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Summertime Yard Care

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The dog days of summer are upon us.  What does your lawn look like?

A bit of yellow?  Some bald spots? Weeds?  All typical for this time a year…

Before you start with corrective action here are some tips that may help:

Raise the cutting height on your mower one notch or a half-inch.

By not cutting your grass too short, you’ll allow your lawn to better survive summer heat—taller grass blades have longer roots and provide more shade to retain moisture.

Thin, weak, or yellowish lawn.

Nitrogen-rich fertilizer is the usual cure for this problem. But the cause can also be too little iron or magnesium, especially in the West, where alkaline or high-pH soils are common.

Iron sulfate or iron chelate will turn the lawn green within two days if it’s low on iron. Be especially sure to keep iron sulfate on the lawn, since it can stain paving. If the lawn doesn’t respond, mix 2.5 tablespoons of Epsom salts into a gallon of water and spray it over a test area. The area should turn green within two days if the problem was too little magnesium.

Dead spots.

Most of these withering areas are caused by dog urine, spilled gasoline, or spilled fertilizer rather than by disease. Soak the area with water to wash the salts or chemicals into the soil and minimize their damage. Next, cover the area with a layer of new soil followed by new grass seed and starter fertilizer. Remember to keep the area well watered.

Mushrooms.

These annoying fungi typically—and, it seems, magically—appear after a rain and often indicate dead tree roots or decaying wood. You can’t eliminate them without removing and replacing the soil in which they live, but you can mow or rake them away as they appear.

Water runs off and won’t soak in.

This situation is caused by poor or compacted soils or by sprinklers that apply water faster than the soil can absorb it. Sloping ground worsens the problem.

Sprinkler heads that water more slowly are one possible solution. Aerating the lawn, which involves extracting narrow cores of soil, can also boost water absorption and reduce runoff. Top-dressing the area with peat moss will also help.

Moss.

Too much shade is a prime culprit. Other causes include compacted, infertile soil and soil acidity, or pH, that’s too high or low.

If a soil test shows low pH, adding limestone in the form of palletized (powdered) lime will help. (Your local cooperative extension system office can test the soil for you.

You can also apply moss killers, which contain a form of iron sulfate to burn the moss. But unless you address the underlying problem, the moss will return.

Thinning trees at least annually will let in more light and help the tree when done correctly.

Removing or mulching fallen leaves also helps, as does mowing grass beneath trees slightly higher and fertilizing it a bit less. Also consider replacing grass beneath trees with wood chips or other ground cover.

While nature is just taking its normal course………… if you feel the need to do something- the above tips should help.

If yu have additional secrets to share please post below so others may share the benefit of your knowledge.

Thanks

Composting- It’s All in the Balance

Composting is something that is very easy to do at a home scale. It does not require a lot of time and it keeps your organic refuse from the black plastic bags lying in the landfills.

Repurposing this refuse is good for your garden, yard and houseplants.  Creating organic fertilizer at home is better than buying synthetic fertilizers to use in your flower beds, gardens, etc.

The steps for successful composting are quite simple. The most important thing to remember is the balance of elements that you add.

For successful composting it is all in the balance.

Think browns and greens.

Browns (for the carbon) include:

  • Wood chips
  • Dried leaves from trees
  • Shredded newspaper

Greens (for the nitrogen) include:

  • Grass clippings
  • Other yard waste
  • Food scraps: vegetable and fruit peels and coffee grounds

Not to include are:

  • Meat or fish scraps
  • Dairy products
  • Weeds that have gone to seed
  • Materials treated with pesticides or other chemicals

The recipe/ratio for brown and green matter depends on the process you plan to use.

  • If you are planning to let nature take its course and not turn…. Then a mix of 50 green to 50 brown or even 2/3 brown to 1/3 green is appropriate. The process if left to its own could take as long as a year.

Caution: Too much green in a pile that is not turned can result in rotting and stinking rather than composting.

  • If you are interested in faster results, put your organic material in a unit that rotates or that you can easily turn the compost on a daily basis.  In this case the recipe can be 2-1 green to brown. With consistent turning you could have compost in a much shorter period of time.  If you are really impatient, add blood meal or corn gluten to speed up the process even more and you could have compost in as little as 6 weeks.

How do you know when it is finished?

Finished compost will be cool, brown and crumbly. It will smell fresh like soil.

The compost can then be used in your vegetable garden, flower beds and even with your house plants

When is the best time to start a compost pile?

The recommended best time to begin is in the fall when the leaves are falling. If you begin in the spring you have a more difficult time finding your carbons….

Cooking From the Farm Stand

Offerings at the Farm Stand and the Farmers’ Market

are filled with choice at this time of the year.

If you are a member of a CSA, your basket/container should be over flowing.

During the month of August with the produce at its peak in much of the country; this is a prime time to preserve some of the bounty for the winter months.

Both freezing and canning can be done in small batches.  Efforts made now will result in local product available to your family in the winter months.

Start small… maybe with jams, condiments, and herbs.  Tomatoes are quite easy as well.

The whole process seems far more daunting than it really is.

I started with 6 jalapeño peppers and made a batch of hot pepper jelly.  With confidence of the initial success, I moved forward to other jams, tomato juice, tomato sauce, whole tomatoes- all canned.   Vegetables and herbs I blanched and froze.  Herbs I also dried.  I made pesto sauce and froze it in ice cube trays to pop into soups, stews and sauces in the colder months.  Every time I enjoyed it from the freezer I was reminded of the taste of summer.

There are some new books available that explain the processes of drying, freezing and canning. A few that I recommend are:

Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods

The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-Round

Homemade Living: Canning & Preserving with Ashley English: All You Need to Know to Make Jams, Jellies, Pickles, Chutneys & More

Give it a try and let me know in the comments how you made out.

The FDA Food Safety Modernization Act

Did you know that each year 76 million Americans get sick, 325,000 are hospitalized and 5000 die from consuming contaminated food?

Those most at risk are young children, the elderly, and people whose immune systems are weakened by diseases or treatments like chemotherapy.

It is now time for the US senate to consider and strengthen S.510, a bill to improve the safety of our food supply.

Factors in the bill up for discussion include:

  • Frequency of FDA inspections of food facilities
  • Better assurance of safety of imported food products
  • Established science based minimum standards for safe agricultural production of fresh produce.
  • Improved coordination across federal, state and local governments.
  • Provide the FDA with mandatory recall authority on contaminated food( something which they currently do not have).

Because of the centralization and industrialization of the American Food System, a problem in one factory can quickly cause a nationwide outbreak.

More and more of our foods are imported from overseas.  Passage of the FDA Modernization Act would subject foods from overseas to the same standards as the foods produced in than United States.

After a bill passing through the House of Representatives it has been stuck in legislative limbo and if it fails to pass during this session in the senate, congress will need to start from scratch next year.

If you would like to see better food safety in the United States, contact your senator and let them know how important this issue is to you.

Is the Climate Bill Dead?

It appears that the senate democrats have given up the attempt to win approval for comprehensive climate and energy legislation this year. They do not have the votes needed to pass the bill  with the anticipated republican filibuster.

So instead a watered down version is being patched together.

It does not put a price or a cap on carbon emissions,

nor does it subsidize electric vehicles.

The new proposal provides no debt financing for clean energy

and includes no renewable energy standard to mandate that a certain percentage of the country‘s electricity comes from green energy resources.

What it does include:

  • Tighter restriction on offshore oil drilling.
  • About $4.1 billion in incentives for natural gas vehicles.
  • $5 billion for expanded land and water conservation
  • $5 billion for the Home Star Program which provides incentives for home owners to make their homes more energy efficient.

With this watered down version, there is some question as to whether the house of representatives will accept the bill even it the senate passes it.

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