Orchids: A Splash of Color to Brighten a Long Winter

What can be better on a cold, grey, winter day than stepping into a greenhouse bursting with color from exotic plants? Longwood Gardens in Kennett Square has an annual Orchid Extravaganza from January through March, with hundreds of orchids on display. You will find everything from more common plants such as Phalaenopsis, to rare gems such Fredclarkeara After Dark 'SVO Black Pearl', in many colors and creative displays.

One of the many orchid "trees" on display at Longwood Gardens.

The lovely Fredclarkeara After Dark 'SVO Black Pearl' not only looks beautiful, but it also has a subtle but pleasant spicy scent.

Growing Your Own Orchids
You can also enjoy the winter beauty of orchids in your own home, and having a windowsill full of blooming orchids is easier than you may think. With proper care, blooms will return year after year. Phalaenopsis, commonly referred to as moth orchids, bloom for extended periods of time and are readily available (you can even find them at many grocery stores). Here are a few pointers to keep your plants healthy:

• Potting medium: When you purchase an orchid, it will often be in a pot full of bark. Never transplant orchids to regular potting soil, as the specialized roots need the aeration that a loose medium provides.
• Light: Most orchids do best with all day exposure to bright, indirect light. 
• Water: Careful watering is important to keep orchids hydrated, but not too wet. Watering once a week is typically sufficient, though be sure that the potting medium is dry before adding more water. To increase humidity in the winter, you can place orchid pots on a tray with pebbles covered in water. 
• Fertilizer: You can use either a regular 20-20-20 fertilizer or an orchid-specific fertilizer. Apply a weak solution monthly to your regular watering

Whether you enjoy them at a greenhouse such as Longwood, or at home, the exotic flowers of orchids are sure to add some sunshine and color to your winter day. 

2018 Grow West Master Gardener State Conference

Leslie Cerf


Hi Philly MGers!

I went to the Grow West 2018 Master Gardener State Conference the last weekend in June
with a fellow Philadelphia County Master Gardener (MG), Sally Gendler. I wish you all could have
been there!

Six Southwestern Pennsylvania counties hosted the four day event at Seven Springs Mountain Resort
in Seven Springs, PA. The event included tours of Pittsburgh city proper, private gardens, a tour of two
Frank Lloyd Wright’s local masterpieces, lectures by PSU professors, gardening authors, and a
speech by the founder of Master Gardening.  There was also an expansive and competitive silent
auction, a garden market with handmade birdhouses, tools and plants, as well as a make your own
vertical garden workshop. Furthermore, the hotel which is a cross between the Poconos and a little
Swiss Alps village had lots to offer too, from lovely, rustic seating overlooking summer greenery and
activities to stores and a serious spa lovers hideout called Trillium Spa.

I always wanted to see Wright’s Falling Water and pairing a MG event to a visit to the iconic architect’s
masterpieces was just the ticket to get me to go. The 4 hour drive from Philly was filled with lovely
scenery, rolling hills and dairy farmland everywhere.

The first morning, as I left my room for the Wright houses pre-conference tour, I walked past someone
who looked familiar, Angela Weathers from Franklin County MG. We turned to each each other,
laughed, and spent the day together on the tour. We had a two-hour tour at Kentuck Knob and Falling
Water and I’m so glad I met a friend to share the experience with. Falling Water is nothing less than
a man-made wonder.

Leslie at Kentuck Knob

Though picturesque, nothing like it will ever be built again because Wright had
such a unique style plus modern laws would never allow something like this to be built there. Just to
keep Falling Water preserved is challenging as water is streaming everywhere around and it’s also in
the middle of mountain woodlands filled with blooming laurels and rhododendron.

Frank Lloyd Wright's Falling Water

Following our tour, there was a cocktail social at the top of a ski lift. Unfortunately, the lift only stayed open
for a ½ hour so we missed that trip but we sat on the seat later and had our picture taken anyway.

Sally and Leslie on Ski Lift

We met new gardener friends like Diane Diffenderfer, Wayne County Office Coordinator, and David
Gibby, founder of the Master Gardener program, who was honored at the banquet. It meant so much
to him to see hundreds of the master gardeners there. As Gibby received a standing ovation, he told
stories of all the help he needed at the Washington State University Extension office and how he
created this volunteer program.

During the whole conference homemade cookies were on plates everywhere to help keep our energy
up through all the busy breakout sessions and speakers, as it is the local master gardeners’ hosting
tradition.  The first day right after breakfast we listened to “Container Savvy” gardening by Jessica
Walker and learned about starting a home orchard, where I received “A Field Guide to Tree Fruit
Disorders, Pests, and Beneficials” by Penn State Extension which was printed in both English and
Spanish. Later, there was a pesticide education update talk followed by “Growing Native Plants from
Seed” by Mark Tebbitt, native seed starting expert. Tebbitt described in detail the seven types of
germination codes and his potting method.

Conference attendees gathering between sessions

The second day at breakfast we heard Brie Arthur, author of Foodscapes, who was so inspiring and
such a avid gardener! I learned that Arthur’s mentor was Roseland Creasy who coined the term “edible
landscapes”. Questions were raised like “Why do we separate our flower and vegetable gardens and
who says we have to?” It would make suburban landscaping so much more relevant and meaningful
as foodscaping adds to the health and complexity to the home garden. I think it’s a wonderful idea!

After Arthur’s talk, I traveled back home with lots of silent auction goodies that Sally so kindly collected
for me at the end of the conference. I highly recommend these conferences as a chance for continuing
education credits and an opportunity to see the beautiful and unique state of Pennsylvania!

See you soon!

Plant Sale Success!

Marc Cappelletti

All smiles throughout the day. 

The morning sunshine shone warm and bright among the flowering trees, plants and display tables Sunday morning at the Fairmount Park Horticulture Center, as Penn State University Extension Master Gardeners set up for their annual plant sale. 

This annual sale raises funds for future outreach all while providing the public with expertly grown and cared for plants at very affordable prices.  

Learning about the power of seeds at the Science Fair tables.

Science Festival displays enhanced the event further, and were particularly intriguing to families and children curious about the soil beneath their feet and how science plays a part in their everyday lives. 

Container Gardening Presentation

Everything from succulents to herbs to tomatoes, peppers, edible greens, perennials, native plants and more were on sale. 

And as a bonus, the Master Gardeners were on hand to answer all gardening questions.

Almost time for tomatoes! 

Presentations ran throughout the morning as well, giving visitors a chance to learn about vermiculture (composting with worms), container gardening and the use of indoor plants to clean the air. 

A satisfied customer. 

City living--you have to get those plants home any way possible! 

A delicious salad dressing recipe to spice up our fresh greens. 

Teaching about herb pairings and salad greens. 

Visitors could also learn easy salad dressing recipes and herb pairings, possibly to use in time with their newly purchased plants!

The perfect "classroom" setting.

Everyone who came also enjoyed the chance to appreciate nature, our ultimate goal on this Earth Day.

Penn State Master Gardeners send a warm thanks to everyone that was able to attend.  Enjoy your plants!  

As always, we would love to hear from you.  How did you spend your Earth Day?

Save-the-date! 5th Annual Garden Day and Plant Sale

Anna Herman

Urban Container Farming

Container Farming           Jody Lannen Brady     MG Class of 2012

I have a little, shady square of land behind my rowhouse. Unfortunately the ground is full of rubble dumped inside retaining walls. I wouldn’t want to eat anything I managed to grow in that soil.

It’s a common urban predicament: little space, poor soil and limited sunlight. What’s a vegetable gardener to do? Think “containers.”

Vegetables can grow in just about anything that provides enough depth and drainage. Last year I grew peppers and eggplants in wash tubs, herbs in large clay pots, tomatoes in buckets and lettuce in hanging baskets. You could also repurpose plastic bins, trash cans, wood planters or plastic bags for your “farm.”

Match the right plant with the right size containers. Extensive Service guidelines suggest at least 5-gallon containers for tomatoes (one plant per container) but a two-gallon container can support a crop of bush beans planted just a few inches apart. If the container doesn’t already have drainage holes, you’ll need to make them. For the planting medium, you’ll want a lightweight, porous potting mix. “Large pot” mixes   come with coarse material that won’t degrade as fast as peat moss, and they often include water-retaining crystals to help hold water. Garden soil isn’t a good choice for containers because of weight and drainage issues.

The small space requirements of carrots, radishes, lettuce, green onions and herbs make them ideal choices for a container garden. Tomatoes, peppers and eggplants require larger containers but many varietals will produce well in pots, buckets and tubs. A series of  Extension Service publications lists suggestions. Vertical growers (cucumbers, peas, pole beans) are good limited-space choices, as well.

Watering is crucial; soil in a container will dry out much faster than garden soil. On hot summer days, some plants may require twice daily watering; though checking moisture levels once a day is usually enough. I’m looking into self-watering options for my garden this year: timed drip irrigation, underground olas and containers with water reserves.

With all that watering, adding nutrients is essential. Pelleted time release products like Osmocote can be added at planting. When the plants are in production mode, weekly liquid fertilizer that’s high in potassium and low in nitrogen can boost yields. Organic options include fish emulsion, kelp meal/extract and bone meal.

To keep pests under control, IPM tools suited to the container garden include proper spacing (allow for air flow between plants), mulching, companion planting, floating row covers and timely harvesting. Find these tips and more in the “Growing Great Container Vegetables” guides available on the Penn State website.

We ate from our container garden all summer long and into the fall. What will I do differently next year? Add wheels to the bottom of my largest—and heaviest!—containers. It took two of us to move the wash tubs last year when we needed to find them a better patch of sun.

 Happy container gardening!

Both hyperlinks: http://extension.psu.edu/vegetable-fruit/fact-sheets/growing-great-container-vegetables

Summer bulbs

By Michele Koskinen  

White fragrant lilies and hardy gladiola

When you hear bulbs what is the first flower you see in your mind? Is it a tulip, daffodil, crocus, snowdrop or other fall planted bulb. Can you name your favorite summer bulb? Flowers planted in the spring from bulbs or corms or rhizomes are called "Summer Bulbs". These include begonia, caladium, canna, dahlias, gladiola, lilies of many varieties, oxalis, and many more. Some are tubers and others corms but for this discussion they are all grouped together as summer bulbs. 

crocosemia

Fragrant Oriental Lily

Growing conditions for summer bulbs are different from spring bulbs in that a summer bulb needs full sunshine, with some exceptions, and decent soil and excellent drainage  (if the soil is clay and drainage is poor, the bulbs will rot). If those 3 conditions are met, it will most certainly give the summer bulbs a good growing habitat. Spring flowering bulbs will thrive in poor and infertile soil and extreme conditions of heat and cold. Summer bulbs need their requirements met to thrive. 

To get off to a good start, the bulbs need consistently warm soil. The planting date should always be after the last frost and the temperature preferably between 50 and 60 degree. 

                                                

Dahlia

 Many summer flowering bulbs and tubers are well suited for patio containers and should be planted closer for a full look. The most popular are begonia, dwarf canna, caladium and dwarf dahlia. 

Caladium and begonia

dahlia

Summer bulbs also require winter storage in a cool dry place after being dug up for the winter. Most of the tender bulbs require 40 to 50 degree temps in dry vermiculite or peat moss. Some grown in containers can be moved indoors and left in the pots to 
overwinter. A too warm storage climate dries them out and they are not viable the next season. 


Many summer bulbs are considered  hardy in our zone 6B-7 and do not need to be lifted. Iris and lilies are two that can be left in the ground and will multiply through the years as a regular perennial. For more information on the hardiness of the bulb, read the growing directions for the specific bulb you are planting.

A few tips from professionals.

Summer bulbs require a great deal of water immediately after planting. 

The soil in your garden should be continually moist not wet.

Sprouting is healthy; plants are anxious to get into the ground again. 
Maintain a pH level of 6 to 7 to bring out the true color of flower bulbs. 
Additional fertilizer is not necessary for summer flowering bulbs and tubers.

Herbed Infused Shortbread Recipe for The Creative Nine to Fivers

by Jessica S. Herwick

I know that for many of us, there’s just never enough time in a day, or in a week for that matter.  If I could, I would spend most of my waking hours tending to my herb garden and playing in the kitchen.  Of course, like most of you out there, I seldom find the time for these sorts of things, but I try. I’ve been known to use most any special occasion as an excuse to clear an afternoon and bake something out of the ordinary.  My motto: Try to make time.  And when I can’t, I make these cookies. You can make them in thirty-minute phases, prepare the dough days in advance and then refrigerate until you’re ready bake.  You can use a whole slew of herbs, fresh or dried, in various combinations and it’s quite easy to dress them for practically any event - office party, family reunion, pot-luck or book club. 

Convinced? Follow the basic recipe below, using simple ingredients, referring to the Variation Recommendations at the bottom of the recipe for a list of herbs you can infuse, and other tricks, to make distinctly different cookies every time you bake.  I prefer to use fresh herbs from my garden or local co-op.  If you are unfamiliar with using herbs in baking recipes, I recommend trying Rosemary, Thyme or Lavender for your first batch. If you don’t have the luxury of an herb garden, most of the recommended herbs (fresh or dried) can be found prepackaged for your convenience at your local grocery store. Guaranteed to impress and leave your friends, relatives, or co-workers wondering what you put in those fabulous cookies … and where you found the time to bake such gourmet treats!

Basic Herb Infused Shortbread Recipe (produces 24 cookies)

      Ingredients

8 oz (2 sticks) butter

5 tbs. fresh herb of choice or 3 tbs. dry herb

(Photo examples feature Rosemary)

½ cup sugar

2 cups flour

** small food processor or scissors

    needed to chop fresh herbs. **

Preparations (butter and herb infused sugar)

·      Begin by softening your butter. Remove it from the fridge and place in a space at room temperature to soften (about 15 minutes). 

·      Prepare the Infused Sugar – using the sugar and herbs called for in the ingredients.

PREPARE DRIED HERB INFUSED SUGAR by crushing dried leaves of herb and discarding stems or seeds (if your dried herbs are pre-packaged, they may already be crushed and de-seeded).  Combine the ½ cup sugar with the 3 Tbs. of the dried, crushed leaves (if pre-packaged herbs are crushed to a powder-like consistency, add 2 Tbs. or the herb taste will be very strong).

PREPARE FRESH HERB INFUSED SUGAR by rinsing and drying your herb sprigs.  Remove the leaves for use (set stems and seeds aside for other projects).  When leaves are completely dry, measure out 5 Tbs. of lightly packed herb leaves and combine with the ½ cup sugar in a food processor.  Blend until leaves are fully chopped to a fine consistency and sticking lightly to the sugar (the fresh herbs release oils that will cause subtle moisture as they break down).

To Make the Dough
·      Combine 8 oz. butter and ½ cup infused sugar. Mix to a smooth consistency with no large lumps.

     *Hint: Use a large fork or a wooden spoon to push the butter into the sugar until it forms.  Don’t be afraid to use your hands.  They are warm and will help to melt the butter, making it easier to combine with the sugar. 
·      Add 2 cups of flour and mix until the dough becomes lumpy (Photo A) then smooth and consistent (Photo B).  Use fork, wooden spoon or hands.  I find the most success using a spoon to start and then finish using my hands.

                          

                                           Photo A

Photo B

·      








·   Turn the dough out onto a lightly floured surface and shape into a solid, rectangular block  (roughly 12”x9”x1/4”) with no cracks.

Photo C

     
     *Hint: Use wax paper to easily shape the dough.  Roll dough into a long snake and lay on wax paper.  Fold wax paper around dough and push the edges against the table, shaping the dough inside the wax paper into a rectangle and smoothing out the cracks. (See Photo C)

      

      ·  Wrap rectangle completely in wax paper and tape edges closed.

Photo D

·      Refrigerate for 1 hour to 36 hours.  If refrigerating for more than a few hours before baking, wrap the wax papered dough in plastic wrap or store in a sealable sandwich bag (to retain moisture).
·      Remove dough from refrigerator just before you are going to cut and bake.  The colder it is, the easier to slice, but don’t let the dough dry out!

To Bake

·      Preheat oven to 300 degrees.  Oil your cookie sheets.
·      Remove dough from refrigerator and unwrap.
·   Place on a cutting board and slice rectangular pieces about ¼ to ½ inch thick. (See Photo E)
·      Place cookies on cookie sheet about ¾ inch apart.  Cookies will not change shape much in the oven. (See Photo F)

Photo F

Photo E

·      Bake at 300 degrees for about 20 minutes, or until the tops of the cookie begin to turn a
sandy color.  This happens quickly. Cookies must be removed or they will burn shortly after
the color begins to change, so keep your eye on the cookies during the last five minutes of bake
time.

·      Remove from oven and allow cookies to cool for about 5 minutes before removing from
sheet.  BEWARE! Cookies will be soft until they cool.

·      Use a spatula to remove the cookies from the baking sheet and
allow to completely cool on a plate or cooling rack.  Store in an airtight bag or container.

Variation Recommendations

Herbs to try in this recipe:

Rosemary, Lavender, Thyme, Sage, Peppermint.

Try the following herb combinations for a slightly different taste –

Rosemary and Thyme or Lemon Thyme

Lavender and Lemon Balm

Sage and Bee Balm (Bergamot)

Combine/Chop 3 Tbs. Anise seeds in food processor with the ½ cup sugar in place of infused herb sugar.

Combine/Chop ½ cup of ground pecans and 3 Tbs. of cinnamon with the ½ cup sugar in a food processor instead of infused herb sugar. 

To Dress the Cookies

Try dipping your herb infused cookies in chocolate:

Buy Bakers Chocolate already prepared to melt down at the grocery store and follow directions on package, or combine one bag (16oz.) of dark chocolate chips with 1 Tbs. Olive Oil and heat slowly in a pot on the stove, stirring frequently.  When chocolate is completely melted, remove from heat.  Dip one end of the cookie into the chocolate, or paint one side of the cookie with melted chocolate and lay on wax paper to dry.   

* Especially delicious with peppermint infused cookies!

If using fresh herbs, set aside a few whole sprigs or whole leaves and press into the cookie before baking, or press fresh leaves into chocolate if you are dipping your cookies.  You can do the same with flowers, if your herb is in bloom.

Sprinkle colored sugar onto the cookies before baking. 

Cookie dough can be rolled flat and cut using any shape cookie cutter!  If making cookies to be cut into shapes, I recommend doubling the recipe, since cookie cutters make slightly larger cookies than the standard, small, rectangular shortbread cookie shape.

If you’ve used this recipe, or have a cool variation, share it with us by commenting on this blog!  

Additional ideas welcome!

The Begonia Genus

By Kimberly Labno 

Rex Cultorum

Begonia is a huge diverse genus with over a thousand 

different species. The genus is represented by various groups including:  Semperflorens, Rex-cultorum, Rhizomatous, Tuberous (Multiflora and Pendula), Cane-stemmed, Winter-flowering, and Shrub-like.

Caring for your begonia is simple. Keep the soil moist not wet, bright light not direct sun, pinch the flowers and as far as fertilizing begonias is concerned, the general rule is to go lightly. 

In terms of caring for the plant when winter arrives, it boils down to whether one has a fibrous root, a tuber, or a rhizome. If you live in a cold area, you may want to grow semperflorens (wax begonias) in     pots so you can bring them in when it gets cold. 

Rhizomatous Mix

Many times Rex-cultorum is grown as an annual bedding plant. Watering “on demand” (or when the soil is dry to the touch) is a great way to keep Rex begonias happy. Avoid soggy conditions, but do not allow plants to wilt. Give Rex begonias a diluted dose of organic, soluble food every four to six weeks during the growing season. Begonias do not grow or use fertilizer efficiently below 58°F.

Rex begonias make excellent houseplants and can easily be overwintered indoors. To supply plants with adequate humidity, place containers on a tray of gravel, where runoff water may collect, evaporate, and raise the air-moisture level. Avoid placing plants near drafts.

Begonia tubers cannot remain in the soil over the winter in very cold climates. Wait until after a killing frost, and then dig up the tubers. Shake off any excess soil and let them dry in a warm spot for several days. Cut off any bad spots and then carefully pull the roots, stems and leaves off the tuber. Wrap each tuber in a brown paper bag or wrapper and put them in a cool, dry place for the winter.

B.Benitochiba

Since there are so many varieties, learning proper begonia care is often a matter of learning from experience. As with any plant, inspect for insects before bringing it indoors. Also, be mindful of maintaining proper humidity because indoor humidity is much drier than out of doors.  For more details on begonias of all types and their care, the following sites are wonderful resources.

http://begoniacare.net/

http://www.gardeningcentral.org/begonia_care/begonia_care.html

http://www.begonias.org/Articles/Vol47/CaneLikeBegonias.htm

http://www.provenwinners.com/learn/overwintering-begonias
http://www.national-begonia-society.co.uk/index.htm