Keep the green light on

The first day of Spring turned out to be so cold, that Oakland Press writer Jerry Wolffe put out a hit  "on the furry head of Punxsutawney Phil, the groundhog that predicted an early spring." To read more, go to theoaklandpress.com/articles/
 It's hard to keep warm green thoughts of Spring in mind. But it will come, so we need to get busy preparing. The good part about the extended winter is the fruit trees haven't bloomed early, so hopefully we'll have Michigan apples, cherries and peaches this year.

Arborist to discuss tree, shrub and lawn care

The Community House Friends of the Gardens will present “Care of Our Treasures: Trees, Shrubs, Lawns and more,” at 7 p.m. March 18 at the Community House, 380 South Bates St. in Birmingham.
Presenter Gary Eichen is the plant health care/bio-turf lawn manager for Mike’s Tree Surgeons. He is a certified arborist with over 25 years of experience in plant health care and lawn care.
Eichen speaks for the Technical Advisory Committee for the Health Lawn Care Program for Watershed Protection, Oakland University, University of Michigan, Michigan State University Extension, the Morton Arboretum in Illinois and many master gardener and garden clubs throughout Southeast Michigan.
He will talk about insects and diseases of trees and shrubs and what homeowners can do to reduce them.
The public is invited. Reservations are not necessary. Refreshments will be served.
A $5 donation is requested at the door. For more information, contact the Community House at 248-594-6410 or email patj@tchserves.org.

Lecture to focus on great plants for landscaping

The Pontiac Garden Club is hosting Great Plants and Plant Combinations at 6:30 p.m. Monday, March 18 at Goldner Walsh Garden & Home, 559 Orchard Lake Road, Pontiac. Janet Macunovich, local plant expert, author and "Michigan Gardener" magazine contributor will share her picks for the best perennials, trees and shrubs that not only look great together for their seasonal colors but also for their combined forms, textures and foliage characteristics. She will be available for a Q&A and book signing of her garden inspired books after the lecture. For more information, visit www.goldnerwalsh.com/.

The 3 challenges of organic farming

Gardening and farming continue to be traditions in my family. My daughters, Elizabeth and Emily, plan to start their own organic farm. Emily wrote an article about the challenges of organic farming and the solutions of three farmers.


by Emily Blake 
  

Organic farming is nothing new... it has been practiced since 5800 B.C. However, farming with pesticides has only become common within the last 50 years (Fossel, 6). Many commercial farmers would tell you that it’s not even possible to successfully grow crops without them. 

With recent studies done on the effects of pesticides on our health, organic farming is having a strong comeback. With this comeback have come new ideas. Technology today affords us a lot more luxury and variation when it comes to farming. This technology ranges from herbicides to tractors and doesn’t stop there. As a new farmer, it can be confusing coming into all this progress and trying to decide what works and what doesn’t. Every farmer has their own miracle fix or ideas on how best to solve the three main farming issues: Soil composition, weed control and dealing with pests and disease.

Experimentation is the best way to learn what will work on your land and in your particular climate as a farmer or gardener. In order to experiment, farmers must know what is available. Here are three farmers' methods and what works for them:

3 challenges of organic farming

Native gardening workshop is March 7

The Native Gardening workshop discusses the benefits of native plants and offers advice on planting a native landscape. The workshop is 6 to 7:30 p.m. Thursday, March 7 at the Farmington Hills Nature Center, in Heritage Park at 24915 Farmington Road, between 10 and 11 Mile Roads in Farmington Hills. All materials will be provided, as well as refreshments. The cost is $10 per person and registration is required. Register at the Costick Center or online at recreg.fhgov.com. The next workshop, Osprey and Birds of Prey is April 4. Call the Nature Center at 248-477-1135 or email asmith@fhgov.com for more information.

Garden planning can be fun or it's war

2012 Blake garden

My husband Ken, the garden boss, has drawn up the garden map. It's a good thing we like mostly the same vegetables, or this could easily become a war garden. Gardening is supposed to be peaceful and relaxing, so let's keep it that way. I don't like green peppers and asparagus as much as he does, but he doesn't like kale or celery so much. However, he cut some plastic pipe to protect the celery bunches as they grew last year. That worked pretty well. And to my credit, I froze the surplus green peppers and asparagus and have been using them in cooking.
We have a 10 x 20 foot fenced-in garden, north to south being the long side so we plant short east to west rows, which is ideal. We vary that on the north side of the garden where we plant peas along the fence, (and then replant 2 times every year, because something eats the seeds).  Last year, we planted short rows of Brussels sprouts, beans, egg plant and broccoli going north to south. We don't plant corn, because neither of us like it that much. We don't grow potatoes, because they get attacked by cut worms in our garden.
Ken's asparagus patch is on the north end of the garden, next to the rhubarb patch outside of the fence.
I have given up on spinach, it bolts really fast. Swiss chard, as I've mentioned before, is much more productive and lasts all season.
I will plant herbs and greens in my little raised bed garden: Romaine and leaf lettuce, broccoli raab, green onions, basil, parsley, sage, Rosemary, but not Thyme. Dill and cilantro grow so fast, then bolt, its hard to time it right to have it for making pickles and salsa. I waited too late last year. I will try to plant them after July 4 this year.

Dare to dream of garden time

February is almost done, which is a good turning point in winter, the end is in sight. In Southeast Michigan, it will still remain winter for another four weeks, but at least it's mostly over. Before I get bogged down with doing taxes or home improvements, I want to sit down and plan my garden. I'll look at that this weekend.

Tonight for dinner, I pulled out a bag of Swiss chard from the freezer and I am so glad that I took the little bit of time to preserve it. It was so delicious, it reminded me of a summer day. I must say, it was cooked just the right length of time, all I added was salt and pepper. I've said it before and I'll say it again, I love Swiss chard. It's easy to grow, easy to pick, easy to prepare and easy to preserve and it's tasty and good for you too.

You can plant it as soon as the ground is workable, (mid-March) and it will literally grow all season, unless pests or deer get it.

Swiss chard has a mild, delicate, flavor. You can add sliced red onion or a sprinkle of crushed red pepper if you like. Balsamic vinegar or other dressing can be used in plating.