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Horticulture 2023 Newsletter No. 43

By
Ward Upham
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0
KSU horticulture

https://hnr.k-state.edu/extension/info-center/newsletters/index.html

Blog Post: http://www.ksuhortnewsletter.org

Video of the Week: Will Fall Mums Last Through the Winter?

https://kansashealthyyards.org/all-videos/video/will-fall-mums-last-through-the-winter

ANNOUNCEMENTS

K-State Garden Hour: Plants Gone Wild! Controlling Invasive Plants

Wednesday, November 1, 2023, 12 pm – 1 pm CST

Given the opportunity, certain plants can take over your landscape, woods and pastures. Join Lynn Loughary, Wyandotte County Extension Horticulture Agent, as she helps you to know which plants to keep a close eye on. Learn about a few of our most invasive plants and management strategies for their control. Discover which weeds are also regulated by law, through Kansas’ noxious weeds program.

https://hnr.k-state.edu/extension/consumer-horticulture/garden-hour/

UPCOMING EVENTS

Kansas Turf & Landscape Conference

The 73rd Annual Kansas Turf & Landscape Conference will be held on Wednesday, November 29 and Thursday, November 30 at the Hilton Garden Inn, Manhattan. The conference is an excellent way to learn about turf and landscape management, visit with old friends, network with new ones, and see all the latest products and supplies from local and national vendors.

The conference has been approved for commercial pesticide recertification hours:

1 Core hour

3A – 7 hours

3B – 7hours

GCSAA education points and International Society of Arboriculture CEUS will also be available by attending the conference.

For more information, go to https://www.kansasturfgrassfoundation.com/

REMINDERS

Dig cannas, gladiolas, dahlias and other tender bulbs for winter storage.
Spray for winter annuals such as henbit and chickweed as well as dandelions in the lawn.
TURF

Apply Late-Season Nitrogen Application in November

Although plant growth is slowing as the temperature drops, grass continues photosynthesizing. Applying nitrogen now boosts the photosynthesis rate and increases the amount of carbohydrates the plants can store through winter. This results in hardier plants with increased root growth and shoot density. Carbohydrates not used for immediate plant growth are stored for later use. Turfgrass with carbohydrate reserves can green up earlier in the spring and continue growth into May without additional fertilizer applications. This is beneficial because early-spring nitrogen applications tend to promote excessive shoot growth and reduced root growth.

For fall nitrogen applications, 1 to 1-1/2 pounds actual nitrogen per 1,000 square feet of lawn area is sufficient. Use a soluble nitrogen carrier such as urea or ammonium sulfate so the fertilizer is quickly available because the growing season is winding down. Many turfgrass fertilizers sold in garden centers and other retail outlets contain soluble nitrogen which work well for a November application. Avoid products that contain water-insoluble nitrogen (slow release) and clean up any fertilizer that scatters on the surrounding driveways, sidewalks or streets. (Cynthia Domenghini)

 

FLOWERS

Garden Mums

Garden mums (Chrysanthemum) that have finished flowering can be cut back to two to three inches. Apply a layer of mulch over the top for protection through the winter. It is also okay to leave the top growth intact through winter. This can provide some insulation for the crown, but some gardeners prefer to tidy up plant material that has died back. Regardless of fall maintenance practices, garden mums should not be allowed to dry out during the winter. If there has not been any precipitation in the form of rain or snow, it may be necessary to apply supplemental water. (Cynthia Domenghini)

 

MISCELLANEOUS

What to Do with Tree Leaves

Keeping up with leaves dropping onto the landscape is a big job every fall. The amount of leaf cover has an impact on the underlying plants. Photosynthesis will be restricted in a lawn covered with a dense layer of leaves preventing it from storing enough energy to survive winter. Here are a few options to deal with the beautiful mess.

Leaves can be added to the compost heap but it is best to shred them first. This can be done by mowing over them on the lawn and collecting them in the mower bag. They can also be added directly into the planters. Incorporate two- to three-inches of shredded leaves to the soil at a time. This can be repeated until the leaves are gone or the soil is frozen and cannot be worked. Shredded leaves can be used as mulch around trees, shrubs and perennials as well.

The shredded leaves can be left on the lawn if they are not too dense. If you can still see the lawn through the leaves overtop it should be safe to use this option. As you mow, the leaf pieces will fall in between the blades of grass and eventually break down into the soil. It may require multiple passes with the lawn mower to get the leaf size small enough. It is also necessary to mow frequently to keep up with the leaf drop. Some benefits of this approach have been reported in research. Leaf mulch incorporated into lawns can help prevent weeds from germinating between grass plants. Leaf mulch has not been shown to negatively effect on turf quality, color or soil pH.

If you are incorporating leaves into a cool-season lawn, it makes sense to be on a fall nitrogen fertilization program and core-aerate in the fall as well. You can mow leaves into a warm-season lawn, but wait to fertilize and core-aerate until late May or early June. (Cynthia Domenghini)

 

Recycling Pumpkins

As decorative pumpkins pass their prime due to time or freezing temperatures, put them to good use.
Pumpkins can be cut into small pieces and buried beneath leaf mulch in planters. Due to their high-water content, pumpkins will decompose relatively quickly and contribute organic matter back into the soil. Remove the seeds before composting to avoid growing an unwanted pumpkin patch in this location next year.

The raw seeds can be gathered and roasted for human consumption, or incorporated into feed for birds and other wildlife. Squirrels, deer and other animals will appreciate the meat of the pumpkin as food becomes scarce elsewhere. Farms and zoos will sometimes accept pumpkins from homeowners to feed to their animals as well. (Cynthia Domenghini)

 

Contributors:

Cynthia Domenghini, Instructor & Horticulture Extension Specialist

Ward Upham, Extension Associate

Department of Horticulture and Natural Resources

1712 Claflin, 2021 Throckmorton

Manhattan, KS 66506

(785) 532-6173

 

For questions or further information, contact: [email protected], [email protected] OR [email protected]

This newsletter is also available on the World Wide Web at:

http://hnr.k-state.edu/extension/info-center/newsletters/index.html

The web version includes color images that illustrate subjects discussed. To subscribe to this newsletter electronically, send an e-mail message to [email protected], [email protected] or [email protected] listing your e-mail address in the message.

 

Brand names appearing in this newsletter are for product identification purposes only. No endorsement is intended, nor is criticism implied of similar products not mentioned.

 

K-State Research and Extension is committed to making its services, activities and programs accessible to all participants. If you have special requirements due to a physical, vision or hearing disability, or a dietary restriction please contact Extension Horticulture at (785) 532-6173.

 

Kansas State University Agricultural Experiment Station and Cooperative Extension Service K-State Research and Extension is an equal opportunity employer. Issued in furtherance of Cooperative Extension Work, Acts of May 8 and June 30, 1914, as amended. Kansas State University, County Extension Councils, and United States Department of Agriculture Cooperating, Ernie Minton, Dean.

 

The History of Halloween

By
Guest Columnist
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0

This week we see all of the scary, spooky, and overall delightful trick-or-treaters that
came to our door on Halloween night. And while Halloween might be over by the time you read
this, I thought it would be fun to do a feature on the history of Halloween. As many people know,
there are an incredible amount of scary stories to explain the unexplainable of our long and
confusing human history. These stories take the form of legends, myths, and lots of other spooky
tales. Like many things, there’s a long and rich history in the making of one of America’s most
popular holidays. So come along and join me in learning about the origins of the spookiest
holiday on the calendar.
In order to truly understand the holiday of Halloween, we must understand the origin.
Halloween originated with the ancient Celtic festival of Samhain, which was a festival held in
order to ward off ghosts and spirits. Adding on to this, in the 8th century, Pope Gregory III
named November 1 as a time to honor all saints. All Saints Day also happened to incorporate
some of the same traditions of Samhain. As time went on, all hallows Eve was the term used to
refer to the night before All Saints Day. Generation after generation passed, and people got a
little bit more superstitious of the holiday when it eventually evolved into Halloween, a night of
tricks and treats.
Now we know the European origins of Halloween, but as Americans, we tend to make
things out to our own understanding. As such, early Americans took Halloween a little
differently than our European counterparts. In the North, Halloween was shunned as a
non-Christian holiday. Which in reality is slightly ironic, given that it was created by Christians.
However, in the south different traditions began to arise. The colonial ideas of the holiday
meshed with the Native American tribal stories that we heard when we got here making a
distinctly American version of Halloween as a holiday.
The first celebrations of Halloween included play parties, which were public events that
were typically harvest oriented. Given that Halloween is at the end of the harvest season, it was
perfectly in line with the agricultural society of the time. In some of the more southern states,
neighbors would share stories of the dead, tell each other’s fortunes, and dance and sing. This
mixing of cultures and ideas was a very American tradition in the early days of our colonies.
By the late 1800s there was a move in America to mold Halloween into a holiday about
community rather than ghosts, pranks, and witchcraft. However, there were plenty of out of the
ordinary stories that led to the whispers of witchcraft and wickedness on All Hallows Eve. This
once sacred holiday, became a convergence point for all things spooky. And good thing it did,
because otherwise we wouldn’t have half of the thrilling tales that we have now.
Overall, Halloween is a wonderful tradition full of history and stories alike. Last article,
We looked more at the spooky stories from around Kansas, so if you haven’t looked at that, I
would encourage you to do some digging. Kansas may not look it, but we sure do have a long
and legend filled history in this Great Plains state of ours. With that being said, have a
wonderfully suspicious time this Halloween. Don’t eat too many treats, and be sure to share at
least one thrilling tale around the fireplace.

Digital Edition 11.08.2023 Veterans Day Issue

By
tammiehoeme
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0
digital edition

Digital Edition 11.08.2023

Lettuce Eat Local: There’s pumpkin going on this time of year

By
tammiehoeme
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0

Amanda Miller
Columnist
Lettuce Eat Local

 

Pumpkins may be one of the most undersung heroes of the vegetable world. (Although, botanically speaking, they’re a fruit, so add “undercover” to their list of attributes.) The more I consider them, the more I am impressed by their incredible diversity and versatility — pie is not the only answer to pumpkin.

It is, however, one of its highest callings, so don’t fight me on that. I’m just saying there’s not less to the situation, there’s more. 

In fact, I’m looking at three particularly unique illustrations as I type. Sitting directly to my left, where it has been for a year, is the hardiest pumpkin specimen I’ve come across yet — except for its sibling, a pleasantly plump pale yellow-white pumpkin who’s been stationed on an end table in the living room for the same length of time. These two tortoises of the gourd world entered our house last October after my sister-in-law’s harvest party; I fully intended them to be decor for only the standard autumnal timeframe, eating or tossing them when the time came. 

“The time” just never came. The white-ish pumpkin matched perfectly with winter decorations, too, and since my stash of seasonal ornamentation is decidedly sparse (not to mention my motivation for spending much effort decorating), leaving it there was too easy. Then its color also seemed spring-y, so there it stayed, and since it made it to summer in still pristine condition, I figured we might as well leave it until fall again! Surely I’ll remove it soon.

No, it’s not a fake pumpkin. But if I believed in the undead, that would be its category. 

Same for that other pumpkin right here on the floor at the corner of my desk. It’s the classic orange; in shape, it’s broad and squatty. This one hasn’t stayed due to omnipresent seasonality, but rather because of its utilitarian functionality. Originally it was a “paperweight,” anchoring in place a woven rug that serves as a back-up catcher of farm dirt and holder of front-door footwear. That was already helpful, but when the stem broke off months ago, the pumpkin became the perfect stepstool for Benson to reach things off my desk or to peer over my shoulder while I typed. (That might not sound actually helpful, but they’re better options than him climbing onto the desk or hanging on my back.) In these last few weeks of my pregnancy, I may have also enlisted its aid in sitting eye-level with Benson but not actually on the floor, and for propping things on it so I don’t have to reach all the way to the ground. 

The third pumpkin illustration is in another category entirely. This one definitely isn’t boasting any aesthetic qualities, as it’s pockmarked with holes and bright green or red golf tees. My other sister-in-law dropped this one off last week, along with a child-size hammer. Yah I’d never seen this either, but they’d just had this activity in the preschool class where she works, and she wanted Benson to get to join in on the fun. He calls it his “silly pumpkin,” and when the mood strikes him, he gears up to work on it, pounding the tees in, pulling them out with a pliers, and repeating. I guarantee you this one will not magically stay good for a year. 

And all of this from pumpkins, without talking about the one on my doorstep, the ones that filled my kitchen last week when the cousins came over to carve, the pumpkin patch we visited, or the ones we’ll find in lattes, crumbles, cheesecakes, chilis, and all manner of edible goodness this season. 

And pie, don’t forget pie. Whether you look at your pumpkins or stand on them, make sure to also eat them.

In addition to all the other pumpkiny things going on, we had three different forms of snacky pumpkin seeds in just the last two days — salted pepitas, plain roasted in-shell, and home-roasted from that jack-o-lantern carving. (Apparently Benson has a thing for pumpkin seeds and I’m going to have to hide them all soon.) Behold again the amazing nature of this autumnal produce —  cook it or carve it, and get seeds as an extra benefit. It seems like a task to get them from slimy orange-covered chaos to crunchy snackies, but honestly it’s very easy, and you get to customize your flavoring to whatever you want. 

Prep tips: I like to soak pumpkin seeds before roasting, but that’s optional: some people say it makes them crispier somehow and more digestible, while others say it makes no difference. I mostly say it makes it easier to get the last bits of flesh off. 

fresh pumpkin seeds, from however many pumpkins you want

salt

olive oil or melted coconut oil

sugar

ras el hanout spice blend, OR equal parts cumin, ginger, turmeric, cinnamon, and pepper, with a dash of cayenne

Rinse the seeds a couple times, or enough to get most of the pumpkin flesh off. Transfer them to a glass bowl with a tablespoon or so of salt, and cover with water. Let sit overnight. 

Drain and rinse the pumpkin seeds, pulling out any remaining bits of pumpkin. Pat them dry, or leave them on a towel to airdry for a couple hours. Transfer to a baking sheet, drizzle with oil, and stir to coat. Sprinkle with a little sugar (maybe half a tablespoon per cup of seeds) and some ras el hanout/the spice blend. Roast at 375° for about 15 minutes, stirring occasionally. Check for seasoning, adjust as necessary, and continue baking until crunchiness is achieved. 

 

Apple Crisp

By
Debbie Dance Uhrig
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0

Halloween is passed and it is scurry time on the home-front. There is much to do as we prepare for the colder temperatures and Thanksgiving! Today I made a good batch of stock for the holiday week. With dressing, gravy, noodles and the like you can go through a huge amount of quality stock. I have my lists made and the next 10-12 days are going to be packed with a great deal of food prepping.

My good friends, Willis & Irene, just arrived from Minnesota, and they’ve brought me a 5-gallon bucket of ‘fireside’ apples. A good portion are going into making more apple butter. I’ll start the first batch tomorrow night. In fact, I may end up canning apple butter a couple more times this week. There could be a few pears coming, but they may have to wait just a little while. Then I’ve got a batch of sour dough biscuits to roll out and freeze, for later consumption. Noodles, pie crusts, fried sausage and a few more items need to be prepared so the Thanksgiving week is a breeze in the kitchen. Hm…. chicken crepes sound good too. The filling is a breeze if the shells are made and in the freezer! Yep, need to do that one too.

Today was a busy day on the home-front, as you can see, I’m on quite a roll as I prepare for the holidays. I actually gear up more for Thanksgiving than I do for Christmas. It is my favorite holiday, after all.

This evening; for our dinner guests, I whipped up a 9 x 13 pan of apple crisp. We served it with a nice scoop of vanilla ice cream on top, it was just perfect. The chicken casserole went over well, and we have another whole pan of casserole to enjoy. That means I can goof off one evening, and not cook, yeah, leftovers.

As I look at all the desserts for the fall season apple or pear crisp are probably my favorites. Sometimes I prefer them over pie! There are multitudes of ways to dress them up a bit: caramel sauce, chopped pecans or walnuts, additional dried fruits could be added. Sometimes I think a warm sauce would be good over the top. It’s the flavors of fall and the smell of a wood fireplace that make it all so very special. Whatever you do stop and enjoy this season, it’s one of the best times of the year.

Enjoy the simplicity of the crisps and if you have a unique way for preparing this recipe, I would love to hear about it.

Pear Crisp

Fruit Layer

6 pears, peeled and sliced

1/2 cup dried cherries

1/2 cup broken walnut halves

1/2 cup flour

1/2 teaspoon dry cinnamon

1/2 cup dark brown sugar

3 tablespoons cinnamon syrup*

Topping

1/4 cup dark brown sugar

1/2 cup quick oats

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Pinch of salt

1/3 cup cold butter, cut into small pieces

1/4 cup chopped walnuts

Gather an 8 x 8 baking pan and preheat the oven to 350 degrees.

For the fruit layer prepare the fruit, cherries and walnuts in a bowl. Sprinkle the flour, dry cinnamon, brown sugar and cinnamon syrup together and combine with the fruit. Pour into the bottom of a sprayed 8 x 8 baking dish.

Topping: Combine sugar, oats, cinnamon, nutmeg and salt together. Using a pastry cutter cut cold butter into the mixture, until it is evenly crumbled. Stir in the chopped walnuts.

Place in oven and bake at 350 degrees until topping is golden and the pears are tender. This usually takes ‘around’ 30-40 minutes. Time will vary depending upon how ripe the pears are.

*Cinnamon syrup can be purchased at specialty stores. If you cannot acquire it add 1 additional teaspoon of cinnamon to the fruit bottom and 2 additional tablespoons of dark brown sugar. Dark brown sugar simply has more molasses than light brown sugar, rendering a deeper flavor.

Apple Crisp

6 medium apples, cored, peeled & sliced

3/4 cup brown sugar, packed

1/2 cup flour

1/2 cup quick rolled oats

3/4 teaspoon cinnamon

3/4 teaspoon nutmeg

1/3 cup softened butter

Pinch of salt

Preheat oven to 350 degrees. Place sliced apples in greased 8 x 8 baking pan. Blend remaining ingredients and put over the top. Bake 30-35 minutes until apples are tender when poked with a knife and top is golden. Serve with whipped cream or ice cream.

Betty Dance (my mom)

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