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January gardening calendar

12/26/2017

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JANUARY GARDEN CHECKLIST
  • A herbicide containing glyphosate can be used on dormant bermudagrass lawns in January or February when temperatures are above 50 degrees Fahrenheit for winter weed control. Make sure your bermuda lawn is completely dormant or you will damage it.
  • Mulch is important in protecting young plants from frost heaving. A 2 to 3 inch mulch will reduce heaving problems which occurs with alternate freezing and thawing. Newly planted plants (2 inch potted plants) can be pushed completely out of the ground.
  • January through February is a good time of year to move plants from one location in the landscape to another. Water and mulch transplanted plants well.
  • More on trees. Remove grass and maintain 3’ to 4’ diameter of grass free area around young trees. Many research studies have all come to the same conclusion, that eliminating competition from around the immediate area of the tree contributes to a dramatic increase in growth of the tree. Keep a 2 to 3 inch layer mulch in this grass free area.
  • Staking newly planted trees is recommended for large trees however, stakes should be removed after the first growing season. Stakes should be loose to allow the tree to sway in the wind. Trees allowed to sway develop a stronger root system and a sturdier trunk.
  • A word on watering trees. Water as needed but let the soil dry down somewhat between irrigation. Waterlogged soils kill many tree species. Remember, plant roots need to have fresh air to breath, they will drown as you would in a bucket of water.
  • Winter is pruning time for most landscape trees. You may need to remove lower limbs of young trees each winter as it matures. Ideally you would want your lowest limb six feet from the ground. Do any corrective pruning while trees are young, removing narrow crotch angles, double forks, etc. Remember to cut limbs back to the trunk leaving only the small ridge. No sealants are necessary. You can expect a wound from a 1 inch limb to heal over by the second year after cutting if not by the end of the first year. Larger wounds will take longer to seal.
  • Vegetable gardens need to be cleaned up if you haven’t done so. Winter cleanup reduces insect and disease pressure for the coming growing season. This refuse probably needs to stay out of the compost pile. Our compost piles may not get hot enough to kill harmful pathogens. Asparagus stalks can be cut back and beds need a new layer of compost (2 to 3 inches).
  • Till garden plots without a cover crop to expose overwintering insects to the winters cold. Do not till when soil moisture is high causing clods to form. Incorporate compost, animal manures, etc. at the same time to garden plots needing organic matter.
  • This winter, remove bagworm bags from shrubs which were infested this past summer. Eggs were deposited within the bags by female worms, shortly before they died. Physically removing and destroying the bags will reduce or eliminate problems this summer.
  • Winter months are an ideal time to submit soil samples to our office. The accuracy of the soil test is a reflection of the sample taken. Be sure the sample is representative of the area to be treated. As a general rule pull soil from 15-20 random spots of area to be tested at a depth of four to six inches. Mix these samples together and submit a pint of soil for testing. You are not limited to the number of samples submitted. Test results will be returned to you within two to three weeks of being submitted.
  • This is a good time of year to cut poison ivy vines from trees at the ground level and paint the cut end with full strength Brush-B-Gon or glyphosate. Handle vines with plastic gloves and wash up thoroughly to avoid itching results.
  • Avoid the temptation to fertilize houseplants during the winter months unless they are under grow lights or very high light conditions.
  • When the temperatures are below freezing, avoid much contact with plant material outside. Frozen plants are brittle, and limbs can be broken easily. If ice or snow are on your plants, use caution around them. Heavy loads of snow can be lightly brushed off, but stay away from ice-laden plants. You can't remove the ice without breaking off branches.
  • Mulch strawberry beds now with straw. Keep the straw off the crowns. The straw will keep fruit from touching the soil and rotting.
  • Don’t forget about the birds. Make sure they have fresh water to drink and food to eat.
Mark D. Keaton
County Extension Agent
Telephone: 425-2335

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Join Us At our monthly meeting

12/26/2017

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First Presbyterian Church, 1106 Spring Street, Mountain Home
Master Gardener's are a fun group of folks and enjoy sharing our love of gardening with any visitor. At our meeting we have speakers, refreshments, & fun. Come join us at one of our meetings.

Meeting Dates:
January 11th. from 1:00 - 3:00 pm

Meeting Place:
The First Presbyterian Church
1106 Spring Street
Mountain Home, AR


January Speaker:
Jane and Frits Druff will speak on their trip to the Oregon International Conference last year.

Master Gardeners Monthly Radio Program:
Mountain Talk Radio Jan. 18th on 97.1   7:15 a.m. - 8:am.

Master Gardener Host this month is Tommy Hagan

New 2018 Board Members
President                                     Frank Sinning
Past President/Advisor              Phyllis Henley
VP-Susan Chamberlain               Membership Coordinator
VP-Penny Wells                           Gardens Coordinator
VP-Ceil Gaseicki                          Public Events Coordinator
Treasure                                        Marcia Taylor
Secretary                                      Carol Babsky and Judy Brieske
MAL (Member at Large)              Kathy Gilmore
NMAL (New Member at Large)  James Weigand

Directions:
From Mountain Home
Take US Hwy. 62B East through Mountain Home until you come to Cardinal Street. Cardinal Street is the intersection just past Harp's Grocery.  Turn right onto Cardinal Street and travel South until you come to the first stop sign which should be Spring Street. Turn left onto Spring Street and go down the hill past the bridge and the First Presbyterian Church will be on your right hand side. 

From Gassville:
Take Hwy. 62/412 towards Mountain Home. Once you get to Mountain Home continue on into Mountain Home on US 62B. This will take you through town till you get to Harp's Grocery and you come to Cardinal Street. Cardinal Street is the intersection just past Harp's Grocery.  Turn right onto Cardinal Street and travel South until you come to the first stop sign which should be Spring Street. Turn left onto Spring Street and go down the hill past the bridge and the First Presbyterian Church will be on your right hand side.
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Planning a vegetable garden

12/20/2017

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Winter is a good time to start planning your spring
​vegetable garden. ​These are some things to consider.





​Many factors should be considered when selecting the garden site. The size of the garden is determined by the available space, the number of members in the family and how the vegetables will be used.

Sunlight is essential to plant growth. Vegetables should receive a minimum of six hours of direct sunlight during the day. Tomatoes, corn, peppers, cucumbers, root crops and melons need full sunlight. Some of the leafy vegetables like cabbage, broccoli and cauliflower will tolerate more shade.

The roots of trees, large shrubs and hedges compete with vegetables for nutrients and moisture. Additional plant food and extra water help compensate for this competition but will not relieve shade problems.

Surface drainage of excessive rains is desirable. Using slightly sloping areas helps, and areas that are more sloped may be used if managed properly. Contour the rows to the shape of the slope (plant around the hill). You can construct terraces or raised beds if the slope is too steep.
​A soil test can make the difference between success and failure in the garden.  Soil testing is a free service provided by the Cooperative Extension Service and the Soil Testing Laboratory. 

Soil tests are desirable to determine the pH level and the amount of nitrogen, phosphorus, potassium and calcium in the garden’s soil.  They are helpful if the samples are taken properly and the recommendations followed.  Your county Extension office has instructions and containers for submitting the samples.

The pH of the soil can be adjusted to make sure that soil nutrients are available.  Most native soils in Arkansas are acidic and need to be amended with lime to raise the soil pH. 

The vegetable garden should be slightly acidic with a pH level ranging from 5.8 to 6.8.  Lime takes 6 to 8 weeks to alter soil pH and should be applied in the fall or late winter.  Agricultural lime has a mix of particle sizes and will provide long term control of soil pH.  Pelletized or lawn lime has very fine particles and reacts over a much shorter period of time but needs to be reapplied annually.  Reduce the recommended rate if using pelletized lime.

​Liming the soil makes nutrients available to the plants especially calcium.  Gypsum can be added to increase calcium if the soil pH does not need to be raised by lime.
Plant perennial crops such as asparagus and strawberries over to the side of the garden since they will remain in the same area for many years.

Put all tall growing crops together where they don't shade out low growing crops.

​Follow quick growing, early spring crops with warm season crops during the late spring and summer
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Paperwhite Narcissus

12/18/2017

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I’ve always liked flower bulbs and especially enjoy forcing them to bloom. One of the easiest bulbs to force is the Paperwhite Narcissus (Narcissus tazetta). Unlike most daffodils, this species requires no chilling to flower.

To the daffodil fancier, these bulbs are called the "polyanthus group" -- literally "many flowers." All tazettas have a number of blooms at the end of the scape, not just one as seen in the common daffodil. The cultivars can be divided into three groups; the bi-colors, the doubles and the whites.
The name paperwhite narcissus is best used for the white group. Ziva, a selection developed by an Israeli breeder in the 1970s, is the most common. The bulbs and foliage are typical for daffodils in general.
​Flowers are all white and about the size of quarter, but borne in a cluster with up to a dozen blossoms. Inside the field of six white petals sets a small white cup. The name "tazetta" in Italian means "small cup". All paperwhite narcissus have a strong fragrance, but Ziva’s is particularly strong. Many consider it too strong, a kind of musky sweetness.
Paperwhite narcissus is the oldest and most widely distributed of the genus. They originated in the Mediterranean region and adjacent areas of central Asia, but were an early item of commerce. They arrived in China during the Late Sung period, about 1,000 years ago, probably introduced by Arab traders. They became intimately associated with the Chinese New Year celebrations, because they can be bloomed easily in January.
Our custom of forcing paperwhite narcissus in a bowl of gravel filled with water is a Chinese custom. The Chinese name for the flower is shuixian, and translates as "water fairy". But, think of it as an assemblage of Daoist deities associated with water, not cute Tinker Bell-like fairies of Western folklore. As a symbol, the flowers are supposed to be the purveyor of great happiness.
During the late Victorian period, Chinese art and style seemed quite popular. During the late 1800s the Dutch, always looking for new categories of bulb crops as fashions change, began growing the polyantha narcissus in large numbers.
​During the late Victorian period, Chinese art and style seemed quite popular. During the late 1800s the Dutch, always looking for new categories of bulb crops as fashions change, began growing the polyantha narcissus in large numbers.
They made many introductions of new hybrids and promoted the idea of forcing these bulbs indoors in the Chinese fashion to the Victorian ladies of the day. But, with the opening of WW I, interest in tazettas waned and no new cultivars were introduced.
Tazettas are commonplace in California where they are often called Chinese sacred lilies. Most of these early Chinese immigrants were from Fujian Provenance (on the mainland opposite Taiwan), which also was where the bulbs were produced for the Chinese New Years festivities.
I usually don’t grow my paperwhites in gravel, but use shallow bulb pans. To create a nice display, I crowd the bulbs together in the pot, often even planting the bulbs in two layers, one atop the other. They are very responsive to temperature, but too-warm temperatures cause them to stretch.
To avoid the stretch problem as much as possible, I pot my bulbs in mid- to late October and leave them on the patio. If the temperature goes below 28 degrees, I bring them in. I only bring the pots inside when they are in full bloom, at which time the stretching problem continues. If I were better organized, I would set them outside at night to reduce stretch. If they get too top heavy, cut the stems for cut flowers.
Paperwhites are hardy throughout Arkansas, but because they lack winter dormancy, the leaves begin to grow in the fall. Cold winter temperatures singe the leaves, and when they bloom in the spring, the flowers are attractive but the foliage looks pretty rough.
By: Gerald Klingaman, retired 
Extension Horticulturist - Ornamentals
Extension News - January 14, 2005
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Hearty lentil soup

12/13/2017

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This is a good soup for a cold winter night.
It does not take long to make.
​Makes 6 servings.



Ingredients
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 3 cloves garlic, minced (1 1/2 teaspoons minced)
  • 2 tablespoons extra virgin olive oil
  • 8 cups reduced sodium chicken broth
  • 1 1/2 cups brown or French lentils, rinsed and drained
  • 1 medium tomato, seeded and chopped
  • 3 tablespoons chopped fresh leaf parsley
  • 1 tablespoon lemon juice
  • 1/2 teaspoon cumin seeds, toasted and ground or 1/2 teaspoon ground cumin*
  • 1/2 teaspoon fennel seeds, toasted and ground* or 1/2 teaspoon fennel seeds, finely crushed
  • Kosher salt (optional)
  • Freshly ground black pepper (optional)
Directions:
  • In a 6 to 8 quart Dutch oven cook onion, carrot and garlic in hot oil aboutn10 minutes or until tender.
  • Add broth and lentil mixture. Bring to boiling, reduce heat. Cover and simmer about  30 minutes or until lentils are tender.
  • Stir in tomato, parsley, lemon juice, cumin and fennel seeds. If desired season with kosher salt and pepper. Ladle into bowls.  

* Note:
To toast seeds, heat a small skillet over medium heat. Add seeds. Cook about 2 minutes or until toasted and aromatic, shaking skillet frequently. Place toasted seeds  into a spice grinder and process until finely ground.
Source: The Sonoma Diet by Dr. Connie Gutterson, R.D., Ph.D.
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Spider Plant (Airplane Plant)

12/10/2017

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If you adhere to the Hindu notion that all life is a continuum and that the most lowly bug could possibly be an ancestor reborn, then it seems likely that Spider Plant was a cat in a previous life. They have nine lives and when you leave them alone for a while in the dark they fool around and make babies

​Spider plant (Chlorophytum comosum) is a member of the lily family that produces a cluster of foot-long leaves from a crown of fleshy roots. The Victorians called it "ribbon plant," because of its variegated selections. The variegated sort called Vittatum, with a wide central band of white down the center of the leaf, is most common. A variety called Variegatum has a white band down the outer margin of the leaf. Gold variegated forms are also available.
In summer, spider plant produces dime-sized, six-petaled white flowers along sprawling, much-branched scapes that may reach 2 feet long. The flowers are interesting but insignificant.
What makes spider plant unique, is its ability to produce "spiders," or offsets, if you prefer the horticultural term. These ready-made plants, complete with roots, form at the ends of the flower stem and assorted branches.
These dangling plantlets give rise to the common name as they hang below the parent plant like so many spiders suspended by a stout web. The often heard name of Airplane Plant supposes that the plantlets look like whirling propellers.
​Spider plant is of South and West African origin and seems to have been introduced into Europe by the end of the 18th century, most likely by the intrepid plant explorer Carl Peter Thunberg(1743-1828). Thunberg, after whom the flowering vine Thunbergia is named, was a student of Linnaeus who traveled in South Africa during 1772 and ‘ 73 where he collected seeds, bulbs and dried plant specimens for his botanical work. Capetown was a popular resting place for ships heading home from China and passengers often took home souvenir plants on their return voyage just as we take home trinkets from our travels.
Spider plant is first and foremost a hanging basket plant. It became popular as such during the Victorian period when decorative foliage plants adorned the parlor of all the finest homes. Flower scapes are produced in the summer with plantlets forming on those stems as the days get shorter in the fall. Of late, spider plant has enjoyed some use as a summer bedding plant where it is used like an annual liriope for edging flower beds.
​While spider plants are almost indestructible as a houseplant, they sometimes look a bit tattered and torn. The most common problem is tip burn on the leaves. This is caused by the accumulation of fluoride ions in the tissue until it reaches toxic levels. Affected plants can be cleaned up by trimming the burned tips off with scissors. Unless preventative steps are taken the problem will return.
​Plants of the lily family are especially sensitive to high fluoride levels and often show this kind of tip dieback. The fluoride can come from low-grade fertilizer, some vermiculite sources or tap water (for prevention of tooth decay). To remedy the problem, repot the plants in fresh potting soil, fertilize with a high grade liquid fertilizer and, if your community fluoridates its water supply, collect some rain water for this plant.
​By: Gerald Klingaman, retired 
Extension Horticulturist - Ornamentals
Extension News - February 22, 2002
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Flowering Chives

12/10/2017

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​Unfortunately – even though the purveyors of fast and processed food argue vehemently against the charge – our dietary situation has devolved during the last generation to the point where two-thirds of us are rated as obese. Getting back to home cooked meals using food raised in our own back yards is a laudable goal but one that still has a ways to go before much a dent is made in the way we eat. Chives (Allium schoenoparasum) is an herb that makes up a small part of our diet but is one of the foods we should probably eat more.

Chives are a widely distributed member of the onion family that occurs throughout Europe and Central Asia. It is a clump-forming bulbous plant that forms slender, white, three-eighths-inch-wide bulbs that quickly form offsets and expand the size of the clump. The hollow green leaves grow about 14 inches tall and produce a mild onion flavor when eaten. ​
Flowers appear the second spring from seeding in a terminal umbel about 16 inches tall. The individual flowers are about a half-inch inch wide with six star-shaped purple petals. Twenty to 30 flowers are combined to form the head. Each clump produces a number of showy flower heads that begin appearing in late spring and continue on and off during the rest of the season.  If the flower heads are allowed to remain on the plant a number of small black seeds are produced in a three-valved capsule. ​
​This onion, unlike most of its kin, is grown for its mild flavored foliage, not its bulbs. It has been eaten for at least 5,000 years in most European countries. Looking at the translations of the word “chive” into various European languages, no commonality in word form is seen thus indicating the antiquity of the food in various cultures. The word “chive” is a Middle English word said to have been anglicized through French from the Latin word “cepa,” for onion. The Latin epitaph schoenoparasum is from Greek words and translates as “rush leek,” a reference to the round rush like leaves that taste like leek. 
Chives are an easily grown pot herb useful for imparting a mild onion flavor to soups, salads and broths or – as I first became acquainted with them – as an ingredient to the fully loaded baked potato. They are available year round in grocery stores or can easily be grown in a corner of the vegetable garden or planted as a border plant in the flower garden.  A few clumps will keep the average family in chives all year long. ​
They are best in full sun or light shade in average garden soil. They may be started by spring planted seed or by division of the clump at any season. Because the seedlings are small, grow the plants in a container until the transplant is large enough to move to the garden.  To maintain a ready supply of greens from new growth, cut the plants back to within an inch or so of the ground. By staggering the cutback operation it will be possible to have fresh, succulent greens all season long. The bulbs are winter hardy from zone 4 through 9. By providing a protective covering during the coldest part of winter it is possible to have fresh chives year round in Arkansas.  Seed heads should be removed before the seed crop has a chance to mature. ​
By: Gerald Klingaman, retired 
Retired Extension Horticulturist - Ornamentals
Extension News - May 11, 2012
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Carmel Apple Scones

12/8/2017

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These are a crowd pleaser for breakfast or with tea/coffee in the afternoon. They are like little apple cakes, and freeze well if you want to make them in advance.





Oven: 425 degrees
Bake: 12-15 minutes
Pan: Sheet Pan with silpat or parchment paper
Yields: 12 scones

Ingredients:
2 1/2 c. soft white flour (325 g)
1/3 c. brown sugar (73 g)
1 T. baking powder
1 tsp. cinnamon
1/2 tsp. salt
6 T. cold butter, diced (84 g)
2 c. apples peeled and chopped finely (about 2 small apples)
1/2 c. milk (120 g)
1 egg large

Directions:
  • Combine the flour, brown sugar, baking powder, cinnamon and salt in a bowl.
  • Cut the cold butter into the flour using your mixer, food processor or by hand.
  • Peel, core and dice the apples. It will take about 1 large apple or 2 small apples to make 2 cups of diced apples. Add the apples to the flour mixture.
  • In a separate bowl combine the milk and large egg and beat lightly.
  • Add to the flour mixture and combine. Don't over beat the batter. It will be on the dry side.
  • Put into the fridge or freezer for 30 minutes or longer to make them tender.
  • Using #12 muffin scoop or 1/3 cup, scoop the scones onto a baking sheet leaving about 2 inches between them.
  • Bake for 12-15 minutes at 425 degrees.

Icing
1/4 c. brown sugar (50 g)
2 T. butter (28 g)
1 T. milk (15 g)
1/1 c. powder sugar (60 g)
1 tsp. vanilla extract

Icing Directions
  • While the scones are baking make the icing. Heat the brown sugar and butter until melted.
  • Stir in the milk and bring to  boil.
  • Remove from the heat and stir in the powder sugar and vanilla.

Drizzle over the cooled scones, serve warm or at room temperature
By Tamara Carl
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  • About Master Gardeners
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    • UAEX - Univ of AR Extension Service >
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