what’s inside the may 2016 issue - university of arizona€¦ · rgrp 2016 tour: epilogue, p. 4...
TRANSCRIPT
RGRP 2016 Tour: Epilogue, p. 4
Meetup Group Takes the RGRP Tour, p. 6
Plant Defense 101, p. 7
Soil for Cactus and Succulents, p. 10
CACSS Bus Trip, p. 11
Diggings, p. 12
Volunteer of the Month, p. 13
Design Charrette, p. 14
Book Review, p. 15
Traveling Gardener, p. 16
Vegetable of the Month: Onion, p. 18
WHAT’S INSIDE THE MAY 2016 ISSUEPhoto by Christine Nimitz; Wonderland Garden
ROOTS & SHOOTS MAY 2016 PAGE 2
The University of Arizona is an equal opportunity, affirmative action institution. The University does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, veteran status, or sexual orientation in its programs and activities. Persons with a disability may request a reasonable accommodation, such as a sign language interpreter, by contacting Jo Cook, Program Coordinator, at [email protected] 602-827-8211. Requests should be made as early as possible to allow time to arrange the accommodation. Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Jeffrey C. Silvertooth, Associate Dean & Director, Economic Development & Extension, College of Agriculture and Life Sciences, The University of Arizona.
Editor: KELLY OBIADI | [email protected]. Editors: MEG PATERSON & KAREN SANKMANArt Director: SHERRY LAND
Website Questions: JO COOK | 602.827.8211
Roots & Shoots is published monthly by and for Maricopa County Master Gardeners and printed under the direction of The University of Arizona Cooperative Extension Maricopa County Office.
MAIN OFFICE
University of Arizona Cooperative Extension602.827.82004341 E Broadway RdPhoenix, AZ 85040Monday–Friday 8:00 a.m. – 5 p.m.
MASTER GARDENER CONTACT LIST
Ambassadors:PAULA PUTAO623.486.2356, [email protected] BONNIE NEWHOFF602.943.1843, [email protected]
Design Charrette:SUE LANKER480.947.0552, [email protected] SEIFERT602.494.9307, [email protected] MALDONADO602.573.2410, [email protected]
Help Desk:DON SUTTON480.694.5274, [email protected] DONNA LORCH602.418.5503, [email protected]
Master Gardener Update:OLIVETTE AVISO602.381.4318, [email protected]
Master Gardener and Public Calendar:KAREN SANKMAN480.893.1066, [email protected]
Technical Committee:CARRIE GOODE480.457.8840, [email protected] CHERYL SCHMIDTKE480.732.1527, [email protected]
Facebook.com/MaricopaCountyMasterGardeners
Attention Writers!Please submit your articles for the June issue to: Kelly Obiadi at [email protected] by June 15.
Photo by Lee Ann Aronson; Cornucopia Garden
ROOTS & SHOOTS MAY 2016 PAGE 3
MAY MASTER GARDENER UPDATE
The MG Update on May 11, will be about phenology, the understanding of how climate change impacts our environment. Our speaker is LoriAnne Barnett of the University of Arizona faculty. She will take us on a walk to view our demonstration gardens to teach us how to recognize the signs of climate change in our personal environments.
To ask questions or volunteer, contact Olivette Aviso at 480-235-5989
The University of Arizona is an equal opportunity, affirmative action institution. The University does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, veteran status, or sexual orientation in its programs and activities. Persons with a disability may request a reasonable accommodation, such as a sign language interpreter, by contacting Jo Cook, Program Coordinator, at [email protected] 602-827-8211. Requests should be made as early as possible to allow time to arrange the accommodation. Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Jeffrey C. Silvertooth, Associate Dean & Director, Economic Development & Extension, College of Agriculture and Life Sciences, The University of Arizona.
STAFF
KELLY YOUNG Assistant Agent, ANR/Urban Horticulture602.827.8219, [email protected]
REBECCA SENIOR Assistant in Extension, Ornamental Horticulture602.827.8276, [email protected]
JO COOK Program Coordinator602.827.8211, [email protected]
YVONNE COOPERProgram Coordinator602.827.8239, [email protected]
ANGELA ENTZELProgram Coordinator, Food Access602.827.8212, [email protected]
SHARON DEWEYSpeakers Bureau602.827.8209, [email protected]
MARINA ACOSTAProgram Coordinator, School & Community Gardens 602.827.8221, [email protected]
LUPE REYESDepartmental Secretary602.827.8253, [email protected]
Photo by Chris Wais; Jake’s Arbor
ROOTS & SHOOTS MAY 2016 PAGE 4
RGRP 2016 Tour: Epilogue
written by LINDA LARSON
More than 600 visitors toured six fabulous gardens on a picture-perfect spring day in March. Garden owners, Cricket Aldridge, John Eisenhower, Judy Reid, Jeannette Sletten, Linda Thieken, and Karen Klein offered up their best practices and ideas to a grateful group of garden lovers. Twenty Master Gardeners were positioned throughout the gardens to answer questions about everything from turf, composting, container gardening, planting for year-round color to beneficial bugs. From my position as a garden assistant in Linda Thieken’s garden, I could see that visitors found great delight in finding experts to interact with and get answers to their gardening questions.
The Garden Fair at Sonoran Sky elementary school featured 19 vendors offering garden art, birdhouses, artisanal soaps, wood items from manzanita, oak, and agave, botanical papers, and fiber products, as well as garden books from the Master Gardener program.
Each garden had great ideas to be shared. The Wonderland Garden at Sonoran Sky had a hanging garden made out of plastic bottles and hand-made ceramic tiles on the wall. Jake’s Arbor exhibited over 30 varieties of trees for home gardeners to consider using in their own garden. The Cornucopia Garden turned an unwanted basketball court into a series of hoop houses and an experimental hydroponic garden. In the Secret Garden there was a patio filled with containers, including a tower garden for vertically growing vegetables in water. The Wild & Free Garden was an example of the use of bold paint colors to create a unifying pallet as a background for a varied plant collection. Finally, the Eclectic Garden included grass, beautiful low-water trees and plants, succulents and cacti, fruiting trees, roses, blooming perennials, and vegetable beds.
Garden tour visitors were surveyed and 93% of them felt their money and time were well spent attending the tour. An equal percentage indicated they would recommend the tour to family and friends. This is important as the tour is the primary fundraiser for the Master Gardener Program.
There was a great feeling of celebration on tour day. Tour coordinators Bill Felton, Twyla Marti, Linda Thieken, and Chris Wais were pleased with the culmination of a years’ work to produce the tour. Master Gardener volunteers stepped up to deliver tables, signs, pamphlets, and sandwiches for lunch. They served as subject experts, garden guides, garden coaches and captains. On the Monday following the tour, even more volunteers showed up to pick up the equipment and return it to the extension office. That beautiful sunny day was one of sharing, learning, and inspiration.
Photo by Barry Allan; Cornucopia Garden
Photo by Lee Ann Aronson; Cornucopia Garden
Photo by Emily Bartle; Eclectic Garden
ROOTS & SHOOTS MAY 2016 PAGE 5
RGRP 2016 Tour: Epilogue, continued
Planning for next year’s tour is currently underway. The 2017 garden selection committee is already at work considering gardens in the east valley. If you would like to submit your garden for consideration, please contact Sue Lanker, Garden Selection Committee Chair, at [email protected] for details.
Tour coordinators are asking for your support to help with this exceptional event. For more information on what you can do, contact Program Coordinator Jo Cook at [email protected] and watch your email for volunteer requests to show up in your inbox.
Photo by Emily Bartle; Secret Garden
Photo by Emily Bartle; Wild & Free Garden
Photo by Howard Aschoff; Jake’s Arbor Login to MG Central to view the calendar of events.
Please submit any calendar events to Karen Sankman at [email protected].
ROOTS & SHOOTS MAY 2016 PAGE 6
Master Gardener-Supported Meetup Group Takes the RGRP Tour
article and photo by LISA DUBAS
Since 2006 I have been an organizer with the online community Meetup. Meetup is a website designed to bring together people with similar interests. The “organizer,” or event host, of a Meetup group posts an event and interested people can sign up to attend. As an organizer I pay an annual fee to create up to three groups. Since I only use one, I offered one of my groups to the Master Gardener Program and Jo Cook accepted.
The six of us in our Meetup group started at Sonoran Sky Elementary School at 9:30 am and over the course of the day we visited each garden on the tour. We broke for lunch mid-tour, discussed what we had seen so far, and returned to Sonoran Sky at 4:00 pm. All of the attendees said that they had a great time and one told me that the tour was much better than she had expected.
Along with other Master Gardener-sponsored events such as the Citrus Clinic, Fall Festival, and DIG classes, I also post city-sponsored classes and events to the group. I am looking for other Master Gardeners who would like to help me with the Meetup group. You can help post and/or host events or act as a point of contact. To post events you need to be a member of the group, but as an event host your level of involvement is entirely up to you. As host of an event you may choose to act as a guide for the attendees or you can just greet them and help them find each other. I can tell you that it has been my experience that group members have responded better when I offered to be a personal tour guide at events.
The great thing about the Meetup group is posting events online can be done at any time and from any place. I spend approximately two hours per month researching and posting events for the members and I can record that time as social media volunteer hours. When I attend events with a Meetup group I record my hours as volunteering at the event or education hours if attending a class. If you are looking for volunteer or education hours, this is a great way to do it. Everything counts!
Thank you to all of the Master Gardener volunteers who made the RGRP tour a success and I hope to bring more people out to the tour next year.
Meetup attendees talking to John Eisenhower about a pine tree outside of his home.
If you are interested in helping out in any way, please e-mail me at [email protected]. I want to build a sense of community in this Meetup group for the benefit of the Master Gardener Program and hosted events create that feeling of community.
If you know of an interesting event not on our Meetup calendar, e-mail me and let me know. You can view the Master Gardener Meetup calendar at: http://www.meetup.com/Gardeners-in-Maricopa-County.
ROOTS & SHOOTS MAY 2016 PAGE 7
PLANT DEFENSE 101OR: How Can Master Gardeners Help?
written by ROB MARIANI
When faced with a bacterial or viral invasion, our immune system recognizes the foreign invader and activates a variety of cytokines, natural killer cells, white blood cells, and other mediators to battle the invading pathogen. The symptoms of an infection, redness, fever, and inflammation, are all signs that our immune system has been activated.
Plants have developed a similar innate system that is very complex, interactive, and not yet well understood, in order to respond to invaders. Pathogens emit effector proteins that attack the plant’s immune system and in response, the plant has its own proteins that recognize the assault. This response is regulated by plant hormones, also called phytohormones, working within a complex network to regulate plant growth, reproduction and response to invaders. As Master Gardeners we use this type of information during discussions with the public on a regular basis. We know that some plant genotypes contain disease-resistant proteins that recognize pathogens, resulting in immunity or resistance to a particular bacteria or virus. An example of this would be recommending the purchase of a particular tomato variety that is resistant to the fungi that cause verticillium and fusarium wilts.
Plants are also able to recognize attacking herbivores via both mechanical and chemical cues. When an insect lands on a leaf surface, the pressure of landing and walking on the leaf breaks trichomes, the fine, hair-like structures on the epidermis of plants, and deposits chemicals from the insect’s tarsal pads at bottom of their legs. Think of the Venus flytrap, Dionaea muscipula. As an insect lands on the Venus flytrap and three sets of hairs have been touched, the plant closes upon the invader, trapping it inside. A disturbance of at least three sets of hairs is required in order for the plant to conserve energy that otherwise would be spent responding to an accidental activation by wind, rain, or dust.
Repeated touching in some plants will cause the accumulation of the phytohormone jasmonic acid. When tomato leaf trichomes are broken by a caterpillar chewing on it, hydrogen peroxide (H2O2) is formed and defensive proteinase inhibitors are expressed to counter the damage. This is of interest to Master Gardeners, since the vast majority of damage to plants is caused by chewing insects. Secretions from caterpillars and beetles at the wound site will also stimulate the immune response. Additionally, some plants can detect when herbivores deposit their eggs upon them and form necrotic areas around the egg, depriving the newly-hatched larvae of nutrients.
ROOTS & SHOOTS MAY 2016 PAGE 8
PLANT DEFENSE 101 or How Can Master Gardeners Help? ...continued
In response to an attack by an herbivore, many plants will release volatile organic compounds (VOCs.) VOCs are chemicals that evaporate easily and enter the air as gases. The smell of freshly cut grass is caused by VOCs. They can attract arthropods to protect the plant or they can repel herbivores by making the plant less tasty or even toxic. Neighboring plants can pick up on the presence of VOCs and adjust their own defense systems for possible attack.
A plant’s defense system can be broken down into direct and indirect. Mechanical protection on the surface of the plant in the form of hairs, trichomes, thorns, spines, thicker leaves or the production of toxic chemicals such as alkaloids, anthocycinins or phenols are part of the direct system. The indirect system is mediated by the release of the previously-discussed volatiles that attract the natural enemies of herbivores and may provide food or housing to enhance their effectiveness. Both systems can be constantly active, causing a significant drain on the resources of the plant, or they may be called into action when damaged by an herbivore. Some plants can actually increase the density of their trichomes by as much as 25-100% within days or weeks of being damaged.
While there are many phytohormones, some play a significant role by initiating a plant’s defense system within seconds of detecting damage. Jasmonic acid activates both direct and indirect defenses. Salicylic acid induces greater defense against piercing and sucking insects than chewing ones. Hydrogen peroxide (H2O2) induced by salicylic acid defends plants against various insect pests. It also acts to release plant volatiles that attract natural enemies. Ethylene plays a role in both herbivore and pathogen defense. It works synergistically with jasmonic acid and has been shown to induce the VOCs used to resist pathogens that degrade plant tissue. Auxins and abscisic acid were originally thought to be involved only in plant growth processes and responses to abiotic stress, but we now know that they are key players in plant-pathogen interactions. Although more research is needed, studies show that leaves and roots have higher levels of phytohormones as well as greater production of volatile compounds than older leaves and roots. From a whole plant perspective it makes sense that the younger portions of a plant to be better defended.
It is important to remember that plants can distinguish between the assault of an insect and mechanical damage from rain, hail, or wind. Plants are able to evaluate the quality and quantity of leaf tissue damage and if the insect chews and tears or pierces and sucks liquids from cells. Two-thirds of all herbivores have chewing / tearing mouthparts. They know when a leaf miner feeds on the soft tissues between epidermal layers and when aphids use their stylets to penetrate between cells and
ROOTS & SHOOTS MAY 2016 PAGE 9
REFERENCES
1. Denance, Nicolas et al. “Disease Resistance or Growth: The role of plant hormones in balancing immune response and fitness costs.” Frontiers in Plant Science. (2013): 4:1-12.
2. Erb Matthias, et al. Role of phytohormones in insect-specific plant reactions. Trends in Plant Sciences. 2012; 5:250-259.
3. Meldau S, et al. Defense on demand: mechanisms behind optimal defense patterns. Annals of Botany. 2012; 110:1503-1514.
4. Heil M, et al. Within-plant signaling by volatiles leads to induction and priming of an indirect plant defense in nature. PNAS. 2007; 104:5467-5472.
5. Furstenberg-Hagg J, et al. Plant defense against insect herbivores. International Journal of Molecular Sciences. 2013; 14:10242-10297.
6. Soler R, et al. Plants as green phones: Novel insights into plant-mediated communication between below- and above-ground insects. Plant Signaling & Behavior. 2008; 3:519-520.
PLANT DEFENSE 101 or How Can Master Gardeners Help? ...continued
into the phloem and are able to recognize compounds in insect oral secretions. This elicits more intense volatile responses than mechanical damage alone.
It is fascinating to me that plants have a defense system so similar to our own. Most importantly to me as a Master Gardener is that we have the background information that can be used in our interaction with the public. Master Gardeners receive many questions regarding insects, bacterial and fungal infections, fertilization and irrigation among many other things. With greater knowledge of a plant’s defense system we can fully explain the importance of proper pruning techniques, correct irrigation strategies, and fertilization practices and emphasize that when a plant has been properly cared for it is better able to minimize damage and increase the chances for survival.
Photo by Kelly Obiadi; Boyce Thompson Arboretum
ROOTS & SHOOTS MAY 2016 PAGE 10
Terrestrial cacti come from dry regions where no humus is formed in the soil. Humus is decomposed plant material such as you would find in a compost heap. We’ve all seen and held our local Arizona soil. It’s dry and seemingly lifeless without much, if any, humus.
The first thing to know is that black, rich, humus-filled soil does not form in desert areas like it does in other parts of the world. Humus in the desert usually forms when wind-blown, weathered plant debris accumulates under and around plants. The action of rain and weather dissolves the paltry nutrients down to the roots slowly over time. Cacti and succulent plants have evolved to live in nutrient-sparse soil. Growing these plants in a rich, over-fertilized soil will weaken them, providing a happy home to pathogens and bacteria, and lead to an early demise.
Using a pre-packaged cactus mix for potting gives your plants a good start but even this soil can be too rich and dense for most desert plants. To make the soil more “open,” it is important to add pumice and/or perlite. Doing this allows the soil to dry out quickly and allow air to flow around the roots so rot doesn’t set in. Use these additives as 40-50% of your potting mix. Experiment with the ratio to see what works best with your particular plants.
Although individuals and nurseries will never agree on the perfect soil mix, we are lucky to have a local authority that has been growing a wide variety of plants for over 75 years, the Desert Botanical Garden. Their experience with the weather and soil conditions in the low desert is an excellent reference for all of us. Scott McMahon, who is in charge of the cactus collection at the DBG uses this soil mix:
• 2 bags of cactus mix (currently using Black Gold brand)• 5 gallons of pumice• 4 gallons of perlite• 4 cups of gypsum• A small amount of slow release fertilizer like Osmocote
I myself have been growing cactus and succulent plants for over 43 years, and have tried various potting mixes. Now when repotting my plants, I’ve changed my potting mix to the DBG’s and the results have
been fabulous. Better looking plants with dense spines, good roots and LOTS of flowers. My plants are happy and healthy.
With plants that are more prone to rot like Mammillaria weingartiana, have tubers like Tephrocactus weberi, or are in pots over 14” in diameter, I add sterilized 1/4” gravel to the soil to open it up even more. Sterilized gravel? Yes, sterilized. You can sterilize rocks, sand, or gravel by microwaving it on high power for five minutes. Not doing so may introduce pathogens as I once did by using wash gravel that killed many of my plants.
There is no one answer as to what soil is perfect for your plants. It depends on the type and size of the plant, the kind of pot it’s in, the microclimate where you intend to grow it, and what’s going on underground. Learn from others, keep records, and experiment to see what works best for your plants in your yard.
For more information please refer to the following U of A publication: http://extension.arizona.edu/pubs/cactus-agave-yucca-and-ocotillo
SOIL FOR CACTUS AND SUCCULENTSarticle and photos by SUE HAKALA
Mammillaria baumii is in a 20” pot and has extra pumice and gravel in the mix to really open up the soil.
Tephrocactus weberii forms a large underground tuber and needs a very open soil so it doesn’t rot.
ROOTS & SHOOTS MAY 2016 PAGE 11
Many Master Gardeners attending Central Arizona Cactus & Succulent Society (CACSS) meetings have expressed an interest in going on a CACSS plant rampage. A bus trip is being planned for August 12-14 to southern California. We will leave at 6:30 a.m. from the Desert Botanical Garden parking lot on Friday, August 12th and return about 9 p.m. on Sunday, August 14th and are staying at the Oak Tree Inn in Monrovia, CA. The bus trip will include a visit to the Huntington Botanical Garden, the Inter-City Show at the LA County Arboretum, and various nurseries and growers in the area.
This is a wonderful way to meet new people, get to know others better, get great plant advice, add interesting and unusual plants to your collection, and have a lot of fun. It is a great time and the Inter-City Show is spectacular! The cost will be $200 per person sharing a double and $294 for a single. The hotel has a free continental breakfast but other meals would cost extra.
Payment is required to secure a room and seat on the bus. Please print this page, complete the form at the end of this article and send it with your credit card information or a check to the address shown. Please do not send cash through the U.S. Postal Service. If the person you are sharing a room with is not included in your submission, please add their name at the bottom of the form so we'll know it is forthcoming.
Enjoy reading two articles about prior bus trips to California published in the CACSS Central Spine newsletter. Go to the CACSS web site at http://www.centralarizonacactus.org. Choose Newsletters on the left side and scroll down to these articles:
CACSS Bus Trip to San Diego, by Jeanne Ann Brush, June, 2012Club Bus Trip 2010, by Sue Hakala, September, 2010
Please contact Steve Martinez at 602-688-4339 or Gard Roper at 602-966-9745 with any questions. See you on the bus!
CACSS CALIFORNIA BUS TRIP 2016 FORMPlease Print
Member(s) name(s)__________________________________________________________________________________
Phone___________________________________ email_____________________________________________________
Amount paid______________________________Single_________Double__________
Sharing with________________________________________________________________________________________
Payment method: Cash__________Credit card__________Check___________
Credit card: _______________Number____________________________________Expiration date________________
Complete with your credit card information or include a check made out to CACSS. Mail by June 5th to:
Rita Gosnell25425 N. Bronco TrailScottsdale, AZ 85255
Central Arizona Cactus and Succulent Society Bus Tripwritten by STEVE MARTINEZ
ROOTS & SHOOTS MAY 2016 PAGE 12
April saw the end of a Brussels sprouts experiment at the demo garden. Three varieties with 70, 80, and 90 days-to-maturity were planted from seed late last September. Plants were thinned, fertilized, lower leaves removed, mulched, fenced from predation and watched. In March, the growing tips were pinched to encourage the plant to make the sprouts. Loose growth not resembling 'petit choux,' or little cabbages, blossomed at each node, not the tight balls of green that might pass for sprouts, and they promptly became host for lots of aphids. So, what happened? Brussels sprouts are usually grown where decreasing daylight is in synchrony with cooler temperatures. Here the initial growing season is cooler, with shorter days, followed by increasing heat and longer days and the winter was warm this year. Not exactly the right conditions to produce a great crop. But nothing ventured, nothing gained. Perhaps another winter, with a cooler January and February, would have resulted in a less-disappointing harvest. Fortunately they make great compost.
The summer vegetable garden should be almost completely planted now and most of the spring plantings harvested. Asparagus is going to fern, making a lovely green hedge, and bees are celebrating all that lovely pollen as the poppies begin going to seed. Jerusalem artichokes are about knee high. Allow the last small buds of artichokes to bloom. The popcorn at the demonstration garden is being allowed to ripen on the stalks. Once dry and shucked, the kernels can be rubbed off the cobs and popped! Spring blooms in desert landscapes have faded and days are getting longer and hotter. We had some rain, but not nearly as much as we had anticipated given the hype about El Niño.
In the vegetable gardens May is catch-up month. Basil, Armenian cukes, melons, black-eyed peas, even okra and sweet potatoes can be planted as space in the garden opens up. Mulch tomatoes if you haven’t yet and make sure that the shade is up and secure. We can expect an early crop of fruits this year. Don’t neglect your compost - keep turning and keep it moist. When finished it will make good mulch around those summer crops and be ready and waiting when you do soil prep for fall planting. Summer flowers can still be planted. Try zinnias, sunflowers of all sizes and colors, cosmos, and cleome. Lots of fun selections can be found in garden centers. Some are pretty tough customers, so experiment. Flowers planted amongst your herbs and vegetables make for pretty bouquets inside and more bees outside!
If there is a palm in your future now is the time to plant it as they are truly creatures of the heat. Be sure to monitor the irrigation carefully. As days get longer and warmer the plant’s root ball may dry out before the surrounding soil does. Be aware and water as needed.
Peaches, plums, hybrids, and nectarines will be ripening soon. Harvest as soon as fruit ripens and share your bounty! Protect your trees from the carnage caused by birds, roof rats, and your pets. Watch for leaf footed bugs and kill them as you find them. Do not leave dropped and damaged fruit to attract unwanted pests. Compost it or throw it out. Litter from past seasons provides a place for pests to hide and reappear season to season, so good housekeeping is part of orchard upkeep.
Mallows and other spring bloomers may look a bit ragged these days and are best trimmed after they bloom. The bloom stem can be cut off to encourage another round of flowers during the monsoon and up to a third of the plant beyond the flower stem can be removed to keep its size in check. Summer blooming plants may be trimmed back after flowering but are often left until the monsoon or early fall here. Follow up trimming with a good, deep soaking for desert plants to set them up for what could be another long hot summer.
As summer weeds appear, add some of the ubiquitous purslane to salads, cool summer soups, smoothies, or even cook it with garlic, tomatoes, and peppers. Pull weeds by the roots and compost them if they are not blooming or setting seed. Collect your wildflower seed now or just let it scatter naturally to pop up at will next time around.
Palo verde beans are beginning to swell. Pick a few before they become hard and steam them until they are bright green and tender. Toss with seasoned salt and enjoy them as a change from edamame. If you like the taste, harvest a bunch while they are still tender, blanch, and freeze them to snack on all year long. To blanch, drop them into boiling water for a minute or two then immerse in an ice water bath. This stops enzyme change, and the frozen product is just as tasty when prepared to eat after thawing.
Happy spring and see you in a garden!
DIGGINGSwritten by PAM PERRY
ROOTS & SHOOTS MAY 2016 PAGE 13
When I think of Tom Hornyan, our well-deserving Master Gardener Volunteer for the Month of May, the words innovation and dedication come to mind.
Tom Hornyan deserves a huge thank you for his many contributions to the Master Gardener Program. When Tom started working at the Master Gardener Help Desk almost two years ago, the system relied on paper “problem” tickets which often resulted in inefficient handling. Paper tickets tended to get misplaced, delaying a timely response to the client's question.
As a computer scientist, Tom thought that the solution would be to replace the paper system with an automated one. He wrote a software program that would take a question from the initial inquiry through investigation and final response. Months of meetings, collaboration, fine tuning and approvals followed. As of May 1, 2016, the Help Desk will be a completely electronic system.
Born and raised in Aurora, Illinois, Tom attended an electronics technical school and later graduated from Arizona State University with a degree in Computer Information Systems. Professionally, he followed his many interests. Starting as an electrical technician at an atom-smashing lab, his interest in aviation led him to a stint as an air traffic controller. Upon graduation from ASU, he went to work at Intel, where he worked until his retirement.
Tom attended the Maricopa County Master Gardener Program in July of 2014, when, after 30 years of gardening in Arizona, retirement allowed him the time to further pursue his interest in low desert gardening. Today on his one-acre property he has a 1,500 sq. ft. raised vegetable garden, 15 citrus trees, 14 deciduous fruit trees and 19 ash trees. He also has a completely automated greenhouse for plant starts.
What's next for Tom with the Master Gardener Program? For one thing, the Help Desk's automation project is far from complete. Next comes classroom training for volunteers, followed by on-the-job training, and most likely further refinement of the system.
According to Tom he enjoys volunteering at the Help Desk and likes problem solving, so as other projects face challenges, it wouldn't be surprising to see him jump in and volunteering his skills.
In order to recognize exemplary Master Gardener (MG) volunteers, the heart and soul of the Master Gardener Program, the Peer Support Committee and the MG Advisory Board have instituted a Volunteer of the Month Program.
Each month, members of the Advisory Board, along with event and program coordinators, will nominate several volunteers, each of whom demonstrates the following characteristics of excellence:
The Master Gardener:
✦ keeps his/her commitments; ✦ demonstrates enthusiasm; ✦ demonstrates respect for others’ ideas
and work; ✦ demonstrates professionalism by:
• being approachable • having a helping demeanor • dressing appropriately for the occasion • respecting diversity • being honest in all things; and
✦ contributes to the mission of the Master Gardener Program.
From the group of nominees, one individual will be randomly selected to be Volunteer of the Month. That volunteer will then be featured in an article in the next issue of Roots and Shoots.
Volunteer of the Month: Tom Hornyanwritten by LISA MORAST
ROOTS & SHOOTS MAY 2016 PAGE 14
DESIGN CHARRETTEwritten by THE DESIGN CHARRETTE TEAM
What is a Design Charrette... And How Can I Participate?
A design charrette is a forum hosted by a Master Gardener to develop design ideas for a chosen landscape. As a Master Gardener, you can host a charrette for your own property. This is a three-hour event that includes a tour of the grounds, potluck and design discussion. The number of attendees is usually limited to 12. Interns may host a charrette once they have attended one.
HOSTS: Receive the benefit of free design ideas. As the host, you will provide a tour of your property, which includes plant identification and information, researched or experimental. The host provides a letter of intent for the property that prioritizes goals, needs and problems to be solved. A simple drawing of the property must also be provided to the group to use in their landscape design. Lastly, the host provides cups, plates, utensils, napkins and water. Guests will bring the food.
GUESTS: No formal landscape design education is required. But we do require that you bring your imagination! Come; enjoy the garden tour, plant identification and the opportunity to learn from fellow Master Gardeners as we share our design ideas. Each guest will need to bring a potluck dish. Design charrettes are held on Saturday mornings and the host and Design Charrette team determines the date.
Design Charrette Team:
Sue Lanker, Suellen Seifert and Mitzi Maldonado e-mail: [email protected]
Design Charrettes on Summer Hiatus
Master Gardener design charrettes will be resuming in September. If you are interested in getting design ideas for your garden and would like to put your garden on the new season’s schedule, please email us at [email protected].
Look for announcements of upcoming charrettes in your email as September approaches, and in future issues of Roots & Shoots.
The Design Charrette Team:Sue Lanker, Suellen Siefert and Mitzi Maldonado
Photos by Karen Sankman
ROOTS & SHOOTS MAY 2016 PAGE 15
Naturally Sweet Food in Jars: 100 Preserves Made with Coconut, Maple, Honey, and Moreby Marisa McClellan(Running Press, 2016) pp. 216 with index
I love growing fruit. Other people love growing vegetables. Still others are nuts for nuts. When it’s time to harvest it always seems that we have so much more than we need, but we can plan to preserve the excess rather than letting it go to waste. Marisa McClellan, the author of "Naturally Sweet Food in Jars: 100 Preserves Made with Coconut, Maple, Honey, and More," has devoted a fair amount of her life to her interest in small batch food preservation. The common acid method of home canning using table sugar (refined sucrose) is not appreciated by everyone and finding "healthier" natural sugar substitutes to replace refined sugar is desired by some. In this case, developing acceptable and safe natural sugar substitute recipes is no easy task, and this is a rather unique book because of it.
This is the third of Marisa McClellan's books on small-batch canning and it consists almost entirely of refined-sugar-free recipes. It seems to be assumed that the reader is already familiar with home canning methods, however sufficient instructions are included at the beginning of the book along with the author's suggestions and experiences with many home canning tools and variations. The book is organized with each chapter covering a particular refined sugar substitute for which she has developed recipes - honey, maple sugar and syrup, agave syrup, coconut sugar, fruit juice and for me, the most inspirational, dried fruit as sweeteners. She does not cover modern chemical sugar substitutes in this book, but she does make some recommendations for people, especially diabetics, who may wish to experiment with developing such recipes.
Sugar, especially refined sugar, adds structure (stickiness, "set") as well as sweetness to a recipe. Unrefined sugar substitutes often fail to create a similar texture in baking or canning and that texture must be recreated via other means; hence the value of her recipes and experimentation presented here. McClelland also covers how unrefined sugar substitutes lack the preservation power of table sugar resulting in a shorter shelf life, discoloration, and color fading. The substitutes, however, being unrefined may impart their own unique flavoring to a recipe that can enhance the development of the product imparting unique, complex flavors.
There are around 30 pages of introduction devoted to the necessity of this new book and some general considerations involved in substituting natural sugar substitutes for pure refined sugar. The beginning of each chapter offers a table of contents for each sugar substitute recipe that follows and comments on canning specific to that particular substitute. The book utilizes a wide variety of fruits and vegetables that can be grown in Maricopa county including almonds, mangoes, cucumbers, kumquats, strawberries, melons, chilies, pecans, potatoes, tomatoes, and many more.
BOOK REVIEWwritten by POWELL GAMMILL
Author Marisa McClellan
For more information see her blog:
http://foodinjars.com/
By preserving the bounty of our gardens we can know everything that has happened in the growing and preparation of our food and we become less dependent on someone else to provide us with our nourishment. This also allows for the enjoyment of foods that are difficult to obtain from a grocer or not in season very long, not to mention we can buy food in excess when it is lower in cost and plentiful in supply to preserve it for later use.
ROOTS & SHOOTS MAY 2016 PAGE 16
Wandering, Wondering, Noticing... Parks & Garden, History & BeautyA Traveling Gardener
written by LINDA LARSON | photos by RICH LARSON
This year marks the 100th anniversary of the law signed by President Theodore Roosevelt founding the National Park Service. Writer and historian Wallace Stegner called national parks "the best idea we ever had. Absolutely American, absolutely democratic, they reflect us at our best rather than our worst." Where Europe has ancient cathedrals, we have ancient trees, grand vistas and open ranges. Our 410 national parks hosted approximately 307,000,000 visitors from around the globe in 2015. The park service is charged with managing not only our national parks but national monuments, seashores, lake shores, recreation areas, and historic sites and parks.
In February a 3D IMAX film, National Parks Adventure, narrated by Robert Redford, was released showcasing highlights from thirty of the national parks. There are moments in the movie, as it takes you flying over canyons and delving into caves, where you feel the urge to reach out and touch the rock walls or ice crystals. The film will inspire you to “Find Your Park,” which just happens to be the theme for the year-long celebration.
I’ve wandered through a number of national parks and I always enjoy a view that includes flowers. Death Valley National Park had a rare “super bloom” event this year due to unusual October rains. The Hanging Garden trail in
Utah’s Zion National Park has plants growing out of canyon walls where water seeps through, Wyoming’s Grand Tetons has swaths of yellow wildflowers accessorizing the high peaks, and Maine’s Acadia National Park has a native plant garden complete with benches and a birdhouse.
This year the Northwest Flower & Garden Show’s theme was America the Beautiful: Celebrating America’s National Parks and Landmarks. Inside the Seattle Convention Center, stunningly life-like vignettes of iconic national park images were recreated in miniature using plants, flowers and stone. Views of the Teton Range and the desert southwest were widely admired.
Wildlife and biological diversity are an important part of the park experience. The National Park Service is responsible for this and many other elements of the parks including maintenance of roads, campgrounds, water systems, lodges, visitor safety, and cultural heritage protection. The national parks were set aside by previous generations for our enjoyment, and now it is our responsibility to see that the parks and all they represent are left for future generations. Our parks need our voice, our support, our advocacy. We must leave them unspoiled and “For the Benefit and the Enjoyment of the People” as inscribed on the Roosevelt Arch entrance to Yellowstone Park.
ROOTS & SHOOTS MAY 2016 PAGE 17
Ken Burns’ film series, The National Parks: America’s Best Idea, tells the story of John Muir and President Roosevelt’s three days of camping in 1903 among the trees of Yosemite. Roosevelt was supposed to return from the excursion to attend a formal dinner but he hatched a plan to stay behind to talk with John Muir, because “he wanted to spend some time with the trees.”
Our grand trees, our grand wild places protected as our national parks and monuments have a way of helping us recalibrate our place in the world, to remind us of what is important.
Linda Larson is an advocate for the importance of public green space and the value of nature in our lives. She writes as “A Traveling Gardener, wandering, wondering, noticing. . .” http://travelinggardener.com/wordpress/
She is a lifelong lover of flowers, Master Gardener, and gardener in Mesa, AZ for over 30 years. One of her earliest memories is of daffodils lining the small stone path to her grandmother’s door. Personally visiting hundreds of gardens in many parts of the world, she shares her insight and discoveries entertaining readers and audiences.
A Traveling Gardener... continued
ROOTS & SHOOTS MAY 2016 PAGE 18
ONION: Vegetable of the Month for May
The multi-layered textures and flavors of the onion (Allium cepa) make it a staple in the kitchen. A member of the Amaryllis family, onions are related to chives, garlic, leeks, scallions, and shallots. Most of the 750 species of onion grow in the Northern Hemisphere. The characteristic onion-like pungency comes from chemical compounds in the plant and sulfur in the soil. In fact, where sulfur is not present in the soil, onions lose their distinctive taste and odor. Loaded with biotin, manganese, copper, and vitamins B6 and C, onions are low-calorie and low on the glycemic index – good news for people watching their blood sugar levels.
Throughout history, onions have grown wild in many parts of the world. People began cultivating onions at least 5,000 years ago in Asia. This hardy crop was less perishable than other foods and easy to transport. Thriving in a variety of soils and climates, onions were used for food, medicine, and depicted in art. Traces of onion have also been found with Egyptian mummies dating back to 1803 BCE. The onion’s circle-within-a-circle structure symbolized eternal life to the ancient Egyptians. The pilgrims brought onions with them on their journey to North America in 1620 and found Native Americans were already using wild onions as food, poultices, dyes, and even toys.
Onions can be grown from seed, sets, or transplants. Choose from short-day varieties, as these are best suited for growing in the southern United States. The soil should be nitrogen-rich and well-draining. Onions are heavy feeders, so add aged manure or a balanced fertilizer to the soil before planting. Sow onion seeds in late September to be harvested in April and May. When growing onions from sets, plant in full sun in early spring, placing sets one to two inches deep and one to two inches apart, then thinning as needed to a four inch spacing between each plant. Rows should be planted 12 to 18 inches apart. Keep them well watered, but not soggy, for larger onions. When the bulbing process begins, the soil will be pushed away, but do not replace it. This could lead to rot. Now is the time to apply a nitrogen-rich fertilizer, however do not use any soil amendment containing any form of sulphur. Doing so would make the onions overly-pungent.
Pests that can affect onions include thrips and onion root maggots. Treat the former with insecticidal soap; the latter by covering emerging onions with fine mesh netting secured at the edges. Mold, mildew, or rot can form during growth, curing, or storage. This is usually a result of high moisture/humidity.
Harvest onions when their leaves lose their color, weaken at the top of the bulb and flop over. Do not leave the bulbs in the ground for more than 14 days after this occurs. Carefully pull up your onions and let them sit in the sun for another day or two to start to dry. The next step is curing, essentially more drying. Spread the onions out in a warm, dry, airy place out of the sun. Turning the bulbs a couple of times while curing will help promote even drying and make sure the onions have no wet spots on them before placing them in storage. After a week or two when the onions feel paper-dry on the outside, cut off the tops an inch above the bulb and remove the roots. Place the cured onions in mesh bags, baskets, nylon stockings or other container that allows for good air circulation. Keep them in a dark, dry environment at 40 degrees F or below. Don't store onions with apples or potatoes; the humidity will turn the onions mushy. Depending on storage conditions, your onions will keep for several months.
written by NATALIE GAGNON
Photo by Karen Sankman
Photo by Pam Perry
ROOTS & SHOOTS MAY 2016 PAGE 19
French Onion Soup
Makes 6 (1-cup) servings at 400 calories per serving. Time: 90 minutes.
Ingredients:
1-1/2 pounds onions - thinly sliced3 tablespoons unsalted butter3 tablespoons olive oil1/2 teaspoon sugar6 cups beef stock (or vegetable stock)4 tablespoons brandy1/2 teaspoon Dijon mustard1 teaspoon salt1/2 teaspoon black pepper1 loaf French bread12 slices Swiss cheese
Directions:
1. In a Dutch oven, heat butter with oil and sugar until the butter and sugar have melted.
2. Add the onions and cook over moderately low heat for 15-20 minutes, stirring to brown them evenly.
3. When onions have turned soft and golden brown, gradually stir in beef stock.
4. Bring to a boil; lower heat and simmer gently, covered, for 1 hour.
5. Toast rounds of French bread.
6. When soup is cooked, stir in the brandy and the Dijon mustard, and taste for seasoning, adding salt or freshly ground black pepper if necessary.7.
8. Place ovenproof soup bowls or crocks on a baking sheet with sides.
9. Ladle the hot soup into the bowls and top each serving with 1-2 slices of toasted French bread (or croutons).
10. Lay 1-3 thin slices of Swiss cheese on top of the bread.
11. Under broiler, melt cheese until golden brown and bubbly. Serve immediately.
Photo by Flickr user Jeff Sandquist under CC BY 2.0 (cropped)
ONION: Vegetable of the Month for May... continued
A light springtime meal might include a crisp green salad and a savory bowl of soup. Adapted from the Robert Carrier Cookery Course (1974) is a classic recipe for French onion soup, courtesy of Kathy Maister.
Natalie Gagnon is a Maricopa County Master Gardener intern. Her butterfly gardening website is at www.mynatureplace.org.