June 2025 – Fruition

June 28, 2025Amalia Kanitz

Milkweed – Native plant of the Week

Lots of people know milkweed (Asclepias spp.) as the plant that Monarch butterflies need, or recognize its unique seed pods which open to release many silky little parachutes in the fall and early winter – but there’s so much more to this versatile and essential native plant. Let’s explore some important milkweed species, the insects that rely on them, how to eat them as a vegetable, and more!

Out of 70 or so species of the Asclepias genus native to North America, there are about 13 native to New York State; at least three of these are known to be naturally present here in St. Lawrence County. Common milkweed (A. syriaca) is the most prevalent of these, thriving in successional fields, disturbed areas like roadsides, and occasionally in forest clearings.

Common milkweed photos including egg, caterpillar, chrysalis, and butterfly stages of monarchs, and seed pods — Common milkweed has coevolved with the monarch butterfly lifecycle. Seen here are the aromatic flowers which feed adults, an egg laid on a leaf, and the caterpillar eating leaves. Caterpillars often travel to a different plant to enter their chrysalis form. Last are the pods and mature seeds with their silk attachments.

Next is swamp milkweed (A. incarnata), in particular the ‘western’ variety (A. incarnata var. incarnata). As the name ‘swamp’ suggests, this species prefers low, wet areas like marshes and swamps, edges of ponds and streams, and poorly-drained parts of fields.

pink swamp milkweed flower with bumblebee — This bumblebee is a generalist making use of swamp milkweed nectar.

Finally, there is forest milkweed or poke milkweed (A. exaltata), which grows mostly in deciduous forests, especially along roads and paths. It’s not as common as the other two in our area, but you might find some.

Poke milkweed flowers and plants — Photo credit: Pl@ntNet

Some of the species that are native to other parts of NYS might also be found in our area, due to human cultivation. A couple of these include whorled milkweed (A. verticillata) from the Hudson Valley, Catskills, and Greater Niagara regions; and butterfly weed (A. tuberosa), very popular with gardeners for its striking orange blossoms which are unique among milkweeds. Its native range reaches most of the state, but might not normally come as far north as St. Lawrence County.

White whorled milkweed and orange butterflyweed — Whorled milkweed and butterfly weed in the pollinator garden at the Extension Learning Farm

Every species of milkweed provides an essential food source to pollinator populations. They attract all the usual suspects – Bumblebees, Honey bees, other native bees and wasps, and Hummingbirds – as well as supporting lots of butterflies and moths.

The native Asclepias in our area, especially common and swamp milkweed, support 12 species of lepidopterans (butterflies and moths). Milkweed is the sole food source for the larvae of Monarch butterflies (Danaus plexippus), but that’s far from all. The Unexpected Cycnia (Cycnia inopinatus) and Milkweed Tussock Moth or Milkweed Tiger Moth (Euchaetes egle) also exclusively rely on milkweed as a host, and it’s crucial to the Delicate Cycnia or Dogbane Tiger Moth (Cycnia tenera) and Lined Ruby Tiger Moth (Phragmatobia lineata) as one of only two or three host plant genera that they use.

caterpillars of the monarch, unexpected cycnia, and milkweed tussock moth.

Three butterflies that depend on milkweed in their lifecycles.

Anyone who has grown or been around milkweed has likely seen some other reddish-orange and black insects that frequent these plants. One is the Milkweed Longhorn (Tetraopes spp.), a type of beetle that has specialized to feed on milkweed plants. Its larvae bore into the roots of the plant to feed and overwinter there, and when the adults emerge in late spring they eat the leaves. There are at least three species in the eastern United States – they are very similar, but vary in their amount of black spotting. Read more Milkweed – Native plant of the Week

June 26, 2025Flip and Michael Myers

Boiling Water Bath or Pressure Canning, which to use?

If you are new to food preservation, you might ask why there are two different processes for canning food: boiling water bath and pressure canning. What is the difference between them? This question often arises as individuals begin growing and preserving their own food. The decision process can seem intimidating, especially with the many differing viewpoints found on social media or stories of traditional methods passed down through generations. Fortunately, science can help us understand which methods are most effective to ensure our food is safely preserved.

The National Center for Home Food Preservation and the USDA can help take the guesswork out of your project. Their recipes have all been rigorously tested, taking into account factors such as food density, pH, and heat penetration in the jar. That’s why their guidelines are considered reliable and “approved”.

Returning to the original question: Why are some foods preserved using a water bath while others require pressure canning? The answer lies in the acidity, or pH, of the food. A basic understanding of the pH scale, often introduced in high school science classes, is helpful here. This scale measures the acidity or alkalinity of a substance, with 1 being highly acidic and 14 being highly alkaline. Water is at the center of the range with a neutral pH of approximately 7.

Understanding pH is crucial in food preservation because it directly affects food safety. The pH level determines how well spoilage microorganisms can grow and multiply in food. These microorganisms thrive in foods with a neutral pH. A higher acidity level creates an environment that inhibits their survival. The critical threshold for microbial growth in food is a pH of 4.6. Foods with a pH below 4.6 are classified as high-acid foods, while those with a pH of 4.6 or higher are considered low-acid foods. This distinction determines which canning method can be used.

From the USDA Guide to Home CanningHigh-acid foods and acidified foods are safely preserved using the boiling water bath method. High-acid foods, like berries, are naturally well below pH 4.6, so need no additional acid when combined with boiling water processing to safely prevent microbial growth. Acidified foods are naturally low-acid foods that have been preserved using a solution such as lemon or vinegar to reduce their pH below 4.6. A common example is pickling. This process involves submerging low acid foods, such as cucumbers or beans, in an acidic solution before canning. The combination of acidity and the boiling water bath process, which heats food to 212°F, prevents the growth of spoilage microorganisms.

Master Food Preserver volunteers hot filling jars of strawberry jam to be processed using a water bath canner.

June 18, 2025Amalia Kanitz

Beebalm – Native Plant of the week

This week we’re looking at some members of the Monarda genus, a group of herbaceous perennial plants in the same family as mints. Though there are 25 recognized species, all native to North America, let’s delve deeper into two of the species that are most relevant to New York state.

The most widespread and common species under the “beebalm” umbrella are M. didyma or scarlet beebalm, and M. fistulosa, often known as wild bergamot. M. didyma is responsible for the brilliant red or burgundy flowers that are popular in gardens.

M. fistulosa has several varieties with a range of purple shades like this one.

Many cultivated beebalms are hybrid cultivars of these two species. Beebalms typically flower in spring and summer, and if thoroughly deadheaded, may even produce a second round of blooms in the fall. Here in the Pollinator Garden at the Extension Learning Farm, we have some Monarda didyma of the cultivated variety ‘Jacob Cline’ which bloomed last year from June 23 – July 30. We also have a tall pink-flowering beebalm (possibly a hybrid) which finished blooming a bit earlier in July, and a shorter purple-flowering one which bloomed June 10 – July 10.

Beebalm was used in many forms by Native Americans and early colonists, for medicinal and culinary purposes. The leaves and flowers are completely edible, and can be used fresh in salads and as a garnish, or can be made into an herbal infusion, earning it another common name: “Oswego tea”. Read more Beebalm – Native Plant of the week