By: Amy Luxenburger MHC Garden Intern

I have this feeling that each year the gardening season has its own particular starring nemesis. The first year I interned on a farm, the season had been beaten down with rain. The northern boarder of Illinois had experienced one of the rainiest springs and falls in 50 years. Fields were flooded, potatoes rotted in the ground, and there were few opportunities to get the tractors out working in the fields. We were not alone in this struggle. A fellow Biodynamic farmer in New York State had gotten so much rain he was forced to bring hay to his cows on a motor-boat. During one particularly intense flash flood, the cows had broken down a fence and taken refuge on a hilltop. The following day the farmer realized that a moat had formed around the cows and they were marooned on their personal island.

The following season we battled exploding populations of Japanese Beetles. I remember swatting the bumbling insects off of basil plants to harvest what leaves had not been destroyed. I could hear them gently munching on the apple tree outside of my window during the day. And I night I heard them falling completely gorged onto the roof of my trailer, sounding thick and heavy like sod pellets.

This season, it seems Bindweed has slithered its way to the top of my list for the garden’s most rampant (and patience-trying) pest. Bindweed is in the morning glory family, and like its cousin, has the ability to spread rapidly through vine growth and propagate heavily through an extensive underground rhizomes system. At the Crestmont garden especially we have been seeing a lot of Bindweed. Not only is the plant a pain in the neck to weed out of the garden beds, its ability to specifically attack the crops we planted is rather impressive. Bindweed will literally choke a plant to death—not a happy fate for any tomato or sunflower. While gazing over a pumpkin patch nearly taken over by the stuff—I imagine a time-lapse movie showing a deliberate and orchestrated attack. Maybe I am just being a little paranoid. Regardless, I get the feeling like Bindweed and I are going to get to see a lot of each other this year.

I guess the real trick with any garden pest is to roll with the punches, see what you can learn for the situation, and to keep plodding away. Did I mention that Crestmont has garden hours from 5-7 on Tuesday evenings and again on Friday mornings? It is always more fun to plod away with good company.

An Update from Crestmont and Butler Garden Intern Amanda Dubinski

As an intern at both Butler and Crestmont gardens, I am privileged to be a part of different stages of garden development and I reflect often on the time and commitment it takes to build a vibrant and fruitful space. The soil at the Crestmont garden becomes more and more fertile over the years as hands mix in organic matter and plant cover-crops. As I gather manure and leaves to add to the newly formed garden beds at Butler I begin to imagine that one day it will be as abundant as the Crestmont garden.

Since I first began to learn about organic gardening the idea of soil as the foundation of growth of plants continues to fascinate me. It seems the more labor we as gardeners contribute to the soil, the more prolific the harvest will be. The process of contributing to the soil involves death and rebirth, much like the cycle of humanity. After sowing field peas or oats as cover crops I watch them grow to their fullness, then return them back into the soil so that new life will eventually grow. Likewise, I place kitchen scraps, leaves, and other organic matter into a pile with the knowledge that after a few turnings, heat, moisture, and air will transform into compost than can be used in the garden beds to contribute to soil health and aid in the growth of new plant life.

I am excited for the ways that both gardens will grow and develop even more over time, and am glad to be a part of the process this growing season. Stay tuned for new developments in the Butler garden this summer – hoophouse construction – and in seasons to come.

Recognizing and Managing Insect Pests in your Garden

One of the more frustrating aspects of gardening can be watching the plants you tended and cared for all spring start to have inexplicable nibbles and bites taken out of them. It can be difficult figuring which of the many insects in your garden is the culprit as well as knowing the tell-tale signs of specific pest damage on your plants. While this is not intended to be a conclusive insect guide, it should cover some of the more common types of pests you’ll come across during your garden season.

Aphids

This common pest attacks a wide range of plants and suck the sap from the plant, causing leaves to characteristically curl and turn yellow. Though minor numbers of aphids may not present a problem, they survive in inclement weather better than other insects and can start to overtake a garden early in the season.

How to Recognize: Aphids often appear as small whitish-green dots that range from barely visible to somewhat larger than a pinhead. In bad cases of infestation they can overwhelm and completely cover a plant.

Management: Ladybugs are well known in this regard as predators of aphids, as are lacewings and aphid destroyers. Another method is to spray down the plant with a vegetable oil/natural soap mixture and then use a hose to knock off the remaining insects.

Colorado Potato Beetle

A common insect found in our community gardens, the potato beetle damages plants by feeding on leaves and stems and can often strip entire plant’s foliage bare. Though known for the damage they can wreak on potatoes, they will also feed upon tomatoes, eggplants and peppers.

How to Recognize: Adults have a yellow-orange color and many black stripes over wing covers. Larvae are orange, humpbacked grubs with black spots along the sides. Eggs of the potato beetle are yellow ovals laid in upright clusters.

Management: Plant an early-maturing variety of potato so the adult beetles don’t overtake them in the heat of the summer. Mulching with straw often deters egg-laying, as well as companion planting of the mint family or tansy. Floating row covers can prevent beetles from reaching plants but can be hard to maintain as the fabric can sustain damage over the season.

Cutworms

A general term for the larval stage of several varieties of moths, cutworms are ravenous and will eat almost any type of plant in your garden. A tell-tale sign of a cutworm is that plants will often appear is if they have been “sawed-off” with the untouched top laying next to the chewed stem.

How to Recognize: The grubs are often grayish green or brown with black striping. They are rarely seen during the day and tend to be most active at night when they come out of the soil.

Management: If you come across any while digging in your bed, promptly throw them out or kill them. Predatory nematodes can also control the larval population. Some people have placed foil or cardboard cutouts around their transplants to great success.

Flea Beetles

This small insect leaves a distinctive small irregular holes in leaves. Flea beetles attack a wide variety of crops in different life stages, making them difficult to control.

How to Recognize: small blackish insects that can seem to cover plant leaves. The beetles will jump like fleas as you go to grab them.

Management: Companion planting of radishes and catnip is believed by some to help. Placing coffee grounds around the stem of the plant is another method thought to prevent flea beetles. Organic fertilizers have also been found to reduce numbers.

Tomato Hornworm

The caterpillar stage of the sphinx or “hummingbird” moths, these caterpillars are most often found on tomato plants and eat the upper leaves and in their larger stage, young fruit. They easily blend in with the plant and often aren’t spotted until most of the damage has been done.

How to Recognize: These have a large green body with black and white markings, often in the shape of a “V”.

Management: Handpicking of caterpillars is often enough, but many are also parasitized by braconid wasps, which will lay their eggs either inside of alongside the caterpillar. If you’ve ever seen a caterpillar with dozens of white cocoons around its body, it’s likely now a host to wasp larvae and will soon perish.

Japanese Beetle

An invasive beetle that is widespread over large swaths of the United States, Japanese beetles are notorious for their ability to swarm and decimate a wide variety of plants.

How to Recognize: These beetles have shiny metallic-green bodies.

Management: Pheromone traps have been utilized to some success, though in some cases they seem to draw more beetles to the site. Removing diseased plants and produce early on can prevent Japanese beetles from collecting at a site en masse. Companion planting of resistant plants such as nasturtiums and Sweet William can reduce the number of beetles that collect in your garden.

Squash Beetles

These beetles can often be found in squash beds and as adults they suck the sap from the underside of the squash leaf, but late in the season they may also feed upon the fruit.

How to Recognize: Often yellow and black, other varieties often called stinkbugs have a flattened body and are grayish. Eggs are yellowish and are often laid in clusters on the underside of leaves in a “V” pattern.

Management: Getting an early start on removing the nymphs from your garden is often the best way of preventing a later infestation. Hand-picking is a useful, if tedious, way of reducing numbers, while others have suggested that placing bark on the ground near plant will cause the bugs to collect there overnight allowing for their removal the next day.

Some General Tips

Get an Early Start: One of the best methods of reducing the number of pests in your garden is to do some pre-emptive control by tilling or hand-removal of larval pests.

Companion planting: This method can be a convenient way of adding some color to your garden as well as a season-long method to protect it. Flowers such as marigolds, and nasturtiums deter a large number of pest insects while bringing important pollinators and predatory insects.

Maintain healthy soil: A soil that has a healthy ecosystem and is well-balanced in nutrients will often offer enough protection against pests by promoting healthy plants and maintaining a variety of predatory insects.

Some Useful Resources

Purdue University Pest Information Page

http://extension.entm.purdue.edu/eseries3/view.php?article=articles/home.txt&id=1&section=Home

University of Minnesota’s VegEdge

http://www.vegedge.umn.edu/

Organic Pest Control from No Dig Organics

http://www.no-dig-vegetablegarden.com/organic-garden-pest-control.html

Post by Youth Garden Intern, Shaina Ohm and Garden and Nutrition Coordinator Stephanie Solomon.

It is has been another beautiful growing season in the Banneker Garden.  This spring youth garden interns Shaina Ohm and Whitney Mayfield mapped and planned the garden and run weekly youth garden programming.  With the attention of Shaina and Whitney as well as regular garden volunteers and youth from the Banneker After-School program, the plants are thriving.  Each Wednesday morning MHC staff, interns, and volunteers meet and tend to the garden and compost.  Later in the day, we meet with 5-15 youth from the after school program and learn how to grow food, work on garden crafts, and taste fresh vegetables from the garden.

A message from Shaina- I just got done with the youth program at Banneker garden and am extremely excited and pleased with all the wonderful happenings of today. Since the weather was sub-par, we were expecting a smaller group than usual and planned the activities accordingly. To our surprise, we had a crew of 9 enthusiastic children come who were ready for garden fun. Using creativity and spontaneity, we pulled three activities together that worked out wonderfully. All the children got the chance to harvest beautiful radishes, protect the plants from pests, and build a bean teepee! At the end of the outdoor adventures, we brought the kids inside for coloring and salad eating with lettuce, radishes, and field peas from the garden.

We even had some children saying that salad was their favorite food! Without the help of volunteers and fellow garden interns, the program today wouldn’t have gone over as well as it did. The internal and community support system of MHC has been blowing me away lately with all that we can get done together. I’m so excited for the rest of the season to continue growing and learning together.

Posted by River Bailey, Garden Intern and Stephanie Solomon, MHC Garden and Nutrition Coordinator

MHC’s community gardens could not do what we do without the amazing support of the Bloomington Community and some of Bloomington’s most sustainable local businesses and farms.  For three years Abundant Harvest Farms has offered bags of organic plant food to the gardens, giving a boost to our soil.  Read more about them below from River, our Harmony Garden Intern.  We are also thrilled to thank LIFE Certified Organic Farm for an incredibly generous donation of over 100 plants for our community gardens.  LIFE supplied the gardens with Cal Wonder peppers, Genovese basil, Rainbow Lights Swiss chard, Crimson Sweet tomatoes, and Jalapeno peppers.

A message from River: I recently had the pleasure of meeting Ann Hawkes-Johnson & Ferrol Johnson of Abundant Harvest Farms while I was gardening at Harmony. They were so kind to donate some of their amazing Organic Plant and Garden Food. It’s people like them that make all the difference. When we all work together amazing things seem to happen. I’m so grateful to have the opportunity to work with the many volunteers who come out to the gardens every week. Two of my favorite helpers are my kids. Kids in the garden help us to remember to not take ourselves to serious. They certainly keep me grounded and make my garden intern experience special. Thank you all so much. See you in the gardens.

A food policy council is being formed in Bloomington!  It is the first Food Policy Council to be formed in Indiana, actually.  We should all be proud.

Food policy councils play an advisory role in the community, working towards multiple food-related goals such as:

  • Ensuring that everyone has access to high quality food
  • Working to improve the sustainability of food production by increasing local production, promoting home gardens, and exploring alternative farming methods that improve stewardship of the land
  • Encouraging collaboration between groups to improve food accessibility
  • Lobbying local government to adopt a Food Charter and take steps towards a better community food supply

While there are currently a variety of agencies in Bloomington whose focus is to further the goals of the national movement towards a more sustainable future in food, all of these agencies are divided by the specific piece that is their main focus.  A food policy council, which is a group formed to strengthen local food systems, would work to bring these agencies together to promote cooperation and the pooling of resources.

Food policy councils can be state or local government-commissioned or part of a grassroots effort.  They strive to provide a comprehensive study of the food systems they serve.  They should include representatives from each of the five sectors of the food system: production, consumption, processing, distribution, and waste recycling.  It could also be beneficial to include members from agencies dealing with transportation, schools, and other city institutions whose work has food-related implications.

If a city is made aware of the less obvious connections that food has with daily life, such as the fact that accessibility to public transportation can be an important factor in a person’s access to healthy, safe, sustainable food, a more inclusive food system can be established.   Having an extensive understanding of the area’s food system provides the resources to make significant improvements and changes to that system.

The first meeting to establish the very basics of the Bloomington Food Policy Council was held on Tuesday, December 7, 2010 at the Monroe County Public Library.  We discussed the most important themes of a Food Policy Council, and then divided into groups to discuss the vision that community members have for the FPC.  The meeting was well attended, and quite exciting!  The next meeting will be held on Tuesday, January 25 from 5:30-7 pm in the Monroe County Public Library, room 1a.  Hope to see you there!



Hello! I’m Lindsay, an intern at the Harmony Garden. Just wanted to share a bit about one of my favorite crops at the garden-broccoli! Broccoli is a beautiful, tasty cold weather vegetable that is ready for eating in the spring and early summer.  A member of the cabbage family, broccoli supplies its eaters with a wealth of health benefits including: vitamin C, calcium, antioxidants, fiber and folate. Broccoli consumption has increased over 940% over the last 25 years! And with good reason, it’s tasty eaten fresh, steamed, boiled, or roasted. It makes appearances in salads, stir frys, casseroles, burritos,  omelets, and numerous other dishes.  Unfortunately, broccoli season is coming to an end, here’s a tasty, easy recpie to enjoy the last of this veggie!

Mediterranean Roasted Broccoli & Tomatoes

4 servings, about 1 cup each

Active Time: 10 minutes

Total Time: 20 minutes

INGREDIENTS

  • 12 ounces broccoli crowns, trimmed and cut into bite-size florets (about 4 cups)
  • 1 cup grape tomatoes
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly grated lemon zest
  • 1 tablespoon lemon juice
  • 10 pitted black olives, sliced
  • 1 teaspoon dried oregano
  • 2 teaspoons capers, rinsed (optional)

PREPARATION

  1. Preheat oven to 450°F.
  2. Toss broccoli, tomatoes, oil, garlic and salt in a large bowl until evenly coated. Spread in an even layer on a baking sheet. Bake until the broccoli begins to brown, 10 to 13 minutes.
  3. Meanwhile, combine lemon zest and juice, olives, oregano and capers (if using) in a large bowl. Add the roasted vegetables; stir to combine. Serve warm.

NUTRITION

Per serving: 76 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 3 g protein; 3 g fiber; 264 mg sodium; 328 mg potassium.

Nutrition Bonus: Vitamin C (130% daily value), Vitamin A (50% dv), Folate (15% dv).

close up of broccolibroccoli in the gardenyum!

This morning a crew of Hubsters headed out to the Crestmont Community Gardens to tend the raspberry patch.  It was overgrown and weedy, and we knew we needed a work date to create a more manageable berry patch.  With a cooler full of juice and the promise of hidden ripe raspberries, we started out with the goal of creating rows that had approximately 4 canes per foot with paths in between.  We also decided to stake and trellis in order to make the berries easier to tend and harvest.  The thinned out canes were destined to be distributed at the food pantry this afternoon.

The overgrown raspberries before...

Garden helpers search for ripe berries...

Weeding the berry patch

Our newly trellised raspberries!

Raspberries in the Hub parking lot waiting to be taken to their new homes

Another gorgeous kale harvest!

Spring is the time for greens, and my oh my, the Hub is swimming in them!  These days early in the week the pantry produce shelves are full of local Plant-a-Row greens courtesy of the Hoosier Hills Food Bank.  Food bank staff collect excess produce and plants from farm vendors and community gardeners (YOU can donate your extra garden harvest!) during the Bloomington Community Farmer’s Market and reroute unsold produce and donations from the trash or compost to the food bank. This makes for an incredible array of fresh, seasonal produce in the pantry on many Mondays during the market season.

Each of the MHC gardens had their own specialties to add to the pantry produce shelves, crisp and colorful lettuce, fresh spinach, and deep green pea shoots.  Although the stormy clouds were looming and the ground was wet, we were able to meet for all of the regular garden hours and harvest, mulch, build trellises, and even begin planting beans, peppers, and tomatoes.  Read on to hear about one exciting highlight from last week’s garden hours.

Lettuce interplanted with garlic in the MHC Crestmont garden beds.

Amanda broadcasts the field peas

Every Monday from 2:30-4:30 we meet in the Banneker garden for volunteer hours.  See the Hub garden volunteer page to find out how to join us.  Last week we were amazed by the harvest of two week old austrian field peas planted as a cover crop to precede our 3 sisters, tomato, okra and pepper beds.

The pea seeds had ideal temperatures for germination, and shot up in a few days. Here are the beds after 1 week.

We were amazed by the quick germination and growth of the field peas who fixed nitrogen in the soil as well as offering a nutritious addition of bagged greens to the food pantry shelves.  We snacked on the pea shoots in the garden and remarked over and over at how tasty they were.  Click here to learn how to prepare pea shoots.

Kayte harvests bag after bag of fresh pea shoots.

Lucille has the class howling in 2009 as she identifies and shares the history of wild and cultivated plants.

For the second year in a row, Lucille Bertuccio has offered an inspiring class on wild edible foraging and preparation for the Hub community.  This year we learned all about the history and culinary opportunities accompanying many of our commonly know “weeds” and then enjoyed them banquet style in the Banneker Community Center kitchen.

Lucille and Elsie discuss the ways they grew up preparing poke

Lucille and Elsie discuss their favorite methods of preparing poke

Wild Edibles class started out with some general guidelines and precautions needed by all burgeoning foragers.  To begin, Lucille advised learning as much as possible about plant identification and only trying a small amount of a new wild edible and waiting 24 hours to be sure that you are not allergic. Next we learned the basics of plant identification, helped by a plant family handout and tree identification chart.  We then ventured to the Banneker yard and garden to do some lawn foraging.  Luckily, we found all kinds of goodies in the Banneker lawn– red clover, white clover, dandelion, and plantain– and as we ventured toward the garden we found chickweed, lamb’s quarter’s and sorrel.  We finished up in the kitchen, where we prepared and tasted some of Lucille’s favorite recipes.

Lucille explains the difference between wood sorrel and clover

Lucille’s Wild Edibles Recipes

Red Clover Flower Pancakes

Ingredients:

Red clover flower pancakes-- yum!

½ c. clover flowers

½ c. flour

2 tsp. baking powder

½ tsp. baking soda

2 tbs. oil (safflower, canola, coconut or butter)

1 c. milk (maybe a bit more)

Instructions: Sift together dry ingredients and then add liquid ingredients.  Oil/butter the skillet and brow each side to taste!

Poke and Dandelion Stir-Fry *be aware that some folks are allergic to poke*

Ingredients:

Julia shows off the poke and dandelion stir fry

oil or butter (safflower, canola, coconut)

onions (wild onions, shallots, leeks, onions, whatever you have)

garlic

dandelion leaves

young poke

Instructions: Chop dandelion and poke, oil/butter skillet and sauté until done.

Sorrel Soup

Ingredients:

2 c. vegetable broth (or broth of your choice)

Garlic and onions

2 c. sorrel

Instructions: Chop sorrel, onions and garlic.  Simmer until done.

Violet Syrup

1 c. violet flowers

1 c. boiling water

Lemon/lemon juice

2 c. sugar

Let flowers and water steep 24 hours.  Put in saucepan, add lemon and sugar.  Bring to boil and cook 3 minutes.  Keep in fridge.

Resources on Wild Edibles:

Stalking the Wild Asparagus -Euell Gibbons

Identifying and Harvesting Edible and Medicinal Plants in Wild (and Not So Wild) Places -Steve Brill and Evelyn Dean

A Field Guide to Edible Wild Plants: Eastern and central North America (Peterson Field Guide) -Lee Allen Peterson

This post was prepared by Stephanie, and I promised I would also include my own favorite spring wild edible dish, the early spring salad.  It is quite simple, mainly chickweed plants, redbud flowers, violet flowers, and sometimes some dandelion leafs and young garden greens.  I dress it with a simple oil and lemon juice with fresh garlic and mustard.

The most gorgeous spring salad!

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