Nourish – January 2018

TC Community Garden:  New Year, New Leadership, New Benefits

by Bethany Thies, Master Gardener

If you have any interest in growing your own food, you should look into renting a plot from TC Community Garden (TCCG).  Located in the Historic Barns Park at the southwest corner of the Village at Grand Traverse Commons, TCCG is a non-profit organization with a mission to provide a place for people in the area to gather and share a common interest in organic gardening in an urban setting.  

It also offers educational opportunities to the community and provides fresh produce for numerous charities.  In fact, the TCCG Teaching and Donation Garden collected over 1300 pounds of food this past growing season, which is donated on the day it is picked to Food Rescue of Northwest Michigan and distributed to area food pantries.

These three pillars of its mission – gathering, education and growing – have been the focus of the organization since it first went into operation in 2012.  Explosive growth in the organization over the past few years, though, has TCCG looking at new ways of implementing this mission.

“We really took a look at the mission statement and operational model and made some adjustments to make sure we are giving members a high-quality experience at TC Community Garden,” said TCCG Board of Directors President Zach Millican.


Gathering and Growing

One such adjustment has to do with the organization’s garden plots.   In years past, a member  had to also manage a plot.  This year, managing a plot is an add-on to membership.  Any persons who support the mission may now join the garden.  “We wanted membership to be more inclusive,” Millican said.  

Membership fees for 2018 are $35 for an individual, $60 for a duo, $100 for a family and $175 for a business/sponsor.  Membership includes free admission to most of its 2018 programming, currently about 30 events focused on promoting the TCCG’s strong fellowship.  Plot rental will be extra — $65 for a 12’ by 30’ plot or $130 for a 24’ by 30’ plot — plus an active gardener fee.   Plot renters will enjoy on-demand water, on-site composting, free soil amendments and cover crops, discounted starter plants and seeds, access to community tools and new this year, personal gardening assistance.

Plot renters must agree to organic growing practices, actively manage the plot through weeding, watering and pest control, and be an ambassador for the garden and park.  In the past, gardeners were required to commit 12 hours to help manage the garden.  However, the organization believes this detracted from members having a good gardeing experience, so it has been eliminated for 2018.



Changes have come to other areas of the organization as well.  In December, TCCG members voted to hire an executive director to help run what had been a solely volunteer-run group.   Kimberly Conaghan, who had been president and treasurer for two years, is stepping into the new position.  Acting as the liaison between the Board of Directors and the membership, she said she is extremely honored to be TCCG’s first Executive Director.  She will also be at the TCCG managing some of the new day-to-day operations.

“A big focus in 2018 is on educational programming, and more specifically, our children’s education and programming,” Conaghan said.  “There will be a weekly story time in the garden followed by a garden-themed arts and craft activity, and a monthly kids’ workshop, each with a different theme, and many family-friendly events at the September 30 Harvest Festival.”

In addition, each Friday beginning in June, TCCG will also have a Garden Market Stand offering organically grown produce to the public.  Members of TCCG will receive coupons and steep discounts.  All excess produce will continue to be donated to local charitable causes.

Also new for 2018 will be a Farm-to-Table Dinner series.  “We are still ironing out some dates and details, but they will incredible,” Conaghan said.  “We are hoping to also make them zero waste and locally sourced.”

The organization’s complete programming lineup will be released in February.

With all of the growth and changes coming to TCCG in 2018, you might be asking yourself, “where do I sign up?”  Membership for 2018 is happening now, and new plot renters may request a plot beginning January 1 by emailing  

Remember, you must be a member to rent a plot.  You can also reach the TCCG anytime by calling 231-715-1544.  

Nourish – November 2017

Contents (Click on a title or scroll)

Green Tomato Recipes

Alice Waters — A Revolutionary in Chef’s Clothing

Hudōr Ponos

Root Vegetable Storage


Green Tomato Recipes

Green Tomato Pie

Recipe courtesy of Diana Rattray at The Spruce submitted by Kellie Parkes, Extension Master Gardener Trainee



6 to 8 medium green tomatoes

2 tablespoons lemon juice

1 teaspoon grated lemon zest

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

3/4 cup granulated sugar

2 tablespoons cornstarch

1 tablespoon butter

Pastry for a 9-inch 2-crust pie


Mash the green tomatoes well; peel and slice.

In a saucepan, combine tomatoes with lemon juice, lemon zest, salt, and cinnamon. Cook the spiced tomato mixture over low heat, stirring frequently.

Combine sugar and cornstarch; stir into tomato mixture. Cook mixture until clear, stirring constantly. Add butter, remove from heat, and let stand until slightly cooled.

Line a 9-inch pie plate with pastry; pour in tomato mixture. Cover with top pastry, seal edges, crimp, and cut several small slits in crust to allow steam to escape.

Bake at 425 F for 35 to 45 minutes or until nicely browned.  Serve warm or cooled


Green Tomato Soup

From the September 2004 issue of Gourmet magazine, submitted by Kellie Parks, Extension Master Gardener Trainee


Yield: Makes 4-6 servings

Active time: 25 min

Total Time: 45 min



2 tablespoons extra-virgin olive oil

2 oz thinly sliced Black Forest ham, chopped (1/2 cup)

1 1/2 cups thinly sliced scallions (from 1 bunch)

1 tablespoon chopped garlic (2 cloves)

1 Turkish or 1/2 California bay leaf

2 lb green unripe tomatoes, chopped

1 cup low-sodium chicken broth

2 cups water

1/2 teaspoon salt

1/4 teaspoon black pepper

Garnish: sour cream (optional)


Heat oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking.    Cook ham in oil, stirring occasionally, until beginning to brown, 1 to 2 minutes.  Add scallions, garlic, and bay leaf and cook, stirring occasionally, until scallions are tender and lightly browned, 6 to 8 minutes.

Add tomatoes, broth, water, salt, and pepper and simmer, partially covered, until tomatoes are tender, 15 to 20 minutes. Discard bay leaf and season soup with salt and pepper.

Alice Waters on stage with local chefs Jen & Eric

Alice Waters — A Revolutionary in Chef’s Clothing

Michele Worden, Advanced Master Gardener, MGANM President

I was very excited when I learned that Alice Waters, one of my heroes, was coming to town.  She had a memoir out Coming to My Senses: The Making of a Counterculture Cook and was going to be interviewed at the National Writer Series at the Opera House on September 24th.  

Alice Waters has influenced us all, even if we might be unaware of it.  Alice Waters work is closely tied with what Master Gardeners do and the mission of MSU Extension – educating the public about food, horticulture and sustainable agriculture.  Alice is also personally tied to our region, even though she lives in California, because her sister lives in Leelanau county.  Alice started a restaurant called Chef Panisse in Berkeley, CA in 1971.  That was just the beginning….

When I heard she was coming I also thought ‘what a great way to spread the word about MGANM and the Master Gardener program’ by connecting with this event.  Judy Reich, Nate Walton and myself manned an information table in the lobby of the Alice Waters event.  (A big thanks to Ann Stanton who made this possible!) We were a small sponsor alongside larger sponsors Groundworks and Cherry Capital Foods.  Pictures of the event can be found on our Facebook page.

I was lucky to have some time to chat with Alice.  Waters has received numerous accolades, including Harvard Medical School’s Global Environmental Citizen Award. She is a Fellow of the American Academy of Arts and Sciences and inductee of the French Legion of Honor. In 2015, President Obama awarded her the National Humanities Medal.  Michelle Obama created a garden at the White House influenced by her.  And the Dalai Lama eats at her restaurant…

My favorite quote of the evening was “Eating is a political act”.  What we choose to eat means we are buying into the values that created that food.  Food for thought.

MGANM secretary (2016-2017) Judy Reich at the Alice Waters event

Edible Schoolyard

I first became aware of Alice Waters when I agreed to take over my children’s Montessori elementary school garden and greenhouse.  They handed me a set of books called “Edible Schoolyard”, and said they were trying to implement that program.   I was fascinated.

It turns out Alice had first trained as a Montessori guide, which is a philosophy and worldview that seems pervasive in all her work.  The Edible Schoolyard connects the cycle of food (growing, preparing food) with ethnobotany (cultural origin and uses of plants), and academic subjects such as math and science.  It has become a national movement.  Alice started a garden and a cooking program at a nearby underserved middle school in Berkley  California over 20 years ago.  She created something new and wonderful.  This work continues through the Chef Panisse foundation and the

A direct off-shoot of Edible Schoolyard is the Farm to School movement  and FoodCorps.  Many, many children today have been positively impacted by her work.   Alice was the keynote speaker at the American Horticultural Society Children and Youth Gardening Symposium in California a few years ago.

Nate Walton of MSUExtension and Judy Reich of MGANM

Slow Food Movement and Seasonal Eating

Alice is also very famous for her world renowned restaurant, Chef Panisse.   Alice and Chef Panisse started so many trends with huge economic and health implications that I will mention just a few.  Alice never trained as a chef but after living in France, she wanted to bring to her small restaurant what she remembered from France.  In France, only the freshest ingredients were used.  There was a wondrous variety of greens for salads, and produce fresh from the farmer, each season.  Chez Panisse is famous for cooking local food seasonally.  The menu changes daily based upon what is available.  The cooking is simple, letting the quality of the ingredients speak.  The Cooks House in Traverse City is modeled on Chez Panisse.  This is why the owners of The Cooks House, Jennifer Blakeslee and Eric Patterson, were Waters’ interviewees at the Opera house.

Alice started her restaurant in the era of iceberg lettuce.  She made salad greens sexy.  She made the variety of greens for salads we see today possible.  Unhappy with iceberg lettuce, Alice ordered greens seeds from France and asked her local farmers to grow things like arugula and other unheard of greens for her restaurant.  Soon other restaurants in the San Francisco bay area copied her.  Gourmet greens became a huge food fashion trend and thus the organic greens industry was born.  Local Farmer Nic Welty says he makes more money selling gourmet greens than his heirloom tomatoes.  They are a high value crop.

Alice’s desire to have the freshest ingredients led her to buy directly from farmers and list them in her restaurant.  Does this sound familiar?  Alice has written several books, one being “Slow Food” and “Simple Foods”.  She is the architect of the Slow Food Movement, eating seasonally, and knowing where your food comes from – knowing your farmers.  She is a big advocate for Sustainable Agriculture and the inspiration for the Foodie movement which is so much a part of Traverse Area.  Think of her next time you eat a farm to table meal in an area restaurant.  She is one of the sparks that ignited the Farm Markets trends.

Local Roots and Connections

Some fun facts.  Groundworks has been bringing Farm to School to northern Michigan through a series of several programs since 2001.  Retired MSUE person and farmer Jim Bardenhagen has been active in this.

Children in Benzie, Leelanau and Grand Traverse have had FoodCorp service members and Master Gardeners teaching students gardening and nutrition off and on since 2009.  Currently they are working in Traverse Heights and Boyne Falls.  Staff from Boyne Falls were trained at Edible Schoolyard in California this past summer.  TBAISD has a Farm to School curriculum developed by FoodCorps and Master Gardeners on their website as a resource for teachers.

Groundworks started Taste the Local Difference to promote access to local farmers produce at the farmers market, in schools and institutions, restaurants and grocery stores.  Look for their signs in groceries stores to indicate local produce for sale.  It’s hard to remember that not that long ago, local food was not in our grocery stores.  The only apples we could get came from Washington State.  All local food was sold to large industrial distributors.

Alice Waters encouraged and mentored her brother-in-law to make only organic bread from the best quality ingredients.  Artisan bread.  She told him people would buy it if he put in the quality.  It was a new concept at the time.  Thus was born Stone House bread in Traverse City.

This is just a short list of some of Alice’s influence.  The ripple of effect of her work continues to still expand and grow.  Alice is not attention-seeking, but the next time you enjoy Butternut Squash soup and a spring greens salad, think about where it came from.  Alice will be proud.

Hydroponics, photo by Michael O’Brien

Hudōr Ponos

Michael O’Brien, Extension Master Gardener Trainee

Ever put a plant cutting in a glass of water to root?  Congratulations!  That’s the first step towards creating a hydroponic garden.  Hudōr ponos, in its Greek origin, means water-labor or working with water.  Here in the U.S., Hudōr ponos was translated in 1937 to hydroponics.  Although somewhat new to our country, the practice has been around for centuries.  

In fact, legend has it hydroponics started as a labor of love.  According to legend, in 600 B.C., King Nebuchadnezzar II built the Hanging Gardens of Babylon for his wife Queen Amytis because he knew how much she missed the valleys and green hills of her homeland in Media.

Throughout history, there have been many attempts to grow plants year round in an environment that protects them from the elements.  For example, it is believed that the ancient Romans grew off-season cucumbers under transparent stones.  Around the first century A.D. the Romans were building their form of a greenhouse to grow fresh vegetables and salads year round for the emperors.  In the 1600s, urban farmers built fruit walls as one technique to grow Mediterranean fruits and vegetables as far north as England and the Netherlands.  These massive walls would collect heat from the sun during the day and radiate the heat at night.  In Europe during the 17th century, John Woodward was working with spearmint.  The focus of his experiment was to grow the plant without soil.  He discovered that the plants grew bigger and stronger without soil than conventionally.   By the 1700’s the first “glass house” was built.  These early greenhouses only had glass on one side of a sloping roof.  Later in that same century glass was used on both sides.  The glass house was used for fruit crops such as melons, grapes, peaches, strawberries; rarely for vegetable production.

In the United States, it was the government that became one of the early proponents of hydroponics. During WWII, the Pentagon was faced with the challenge of supplying food to the servicemen stationed in the Pacific.  It was difficult to send food and many of the Islands were too rocky to grow food.  They solved this problem by using hydroponic systems to produce the food needed to feed these soldiers and sailors.  

The first time polyethylene was used to cover a greenhouse was in 1948 by Professor Emery Myers Emmert at the University of Kentucky.  This was a big leap for hydroponics because plastic is less expensive than glass.  The next hurdle that needed to be accomplished was creating a good growing medium and a quality nutrient solution for growing plants in water.

In many respects growing plants in a hydroponic system is similar to putting a plant cutting in a glass of water, and it can be that simple.  It’s exciting to see seedlings growing into large robust plants.  I enjoy hydroponics because I can make a system simple or as complicated as I want.  An example of a simple system would be using a disposable aluminum roasting pan, plastic containers for the plants to sit in or net pots and a growing medium.  An air-stone and an aquarium air pump can be used, though it’s optional.  That would cost about fifteen dollars and last for a year or more.

Raft style system. Photo by Michael O’Brien

One-month old Bok Choy Brassica rapa subsp. chinensis. Photo by Michael O’Brien

Hydroponics at home

The three types of hydroponic systems that I am familiar with are the raft, ebb & flow, and aeroponic systems.  The raft system, shown above, allows the plants to float in a container with just enough nutrient solution to wet the roots.  This allows a nice balance between air and liquid.  

In the ebb & flow system the plants are placed in a tube and the tube is on a slight angle.  This allows the nutrients to flow past the roots and drain out of the lower end of the tube.  Generally this cycling is set on a timer which creates the balance between the air and the solution.  A similar system called flood & drain works on the same principles but is designed so an entire tank, rather than just a tube, fills with nutrient solution to a set level, and once the level has been achieved the entire tank empties.  

What’s interesting about this system is that the drain tube is triggered by using physics.  There is an automatic air bubble that is created in the drain tube when the tank is filling.  That air bubble will continue to rise in the drain tube until it reaches what is called the “breaking point.”  When the breaking point is reached gravity takes over and the drain tube creates a siphon which will drain all the water out of the tank.   The solution is continuously drained out of the tank and by doing so it insures that the roots don’t drown.  

It is important to keep in mind that even though the plants are in water, the water must have air added to it in some way to keep the water fresh and alive.  Using a splashing effect when the solution returns to the reservoir will add air into the solution.  An air bubbler is another way.  

Another method that can be used would be the aeroponic system.  This is an amazing system that I really enjoy working with.  It is also used at the Walt Disney World’s Epcot Center in Florida.  This technique uses the principle of spraying nutrient solution on the roots for a short period of time.  The roots of the plants dangle in the air which creates the balance of air and solution water.

Through the advancement of technology there are many options available to use as a growing medium.  There are special clay balls, peat moss cubes, coconut coir cubes, and all them will work quite well.  People have even worked with old towels.  It really boils down to a person’s preference and what works best.  For more information on growing mediums click here.

A tomato seedling growing in a peat moss cube. Photo by Michael O’Brien

The food or nutrient that is added to your water is much more specific.  Yes, plant food that is used for plants planted in soil will work for a very short time, but it is inappropriate and the plants will die off quickly.  The nutrients used in hydroponics must mimic the qualities found in perfect soil.  It includes micro-organisms and macro-organisms which are needed to keep the organic matter balanced.  

The nutrient solution can also affect the pH of the water, so it is important to have a pH meter.   For a good inexpensive pH meter, click here.  The most common pH range is 5.8 to 6.8.  This will allow the roots to absorb all of the nutrients needed to keep the plants healthy and strong.  For more information on the relationship between pH and nutrients, click here.  

When there’s a good balance between air and nutrient solution, plants will have lots of white roots, which means they’re healthy and strong.  Plants grown in water have a different type of root than plants grown in soil.  Plants grown in soil have very fine roots like hairs, whereas plants grown in water have thicker, more brittle roots.  Also plants grown in a nutrient solution generally grow faster and bigger.

An example of healthy white roots from a plant growing in an aeroponic system. Photo by Michael O’Brien

Most hydroponic systems are indoors so it is also important to understand lighting and the effects it has on plants.  There are many different types of lights available.  Again, simple lighting will work or more specific requirements may be needed.  The spectrum of light is a key factor to understand.   Each spectrum triggers different responses from the plants—blue light induces vegetative growth, red light induces flowering.  

In addition, light intensity – measured in degrees Kelvin — must also be considered.  An example of this is the light intensity outdoors in June. The light is much different than in November.  Growing plants in lighting that mimics June’s sunlight would create a lot of plant growth.  The opposite is also true.  If I wanted to get Poinsettias, Euphorbia pulcherrima, to bloom for December I would greatly reduce the time the plants receive light and the spectrum would be in the red range. I would choose a light spectrum in the range of 2500k to 3500k (k=kelvin), and I would lower the temperature in the room.  

With improvements in fluorescent lighting, these systems can be economical and effective.  Another positive point for fluorescent lighting is that they only give off a small amount of heat, so the lights can be placed closer to the plants.  I use fluorescent lights, one blue and one red spectrum bulb, with good results.

In this article I am only touching on some of the important elements when working with hydroponics.  If this sounds interesting to you, one book I would recommend is How-To Hydroponics by Keith Roberto. The internet is also a good source for information.  

Below are links to an aeroponic system at the Epcot Center in Florida and one located in New Orleans.  The other video is a demonstration on a raft style system.

Aeroponic System

Raft Style System

Photo by Einarspetz via Wikimedia Commons

Root Vegetable Storage

Bethany Thies, Master Gardener

Fall is harvest time and that is especially true for our cool-weather loving root vegetables.  Although many root vegetables can be harvested throughout the growing season, autumn is the peak time for pulling such mealtime staples as carrots, rutabagas, turnips, potatoes, beets and onions.   And while it can be very rewarding to harvest basket after basket of potatoes and onions, the question does arise this time of year:  What am I going to do with all this produce?

Luckily for us, root vegetables can have a long shelf life if stored properly.  In fact, fall’s cooler temperatures actually encourage root vegetables like beets, carrots and parsnips to store more sugars and less water, which in turn not only make them sweeter but also better keepers.  

Of course, root vegetables can be preserved through traditional techniques such as canning, pickling, freezing, and dehydrating.  The Michigan State University Extension website has numerous articles on the subject as well as a great online Home Food Preservation course (  This self-paced program covers such topics as “Preservation—The Basics,” “Jams and Jellies,” “Pickling,” “Preserving High-Acid Foods,” “Preserving Low-Acid Foods,” “Blanching and Freezing” and “Dehydrating.”  Cost of the course is $10 and you can print a certificate upon completion.

The beauty of root vegetables, though, is that with the right preparation they can be stored for months without any additional processing.  Here are some tips from the National Gardening Association ( and Mother Earth News (

Storage basics

  • It’s best to dig up root vegetables after two or three days of dry weather.  While this might be a little difficult for us in Northern Michigan as of late, waiting until sunny skies has several benefits.  First, the root crops will be dry and less likely to develop mold during storage.  Also, by leaving them in the sun for a few hours after pulling, you’ll kill the root hairs, making the plant both dormant and allowing the soil on the roots to fall off more easily.
  • Never wash roots before you store them.  Simply shake or brush off what dirt you can and cut any tops to about an inch.  Wash the roots just before using them.
  • Only store the best roots.  Those that are damaged by insects or harvesting should be eaten fresh.  In addition, don’t ever clip off the bottom end of the root before you put it in storage.  Any breaches in the root’s protective outer layer, either from injuries or clipping, will open the plant up to rot.


  • Certain root vegetables must be cured in order to keep well.  For example, garlic and onions should be spread out in a dry, protected area and exposed to the sun for a week.  Freshly harvested sweet potatoes should be cured in a warm, damp place—aim for 80–85°F and 90% humidity—to toughen their skins and encourage healing of small scratches.  Curing white potatoes isn’t as essential as it is with sweet potatoes, but it’s a good idea to spread the spuds out in a shady, sheltered spot for a two-week skin-toughening period before storing.  Remember sunlight will turn potatoes green and toxic.  

Root cellar know-how

  • To stay crisp and fresh, root crops just need cool, moist, dark surroundings. Temperatures slightly above freezing are optimal.  Traditionally, this has been accomplished with a root cellar.  And as the name implies, the technique focused on storing root crops in an underground storage room or cellar.  Many times these rooms were simply holes, with dirt walls and floors, dug under a building.  
  • Today, most gardeners can approximate such conditions in an unheated corner of a basement or garage.  The most important element is keeping an even, cold temperature.  Variations up or down of even five degrees can cause new growth to sprout or rotting. So a bit of insulation can be key.  Ventilation is also important to help keep mold from forming.  The goal is cold and moist, not freezing and wet.
  • If you have an unheated basement and some building skills, you can make a root cellar by partitioning off one corner, installing some insulation and a good, sound door.  This space should be adjacent to an outside wall so that it can be ventilated with fresh, cold air (you are basically creating a walk-in refrigerator).  For plans and how-to tips for building a full-size root cellar, see and
  • For those of us not willing or able to take on a construction project, there are other ways to create root cellar-like storage.  For example, cured potatoes and other root vegetables can be placed in a burlap bag and tucked into a plastic storage bin left slightly open and stored in an unheated basement.  Other suggestions include using an old dresser with the drawers partially open for ventilation for root veggie storage in a cool room, basement or unheated garage.  Similarly, plastic laundry baskets lined with newspapers and the roots arranged in layers between more newspapers and then covered can also be used.   Another technique often suggested is the insulated box method, where you start with a large box lined on the bottom, sides and top with several inches of sawdust or peat moss. Pack the roots in the sawdust and store the box in a cold place–your garage, back porch or an unheated spare room.  Whenever you need some vegetables, just take them out and repack the sawdust around the rest.
  • When you do go to get your vegetables from storage be sure to check for any roots that may not be keeping as well others and cull them.  Don’t worry if a few start to deteriorate; it happens.  As long as you remove them, the rest will be all right.
  • And finally, if your vegetables freeze in storage, don’t panic, you can still use them.  Once they’ve thawed, though, they won’t keep for more than a day or so.

Nourish – Sep 2017

Zucchini con Patate Recipe

by Kellie Parks, MG Trainee

This is the time of year when it seems we are all looking for new things to do with zucchini. Here is a super simple recipe I unearthed from the old 1975 Better Home and Gardens Heritage Cookbook. It comes from the Italian chapter, which highlights the delicious contributions that Italian immigrants have added to the American table. Some of you veggie growing readers might be able to pick nearly all the ingredients right out of your garden!

Zucchini con Patate

1 medium onion, sliced

2 tablespoons olive oil

2 cups sliced zucchini

2 medium potatoes, peeled and diced

1 medium tomato, peeled and chopped

1 teaspoon dried oregano, crushed

½ teaspoon salt

⅛ teaspoon pepper

Grated Parmesan cheese

In skillet, cook onion in oil until tender but not brown.  Stir in vegetables, oregano, salt and ⅛ teaspoon pepper. Cook, covered, till potatoes are tender, about 15 minutes. Serve with grated Parmesan cheese. Serves 4.

Nourish – July 2017

On the Radar July & August  Water, weed, harvest, repeat.  Our peas are coming in fast now at the end of June.  Pick one day… and more are ready the very next.  Summer squash is notorious for doubling in size over night to become baseball bat-like.  Lettuce will be bolting soon, so harvest, eat and share all that you can.  It is the curse of the vegetable gardener who plants energetically in spring and to be overwhelmed with produce in August!

Contents (Click on a title or scroll)

Food Security and Volunteering

Grow Your Own Nutritious and Healthy Wild Rice

More Rhubarb Fun

Photo from

Food Security and Volunteering

by Annette Kleinschmidt, Leelanau County MSU Extension Office Manager

The Leelanau Christian Neighbor’s (LCN) with the help of numerous Master Gardeners has constructed and planted 23 raised vegetable garden beds at their new location near Lake Leelanau.  These gardens were planted by dedicated volunteers to grow food for their food pantry patrons, which they call “Neighbors.”  The gardens look FANTASTIC!  They are looking for a committed volunteer to oversee its growing and harvesting season. We have a great committee of folks and other MG volunteers to help weed and harvest (still need more!) but need someone to organize everyone.  The only ‘criteria’ is that they have a knowledge, or at least passion, for vegetable gardening and can be organized.  This isn’t a difficult role, just need a go-to person. 

Are you the kind of person that likes to get your hands in rich soil – grow healthy produce – meet people with your interests – then join in the fun! They definitely need YOU!

If you are able to take the lead, please email me at or Mary Stanton at LCN at

On a related note, the LCN Garden will have TWO weekly work bees on Monday mornings from 9am – noon, and on Thursday evenings from 4pm – 7pm from now until the end of harvest in fall.  They could always use more MG volunteers!  This is a great opportunity to educate LCN volunteers on proper vegetable garden maintenance.  If you can help during those times, you can just show up, or let myself (, or Nate know, ( – until we get a lead person, we’ll try to help in the interim!  Even if you can only come for an hour, that helps!  There are some gardening tools in the garage there, but bring your own gloves and hand tools if you can.  The LCN garden is located at 7322 E Duck Lake Rd, Lake Leelanau, MI 49653. 

Photo by

Grow Your Own Nutritious and Healthy Wild Rice

by Sally Perkins, contributor

When did you last try wild rice? If the answer is either “never” or “not sure,” then it is high time you gave it a go. Not only does it have a far more interesting flavor than conventional white or brown rice, it is also vastly superior in terms of nutritional content. And what’s more, you could even try growing it yourself, right here in Michigan.

Looks and even names can be deceptive – wild rice is actually a type of grass, and is a completely different crop to ordinary rice, although it can be used and cooked in more or less the same way. Let’s take a closer look at the nutritional gains of eating wild rice, and why it is the ideal ingredient to include in family meals and snacks.

Boosts your immune system

One of the reasons that health experts get so enthusiastic about wild rice is that it is one of the best sources of antioxidants around, containing as much in one spoonful as you would get from an entire portion of white rice. This means it is great for keeping your heart, skin and general immune system in tip top condition.

Furthermore, it is high in phytonutrients, which have even been shown to guard against certain forms of cancer!

A great source of protein

Wild rice also has a higher protein content than other types of rice. And as it is suitable for people on grain free as well as gluten free diets, that can be great news for those who can find it hard to come up with foodstuffs that tick the boxes for both taste and nutrition.

Grow your own

You do not need acres of paddy fields to have a go at growing your own wild rice, but you do need a pond or some wetland space. The seed has to go through a cold dormancy period before it can germinate, so the best time to plant is in the fall.

The growing season is April to August, and your crop needs to be in mildly acidic water throughout. Wild rice will grow in a depth of anything between four inches and five feet, but around 18 inches is ideal. Distribute your seeds at a rate of around an ounce of seed for every five square yards.

If the seeds germinate, you will start to see leaves on the surface of the water, during which time all the real action is taking place beneath the surface while the root system develops. Once it has done so, the plant will start shooting up to a mature height of six to nine feet, and you are ready to harvest your crop.

Once sown, wild rice will reseed itself for the following year, leaving you nothing more to do but sit back and enjoy. Good luck!

Photo by

More Rhubarb Fun

by Nancy Denison, Advanced  EMG

My remodeled garden has fewer rhubarb plants but they are producing well, so I am always on the outlook for unique rhubarb recipes. I found this one last year from Taste of Home where the recipe is also available online under rhubarb scones. It is easy, freezable and tasty. Enjoy!

1 ¼ C whole wheat flour

1 ¼ C all-purpose flour

½ C sugar

1 TBSP baking powder

1 tsp cardamom (I have not used this)

½ tsp salt

½ C cold, unsalted butter, cubed

1 ½ C finely chopped fresh or frozen rhubarb (if using frozen, drain in colander but do not express liquid)

½ C heavy whipping cream

¼ C fat free milk

1 tsp vanilla

Coarse sugar


  1. Preheat oven to 400. In large bowl, whisk the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Add rhubarb, toss to coat.
  1. In another bowl, whisk cream, milk and vanilla; stir into crumb mixture just until moistened.
  1. Turn mixture onto a floured surface; knead gently 4-5 times. Divide dough in half; pat into two round circles. Cut each into eight wedges. Place wedges on parchment paper-lined baking sheet. Sprinkle with coarse sugar. Bake 18-20 minutes until golden brown.  Makes 16 scones.


Nourish – May 2017

Contents (Click on a title or scroll)

On The Radar:May

Pets with Benefits

Spring Foraging in Northern Michigan

Meeting Notes- April 4, Wild Food Foraging

Photo by Morganic Farm

On The Radar:May

Cheryl Gross, Advanced Master Gardener, Vice President MGANM, President Plant It Wild

BEGIN seed starting indoors the first week!  In northern Michigan, delicate vegetable plants should be ready for the garden by Memorial Day.  Get a jump on the season with seed starting NOW.

Some vegetables are best started by seed and like the cool spring temperatures.  Direct sow peas, carrots, lettuce, spinach, and such outdoors before warm-weather sensitive plants.

Later in the month, purchase your bedding vegetable plants that are easily added to the garden as started plants.  Tomatoes, eggplants, and the like do best when the season is extended and they are planted with a head start.

Photo by MG Bethany Thies

Pets with Benefits

Bethany Thies, Master Gardener

I love my chickens!  I mean, I knew I would love the daily fresh eggs which, in my opinion, taste 1,000 times better than store-bought eggs.  But after keeping chickens for the past three years, I have come to discover so many other reasons to appreciate and love these funny little creatures…especially if one is a gardener.

  1. Chickens are composting machines!  First, they eat almost all of our fruit and vegetable scraps, as well as stale bread, leftover grains and pastas, and some meats (no cannibalism please).  Although they don’t live on these scraps, they do come running every evening when we bring out the day’s leftovers.  Chickens also love to dig and scratch, which is great for breaking down leaves and plant materials.  In fact, we don’t even bag our leaves in the fall.  Our spring and fall cleanups go directly into the chicken yard for the girls to tear up.  Every couple of days we rake it all back into a pile and the chickens rip through it, again and again, until all that’s left is rich dirt.
  2. Chicken poop.  Need I say more?  All kidding aside, we all know that chicken manure is a terrific fertilizer.  It is extremely high in nitrogen but also contains a good amount of potassium and phosphorus. But, because of its high nitrogen levels, it is considered a “hot” manure that will burn plants if spread directly onto beds.  It needs to be aged or composted first.  Depending on the composting method, most chicken manure needs to age between two and four months.   This not only brings the nitrogen down to safe levels but also allows for the natural death of any bacteria found in the manure.  For an in-depth description on how to compost chicken manure, see the University of Idaho Extension’s publication, “Composting and Using Backyard Poultry Waste in the Home Garden” (  For a quick primer on the subject, try the Dummies website (as in Gardening with Free-Range Chickens For Dummies) at 
  3. Chickens eat bugs.  All the digging and scratching that chickens do is for one purpose, to find insects, worms and other bugs to eat.  While they won’t rid a yard of all pests, they are especially good at taking care of insects that overwinter in the soil as larvae or eggs, as well as any slugs or snails.
  4. Chickens are fun to watch in the garden.  Like plants, chickens come in many wonderful colors and patterns.  I currently have two different varieties, Ameraucanas and Australorps.  The Ameraucanas have variegated feathers of shades of brown and gold, cream and rust.  The Australorps are the complete opposite, all black with a shiny iridescence of purple and green.   They are truly beautiful.  Add that to their constant activity and variety of vocalizations (my chickens are always talking, from chirps to honks, beeps to purrs) and you have a creature that provides constant entertainment in a garden.

Bonus:  The eggs are divine!  And I’m not talking about just the taste.  There is nothing like going out to your garden chicken coop on a cool spring morning and finding these wonderful little presents in the nesting box.  Mocha, olive and aqua eggs, hefty and still warm in your hand…it’s like Easter every day!

Clay Bowers of Northern MI Foraging

Spring Foraging in Northern Michigan

Clay Bowers, Wild Foods Instructor

After a long dark winter northern Michiganders don’t usually have to be convinced to get outdoors.  Many of us are eager to get outside to work in our gardens, and clean them up after they have been buried under the snow for so long.  I too desire to get outside, but my desire to get outside is usually fueled by other desires; the free and abundant wild food that surrounds us.

In the spring in northern Michigan many people are aware of wild leeks (Allium Tricoccum) and  morels (Morchella spp.), but there are many more delicious spring greens and roots available this time of year.  The choices are limited only by how much time we want to put into foraging. Following are some of the options:

Wild Watercress (Nasturtium officionale) is abundant in our area, to say the least.  We have the great fortune to be surrounded by water; creeks, streams, rivers, and lakes.  These places are typically suitable habitat for watercress. The best places to look for this nutritional powerhouse are in the slower moving creeks and streams that feed larger bodies of water.  Often times the plant is so dense that I have gathered no less than 2 pounds in five minutes.  Watercress is actually a non-native species so one should feel no concern about taking too much. 

A word of caution is in order, however. I strongly urge you to cook your watercress, because many waterborne bacteria that we do not want to ingest can be on your collected greens.  A simple steaming or a quick boil is all you need to rid the plants of anything harmful.  With all of this in mind, finding and collecting watercress for spring soups and stir fries should be an easy challenge.  It is a highly nutritious plant and one that I consider to be a spring staple of my diet.

Garlic mustard (Alliaria petiolata) is a nuisance plant to say the least, and to some represents pure evil in plant form. However you view this plant, one thing is certain; it is edible, and dare I say, delicious!  With such an absurd amount of garlic mustard in the area, and the great desire to rid the woods of  this pesky plant, you could store away an ample supply and share wild nutrition with all of your interested friends.  Garlic mustard was brought to the U.S. from Europe as an edible garden plant, and yet its edibility is never mentioned as a means of control.  As a proponent of using our mouths to control the invaders, I say go to the woods this spring and turn your attention toward this wonderful and strong flavored spring green.  Over the years I have used it in pesto, stir-fries, soups, salads, and last year I even fermented a batch like sauerkraut.  The possibilities are endless, much like the supply.  If you are in need of a spot to harvest I suggest just asking around, someone will know a place that has been overrun.


The previous sources of food are from the “non-native, invasive” clan.  The next wild edible that I love to talk about in spring is the ever spreading and native Jerusalem artichoke (Helianthus tuberosus).  This sunflower relative is a spreader, but this one does not usually spread by seed, it spreads by its edible tubers.  In the spring you can find a patch and dig up the tubers before they have had a chance to sprout into new plants.  An added benefit of loosening the soil and “thinning the herd” as it were, allows the next season’s tubers to be larger. Jerusalem artichoke, or Sunchoke, as some like to call it, is a plant that is capable of creating an enormous amount of edible food per year.  It is not uncommon to dig 10-15 pounds of tubers in a half an hour’s time. Sunchokes like to grow in a very particular niche in the wild.  Their preferred habitat is right above the water table near the water.  Not too far away, but not too close either.  They seem to adore soil that is very damp, but not soggy.

It is my experience that harvesting Sunchokes actually increases their spread, and not the other way around.  I have witnessed patches double in size over years of harvest, leading me to believe that they benefit from humans digging up some of their edible tubers.  Locating a patch of Sunchokes is easier done in the summer and fall when they have living stems and flowers for identification, but once you have found a patch, you can bet that you will have years of free food ahead.

A spring wild edibles list would not be complete without mentioning the amazing leaves of the Basswood tree (Tilia americana).  Basswood leaves taste amazing.  Some people even refer to the Basswood tree jokingly as the salad tree.  In the spring you can eat the leaves from the time they emerge until the time when the leaves are no longer translucent. Basswood produces some of the most superb greens available in the spring.  Such mild and delicious delicacies are normally only mentioned in the lore of fairy tales.  The Basswood tree is present throughout our area, it is a native plant, and it offers us rather large window of collection time in the spring.  With some wild plants, there requires a bit of “getting used to the flavor”, not so with Basswood.  This spring green is an instant hit with all that venture to try it.  Look for the emergence of its heart shaped leaves this spring and I promise you won’t regret it.

The foraging activities mentioned above should always be done with permission from the landowner and care taken to not harm the environment. Finding locations to pick your wild edibles is an easy task, but it is a task that should be done with the proper precautions and mindset to care for the place from which you are harvesting.  Even places that are harboring great quantities of invasive species should be carefully walked, so as to not stamp down the soil.  I highly suggest getting a few books on the identification of wild edibles and taking a class if you are indeed interested in learning more.

I recommend two books by Sam Thayer, ”The Foragers Harvest” and “Natures Garden”. I also offer classes multiple times a year for any and all interested in learning how to identify wild plants.  You can find out more information at

Incorporating wild foods into your diet is a great way to connect more deeply with nature!  Enjoy!

Wild Foraging meeting with Clay Bowers, 4/4/17

Meeting Notes- April 4, Wild Food Foraging

Nancy Denison, Advanced Master Gardener

Clay Bowers of NoMi Foraging was our guest speaker on April 4th at BRNC. The large gathering was very interested in Clay’s experiences and vast knowledge of local wild edibles. His first encounter with plants was meeting up with a stinging nettle. Apparently it was love at first bite(?) as it is still a favorite plant and he named his son Nettle!

Knowledge of wild edible plants; their identifying characteristics, nutritional value and growing habits are obviously the first steps in becoming a forager. Lambs Quarters, Wild Amaranth, Wild Rice, and Wild Parsnips are just some of the plants readily available in our area. Clay suggests using berries from the Autumn Olive, greens from Garlic Mustard and shoots form Japanese Knotweed as a way to diminish the invasiveness of these pesky plants. Participants had many questions about Wild Rice- where to find it, how to harvest, etc.

Clay offers monthly classes, foraging hikes and lots of information from his website; or email him at  Thanks for sharing your enthusiasm and knowledge with us Clay!


Join Our Association


Michigan Garden Hotline

9am to Noon, M-F Year round
Also 1pm-4pm in Spring/Summer


Log Your Hours