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The Lowdown June 2017 WSU Spokane County Extension Master Gardeners The Lowdown Extension Information Dr. Jeremy Cowan 477-2145 Regional Horticulture Specialist [email protected] A Master Gardener Reveals … Tim Kohlhauff 477-2172 Horticulture Program Coordinator [email protected] Anna Kestell 477-2195 Food Preservation/Safety [email protected] Jackie Sykes 477-2193 Clinic Coordinator [email protected] Master Gardener County Site http://extension.wsu.edu/spokane/ master-gardener-program Master Gardener Foundation of Spo- kane County http://www.mgfsc.org/ WSU Master Gardener Site http://mastergardener.wsu.edu/ HortSense Fact Sheets http://hortsense.cahnrs.wsu.edu/ Growing a Greener World June 10, 2017 Home/HortsenseHome.aspx In Susan’s Garden: On Line Timelog Reporting: http://ext.wsu.edu/Volunteers/logon.aspx A Backyard Habitat in Harmony with Nature Inside this issue: Re-posting Susan’s letter from last year after the filming: To my dear Master Gardener friends: Foundation News 2 Book Review 4 I do hope you’re not going to be unhappy with me when you hear Fact Sheet Update 9 Self-study Quiz 8 what I’ve had to keep secret for the past few months! Upcoming Events 10 Joe Lamp’l, host of the PBS garden show, “Growing a Greener World,” was here in Spokane last week, filming an episode in my garden! And he asked me to keep it under my hat all this time! Do you know how hard that was?!? (see details on page 6) The Lowdown Page 2 FOUNDATION NEWS BY TIM STIESS Greetings friends As I write this, the last remnants of the 2017 Garden Fair are close to disappearing. There are a few plants that are still in need of finding a home, but they may be gone by the time you go to look for them (by the raised beds at the Extension Office). First and foremost, a big “THANK YOU!” to all the Program leaders, Master Gardeners, spouses, and friends that made the Garden Fair a great success this year. I feel as if each year this event is better than the previous. For many of you, the main interest is knowing how well we did in raising money for the Program/ Foundation. In fact, I would guess that most of you have already skipped ahead and are now just read- ing this after seeing the $$$. That is okay, I would do the same. We had an exceptional year, yet again - thanks to the amazing efforts of all involved and the sudden appearance of spring-like weather just in time for our event. I had assumed that the success of the 2016 Garden Fair was an anomaly, as we had ex- ceptional placement in newspapers and we had the later date typically associated with Garden Expo, so I thought revenue would be down this year. I even felt, on the day of the event, that the number of visitors was not what it had been last year. However, as I was adding up the revenue for the event, I thought “there must be something wrong.” We shot past last year’s gross revenues, even after retir- ing 3Rs and the Yard Sale after last year. Apparently, our remaining traditional booths did great and we had great successes with our new ventures. We did have larger expenditures. Even with those, we made an estimated $19,500 net for 2017 Garden Fair. AWESOME!!! (revenue and bills are still coming in). For details on $$ this year and how it compares with previous years see the table and graph that follows. Feedback I would appreciate your input in how we can do even better next year. • The Garden Fair wrap-up meeting is scheduled for all who can/would like to attend on June 1st at 5pm in the extension classroom, or • Send me a note (email, mail, etc.), or • Join the Garden Fair team As always, we are looking for new ways to educate the public and earn a few dollars at Garden Fair. If you have an idea for a new booth, please let me know. We will support your needs, such as help growing plants or connect you with wholesale suppliers. I am thankful to be able to volunteer with such a very special group of people. The Lowdown Page 3 Mueller Daniel 3-Jun Fairfax Beth 5-Jun Powers Vivian 5-Jun Schmidt Eberhard 9-Jun Notske Diane 9-Jun Yarbrough David 14-Jun Swenson Margy 20-Jun Feyk Karen 24-Jun Saiki Janis 24-Jun Croteau Julie 26-Jun We are so glad you are with us! The Lowdown Page 4 A Book Review by Susan Mulvihill The Foodscape Revolution by Brie Arthur (St. Lynn’s Press, 2017, 189 pp., $21.95) I’m always excited when a book comes along that explains how a homeowner can have both an attractive landscape and a productive food garden at the same time. In Brie Arthur’s new book, The Foodscape Revolution, she does exactly that. Now it’s time to get the word out to folks who think they don’t have room for an edible garden and/or are worried what their neighbors will think of it. As Arthur writes, “The average suburban foundation landscape -- the foundation around the house -- offers open space the equivalent of 1,250 sq. ft., or 48 average-sized 4x8 raised beds. That’s a lot of edible potential!” She goes on to explain how “the ultimate aim of foodscape design is to make the most of the cultivated land while utilizing the existing shrub and turf base.” In part one (“The Model”), each chapter sets the groundwork for Arthur’s game plan. “Anatomy of a Foodscape” details the three foodscape growing zones, based on their proximity to the house. It’s essentially a ratio of ornamentals to edibles. She includes suggested plants for each zone. For example, in growing zone 3, she lists fruit and nut trees, Mexican sunflowers, corn, and mustard greens. The following chapter looks at ornamental plants and discusses the importance of assessing what you already have and adding diversity to the landscape rather than having a monoculture of the same plant family. The author recommends writing down your goals and starting with trees and shrubs as structure for your beds. Then add in annuals for color although she also gives some easy-care peren- nial plant suggestions. Arthur advises having a soil test done before beginning any new landscape work, then starting with soil prep and diagramming your new beds. She even covers how to plant trees and shrubs so they’ll grow their best. In “Just Add Edibles,” the author suggests edible plants for specific uses within the land- scape (in addition to their culinary uses). For example, using them as borders, ground- covers, those needing support (such as tomatoes and pole beans), and as accents (i.e., corn, oats, wheat, kale, basil, Swiss chard and eggplant). Arthur emphasizes planting each crop at the right time for the best success. (continued on Page 5) The Lowdown Page 5 (continued from Page 4) She includes seed-planting methods and suggests which one to use for each crop. In “What to Plant: Veggies and Herbs,” she outlines how and when to plant, what to harvest, and how to use them in cooking. She even covers what they contribute to a landscape. There’s another chapter on growing fruits, nuts, berries and grains which includes general growing information. Unlike a lot of garden books, Arthur provides details on growing grains such as amaranth, barley, buckwheat, oats, rice, rye, sesame, sorghum and wheat. She feels grains are an important part of our diet and that the plants make attractive additions to the landscape as well. The chapter on basic care and maintenance of a foodscape covers soil testing, using organic fertilizer at planting time, when and how to water, staking, weeding, controlling pests and diseases, and addressing cultural issues (ones caused by something we are doing, such as overwatering). Brie Arthur has a pleasing, conversational writing style. She is honest about which aspects of foodscaping take some effort. In part two of the book, the author has a fun collection of foodscaping projects such as a “foodie fire pit” within a garden room, a property screen meadow, edible neighborhood entryway, patio pots (planting edi- bles in containers), and alternative growing systems such as aeroponics, aquaponics and hydroponics. Part three, “Yard to Table,” details harvesting, processing, and preserving one’s bounty. This includes the timing for fruit-producing crops, leafy greens, root crops, and grains. She covers the methods that are best for each type, whether it’s popping them directly into freezer containers, blanching before freezing, roasting and freezing, or storing them in dry form. Arthur even shares her recipes and tips for using veggies. Examples include heirloom tomato juice, tomato paste, pizza sauce, spaghetti sauce, and candied jalapeno pep- pers. In summing up her ideas, she states, “Next time you are tending your landscape, ask yourself, ‘Why can’t I have it all?’ Then consider the possibilities that a foodscape offers: a beautiful collection of plants, abun- dant flowers, a healthy ecosystem -- and fresh produce! The logical integration of edibles in traditional landscapes makes too much sense to ignore.” I believe Brie Arthur’s The Foodscape Revolution will be very inspiring for folks who want a yard that sustains them -- both physically and spiritually -- while keeping their neighbors and/or homeowners associations happy! The Lowdown Page 6 (continued from Page 1) I know many of you are huge fans of GGW, just like I am. And I know you would’ve loved to meet Joe.

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