Digital payment apps, also called nonbank or peer-to-peer (P2P) apps, such as Venmo, PayPal, Cash App, and many others, are being used widely by U.S. consumers at an ever-increasing rate. With a few clicks on a computer or mobile device, the apps allow payment from a linked account to another party without writing a check, handing over cash, or giving a credit card number. Money can also be received and stored inside the app. The speed, simplicity, and convenience of transactions with payment apps have made these everyday tools for millions of Americans. However, these apps also come with some consumer risks.
In June, the Consumer Financial Protection Bureau (CFPB) issued an advisory to consumers regarding using payment app accounts. The advisory headlines read: Your money is at greater risk when you hold it in a payment app instead of moving it to an account with deposit insurance. Money stored in nonbank payment apps is likely not protected by federal deposit insurance groups such as a FDIC (Federal Deposit Insurance Corporation–a government agency that protects against loss on deposits of up to $250,000 per account if an insured bank fails) bank or NCUA (National Credit Union Administration–a federal government agency that is the equivalent of FDIC for credit unions) credit union, meaning there is no protection if the app company fails.
According to the CFPB, money held in digital accounts is not automatically swept into the user’s linked account. Instead, the funds are held in the app company’s account, which may or may not be an insured financial institution, OR funds may be invested by the payment app company for its own financial gain. Both situations should raise questions for app users should the app company, the financial holding institution, or the investment organization fail.
To eliminate worry, the CFPB recommends that app users set a reminder to regularly transfer their P2P funds into a linked FDIC-insured bank account or NCUA-insured credit union account.
Consumer Reports (CR) also evaluated four P2P payment apps and identified potential consumer concerns. The evaluation examined fund protection and security practices. Fund protection looked at ways consumers can lose money using the apps, with the most common being through user-error authorized transactions and unauthorized (fraud or scam) transactions. In either case, it is not common practice for P2P apps to reimburse users or intervene for fraudulent use. CR offers an imperfect solution for loss due to error or fraud: “Connect your P2P service to a credit card instead of your bank account. In this way, your payments are as protected as they would be with any credit card transaction. Credit cards are subject to the Electronic Fund Transfers rule, which requires that users be held liable for no more than $50 in the event of fraud or a payment made in error.” The downside of linking to a credit card is that some apps do not allow payment this way, and those that do allow it require a 3 percent fee. Also, look for payment protection for non-personal transactions. Experian also offers tips for protecting P2P payments.
Like CFPB, CR found that most payment app companies provide little information to consumers regarding protection for stored funds or how users may be able to obtain FDIC coverage through some apps by various means. And, like CFPB, CR confirms that many P2P users should be concerned.
Digital payment apps can be a secure, fast, and easy way to send and receive payments, but consumers should be aware of the risks and take appropriate precautions.
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.
AnswerLine is pleased to welcome Jennie Savits as our newest team member. Jennie joined AnswerLine on June 1 and brings a wealth of knowledge and experience to the team. Further, she is no stranger to Iowa State University or Extension and Outreach.
Jennie holds BS/MS degrees in Food Science from Iowa State University and completed 11 years with the Midwest Grape and Wine Industry Institute at Iowa State University. While with the Institute, Jennie held various roles in the lab and in the field. She worked on extension and outreach activities and research projects to support the local grape and wine industry in Iowa and throughout the Midwest. Jennie also has experience with the Department of Food Science and Human Nutrition at Iowa State University as a lecturer, where she taught food science laboratory courses and oversaw laboratory renovations.
Jennie’s interest in food science stemmed from participation in the 4H and FFA organizations. Growing up in rural Boone County, she was a member of the Harrison Happy Hustlers 4-H club and the Boone A&M FFA Chapter. Jennie enjoyed completing 4H projects in the areas of food and nutrition, horticulture, and livestock. Food science became a key area of interest after she competed on a team that won the inaugural Iowa FFA Food Science Career Development Event (CDE). Their team went on to place 2nd nationally and directed Jennie’s career path toward food science.
Jennie says that she really enjoys the opportunity to help people find answers and solve problems, especially on topics related to food safety and food preservation. Jennie has developed strong relationships within the Iowa State University Extension and Outreach organization and looks forward to helping disseminate research based information to those we serve.
Jennie lives with her husband, Paul, and their 5 children on a farm near Ogden. She enjoys spending time with family, helping out around the farm, and gardening.
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.
One in seven Americans get their drinking water from private wells. While Federal and state governments set legal limits for contaminants in public water systems, those laws don’t cover private wells. Rather, private well owners are responsible for the safety of their water. No federal or state requirements exist for well owners to test their water. However, private wells must be tested for possible harmful contaminants.
At a minimum, the Iowa Department of Natural Resources (DNR) recommends bacteria and nitrate testing be performed at least once per year. Nitrates pose a threat to infants and pregnant or nursing mothers, while the presence of bacteria indicates a pathway for disease-causing bacteria to enter the well. You may also want to have your well water tested if you notice any changes in color, taste, odor, hardness, corrosion, sediment, etc. Water can also be tested for naturally occurring contaminants like arsenic, fluoride, and radium. The Minnesota Department of Health recommends testing for coliform bacteria, nitrate, arsenic, lead, and manganese on a scheduled basis.
Nearly all Iowa counties participate in the Grants-to-Counties Well Program to assist families with well water testing. The Grants-to-Counties program can provide free or cost-sharing for water sampling and analysis to qualifying private drinking water systems. To find out if your county participates in the Grants-to-County Well Program or to arrange sampling of your water system, please refer to the list of County Environmental Health Sanitarians supplied by the Iowa DNR and contact the Sanitarian’s office in the county where the well is located. Minnesota also has help for private well owners through grants or loans. The grant programs may also assist with the cost of filling abandoned wells. Old wells pose a safety hazard and a hazard to groundwater contamination. Most state laws require old abandoned wells to be properly filled to eliminate any hazards.
You don’t know what’s in your water until you test. Get it on your calendar for testing annually or more often, if needed. In the meantime, be aware of potential sources of contamination near your well–livestock, septic tanks, fuel or chemical spills, or anything unusual about your well or the water from it.
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.
A pressure canner is the only safe method for canning low acid foods—red meats, seafood, poultry, and low acid vegetables. Ensuring your pressure canner is working properly and in good condition is critical to producing unquestionably safe products every year.
Two pressure canners, one with dial gauge (rear) and one with a weighted gauge (front). Canner in front shows a cutaway to inside the canner. Image source: National Center for Home Food Preservation.
Dial Gauges Must be Tested Annually for Accuracy
Most of today’s pressure canners have either a dial gauge or weighted gauge for indicating and regulating the pressure. There is one exception; the All American brand has both a dial and weighted gauge. For canners having a dial gauge, safe canning beings with getting the gauge checked for accuracy yearly or before the start of the canning season. A dial gauge has movable parts which can go out of calibration. Gauges that read high cause under-processing and may result in unsafe food. Clostridium botulinum bacteria are the main reason why low-acid foods must be processed with the correct pressure and time to be safe. Gauges with low readings may cause over-processing which is not a food safety issue, but rather a food quality issue. Pressure adjustments can be made if the gauge reads 2 pounds high or low. Gauges testing more than 2 pounds of difference, should be replaced. The dial gauge should also be checked if any of the following conditions exist: cover has been submerged in water or dropped, gauge lens is broken or has fallen out, parts are rusty, pointer is not on “0”, or for any reason you believe the gauge may not be accurate.1 The dial should be replaced if it is cracked, rusted, or the glass is missing. Gauges on new canners and replacement gauges should be tested before use.
Weighted gauges do not require testing for accuracy because they cannot go out of calibration.
Dial Gauge Testing Services
There are several services that provide dial gauge testing.
Local County Extension Office – Many County Extension Offices have the equipment and trained personal for testing the National (National Pressure Cooker Company), Magic Seal (sold by Montgomery Ward), Maid of Honor (sold by Sears, Roebuck and Company), or Presto® brands. Check with you local office for availability or to find out about testing events in your area. AnswerLine (800-262-3804 or 515-296-5883) can help residents of Iowa and Minnesota find a location for testing in your area.
Presto – National Presto Industries will test dial gauges at no charge provided it is one of the following brands: National (National Pressure Cooker Company), Magic Seal (sold by Montgomery Ward), Maid of Honor (sold by Sears, Roebuck and Company), or Presto®. Check out the Care and Maintenance Guide at Go.Presto.com for information on how to send a gauge for testing.
Hardware Stores – some hardware stores also offer this service. Call before you go.
All-American – For testing of All-American dial pressure gauges, contact Wisconsin Aluminum Foundry, 920-682-8627. The weight is more accurate than the gauge and customers should use the weights to attain the correct pressure. If the weight begins to rock at the desired pressure and the gauge is off by more than 2 psi the company recommends replacing the gauge. The gauge is primarily used as a reference to know when the unit is at 0 psi and can safely be removed and the canner opened.2
Canner Manufacturers – For pressure canner brands not aforementioned, contact the manufacturer of the unit.
After testing is complete, you will get a Canner Dial Gauge Testing Report or similar. It is a good idea to keep the reports for reference.
In addition to getting dial gauges checked, there are a number of other items to check out to make sure that the canner is in good working order for canning season. If any of the following do not check out, they should be replaced or cleaned as needed.
Replacement Parts
Replacement parts are available at some hardware stores or stores that also sell food preservation equipment. Parts may are also be purchased directly from some of the manufacturers. The Pressure Cooker Outlet has replacement parts for many makes and models of canners. Parts can also be found at Amazon.com. Be sure to know the canner model number and part number of the needed item (may be found in the canner manual). The model number can be found on the bottom of the canner, the handle, or the lid.
Start the canning season off right. Get the gauge tested and make sure that your canner meets all check marks.
_______________________________ Sources (accessed 21 February 2023):
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.
With concerns of the high consumption of sugars or need to eliminate sugar from their diet, consumers are seeking alternatives to sugars, high-fructose syrups, processed and artificial sweeteners. While there are a variety of alternatives, perhaps it is time to rediscover an ancient fruit, the mighty DATE, as a sweetener. Besides being a highly sweet fruit, dates provide numerous health benefits, are readily available, available in many forms, versatile, and easily incorporated into recipes as an alternative for granulated sugar or enjoyed on their own or added to food.
Date clusters atop a date palm. Photo source: Canva.com
Dates are an ancient stone fruit with beginnings in the Middle East dating back to BC days. Dates grow on trees known as date palms (Phoenix Dactylifera) in clusters like bunches of grapes. The big difference is that the date clusters are some 50-85 feet above the ground and require considerable labor to produce and harvest. An article by Food and Nutrition gives a brief description of date production and harvest. While dates continue to be a major crop in the Middle East, they are grown in other regions around the world where conditions are right for them. In the US, dates are grown in California, Arizona, and Florida with the largest production in California’s Coachella Valley, northeast of San Diego. Here, 95 percent of US dates are grown due to ideal conditions: high temperatures, low humidity, and an abundant supply of underground water for their love of wet feet. 1
There are hundreds of date varieties grown around the world. Twelve varieties are found in the US with the two most common being the Medjool and Deglet Noor varieties. Dates are classified as soft, semidry, or dry. Dates have a sweet, caramel-honey like flavor. Fresh picked, they are sweet and succulent becoming sweeter and chewier as they dry. Each variety has its own flavor profile.
Dates are packed with minerals, vitamins and dietary fiber (soluble and insoluble). One date (8g) provides 23 calories, 0.2g of protein, 6g of carbohydrates, and 0g of fat. Dates are a rich source of potassium, magnesium, manganese, iron, copper, B Vitamins, Vitamin K and zinc. In addition, dates provide a high amount of antioxidants in the form of polyphenols, flavonoids, and carotenoids. Despite their sweetness, dates are considered a low glycemic food and do not spike blood sugar levels. All of this ‘goodness’ makes them effective at relieving constipation, lowering the risk of chronic disease, lowering LDL cholesterol, improving brain function, boosting bone health, and improving our immune system along with other benefits still being studied.
Dates are an excellent sugar substitute. In addition to naturally sweetening food, one gets the added benefits of natural fiber and dense nutrients. Beyond the whole fruit itself, dates come in other forms or products: date molasses, syrup, vinegar, sugar (crystals and powder) and paste. University of Wyoming Extension suggests using these products in the following ways: “Date molasses or syrup tastes like molasses but with a less bitter edge. Use it as a liquid sweetener. Date vinegar, fermented from dates, is dark and fruity and an excellent substitute for balsamic vinegar. Date sugar, date powder, and date crystals are dehydrated ground dates. Use them in baking to replace white or brown sugar. Date paste is a smooth puree of pitted dates. It can replace butter, sugar, or eggs, depending on how it is used.”
Despite its name, date sugar is not really sugar. Date sugar is simply ground dried dates containing all the fruit’s nutrients — vitamins, minerals, antioxidants, and fiber—resulting in a product that is granular but somewhat fibrous. However, the intensely sweet granules do look a lot like brown sugar made from sugar cane or beet. It can be used to replace white or brown sugar 1:1 in many recipes for baked good but some experimentation may be necessary to adjust for sweetness or flavor. Date sugar granules can also be used to sprinkle on cereal, fruit, yogurt, etc., but may not be desirable for liquid beverages as it does not dissolve well; date sugar powder is a better choice for these uses.
Since date sugar is different from sugars made from sugar cane or beet, it is no surprise that it creates a product slightly different than something made with sugar in baking and cooking. There are numerous websites that share tips and recipes for using date sugar in cooking and baking including how to make your own date sugar and paste. It may be necessary to increase liquid or decrease dry ingredients as date sugar is hydroscopic and absorbs moisture. Date sugar burns easily so lower temperatures may also be needed. For more specific tips and recipes, visit the PurDate website. Date sugar should not be used for canning. Presently, there are no tested, safe recipes for using date sugar in canning fruit or jams/jellies.2
Date sugar should be stored in an airtight container. Being naturally hygroscopic, date sugar readily absorbs moisture and tends to clump together and may even form a solid brick. For this reason, some manufacturers mix other ingredients with the ground dates to prevent clumping. Bob’s Red Mill uses a small amount of oat flour. If date sugar does harden, Bob’s Red Mill suggests placing the date sugar in the microwave for a few seconds until it begins to soften. Because date sugar is dried fruit, watch it for spoilage as it does not have an indefinite shelf life like sugar.
In summary, date sugar is a nutrient-dense sweetener containing beneficial fiber, minerals and antioxidants making it one of the healthiest sweeteners or sugar substitutes on the market. It is not a highly processed, empty calorie food so it may be perfect for those who are diabetic or are trying to reduce refined sugar intake, add healthy nutrients to their recipes, or eat more natural foods. However, date sugar packs a significant punch of simple carbohydrates and calories, so use it with caution as you would with sugar or other sweeteners. _________________________________________________ Sources (accessed 9 February 2022):
Reference to any commercial product, process, or service, or the use of any trade, firm, or corporate name is for general informational purposes only and does not constitute an endorsement, recommendation, or certification of any kind. Persons using such products assume responsibility for their use and should make their own assessment of the information and whether it is suitable for their intended use in accordance with current directions of the manufacturer.
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.
“. . . in this world nothing can be said to be certain, except death and taxes. . . .” Benjamin Franklin, 1789.1
With the IRS announcing January 23 as the first date for accepting 2022 tax returns, the 2023 tax season is now open. For most Americans, filing deadlines for 2022 taxes are Tuesday, April 18, 2023 and Monday, October 16, 2023 for those filing an extension using Form 4868 and paying all taxes due by April 18.
Many Americans find tax rules and forms complex and confusing and may turn to professionals for help with preparation and filing. When using a professional is not possible, FREE basic preparation and advice is available to those who qualify through volunteer organizations and the IRS.
Here is a list of tax preparation assistance resources:
Volunteer Income Tax Assistance (VITA). IRS-certified volunteers provide preparation services to older Americans, low- and moderate-income filers, people with disabilities and those with limited English language skills. Generally, taxpayers must have an annual income below $60,000 to qualify. Call 800-906-9887 or check the IRS website to find a nearby VITA site using the Locator Tool. Iowa residents may find VITA locations using the Volunteer Income Tax Assistance website provided by Iowa State University Extension and Outreach – Human Sciences.
Tax Counseling for the Elderly (TCE). Tax preparation assistance is available to those 60 and older from IRS-certified volunteers. For more information and locations, call 888-227-7669 or check the AARP Tax-Aide Locator or the IRS website.
IRS Free File. Taxpayers with income below $73,000 are eligible to file federal tax returns online through the IRS Free File. To browse options and confirm eligibility, visit IRS Free File: Do Your Taxes for Free.
IRS Taxpayer Assistance Centers (TACs). Help is also available at IRS offices that host a Taxpayer Assistance Center. Check the IRS Taxpayer Assistance Center site to find a location offering this service.
MilTax Filing Service. Mil Tax from Military OneSource and the Department of Defense provide easy-to-use tax preparation and free e-filing software to active duty military personnel and select others, including spouses, dependent children and survivors. Tax pro consultants are available to provide 24/7 phone assistance at 800-342-9647. For more information, check the Military OneSource website.
Do-It-Yourself Online Options. Several for-profit tax software providers, H&R Block, TurboTax, Credit Karma, TaxAct, Free File USA, and TaxSlayer offer free online filing tools for simple returns. Check their individual websites to see if their offerings fit your needs.
Additional resources may be found at the 211Iowa website for Iowa residents and at Free Tax Preparation Sites and Resources provided by the University of Minnesota Extension for Minnesota residents; resources are available in both in Spanish and English.
Before you GO –
Call for an appointment or request an appointment online.
Check on what to bring to the appointment. Use this list provided by the IRS to get started.
Open a bank account if necessary. If you are without a bank account, visit the FDIC GetBanked website to find a bank where you can open an account (local or online) for paying taxes and/or for direct refund deposit.
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.
Monk fruit sweetener is currently trending as a popular consumer choice as an alternative to sugar. Accordingly to market analysis by Data Bridge, the monk fruit sweetener market is expected to witness market growth at a rate of 5.40% in the forecast period of 2021 to 2028 and is expected to reach USD of 0.30 billion by 2028. The market is driven largely by health conscious consumers’ demand for a naturally derived sweetener, diabetic patients, and the awareness of negative health effects of sugar: obesity and diabetes. The added functional properties—anti-microbial, anti-inflammatory and anti-carcinogenic—are also driving the growing popularity of monk fruit sweeteners [1].
Monk fruit- whole, halved, and extracted powder. Source: Canva.com
What is Monk Fruit Sweetener?
Monk fruit sweetener is derived from monk fruit, a small, green melon, actually a gourd, known as luo hang gu; it is native to southern China. Growing as a vine, monk fruit is an ancient fruit thought to have been cultivated by monks as early as the 13th century in the misty mountains of Guilin and used as a medicinal herb in traditional Chinese medicine. The fruit itself is unpleasant to eat. Instead, it is dried and used to make extract, granulated sweetener, powdered sweetener, and syrup [2]. Monk fruit is marketed under a variety of labels ranging from pure sweetener to added ingredients such as erythritol which may cause digestive issues for sensitive individuals.
The sweetness of monk fruit does not come from glucose or fructose; rather it is from mogrosides, an antioxidant extract of the fruit. Containing zero calories, zero carbs, and paleo-safe, monk fruit sweeteners are approximately 100-250 times sweeter than traditional table sugar. Monk fruit sweetener is less sweet than stevia which is approximately 300 times sweeter than table sugar [3]. When added to foods and beverages, a little goes a long ways.
Are Monk Fruit Sweeteners Safe?
Monk fruit was “generally recognized as safe” (GRAS) by the FDA in 2010 for use in food and beverages. While no human studies have been done, monk fruit is said to be safe for diabetics, children, and pregnant and breastfeeding women [4]. Monk fruit sweeteners have not been studied for weight-loss.
What are the Benefits or Drawbacks of Monk Fruit Sweetener?
In addition to the aforementioned benefits, monk fruit is said to be more palatable as it does not have the aftertaste that many users detect in other sweeteners. Further, it does not raise blood glucose levels or have side effects like gas or bloating that are often associated with some sweeteners.
Monk fruit sweetener is pricey due to the expense of processing and importing from China. The price, however, may be offset by the fact that only a small amount is used. For example, only a pinch of pure monk fruit sweetener may be needed for sweetening beverages and smoothies and if used for baking, 1-2 teaspoons may be equivalent to 1 cup of sugar. While it is not readily available at many supermarkets, it can be ordered from various websites. Some consumers have noted that it does not dissolve easily and they do detect a slight aftertaste. The sweetener tends to become sticky when exposed to air so storing in an airtight container avoids this problem.
How is Monk Fruit Sweetener Used in Cooking, Baking, and Preserving?
Monk fruit sweeteners should not be substituted 1:1 for sugar unless the manufacturer indicates so. Some monk fruit sweeteners are made with a mix of sugar alternatives and/or fillers, so be sure to read the label. Recipes and tips for cooking and baking can be found on the website of some of the monk fruit sweetener labels. Available as a granular, powder, and syrup, each type works best in different applications. Stable at high temperatures, the sweetener does not burn or give a sour taste when used for baking and cooking.
Baked products made with a sugar substitute may have different characteristics than those made with sugar. Using a sugar substitute may affect the texture, color, volume, structure, flavor, and keeping qualities. Sugar, like every ingredient, serves a purpose in baked goods beyond adding sweetness and flavor. Sugar contributes to moistness by binding water, provides structure and leavening, aids in browning and crispness via the maillard reaction, and acts as a preservative by slowing bacterial growth. While some functions and characteristics can be replaced by sugar substitutes, others are unique to sugar.
When used for baking, pure monk fruit sweetener may be less desirable as it does not have the bulk that sugar provides to a recipe. When mixed with erythritol, baking is more successful as erythritol adds bulk to the recipe resulting in a product that looks and tastes more like a product made with sugar.
Monk fruit sweetener should not be used for canning. To date, there has been no testing with monk fruit sweeteners to determine their effects on pH in home canned foods [5]. Utah State Extension [6] offers this explanation: “The sweetness of monk fruit does not come from the traditional fructose sugar molecule in the fruit. The monk fruit sweetener chemicals are extracted from the monk fruit and then blended with something to bulk it up. Each product might be different regarding pH and what is called the pH buffering capacity.” For this reason, canning with monk fruit sweeteners is currently not recommended.
Freezer jams and jellies can be successfully made with monk fruit sweeteners along with a freezer pectin. Monk fruit can also be added to fruits prior to freezing.
Monk fruit sweetener is a safe alternative to sugar and one way to reduce consumption of added sugars and/or manage caloric intake. It is important to do your research and know what you are buying for your intended use. Be sure to read the label and use the product correctly.
Reference to any commercial product, process, or service, or the use of any trade, firm, or corporate name is for general informational purposes only and does not constitute an endorsement, recommendation, or certification of any kind. Persons using such products assume responsibility for their use and should make their own assessment of the information and whether it is suitable for their intended use in accordance with current directions of the manufacturer.
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.
With the arrival of seed catalogs, the next garden season begins. Before you place an order from catalogs or online sources featuring beautiful photos and enticing descriptions or purchase plants in the spring from garden centers, get your garden PLAN in place.
Two Garden Types. Left – flower and shrub garden planned to attract butterflies and pollinators. Right – small vegetable garden with tomato and pepper plants. Photo sources: M Geiger.
It may seem that gardening is merely picking out some seed or plants, putting them in the ground, and watching them grow. Seasoned gardeners will tell you that growing a successful garden is also an investment of time, patience, and hard work and begins with a PLAN, whether it be flowers, herbs, fruits, or vegetables. There is no need to be a master gardener to create a PLAN that brings joy or an abundant harvest. Here are a few tips to help get your garden PLAN started or improved upon.
P – Ponder your project.
Before getting carried away with ordering or buying seeds, plants, or stock, ask yourself some important questions. What kind of garden do I want? What do I like? What piques my interest? How much space do I have? How much space is needed for the individual plants? How much time can I commit to seed starting, planting, weeding, mulching, watering, maintaining, pruning, or harvesting? What will I do with the produce? Which plants will thrive in myplant hardiness zone? Will I plant from seed or transplants? Is there a location where a garden can be placed or would containers be a better option? How will I control weeds? Answers to these questions will help develop a plan for your location and lifestyle.
L – Location and layout.
Once you have decided what you want to grow, consider the location of the garden. How will it fit into your outdoor space? Do the plants require sun or shade? Most vegetables, fruits, herbs and flowering plants grow best with at least six hours of sun so a sunny location is needed unless you are considering a shade garden. How level is the ground? Should the beds be raised? How close is a convenient water source? Avoid locations near trees or shrubs, north-facing slopes, and low areas. These locations pose potential problems with shading and roots robbing nutrients and moisture, cooler temperatures and less sun, and extended periods of wetness nurturing disease and rot, respectively.
Once the location has been determined, sketch a layout of the garden site on graph paper or use a computer program. If growing a vegetable garden for your own food, calculate how much to plant per person using this K-State guide. Determine the distance needed between rows and plants. The recommended spacing is usually given on the seed packet or plant tag; it is also important to allow enough space between the rows or plantings for cultivation and access. A north to south layout is ideal according to Michigan State University. If a garden has been previously grown in the location, plan to rotate the plant families by moving them to a different location within the garden to increase soil fertility and crop yield as well as to cut down on common plant diseases that overwinter in soil.
A – Analyze the soil.
A soil test is the only way to determine soil pH (acid or alkaline) and what nutrients are needed to amend the soil to maximize plant potential. Most garden plants grow best when the soil pH is between 6.0 and 6.8. Once the analysis has been made, you will know what is needed to amend your soil and prevent over fertilization and some plant diseases. To get an accurate soil test, sample collection needs to be done carefully. University of Minnesota has an excellent ‘how to’ YouTube video to correctly collect a soil sample. Soil testing is done by private and state laboratories. A list of certified labs in Iowa can be found on the Iowa Department of Agriculture & Land Stewardship website. Most labs do not test for nitrogen because nitrogen is not retained in soil making it necessary to replenish it annually. After getting the results, you may want to contact your local Extension Office for help in understanding the results.
N – Notes.
Keeping good records, notes or a garden journal is imperative to learning from previous garden experiences. Notes should include sources of seeds or plants, where and how planted, time of planting, yields or outcomes. One should also record the layout, number of plants, spacing, soil test results, inputs added prior to planting and during the growing season along with any chemicals that were applied during the season for insect control, fungus, or disease. At the end of the season, notes should include “to dos” for the next growing season such as pruning, transplanting, or anything else that would improve the health and wellbeing of plants in the next garden. Pictures, seed packets or plant tags, and chemical labels are also great keepers. And it doesn’t hurt to add a “wish list” for the next growing season as well—books, tools, plants to try, resources, tours, workshops or webinars, podcasts, etc.
Along with notes, one should also take stock of any seed that may have been left from planting a previous garden or collected. When stored in cool, dry, and dark conditions, seed may remain viable for one to five years or longer. Charts indicating the average viability of properly stored seed can be found on several internet sites; some seed catalogs also have charts. Clear Creek Seedis one source for vegetables, flowers, and herbs; UNL Extensionhas a more extensive guide for vegetables. If you are uncertain about whether seeds will germinate, an easy germination test will be beneficial to determine viability.
Let the season begin! Make your PLAN now and put it into action to achieve your best garden yet.
Lindgren, Dale T. and Sarah J Browning. (June 2011) Neb Guide G2090. Vegetable Garden Seed Storage and Germination Requirements. University of Nebraska-Lincoln Extension. https://go.unl.edu/seedstorage
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.
It’s an unavoidable fact of the holiday season—gift returns. Billions of dollars in gifts are returned each holiday season. Consumers rush back to the store or flock to online retailers to return or exchange gifts that they do not want for a variety of reasons–wrong size, duplicate, don’t like it, can’t use it, defective.
While returns may reach a peak after the holidays, consumers are now returning things at record levels due to online shopping. According to the National Retail Federaton, one in five purchases are returned.
Recent retail news indicates that the traditional return or exchange may not be as easy as it’s been in past years; 60% of retailers are said to be rolling out stricter policies. Due to rising transportation and other inflationary costs, companies have been updating their return policies in an effort to curb the costs and hassles of returns. Updates may include a shorter return window, required receipt or proof of purchase, and shipping or restocking fees. Further, a recent Rossen Report states that a significant number of retailers are now charging some sort of fee for returns. To see the list of retailers and the fees one may encounter, check out this Rossen Report with information supplied by Narvar, a returns-management company.
To avoid surprises no matter where you shop, read the fine print or ask questions to familiarize yourself with the return or exchange options before purchase and include a gift receipt with gifts to reduce hassles for the recipient. Consumer Reports outlined the return guidelines for 2022 of popular retailers categorizing them as the “best and worst return policies.”
Make your returns (holiday or otherwise) go more smoothly with these tips:
Know the retailer’s policies before making a purchase. What is the return policy and how does it work? Restocking fee? Cash refunds? Exchanges only? Store credit? Return shipping? Can online purchase be returned to local store? Be aware of third-party sellers who may have a different return policy than the retailer (i.e., Amazon, Walmart, Best Buy, eBay, and Newegg).
Understand product warranty. Most electronics and home appliances come with warranties that are to be fulfilled by the manufacturer, not the retailer. How are returns and repairs handled if an item does not work, stops working or needs replacement parts?
Keep your receipts and packaging. Most retailers will only accept returns and exchanges with a receipt and in original packaging making it important to keep receipts or give gift receipts. Without a receipt, a retailer may refuse a return or offer store credit at the most recent lowest price of the item. Cash for a returned item is usually only offered with the original receipt and when cash was used at the time of sale. Original packaging means keeping all tags in place; if the tag includes a price, mark it out or remove at the perforation. Also, it is best to not open the original package until you are sure you will be keeping the gift. Personalized gifts are usually nonreturnable.
Bring your ID. To avoid holiday return scams, many stores ask to see your ID when you return an item. Some chains use computerized return authorization systems to detect abuse and track your return history. Without a receipt, retailers may deny a return or exchange if history shows you are a frequent returner without receipt.
Return or exchange in a timely fashion. The window for returns or exchanges varies by retailer. Some retailers are expanding their window while others are shortening it. Time is of the essence for ensuring that the chance to exchange or return an item is not missed.
Practice kindness and patience. Waiting a few days after the holidays will reduce crowds at the return counter and clerks will be less frazzled. If you are not satisfied with the way the return or exchange was handled by the clerk, ask to speak to a manager and deal with the problem in a congenial manner—keep your cool!
For additional tips and to protect yourself from holiday scams and theft, visit the BBB Holiday Tips page.
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.
Three years ago, I was newly married and was touring the farmhouse we were going to be renting. As I entered the kitchen for the first time my heart sank as I realized there was no dishwasher. “I’ll be fine,” I told myself, “How many dishes can we actually make?”
I had grown up in a household without a dishwasher (or should I say machine dishwasher; my mom shouldered the brunt of the dishwashing growing up) and had lived without one until purchasing my townhouse. Over my six years in this townhouse, I had grown very accustomed to a dishwasher. But I figured we could make the best of our current situation. As time marched on, I got used to doing dishes and it only seemed to be a nuisance during times we had done lots of cooking. However, November of last year, our son Thomas came along. Enter bottles, pump parts, and most recently, additional dishes. Our kitchen countertop was a disaster zone most of the time.
About a month ago a box showed up on our front step. Much to my surprise, the box contained a countertop dishwasher! I had been fantasizing about one but couldn’t justify the expense. My husband had decided the amount of time and sanity this unit would save us would pay off in the long run. Beyond time and sanity savings, dishwashers also use less water compared to handwashing. Countertop dishwashers only use around 2 gallons of water and portable and built-in units can use as little as 3 gallons of water per load. Handwashing can use up to 27 gallons of water.
There are several options for portable dishwasher models. Freestanding, portable units are available that hook into your sink, but these are large, so you will need to think about where this will be stored when not in use. You can add a butcherblock type surface to the top so it can serve as an island that is used for food prep. We don’t have a great space to store a larger unit like this, which is why we went with a countertop model.
Considerations
Size: Think about how much countertop space you are willing to give up as well as the weight if you plan on moving the dishwasher around. You will also want to consider the distance between your countertop and the bottom of your cupboards and make sure the height of the model doesn’t exceed this distance.
Capacity: How many place settings do you want the unit to be able to hold? Most countertop units claim to hold up to six place settings and accommodate dinner plates ranging in size from 10-12 inches. Make sure the unit can hold the plates you use most often.
Sound: Consider how loud you want the unit to be. Remember that a full-size dishwasher has noise dampening due to the cabinets and walls around it; portable units do not. The lower the decibel rating (dBA), the better. Typical dishwashers have a noise level of 63 to 66 dBA. Quieter portable units have a decibel rating of around 55 dBA, which is about as loud as a microwave.
Settings: Think about which controls and cycles will be most useful given your situation. Sleek electronic controls generally cost more than push buttons but are easier to clean.
Water source: Your portable unit is going to need a water source. Some portable units have a hose that attaches temporarily to the faucet of your kitchen sink. This only works in your sink faucet has a threaded faucet spout. The other option would be models that include a water reservoir that holds the water needed to run the unit. We went with this option so our kitchen faucet could always remain usable.
Energy efficiency: All countertop dishwashers carry yellow Energy Guide labels, so you’ll be able to compare approximately how much they will cost you per year to run. Some models are Energy Star certified, meaning that they are the most energy efficient models.
Cleaning and Sanitation
You may be wondering about the cleaning and sanitizing ability of these portable units. The National Sanitation Foundation has set sanitation standards for residential dishwashers, referred to as NSF/ANSI 184. This standard helps confirm that a residential dishwasher can achieve a minimum 99.999 percent or 5-log reduction of bacteria when operated on the sanitizing cycle. Other requirements of this standard include the dishwasher reaching a final rinse temperature of at least 150°F and sanitation performance being verified only when the unit is operated on the sanitizing cycle. A sanitize cycle will typically increase the heat during the main wash and finish with an even hotter final rinse.
A list of residential dishwashers certified to NSF/ANSI 184 can be found here. I checked on our unit, which does not appear to be certified to NSF/ANSI 184, however the user manual does indicate two of the programs achieve a final rinse temperature of at least 150°F:
Normal: final rinse 158°F, total cycle time of 130 minutes
Baby Care: final rinse 162°F, total cycle time of 120 minutes
All countertop dishwashers have filters that require cleaning, and some recommend a regular vinegar rinse to remove deposits and mineral build up. Our model doesn’t require that we pre-rinse our dishes, but we do scrape off any excess food before loading it into the dishwasher. When thinking about detergent, the packets, tablets, powders, and gels are all fine to use. However, most brands caution against using the packets or tablets for short cycles as they may not fully dissolve.
We are looking forward to this device continuing to free up some of our time and counter space, as well as reduce the amount of water we use. Regardless of what unit you end up with, make sure you do your research to ensure the product meets your needs!
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Reference to any commercial product, process, or service, or the use of any trade, firm, or corporate name is for general informational purposes only and does not constitute an endorsement, recommendation, or certification of any kind. Persons using such products assume responsibility for their use and should make their own assessment of the information and whether it is suitable for their intended use in accordance with current directions of the manufacturer.
I graduated from Iowa State University with bachelor’s and master’s degrees in Dietetics and Exercise Science. I enjoy gardening, cooking and baking, food preservation, traveling, being outside, and spending time with my family.
