Fall Fun Ideas

Fall is here!  Here’s some ideas from my family to yours to make fall a special time for the family.

Rake and play in the leaves—assuming it doesn’t stir up allergies.  After the leaves fall, pile the raked leaves and let the kids and dogs jump and scatter.  Of course, you may have to re-rake a bit before bagging or composting.

Watch for slow-moving vehicles.  Harvest has begun so motorists need to be watchful of slow-moving vehicles and farm equipment.  Make it a safe season for everyone by sharing the road and slowing down.

Make a pot of soup.  Chili is especially good on a cool day.  Stews are a good way to use up the last of the vegetables harvested from the garden.

Pick apples.  October is national apple month and what a fun outing it can be to harvest apples either from your own trees or at a nearby orchard.  Some orchards provide entertainment as well as picking opportunities.  Use the apples to eat fresh or make apple crisp, apple pie, or apple butter.  Be sure to get a candied apple, too!

Search for a pumpkin or two for decorating or carving.  There are lots of pick-your-own pumpkin patches and some come with entertainment options, too.   Pumpkin carving or decorating parties are a lot of fun for all ages.  Carving pumpkins don’t make good pumpkin pie; instead choose a small pie pumpkin for cooking and baking.

Plant mums, bulbs, grass, shrubs, and trees.  Fall is the perfect time to plant as the cool days and nights allow plants to settle in without stress.  Water thoroughly until the ground freezes.  Consider mulching to keep new plantings from heaving during the winter months.

Build a bonfire.  The warmth from the fire is so special on a cool night and even more fun when s’mores are on the menu. Be mindful of fire safety.

Catch the football spirit.  Take in a local high school Friday night game or play touch football with the kids. Catch your favorite team on TV!  Tailgate with friends either at a game or before watching a TV game.

Try out an amazing corn maze.  Traversing a corn maze in search of the end or prizes is guaranteed to become a fun and exciting tradition for years to come.

Decorate for Halloween.  String up some lights or plug in the fog machine for a festive spirit.  Be sure all lights or electrical decorations are UL approved and plugged into GFCI outlets.  Add some carved pumpkins and maybe a big spider web.

Watch a scary movie.  Nothing sets the scene for Halloween more than a little “fright!”

Take a road trip.  Check out the changing scenery in your area as the farm fields go from green to golden brown to harvest empty and the leaves on the trees turn.  Or travel to the various parts of the state to see the “colors” at their peak time.

Take a hike.  Follow a path through the woods at a state or local park.  Hear the leaves crunch and smell the damp fall ground.  Pack a picnic to enjoy along the way.

Drink hot spiced apple cider or hot chocolate.  It just wouldn’t be fall without cider and hot chocolate to warm up after an outing on a cool fall day or evening.  And either beverage really goes nice with a fire in the fireplace!

Take a hayride.  Watch local listings for community hayrides.

For more ideas and where to find fall entertainment options, check out Travel Iowa.

Happy Fall!

 

 

Marlene Geiger

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Halloween Crafts

I am starting to notice Halloween decorations in town and at local stores. One of our co-workers brought in a picture of some decorations she made with her young nephews over the weekend. It looks like a fun project and she said that the boys all really enjoyed it.

 

I think this would work well with my own grandsons. They love to go to the pumpkin patch to choose pumpkins and they enjoy carving them. Once carved, the pumpkins do not last very long and often can attract gnats or flies. Some years, the jack o lanterns the boys carved rot outside even before Halloween.

To make these jack o lanterns, buy some foam sheets that have an adhesive backing. They are inexpensive and several sheets have enough space to create multiple face parts. These sheets are available in many colors; you may want to buy at least black and white sheets. If you want googly eyes on your jack o lanterns, be sure the eyes you buy have an adhesive back. Depending on the age of the children, you may want to cut pieces in advance or have older children draw their own pieces. Enjoy.

 

Liz Meimann

Liz Meimann

I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.

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Plastic Straw Ban

There has been quite a controversy lately surrounding the reduction in use or ban on plastic straws. The goal, of course, is to help protect the environment. Straws are a small fraction of all plastic waste but the movement to ban plastic straws is definitely growing. Major corporations (Starbucks, American Airlines) have announced they will phase out plastic straws. Seattle recently became the first major city to institute a ban on plastic straws. California became the first state to officially adopt plastic straw regulations. The food service industry there is being banned from making plastic straws available unless requested.

The merits of a plastic straw ban depend on who you ask. Those pushing the idea consider plastic straws to be a “product of convenience” or a “symbol of waste”. They would like all straws to be biodegradable and have offered some alternative materials – paper, pasta, bamboo, and hay – for straws to be made out of. Criticism has come from disability advocates. Paper straws can cause difficulties for those individuals who have difficulty swallowing. Reusable straws, like those pictured above, can be potentially hazardous.

The University of Georgia was recently awarded a grant to develop a totally biodegradable straw. It will be interesting to follow this story. It will take time for them to develop some prototypes and go through the approval process however.

As a consumer, I think it is important to research ahead of time what our options might be if straws do indeed disappear.

 

 

 

Marcia Steed

Marcia Steed

I graduated from Iowa State University with a degree in Home Economics Education. I enjoy spending time with my family and friends and traveling.

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Pick the Best Pumpkin

Pumpkins of all sizes and varieties are appearing at the market and other venues.  There’s a lot of variety in pumpkins and it pays to consider what you’ll be using your pumpkin for–cooking, carving, or decorating–when you go shopping for one.  When choosing a carving or decorating pumpkin, you’re looking for a nice shape and a pumpkin that will last several days. The choice for a cooking or baking pumpkin is all about taste and texture.

For cooking and baking, you’ll want to use a pumpkin that has a smooth, dense grain or texture and a very mild, delicate and sweet flavor.  Often time they are generically labeled “sugar pumpkins” or “pie pumpkins.”  Other pumpkins or squash that work equally as well are the Long Island Cheese Pumpkins which look like a wheel of cheese, the white ‘Luminia’, or butternut squash. “Pie pumpkins” are smaller in size, about 5-8 inches in diameter and weigh between three and eight pounds.  “One pound of fresh pumpkin yields about 4 cups raw peeled and cubed, or 1 cup cooked when mashed or pureed pumpkin.  A 5 pound fresh pumpkin will make 4-4.5 cups of cooked puree or mashed pulp. If you want a thicker puree, place it in a colander or cheesecloth for a while to drain out excess water. If a recipe calls for a 15-ounce can of pumpkin, you can replace it with 1.75 cups mashed fresh pumpkin. In general, plan on purchasing 1/3 to 1/2 pound of fresh pumpkin per serving as a side dish. Much of the weight will be discarded in the peel and seeds.” (source:  https://www.howmuchisin.com/produce_converters/pumpkin)  Check for nicks, bruises or soft spots before purchasing.  If kept in a cool, dry location, they will keep well for a couple of months.  As the pumpkin ages, the skin will dull, but as long as the skin is unblemished and free of mold, the flesh inside will still be sweet and edible; in fact, over time, the flesh becomes even sweeter.  Once cut, fresh pumpkin/squash should be wrapped tightly, refrigerated, and used within five days.  Cooked pumpkin/squash freezes very well for later use.

You can carve or decorate with any type of pumpkin, squash, or gourd.  However, larger pumpkins used for carving or decorating are generally known as field pumpkins and besides being larger in size, also have a watery, stringy flesh.  A good carving pumpkin should be firm, healthy, feel heavy when picked up, and sound slightly hollow when tapped gently. Ideally, the shell should be hard enough to protect it, but still allow a knife through. Pumpkins with outer shells that feel as hard as a piece of wood are very difficult and dangerous to slice or carve.  The heavier the pumpkin, the thicker the walls. Thick walls may block the light source and carving details may be lost. If the pumpkin you choose has thicker walls than desired, one can shave the walls from the inside.  Test to see if the pumpkin has a good base to sit on so that it won’t roll over.  Avoid carrying the pumpkin by its stem.  The stem is not a handle and if it breaks, you may loose part of your design or create a wound that invites rot.

Once a pumpkin has been opened or carved, it will start to dry and shrivel as soon as exposed to air.  Carved pumpkins will keep nicely for a few days in the refrigerator; this is especially helpful if carving needs to take place a few days ahead of the display time.  If you want to carve and display but want the display to last longer than one day, place the carved pumpkin in a cool spot out of direct sunlight.  Another tip is to spray it with “Wilt-Pruf” plant protector.  For display pumpkins whether carved or solely for decoration, it is important that they not be left outdoors if there is a threat of frost.

Enjoy pumpkin season!

 

 

 

Marlene Geiger

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Fire Prevention

I have been thinking more about fire prevention week this year than I have for many years. When our children were young, we made a point of checking smoke detectors, looking at escape routes from the bedrooms, and choosing a meeting place for the family outside of the house. Since we became empty nesters, we have focused a bit less on these safety steps. Now that we have five grandchildren that live nearby and often spend the night, I am thinking more about fire safety at home.

I have spent some time reading the National Fire Protection Association’s (NFPA) website and looking at their fire safety education ideas. I learned that the slogan for Fire Safety Week in 2018 is “Look. Listen. Learn. Be aware – fire can happen anywhere.” This slogan fits nicely with suggestions from many other parts of society. We do need to be aware of our surroundings. Last night we attended at concert at CY Stephens auditorium on the campus of Iowa State University. Our seats were in the third balcony so we had to climb a significant number of stairs to get to our seats. While we were waiting for the event to begin, I looked at both exits from our seats. I planned a first and then second exit, should that have been necessary. Here in our office, we also have two planned exits should it be necessary for us to evacuate. I know the best exit from all the rooms in our home, and the second choice exit but I do not think that my grandchildren are aware of these exits. Two of our upstairs bedrooms contain a fire ladder and I know that the grandchildren do not know how to operate it.

The NFPA suggest these calls to action:

  • Look for places fire can start
  • Listen for the sound of the smoke alarm
  • Learn two ways out of each room

Before my grandchildren’s next visit, I can look around my home for places a fire could start. I will clean out my dryer vent, make sure I do not have anything flammable near a heat source, and eliminate stacks of old magazines. I will check the batteries in my fire alarms to be sure they are all in working order. I plan to take the grandchildren on a house tour to demonstrate two ways out of every room, especially the upstairs bedrooms. We will also practice meeting up at our designated meeting spot, the big blue machine shed out in our yard. I know I will sleep better after putting my plan into action.

 

 

Liz Meimann

Liz Meimann

I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.

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Drying herbs

Now that harvest has started on our farm, I am thinking of all the work that I need to get finished before the first frost. I always grow some parsley and sage in my garden and I always dry some for the winter. I think that my fresh dried herbs really taste better than anything I can get at the store. I do have a dehydrator that I use for drying herbs. It does not take long to harvest the herbs and I have sometimes done it on the same day the first frost is expected. I cut nice, unblemished sage leaves from the sage plant and stems of parsley. I wash them well and place them on the racks of my dehydrator. Usually it takes an entire day or overnight for the herbs to be dry enough to package. I store them in zipper style freezer bags in my pantry. I always discard any leftover herbs from the previous year.

I know that this sounds easy, since I have a dehydrator, but I have not always had one. You can also dry herbs like these by laying them out in a single layer on a cookie sheet and allowing them to dry naturally. If you would prefer to dry them more quickly, you can use your microwave or your oven. The microwave is really only suitable for drying herbs, but you can dry other produce with your oven. Thanks to the folks at the National Center for Home Food Preservation for all the great directions for preserving food.

Liz Meimann

Liz Meimann

I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.

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Collecting and Fall Planting Milkweed for Monarchs

In recent years, we have heard and read much about the declining monarch butterfly population due to eradication of milkweed in agricultural and urban areas.  Milkweed is critical for the survival of monarchs.  It is the only host plant for the monarch caterpillars which feed exclusively on the leaves of milkweed.  And besides providing food for caterpillars, the leaves of the milkweed plant are the only place that the female monarchs lay their eggs.  As milkweed plants gradually disappeared from the landscape, the monarch populations gradually declined.  With the decline, there is urging to plant milkweed to support and increase the monarch population.

Back in the 1990s, I began an initial planting of the common milkweed (Asclepias syriaca) along our creek banks with seeds from a single pod that I found along the road side. In the 20 some years since, those few seeds have fostered a nice habitat for monarchs as they not only spread along the creek bank, but also into the surrounding pasture.  This year I am once again on a mission to collect some pods, harvest the seeds, and eventually plant them.  However, this time I have a partner; my 9-year old granddaughter loves monarchs and wants to do her part in helping their survival.

Fall is the perfect time to collect and plant milkweed.  The first step is to acquire seed.  Most milkweed species grow particularly well in undisturbed areas, so start by checking out roadsides, pastures, creek and river banks, railroad track beds, bike paths, highway medians, agricultural field margins, vacant land, cultivated gardens, and parks.  In September the seed pods begin to turn brown, split, and open.  The seed pod looks like a spiny, bumpy fruit. They begin light green in color and gradually over the summer turn yellow-green and eventually sage green to sage grey-brown.  As they get to this later stage, they will start to split.  This is the stage that you want for harvesting seeds. When the pod is opened, the seeds inside should be dark brown. If they’re green or light brown, they’re not mature yet and won’t sprout when planted.  If you don’t see the split or aren’t sure about the color, you can gently push on the pod; if it splits easily and the seeds are brown, it is ready; if it won’t pop open easily, leave it for another time.

Remove the entire seed pod from the plant and place it in a paper or organza bag.  Attached to the seeds is the coma, (white, hairy fluff also known as floss, silk, or plume) that is essential to the natural propagation of milkweed in the wild.  The fluff enables the wind to scatter and disperse the seed over a wide area.  Whether the seed is saved to share or use later or planted this fall, the fluff should be removed and it is best to do this before the pod fully opens and explodes.  When the seeds are all compact inside the pod, it is easy to do by carefully removing the spine holding the fluff and running your fingers down it; as you do, the seeds fall out easily.  Check out the Monarch Butterfly Garden website for a great video on how to do this.  If the pod is more mature and already opening with the fluff beginning to take flight, place the pod in a paper bag and shake it vigorously; sometimes it helps to add some coins or washers to the bag to aid this process.

Milkweed needs a period of cold stratification to germinate so that is what makes fall an ideal time to plant milkweed as Mother Nature will do the work during the winter months. November is the best time in the Midwest to plant.  The soil needs to be cold enough that the seeds won’t germinate, but not yet frozen.  The location chosen should be sunny and an area where you can allow the milkweeds to spread naturally over time as they can become invasive in a perfectly manicured yard or flower garden.  A bare patch of moist soil is best.  Poke a shallow hole and drop in a seed or two.  Cover, water, and lightly mulch for winter protection, and wait for spring.  For more tips on planting, see Fall Planting Milkweed Seeds – 10 Simple Steps from the Monarch Butterfly Garden website.  Another method of planting  is by making and throwing out seed balls.  To learn more about this method, see the article by the Iowa DNR.

If you miss the window for fall planting, the seeds can be planted in the spring, too.  For additional information on keeping seeds over the winter and planting in the spring or other times, check out the Michigan State University publication, How to Collect and Grow Milkweeds to Help Monarchs and Other Pollinators.

Lastly, I would be amiss to not suggest that this would make a great 4-H project for any young person interested in monarch habitat.  And for crafters, there are any number of ways to use the dried pods.  In all cases, please be advised to wear gloves or wash hands frequently when working with milkweed or pods.  Milkweed sap (looks like milk) can be an eye irritant, so take appropriate precautions to avoid this kind of discomfort.

 

 

 

 

 

 

 

 

Marlene Geiger

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Cleaning up the garden tools

Fall is just around the corner and I cannot believe just how quickly the summer has passed. I must admit that I just did not have the time to spend out in the garden that I have had in previous years. We have done some remodeling around our home and the place that I always stored my garden tools has changed. I plan to use the remaining warm summery days to organize and clean up my tools so I can have a great fresh start next summer.

I need to scrub the dry and crusty dirt off my shovel and garden trowels. I will use some hot soapy water and a brush then spray the shovels with the hose. I can apply some WD 40 to the digging surface to prevent rust. My trowel handles are rubber and plastic. I can clean them in the hot soapy water. I will wash the wooden handle of my shovel and wipe it down with some boiled linseed oil.

I plan to wash my shears and trimmers. I will sharpen the blades with a ceramic stone. It is an easy process if you can take the shears apart easily and hold the stone at a slight angle to the blade. A light spray of WD 40 will keep those shears from rusting and will lubricate the blade for easier cutting.

This is also a great time to wash and repair my garden planter. I can organize the planter plates and make sure everything is in working order.

If I need to repair any tools or replace them, fall is a great time to purchase the replacements. Often stores are clearing out their summer stock and I may find a bargain.

If I spend some time organizing my tools, discarding old seed, and making sure that garden chemicals are stored correctly I know I will be motivated to take better care of my tools.

Liz Meimann

Liz Meimann

I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.

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Fall Spice Refresher

Summer may not be over yet but people are already craving spice-flavored foods, beverages,and smells.  Even before we had our Labor Day barbeques, Starbucks introduced it’s fall Pumpkin Spice Latte because customers were asking.  “Sweet” spices–cinnamon, nutmeg, cloves, allspice, and ginger–go hand in hand with fall and holidays.  Now is a good time to prepare for the season of “spice and nice” and soups and stews by going through our spice collection to make sure we are ready when it comes time to reach.
Ground spices retain their goodness for about six months.  Whole spices such as allspice berries and cinnamon sticks stay fresher longer, 1-2 years, if stored in air-tight containers.  Vanilla extract is commonly used with the “sweet” spices to bring out their best.  Vanilla retains it’s best flavor for 12 months.  And while one is in the process, why not check out the herbs, too.  Like ground spices, herbs retain their best flavor for six months.  All spices and extracts should be kept in locations away from heat and light.  If a date is not present on the container, apply the smell test.  If you don’t detect an intense fragrance when you open the container, it’s likely time to replace it.  I’m always amazed at how much more flavorable something tastes when fresh spices or herbs are used.
While fall spices are reminenct of crips days, rustling leaves, baked goods, and hearty soups and stews, there are always lots of questions about which to use for what.  Here’s a quick primer:
Allspice (whole or ground)  is the dried unripe berries of the Pimenta dioica tree found in wamer parts of the world.  The berries combine the flavors of cinnamon, nutmeg, and cloves and complements stews, yellow vegetables, pork, poultry, cakes, cookies, and sweet breads.  When ground allspice is not available, a good substitution is a mixture of half ground cinnamon and half ground cloves.
Cardomom is a blend of seeds that bring a warm and aromatic flavor that is delightful in baked goods like gingerbread; it is also a staple of Indian cuisine. It is often used  with cinnamon, cloves and chocolate.
Cinnamon (ground or stick) is a spice obtained from the inner bark of  the Cinnamomum tree. With its mildly-sweet-to-bittersweet flavor, cinnamon is a nice addition to baked goods, stews, curries, fruit, squash, oatmeal, pork and beef.  It pairs well with fruits and chocolate.  Cinnamon sticks are perfect for mulling cider, tea, or other fall beverages.
Cloves (whole and ground) are the aromatic flower buds from a tree found in India and other countries in that part of the world.  Cloves goes well with sweet breads, yellow vegetables, chocolate, and fruit.
Chili powder is the dried, pulverized fruit of one or more varieties of chili peppers, sometimes with the addition of other spices. It is used as a spice to add pungency and flavor to dishes. Commonly used in traditional Latin American dishes like enchiladas and tacos, a spoonful of chili powder also adds a welcome kick to grilled meats, stew, soup, a pot of beans, vegetables, and even chocolate.
Ginger adds a pungent zest to both sweet and savory dishes. It is derived from the Ginger plant rhizome known as ginger root or simply ginger.   Ginger is widely used as a spice or a folk medicine.  As a spice, ginger has so many uses:  baked goods, stir-fries, curries, hot tea and seafood. It also offers a great accent to garlic.
Spice Mixes (Apple Pie Spice, Pumpkin Pie Spice) are blends of ground cinnamon, cloves, allspice, nutmeg, and ginger made specifically for convenience.  Both can be used as a seasoning in pie as well as general cooking and baking to enhance the flavors of any products using apples or pumpkin/squash.  There are many DIY recipes for making blends using basic spices such as these.
Enjoy the coming of fall and the smells and flavors that enhance it!
Marlene Geiger

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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September is National Honey Month

‘Tis the month to celebrate all things HONEY!  The National Honey Board declared September as National Honey Month in 1989 to promote the beekeeping industry and honey as a natural and beneficial sweetener.  Honey is a great sweetener for many reasons.  However, it is important to note that honey is more than a sweetener and has a long history so let the celebrations begin!

Honey dates back centuries.  In 2012, archaeologists discovered what is believed to be the world’s oldest honey in a ceramic jar in Georgia (Eastern European country) which is estimated by scientists to be about 5,500 years old.  However, honey was used long before this and may have a life of millions of years.  Beekeeping apiculture dates to at least 700 BC.  Documentation has been found showing that ancient Egyptians sacrificed honey to their river gods, Roman’s slathered honey on wounds, Alexander the Great was embalmed with honey, and honey was used as a form of currency in Europe.  There are also numerous ancient references to mead, or honey wine, which is the world’s oldest known fermented beverage.

Honey when used to sweeten food has many health benefits.  Besides being loaded with minerals, vitamins and important enzymes, honey is a natural, healthy energy booster. It is an immune system builder and has both antioxidant, anti-bacterial and anti-tumor properties. Honey has a healthy glycemic index which means that can be absorbed into the bloodstream gradually resulting in better digestion.  For more detailed information on the nutritional value of honey over table sugar, see Benefits of Honey by Michigan State University.

Bee pollen is another important substance found in honey. Bee pollen may provide some relief for those who suffer with seasonal allergies since it contains trace amounts of pollen. Daily trace amounts of pollen may help reduce the symptoms of pollen-related allergies by inoculating the individual.  When used as an inoculant, it is very important that the honey be purchased locally since that is where the allergens are located.

While some of the health benefits of honey have been discussed, the many uses of honey is extensive.  For more honey uses, take a look at some suggestions for honey outside of the kitchen by Sioux Honey™.

According to National Honey Board trivia, a single worker honeybee produces approximately 1/12 of a teaspoon of honey in her lifetime. That means around 22,700 bees are needed to fill a single jar of honey!   So celebrate the benefits of honey, the bees that make it, and those who work in the honey and bee industry!

Marlene Geiger

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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