebounded from the rains of July and are in their second coming, producing aplenty. I've frozen all I think we could ever use and am tired of picking them, due to the back ache. I've been rushing through the row to pick, instead of squatting or kneeling and reaching, which would be better.
The snakes are active this time of year and I don't enjoy their surprise appearances.

But wait, maybe the growing season can be extended. A friend said he plants spinach, lettuce and peas in a cold frame, for a late fall harvest. I am clearing out the dead tomato patch today to set that up. I will use the same quick cold frame with cinder blocks that my daughters used in the spring for our tomatoes. Maybe I can prop up one side, because they said it should be slanted, towards the South. It's a good thing they helped us get the tomatoes started early or we wouldn't have had any at all. We'll do that again next Spring.
I'm hoping our Swiss chard will keep growing through October, like it has in years past. Kale and parsley are also plants that will keep growing in fall, without a cold frame.
 Although I won't get as ambitious, here's an article about planting in the fall for next year.
what-to-plant-in-the-fall

It's harvest time in Michigan

It's harvest time, enjoy the bounty. Here's a link to a list of area farmers markets:
http://gardentogarden.blogspot.com/p/farmers-markets-in-macomb-oakland.html

Blake's Fresh Salsa 
Combine the following and chill covered for 1/2 hour. 
2-3 cups chopped Roma tomatoes (when canning salsa, blanch and de-skin the tomatoes.)
½ cup red onion 
½ cup green pepper 
1 Jalapeno, 1 green chili and 1 Poblano or whatever you can find, (Use one Jalapeno pepper per two tomatoes, more or less.)
1 tsp. minced garlic
1/2 tsp. sugar
1 tsp. ground black pepper
¾ tsp. salt
1 Tbs. white vinegar or lime or lemon juice
2 pinches finely chopped cilantro

Preserving vegetables, freezing produce

It’s the time of year, when gardeners are harvesting more than they can consume. One solution is to take those big zucchinis to work and place them in unlocked cars in the parking lot. Another solution, is to sell the over-abundance at a vegetable stand. Or, growers can be smart squirrels and store their harvest to enjoy in winter. With a small amount of work, gardeners can preserve their garden treasures for later.
Whether to can, freeze or dry the produce, depends on what vegetable and how much effort and time a person wants to devote. Freezing vegetables is the fastest. Canning takes longer, but is better for maintaining vegetable texture. Canning is definitely best for salsa and pickles. Drying might be the easiest, but it has limited use, such as for herbs, mushrooms and fruit.

Easy freezing
It’s easy to freeze vegetables and fruits. Some don't require cooking or blanching. For celery and rhubarb, just wash, chop, bag in serving sizes and freeze. To freeze zucchini for making bread: shred or grate and freeze without blanching. For peppers, just cut out the seeds, wash and let dry, then freeze in bags.The quality and texture is reduced after freezing, but they still have that garden fresh taste when used in cooking.

Blueberries
Blueberries can be put in the freezer with very little preparation. Remove stems and bad berries, wash in cold water, drain, pack in freezer bags. Label and freeze.

Apples
For apples wash, peel and core apples. Slice, cut into chunks or quarter. As you prepare apples, dip the cut pieces in a solution of 1 tablespoon each salt and vineqar to 2 quarts of water, to prevent darkening. Drain well, rinse and drain again. Then you can either pack plain, with sugar or with syrup. Leave a ½ inch headspace for pint containers and 1 inch for quarts. When using liquid, place a piece of crumpled paper or plastic wrap on top to keep fruit under the liquid. For syrup, mix 1/14 cup sugar and 5-1/2 cup water top yield cups. Thaw fruit in refrigerator or bowl of cool water. If cooking, thaw only enough to separate.

Blanching 
Most other vegetables and fruits require blanching, which is pretty easy. To blanch vegetables, you need a large porcelain or stainless steel pan with basket strainer and lid, 2/3 full of water, a large bowl in the sink filled with ice water and a colander. Also need bags or plastic containers and a permanent marker.
Bring the water in the saucepan to boiling. Meanwhile, wash and trim the veggies. Place the veggies in boiling water, close lid and time. See chart below. Then remove from the pan and drain quickly. Next, place in ice water for the same amount of time as boiled. When the time is up, remove and drain well in a colander. To remove more moisture, place clean towels on the counter and lay the veggies out for a few minutes before bagging in labeled freezer bags and placing in the freezer. Here are blanching and cooling times for vegetables:

Vegetable blanching times - equal time in boiling water, then ice water, (Except for corn on the cob, most vegetables should be blanced 2 to 3 minutes).

Broccoli, 3 minutes
Cabbage, 3 minutes (cut into wedges)
Corn on the cob, 6 to 10 minutes
Green beans, 3 minutes
Peas, 1 to 2 minutes
Swiss chard and other tender greens, 1-1/2 to 2 minutes (avoid matting leaves)
Zucchini slice, blanch 3 minutes

Tomatoes
Tomatoes taste better when sliced in half, and baked or roasted on a cookie sheet, (350 degrees for 30 minutes for large tomatoes).

Do not freeze too much at one time in your freezer. It could raise the interior temperature. Leave space between packages so air can circulate freely until frozen.

Can if you can
Canning takes some time. It’s more fun when you can with friends or family, plus it’s less work. You will have the sweet, or sour rewards all winter long, so much better than store-bought. You will thank yourself and your canning buddies. Hot water bath canning is good for high acid foods, like tomatoes, pickles and relishes. It’s also good for sugary spreads, jams and jellies. You need to buy jars, lids and a big stockpot with wire canning rack. The pan needs to be 3-5 inches deeper than your canning jars. For other foods, like green beans, a pressure canner is needed.
For further information, get the Ball Blue Book Guide to Home Canning, Freezing & Dehydration. It is a very good, easy-to-reference guide, and it under $10. It is available at Meijer in the home canning section and online at freshpreserving.com/


For a good salsa recipe, see my recipe page on the right or click here, gardentogarden.blogspot.com/p/recipes

Harvesting vegetables

For most vegetables, the best time of day to pick is in late morning. This is especially true for lettuce, herbs and greens. A pair of scissors comes in handy for clipping herbs, spinach and lettuce and cutting broccoli heads off, (the broccoli will grow again).
The best way to pick parsley, and many herbs and leafy vegetables, is to snip the whole leaf and stem from the stock. Sometimes you can twist the leaf off near the ground, especially when you pick parsley, Swiss chard and rhubarb.
Basil's a little different. You should cut the stock or branch, just above leaves, well below the leaves you want to harvest.
Cabbage requires a knife, cut at base, you might as well remove the roots too, because it won't grow back. For green beans, pull pods from plants carefully to avoid knocking flowers off of the plant.
Carrots will pop up a bit out of the ground, showing their orange crown, then they are ready to be pulled. Corn is ready when the tassles are brownish. Break off at the base of the ear and then grab firmly at the top of tassels and pull down to shuck, like a banana.
 For green onions, hoe around them to loosen soil, then pull the entire plant up. For regular onions, push leaves flat to the ground when the top turns yellow. Then harvest when the top turns brown.
For potatoes, when the plant tops die, dig up 8-10 inches from plant to avoid injuring the potatoes below. Dig deep and lift plant to pull potatoes off roots.

When the garden's bare, head to the farmers market

This has been the wettest summer that I have ever seen. It's been nice not having to water, but my garden is looking barren. It's a great year for birds and insects.
I talked to Arlene Spratt of Spratt Farms, Saturday morning, and she said many people have said their gardens aren't doing well. She and her husband Steve, set up their stand in downtown Ortonville parking lot, 9 a.m. to 1 p.m. Saturdays, now through September.
Visiting their stand was much more productive than going to my garden. I brought home a cantaloupe, 4 large tomatoes, a bunch  of new potatoes, 2 zucchini and a pint of fresh honey, all for $19.50.

Vegan food truck rolling out sliders

A vegan food truck is hitting the streets to serve up vegan sliders, shakes and fries.
Shimmy Shack’s official launch will be Aug. 3 at the Farmington Farmers & Artisans Market.
While other food trucks in the area offer vegetarian options, this truck offers a 100-percent vegan menu. Also, everything on the menu is gluten-free or has a gluten-free option.
Shimmy Shack’s menu includes three cooked sliders – black bean and rice burger with guacamole, a falafel burger with garlic sauce and a classic American cheese (lentil) burger – as well as a raw vegan Rueben, a delicious walnut burger on onion bread with thousand island dressing and sauerkraut. The truck also will serve up regular and sweet potato fries with special sauces and three types of vegan shakes – chocolate, strawberry and the Shimmy Original.
The eye-catching truck and the menu aren’t the only “green” things about Shimmy Shack. The truck also can be run on biodiesel fuel created from the used fryer oil. For more information, find Shimmy Shack on Facebook at swww.facebook.com/eatshimmyshack or visit  321-EATVEG-0 (321-328-8340).
The Farmington Farmers & Artisans Market is open 9 a.m. to 2 p.m. Saturdays through Nov. 9. The market is usually located in George F. Riley Park, at Grand River Avenue at Grove Street but due to construction, the market has been relocated to a temporary location on Orchard St. at Farmington Road, behind Fitness 19. Enter off Farmington Road.

Tomatoes add flavor to dinner

Not to brag, but I picked our first tomatoes today. You probably can't tell that they really are not ripe. I turned them to their best side along with low lighting and green Swiss Chard behind them to make them look riper.
We ate the Roma, sliced and plated with roast at dinner and although it wasn't quite ripe, it  was still good.

Recipes using fresh produce

Here's some recipes for fresh produce. I'm going to the farmers market this morning to hopefully buy tomatoes to make fresh salsa.

Swiss Chard

olive oil
1/4 red onion, diced
1 clove garlic, crushed
1/8 tsp. dried crushed red pepper, to taste, optional
1 bunch of Swiss chard, washed and chopped
2 Tablespoons water
salt and pepper, to taste

Saute the onion, garlic and red pepper. (You can use a large saucepan or large skillet.) Then add the rest of the ingredients and heat on medium heat for 10 minutes. As a variation, substitute 1 tablespoon of water for vinegar and add smoked turkey or ham pieces.
(I love Swiss chard, even just boiled briefly with salt).

Blake’s Fresh Salsa

Combine the following and chill covered for 1/2 hour.
2-3 cups chopped Roma tomatoes (when canning salsa, its best to blanch and de-skin the tomatoes. This is not necessary for fresh salsa.)
½ cup red onion
½ cup green pepper
1 Jalapeno, 1 green chili and 1 Poblano or whatever you can find, (Use one Jalapeno pepper per two tomatoes, adjust to taste.)
1 tsp. minced garlic
1/2 tsp. sugar
1 tsp. ground black pepper
¾ tsp. salt
1 Tbs. white vinegar or lime or lemon juice
2 pinches finely chopped cilantro

Roasted root vegetables

Preheat the oven to 425F°. Peel and cut vegetables into approximately 3/4 inch cubes.

1 pound potato

1 pound rutabaga or parsnips

1 pound sweet potato

4 Tablespoons olive oil

2 tsp. dried rosemary or other herb

2 cloves garlic

salt

Use some of the olive oil to oil the pans. Mix the rest with the garlic, finely minced or pressed, and the rosemary. Using your hands, rub oil mixture all over the vegetable pieces. Arrange in a single layer on the prepared pans. Salt lightly and place in preheated oven.

Turn once, after 20 to 25 minutes (pull pan out of oven to do this) and continue roasting until done, a total of about 45 minutes. Vegetables can be roasted at a lower temperature for a longer time, if  necessary to accomodate other food being roasted.

Tabouleh 

1/2 c bulgar, cover with boiling water for 30 minutes, then strain very well.
1 1/2 cup of chopped parsley, maybe more
1/2 cup diced green onion
1/2 cup diced cucumber
1 cup diced tomatoes
1/4 cup lemon juice
1/4 cup olive oil
salt and pepper
1 Tablespoon fresh mint, optional
Mix ingredients and serve or refrigerate.

Hummus is easy to make and is often served with tabouleh. Empty a can of garbanzo beans in a food processor, along with 1/4 cup of the juice, add 2 cloves garlic, pressed, dash of salt, 1 Tbs. olive oil, 1 Tbs. lemon juice and process to a pulp. If you have tahini, add 1-1/2 Tbs. Add a dash of cayenne pepper if you like.

Fried Thai basil eggplant 

1 tablespoon oil

2 -3 garlic cloves, minced

1/2 pound chicken strips, (optional)
2 green onions

2 chile peppers finely chopped or other hot peppers

1 big  or 2 small eggplant, cut irregular

1 tablespoon sugar or brown sugar

2 tablespoons soy sauce or fish sauce

1 bunch basil, washed and stems removed 

Cut eggplant into uniform irregular shapes. Heat oil in pan and saute chicken, then add garlic and peppers and onion until lightly browned. Add eggplant, 1/2 cup water cover and simmer 5 minutes, until eggplant becomes translucent. Add more water as needed. Stir in sugar and fish sauce or soy sauce. Turn off the heat and add the basil, stirring gently. Serve with rice.

Picking herbs is good for the plants

Parsley

Sometimes I forget to pick herbs, because I think I'll wait until its needed for dinner. Then I burn dinner because I go out to the garden to pick herbs and find other things to pick or weeds to pull. I planted herbs in planters near the house, but they didn't do well. I had to replant out in my raised bed herb garden.

Picking herbs and greens is helpful to the plants because it prevents them from forming seeds. The best way to pick parsley, and many herbs and leafy vegetables, is to snip the whole leaf and stem from the stock. Sometimes you can twist them off near the ground, especially when you pick parsley and Swiss chard.
Basil's a little different. You should cut the stock or branch, just above leaves, well below the leaves you want to harvest. Picking in late morning is the best time of day, especially for greens and herbs.
Pick leaves often to prevent the plants from going to seed. Because once they go to seed, many of the plants lose their herbiness flavor.
For Rosemary and sage, cut 5 inch branches and hang to air dry or chop and freeze herbs in ice cube trays or clumps in a freezer bag.

I Love My Farmers Market seeks votes

The "I Love My Farmers Market Celebration" encourages consumers to pledge to support family farmers by visiting www.lovemyfarmersmarket.org and signing an online pledge form. A pledge is a commitment to spend $10 at your farmers market. Each week one participant and their favorite farmer will be selected to receive a free No Farms No Food hat.
Markets with the most pledges will be featured on an up-to-the-minute “100 Most Celebrated Farmers Markets” leader-board by the end of July.
Just as Americans begin to embrace the advantages of local farmers markets, many of these markets may be in danger of disappearing. American Farmland Trust’s I Love My Farmers Market Celebration draws attention to a stark reality — once farmland is paved over, it is lost forever. Moreover, the farmland closest to urban centers is at the highest risk of being bulldozed.

American Farmland Trust’s I Love My Farmers Market infographic helps local food consumers go beyond their appreciation for fresh local food and see the bigger picture of how keeping farmers on the land benefits us all. The infographic can be downloaded and viewed at www.farmland.org/infographic .
I Love My Farmers Market Celebration is part of American Farmland Trust’s No Farms No Food Campaign. The celebration marks the fifth year that American Farmland Trust has hosted a summer-long event to honor our nation’s hardworking family farmers and to raise national awareness about our bountiful farmers markets.
For more information on the I Love My Farmers Market Celebration or to pledge, visit www.lovemyfarmersmarket.org/

Time to plant again

If you have any room left in your garden, now is a good time to plant for fall harvest. You can plant peas, spinach, lettuce, parsley, green onions, leeks and cabbage. Also cilantro,  for making salsa in early September. The seedlings will need some extra care; cover with shade cloth or plant them near taller plants. Be sure to water frequently.

Picking the beans

This is my favorite time of summer. It is HOT as it should be. Sadly the greens and broccoli don't like that, but the tomatoes and peppers love it and looking out today, it looks like we'll have plenty of peppers at least. Johnny Pepper Seed got a bit carried away.
Since our daughters set up the cold frames so we could put the plants out early, it looks like we're going to have tomatoes earlier than we ever have. The tomatoes are still green, but they're growing and some will probably be ready in two weeks.
We are picking bush green beans now, my favorite garden vegetable. Well, next to Swiss chard.
I was talking to a coworker this morning about replanting beans after they're done producing. As long as the plants are healthy, just leave them, because they will bear more fruit with a second season of picking in 4 to 6 weeks. I didn't know this until a neighbor told me, after I had pulled my plants and replanted. That was many years ago and I never forgot that lesson.

The beetles are back

The Japanese beetles are back in full force. They started with our Wisteria tree/bush and are now attacking our green beans, Swiss chard and asparagus. Pseudo Seven by Ortho did not help last year, so we went straight to Organic Captain Jack, which is currently keeping them at bay,  but only till the next day, then we have to spray again. We think the spray is working sufficiently in addition to picking beetles off one-by-one. (yes, ooohhh).
We hope to win and continue to have beans and chard to pick.
If you're having other pest problems, here's a link to the National Gardening Association library for pest identification.
http://www.garden.org/pestlibrary/http://www.garden.org/pestlibrary/

Workshop for better soil is in Birmingham, July 16

Southeast Oakland County Water Authority, (SOCWA) is hosting a free program "Earthwise Gardening:  The Secret Is The Soil,” 7 to 8:30 p.m. Tuesday, July 16 at Baldwin Public Library, 300 W. Merrill St., Birmingham. The program features speakers Lillian Dean and M.C. Haering. They will discuss soil health, compost benefits, fertilizer selection for Rouge River protection, information sources, and cultural practices for pest and disease prevention. Registration is requested by email to LFDean2@gmail.com.

Eco-friendly gardening workshop offered at retreat

Manresa Jesuit Retreat House will host The Master's Garden, a day-long workshop on eco-friendly gardening, 9 a.m. to 4 p.m., Saturday, July 13 at 1390 Quarton Road in Bloomfield Hill. The following speakers will give presentations: 

Janet Macunovich, of Michigan Gardener: “Earthwise Gardening”

 Rick Vespa, WXYZ-TV's Home Gardener: “It’s All About Balance”

Mike Stafford, Cranbrook Institute of Science: “The Disappearing Honey Bee”

Cyndi Ross, Friends of the Rouge: “Planting with Natives”

Fr. Bernie Owens, SJ, Manresa: “Spirituality of Creation”

The event includes lunch, entertainment, access to stroll Manresa’s 39-acre grounds, tour of the retreat house and marketplace, raffle, riverside demonstrations and gardening experts. Tickets are $30 in advance and $35 at the entrance and can be ordered online at www.manresa-sj.org.

For more information, contact Rita Tinetti, Development Director, Manresa Jesuit Retreat House at rtinetti@manresa-sj.org or 248-644-4933 ext. 15.

More varieties of produce are ripe and ready for picking at farmers markets

While the cold spring slowed down the arrival of berries and vegetables in the area, there is a great variety of locally-grown produce ripening, at last.
Produce that you can find at farmers markets right now include: lettuce, greens including spinach, Swiss chard, kale, green onions, celery, peas, herbs, broccoli, cabbage, beans, zucchini, summer squash and rhubarb. You might even find cucumbers, egg plant, peppers, potatoes and raspberries. Asparagus and strawberries are pretty much done. But coming soon are cantaloupes, beets, cherries, blackberries and blueberries and little tomatoes (cherry and grape tomatoes, maybe even Roma). But you will probably have to wait until August for locally-grown big tomatoes, Brussel sprouts (plants behind basket in above photo, pea plants are further behind), watermelon, sweet corn and apples.
The outlook is good for locally-grown apples this year. Last year, we barely had any, due to a late frost after the trees had flowered.
For a list of farmers markets, visit The Oakland Press or see the farmers market page on this blog.

MInnow races at Ortonville's Creekfest

At Ortonville's Creekfest, the minnow races were one of the creek appreciation events. They took pvc pipe, sliced it in half lengthwise to make two racing tubes. Then they filled them with water and placed one minnow in each to race to the other end. Of course, the minnows didn't always race to the other end, a couple went back to the beginning. It was cool though. The Creekfest celebration continues through Sunday, with a carnival and ferris wheel by M-15 and South St. and activity booths and food downtown.



 Kearsley Creek was full
and moving fast after all the rain.

Rain helps the garden grow, unless it floods

Flowers alright after the flood except for delphiniums.

After the flash flooding Thursday night, I went out to assess the damage and was relieved to find only broken delphiniums. The creek had risen over our driveway and the pond was flooded but today everything is back in its place.
There is a chance of rain every day for the next week.
Today and tonight calls for isolated thunderstorms.
Tomorrow is predicted to be partly cloudy with 20 percent chance of rain, then isolated and scattered thunderstorms on Monday and Tuesday. It is so wet this year.

The broccoli is ready, the peas will be soon.

If it doesn't rain too much, I may be able to weed tomorrow. It's pretty muddy out there now. (excuses, excuses, I should wear boots and get it done. The weeds are starting to overtake the plants.)

Celery is ready to pick and peas are really close.

Farmers markets sprout up with fresh produce

 Oakland County has two dozen farmers markets and most of them are now open for the season. Farmers markets have become more than a place to buy fresh produce and plants. Many offer meals, new products, music and entertainment. In Oakland County, there is a farmers market on every day of the week except Monday. Here is a link to The Oakland Press with a list of  Oakland County farmers markets

Ortonville hosts farmers market in the park, Friday nights

Picking flowers for the garden

My husband and I decided Sunday morning that we needed a tree or shrub for the rock garden. Well, $230 later, we came home with flowers and a Wisteria tree... and that was holding back. Landscaping is expensive. I had looked at the rock garden, thought about the facts: direct sunlight, well-drained mostly and deer pass through freely.
For deer resistant flowers, http://gardentogarden.blogspot.com/2013/03/plants-that-deer-dont-eat-as-much.html
That limited the choices, but not enough, it was still hard to decide. I had also measured the garden by walking its 30 foot crescent span.
We started this rock garden 5 years ago, then ran out of funds and energy. This is the first year that we have seriously planted in it. Initially, we planted the purple irises which come up every year. We planted Tiger Lilies and Hostas, (which the deer enjoyed). There are still a few lilies in there. We had planned on making it a waterfall... maybe next year.
The flowers we bought at Bordines and Wojos and planted Sunday are: (from left) Delphinium, Echinacea, Shasta Daisy, Lavendar, Red Salvia and Evening Primrose in the foreground.
I planted, then moved the flowers around, grouped them together, then dug a few up and moved them again. It is precarious standing on edge of the front of the garden and I couldn't seem to get the plants spaced very well, trying to watch my step.
There's still a lot of empty space that needs to get filled before the weeds reclaim it.
Years ago, we had put gray weed block material down. By the way, that stuff doesn't work very well.
Now I remember why we let this project go to the wayside. It is a constant source of work that is never finished. But it is still pretty, even when incomplete. I need to pull the weeds from the pool, although they are kind of pretty in there. Yeh, that's part of the uh, landscaping.

Compost is available at SOCRRA in Rochester Hills

Oakland County residents have a source for screened and cured garden compost. SOCRRA Community Partners in Recycling & Waste offers residents of South Oakland County member communities free compost — if they shovel their own. It is $5 for residents of other communities. The compost is made from grass, leaves, woodchips and other yard waste and food scraps collected from SOCRRA communities. For larger quantities loaded by SOCRRA bucket loader, a charge of $5 per cubic yard with a $15 minimum applies. It is available, 8 a.m. to 4 p.m. Monday to Friday and 8 a.m. to noon, Saturday in June at SOCRRA’s Yard Waste Compost Site is at 1741 School Road in Rochester Hills.
Some communities have compost available for residents at their Department of Public Works yard.
For more information visit www.socrra.org/, find SOCRRA on Facebook or call 248-288-5150.

Oakland County offers mosquito reduction advice

Mosquitoes are in good supply this year, mostly due to the abundance of rain we've received. (Remember that's a good thing for the plants.)
Along with reducing mosquito habitat, there are a number of natural products that can help protect people from bites. I haven't tried any, but am looking into it.
Here's an organic bug repellent with rosemary oil, cinnamon leaf oil, lemongrass oil and geraniol: ecosmart.com/shop/individual-products/insect-repellent.html

Herbal Bug-X from North American Herb & Spice is a non-toxic spray that repels bugs using a mix of wild oregano oil, bay leaf oil, lavendar oil and oil of basil. northamericanherbandspice.com/

The Oakland County Health Division (OCHD) offers tips to help keep mosquito populations low to help reduce the risk of West Nile Virus (WNV) and other mosquito-borne diseases.
· Eliminate mosquito breeding sites around your home. Empty standing water from flower pots, pet bowls, clogged rain gutters, swimming pool covers, old tires, buckets, barrels, cans, and similar items where mosquitoes can lay eggs.
· Apply insect repellents that contain the active ingredient DEET, picaridin, oil of lemon eucalyptus, or other EPA-approved ingredient to exposed skin or clothing, always following the manufacturer's directions for use.
· Avoid shaded and wooded areas where mosquitoes may be present.
· Wear long-sleeve shirts, long pants, socks and shoes when outdoors.
· Limit outdoor activity between dusk and dawn when mosquitoes are most active.
· Maintain window and door screens to keep mosquitoes outside.
· Report a sick or dead bird, or mammal, at the State of Michigan Emerging Disease Issues webpage, michigan.gov/emergingdiseases. Select West Nile Virus, then How to Report a Dead Bird or Mammal.
“It can take less than 10 days for mosquito eggs to develop into adult mosquitoes,” said Kathy Forzley, manager/health officer of OCHD.

West Nile Virus (WNV) is a virus spread to humans through the bite of a mosquito that is infected with WNV after biting a bird that carries the virus. Most people infected with WNV have either no symptoms or experience a mild illness such as fever, headache and body aches. However, in some individuals, mostly the elderly, a much more serious disease affecting the brain tissue can develop. For more information, visit the Oakland County Health Division.

Clarkston plant exchange is Saturday

The Clarkston Farm and Garden Club annual plant exchange is Saturday, June 1 beginning at 8:30 a.m. Gardeners can find a variety of plants at no cost while exchanging plants from their own gardens. Gardeners should pot and label their plants to trade and take to the Village Parking Lot at Main and Washington Street in Clarkston.
For more information, visit www.clarkstongardenclub.org/ or call 248 620 2984.

Frost advisory puts a chill on planting this weekend

Temperatures will fall into the 30s late tonight, and with clear skies and high pressure, there’s a chance of frost in Southeast Michigan. The National Weather Service has issued a frost advisory for 2 to 8 a.m. Saturday. Vegetation sensitive to frost should be covered. It is predicted to be cold enough for possible frost again tomorrow night.

If you have plants or flowering trees that are frost sensitive and you didn't cover them, get outside in the morning before the sun shines on them and run the sprinkler or spray them, rinsing off the frost. The temperature forecast isn't too cold, so most plants should be fine.

National Weather Service

Asparagus recipes for now and later

We've been picking asparagus for several weeks. I don't like to eat it every night, so I froze a bunch, by using the following easy baking preparation. Then let it cool to room temperature and freeze in bags. You can cook a bunch at dinner, and freeze the leftovers.

 Roll asparagus spears in olive oil, sprinkle with salt and pepper and bake at 400 degrees for 10 minutes or grill it. You can use Sea Salt and cracked pepper and add Parmesan cheese or garlic salt too.

Asparagus, Ham and Swiss SpiralsFry spears in olive oil, then lay spears on a slice of ham and cheese, dollop with Dijon mustard and roll up with the asparagus in the middle. Make slices, 1-1/2 inches wide. Insert toothpicks to hold each spiral together. Dip in seasoned bread crumbs and fry. Drain on paper towel.

Gardeners: Dr. Wang says start out slow

In years past, I would work in the yard and garden until I could barely move. Then I couldn't do much of anything for a few days. Now I err on the side of not doing enough, out of respect for my body, which lets me know even more than ever, when I'm doing something it doesn't appreciate. 

Dr. David Wang, a specialist in Physical Medicine and Rehabilitation at The Kaplan Center for Integrative Medicine in McLean, VA. offers advice for protecting your back.
“Over 80% of people will have low back pain at some point during life, although most of them fortunately recover on their own,” explains Dr. Wang. “When it comes to gardening and back pain, your body may need a few weeks after the long winter to become accustomed again to the physical stresses of gardening, such as squatting, twisting, lifting and digging.”

Precautions you can take to limit back pain when gardening include:

• Begin slowly, rather than trying to do too much in one session.  Split larger gardening projects into several shorter sessions while you build your stamina.
• Think of it like other forms of physical activity, and always warm up before you begin with 10-20 repetitions of gentle exercises like standing hip circles, toe touches, back bends, and leg lifts. Again, gentle is the key! 
• Pay attention to your body position when lifting heavy objects, such as planters and bags of fertilizer. Keep the item close to your body, and bend your knees (squat) so that you can keep your back as vertical as possible when you pick up the object, allowing you to lift with the leg muscles rather than straining the back muscles.
• Be sure to take breaks and to change your position every 15 minutes or so, especially if you are kneeling, squatting or sitting in a bent or twisted position.
• Invest in good, long-handled gardening tools, which will help minimize the amount of back bending that you need to do.
• If back pain is a consistent problem, consider creating raised garden beds, which will also help to reduce the amount of bending that is needed.

When it comes to minimizing back pain when playing sports, much of the same advice holds true.

• It is important to always warm up, avoid over-exerting muscles, use proper equipment and take breaks to give your body time to rest.
• If your muscles are not very flexible, it is also important to stretch after activity, holding each stretch for 30 seconds, to gradually improve your flexibility and reduce your risk of injury.
• Consider working with a physical therapist or highly-qualified and experienced personal trainer for several weeks before starting the sports season. This will allow you to properly prepare and condition your body for sports-specific activities.

Although most episodes of back pain get better on their own, there are certain situations where you should see a physician. These include pain that is progressively worsening or lasts longer than three weeks, back pain accompanied by problems with your balance or bladder/bowel function, or back pain accompanied by leg pain, numbness and/or weakness. If you do end up requiring medical care, it is important to realize that not all back pain is the same. “Several different factors may be contributing to your symptoms, including ligaments, tendons and mechanical alignment, and not just the discs, joints and nerves which are sometimes inappropriately blamed for back and leg pain,” states Wang. “As such, be sure to see a specialist who has knowledge about a wide range of diagnoses and treatments, both surgical and non-surgical, and who focuses on treating the whole person and not just the symptoms.”

When life gives you rhubarb, make pie

Rhubarb is so easy. Just plant it and it comes back year after year. Here's our rhubarb patch, it's nearly three feet tall. Here are my favorite recipes, sent to me years ago by my mother and mother-in-law.

Cream cheese rhubarb pie

¼ cup corn starch

1 cup sugar

½ tsp salt

½ cup water

2-1/2 cups rhubarb, cut in ½ inch pieces

1 unbaked pie crust, regular or graham cracker

Topping

8 oz. cream cheese, softened

2 eggs

1/2 cup sugar

In a saucepan, combine first 3 ingredients, then the water and rhubarb. Bring to boil, stirring often until mixture thickens. Pour into pie shell and bake at 425 degrees for 10 minutes. Protect edges of crust with aluminum foil. Remove from oven and allow to cool.  Turn oven down to 325 degrees.

Meanwhile beat topping ingredients until smooth. Pour on top of pie. Bake for 35 minutes in 325 oven or until set. Chill and garnish with whipped cream, and sliced almonds or strawberries or blueberries, vanilla ice cream. I think vanilla ice cream the best.

Rhubarb Bars

3 cups rhubarb, chopped

1 ½ cup sugar

1 tsp. vanilla

1 ¼ cup water

3 Tablespoons corn starch

1 ½ cup rolled oats

1 ½ cup rolled flour

1 cup brown sugar

½ tsp. baking soda

1 cup butter

½ cup nuts

Combine rhubarb, sugar, vanilla, cornstarch and water. Cook on stove until thick, cool  slightly. Combine oats, flour, brown sugar, soda, butter and nuts. Mix until crumbly. Put ¾ of mixture into 15 1/3 x 10 ½  jelly roll pan. Spread rhubarb mixture on top. Cover with remaining crumbs. Bake at 375 degrees for 30 to 35 minutes.

MSU offers Master Gardener Training

The MSU Extension-Oakland County periodically offers its Master Gardener Training Program. The next program is Aug. 22 to Nov. 14. This is a 13-week class, which meets 9 a.m. to 1 p.m. Thursdays. Each class focuses on a different horticultural topic that will prepare students to fulfill a 40-hour community service commitment to earn Master Gardener Certification. Classes will be held at Oakland County Service Center Executive Office Conference Center, 2100 Pontiac Lake Road, Waterford Township. Seats will be offered on a first come-first served basis and usually fill up fast. The class fee is $300. Visit http://mg.msue.msu.edu/ for details and registration.

Ready-made cold frame

This easy-to-construct cold frame helps protect plants from frost and helps harden seedlings and transplants. Normally you should have the glass slanted at a south-facing angle so the most possible sunlight gets in and the rain and snow slides off.

Water early to limit frost damage

It is so cold. If you have plants or flowering trees that are frost sensitive and you didn't cover them, get outside before the sun shines on them and run the sprinkler or spray them, rinsing off the frost.

We planted broccoli and cabbage, which should be fine and our greens that have come up, will survive. The problem is the seeds that we've planted will not thrive in this weather. We've only planted peas, parsley, green onions and letttuce. The cold really slows or stops germination.

My daughters created cold frames out of blocks of cement and window glass panes. Normally we don't bother with cold frames, and just wait until after Memorial Day to put tomatoes and peppers out. But we thought we'd try planting tomato transplants early this year. We'll see if we get tomatoes early or not.

Honoring Mom in the garden on Mother's Day

Our two daughters were home to help us plant the garden this week. They are grown ups now, for the most part. It's really nice that they want to come back and help in the garden. When they were younger, they tried to avoid garden labor. Since they're planning to have a farm together, I'm glad they have developed the work ethic required.
On this Mother's Day, I think of my late Mom and her garden and how hard she worked to keep it healthy and productive. It nearly always paid off.
I am honored that my daughters are carrying on with the family heritage and I know their grandmother is honored as well.
Happy Mother's Day to her and to all Moms everywhere!

Goldner Walsh offers garden style entertainment

Goldner Walsh Garden & Home is planning a number of activities for adults and children. The garden center is at 559 Orchard Lake Road, Pontiac.

Seed Bombing for Kids! is 10 a.m. to noon Saturday, May 18 for children ages 5 and up to learn how seeds are spread in nature. They will make a handful of their very own seed bombs to take home and learn how to responsibly distribute them in an urban, suburban or country environment. It will include hiking through the grounds of Goldner Walsh. The fee is $15 per child.

Herbs 101: Growing, Cooking, Creating is 10 a.m. to noon, Saturday, May 18. Join resident natural foods expert and farmer Grace Seeley in exploring how to grow, store, and use the most prolific and multifunctional herbs for the area. Samples of teas and culinary treats will be provided along with recipes, care and harvesting information. The cost is $30 per person. Two or more in your group reduces the cost to $25 each.

The annual Containers and Cocktails is 5 to 8 p.m. Thursday, May 23. Join the Goldner Walsh Garden & Home designers for an inspirational night of beautiful blooms and tips and tricks to care for container gardens. Bring a planter, or buy one, then shop our greenhouses full of unique and colorful plants all while sipping sangria. Potting soil and refreshments will be provided. The cost is $20 per person.

Register for any of the classes by calling 248-332-6430.  For more information, visit goldnerwalsh.com.

Oakland Tech hosts garden-center sale

Oakland Schools Technical Campus Southwest is hosting its 41st annual garden-center sale of annuals at the campus, 1000 Beck Road, Wixom. The garden center is open for walk-in sales, 8 to 9:30 a.m. and 11:30 a.m. to 1:30 p.m. Monday to Friday, May 6 to June 14. It is also open 9 a.m. to  noon Sunday, May 12 and Saturday and Sunday, May 18-19. Call 248-668-5634 or email bailey.garwood@oaklandk12.mi.us for information.

Crazy weather challenges farmers and gardeners

The weather has certainly not been very conducive to planting and getting out in the garden. On a greater scale, farmers of the region are having unusual challenges this Spring. It was too cold to plant and then the rain wouldn't stop, so they could plant. Things are finally settling down and hopefully the fertile soil from all the rain, will help it be a bumper crop year.

Here's a story by Molly Tippen of the Macomb Daily.

Uncertain weather challenging local farmers

Useful links, ready to click

There are several useful links on this blog in the right column. I mention this, because I just went to google the weather and then remembered I had it linked here. Also, the Farmer's Almanac and Oakland County MSU Extension websites have a wealth of information. Just look to the right for the Useful links list.

Several farmers markets to open in May

April showers bring May flowers and farmers markets. Several markets in the county are opening up and/or extending hours, offering fresh flowers, transplants and other items. Here’s a list of markets that are opening in May:

• Birmingham Farmers Market, 660 N. Old Woodward Ave., Parking Lot No. 6 N. Old Woodward Ave., north of Harmon, opening with extended hours this year, 9 a.m. to 3 p.m., Sunday, May 5, 248-530-1200, www.birminghamfarmersmarket.org.
• Farmington Farmers and Artisans Market. Because of construction on Grove Street, the market will be relocated to a temporary location on Orchard Street at Farmington Road, behind Fitness 19. Enter off Farmington Road. Open 9 a.m. to 2 p.m. Saturdays, May 4- Nov. 9, 248-473-7276, ext. 13, downtownfarmington.org/Downtown-Events/Whats-Happening/Farmers-Artisans-Market.
• Milford Farmers Market, on East Liberty Street between South Main Street and Union Street, open 3 to 8 p.m. Thursdays, May 9 to Oct. 24, 248-496-7056, www.milfordfarmersmarket.org.
• Northville Downs Track, Seven Mile and Sheldon roads, open 8 a.m. to 3 p.m. Thursdays, May 2-Oct. 31, 248-349-7640, www.northville.org/Events_Calendar/Content/Farmers_Market.
• Oakland County Farmers Market, 2350 Pontiac Lake Road, Waterford Township, open 6:30 a.m. to 2 p.m. Tuesdays and Thursdays, May to December and Saturdays year-round.
• Rochester Farmers Market, East Third and Water Street, open 8 a.m. to 1 p.m. Saturdays, May 4-Oct. 26, 248-656-0060, downtownrochestermi.com/events/farmers-market.
• Royal Oak Farmers Market, 316 E. 11 Mile, open 7 a.m. to 1 p.m. Fridays and Saturdays, May to December, 248-246-3276, http://www.ci.royal-oak.mi.us/portal/community-links/farmers-market. Open all year.
• Walled Lake Farmers Market, 1499 E. W. Maple, Walled Lake, open 7 a.m. to 1 p.m. Wednesdays, May through October, 248-926-9004, local-farmers-markets.com/market/2527/walled-lake/walled-lake-farmers-market.

Plant and seed swap to be hosted in Farmington Hills

The Farmington Hills annual plant and seed swap plus perennial plant sale is 8:30 to 10:30 a.m. Saturday, May 11 at Heritage Park Visitor’s Center parking lot, off Farmington Road between 10 and 11 Mile Roads. Every year, gardeners gather to swap plants from their gardens with others. Attendees are advised to bring gloves, wagons and plants and seeds to exchange. The Beautification Commission, garden club members and master gardeners will be on hand to answer questions and provide refreshments. For more information, call Charmaine Kettler-Schmult at 248-871-2543.