June 2023 LTPL Grows Newsletter

 
 
And what is so rare as a day in June?
Then, if ever, come perfect days;
Then Heaven tries earth if it be in tune,
And over it softly her warm ear lays;
Whether we look, or whether we listen,
We hear life murmur, or see it glisten;
 
 
Excerpt from "What is so Rare as a Day in June" by James Russel Lowell

LTPL Grows Presents...
 
Preserving Your Harvest:
Freezing & Dehydrating
In Person Monday, June 5, 2023 at 6:30pm
 
Freezing and Dehydrating are two methods of food preservation that don't require require a lot of specialized equipment. We don't always have a surplus of food to process at one time, and freezing is a great method for preserving both small batches or bushels of produce! If you have a dehydrator, that's great! We will discuss how to use it, but you can also accomplish your goals using other methods. There will be a question and answer period following the demonstration, and experienced preservers will have an opportunity to add to the conversation if they so desire. Everyone will leave with an informative handout.
 
Preserving Your Harvest:
Canning
In-Person Monday, July 17, 2023 at 6:30pm
 
Join us as we learn about preserving food by canning using the most up-to-date methods. We will discuss both pressure canning and water-bath canning and how to decide which method to use. Safety, equipment, and recipes will be discussed. There will be a question and answer period following the demonstration, and experienced preservers will have an opportunity to add to the conversation if they so desire. Everyone will leave with an informative handout.
 


 
Preserving Your Harvest:
Fermenting
In-Person Monday, August 7, 2023 at 6:30 pm

Join Karen Golden and Pam Quackenbush to learn about preserving fruits and vegetables using the ancient method of fermentation. From sauerkraut to hot sauce, if you can grow it, you can probably ferment it! Observe hands-on demonstrations using different equipment and methods to create delightful ferments that are so good for your belly. There will be a question and answer period following the demonstration, and experienced fermenters will have an opportunity to add to the conversation if they so desire. Everyone will leave with an informative handout.
 
Herb of the Month: Nasturtium
Herb of the Month kits will be taking a summer break, so we will be showcasing a useful herb in this space each month until September. For June, we will discuss Nasturtium (Tropaeolum). Nasturtium are native to South America and are an easy-to-grow flowering herb with edible leaves, flowers, and seedpods. All have a peppery flavor. The flowers make a beautiful edible garnish, the leaves in pesto and baked goods, and the seedpods can be fermented or pickled and used as capers. Make sure to leave some seeds to dry on the plant for blooms the following year!
Nasturtiums grow best when direct-sown where they are to grow, once danger of frost has passed. They prefer sun and soil that is not overly rich. Some varieties climb or trail, some form a bushy clump, and there are dwarf forms as well. The flowers can be single, double, or semi-double, and usually come in shades of red, yellow, and orange.
Nasturtiums are often used for companion planting as a pest repellant and as a trap crop for aphids and cabbage moths. Pollinators are drawn to their colorful blooms.
The LTPL Seed Library is well-stocked with nasturtium seeds. Please visit and take some home to plant in your garden!
 
Seed Library News
It's June!   
June is when seeds for warmth-loving crops like squash, melons, beans, and corn can safely go in the ground. The same goes for quick-growing annual herbs and flowers like basil, zinnias, cosmos, and sunflowers. Visit LTPL's freshly re-stocked seed library for a great selection of free seeds for these items and more. Click Here for a seed-starting timetable for our area. 

One Seed, One State: This year the MI Seed Library Network has chosen 'Grand Rapids' lettuce as the seed that will be distributed through seed libraries all over Michigan! Visit LTPL for your One Seed, One State seeds.
 
 
The mission of the seed library is to promote gardening and encourage sustainability through seed saving. The seeds are available at no cost to you. Although it is not required, we hope that you will attempt to save seeds from your crops and return them to the seed library to help keep it self-sustaining. First time users of the Seed Library need to register. You may do so with this form or in-person at the seed library. Once you have registered, you log your initials and number of packets taken on the clipboard. The clipboard and instructions are on top of the Seed Library cabinet.  
Gardening handouts are available at the Seed Library and also on the LTPL Grows Webpage, along with informative videos!
May Garden Calendar
In June:
  • In early June, finish planting your warm weather vegetables and flowers. Transplant your crops that love heat: Tomatoes, eggplants, peppers, sweet potato slips plus various herbs and flowers. Seeds for corn, beans, squash, melons, and cucumbers can be sown directly outdoors.
  • Remove cool season crops as they bolt (form seed stalks). Additional plantings may be made of lettuce, spinach, radishes; they need some shade and cooler temperatures so planting them under taller crops will extend the harvest. 
  • Make sure to thin crops planted in April and May so the remaining plants will reach their full potential. 
  • Check frequently for weeds that will be taking resources from your garden plants. Pull them when young and compost them to return those resources to the soil.
  • Monitor for insect and animal damage. Plastic owls might prove helpful in deterring groundhogs, squirrels, and rabbits. Be sure to move them about the garden so the animals don't catch on.
  • When moving houseplants outdoors for the summer, make sure they are acclimated gradually and not put in direct sun.
  • Visit the LTPL Seed library and check for seeds you might need. 
  • Information and online resources for starting and saving seed can be found on the LTPL website. 
    Click Here for a seed-starting timetable for our area
    Find additional resources for seed saving here:
New Gardening Books at LTPL
The Edible Flower: A Modern guide to Growing, Cooking & Eating Edible Flowers by Erin Bunting and Jo Facer
Over 50 gorgeous recipes to make with vegetables, fruits, herbs, and flowers and how to grow them in your own garden! The book is filled with cultural advice and beautiful illustrations.
Leaves, Roots and Fruit: A Step by Step Guide to Planting an Organic Kitchen Garden by Nicole Johnsey Burke
Make your thumb greener by following the author's plan for growing the maximum amount of food in a small space, all year round. Emphasis is placed on plant families and their requirements and care.
Rekha's Kitchen Garden: Seasonal Produce and Homegrown Wisdom from a Year in One Gardener's Plot by Rekha Mistry 
Follow the seasons in a  gardening year with Rekha and her community garden allotment in London. Rekha is one of the presenters on the British TV show "Gardener's World."
 
Michigan Gardener Magazine
 Michigan Gardener Magazine
Michigan Gardener Magazine will only be published once May 2023. The library has a good supply of this issue, so visit and get yours while they last. Visit the Michigan Gardener website for their newsletters, both past and present and browse through digital back issues of the print magazine.

 
Four Seasons Garden Club News
Coming Events
June Meeting: The June meeting will be at the Salem-South Lyon Library in the backyard pavilion at 6:30 pm.  It will include a self guided tour of the library gardens. 
The Four Seasons Garden Club of South Lyon meets at the Center for Active Adults at the South Lyon High School on the 1st Tuesday of each month throughout the school year. Meetings and tours are held at member's homes during the summer months. Click Here for membership information.
 
Additional Resources (and they're free!)
From Our Friends at Fedco Seed Company:
Beans Beans Beans!
Tender green snap beans, hearty fresh shellies, creamy homegrown dry beans cooked up in the dead of winter—there are so many ways to enjoy the humble bean! Beans come in an array of sizes, shapes and colors, on sprawling vines or compact bushes, all with striking blossoms and nitrogen-fixing prowess. Which beans are right for you?
All beans are frost-tender annuals and should be planted after the soil has warmed.
Growth Habits
Bush beans will produce relatively concentrated harvests of pods. For extended harvests, plant them in succession every few weeks in the summer. This is ideal for folks who like fresh beans all season, with enough left over to freeze or pickle into dilly beans. 
Pole beans will have a longer continuous harvest window and larger more richly flavored beans. Pole beans need support and will twine up arbors and tripods, bringing a little whimsy and delight to gardeners young and old.
Harvest Stages
Most bean varieties, both bush and pole, were selected to be at their culinary prime in a particular harvest stage: edible pod, shelling or dry. Beans that excel in more than one harvest category are often called 'multi-purpose' beans.
Green beans (which can also be purple or yellow) are harvested for the thick juicy pods. Filet beans, also called haricot verts, are thinner, more refined, and more tender than snappy thicker 'old-fashioned' green beans. Romano beans, common in Italian cuisine, have flattened pods. 
Shelling Beans are harvested once the beans inside the pod have reached a meaningful size, and the pod has toughened a bit but is not dry. Removed from the pods, shellies cook quickly for an easy hearty midsummer meal. They also freeze well if you blanch them first. Often served with olive oil, fresh herbs and a bit of salt, shellies are woefully underappreciated in most of the U.S.
Dry beans are harvested when the pod is entirely dried. Northern growers (and those in wet climates) will often clip whole plants and hang them to finish drying in the barn or greenhouse. Bean pods may shatter as they dry, so spread a tarp or old sheet under hanging plants to catch any raining beans. On a small scale, gardeners can harvest just the pods to bring indoors; once dry, you can shell and sort them with friends around the kitchen table. Homegrown dry beans will cook up much faster than store-bought beans, so keep an eye on the bean pot.
 
Mother Earth News
Organic Deer-Proof Garden Ideas and Tips
Garden Planning Ideas
 
Michigan State University
Preserving MI Harvest
MSU Extension Food Preservation Events offered all summer for FREE via Zoom
Classes run June 1 through September 21
Click here to register!
 
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