Recycling Coffee Grounds in the Garden

Stephanie Rukowicz

Growing up, my parents always dumped out their used coffee grounds, filter and all, around the base of a rhododendron in our yard. Thus began my experience using coffee grounds in the garden.

Now in the Master Gardener training program, I wondered what exactly are the benefits of using these spent grounds in the garden?

Recently popularized further by Starbucks' program, Grounds for Your Garden, where customers can pick up 5 lb. bags of used coffee grounds for free from participating stores, Sunset Magazine commissioned a study by a lab out in Bellevue, Washington to find out what is in these coffee grounds.

For the full report, visit http://www.sunset.com/garden/earth-friendly/starbucks-coffee-compost-test-00400000016986/. To summarize their findings, the grounds contain nitrogen, potassium, phosphorus, magnesium, copper, calcium, and other trace minerals. Out of these elements, not all are available for immediate plant uptake. The potassium and magnesium are immediately available, as are 50% of the copper and calcium. The other elements, such as nitrogen, are considered slow release, as microorganisms need to work to break them down into an available form for plants.

Ways to use them around your garden include:
1) Composting them. Be sure to remember the grounds are considered a "green", even though they are brown. If using in your vermicompost, depending on the size of your bin, limit to about 1 cup of grounds per week.

One cup of coffee grounds a week makes for happy worms.

2) Amending your soil. Hand till or Rototill them into your soil at a 6-8" depth to improve the quality of your soil in the short and long term, improving the drainage and texture as well as improving availabilities of phosphorus, potassium, magnesium and copper.

3) Side dressing or mulching your plants. Long known as a good practice for acid loving plants, yet the lab study found that the grounds only have a pH of 6.2--not as acidic as commonly thought. Add less than a 1" thick layer at a time, as the grounds can cake and prevent soil and oxygen from getting to plants' roots. To prevent this caking, you can lightly work into the soil surface.

 Side dressing with coffee grounds around blueberry bushes. The paper filters are easier to separate from the grounds after they are dry.

4) Making some "tea." Like you would make a compost tea, you can also make a coffee ground tea. Add two cups of used grounds to a 5 gallon bucket of water, let steep for a few hours or overnight. Use to water or foliar feed garden or container plants.

5) Controlling pests? There are many posts around the web that attest using coffee grounds in the garden help control pest problems by:
 - Creating a slug barrier: sprinkle around base of slug-prone plants.
 - Deter flea beetles: sprinkle around base of beetle-prone plants.
 - Controlling aphids: sprinkle around base of plants to prevent infection; use "tea" on infected plants.
 - Controlling ants: sprinkle where ants are for them to carry home; use "tea" on ant hills.

Need a new shovel?

Michele K. Koskinen

My tools for gardening are in need of sharpening and some need to be replaced. The more involved I get with real gardening the more I appreciate the right tool for the job. Gardening is work and it becomes more difficult without the right tools. One such tool is the "shovel". My shovel is one purchased at a yard sale and needs to be replaced. The handle is loose and the point no longer a point. So what should we look for when buying a shovel.

We tend to use the shovel as a term that covers a variety of digging instruments. Long and short handled, round, square, long and round, folding, you name it it, is a shovel. So what is that tool used to dig called? 

Let's examine the two most popular. A spade and a shovel. 

• A shovel has a  rounded tip perfect for digging, lifting, throwing and digging holes.
• A spade is used for edging, slicing and preparing beds to an even depth.

Photo from sowanddippity.com

Parts of a spade for examination

Selection of the spade or tool should be determined by the size of your body, and the task. The ergonomics of the shovel helps you dig safely and efficiently. We all have dug and come away the next day sore and wondering what the heck. 
That can be a sign we have the wrong tool or have used the tool incorrectly.

When choosing your spade or shovel there are a few things to think about.

• Your body size.
• Your body strength
• The task at hand
• How the shovel is made

The head size should be based on your strength. The size of the head will be one of 4 sizes and the weight of the head  again will be determined by your strength. Obviously a larger head gets the job done quicker but may not be too good for your body. The angle of the blade which determines the "lift" needed to dig efficiently.

The handle should come to the middle of your chest when the blade is in the soil. A typical handle length is 48" but some are longer. This again is determined by the length of your arms and height.

Take time to investigate the correct tool for you. It will save you aches and pains and become a partner in your gardening endeavors. Before buying that shovel do some research. The quality of the tool should be such that it will be a life long tool if cared for properly. Many articles have been written on the favorite tools of gardeners. The important thing is again how is it made. We all have tools that were choosen for price not because we looked at them as an investment. Buy the best you can afford and the right one for you to use for many years.

This video shows specifics on how to dig and some points on selecting a spade. A great instructional "tool" for you if contemplating purchasing a new "shovel". It is also a reminder as to how to properly use a digging tool without injuring your back and wrist.

finegardening.com/how-to/videos/select-right-shovel

Infused Vinegar Workshop Holiday Fun

Michele K. Koskinen

The end of the year party this year was attended by veterens as well as trainees in the Master Gardener program. Calls of winter advisory of snow and ice did not deter the intrepid gardeners to come together and have some end of the year fun. On tap….food, a raffle of donated garden and decorative items and two workshops.

The first workshop had Anna Herman helping all to design a personal Ask the Master Gardener button. It was fun and the buttons are made in such a way that you can change the button to another design.












The second workshop had everyone making infused vinegar from herbs and assorted vinegars. Linda Grimwade gave a brief presentation and the directions for the entire workshop is below.

        

Herb or Fruit Infused Vinegars

There are many do’s and don’ts for preserving foods. Infusing oil and vinegar uses the same food safety  rules to inhibit the growth of bacteria that makes us ill.

Wash and sanitize your jars.

Heat and sanitize your lids, corks, or other closing devices.

Heat the liquid and put it into a heated jar or bottle.

            In addition to those rules, infusing vinegars also have a few more.

Do not use metal utensils or bowls for vinegar.

Don’t use ground herbs as the vinegar will be cloudy.

Clean the herbs, fruits or vegetable, or spices using prescribed methods.

What you use to infuse your vinegar determines the preparation .

Several extension websites give very good advice on making your vinegar and keeping it safe. Several recommend a bleach solution (yes diluted bleach) for the herb preparation. Other sites recommend heating the vinegar and pouring it over the herbs to steep, still other recipes clean and dry the herbs and pour the vinegar right into the jar. Regardless of the preparation in tour recipe, always keep food safety measures in mind.

Colorado   ext.colostate.edu/pubs

Georgia      nchfp.uga.edu/publications/vinegars.pdf

Penn State  extension.psu.edu/food/preservation/flavored-vinegars

To begin making infused vinegars requires you to use the correct vinegar. Many recipes recommend not using distilled vinegar because it is too harsh, others say you can use white distilled, you have to decide based on your taste buds. Most of the best vinegars are made with apple cider vinegar (not distilled cider vinegar), red and white wine vinegar, rice vinegar, champagne vinegar, and sometimes balsamic. Your choice should be determined by your taste and what you are using as infusion ingredients.

Once you have chosen your recipe, combine the vinegar and herb in a jar with a plastic lid or a metal id with plastic wrap. Let it sit for 2 to 4 weeks in a cool dark place before decanting into an nice bottle. If you want the vinegar to have a flavor more quickly, try bruising the infusion ingredient. The tasting as it ages will help you determine when to decant it. Taste is everything and a personal preference.

Decanting requires you to strain the vinegar and place it using plastic funnels into a nice bottle. Again NO metal tops.

Vinegars should be stored in the refrigerator or in a cool dark cabinet. They usually last from 3 to 6 months, some upto a year. Always be aware of spoiling as in any food. (Do not put the vinegar onto a window ledge and then use as food as bacteria will become a problem.)

Matching the types of vinegars with the herb, fruit or vegetable, or spice you are using is a personal evolution in your cooking taste. To make the best vinegars you need to keep in mind the strength of the ingredient, the type of vinegar and your likes and dislikes.Vinegars can be used on salads, as glazes for meat or poultry, or as a marinade.

Below a few of my favorites from Eating Well: What will yours become?

Fennel, Orange & Star Anise Vinegar

http://www.eatingwell.com/recipes/fennel_orange_vinegar.html

From EatingWell:  November/December 2012

Try this vinegar infused with fennel, orange and star anise in Asian-inspired dishes. Combine with soy sauce, chopped scallions, ginger and a pinch of sugar and use it as a sauce for a chicken-broccoli stir-fry. Or try it drizzled over hot-and-sour soup. The recipe makes enough vinegar so you’ll have extra to decant into a decorative bottle or two to give away as a simple homemade gift.

Shallot, Tarragon & Lemon Vinegar

http://www.eatingwell.com/recipes/tarragon_lemon_vinegar.html

From EatingWell:  November/December 2012

Stir a little of this shallot-, tarragon- and lemon-infused vinegar and some fresh chopped tarragon into reduced-fat cream cheese and try it as a spread for crackers. Top with a piece of smoked salmon for an instant appetizer. Or combine the vinegar with a little olive oil, low-fat mayonnaise and chopped celery and use as a dressing for tuna salad. The recipe makes enough vinegar so you’ll have enough extra to decant into a decorative bottle or two to give away as a simple homemade gift.

I have listed several recipes sites for you to browse at your leisure. The sites from the extensions above also have recipes to get you started. Enjoy.

whatscookingamerica.net/HerbVinegar.htm

eatingwell.com/recipes

mountainroseherbs.com/herbalvinegars.php

Tip: A cheap bottle can be a Perrier or glass soda bottle with a new clean cork, snap cap, or pourer

        

A Master Gardener Story in Volunteerism.

Patty Latanzio

As Master Gardeners, we often keep a critical eye out on the vast array of flora around us.  Whether we look at plant species, form, growing space, etc....we assess and evaluate the beauty and the beast of plants and their spaces. This is a quick story about inspiration and change.  It is also a reminder about civic pride, volunteerism, and how one person can make a difference, directly and indirectly.  It's the essence of us, the Master Gardeners.

The area in these photos is a heavily congested place of pedestrians, traffic, and Septa Bus routes.  On the northwest corner of Bustleton and Grant Avenue in Philadelphia stands a wooded lot, now for sale.  At some point, a massive tree had fallen into the street, which was cut down years ago, leaving the stump.  After several years of sucker growth from this stump, a new urban jungle had emerged.  The limbs went vertically and horizontally, covering the sidewalk and jetting out into the turning lane of a major avenue.  Pedestrians had to navigate a dangerous sidewalk, where the only safe passage was a small footpath in the dirt of the lot.  When the tree has fallen, it lifted the sidewalk with its roots, almost as if to say that some trees are not meant to be contained.  For us, it is a harsh lesson on Right Plant, Right Place.  

   

Perhaps people accepted the fate of the tree and resulting sidewalk/street situation as maybe someone else will take care of it, it's not my responsibility, the city is out of money and no one will do anything, etc...On a recent clear, crisp autumn day, I brought my Felco pruning saw and pruners to start making a difference in what public service for the betterment of our city means.  After assessing the situation, I pruned the sucker growth from the tree stump, removed the suckers from other standing trees along the block, raked leaves, and picked up trash.  What stands out are not the "after" photos but the people I have met in the short few hours that I was there.  People waiting for Septa, elderly people with canes navigating the dirt path, teens walking by, seniors going shopping....these citizens were curious.  What was this woman doing and why? 

   

As Master Gardeners, we educate people and not always in a structured classroom.  The brief conversations touched upon tree structure, pruning techniques and why we prune, photosynthesis, etc....but it also brought out something else. People want to be engaged. They want to see purpose and a plan.  Most were intrigued that one person can decide to do something for the good of other people and the plan often starts with themselves.  The conversations made people aware that they are the community and they can do something about their space, whether through direct action, making a phone call, or inspiring someone else.  One elderly gentleman, in particular, stated that he was proud of the little people behind the scenes who make good changes for others.  

As anonymously as I came into the picture as one of those "little people", I left with a renewed sense of community spirit and Penn State Extension pride in having learned about horticulture and how to approach and solve a problem in the green world.  The sidewalk has been reported to the city and the local councilman's office has been informed of regeneration growth from tree stumps....lol.  

Sometimes, it does start with us. We are often that first domino of change.  Be strong, and prune onward.......

                                                                     

Mr. Yuck, In the Cabinet, With the Poison...

~ Jessica S. Herwick

Now that the weather is getting cooler, and school has started, it’s more likely that children will get bored and experiment with household items.   You are also more likely to have collected household items that are considered toxic or hazardous to humans due to your seasonal gardening, lawn or other household maintenance duties.  Many garden insect sprays, bottles of cleaner, bleach, pesticides, and even your organic fertilizers can be hazardous when ingested by young children.

I don’t know about you, but when I was a kid, Mr. Yuk™ stickers were law in my household.   I am not saying that my sister, brothers and I NEVER got into the hazardous materials, but we were much less likely to invade anything labeled with that ‘yucky’ green face.  My parents slathered bottles, cans, and containers of all shapes and sizes for a number of years throughout my childhood.  My siblings and I are first hand proof that this program works! Curious about those helpful little stickers?  So was I, and so I did a little research.  

 

Mr. Yuk (seen above and right, if you haven’t already recognized him) was the first poison education symbol in the nation, launched in 1971.  He was created by the Pittsburg Poison Control Center as a means to educate families about poisonous materials and prevent improper use of hazardous household materials (including ingestion).  Every Mr. Yuk sticker is labeled with the name of the nearest poison control center, and the national toll-free poison help telephone number (which is  1-800-222-1222).  

The Pittsburg Poison Control Center (PPCC) employs highly trained toxicology nurse specialists who respond 24 hours a day, 7 days a week, to an estimated 150,000 poison emergency phone calls every year.  And that’s not all they accomplish for Pennsylvania!  The Pittsburgh Poison Control Center serves nearly 6 million residents in 44 counties of Pennsylvania. They consult with national businesses and industrial corporations regarding poison control and safety, and developed a hospital-based poison treatment system involving 70 hospitals in western Pennsylvania. 

Mr. Yuk is still used in households all over the country.  Each state has a Mr. Yuk that keeps residents in touch with their closest Poison Control Center.  For residents of Pennsylvania, The Penn State Cooperative Extension can help you prevent poison emergencies by linking you to the Pittsburg Poison Control Center, and those wonderful stickers!

To get a sheet of Mr. Yuk stickers, send a self-addressed stamped envelope to:

Penn State Pesticide Education


Attention Mr. Yuk


222 Special Services Building

University Park, PA 16802

Teachers and other presenters/lecturers can obtain bulk quantities of poison prevention materials, Mr. Yuk stickers, and more information about the Pittsburg Poison Control Center at www.mryuk1.com

For those of you who may feel a bit nostalgic upon seeing that old familiar face, the original commercial that ran in the early 1970's during the Mr. Yuk campaign launch has been cleaned up from an old VHS recording and posted on YouTube by a fan.  Click on the link below to view.

http://www.youtube.com/watch?v=wLsONa3gKIQ&feature