| July 2007
Oklahoma Gardening Shows
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Oklahoma Gardening Information Sheet (#3404)
OETA air date: July 28 and 29, 2007
OETA airtime: Saturday 11 a.m., Sunday 3:30 p.m.
Government Springs Park – Steve visits with George Milacek at Government Springs Park in Enid, OK. Within the park is the Dillingham Memorial Garden. It originally started in 1920 and was known as the sunken garden. Plants in the garden include Blue Gramma Grass (Bouteloua gracilis), Buffalo Grass (Buchloe dactyloides), Prickly Pear Cactus (Opuntia humifusa), Feather Reed Grass (Calamagrostis x acutiflora 'Karl Foerster'), Artemisia (Artemisia), Shasta Daisy (Leucanthemum x superbum 'Becky') and Yarrow (Achillea millefolium 'Apple Blossom'). The park is located at 5th & E. Oklahoma (between St. Mary's Hospital and Garriott Road).
Faith Farm – Steve visits with Garfield County Master Gardener Kate Morrison about a unique garden called Faith Farm in downtown Enid. Faith Farm was established by Hope Outreach. This is the first year for garden. Several volunteer groups helped build the gardens and also help maintain them. They used raised beds for the gardens. Plants in the garden include Blueberries (Vaccinium corymbosum), Strawberries (Fragaria), Eggplant (Solanum), Beans (Phaseolus vulgaris), Radish (Raphanus sativus 'White Icicle'), Squash (Cucurbita) and Purple Millet (Pennisetum glaucum 'Purple Majesty'). Faith Farm is located at 820 W. Cherokee in Enid, OK. For more information about Faith Farm call 580-237-4800.
David's Tips – David Hillock gives garden tips for August.
· August is a good month to start your fall vegetable garden. Bush beans, cucumbers and summer squash can be replanted for another crop. Beets, broccoli, carrots, potatoes, lettuce and other cool-season crops can also be planted at this time. (HLA-6009).
· Towards the end of the month, divide and replant spring-blooming perennials like iris, peonies and daylilies if needed.
· Watch for high populations of worms, aphids, spider mites, thrips, scales and other insects on plant material in the garden and landscape and treat as needed. ( EPP-7306)
· Watch for 2nd generation of fall webworm in late August/early September. Remove webs that enclose branches and destroy; or spray with good penetration with an appropriate insecticide.
· Grassy winter weeds like Poa annua, better known as annual bluegrass, can be prevented with a preemergence herbicide application in late August. Water in the product after application. (F-6420)
· Areas of turf with large brown spots should be checked for high numbers of grubs. Mid-to-late August is the best time to control heavy white grub infestations in the lawn. Apply appropriate insecticide if white grubs are a problem. Water product into soil. (EPP-7306)
· Tall fescue should be mowed at 3 inches during the hot summer and up to 3 ½ inches if it grows under heavier shade. (F-6420)
· For areas being converted to tall fescue this fall, begin spraying out bermudagrass with a product containing glyphosate in early August. (F-6419 & F-6421)
· Brown patch of cool-season grasses can be a problem. (F-6420)
Barb Cooks – Barbara Brown, Extension Food Specialist, makes gazpacho.
Please contact your local Oklahoma Cooperative Extension Service Office for more educational information on garden-related topics. If you need further information about this week's show, call (405) 744-5404 or visit our website http://www.oklahomagardening.okstate.edu. Thank you for your continued support!
Sincerely,
Steve Owens
Oklahoma Gardening Host
**************************************************************************************************************Oklahoma Gardening Information Sheet (#3403)
OETA air date: July 21 and 22, 2007
OETA airtime: Saturday 11 a.m., Sunday 3:30 p.m.
Gardening in North Central Oklahoma – Part 4 – We continue our visit to gardens in North Central Oklahoma.
Goldsberry Home – Steve visits the home of Carolyn and Bill Goldsberry in Ponca City, OK. Carolyn takes Steve on a tour of their gardens. Plants include Daylily (Hemerocallis 'Silk Road'), Beebalm (Monarda didyma 'Blue Stocking'), Peonies (Paeonia), Spider Lily (Hymenocallis), Elephant Ears (Colocasia), Slender Mountain Mint (Pycnanthemum tenuifolium), Obedient Plant (Physostegia virginiana 'Miss Manners'), Iris (Iris tectorum), Ballon Flower (Platycodon grandiflorus), Gay Feather (Liatris spicata), Russian Sage (Perovskia atriplicifolia), Mexican Feather Grass (Nassella tenuissima) and Stokes Aster (Stokesia laevis 'Klause Jellito').
Northern Oklahoma College – Steve visits with Kelley Conaghan, Horticulturist for the NOC Campus in Tonkawa, OK, about the plants and trees on the campus grounds. Plants include St. John's Wort (Hypericum kalmianum 'Gemo'), Variegated Honeysuckle (Loncicera pericyclnum 'Harlequin') Rhamnella (Rhamnella franguloides), Common Ninebark (Physocarpus opulifolius 'Diabolo'), Viburnum (Viburnum dentatum 'Blue Muffin'), Variegated Viburnum (Viburnum lantana 'Variegatum'), Mexican Buckeye (Ungnadia speciosa), Abelia Abelia mosanensis), Purple Coneflower (Echinacea purpurea), Gaillardia (Gaillardia), Black-eyed Susan (Rudbeckia hirta) and Viburnum (Viburnum spp.)
Barb Cooks – Barbara Brown, Extension Food Specialist, makes a green bean and edamame salad.
Please contact your local Oklahoma Cooperative Extension Service Office for more educational information on garden-related topics. If you need further information about this week's show, call (405) 744-5404 or visit our website http://www.oklahomagardening.okstate.edu. Thank you for your continued support!
Sincerely,
Steve Owens
Oklahoma Gardening Host
Green Bean and Edamame Salad
Dressing Ingredients
· 2 tablespoons olive oil
· 1 tablespoon honey
· 2 tablespoons water
· 1/4 cup Dijon mustard
· 1/4 cup lemon juice
· 2 cloves garlic, minced
· 1/4 cup white wine vinegar
· 1/4 teaspoon basil
· 1/4 teaspoon marjoram
· 1/4 teaspoon rosemary
· 1/4 teaspoon thyme
· 1/4 teaspoon black pepper
· 1/4 teaspoon grated lemon peel
Salad Ingredients
· 2 cups lightly cooked green beans, cut into bite-sized pieces
· 2 cups cooked and shelled edamame*
· 1/4 cup diced green onion
· 1/2 cup chopped red bell pepper
· 1/2 cup diced celery
· 1/2 cup chopped cucumber
· 1 cup chopped carrots
· 2 tablespoons parsley, minced
· 1/3 cup dried cranberries
· 4 cups romaine lettuce, washed
Whisk together dressing ingredients. Set aside. Toss together all salad ingredients, except lettuce, in large container with a tight fitting lid. Whisk dressing once more then pour over salad and mix well. Cover and refrigerate at least one hour. To serve, divide romaine lettuce among 8 plates and top with marinated vegetables.
Yields 8 servings.
*Baby lima beans can be substituted for edamame.
Nutrition Facts
Servings per recipe: 8..................... |
| Amount Per Serving |
| Calories 1487.......................... Calories from fat 63 |
............................................................ % Daily Value
Total Fat 9g............................ 81 44 11%
......... Saturated Fat 1g1 4%
Cholesterol 0mg.....3 0%
Sodium 115mg........ n 5%
Carbohydrate 16g...... ...... 5%
............Dietary Fiber 6 g........ 23%
Protein 8g................................................ 17%
Vitamin A: 80% Vitamin C: 67% Folacin: 10%
Calcium: 9%......... Iron: 14% Potassium: 10% |
Modified from original source: http://apps.nccd.cdc.gov/dnparecipe/
Barbara Brown, Food Specialist
Oklahoma Cooperative Extension Service
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Oklahoma Gardening Information Sheet (#3402)
OETA air date: July 14 and 15, 2007
OETA airtime: Saturday 11 a.m., Sunday 3:30 p.m.
Gardening in North Central Oklahoma – Part 3 – We continue our visit to gardens in North Central Oklahoma.
Home of George and Louise Milacek – Steve travels to Waukomis and visits with George about the 5 acres of gardens that are on his property. The Milaceks have made their own personal garden and arboretum. Several garden areas include a shade area, a deck with containers, a water stream area, a tree area, a vegetable garden and a native grass garden.
Plants included in these gardens are Boston Ivy (Parthenocissus tricuspidata), Hosta (Hosta spp.), Columbine (Aquilegia spp.), Bug Bane (Cimicifuga racemosa), Kong Coleus (Solenostemon scutellariodes), Tropical Hibiscus (Hibiscus rosa-sinensis), Oleander (Nerium oleander), Sedum (Sedum 'Autumn Joy'), Catmint (Nepeta), Hens & Chicks (Sempervivum), Scabiosa (Scabiosa columbaria), Rocky Mountain Juniper (Juniperus scopulorum), Barberry (Berberis thunbergii), Dusty Miller (Senecio cineraria), Wisteria (Wisteria sinensis), St. John's Wort (Hypericum perforatum), Austrian Pine (Pinus nigra), Buffalo Grass (Buchloe dactyloides), Blue Gramma Grass (Bouteloua gracilis), Little Bluestem (Schizachyrium scoparium), Corn (Zea mays) and Desert Willow (Chilopsis linearis).
George built an arbor with the help of a friend using a picture from a catalog. George also built a greenhouse to use during the winter months for container plants and tropical plants. They also have a lot of bird activity since George built his own purple martin houses.
Barb Cooks – Barbara Brown, Extension Food Specialist, makes a chicken and vegetable stir-fry.
Please contact your local Oklahoma Cooperative Extension Service Office for more educational information on garden-related topics. If you need further information about this week's show, call (405) 744-5404 or visit our website http://www.oklahomagardening.okstate.edu. Thank you for your continued support!
Sincerely,
Steve Owens
Oklahoma Gardening Host
Stir-Fry Chicken and Vegetables
· 1 tablespoon vegetable oil
· 1/2 cup yellow onions, vertically sliced
· 1/2 pound (2 cups) sugar snap pea pods
· 1 cup red bell pepper, cubed
· 6 ounces cooked chicken breast, cut in 2-inch strips
· 1/2 cup sliced mushrooms
· 2 tablespoons light soy sauce
· 1 teaspoon minced fresh ginger
· 1/2 teaspoon sugar
· 1/4 teaspoon pepper
1. Heat large non-stick wok or skillet over medium-high heat until hot. Drizzle oil around edges of pan. When oil is hot add onions and stir-fry 2 minutes.
2. Add remaining ingredients and stir-fry about 5 minutes or until vegetables are crisp-tender and chicken is hot. For softer vegetables stir-fry longer.
Serves 4.
Nutrition Facts
Servings per recipe: 4
Calories 147 Calories from fat 54
% Daily Value
Total Fat 6g 10%
Saturated Fat 1g 6%
Cholesterol 29mg 10%
Sodium 331mg 14%
Carbohydrate 10g 3%
Dietary Fiber 3g 10%
Protein 13g 26%
Vitamin A: 50% Vitamin C: 127% Folacin: 4%
Calcium: 4% Iron: 7% Potassium: 6%
Modified from original source: http://soyfoods.com/recipes
Barbara Brown, Food Specialist
Oklahoma Cooperative Extension Service 7/07
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Oklahoma Gardening Information Sheet (#3401)
OETA air date: July 7 and 8, 2007
OETA airtime: Saturday 11 a.m., Sunday 3:30 p.m.
Gardening in North Central Oklahoma – Part 2 – We continue our visit to gardens in North Central Oklahoma.
Winchester Home – Steve visits the gardens of Bonnie Winchester in Douglas, Oklahoma. Bonnie's home is located on a farm so her gardens are in a very windy location. Bonnie uses old fence posts for edging and arbors. There are lots of antiques in the garden which gives it a rustic feel. Plants included in the Winchester garden are Bouncing Bet (Saponaria officinalis), Maximilian Sunflower (Helianthus maximiliani), Rose (Rosa spp. 'New Dawn'), Hardy Lantana (Lantana camara), Prairie Zinnia (Zinnia grandiflora), Blackfoot Daisy (Melampodium leucanthum) and Engelmann Daisy (Engelmannia pinnatifida).
Cann Memorial Gardens – Steve visits with Jim Eck, Parks Superintendent, about the history of the gardens. Cann Memorial Garden is a 10 acre estate located in the heart of Ponca City at the Junction of Highway 77 and Grand Avenue. The estate was given to the City of Ponca City by Elsie Cann Brown, daughter of L. A. and Mary Cann in August 1975, in memory of her parents. Lester Cann was an early pillar of the community serving over 25 years as a commissioner and City Manager. The estate was donated with the stipulation that it would be maintained as a memorial garden for use of the people of Ponca City and as a meeting place for the numerous Garden Clubs. A two story farm house built in 1908 has been refurbished with a beautiful shaded patio area with over 2,500 feet of brick walkways. There is also a formal garden containing several hundred varieties of annuals and perennials planted in unique color displays. There are over 70 species of trees that have been planted since 1980 and more to be added in the future. Gardens open daily, home tours by appointment......Free Admission. Phone number is (580) 767-0444. For more information about the Cann Memorial Garden, please visit the following website – http://www.poncacity.com/attractions/cann_garden.htm.
Trees and plants that Steve and Jim show us include Shantung Maple (Acer truncatum), Willow Oak (Quercus phellos), Tulip Poplar (Liriodendron tulipifera), Japanese Snowbell (Styrax japonicus), Sassafras (Sassafras albidum), Tall Phlox (Phlox paniculata), Black-eyed Susan (Rudbeckia hirta 'Indian Summer'), Gloriosa Daisy (Rudbeckia hirta 'Cherokee Sunset'), Goldenrod (Solidago spp.), Mint (Mentha spp.), Variegated Miscanthus (Miscanthus sinensis), Feather Reed Grass (Calamagrostis x acutiflora 'Karl Foerster') and Variegated Feather Reed Grass (Calamagrostis x acutiflora 'Overdam').
Harris Home – Steve visits the home of Bill and Pat Harris in Enid, Oklahoma. Pat shows Steve around their gardens. She had landscape contractor designs the gardens to look like an English cottage garden. The area does not have any turf only hardscapes and planting areas. Plants include Phlox (Phlox paniculata), Lavender (Lavandula angustifolia 'Munstead'), Hosta (Hosta fortunei 'Francee'), Shasta Daisy (Leucanthemum x superbum 'Becky'), Tickseed (Coreopsis lanceolata), Rose (Rosa spp. 'Knock Out'), Red Chokecherry (Prunus virginiana), Crape Myrtle (Lagerstroemia indica 'Natchez') and Impatiens (Impatiens walleriana).
Barb Cooks – Barbara Brown, Extension Food Specialist, makes hot, sweet watermelon.
Please contact your local Oklahoma Cooperative Extension Service Office for more educational information on garden-related topics. If you need further information about this week's show, call (405) 744-5404 or visit our website http://www.oklahomagardening.okstate.edu. Thank you for your continued support!
Sincerely,
Steve Owens
Oklahoma Gardening Host
Hot, Sweet Watermelon
3/4 teaspoon whole peppercorns or coarsely ground black pepper
1-1/2 teaspoons very finely chopped mint leaves
6 cups cold 3/4-inch seedless red watermelon cubes
Fresh mint leaves
1. Put peppercorns on cutting board. Use the bottom of a heavy pan to press firmly on the peppercorns and crush them into a semi-coarse texture.
2. Combine the crushed peppercorns with chopped mint leaves.
3. In large bowl, toss peppercorn-mint mixture with watermelon.
4. Garnish with mint leaves.
Yield: 4 servings
Nutrition Facts
Servings per recipe: 4
Calories 75 Calories from fat 9
% Daily Value
Total Fat 1g 2%
Saturated Fat trace 0%
Cholesterol 0mg 0%
Sodium 5mg 0%
Carbohydrate 17g 6%
Dietary Fiber 1g 5%
Protein 1g 3%
Vitamin A: 17% Vitamin C: 37% Folacin: 1%
Calcium: 2% Iron: 3% Potassium: 8%
Modified from original source: Fruits & Veggies More Matters at http://www.fruitsandveggiesmorematters.org
Barbara Brown, Food Specialist
Oklahoma Cooperative Extension Service 6/07