Gardening is one thing that has not closed down! During this time of uncertainty remember to get outside, if not to garden or work in your yard then to go for a walk.

Thank you to everyone for the positive responses concerning changes to our newsletters. In fact, due to the overwhelming response we are still working on entering information into our database. So, if you have requested to be changed to email but get a hard copy this month, be patient with us!

REMINDER, LET US KNOW IF YOU WANT TO KEEP RECEIVING THIS NEWSLETTER IF YOU HAVE NOT DONE SO ALREADY. If you were already receiving it via email you do not need to follow up.

At this time, Horticulture meetings have been cancelled through mid May. Programs such as “That’s Nuts!” and “Composting 101” will be rescheduled for this fall.

It is my goal to begin recording presentations with audio and post them on our website. I will start with container gardening and basic gardening information. It is my hope that after viewing these presentations if you have questions you will contact me and have further discussion. This is a new technology for me, so please be patient. It is my goal to continue to deliver information to you even if we can not meet face to face. The

website already has lots of helpful links so check it out here: https://madison.ca.uky.edu/content/horticulture

During this strange time, email may be the best and most efficient way to communicate with me. When possible please send questions and pictures that way. If you prefer to chat, give me a call.

In the meantime, take care of your self and stay healthy!

Amanda Sears

County Extension Agent for Horticulture

amanda.sears@uky.edu http://ces.ca.uky.edu/madison/horticulture

COVID-19 Update as of March 20th ~ 2:15 pm At this time, our office is closed to the public. We are still here working and can take soil samples, plant samples, insect, camp applications, etc. through a cart we have placed out front and our mail slot! Please see signs at the front of our building. Call our office at 859-623-4072 if you have any questions or want to check-in before you arrive to drop something off. This decision was made in response to recommendations from the University of Kentucky and the CDC to keep all of our employees and clientele safe! Keep watching this page for updates and other useful information!

H O R T I C U L T U R E

Check the stems for lesions or discoloration which indicate the presence of a disease.

Gently pull a few transplants from their containers and inspect the root system. Avoid those that have a tangle of roots encircling the root ball. Make sure the roots are white and fibrous – avoid plants with brown or black roots.

Is the plant the color it should be or does it look pale?

Avoid plants that are spindly, they have probably not been grown in the best conditions. Instead, opt for plants that have a sturdy stem.

Remember: It does not matter how cheap you get them! It is not worth bringing a sick plant into your garden. One sick plant could introduce pathogens into the area that may live for years!

How to Pick Out The Best Transplant for your Garden Whether it’s a flower or a vegetable, use these tips to pick the best transplant for your garden and landscape.

What’s the Difference Between Ants and Termites This time of year it is common to see swarms of insects emerging in buildings.

Our first instinct is to think of termites. While the insect may be a termite,

there is a very good chance it may be a winged ant instead. There are a few

differences between the two insects, although you may need to get a

magnifying glass to tell. Look at the antennae of the insect. Termites have

straight antennae while ants have an elbow –like crook. Are the two sets of

wings of equal size? If so, you have termites. With ants, the front set of

wings is longer. Finally check the “waist” of the insect. An ant’s waist is

constricted between the body regions, while a termite’s abdomen is uniform.

Below are some tips to keeping your garden healthy this year!

Purchase high quality plants and seeds. When choosing plants, look for healthy looking leaves and strong stems.

Rotate your crops. Some diseases only effect certain plant families. If you had any disease last year a great way to avoid the same problem this year is to rotate your crops to a different area of the garden. Just remember, you need to rotate plant families not just the species.

For example, tomato is related to pepper, eggplant, potato; squash is related to cucumber, melon and pumpkin. For more information on plant families, go to: https://extension.psu.edu/plant-rotation-in-the-garden- based-on-plant-families

Keep the garden clean. Be sure to remove any of last year’s crop debris. Debris can harbor plant diseases and insects.

Do not plant too early. As tempting as it is to get a head start, if the soils are still cold plant growth will be inhibited. A slow growing plant is more susceptible to plant diseases.

Do not crowd your plants. You know on plant tags where it says the amount of space recommended between plants? That information is important! If you overcrowd your plants air flow will be decreased. That sets up an environment perfect for diseases.

Mulch. Whether you use newspaper, straw or grass clippings, using a mulch prevents any diseases lingering in the soil from splashing onto the plants. They also help to keep the soil moist longer and suppress weeds.

Water at the base of the plant, not the leaves. You will lose less water to evaporation if you irrigate low to the ground. Plus, the longer leaves are wet the more likely they are to get sick.

Scout your plants. Remove any diseased leaves, flowers, and fruit as soon as they are noticed.

Fertilize correctly. Fertilizing is important, but if you over fertilize you will end up with a lot of green growth and no fruit.

Keep an eye on insects. Most insect problems, if caught early, can be easily managed. Be careful what and when you spray. Insecticides kill good and bad insects. And we need to rely on those good insects as much as we can! The University of Kentucky Entomology website is a good source for information on insects: http://entomology.ca.uky.edu/vegetable. For information on beneficial insects: https://aggie-horticulture.tamu.edu/galveston/beneficials/index.htm

Looking for a great gardening guide? Home Vegetable Gardening in Kentucky: http://www2.ca.uky.edu/agcomm/pubs/id/id128/id128.pdf Gardening in Small Spaces: http://www2.ca.uky.edu/agcomm/pubs/ID/ID248/ID248.pdf Flower Gardening: http://cceoneida.com/home-garden/gardening/fact-sheets/flower-gardening/flower-garden-design

Farmers’ Markets For updated information on the Berea Farmers’ Market and the Madison County Farmers’ Market check out their webpages and Facebook page.

Trash to Treasure Eating!

Have you ever heard the expression, “waste not, want not”? Why not expand that idea to the parts of plants we eat? That way we waste less food and enjoy a greater range of flavors and textures.

Stalks Broccoli stalks are sweet and delicious: chop them up and add them in with the floret (head portion of the plant). They can also be grated and added into a salad. Kale stalks can be sliced, then cooked until tender with olive oil, garlic and a splash of water.

Leaves Dark green leek tops can be steamed, buttered, and served as a side or slivered and added to stocks and soups. Any healthy-looking broccoli or cauliflower leaves can be chopped and used along with the florets. Celery leaves from inside the bunch are a great go to herb: chop them up to flavor a cooked dish or salad or to garnish a soup.

Stems When you are using soft herbs such as cilantro and parsley, their crisp, flavorful stems can be chopped and added right into your dish.

Seeds You can roast and eat the seeds of any type of winter squash, not just pumpkins. Simply clean and dry them, then toss them with a bit of oil and salt on a baking sheet and roast in a 300F oven until crisp and golden (should take around 25 minutes). Halfway through cooking be sure to stir the seeds.

Tops Clean and healthy looking greens from beets, turnips, or radishes can be cooked like spinach. Try them with a little olive oil, a chopped garlic clove and a splash of water.

Zest There is an even more intense punch of flavor in citrus rind than in its juice. If you are following a juice only recipe, take a minute to wash and grate the rind of the fruit

into a small jar of olive oil. Shake it up and you will have a tasty citrus oil to use when making salad dressing.

(Source: Chop Chop Magazine)

Do not forget to use the leaves and stalks of broccoli

The leaves of radishes can be cooked like spinach to add to a healthy meal

Edible Flowers

Many flowers are edible and may be used to enhance the color, flavor and aroma of foods. Edible flowers of the culinary herbs include chives, basil, dill, cilantro, sage, thyme and oregano. Popular annual flowers that are edible include nasturtium, calendula, squash, radish, African marigold and Johnny-jump-up. Perennial flowers recommended for the dinner table include hollyhock, pinks, daylily, rose-of-Sharon, apple, crabapple, mint, grape hyacinth, rose, lilac, tulip, yucca and violet.

Many types of edible flower can be readily grown in containers or raised beds for ease of harvest and the freshest taste. Harvest early in the day and use flowers when they're at their peak. Avoid unopened blossoms and wilted flowers because they can have a bitter taste.

Not all flowers are safe to eat, so be sure to choose only flowers known to be edible. See the links below for a more extensive list of safe choices. If you are unsure whether a flower is safe, do not eat it! And remember, do not consume flowers that have been sprayed with pesticides.

For more information: https://extension.colostate.edu/docs/pubs/garden/07237.pdf

www.ca.uky.edu/hes/fcs/factshts/FN-SSB.025.pdf