Philly Farm and Food Fest

Come and join the fun by learning about farming and gardening, buying local, and tasting food grown by some of these purveyors. Oysters, vegetables, jams and cheeses. What more could you ask for. The Master Gardeners will be there with information and to answer questions about our program or your gardening needs.

Philly Farm & Food Fest website: http://phillyfarmfest.org

               Ticket website: http://phillyfarmfest.ticketleap.com/2014-philly-farm-food-fest/

Extension Hotline for your gardening questions

The Master Gardeners Hotline is open and waiting for you to

extension.psu.edu/hotline information

Any gardening question from soil testing, insect control, the type of plant to buy for your garden, pruning and more. So check us out on our website for more information on the HOTLINE. Each county in Pennsylvania and any State Extension across the country has this type of hotline information for it's gardeners. Take advantage of the expertise of your local EXTENSION Master Gardeners. 

ASK THE MASTER GARDENER

Container Herb Garden Tips

Michele K. Koskinen




Growing vegetables and herbs in containers takes a little extra effort but can be as successful as in a regular garden. There are many mistakes and pitfalls to container gardening but most are easy to avoid if you remember a few easy tips.

1. Use seedlings available at most markets in the spring and forget starting seeds for a small garden. (Unless you want to expend the energy for a larger garden)

2. Pick something easy to grow and the herbs you will use the most in cooking. Basil is an excellent starter as it often gives clues about watering and is by far the most popular herb to pair with a multitude of summer foods. Mint, a perennial, is invasive but works well in containers. There are many varieties such as peppermint, spearmint, chocolate, and more. Oregano, Greek as well as Italian  and thyme can be perennials in our zone 7. Try lemon thyme for a refreshing difference and french thyme. And finally rosemary, it would be the last herb to try in your first herb garden.

3. Choose the right container large enough for the herbs selected. Basils can grow upto 2 feet or more and requires a fairly large pot There are small globe basils ideal for small pots, however, the popular Sweet and Genovese basil needs room to grow. Parsley grows to about 18" and pairs well with basil. Mint, oregano and thyme are low growing and spread. Planting mint in it's own pot is much easier and less stressful as it is can take over the pot.    Previous blog on mint
Rosemary can become large and does well planted with oregano and thyme. 

4. Provide a good soilless mix and fertilizer for your plants. Most soilless mixes have no nutrients so everything must be provided. Today you can buy a potting mix with fertilizer already in the mix or you can use a long term or slow release fertilizer, compost or other amendments before planting. Liquid fertilizer can also be used if that is your preference.

5. Water Water Water. Containers require watering on a constant basis, sometimes everyday depending on the size of your pot. A plastic tub or container is best as clay pots allow the moisture to evaporate more quickly. Also know the watering needs of each plant. Basil and parsley like to be well watered, oregano, thyme and rosemary not so much. To foolproof your containers success plant varieties with like watering conditions together .

 

5. Prune, pinch and keep pinching. The more you take the better for your plant to continue producing the leaves for your culinary delight. Leaves should be pinched routinely to allow the plant to grow without becoming a tall stalky or spindly plant that is putting out flowers and seeds. When this happens, the plant will begin to shut down as it thinks it is time to quit producing foliage. Basil, parsley and mint benefit from routine harvesting by becoming fuller.

6. Expand your horizons. Plant edible flowers for beauty and adventure. Flowers such as nasturtiums, pansies and marigolds are edible as well as interesting on your plate.

7. As you become more comfortable with your growing expertise, add more herbs you use on a regular basis. 

Adittional Reading:

urbanext.illinois.edu/containergardening 

extension.psu.edu/plants/gardening/herbs  

bhg.com/best-herbs-for-container-gardens/  

herb garden inspirations 

bhg.com/gardening/vegetable/herbs/           

Hellebores made it through the winter.

Michele K. Koskinen

           

Hellebore Niger

A few bulbs and the Hellebores have made it through the winter and are pushing through the frozen earth and blooming. The Niger Hellebore bloomed earlier and has sat beneath the snow for weeks. Now that the snow has melted, the flowers are perking up again. Have you checked your garden?

Previous blog: hellebores-beautiful-flowers-all-winter

Hellebore 

Crocus of some sort

On the Menu: Native plant Helianthus tuberosus

Stephanie Rukowicz

Helianthus tuberosus, more commonly known as Jerusalem artichoke or Sunchoke, is a native herbaceous perennial in the Asteraceae family.


 Photo credit: Clarence A. Rechenthin @ USDA-NRCS PLANTS Database.

Courtesy of USDA NRCS Texas State Office. United States, TX, Knox City

Photo credit: Tom Barnes, University of Kentucky, with permission.

From the soil line upwards, the plant looks similar to a traditional sunflower with 1.5”-3” yellow flower heads appearing in late August and early September, towering 6-10 feet high on thick, sturdy stems with large broad leaves. Below ground, their root system is made up of edible tubers that can be dug up once the plants die back for the winter. Harvest after the first or second frost for optimum flavor.

Harvested Sunchoke tubers scrubbed clean.

Sunchokes are rising in popularity in gourmet cuisine, and are currently found in two menu options at the plant-based restaurant Vedge, as well as in several recipes on well known websites such as Apartment Therapy’s The Kitchn. Don’t have sunchokes growing in your yard? Tubers can be found at the Italian Market. I recently saw them for sale at Giordano’s produce stand at 9th and Washington.

Recipe for Rosemary-Roasted Jerusalem Artichokes (adapted from 150 Vegan Favorites by Jay Solomon)

4 cloves chopped garlic

1 T olive oil

1 tsp dried rosemary

.75 lb Jerusalem artichokes (Sunchokes)

¼ tsp paprika

⅛ tsp ground pepper

Scrub and peel sunchokes, then cut into 1” sections. Preheat oven to 400 degrees. In a medium mixing bowl, combine all ingredients, tossing to coat sunchokes. Spread out on small baking sheet, bake 30 minutes or until tender.

I found these to make a nice side dish. The roasted sunchokes are silkier in texture and sweeter in flavor than found in roasted potato.

A cautionary note for eating this delicacy: sunchokes contain inulin. Some people find this naturally occurring carbohydrate difficult to digest. Research has found that over time the inulin is converted to easier-to-digest fructose if the tubers are stored first (in the fridge or ground) before cooking and eating.

Interested in growing this native in your garden? Plant tubers this month, no later than March, 18” apart, 6” deep. Many plants will grow from each tuber. A cautionary note for planting this native: this plant is rather easy to grow, and practically grows itself. Once it is established, it is difficult to eradicate--although with its many uses, including colorful aesthetics, pollen for bees, seeds for birds and food for the dinner table, I’m not sure why you would want to!