Turn those leaves into gold, or mulch

It 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.

Easy apple recipes

This is a great easy cake recipe, I make muffins with it.

Raw Apple Cake

1 ¾ cup sugar

1 cup salad oil

3 eggs

2 cup flour

1 tsp. soda

½ tsp. salt

1 tsp cinnamon

1 tsp vanilla

4 apples diced

½ cup raisins (optional)

1 cup nuts, divided

Place all ingredients except apples raisins and nuts in a bowl and beat.  Add remaining ingredients except ½ cup nuts. Pour into greased 9x 13 pan. Sprinkle the other ½ cup nuts over top. Bake 45 minutes at 350 degrees Sprinkle confectioners’ sugar on top when cool, if desired. For muffins, makes 24, bake 20 minutes.

Kathy’s thumbprint sugar cookies (won 2nd place in office cookie contest) 

2-1/2 cups all-purpose flour (might need more)

2 teaspoons baking powder

1/2 teaspoon salt

½  cup butter, softened

½ cup applesauce

1 cups sugar

1 teaspoon vanilla

1 egg

Filling

Choose apples, blueberries or strawberries, finely chopped. Jelly, applesauce or canned fruit can be used instead.

Directions

Stir together flour, baking powder and salt. Set aside.

In large mixing bowl, beat together butter, sugar, apple sauce, vanilla and egg until thoroughly combined. Add flour mixture, stirring until combined. Cover and refrigerate about 1 hour.

While dough is chilling, place cut apple slices into small pieces. Add cinnamon sugar if using apples. Set aside.

Optional

Use a flat bottom glass to press dough balls into 3-inch circles. Use a spoon to make a thumbprint on top of cookies. Portion 1 tablespoon fruit filling in center of each cookie. Continue with remaining dough and fruit filling.

Bake at 375ºF about 12 minutes or until edges are lightly browned and cookies are set. Cool on baking sheets. Dust with powdered sugar before serving, if desired.

Yield: 32 cookies, 3-1/2-inches in diameter

Garden fresh recipes

Here are a few of my favorite garden fresh recipes:

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, 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

Roasted root vegetables

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

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

Swiss Chard

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

Saute the onion, garlic and red pepper in olive oil. (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.

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.

Thai basil eggplant skillet

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 sugar2 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.

Zucchini Bread

½ cup canola oil
½ cup applesauce
3 eggs beaten
2 cups sugar
2 tsp vanilla
3 cups flour
1 tsp salt
1 tsp soda
½ tsp baking powder
2 tsp cinnamon
1/2 tsp. nutmeg
2 cups grated zucchini
1 cup chopped nuts


Pour into 2 greased loaf pans and bake 1 hour at 350 degrees or pour into muffin tins (makes 24).

Rhubarb cheesecake

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
1 package 8 oz. cream cheese, softened
2 eggs
1/2 cup sugar

In a saucepan, combine 1rst 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. 

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.

Shelby Township resident nominated for beautification efforts

Lidija Dushaj's Shelby Township yard

Lidija Dushaj was nominated for the 2014 Shelby Township Beautification award.

"I have been growing a garden for the past couple of years," Dushaj said. "I love flowers and gardening."

Although she works full time, Dushaj always finds time for gardening and landscaping. She grows cucumbers, tomatoes,green beans, three different kinds of lettuce, parsley, basil, mint and collard greens.

"I have been starting my own tomatoes from seeds that I save from previous years. I've been having 2 pound tomatoes this year. I just picked a tomato a couple a days ago that is almost 3 pounds. 

Dushaj said she starts the tomatoes from seed indoors, early season and keeps them by her patio door, the sunniest window in her house.

"I plant about 20-25 tomatoes, just for the family. When they come in they all ripen at the same time, but I sun dry them and keep them in a sealed jar. I use them for pasta or risotto and some I freeze and use for soups and roasts," she said.
The Shelby Township Beautification Committee conducts the awards annually. Shelby Township Facebook page

Planting fall garden

Swiss chard

It's time to plant again, but this time it's easy. Since time is limited, there's only a few plants that can grow fast enough.

I'm planting green onions, lettuce, spinach, Bok choy and maybe Swiss chard.
I could plant broccoli, kale, parsley, peas and root vegetables such as beets, carrots, parsnips and radishes, if space permits. Even if the temperature gets as low as 20 degrees F, these plants will survive.
Many root vegetables taste better after a good frost, because the vegetable's starches turn to sugar. Brussels sprouts taste better if harvested after frost as well.

Most herbs will die at the first sign of frost. I think the only exception is parsley.

Grow times from seed to maturity for cool weather tolerant plants

Radishes come in first at 30-50 days.
green onions 40-50 days
kale 40-65 days
lettuce 45 days
turnips 50 days

Swiss chard 50 days

cabbage 60-65 days
peas 65 days

broccoli 70 days
carrots 70 days
parsley 70 days

It is worthwhile to plant now, the growing season need not be over. One year, I picked Swiss chard for Thanksgiving dinner.

Since fall days provide less sunlight, its important to plant in a sunny location or plant in containers. Most vegetable plants require six hours of full sun a day.

Last year, I waited until Sept. 8, which was too late for fall harvest, so it became an overwinter garden. Surprisingly, even though it was the coldest winter ever, the spinach survived and grew in the spring. It was the best, sweetest spinach I've ever tasted. I used a roof-shaped wooden frame with a Visqueen tented cover, about 3 feet tall, fitted and weighted down snugly.

Here's an article about planting in the fall for next year.

what-to-plant-in-the-fall

Preserving vegetables

It’s the time of year, when gardeners are harvesting more than they can consume, with any luck. 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 freezingIt’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.
BlueberriesBlueberries 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.


ApplesFor 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


TomatoesTomatoes taste better when sliced in half, and baked or roasted on a cookie sheet, (350 degrees for 30 minutes for large tomatoes). You can also blanch them for 30 seconds.

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 canCanning 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 freshpreserving.com/

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

Recipes from the garden

Here are a few of my favorite garden fresh recipes:

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, 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

Rhubarb cheesecake

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
1 package 8 oz. cream cheese, softened
2 eggs
1/2 cup sugar

In a saucepan, combine 1rst 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. 

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.

Roasted root vegetables

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

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

Swiss Chard

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

Saute the onion, garlic and red pepper in olive oil. (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.

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.

Thai basil eggplant skillet

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 sugar2 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.

Zucchini Bread

½ cup canola oil
½ cup applesauce
3 eggs beaten
2 cups sugar
2 tsp vanilla
3 cups flour
1 tsp salt
1 tsp soda
½ tsp baking powder
2 tsp cinnamon
1/2 tsp. nutmeg
2 cups grated zucchini
1 cup chopped nuts


Pour into 2 greased loaf pans and bake 1 hour at 350 degrees or pour into muffin tins (makes 24).

Picking herbs is good for them

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.
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.

It's time to treat for grubs

Beneath your feet, working diligently against your perennials and ornamental shrubs... are the grubs.
Getting rid of this pest involves more than just attacking the grub larvae. As with many insects, there are several stages in the grub life cycle.
"White grubs are the larvae of various scarab (or chafer) beetles, including Japanese beetles, June, and May beetles," according to www.MichiganGardener.com
The larvae overwinter in the soil. Then in late June and early July, the adult beetles emerge.
Beetles can be treated with spray insecticide, but it needs to be applied often because the beetles keep coming. If there's not too many of them, they can be hand-picked and dropped in a container of soapy water.
If not killed, the beetles will continue to lay eggs in the soil.
"The eggs are invulnerable. The grub larvae are susceptible to several kinds of granular insecticide sold specifically for lawn treatments for grub control. You can work this granular formulation into your flower beds as well," http://www.michigangardener.com/grubs-in-lawn-beds/
In addition to granular insecticides such as Dylox 6.2G, there are organic alternatives including parasitic nematodes or milky spore. Both are living bacteria that kill grubs.
Parasitic nematodes also kill cutworms, borers (including squash vine, peach tree and iris borers), corn earworms, cabbage root maggots, weevils (including strawberry, carrot and black vine weevils), wireworms, armyworms and even flea larvae.

Weeding can be fun

I like to weed, but it can do a number on my back rather quickly, eliminating the joy of gardening. Here are some ways to reduce weeding and how to maximize and ease the weeding experience.

1. Mulch to prevent weeding. You can use a number of items. I am heading out to the garden this morning to rake water weeds from the pond for mulch. Other materials you can use, to avoid buying expensive bags of mulch include wet newspapers, straw, grass clippings, leaves, aged manure and aged compost. Manure should not be fresh. Organic Gardening magazine on mulch
2. Take cover. Place cover down where you aren't growing anything, like in walkways and borders around the garden. We laid strips of old carpet one year. Black plastic with mulch on top, is good for the walkways. Rototilling between the rows is efficient for keeping the weeds under control, but it needs to be done every three weeks. If you use want to use weed block or landscaping cloth, don't bother buying the cheap woven kind, the roots of the weeds get stuck, creating more work. There's a bonded type, if you want to spend the money.
3. Hoe hum. Hoe the little weeds, that are less than once inch and pull the larger weeds. Hoe 3 to 4 inches deep. I really don't like to hoe, so I usually wait until the weeds are big enough to pull.
4. Weeding is Zen.  Weed when the soil is moist or water beforehand and wait a few hours. Remember to water after you weed. I take a tool and loosen the soil before pulling weeds. A tool like the hula hoe which looks like a hoop on a stick or the mini rake or a pronged tool can help loosen the soil. You can use a hand trowel to dig up the big weeds. I do my best thinking while weeding.
 5. Garden yoga. My friend Mickey told me her trick to weeding includes the three yoga  poses of weeding, (no kidding). Bend over and pull. If you do that too many times, you'll feel it for a week. Squat down on your haunches. I can only do this for a few minutes. Kneeling. This works great until you need to move.
You can add various yoga poses, like crossing your legs while stretching over to pull weeds, maybe meditate a bit too while you're down there. You can spread your legs and do a leg stretch in between weed pulling as well. The main thing is to change positions to prevent continuous repetitive motions. Back exercise. Here's a quick back exercise that is like the reverse of bending over. Lean back against a flat wall, press the small of the back against it with feet flat on the ground and hold for a minute or two. Repeat a few times everyday. For more on protecting your back, gardeners-dr-wang-says-start-out-slow.html

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 three feet tall. Here are my two favorite recipes, sent by my mother and mother-in-law, several years ago.

Cream cheese rhubarb pie

Filling
¼ cup corn starch

1 cup sugar

½ tsp salt

½ cup water

2-1/2 cups rhubarb, cut in ½ inch pieces
(This makes too much. The idea is to have equal parts rhubarb and cheesecake. It's even better if there is a little more of the cheesecake topping on the pie.)

Topping

8 oz. cream cheese, softened

2 eggs

1/2 cup sugar

1 unbaked regular or graham cracker pie crust

In a 1 quart 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.

Organic gardening with a DIY composter

Father and daughter, Ken and Emily, spent some quality time together, designing and building our composter.
The composter is a 55 gallon metal drum, with a square cut out to make a hinged door. Then placed on rollers to enable tumbling and up high enough to dump into a wheelbarrow.

http://www.doityourself.com/stry/making-a-compost-tumbler-out-of-a-barrel#b

Plants that deer don't like, as much

First of all, deer absolutely love hostas. If you like watching deer in your backyard, plant a whole bunch of hostas.
But if hungry enough, deer will eat nearly anything growing in your yard. The plants that have the best chance of surviving the foraging of deer are flowers and plants that have a pungent scent, fuzzy, coarse or spiny leaves and/or an unpleasant or bitter taste. Deer don't usually eat herbs because of their pungent scent.

Flowers that are usually left alone by deer, most of these are perennials
Alyssum - annual
Amaranth - annual
Black-eyed Susan
Butterfly bush
Butterfly weed
Calendula
Carnation
Catmint
Columbine
Cone flower
Cosmos - annual
Delphinium
Echinacea
Evening primrose
Forget-Me-Knot
Four O' Clock
Geraniums
Heliotrope
Hen and chicks
Hibiscus
Lavender
Lupine
Marigold - annual
Morning Glory
Nasturtium
Peony
Poppy
Salvia - annual
Snapdragon - annual
Statice
Trillium
Zinnia - annual

Deer resistant herbs
Marjoram, Oregano, Rosemary, Sage, Spearmint and Thyme

Vegetables
I have found that deer will eat jalapenos when hungry enough, but that's not their first choice.. They don't usually eat onion, potato, squash and tomato plants or parsley or other herbs.
Their favorites as I know from personal experience, are green beans, Swiss chard, spinach, lettuce, carrots, peas and broccoli, beets and other greens.

Renee'sGarden.com has a list of deer resistant varieties, Also check with Michigan State County Extension office

Rabbits are attracted to most of the same things as deer. One of their favorites is young tulip shoots. In the winter, rabbits nibble on landscape plants, roses, raspberries, apple, cherry and plum trees.

Yesterday, I noticed some damage on phlox which is most likely from rabbits. Deer leave torn leaves with jagged edges, while rabbits and other rodents will make a clean cut, often at an angle. Sometimes you can see deer or rabbit tracks, or rabbit excrement to pinpoint the perpetrator.

Deterring small and large (deer) rodents is not easy. We have a joke about deer bathing with Irish Spring at our house, but it seems to keep the bunnies away if cut in pieces and spread around the plants. I planted marigolds around the perimenter of our garden and that helped throw off their scent. Our garden which is also fenced, was not disturbed by rodents that year. There are products available to repel deer, called "Deer Away" and "Hinder"

Oakland County farmers markets opening

Markets in the Oakland County area are cropping up, offering fresh flowers, transplants and coming soon, fresh produce. Oakland County has nearly two dozen farmers markets and 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 list of the county’s markets open or planning to open soon:

Auburn Hills Farmers Market, 3308 Auburn Road, behind Duffy’s, open 2:30-6:30 p.m., Thursdays, June 6 – Sept. 26, through end of season, 248-504-8102, auburnhills.org/community/downtown/farmers_market/index.php

Birmingham Farmers Market, 660 N. Old Woodward Ave., Parking Lot No. 6 N. Old Woodward Ave., north of Harmon, open 9 a.m. to 2 p.m., Sundays, May 4-Oct. 19, 248-530-1200, www.birminghamfarmersmarket.org Strawberry Sunday is June 22.

Clarkston Area Farmers Market, 6558 Waldon Road, in the front lot of the Renaissance High School/Community Education building in Clarkston. Open 9 a.m.-1 p.m., Saturdays, June 21 to October 11, clarkstonfarmersmarket.org or find Clarkston Area Farmers Market on Facebook

Clawson Farmers Market, Clawson City Park, 1080 N. Custer open 9 a.m.- 1 p.m. Sundays, July 13 to Sept. 28, 248-435-6500, www.cityofclawson.com/your_community/community_events/your_community/clawson_farmer_s_market.php (Closed Labor Day weekend)

Farmington Farmers and Artisans Market, Walter E. Sundquist Pavilion in George F. Riley Park, Grand River Ave. at Grove St. Open 9 a.m. to 2 p.m. Saturdays, May 17- Nov. 8, 248-473-7276, ext. 13, www.farmingtonfarmersmarket.com

Lake Orion Farmers Market Downtown, 93 S. Anderson Street, two blocks south of Flint Street and one block east of Broadway, near Children’s Park. open 2 -7 p.m. Wednesdays, June 18 to Oct. 22, 248-693-9742. downtownlakeorion.org/farmers-market-2

Lathrup Village Farmers Market, 27400 Southfield Road, Lathrup Village, open 2-7 p.m., Wednesdays, June 4 to Oct. 16,  www.lathrupvillage.org/index.aspx?nid=241

Milford Farmers Market, on East Liberty Street between South Main Street and Union Street, open 3 to 8 p.m., Thursdays, May 8 to Oct. 23, closes at dusk starting in September, 248-496-7056, www.milfordfarmersmarket.org

Northville, Northville Downs Track parking lot at northwest corner of 7 Mile and Sheldon, open 8 a.m.-3 p.m., Every Thursday, May 1 - Oct.  30, 248-349-7640, northville.org/index.php/events2/farmers-market

Novi Farmers Market, at Civic Center Campus, 45175 Ten Mile Road, Novi, open 9 a.m.-2 p.m., Saturdays, June 28 to Sept. 13, 248-504-8102, cityofnovi.org

Oakland County Farmers Market, 2350 Pontiac Lake Road, Waterford Township. open 7 a.m.-1:30 p.m. Tuesdays, Thursdays and Saturdays, May to December and 7 a.m. -1:30 p.m. Saturdays January to April, 248-858-5495, www.destinationoakland.com/countymarket

Open Air Orion Farmers Market is 2-7 p.m. Wednesdays at Howarth United Methodist Church, 550 East Silverbell, east of M-24, open mid May to mid October, Orion Township 248-693-7067. 4th Wednesday of the month dinners, 248-693-7067, orionfarmersmarket.com

Ortonville’s Beets, Beats and Eats, 395 Mill St. Crossman Park, downtown Ortonville, open 6-9 p.m., Fridays, June 20 to Sept. 5, 248-240-0907, downtownortonville.org/bbe

Oxford Open Air Farmers Market, open 2-7 p.m Thursdays and 9 a.m. to 2 p.m. Saturdays, mid-May to mid-October, downtown Oxford, Northwest side of M-24, north of Burdick, by Funky Monkey Toy Store, 248-693-7067, facebook.com/oxfordopenairmarket

Pontiac - Goldner Walsh Garden & Home Farmers Market, 11 a.m. to 4 p.m. Sundays, May to October at Goldner Walsh Garden & Home, 559 Orchard Lake Road, Pontiac. www.goldnerwalsh.com

Rochester Farmers Market, E. Third and Water Street, open 8 a.m.- 1 p.m. Saturdays, May 3- Oct. 25,  248-656-0060, downtownrochestermi.com/events/farmers-market Accepts Electronic Benefits Transfer (EBT) and (SNAP) or Bridge Cards.

Beaumont Hospital Royal Oak Farmers Market, 3601 W. 13 Mile Road, Royal Oak, open 8 a.m.- 2 p.m. Thursdays. June to October, 248-898-3031, mifma.org/farmers-markets/beaumont-hospital-royal-oak-farmers-market

Royal Oak Farmers Market, 316 E. 11 Mile, open 7 a.m.-1 p.m. Fridays, May to December and Saturdays, year-round. 248-246-3276, ci.royal-oak.mi.us/portal/community-links/farmers-market

South Lyon Farmers Market, downtown at Pontiac Trail and Liberty Street, South Lyon. Open 9 a.m. to 3 p.m. May 3 to Oct. 25, Saturdays, 248-437-1735, southlyonmi.org

Springfield Farmers Market, 12000 Davisburg Road, Davisburg, open 10 a.m.-2 p.m., Sundays, June 15 to Sept. 28, 248-249-1592, springfieldfarmersmarket.wordpress.com

Walled Lake Farmers Market, 1499 E. W. Maple, Walled Lake, open 7 a.m.-1 p.m. Wednesdays, May through October, 248-926-9004, local-farmers-markets.com/market/2527/walled-lake/walled-lake-farmers-market

Huron Valley Farmers Market, 305 N. John St., Highland Township, 10 a.m.-2 p.m. Saturdays, May 3 – Oct. 4., 248-755-1195, hvfarmersmarket.weebly.com

Wixom Farmers Market, at Sibley Square Park, 48900 Pontiac Trail, Wixom, 3-7 p.m. Thursdays, June 5 to Aug. 14, 248-624-2850, wixomparksandrec.com/Default.aspx?id=11

It's time to treat for grubs

Beneath your feet, working diligently against your perennials and ornamental shrubs... are the grubs.
Getting rid of this pest involves more than just attacking the grub larvae. As with many insects, there are several stages in the grub life cycle.
"White grubs are the larvae of various scarab (or chafer) beetles, including Japanese beetles, June, and May beetles," according to www.MichiganGardener.com
The larvae overwinter in the soil. Then in late June and early July, the adult beetles emerge. 
Beetles can be treated with spray insecticide, but it needs to be applied often because the beetles keep coming. If there's not too many of them, they can be hand-picked and dropped in a container of soapy water. 
If not killed, the beetles will continue to lay eggs in the soil.
"The eggs are invulnerable. The grub larvae are susceptible to several kinds of granular insecticide sold specifically for lawn treatments for grub control. You can work this granular formulation into your flower beds as well," http://www.michigangardener.com/grubs-in-lawn-beds/ 
In addition to granular insecticides such as Dylox 6.2G, there are organic alternatives including parasitic nematodes or milky spore. Both are living bacteria that kill grubs.

Parasitic nematodes also kill cutworms, borers (including squash vine, peach tree and iris borers), corn earworms, cabbage root maggots, weevils (including strawberry, carrot and black vine weevils), wireworms, armyworms and even flea larvae.

Area garden events set for May 17

FARMINGTON HILLS — The 14th annual Spring Plant and Seed Swap is 8:30 - 10:30 a.m., Saturday, May 17 at Heritage Park Visitor’s Center parking lot, Farmington Hills. Gardeners will be on hand to answer any questions and provide refreshments.

TROY — The Troy Garden Club is hosting its 18th annual Perennial Plant exchange from 10 a.m. to noon, Saturday, May 17 at Troy Community Center in the north parking lot near skate park. Master gardeners will be on hand to answer questions. Plants must be labeled, pest-free and healthy. Trading is only permitted, no money will be exchanged.

FARMINGTON — The city of Farmington opens its 2014 Farmers & Artisans market season with a Sunflower theme 9 a.m. to 2 p.m. Saturday, May 17. The opening ceremony follows market tradition with a singing of the national anthem, flanked by the American Legion Color Guard- in honor of Armed Forces Day and Farmington Mayor Bill Galvin ringing the market bell.

The markets signature chef series “Cookin at the Market” at 11 a.m. featuring Chef Zachariah Peterlin of Peterlin’s Restaurant, sponsored by Whole Foods Market, LOC Credit Union and Edible Wow Magazine.

A free “Little Sprouts” children’s sunflower plant potting workshop with the Farmington Presbyterian Preschool will take place starting at 9 a.m., with flowers donated by the Fusilier Family Farms. Special entertainment for children features local favorites, Pooky the Clown and Werner the Balloon Man. Live music with acoustic duo The Two Timers sponsored by Wright Beamer Attorneys and Montgomery, Wiethorn, Burke, Mackinder and Dye, CPAs.

Visit www.farmingtonfarmersmarket.com.

Downtown Rochester Farmers Market to open with a flurry

The Downtown Rochester Farmer’s Market opens May 3 and is holding several opening day specials. 
· Free Farmers’ Market Tote Bags sponsored by Kidz 1st Pediatrics filled with special offers from downtown Rochester businesses for the first 500 adult customers

· Live music by blues artist Paul Miles, sponsored by Bella Cuore-Organic Beauty

· Colorable monster mural project for the whole family

· Enter-to-win for more than 20, $25 gift certificates donated by downtown Rochester businesses

· Enter-to-win the Harvest Basket Drawing for products donated by market vendors

New this season, the Downtown Rochester Farmers’ Market will accept Electronic Benefits Transfer (EBT), also known as Supplemental Nutrition Assistance Program (SNAP) or Bridge Cards. This initiative through the Rochester Downtown Development Authority gives recipients of public assistance access to fresh, healthy food while supporting the local farm economy.

The market is open every Saturday, May 3 through Oct. 25, from 8 a.m. – 1 p.m. and is located at the corner of E. Third and Water Street, one block east of Main Street.

Master Gardener Society to host conference in Waterford

The Master Gardener Society of Oakland County is hosting the 2nd Annual Educational Garden Conference with doors opening at 7 a.m., Saturday, April 26 at Oakland Schools Conference Center, 2111 Pontiac Lake Road, Waterford Township, for gardeners of all interests and skill levels. The conference will provide Master Gardener education credits for Master Gardener volunteers.

Keynote speakers this year will include notable authors and garden experts – Allan Armitage, David E. Perry, Stephanie Cohen and Stacey Hirvela.

The conference will again feature a Garden Market with more vendors than last year, raffle prizes and gift bags.

Tickets may be purchased at www.mgsoc.org for $80. The registration deadline is April 16. For more information, call 248-770-0524.

Spring planting delayed

It finally feels like Spring and most greens should be planted right now, if not before. I have procrastinated because it felt like it was going to stay cold permanently. The ground was still frozen solid in mid March, when greens can normally be planted in this region.
But here it is, a full week into April. Lettuce, parsley, Swiss chard, kale, spinach could already be coming up.
I have one thing in my favor, my fall garden has turned into an early spring garden. I left the cold frame covered all winter and removed the plastic wrap today to behold spinach plants, in good shape.
Other veggies that can be planted now include onions, radishes, beets, carrots, potatoes, peas, broccoli, cahliflower, cabbage and Brussels sprouts.

Novi Home and Garden Show starts Friday

The Novi Home and Garden Show is 2 to 9 p.m. Friday, 11 a.m. to 9 p.m. Saturday and 11 a.m. to 5 p.m. Sunday at the Suburban Collection Showplace, 46100 Grand River Avenue, Novi.

Walk through over 25,000 square feet of landscaped gardens with patios, outdoor kitchens, water highlights and plants. Tour a home being built for Macomb Habitat for Humanity by the students of Dakota High School’s building program. The “Green Thumb Theater” area will provide a variety of fun and informative seminars on gardening and landscaping. Featured presenter Don Engebretson, The Renegade Gardener, will bring three great hands-on seminars to the show.

Live broadcasts with “America’s Master Handyman” Glenn Haege of WJR.

Adult admission is $9, senior admission is $8, and children 12 and under get in free. With show ticket purchase, you will receive a 1-year subscription to Better Homes & Gardens.

For more information, visit www.novihomeshow.com

Goldner Walsh hosting perennial gardening classes in Pontiac

Goldner Walsh is offering two classes for perennial gardening at the garden center, at 559 Orchard Lake Road, Pontiac. Attendees are invited to learn about how the old and new varieties can enhance gardens and landscape. New Perennials for 2014 is 1:30 p.m. Saturday, March 29. Later in the afternoon at 3 p.m., the second class will be offered: Flowers in the Shady Perennial Garden. Both classes are taught by George Papadelis of Telly's Greenhouse. The cost is $5 for each class. Call 248-724-2300 to enroll. Visit goldnerwalsh.com

Farmington Hills Nature Center hosting Maple Sugaring workshops

Farmington Hills Nature Center is hosting a workshop, Maple Sugaring in Your Own Backyard, which will take place on 1 to 3 p.m. Sunday, March 9 and March 23 at the Farmington Hills Nature Center. The workshop features information to identify and select a maple tree, collect the sap, boil it down, and turn it into syrup. A pure maple syrup treat and resources to start maple sugaring will be provided. All ages are welcome. The cost for each class is $7 per person or $21 per family of four. All materials are provided, as well as take-home resources. A portion of the program is outdoors. Registration is required at recreg.fhgov.com or at the Costick Center. The Farmington Hills Nature Center is in Heritage Park at 24915 Farmington Road, between 10 and 11 Mile Roads. Call 248-477-1135 or email asmith@fhgov.com.

Roses: Tips to make them last longer

Red is not the only color of rose that people can send – it depends on what message one is trying to convey. Jon Gerych of Gerych’s Graziella in Birmingham says it’s absolutely okay to give roses other than red to someone you love, respect, or admire.

“Red roses are typically sent to someone you love, pink roses are sent to those you admire or someone who brings you joy, yellow roses are given in friendship, white roses symbolize innocence and purity and are used a lot at weddings, orange roses mean passion and excitement, and lavender roses are a perfect symbol of enchantment.”

Gerych says that knowing a few tricks for caring for roses can keep them vibrant longer.

·        Keep them in a place with a constant temperature and out of sunlight

·        Give them a fresh cut every day

·        Change the water frequently

·        Put an aspirin in with the water, or even add some 7 UP to the water

Gerych’s offers flowers and floral arrangements, gifts, innovative events, and party rentals. Gerych’s Graziella is at 2005 Cole Street in Birmingham and also at 713 Silver Lake Road in Fenton. Call 248/723-5650.

Applications now being accepted at Howell Nature Center

The Howell Conference & Nature Center is currently seeking fun and energetic people to complete their Environmental/Outdoor Education staff family. Qualified candidates must have a high school diploma or G.E.D. and be at least 18 years old.  Preference will be given to those applicants who are working toward or hold a degree in ·  education ·  recreation ·  environmental studies ·  interpretive education or related field.

Visitwww.howellnaturecenter.org for more information.