The Prez Sez: Happy New Year to all of you! If you were not at the annual meeting, you missed a great meal, a suspenseful chili cookoff, and lots of info about changes upcoming in our method of reporting hours, new committees, and new CEU opportunities. We increased our total of reported volunteer hours by 856 from last year! That

is a great effort and I commend all of you for your time and effort, as well as for

reporting those hours. It’s important to keep track, and we have a new system

which is rolling out to make it easier (ultimately) for all of us to self-report. It’s a

change, and change is sometimes hard, and you don’t see the reason, but there

are lots of reasons to do this, including being able to eventually register and pay

for Toolbox classes online. Please be patient as we go through the steps to

institute the new system. And remember there is a training session about the

new reporting system on Thursday March 19th at 2:00 PM. Call the Extension

office if you’re interested in attending this training.

Lots of new CEU opportunities were presented at the Annual Meeting too.

Hopefully everyone can find several that are interesting, from the Secret Lives of

Spiders to Leadership Development, there’s something for everyone.

There is still time to volunteer for committees. If you haven’t done so, please

signup so we can do even better next year! If you need a list of what is still

available, please contact Suzann at the office.

I’d like to say a special thanks to a group of folks who

often don’t get a thank you, the professional women who

staff the front office. Suzann, Debra, and Carol do so much

for us. Their help is priceless, their attitude is great, and we

owe them a huge debt of appreciation. Please say a thank

you to them the next time you’re at the Extension Office. I

hope you have a year of happy gardening ahead.

!

Susan Umberger, President

Newsletter Committee

Susan Miller, Chair Mary Miller, Co-Chair Sharon Bennett Nancy Boland Stacy Decker Debbie Johnson

Newsletter Spring 2020

Fayette County Master Gardener Association

2020 Association Dues

Dues for the current

year were due on Feb

29th. Please send your

$20 check made

payable to FCMGA as

soon as possible to:

Kay Fisher 1905 Port Royal Ct. Lexington, KY 40504

We learn from our

gardens to deal with

the most urgent

question of the

time: How much is

enough?

Wendell Berry

FCMGA 2020 Executive Committee

Seated left to right: Judy Worth, Brenda Owen, Nancy Kolacz, Kay Fisher Standing left to right: Ann Henry, Susan Umberger, Susan Miller, Mary Miller, Graham Rowles, Not pictured: Tina Godby

Master gardeners recognized for volunteering more than 100 hours in 2019

Left to right: Susan McDaniel, Ann Henry, Debbie Johnson, Nancy Davis, Natalie Gray, Mary Fralix

Not pictured: Sharon Bennett, Libby Dirksen, Lauri Gathof-Rosamond

DO YOU KNOW?

Its scientific name is ipomoea batatas and its vine decorated many windowsills before

garden center varieties were available. What is its common name? Look for the

answer on the final page of the Newsletter.

Master Gardener Scholarship

A scholarship in the amount of $500.00 per semester may be made available to an active Fayette County Extension Master Gardener Association member who is enrolled in an institution of higher learning and actively pursuing a degree in a horticultural, agricultural, or environmental related field. Applicants must submit an application and satisfy certain restrictions to receive and retain the scholarship. Scholarship details and requirements can be requested by contacting the Chair of the Continuing Education Committee, Brenda Owen, at brendapowen@yahoo.com. The deadline for application(s) is April 10 for summer term, July 10 for fall term, and October 10 for spring term.

Food Chain

by Debbie Johnson

On February 18th, EMGs toured

FoodChain, a nonprofit working in the

heart of Lexington, whose mission is to

forge links between their community and

fresh food through education and

demonstration of sustainable food

systems. Started in 2012, FoodChain has

developed an innovative aquaponics

farm that combines fish farming with

soilless plant production, and a teaching

and processing kitchen to educate and

employ people in meal planning and

preparation.

Clare Farnau and Brenda Owen checking out the tilapia tanks.

Look for an upcoming Newsletter article on

indoor plants. And consider attending the

Toolbox class on Achimenes and Other

Gesneriads (African violets and relatives) on

April 2 at 6 pm at the Extension Office. Call

859-257-5582 to register.

Gardening Safely by Sharon Bennett

Work Smarter According to the University of Virginia, gardening can make us as fit as walking and bicycling. But unlike those activities, our bodies move through a wider range of motions when gardening – squatting, bending, walking, lifting, digging, raking and so on—and aching backs, sore joints and pulled muscles can result. Using good body mechanics can help minimize the risk of injury and pain and let us continue to enjoy working outdoors. Here are some tips to help you garden safely: Moving loads—Try to push rather than pull objects. Pushing can generate more force by incorporating your bodyweight. Lifting—Hinge from your hips. Keep your back flat. Bend your knees. Push your bottom out behind you and lift by straightening your hips and knees.

Shoveling—Hinge from the hips, keep your back flat and lift by straightening your hips and knees. To see demonstrations and find gardening specific exercises, check these publications from University of Wisconsin Extension. ‘Gardening for Life’ https://fyi.extension.wisc.edu/sewmg/files/2016/07/LLGExercisesMechanicsHandout-Feb-2017.pdf ‘Working Body Mechanics Presentation’ https://fyi.extension.wisc.edu/sewmg/files/2016/07/Flipchart-Body-Mechanics.pdf Breathe Easier The Center for Disease Control reports that fungi which cause infections such as Legionnaires’ disease and Histoplasmosis live in soil, water and potting mix. Digging, raking and planting stirs up fungi which we can then inhale. Generally, the risk for infection is low, but people with lowered immunity from disease or medications and those with lung conditions may want to exercise caution. Protect yourself by wearing a dust mask when cleaning up leaf litter and decayed plant matter, digging and raking soil, and handling potting mix. Be Sun Smart Protect yourself from too much sun exposure by following the simple steps outlined in the Australian campaign to prevent skin cancer— Slip on protective clothing that covers as much skin as possible. Slop on sunscreen 20 minutes before heading outdoors and reapply every 2 hours. Slap on a broad brim hat to protect your face, head, neck and ears. Seek shade Slide on sunglasses

.

Wrong Correct

Chili Cook-off A highlight of the January 12th annual meeting was a chili cook-off. Several EMGs brought their delicious chili to compete. Judges had the honor of tasting all chili and declared the following three winners who shared their recipes:

Southwest Steak Chili – Fran D’Andrea - 1st Place Winner

• 3 T. extra virgin olive oil

• 2 pounds flank steak, trimmed and cut into cubes

• 2 t. chili powder

• 2 t. paprika

• 1 t. cumin

• 1 large sweet onion, diced

• 2 cups diced bell peppers (approximately two peppers)

• 1-2 jalapeño, minced

• 2 cans black beans (15 ounces), rinsed and drained

• 1 red kidney beans (15 ounces)

• 1 cup corn kernels (thawed if frozen)

• 1 can tomato sauce (15 ounces)

• 1 can tomato paste (6 ounces)

• 1 bottle beer (whatever you have on hand)

• 1 – 3 T. Worcestershire sauce, to your taste.

• Kosher salt, to your taste.

• Sour cream (optional)

• Cilantro (optional)

• Tortilla chips, lime flavored (optional) Mix olive oil, chili powder & paprika and rub into the steak before you cut into cubes. Marinade for one hour. Heat thick bottomed pot over medium-high heat. Add the steak to pan and brown on all sides. Remove steak from pot and set aside. Reduce heat to medium and add onions and both peppers to the pan drippings. Cook for 4-5 minutes over medium heat. Add beans and corn to pot. Wisk together the tomato sauce, paste and beer until blended and add to pot. Add steak and simmer for 20 minutes. Add Worchester sauce and salt to taste. Suggested toppings: sour cream, chopped onion, shredded cheese

Chili With A Little Kick - Susan Miller - 2nd Place Winner

• 1 1/2 pounds low fat ground beef (preferably 96/4)

• 28 ounce can fire roasted tomatoes

• 14.5 ounce can petite diced tomatoes

• Small can tomato paste

• 14.5 ounce can beef broth

• 7 ounce can green chilies, drained

• 1 medium onion chopped

• ½ bottle Heinz 12 ounce chili sauce

• 48 oz. pinto beans (the big glass jar or cook your own)

• 15.2 ounce can black beans

• 1 heaping T. of chili powder or to taste

• 1 tsp. ground cumin

• 1 tsp. garlic powder or to taste

• Dash or two of curry powder

• Seasoned salt and pepper to taste

• Water as needed

• Hot sauce or chopped jalapeno pepper if desired

In large pot brown the beef and drain off any grease. Add chopped onion and cook a minute or two until softened. Add the remaining ingredients and at least one cup of water or until you get the consistency you like. Simmer on low for about 30 minutes. Stir frequently and add more water as needed.

Chili by Joe and Pattie Blackburn

3rd Place Winner • 1 pound lean ground turkey

• 1 cup chopped onion

• 1 cup chopped green bell pepper

• 1 15.5 oz. can of kidney beans, rinsed and drained*

• 1 15 oz. can of no-salt added tomato sauce

• 1 14.5 oz. diced tomatoes

• 2 stalks of celery, chopped

• 1 cup crushed Corn Flakes cereal or Mexican chorizo, pan fried until crisp

• 1 cup water

• 1 TBSP chili powder

• ½ tsp dried basil leaves or dried oregano flakes

• ½ tsp garlic powder

• ¼ tsp salt

• ¼ tsp ground black pepper

In a large sauce pan over medium heat, cook the ground turkey, onion, celery and bell pepper until the turkey is no longer pink. Stir to break up big pieces. Drain off any fat. Stir in the remaining ingredients. Bring to a boil, reduce heat, and simmer covered for 15 minutes, stirring frequently. Ladle into serving bowls. Serve with toppings of your choice (grated cheeses, chopped red onions, cilantro, jalapenos, and sour cream). To bake as a casserole: Whisk together 1 cup of cornmeal, 1 TBSP flour, 1.5 tsp baking powder, ½ tsp cinnamon, and ½ tsp salt. Add ½ cup milk, 1 egg, 1 TBSP vegetable oil, and ½ tsp honey. Stir until combined. Pour the prepared chili into a small baking dish. Sprinkle shredded cheddar on top, then spread the cornbread mixture evenly on top. Bake at 425 degrees for 20-25 minutes. *You can use a mixture of your choice of beans such as brown beans, black beans, red beans or you can eliminate beans if desired.

New 2020 Committees

At the January 12th Annual Meeting, new EMG committees were announced:

Extension Backyard Garden – Flowers and Herbs The Extension office backyard garden now has three distinct groups – vegetables, flowers and herbs. During the growing season the vegetable group will meet on Tuesday and Friday mornings, the flower group will meet on Wednesday mornings, and the herb group will meet on Thursday mornings. Volunteers will alternate watering or harvesting on additional days as needed. The following three committees require completion of the Arboretum Volunteer Form: AAS Trial Beds at UK Arboretum Volunteers will assist UK staff with planting the AAS trial beds, maintenance of the beds, and evaluations. The committee will meet monthly to evaluate, but also as needed for weeding and maintenance of the beds. Limited to six volunteers. Celebrating the Seasons This event will take place in the Kentucky Children’s Garden at the Arboretum three times during the year near the beginning of each season (April 4, July 25, and October 3), from 11-2 pm (10-2:30 for set up/clean up). EMG's will set up and man a table with a hands-on activity of their choosing for each of the events and the season it celebrates. Volunteers for this project are required to attend a 2-hour training session in February that teaches best practices for interacting with children and gives an overview of The Arboretum and the Kentucky Children’s Garden. Little Sprouts This event for children ages 3-5 will take place every Wednesday in March, in the Arboretum’s Dorotha Oatts Visitor Center. Two programs each Wednesday (one at 10 am and one at 11 am) will be aimed at showing and involving kids in spring planting and gardening. EMG’s will engage and work with children and their parents at stations planned by Arboretum staff which will include a story, song, activity and a hike (weather permitting). Volunteers for this project are required to attend a 2-hour training session in February that teaches best practices for interacting with children and gives an overview of The Arboretum and the Kentucky Children’s Garden

FLOWERS MAKE FOOD MORE FESTIVE

By Susan Miller

After a crazy up- and- down Kentucky winter, the upcoming

growing season should be downright exciting. Want to try

something new and adventurous? Let’s eat flowers!

This passion for using edible flowers started about ten years ago

when yours truly made goat cheese commercially. My helper Erin

and I spent hours (literally) foraging, gently washing, scissor-cutting

and shredding pansies, nasturtiums and marigolds which we then

delicately sprinkled like confetti on our little rounds of cheese until

they looked like artistic gems. (What could we have possibly been

thinking? It involved midnight hours!)

Those ambitious, labor-intensive days are long gone, but the

passion for edible flowers lives on.

Back then, John Michler, longtime local nurseryman, said the best

edible flowers were right underfoot – the pretty little blue violets

that grow in our yards and in the woodlands in the spring. Assuming, of course, that no chemicals have been used in

their area, just gather them. If you have pansies or violas that have over-wintered, those new blooms should be

perfectly edible and will have a slight peppery flavor. If you aren’t going to use your flowers right away, store them

bloom side down on damp paper towels and refrigerate.

While you are choosing seeds for this year’s garden, pick up a few

nasturtium, borage and marigold packets in brilliant orange, blue, red

and yellow, both for cutting and eating.

There are many more edible flowers, but those are the ones that have

worked best for us. Other good choices include dianthus,

chrysanthemums, daylilies, dandelions – and of course, squash

blossoms. Keep in mind, you are going for impact, not flavor.

You can decorate plates and platters with just a bloom or two, top

salads to give some pizzazz - and make desserts magical and fun.

Just think of edible flowers as spreading cheer. Or stay up half the night

making confetti and decorating cheeses!

Bon Appetit!

Arbor Day Celebration

“Caring for Our Tree Canopy”

The Arboretum

Saturday, April 18th 1:00-5:00 PM

Marilyn Gall’s Garden in Lexington, Kentucky – Thanks to Marilyn for sharing her garden!

Marilyn has a profusion of colorful perennials and potted annuals in her garden, and she especially loves daylilies. “I have been introduced to so many different perennials through Toolbox classes,” Marilyn says. She planned her garden so there is always something blooming from spring to fall, plenty of green through the winter, and an emphasis on pollinators.

Rudbeckia, lilies and phlox Two to Tango Daylily

Heavenly Bombshell Daylily Bearded Iris in multicolored hues

Pots of annuals are features of Marilyn’s garden. Amethyst Reflection Daylily

Hostas add visual interest to a shady spot.

DID YOU KNOW ANSWER from page 3!

Sweet potato or ipomoea batatas