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Horticulture 2023 Newsletter No. 17   

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KSU horticulture
https://hnr.k-state.edu/extension/info-center/newsletters/index.html
Blog Post: http://www.ksuhortnewsletter.org
Video of the Week: Culinary and Medicinal Herbs
https://kansashealthyyards.org/all-videos/video/culinary-and-medicinal-herbs
ANNOUNCEMENTS
K-State Garden Hour: Drought Tolerant Plants For A Challenging Kansas Landscape
https://hnr.k-state.edu/extension/consumer-horticulture/garden-hour/
The Kansas climate throws numerous extremes at our landscape plants. The most common climate extreme is periods of drought, which are difficult for both plants and gardeners. Join Jason Graves, Central Kansas District Horticulture Extension Agent, and Matthew McKernan, Sedgwick County Horticulture Extension Agent, as they address our climate challenges and provide suggestions for drought tolerant plants that will make gardening easier.
REMINDERS
•           Harvest asparagus until spear size diminishes.  Usually 6 to 8 weeks after first harvest.
•           It is too early to spray for bagworms
•           It is too late to spray for peach leaf curl
1. Start fruit spray schedule after petal drop.
2. Allow lawn to dry until see purplish areas in lawn before watering as this increases drought hardiness.
TURFGRASS
Fertilize Irrigated Cool-Season Lawns in May
            Cool-season lawns such as tall fescue and Kentucky bluegrass should be fertilized this time of year if you plan to water throughout the summer. Lawns that aren’t irrigated through summer usually go through a dormancy period due to drought and do not require fertilization.
            Spring brings about a flush of growth and by May this has tapered off for grasses making it an ideal time for fertilizing. Fertilizing in April could cause excessive shoot growth. Slow-release nitrogen sources are ideal as they promote controlled growth which is important during the summer as weather can be stressful to lawns.
            Milorganite is an all-purpose, slow-release fertilizer that will feed your lawn nitrogen for eight to ten weeks after application. Other options in the retail market you may consider include cottonseed meal, alfalfa-based fertilizers and other plant/animal derived products. Bloodmeal is an exception as the nitrogen is released quickly. These fertilizers are natural and organic with typically less than 10 % nitrogen by weight. Compared with most synthetic fertilizers you will need to apply more product to get the same amount of nitrogen. Apply enough fertilizer to give the lawn one pound of nitrogen per 1,000 square feet. For example, if the fertilizer is 6% nitrogen by weight you will need to apply almost 17 pounds of fertilizer product per 1,000 square feet.
            Fertilizers that have only a portion of nitrogen available as a slow-release can be used as well by following the label directions. Quick release fertilizers, which are less expensive, can be used if you apply it in two doses. Give the lawn 0.5 pounds of nitrogen per 1,000 square feet in May and again in early June. (Cynthia Domenghini)
VEGETABLES
Sweet Corn Primer
            Improvements to the standard sweet corn has resulted in more choices available to the homeowner which can bring some confusion over which type of corn is ideal for your location. Here is an overview of some types you may encounter as you make your decision.
            Standard (su): This original sweet corn has a “sugary gene” (su) and should be grown isolated from field corn, popcorn, supersweets and ornamental corn by growing it at least 200 to 250 feet away or have a difference of 12 to 14 days in time to maturity. This will prevent cross-pollination. When the soil temperature reaches at least 55 degrees F it is time to plant. Recommended varieties include: Honey and Cream, Silver Queen, Sterling Silver, Jubilee or Merit.
            Supersweet (sh2): The sh2 gene in supersweets provides up to three times the sweetness of standard sweet corns. They also hold their sweetness longer after harvest. However, the kernels tend to be tougher and have less of the good “corn” flavor. Supersweets should be grown in isolation from other sweet corns and are very sensitive to cooler soils. Plant when the soil temperature reaches 65 degrees F. Varieties to try: Candy Store, Florida Staysweet, Sugar Loaf, Sweet Time or Sweetie.
            Sugar Enhanced (se): Tender kernels, flavor and tolerance of cooler soils make this a popular choice of sweet corn. The “se” gene gives this corn its sweetness which holds longer post-harvest than the standard but not as long as the supersweets. Varieties are identified as “se+” or “se se” if both parents were “se” types. If only one parent was an “se” type and the other was a “su” type, then the variety will be listed as “se”. Isolation is not necessary when growing this type of corn. Suggested varieties: Bodacious, Ambrosia, Sweet Temptation, Delectable and Miracle.
            Triplesweet (synergistic): A combination of the “su” and “se” types, Triplesweet brings the best of both types of sweet corn. These should be planted later than standard types due to intolerance of cool soil. Varieties to consider include: Serendipity, Polka, Avalon and Frisky. (Cynthia Domenghini)
Delay Planting Winter Squash and Pumpkins
            There are several reasons to delay planting winter squash and pumpkins until mid-June. If planted in early May, along with other warm-season crops, squash and pumpkins will mature early enough to attract first generation squash bugs in July.  Additionally, a later planting will allow the fruit to mature closer to Halloween avoiding long-term storage.
Check out our publication on squash bugs for more information on how to protect your plants from the second generation in August.  (Cynthia Domenghini)
FRUIT
Fruit Sprays and Spray Water pH
            Captan is the most common fungicide used in fruit tree sprays, but this product is subject to alkaline hydrolysis. In this process certain pesticides break down if mixed with water that has a high pH. If you mix your spray of captan with
5 gallons of water that has a pH of 7, the captan will break down so only half of it will be available in 8 hours. If the pH of the water is 10 the captan will break down in 2 minutes.
            Malathion is hard to find, though it once was the most common fruit pest control insecticide. Malathion will also break down if the pH of the water is high, but not as easily as captan. It is stable at a pH between 5 and 7. Lambdacyhalothrin is found in Bonide Fruit Tree and Plant Guard and is also stable between a pH of 5 to 7.
            Not all pesticides are susceptible to alkaline hydrolysis. Check out this resource, distributed by Cornell University, for more information about pesticide sensitivity to alkaline hydrolysis.
            If your water pH is too high, food grade citric acid can help. With a pH of 8, add 2 ounces of citric acid per 100 gallons of water (1 ¼ teaspoons per 10 gallons) to bring the pH down to about 5.5. Contact your local Extension office for instructions on how to test the pH level of your water. Here is a map from our K-State Research and Extension website to help you locate your local county Extension office.  (Cynthia Domenghini)
PESTS
Bagworms, It’s Still Too Early to Spray
            As you see bagworms appearing, handpicking can be an effective method of control. As the numbers increase, manual removal becomes impractical and spraying is recommended. Although new bagworms tend to hatch and leave the bag in May, spraying is not recommended until June. If sprayed too soon, while the worms are still protected inside their mother’s bag, the control measures are ineffective and wasted. Here is an article for those who cannot wait to spray until June.  (Cynthia Domenghini)
Poison Ivy Identification and Control
            Everyone knows why being able to accurately identify poison ivy is important. It may be less well known that poison ivy grows in various forms: erect woody shrub, climbing woody vine and as a groundcover. To further complicate identification, the leaves of poison ivy can also vary.
            In the vining habit, aerial roots give the vines a fuzzy, rope-like appearance. As a groundcover, poison ivy is often confused with Virginia creeper or Woodbine. Poison ivy shrubs can appear in fields, pastures, woods or even the home garden. Leaf margins may be toothed, incised, lobed or smooth, but will always appear in groups of three. The leaf size can vary, but the middle leaflet is the only one with a long stalk and is larger than the other two. The other two leaves are closely attached to the petiole (leaf stem).
            To eradicate poison ivy, begin by covering your body with pants, long sleeves and gloves. Once finished, wash all your clothing and your body to remove any traces of the plant’s toxins. In the ground cover form, direct spray or grubbing (digging) are common strategies for removal. Make sure the soil is moist before grubbing out the plants including the root systems.
            Direct spray is a common control method for poison ivy in the shrub form. Triclopyr (Brush-B-Gon Poison Ivy Killer, Brush Killer Stump Killer) is popular for poison ivy control. Glyphosate (Roundup; Killzall Weed and Grass Killer; Nutgrass, Poison Ivy and Vine Killer) or dicamba are also effective herbicides for this purpose. For woody vines of poison ivy, cut the plant off at the base and treat the emerging sprouts with herbicide when they appear.
            Repeat applications of herbicide are usually necessary as this can be a tough plant.  (Cynthia Domenghini)
Blackspot of Roses
            Blackspot is a common disease of susceptible rose varieties. This fungal disease presents dark, circular lesions with feathery edges on the top surface of the leaves as well as raised purple spots on young canes. Infected leaves often turn yellow between the spots and drop. The infection usually begins on lower leaves working its way up the plant. High relative humidity (>85%), warm temperatures (75-85 degrees F) and wet leaves (6+ hours of wetness) are ideal conditions for blackspot. New leaves are the most vulnerable.
            Blackspot can survive on fallen leaves or canes and spreads through splashing water. Following proactive cultural practices can prevent blackspot from entering your rose garden.
            1.)        Plant roses that are resistant to blackspot. Here is a resource from Purdue University that offers suggestions.
            2.)        Use drip irrigation and/or water carefully to keep droplets off the leaves.
            3.)        Plant roses in sunny locations with good air flow so wet foliage can dry quickly.
            4.)        Remove fallen, diseased leaves and prune out infected canes to reduce the spread of the disease.
            A regular spray program can be used to protect your plants using a 10 to 14 day schedule of fungicides. Recommended fungicides include: tebuconazole (BioAdvanced Disease Control for Roses, Flowers and Shrubs, BioAdvanced All-In-One Rose and Flower Care), myclobutanil (Immunox, F-Stop Lawn and Garden Fungicide) and chlorothalonil (Broad Spectrum Lawn and Garden Fungicide, Garden Disease Control, others).  (Cynthia Domenghini)
Contributors: Cynthia Domenghini,. Instructor
Division of Horticulture
1712 Claflin, 2021 Throckmorton
Manhattan, KS 66506
(785) 532-6173
For questions or further information, contact: [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
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Cooperating, Ernie Minton, Dean.

Wheat Scoop: Milling in McPherson: Eric Wall Continues Family Tradition of Involvement in Home Baking Association

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Kansas Wheat

Contact: Marsha Boswell, [email protected]

For audio version, visit kswheat.com.

For Eric Wall, director of sales at Grain Craft, milling in McPherson is a family tradition — as is active involvement in the Home Baking Association, a non-profit organization that promotes increased home baking.

“Any company that has a presence in the baking aisle should be a part of the HBA because the vision is to grow the practice of home baking, whether you sell flour, sugar, yeast, any kind of ingredient, even baking utensils, pans or baking mats,” Wall said, who is currently serving his second term as HBA president. “It makes sense for a company like Grain Craft to be a member because we want to have the association continue to teach and educate and keep people baking at home. So that’s why we’ve stayed involved for all these years.”

While Wall’s family were not charter members of the HBA, their membership dates to the 1960s, originally through their family-owned Wall-Rogalsky Milling Co, in McPherson. Wall joined the family business after he graduated from Kansas State University in 1982 with a degree in agricultural economics. The company was sold to Cereal Food Processors in 2000, a company that was acquired by Milner/Pendleton in 2014. The acquisition resulted in the creation of a new company — Grain Craft — now the largest independent flour miller in the nation.

Grain Craft’s network of mills supplies bagged and bulk flour to customers from coast to coast, including food service, pizza and tortilla industries and grocery stores. McPherson, where Wall continues to work, is Grain Craft’s primary small packaging mill, supplying two to 50-pound sacks, primarily for retail.

This strong connection to retail sales makes the HBA an ideal organization for Grain Craft since the HBA provides resources to anyone who teaches or fosters home baking skills and promotes the benefits of baking. In 2022, the HBA reached 7.2 million educators and consumers.

The HBA recently sponsored a three-day event with the Family, Career and Community Leaders of America (FCCLA), a national career and technical student organization for young people in family and consumer sciences in public and private schools. The 2023 Baking and Milling Industry Immersion brought students and teachers to Manhattan, Kansas, to tour local bakeries, flour mills and the Kansas Wheat Innovation Center. The KWIC is also home to the Grain Craft Innovation Lab, a space focused on quality and product performance analysis.

“FCCLA is trying to build these kids to be the next generation of leaders, and FCCLA has been a longtime partner with the HBA,” Wall said. “We wanted to do something like this to get their students and teachers to understand that there are some really nice opportunities in the baking and milling industries.”

Wall credited Charlene Patton, HBA executive director, and Sharon Davis, longtime HBA family and consumer sciences educator, as integral reasons why the HBA continues to succeed in their mission of promoting home baking through activities like the recent FCCLA event.

He also wants wheat farmers to know the connection between families who purchased baking ingredients, retailers and milling companies like Grain Craft flows directly back to Kansas farms.

“We want people to bake at home. They’ll buy flour, which is made from the farmers’ wheat,” Wall said. “Within a 100-mile radius, we source and grind a lot of wheat each year. So, if people continue to bake at home, that only helps provide the farmer with a good market for their wheat.”

Learn more about the Home Baking Association at https://www.homebaking.org/.

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Written by Julia Debes for Kansas Wheat

Having all the phyllo-feels on Mother’s Day

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“Two books.” 

Those were the first words mumbled out of my son’s mouth early Sunday morning, his face barely even lifted up from his belly-down sleeping position, but his need for reading books already at the forefront of his mind. Not exactly the heartfelt “Happy Mother’s Day!” an idealistic vision of the holiday might provide, but to be fair, Benson’s only two, so we’ll give him a few more years to get it figured out. And honestly, I would be smitten by anything coming so softly and thickly from that sleep-heavy face with those bleary blue eyes. 

But I don’t mind admitting I am a sucker for my son. If you’ve read my column for any length of time, you’ve picked up on that. Mother’s Day was long a challenging holiday for me, after desiring and planning to be a mom my entire life, and then it not happening for years into our marriage. Brian and I had always talked about adoption even before infertility, but we had unexpected setbacks in our adoption and foster journey too. Finally, after being married for 9 years, we were finishing up our foster certification classes…when we found out we were also expecting a baby.

People like to tell me it always happens like that, but I know it wasn’t just a coincidence or a natural “symptom” of being a licensed foster family. I don’t know why the timing worked the way it did, but I know our home exploded with children; maybe not literally, but trust me, sometimes it feels like that. We went from 0 to 1+an unspecified number of children at any point. It’s a strangely delightful life. 

This is my fourth Mother’s Day since the promise of children was finally tangible, and actually all three years since our son has been born we’ve also had extra foster kids in our home. Shockingly, neither Benson nor our extra two-year-old boy brought me breakfast in bed this Mother’s Day morning; I can say without reservation, however, that if they had, the bed would never be the same and so I’m really better with it this way. 

I used to bring my mom breakfast in bed sometimes, and I don’t remember making a huge mess, but likely I simply didn’t notice it if I did. And while I revel in my personal role as a mom on Mother’s Days now, it’s a very important day in which to remember and thank my own mom. 

I wanted to be a mom ever since I was 4 years old, and my mom played a huge part in that desire. I saw who she was, how she loved, and I wanted to be like her. I am so blessed and grateful to have her example, as well as that of both of my grandmas, as these women have given me such a godly heritage of living out their strength in sweetness and sacrifice — to their own children and to the many, many people welcomed in by their hospitality and open arms.

So here’s to my mom and Grandma Weber, and the memory of Grandma Mayer. Thanks for showing me how to love so well; I love you.

Now Mom, please come hurry and visit so you can read Benson two more books. I know you can’t resist him either.

 

Frilly Phyllo Egg Pie

After such a cheesy article, you needed a cheesy recipe. My parents ARE coming to visit the beginning of June, and while they read books to the ever-insatiable Benson, I will cook for them. Mom enjoys our farm-fresh egg, and is always partial to dishes with good presentation — so when I came across this phyllo-”crusted” savory egg pie, I knew she would enjoy it. It’s a little different take on a quiche (it has roots in Bosnia maybe?), but the crust is such a fun shortcut instead of using the traditional pie pastry. The recipe I consulted originally was just dairy and eggs, but I couldn’t help but throw cheese and random stuff in (we ended up with one asparagus + white cheddar, and one ham + smoked cheddar), so we’ll have to wait and see what version I make when they are here.

Prep tips: you usually have to be very careful with phyllo, not tearing the thinner-than-paper sheets or letting them dry out, but honestly for this you can throw caution to the wind and just go for it. This recipe does make 2 9” pies so that you don’t have surplus phyllo, but leftovers were great the next day if you aren’t serving many people. 

6 eggs

2 cups cream

1 cup sour cream

1 cup thick/greek plain yogurt

2 teaspoons salt

1 tablespoon olive oil

8 oz [1 roll] phyllo/fillo dough 

about 1 cup shredded cheese of choice

about 1 cup diced cooked meat/veg of choice

Whisk eggs, cream, sour cream, yogurt, and salt. Use about half the olive oil to grease 2 9” pie plates, and whisk the remaining into the egg mixture. Set aside.

Unroll the phyllo dough. Take a sheet of dough, and fold it accordion-style or just ruffle/crumple it up and place frilly-side up in a pan. Repeat with remaining dough, going around the edges of the pans first and then putting any extra sheets in the centers. Sprinkle the cheese and meat/veg over the phyllo, and then slowly pour in the egg mixture. Some edges of the phyllo should be sticking out over the egg — that’s good, they bake up crispy. Bake at 375° for 20-30 minutes, until the center egg portion is just set. 

“It’s Always Construction Season for the Body”

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Like a car racing along the interstate, exiting onto a highway, and finally reaching the family farm along a dusty gravel road, our blood circulates inside our bodies. There are the major blood vessels, such as the aorta running out of the heart, and there are the tiny capillaries allowing blood cells one at a time to carry oxygen and nutrients to all the cells in our bodies. The network of capillaries is so complex it is estimated there are over 40 billion in one person, and if stretched out in a single line they would cover over 100,000 miles.

Our blood is made up of a mix of liquids and solids. The liquid, plasma, is composed of water, salts, and proteins. The solids include red blood cells, white blood cells, and platelets. In general, the red blood cells deliver oxygen and carry away carbon dioxide, the white blood cells help fight infections, and the platelets help form clots if you get a cut.

Bone marrow is the spongy material inside our bones that helps make new blood cells, which only last so long. Red blood cells last about 120 days, platelets last 6 days, and white blood cells may last less than a day or much longer.

As with any stretch of road, accidents happen. The blood cells can become clogged, causing a stroke in the brain or a heart attack in the heart. Sometimes what goes wrong is a problem of overproduction causing a cancer of the blood. Leukemia is a cancer of the white blood cells, lymphoma is a cancer of the tissues that produce and carry white blood cells, and multiple myeloma is a cancer of plasma proteins. A cancer of too many red blood cells is called polycythemia vera.

While some cancers often cause the growth of a solid tumor, the overproduction of blood cells may be harder to detect. Symptoms are often vague, including fatigue, weakness, night sweats, bone pain, weight loss, frequent infections, enlarged lymph nodes, and other nonspecific symptoms.

Advancements in cancer therapies have made large strides in the treatment of blood cancers. Besides chemotherapy and radiation therapies, treatments can include stem cell transplants, immunotherapies, and targeted therapies which are more specific on the molecular level to what is being overproduced. Immunotherapies include modifying T cells to recognize and attack cancer cells.

The complexities of the human body are endless and amazing. Part of the wonder is how the cells in our bodies are constantly growing and being replaced. Just like our highway system, there is always construction.

Andrew Ellsworth, M.D. is part of The Prairie Doc® team of physicians and currently practices family medicine in Brookings, South Dakota. Follow The Prairie Doc® at www.prairiedoc.org and on Facebook featuring On Call with the Prairie Doc® a medical Q&A show based on science, built on trust for 21 seasons, streaming live on Facebook most Thursdays at 7 p.m. central.

“The Case for Iodized Salt”

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Imagine how just over one hundred years ago, nearly ⅓ of people in the upper Great Lakes and upper Midwest regions walked around with a goiter on their neck. A goiter is a lump on the throat, which could be as big as an orange, a grapefruit, or larger. Actually an enlargement of the thyroid gland, a goiter can come from an overactive thyroid gland, an under-active thyroid gland, or an autoimmune condition, but in the United States before the 1920s, the reason was almost always deficiency of iodine.

Iodine is required for making thyroid hormones. In addition to having a goiter, those with iodine deficiency may be fatigued, slow moving, or have poor concentration. Iodine is even more important for brain development for a fetus during pregnancy and for the growing brains in young children. Iodine deficiency can cause fewer IQ points. The archaic term cretinism refers to iodine deficiency syndrome from birth, and affected people are small, mentally slow, and may have an enlarged tongue and thickened skin, among other ailments. Likely 50 million people suffer from iodine deficient brain damage world wide still today.

Iodine is a trace element on the earth’s crust, but factors like glaciers and flooding have caused it to be even more scarce in landlocked areas and more prevalent around coastal areas. In the coastal areas the iodine makes its way through the food chain. In the “goiter belt”, the upper Midwest and upper Great Lakes regions of the United States, and in Switzerland, goiters were common due to the lack of iodine in the diet.

The ancient Chinese knew ingesting seaweed could shrink a goiter. In the early 1800s, a Swiss physician observed ingesting iodine could treat the goiters of his patients. As with many things, it often takes a war to cause change. In World War I, a Michigan physician observed that over 30% of recruits had a goiter, and for many of them, it was big enough to disqualify them from the military. This finally got people’s attention.

In 1917, US physician Dr. David Marine convinced the Akron, Ohio school board to allow him to perform a study with iodine supplementation. The schoolgirls who received iodine had significantly fewer cases of goiter than the girls who did not.

Dr. David Cowie, who founded the pediatrics department at the University of Michigan, proposed the US adopt the Swiss practice of adding iodine to common table salt. It took effort, but thankfully the salt companies adopted the practice, and still today we have a cheap, common remedy to help prevent goiter and iodine deficiency throughout the United States.

Andrew Ellsworth, M.D. is part of The Prairie Doc® team of physicians and currently practices family medicine in Brookings, South Dakota. Follow The Prairie Doc® at www.prairiedoc.org and on Facebook featuring On Call with the Prairie Doc® a medical Q&A show based on science, built on trust for 21 seasons, streaming live on Facebook most Thursdays at 7 p.m. central.