AnswerLine • Iowa State University Extension and Outreach

Tis the Season to PLAN Your Garden

January 10, 2023 Marlene Geiger 2 Comments

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 my plant 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 Seed is one source for vegetables, flowers, and herbs; UNL Extension has 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.

Happy Gardening!

________________________________

Sources:
Collecting Soil Samples for Testing. (May 2018). Purdue Extension. https://extension.purdue.edu/news/county/marion/2021/09/Soil-Testing-Information.html

Eilers, Steven. Soil Testing. Iowa State University Extension and Outreach. https://www.extension.iastate.edu/blackhawk/soil-testing

How to Take a Soil Sample from Your Lawn or Garden. (8 June 2020). University of Minnesota Extension. https://www.youtube.com/watch?v=BeK4Eg9Dzr8

Last, Rob and Robert Polomski. (12 February 2021 revised). Planning a Garden, Fact Sheet HGIC 1256. Clemson Cooperative Extension. https://hgic.clemson.edu/factsheet/planning-a-garden/

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

Marr, Charles W. (October 2017). Vegetable Garden Planting Guide. MF 315. K-State Research and Extension. https://bookstore.ksre.ksu.edu/pubs/mf315.pdf

Planning a Garden. Seed Savers Exchange. https://www.seedsavers.org/planning-a-garden

Schirtzinger, Sabrina. (13 May 2020). Checking the Germination Rate of Old Seed. Ohio State University Extension. https://bygl.osu.edu/node/1564

Taylor, Lee and Gretchen Voyle. (26 August 2016). How to Plan Your Garden Tip Sheet. Michigan State University Extension. https://www.canr.msu.edu/resources/how_to_plan_your_garden_tip_sheet

Upham, Ward and Charles W. Marr. (October 2017). Vegetable Garden Planting Guide. K-State Extension. https://bookstore.ksre.ksu.edu/pubs/mf315.pdf

USDA. Plant hardiness Zone Map. https://planthardiness.ars.usda.gov/

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.

January 8, 2023

Consumer Management, Horticulture Garden planning, Gardening, germination test, Seed viability; soil testing

2 Comments

Sweet Corn – A Summertime Treasure

June 29, 2021 Marlene Geiger

The long-awaited summer treasure, sweet corn, will be available from local growers very soon. I am fortunate to have sweet corn growing in our garden but if I didn’t, sweet corn would be at the top of my list to buy only in season from local growers. Getting a variety I like and biting into an ear of plump kernels bursting with that sweet, corn flavor is well worth the wait.

Sweet corn is an old food. The specific time when sweet corn originated cannot be pin-pointed. However, Spanish explorers in the early 1500s found Indians growing corn in East Texas, and the Spanish carried on corn culture in the Rio Grande valley settlements and Texas missions. They ate the grain as a basic ingredient in tortillas, tamales, posole, and atole. The first known variety, Papoon, was acquired from the Iroquois Indians in 1779 by European settlers. Sweet corn has been ever evolving. Over time, plant breeders have developed sweeter cultivars as well as cultivars with better keeping qualities, flavor, tenderness, vigor, and other characteristics. Sweet corn now comes in several hundred varieties of five genetic types and is available in three different colors: yellow, white and bi-colored (yellow and white).

Genetic Types and Characteristics

The long-grown or older varieties of sweet corn are known as Standards (su). These cultivars have the traditional sweet corn flavor and texture with sugar levels generally between 10 and 15 percent at harvest. Unfortunately, standard cultivars retain their high quality for only one or two days and don’t generally store well as sugars quickly convert to starch after harvest [1]. Honey and Cream, Silver Queen, Sterling Silver, Jubilee, and Merit are some well-known names.

The first breeding improvement was the introduction of Sugar Enhanced (se) cultivars. Sugar enhanced cultivars contain the sugar enhancer (se) gene that produces ears with sweet, tender kernels. Sugar levels are slightly higher than standard sugary cultivars. The harvest and storage life of se types are slightly longer than standard sweet corn [1]. Well-known SE varieties include Bodacious, Ambrosia, Sweet Temptation, Delectable, and Miracle. SE varieties are typically used for freezing.

Then along came the Supersweet (sh2) corn varieties. These cultivars contain the shrunken-2 (sh2) gene. Supersweet varieties have smaller, crisper kernels with high sugar levels and convert sugar to starch slowly, allowing for a longer harvest period and storage life [1] of about three days¹. Candy Store, Florida Staysweet, Sugar Loaf, Sweet Time, and Sweetie are some of the Supersweet varieties.

With further development, the Synergistic (syn) cultivars possessing the su, se, and sh2 genes entered the sweet corn scene. These cultivars are sweet, creamy, and tender and have an excellent storage life [1] remaining at their peak for five days before converting to starch¹. Allure, Inferno, Providence, and Sweetness are examples of Synergistic varieties.

Lastly, an improvement on the Supersweets are the Augmented Supersweets (shA). They are sweet, tender, and have an even longer storage life [1] offering a ten day window where sugars are at their peak before converting to starch¹. Anthem, Obsession, and Patriarch are examples in this group.

Of course, when you’re buying corn, you often only have one choice and it’s frequently not labeled as anything but fresh corn. If you really want a particular variety or want to know the characteristics of what you are buying, talk with the producer at a farmer’s market; they will likely be able to fill you in on the variety or other details. A seller at a local stand may or may not know the variety and simply sell the corn by a popular or recognized name. One that I often see used for bi-color corn is ‘peaches and cream,’ a sugar enhanced (se) bicolor that has been around for some time. For a short listing of suggested cultivars of each each gene type, see Sweet Corn by Iowa State University Extension horticulturalists.

Get It Fresh – Keep It Fresh – Enjoy It Fresh

Despite all the genetic improvements, the trick to getting good corn for eating is to get it as fresh as you can and cook and eat it promptly. When choosing corn, look for ears with moist, fresh-looking husks free of insect damage. Feel the ears to assess the plumpness of the kernels and whether the rows of kernels are fully formed. (Quick fact: the average ear of corn has 800 kernels, arranged in 16 rows. There is one piece of silk for each kernel.) Refrain from pulling the husks back to check out the kernels as it is not only bad manners, but spoils the corn for others; opened corn dries out quickly. Once home, store sweet corn in the refrigerator with the husks on or off in a plastic bag; husk on is best but shucked corn may fit in the fridge better. Remember, depending on cultivar, the sugars in corn begin to convert to starch so purchase only what you can use in a few days.

Fresh sweet corn can be prepared in a variety of ways—boiled, steamed, microwaved, grilled—and even raw. The key thing to remember is that today’s sweeter and fresher varieties do not require the cooking time of yesteryear. Sweet corn can be cooked anywhere from 30 seconds to 3 minutes, depending on how “done” you like it. Once cooked, it can be eaten directly off the cob or sliced off and used in recipes.

Fresh corn kernels are also great to keep on hand for tossing into salads or other side dishes. Raw corn cut off the ear will last only a day or two in the refrigerator before turning sour. To preserve the freshness, cut the kernels off the cobs and blanch them in boiling water for 1 or 2 minutes. Drain, let cool, and store in a covered container in the fridge for up to five days. Another option is to blanch, cool, and freeze the kernels in a single layer on a baking sheet until hard, and then store in an airtight container in the freezer where they will retain best quality for up to three months.

Lastly, when sweet corn is in season, it is a great time to freeze or can it for eating throughout the year. Corn is one of the best vegetables to freeze because the quality of home-frozen corn is superior to commercial products. Purdue Extension [2] says most sweet corn varieties are acceptable for canning and freezing but recommends the following varieties:
Yellow -Bodacious and Incredible
Bicolor – Temptation, Delectable, and Providence
White – Silver King, Silver Princess, and Whiteout.

For specifics on canning and freezing corn, see the National Center for Home Food Preservation website for details:
Freezing Corn,
Canning – Whole Kernel Corn,
Canning – Cream Style Corn.
Or
Let’s Preserve Sweet Corn by Perdue Extension
Freezing Sweet Corn: Whole Kernels by University of Minnesota Extension.

Enjoy and make the most of one of summer’s treasurers. It’s only a matter of days!^{_____________________________________
1}Rupp Seed Inc, 2021 Vegetable Resource Guide: Sweet Corn Genetic Types

Marlene Geiger

July 22, 2021

Consumer Management, Food Preparation, Food Preservation, Horticulture, Summer sweet corn

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Cashews, Not Really a Nut

April 13, 2021 Marlene Geiger 15 Comments

If I were to ask you how cashew nuts are grown and harvested, or what they look like in their shell, would you know? Since I’ve always been curious about where my food comes from and how it grows, I was stumped when I got this question from one of my grands. However, what we learned together was fascinating.

Cashews are not really nuts in the true sense, but rather a drupe seed. They grow on fruit producing trees which produce a ‘false fruit’ known as the cashew apple. The fruit resembles a small bell pepper being yellow to red in color. At the base of the fruit is a kidney-bean-shaped hard shell with a single seed inside–the cashew nut.

After reading and watching YouTube videos about cashew farming and harvesting, the process of separating the nut from the fruit, and the steps in production, we had a whole new appreciation of the snack we enjoy, so easily purchased at the supermarket and eaten without a thought.

Cashews are gown in many parts of the world with origin in Brazil. However, Vietnam is the largest producer of cashew nuts followed by India; cashews are a valuable agricultural commodity for both counties. The cashew nut industry in these countries (and other producing countries) provide vital year-round employment to millions of people, especially women. Extracting the nut from its shell is labor intense and requires a skilled workforce of which 90% are women who are paid meager wages.

Following harvest, the shells are roasted and dried to make extracting the nut easier. Removing the nut from the shell is the most difficult step in processing. It is either done by hand or machine, but in either case, it is one shell at a time. When done by hand, the workers beat the shell with a mallet in just the right way to release the nut unscathed. If mechanical shelling machines are used, the shells are feed into the machines one at a time to split the shells; however, since the shells vary in size and shape, there is breakage so machines are not a perfect solution. As a result manual processing is generally favored for nut perfection. However, Vietnam has been successful at mechanizing the process and, thereby, have increased production rates and decreased the labor force.

Another concern in cracking the shell, is the reddish-brown oil that oozes from the shell composed of various phenolic lipids. It is an irritant like that found in poison ivy causing skin burns and sores and other health issues if workers come in contact with it. Following splitting, the nuts require tedious peeling and cleaning before moving along to grading, quality control, fumigation, and packaging.

And what about the cashew apple? The apple has a sweet flavor but a limited shelf life so it is not a marketable commodity in its fresh state. However, it is available in local markets and has value as a fresh food, cooked in curries, fermented into vinegar and used to make preserves, chutneys, and jams. In India, it is fermented and distilled to make an alcoholic drink known as feni. The apples are also used for medicinal purposes.

Even though cashews are not technically nuts, we use them as such. Cashews are rich in nutrients, antioxidants, healthy fats, plant protein, and fiber; they may be used interchangeably with other nuts in a variety of culinary applications, including trail mix, stir-fries, granola, nut butter, and nut dairy products. Like most nuts, cashews may also help improve overall health. They’ve been linked to benefits like weight loss by boosting metabolism, improving blood sugar control, strengthening the immune system, and contributing to heart health.

Cashews are generally a safe addition to most diets. One should keep in mind that roasted or salted cashews contain added oils or salt. For this reason, it may be best to opt for unsalted, dry roasted instead. People with tree nut allergies should avoid them as they are classified as tree nuts along with Brazil nuts, pecans, pistachios, walnuts and hazelnuts. Some people have trouble with bloating; soaking nuts overnight will help with nutrient absorption and digestibility. When eaten in large quantities, cashews can cause kidney damage due to a relatively high oxalate content. However, in moderation (true of all nuts), such is not likely. One serving of cashews is 1 ounce and contains about 18 nuts,157 calories, and about 9 grams of carbohydrate largely in the form of starch¹.

I am so glad the question about cashew nuts was asked! I will continue to enjoy them but with a new and profound appreciation for the people who grow, harvest, and process them.

¹ https://my.clevelandclinic.org/health/drugs/17283-nutrition-nuts–heart-health

Marlene Geiger

April 28, 2021

Horticulture, Nutrition Cashews

15 Comments

Spring means it is time for rhubarb!

April 6, 2021 Beth Marrs

A sure sign that spring is arriving is rhubarb starting to grow! Although it is technically a vegetable, it is used as a fruit since it is highly acidic which gives it the distinctive tart flavor. It is delicious combined with strawberries for a pie, made in bars or crisps, or a sauce poured over ice cream or cake.

According to our Iowa State University Extension Horticulturists, if you want to establish a rhubarb bed, early spring is the best time. Rhubarb plants can be purchased at garden center or if you are lucky enough to know someone dividing their plant, you can start your patch with that. Each division should contain at least two to three buds and a large piece of the root system. Replant in your own spot as soon as possible. Select a site that will receive at least 6 hours of direct sun each day. Plants prefer well-drained, fertile soils that are high in organic matter.

If you bed is newly planted patience is required since you should not harvest it until the second season to allow for good root development. During the third year, harvest for a four- week period. In the fourth and following years, rhubarb can be harvested for eight to ten weeks, ending in mid-June in Iowa and late June in Minnesota. It is a good idea not to remove more than one-half of the fully developed stalks from any plant at any one time. An old wives tail that we hear often from callers is that rhubarb is poisonous if eaten later in the summer. Rhubarb does not become poisonous, but harvesting later in the summer may weaken the plant and make it less productive the following year.

Spring weather can change quickly in the Midwest and fortunately, rhubarb is a sturdy plant that can withstand cold temperatures after it has started to grow. If a frost occurs, check your plant in a few days. If the leaves and the stalks are blackened and soft, remove them. Any new growth will be safe to eat. If the stalks do not show any sign of damage from the frost those stalks are safe to eat.

If your plant is producing more than you can use you might want to freeze some to enjoy later in the summer or next winter. Here are the directions to freeze yours successfully:

Preparation – Choose firm, tender, well-colored stalks with good flavor and few fibers. Wash, trim and cut into lengths to fit the package. Heating rhubarb in boiling water for 1 minute and cooling promptly in cold water helps retain color and flavor.
Dry Pack – Pack either raw or preheated rhubarb tightly into containers without sugar. Leave headspace. Seal and freeze.
Syrup Pack – Pack either raw or preheated rhubarb tightly into containers, cover with cold 40 percent syrup. Leave headspace. Seal and freeze.

Rhubarb is easy to grow and a treat to eat! If you would like more information on growing rhubarb, the University of Minnesota Extension has some very helpful tips on watering, controlling weeds and harvesting.

Beth Marrs

I graduated from Iowa State University with a degree in Adult Home Economics Education. I love to cook and entertain and spend time with my family.

April 20, 2021

Food Preservation, Horticulture rhubarb

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Moving Plants Indoors

October 13, 2020 Marlene Geiger

With nighttime and daytime temperatures dropping and hard frosts in the near future, it is time for me to turn my attention to bringing in and acclimating my vacationing tender houseplants, tropicals, and geraniums. Most experts recommend transitioning plants from their present light conditions to lower light conditions over a period of several days when temperatures drop below 50-60 degrees. Like most years, I am already too late to give them the proper transitioning period so I will expect some yellowing and leaf dropping as they adapt to indoor light conditions. I am fortunate to have several south-facing windows for wintering which helps give them as much light as possible.

As mentioned, I am already late in getting this project done and I do tend to put it off as long as possible. I so hate to give up the lovely potted plants and arrangements on my patio as it means a time for downsizing, sharing, and pitching. It is totally impractical for me to bring everything inside. It begins step by step.

The houseplants and tropical will be the first to move indoors as they are the most easily hurt by cold temperature. Before bringing inside, they must be inspected and treated for pests. Aphids, mealybugs, white flies and other pests aren’t normally a problem when potted indoor plants are outside. But they can quickly turn into a major infestation during the winter if they are brought inside on the plants. Some experts recommend bathing or soaking plants before bringing them inside in a tub of water with a mild dishwashing soap. Since most of my plants are too big for a tub, I first spray them with water which also removes outdoor dust from the leaves. Next, I wash the top and undersides of the leaves as much as possible with water and dishwashing soap and then rinse with water. It is important that the soapy water also get into the soil as it will help to kill any pests residing there, too. Once inside, I check them with each watering for any sign of infestation and if spotted, treat religiously with an insecticidal soap until the problem is resolved. I also wash the outside of the pots to remove dirt and to remove any unwanted pests that might be present.

The second step for my houseplants is to determine if they need pruning, separating, or repotting. Some plants may have outgrown their pot and need something larger. Others may be too large for the indoor space and need to be pruned, separated, or even propagated to start a new plant.

The geraniums get a complete make over before coming indoors. As the plants are removed from their outdoor containers, I spray their roots with water to remove the soil and then soak them in a tub of water and dishwashing detergent to remove any potential pests, followed by a rinse. After their bath, one of three things happens to them. 1) Plants are pruned (both foliage and roots) and put into small pots using fresh potting soil. 2) Cuttings are taken for new starts. 3) Whole plants are tagged as to color or variety and placed bare root upside down in paper bags. More information on how to do prepare geraniums for wintering can be found in this article by Iowa State University Extension and Outreach horticulturalists.

Once the plants are inside a new kind of care begins–watching for pests, watering appropriately, cleaning up dropped leaves and petals, and fertilizing as needed. To prevent overwatering, that means letting the soil dry to the touch before watering. Depending upon the conditions of the home, some plants may need nearly as much water in the winter as they do in the summer. My geraniums and tropicals winter in a cool part of the house so I find that watering them every other week is sufficient. I usually don’t fertilize them until late winter/early spring.

The geraniums do need additional tending. The roots of the bare root plants are misted at the same time as watering the potted pants. About every six weeks, I take time to remove spent blossoms and dried leaves, prune any plants that have become leggy, and remove any plants that did not survive their transplant or move indoors. Successful cuttings are also transplanted to larger pots.

Bringing my houseplants, tropicals, and geraniums indoors for fall and winter has been a great way for me to preserve my plants and save money by not repeatedly buying new plants each spring. It does take considerable time in the fall, but in doing so, I have been able to enjoy the same plants and collections for many years and use the money saved to purchase new or interesting plants.

Marlene Geiger

October 13, 2020

Fall, Horticulture Gardening

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Aronia Berries – Old Fruit with a New Name

September 1, 2020 Marlene Geiger 6 Comments

Aronia berry picking at Berry Hill Farms near Fertile, IA. Photo courtesy of Jaci Thorson.

Its aronia berry picking time in Iowa! And if you are lucky enough to live near a pick-your-own aronia berry orchard, you are in for a day of fun and stained hands! Fresh berries, juice and other aronia products may also be available now in some local grocery stores.

Aronia berries are not new to Iowa; they are actually indigenous to the state and were used by the Potawatomi Native Americans to cure colds. Formerly known as black chokeberries, rebranding of the less appetizing name of “chokeberry” has helped the native berry catch on and develop into what is now a big industry. The berry’s new name comes from its genus, Aronia melancorpa. While grown throughout North America, the first US commercial cultivation of the berry bushes can be traced to the Sawmill Hollow Family Farm in the Loess Hills of western Iowa, where Andrew Pittz and his family planted about 200 bushes in 1997. Since then, aronia production has grown and bushes have been planted in all of Iowa’s 99 counties. Presently there are 300-400 growers in Iowa with small to large operations. 80 of these operations have been organic certified by the Iowa Department of Agriculture and Land Stewardship.

Arona berries at Berry Hill Farms near Fertile, IA. Photo courtesy Jaci Thorson.

These purple, pea-sized berries boast one of the highest antioxidant values ever recorded for fruits, superseding blueberries, elderberries, acai berries and goji berries, according to research published last year in the Journal of Agriculture and Food Chemistry. Also rich in vitamins and minerals, they have high levels of polyphenols, anthocyanins, and flavanols–antioxidants needed to fight free radicals–making them good at fighting inflammation, diabetes, heart disease and urinary tract infections.

While aronia berries are more astringent than blueberries, they can be eaten fresh or frozen. Not many people eat them fresh. The fruit has a lot of tannins in the skin that creates a dry or chalky sensation in the mouth when eaten. They are a little less astringent after freezing but usually best processed into jam, juice or baked products where the aronia takes on a whole new taste of its own. To eat them raw, they are best used in smoothies, yogurt, ice cream or oatmeal. Berries, either fresh or frozen, can be used in any recipe as a substitute for cranberries, blueberries, or chokecherries. They are also good added to pancakes or mixed with other fruits in a crisp or pie. Other ideas include salsa, salads, beverages, cereal, pizza, chili, and soups. The National Center for Home Food Preservation provides information on making jam from all berries.

So if you haven’t had an opportunity to try aronia berries fresh, frozen, or in another product, perhaps it is time to venture out and give these tart little berries a try! They might make you pucker, but this superfruit will definitely add some health benefits to your diet. And, chances are, this Iowa crop will grow on you!

Marlene Geiger

September 1, 2020

Family Time, Health, Horticulture

6 Comments

Iowa State University Extension and Outreach is here to HELP!

May 14, 2020 Marlene Geiger

While AnswerLine has been providing information and resources for Iowa consumers with home and family questions for over 40 years, Iowa State University Extension and Outreach has been serving Iowans since the early 1900s. The Mission of ISU Extension and Outreach is to engage citizens through research‐based educational programs and extend the resources of Iowa State University across Iowa. AnswerLine is just one of the entities of extension outreach. Let me introduce you to some of the other resources available to help individuals and families navigate issues that may concern them.

Stay informed on general ISU Extension and Outreach resources and opportunities through the Extension home page and news feed.
The Iowa 4-H team has at-home learning resources which are publicly available for members and families to use.
Iowa Concern offers free and confidential calls and emails 24/7 to help with stress management, financial issues, legal aid, and crisis resources.
The ISU Horticulture and Home Pest news page offers download publications, how to improve your garden videos, and a Hortline for answers to lawn and garden questions.
Get help with meal planning and food budgeting through the Spend Smart Eat Smart website.
Visit the Beginning Farmer, Women in Ag and Ag Decision Maker websites for updates on programs and helpful resources from the Farm Management team. You can also contact the farm management field specialists with your questions.
Preserve the Taste of Summer offers a number of publications and resources for safe food preservation techniques.
For great information on home gardens, farmer’s markets and u-pick operations, plant sales, and more or how to become a Master Gardener, the Master Gardener Program site is a must.
When Teens don’t know who to talk to, Teen Line can help with a variety of issues that affect Teens and their families.
Use the ISU Extension Staff Directory when looking for a specific person or persons in a specific area of expertise. The Contact page offers additional resources and provides a form to send an email with questions, concerns, or suggestions. Ask An Expert is always available for questions; those questions come to AnswerLine where we either answer the query or send it to someone in Extension (Iowa or elsewhere) that can better answer it.

Besides these resources, one can always find help at the ISU Extension and Outreach extension offices located in each of Iowa’s counties, on social media outlets, and the many blogs written by Extension staff on current topics. At the present time, most ISU Extension and Outreach in-person events throughout the state have been canceled through May 31 due to the COVID-19 pandemic. However, ISU Extension and Outreach staff remain committed to serving Iowans during this difficult time; phones and emails are being answered by Extension staff at the county and state levels. Please check out the resources available that may provide the help you seek and watch for updates on how ISU Extension and Outreach will proceed to serve Iowans after May 31.

Marlene Geiger

May 6, 2020

Adult Learning, Child Development, Consumer Management, Entomology, Food Preparation, Food Preservation, Food Safety, Horticulture, Nutrition 4-H, Gardening

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Winter Protection of Trees and Shrubs from Wildlife

December 2, 2019 Marlene Geiger

Protecting trees and shrubs from wildlife is an ongoing battle. At the present moment I am on a mission to protect several young shrubs in my yard from wildlife during the winter. Earlier this fall, I planted new shrubs in an unprotected area. They have established themselves well with all the fall rainfall. However, with all the wildlife in the area, protecting these young, small plants from damage or worse before winter sets in is a must and the timing on this task is running short so I need to act soon.

The two biggest culprits to my plants are likely to be deer and rabbits. Deer can cause damage to plants by either rubbing or by browsing. Male deer rub their antlers against young trees or stems to remove the dried velvet from their antlers and to mark their territory. Rubbing against stems and young trunks can cause girdling and dieback as it removes the thin layer of bark. Browsing may occur throughout the entire year but becomes more noticeable during late fall and winter, when other foods are less available. A hungry deer in a cold winter will eat anything and one adult deer can consume up to four pounds of woody twigs a day.

Rabbit nibbling is also of concern. Rabbits damage plants by eating small twigs and buds or chewing bark at the base of plants. The clipped twigs exhibit a clean, 45֯ slant or knife-like cut. Trunk damage is often scarred with paired gouges from the rabbit’s front teeth. Rabbits generally feed no more than two feet above the ground or at snow level. Clipping or gouging can severely alter or reduce the size of small plants.

Rabbit damage may be the easy part of the prevention equation as the most effective recommended method to prevent rabbit damage is to place and anchor chicken wire or hardware cloth fencing around the plants. The recommended height of fencing is 24-36 inches–high enough that rabbits won’t be able to climb or reach over the fence after a heavy snowfall. However, that will not prevent deer browsing. I have had no luck in the past with spooking or repellents. Deer fencing is the best option but I don’t find 8-foot fences aesthetically pleasing. Therefore, I must come up with something else and hope that it works. I’m giving thought to covering the top with additional wire or reducing the size of the top opening by gathering the fence top or stringing several wires crisscross across the fence opening. I’m accepting additional ideas for my dilemma.

Iowa State University Extension and Outreach horticulturists provided more information on how to protect trees and shrubs in the home landscape in a recent news release, Prevent Wildlife Damage to Trees and Shrubs. For specific questions or concerns, they can be contacted at hortline@iastate.edu or 515-294-3108.

Marlene Geiger

November 6, 2019

Fall, Horticulture, wildlife Gardening, Winter

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Collecting and Fall Planting Milkweed for Monarchs

September 24, 2018 Marlene Geiger 5 Comments

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

February 5, 2019

Child Development, Entomology, Fall, Horticulture 4-H, Gardening

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Asparagus and Rhubarb tips

June 4, 2018 Liz Meimann 3 Comments

When should I stop cutting my asparagus? How long can I harvest my rhubarb? Is rhubarb that I pull in the summer poisonous? We will be getting these questions from callers very soon.

Allow a new planting of asparagus to grow for a year at least, before the first cutting. During the second spring, it is safe to cut asparagus for three to four weeks. After that time has passed, allow the plant to grow. During year three, it is safe to harvest asparagus until mid-June. The safety factor we mention is safety for the plant. Overharvesting will weaken the plant and may cause plants to be less productive in the future. Harvest asparagus by cutting or snapping the spears when they reach a height of 6 to 8 inches. An asparagus bed that has been cared for well can last 15 years or even longer. Mine has been productive for 38 years and is still going strong.

Harvest rhubarb when the stalks are between 10 and 15 inches tall. Simply hold a stalk near the base and pull it up and to one side. Another option would be to cut the stalks off level with the ground using a sharp knife. Remove the leaves from the stalk right away. After that, rhubarb can be stored in a plastic bag for at least two weeks. Remember that over harvesting rhubarb can damage the plant; never remover more than half the fully developed stalks at one time.

Start a new rhubarb patch by dividing an older, existing patch. It is best to delay harvesting the new patch for the first two years. During the third year, harvest only for four to six weeks; stopping harvest in mid-June. If your rhubarb sends up flower stalks, remove them as allowing the plants to flower will reduce production the next year. Stopping harvest in mid-June also allows the plant to feed the roots and keep the plant strong. You may fertilize the planting with some all-purpose fertilizer in the spring. Use about ½ cup of 10-10-10 fertilizer early in the spring. Remembering to water the rhubarb during long dry summers will help the planting have a long life.

Callers often ask if they can harvest a bit of rhubarb later in the summer. We tell them that if the patch is an older, well-established one then they could pull enough small, tender stalks to make a pie or a crisp. Harvesting more than that can damage the planting. And, no, the rhubarb is not poisonous if pulled mid-summer.

Enjoy those first foods from the garden.

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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