Roseann Meixelsperger, MGV, along with Russ Parker, Vicki Gee-Treft, and Mark Fox developed a summer program for children that would span five sessions, repeated twice weekly, resulting in fifty (50) kids attending the very first year.
Topics that were covered:
Speakers for each of the presentations were found within the Spooner North Country Master Gardener Volunteers, one of our Summer Interns, and our UW-Extension Ag Development Agent. A story walk was taken by the children prior to each lesson that was topic related. One of our MGV’s is a teacher by profession, and she provided the reading and interactive conversations with the children on those topics. Nutritious snacks were provided that were companions to the lessons, along with cold water. The cold water was appreciated, as many of the sessions saw +90 degree temperatures, and the raised bed area where the children’s garden is located doesn’t have any shade. Vegetables and fruits from the garden were provided as they became available. One surprising note was that the kids were ready and willing to try anything we put forward - such as cherry tomatoes, rattlesnake beans, mild radishes, and grapes. The children not only planted their garden, they refilled the hummingbird feeders and weeded the beds at every session after the initial planting. After almost every lesson, the children went home with something to reinforce their learning of that subject. For instance, the bug hotels were placed in their home gardens. A repurposed 2-liter bottle was used to plant basil in compost mixed dirt, watered by a wick that was placed in the lower portion of the bottle filled with water. The hand painted friendship rocks also went back to the child’s home. A program like this needs supplies - hummingbird feeders, shepherd’s crooks, watering cans, child sized hand tools, etc. The MGV’s generously donated to make this first year work, taking minimal dollars from our budget - mostly to pay for the books and snacks. Lessons learned were that we need to network closer with home school parents, traditional school teachers, libraries, and publicize our offering in all three Counties that we support - Burnett, Sawyer, and Washburn. Our story walk posts didn’t make it thru the entire summer - so we need to convert from wood to something sturdier. Would also like to be able to move the story posts around the garden to be more topic related. The kids who attended were eager to learn, and several of them came to multiple sessions. Their parents were supportive and engaged in the lessons with the kids. A survey sent out after the sessions drew positive remarks from the parents, and most indicated they would like to attend next year. All in all, I think we can modestly say “the Children’s Program was a hit!”
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Mike Maddox will be a speaker at the Twilight Garden Tour on August 14, 2018 starting at 4:00 pm at the Spooner Research Station Teaching and Display Garden. For a preview, here are notes from the 2018 Upper Midwest Regional Master Gardener State Conference by Donna Amidon, MGV.
Some suggestions for adapting tools to avoid issues with arthritis might be : using ergonomically correct hand tools such as those with ratcheting ability; focus on your grip making sure the handle diameter is as large as the opening when you make the “ok” sign with your thumb and forefinger and that your thumb and knuckles do not overlap when gripping the handle; “stabbing” at the soil rather than pushing it away from you when using a hand digger (this will help you use your bigger arm muscles rather than the wrist and hand so much); making sure the handle length of longer tools allows you to stand upright; and using sprayers with button to turn on and off rather than squeezing the grip when handwatering.
Have you used all your garlic scapes? If you have not, I have a great idea and recipe for you. Garlic Pesto
2 cups garlic scapes, roughly chopped 1/2 cup grated Parmesan cheese 1/2 cup walnuts Pinch of salt Pinch of pepper 1/2 - 3/4 cup of olive oil or sunflower oil *note: feel free to mix in other herbs like basil, mint, cilantro, parsley or even kale to make the pesto more mild. We love garlic, so we do not mind!! 1. Add garlic scapes, Parmesan, walnuts, salt, and black pepper to food processor and scrape sides to make sure all ingredients are incorporated. 2. Turn on processor slowly add 1/2 cup oil. Once added, stop the processor and scrape sides to make sure all ingredients are incorporated. 3. Taste and adjust seasoning with salt and pepper. 4. If pesto is thick, add more oil while the processor is running. 5. Process pesto once more until it is creamy, about 1 minute. 6. Load the pesto into your preferred containers and store in your chest freezer for up to a year. We enjoy using our pest for a dip with pretzels or chips. We also use on homemade pizza. The link below is where I found helpful tips on growing garlic and the pesto recipe. Creative Vegetable Gardener
We are now looking to more natural environments that use less chemicals and effort to maintain. There is a tension between native vs. non-native, natural vs. formal, intentional vs. spontaneous, and rural vs. urban.
The current trend is to look to nature for inspiration. Some large, noteworthy urban gardens that illustrate a more natural environment include the High Line-Elevated NYC Park-Rail Trail, the Rose Kennedy Greenway in Boston, and Parklands of Floyds Forks in Louisville, Kentucky. Tom Smarr has been involved with each of these gardens and offered his philosophy on garden design.
For inspiration, check out these books:
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