Compost = Organic Matter
Organic matter is the elixir of life for the plant world. More is generally better. How much more? A large bag (1 Ft3?) is generally sufficient for planting a two gallon shrub or a flat of annual flowers. That bag of compost will cover 162 square feet (10’x16’) with a two inch layer. That is a lot of bags if you have a substantial food garden or perennial border! Bulk on the other hand avoids the bags and is a more appropriate scale.
Garden retailers offer compost made from spent mushroom soil, brewery waste and occasionally leaf mold. The last is often free through your municipality. Unfortunately, what is free sometimes lacks quality. Plastic waste, wood that will not decompose or stone require hand picking or screening. Whether native soil is better suited for a potter’s wheel or a beach, organic matter is the solution to its improvement.
Contact the garden helpline for more information (585) 473-5335
Early season turfgrass situation
What with the breath of summer in late March turf is green and growing earlier than usual, despite the typical early April frosts. Western New York is relatively dry. Creeks and streams continue dropping. The spring growth flush is not evident, likely due to lack of moisture. Two positive impacts of low moisture at this time:
1) Lower disease risk for cool soil root diseases.
2) Grass roots are going down for moisture. This enhances the plant’s ability to endure dry weather later on.
Low sun angle is reducing evapotranspiration. Grass plants are growing down not up.
For these reasons, resisting the temptation to irrigate is a good turf management practice.
Another Frosty night coming
For the second time in a week Western New York has come under the influence of arctic air via a Canadian high pressure system. The National weather Service is again issuing a freeze warning for Monday night and Tuesday morning. Temperatures along Lake Ontario are expected to dip close to 32oF and mid 20oFs inland. Flowering fruit and ornamental trees are vulnerable to these temperatures. Consider taking steps to protect these plants and perennials that may not be accustomed to such temperatures. Perennials that were greenhouse forced are more susceptible than those emerging naturally.
Understanding Food Labels
Knowing how to read a food label can help you make the healthiest choice.
Serving Size
The serving size lists the amount of food that the nutrition facts are based on. They are familiar amounts like 1 cup, 10 chips, or four cookies. Pay attention to how much you are eating and make adjustments to the nutrients based on those amounts.
Servings per container
The label tells you how many servings are contained in the package of food items. This can be helpful if you are calculating how many of the food items are in the package for a group or if you are consuming the entire package of a food item, you know how much of the nutrients you are consuming.
Calories and Calories from Fat
The number of calories tells you how much energy you will get from that food. Calories may come from carbohydrates, protein or fat. Foods that are 400 calories or more per serving are considered high in calories. 100 calories or more per serving is moderate, and 40 calories or less per serving is low. The calories from fat tells you how much of the total amount of calories are provided by fat. It is best to keep fat less than 30 percent of the total calories.
Total Fat
The total fat is the number of fat grams contained in one serving of food. Saturated fats and trans fats raise cholesterol and will be listed separately. Foods high in these fats should be avoided.
Cholesterol and Sodium
Many people with high blood pressure or cardiovascular disease need to limit their sodium and cholesterol intake. Look for foods that contain less than 5 percent of the Daily Value.
Total Carbohydrate
Carbohydrates are the body’s primary energy source. Choose healthy high fiber carbohydrates like whole grains, vegetables, beans and fresh fruits. Look for foods that contain 2-3 grams of fiber per serving. Limit foods with added sugars. There is no daily percentage value for sugar, but you can compare sugar amounts of various foods to find the lowest number. Sugars are also contained on the ingredient list. Make sure sugars are not one of the first items on the list. Sugars may be listed as sucrose, glucose, fructose, corn syrup, maple syrup or honey.
Protein
Most people get plenty of protein, which is a major component of our muscles, organs and blood. Healthy protein sources include lean meats, beans, nuts and eggs.
Vitamins A, C, Calcium and Iron
Nutrient rich foods will contain 20 percent or more of these essential nutrients. Foods that contain 5 percent or less of the Daily Value are not good sources of these nutrients.
Percent Daily Value
Daily Values represent the recommended amount of nutrients based on a 2,000 calorie diet. Daily Values are reported in percentages. A food high in a nutrient provides 20 percent of the Daily Value, 10-19 percent is considered a good source and 5 percent or less is considered a low source of that nutrient. A table is provided on the food label with some upper limit guidelines for fat, cholesterol, sodium, carbohydrate and fiber.
Ingredient List
Ingredients are listed on the food label in order of descending weight from most to least. Avoid foods that have fats or sugars listed in the first few ingredients. Sugars may be listed as dextrose, sucrose, maltose, corn syrup, high fructose corn syrup, fruit juice concentrate, maple syrup or honey. Fats may be listed as oil, palm oil, coconut oil, hydrogenated oil or partially hydrogenated oil. Ingredient lists may also be used to avoid foods that may cause an allergic reaction.
Courtesy of WakeMed.org
Warm weather growing weeds in high tunnels
Warm weather is fostering the growth of winter annual weeds in high tunnels and under other winter covers. options for management of plants such as chickweed and bittercress are the sue of non-selective post-emergence herbicides (glyphosate), hand-weeding or physical barriers (black plastic or weed barrier fabrics).
Local Christmas trees
The season of waiting is upon us. Traditionally, evergreen trees are integral in the celebration ending this season of waiting and watching. Many individuals and families make the selection of a Christmas tree part of the Advent season. Nearly twenty area Christmas tree farmers open their plantations for Christmas tree harvesting. Many of these growers offer wagon rides and other activities make selecting that special tree all the more special. A list of area Christmas tree growers is available on our web site www.mycce.org/monroe or by contacting the gardening help line 585.473.5335.
Favorite apples arriving
Long time favorite apples Cortland & Macoun are ready for picking in orchards along Lake Ontario and selecting from farm stands and farmers’ markets. Both offer up juicy snow-white flesh with sweet and tart flavors. Neither oxidizes quickly and thus retains their white color in fresh fruit salads. they also make great varieties for sauce, baking and are essential for a snappy cider. These varieties have a common parent Macintosh, that is celebrating its 200th anniversary this year. Find and harvest these and other local apples in the coming week from area fruit stands and orchards.
‘Sweet Treat’ & ‘Solid Gold’
With a chill in the air, the tomato harvest is winding down. Two winners in the garden this year, based on taste testing around our office were ‘Sweet Treat’ and ‘Solid Gold.’ The former is a pink cocktail tomato. Slightly smaller than a red ping pong ball. It is blue red rather than orange red, giving it a pink cast. It was a prolific producer for me, with nary a sign of any typical tomato maladies. The second winner was the golden grape tomato ‘Solid Gold.’ It deserves the same accolades as its pink companion.
It is my understanding that tomato flavors are chemically complex. I suggest one result of that is individuals are unable to agree on the most favorable tomato. We each like different tomato flavors. Around our office both tomatoes were a hit. Some liked one over another, but most everyone enjoyed them as an unplanned addition to their lunch fare.
the latest apple harvest + Cole crops for localvores
As the apple harvest continues along Lake Ontario pome fruit lovers look forward to the next tasty varieties in the harvest parade. In the coming week Macintosh will be maturing and appearing on farm stands and farm markets. Right on its heels will be Honeycrisp and Gala. All three are great for fresh consumption. I like Macintosh for sauce. Honeycrisp and Gala are also great fruit for baking.
Fall temperatures bring on the rich flavors of Brassica vegetables. Cauliflower, Brussels sprouts, kale and mustard. Their sugars rise and the sharp flavors created in warmer weather are gone. Whatever your cooking style: grilling, roasting, steaming or stir fry this is the season for Brassica vegetables.
fresh local apples!!
Localvores are enjoying the local apple harvest. The week after Labor Day sees the Ginger Gold crop out of the orchard and at farm stands and markets. Paul Red is also available. The early Mac varieties (Marshall Mac, Jonamac) will begin appearing in the coming days. Gala will follow close on the heels of those varieties. Ah, there is not much better than fresh, crisp, local apples. 