Born Pregnant; Dealing With Aphids

Bugged By Little Pests?

The recent warm weather brought many garden pests out in record numbers. Some gardeners were especially distressed by aphids on roses. Generally speaking, this indicates a stress situation such as poor soil, inadequate root formation, or dry roots, a common problem after a difficult winter and a stressful spring.

The first line of defense is to water deeply, then layer on 3-4 inches of compost. Use a thinner layer close to the plant’s stem or trunk, then layer most deeply at each plant’s dripline, where the active feeder roots are located.

Pests Thrive With Pesticide Use?

Aphids are astonishingly successful critters that thrive under a tremendous range of conditions, but they are generally quite easy to control in gardens maintained with natural care. Indeed, when aphids are persistent pests, the underlying cause is often pesticide use.

Ironically, when aphids are dealt with by natural means such as ladybugs, lacewings, and tiny predatory wasps, aphid populations decline faster and stay reduced longer than when chemical treatments are used. This may seem counterintuitive, and indeed, the reason is a bit complex.

Knocked Up Before They’re Born

In brief, when we use chemical sprays to reduce aphids populations, we “win” only in the extremely short term. Aphids can reproduce incredibly fast, building up immense populations in short order. This is because baby aphids hatch out pregnant and begin reproducing more pregnant female aphids immediately.

These early girls are usually wingless, but if the food supply can’t keep up with the boom in population, the next generation will be winged and capable of flying to your local rose garden. Aphids come in many colors and sizes, but all have a tube-like mouth adapted for sucking the juices from tender young plant growth. While some species favor certain families of plants, many are willing to eat a wide range of host plants.

Sprays Don’t Really Spray Away

Thus, a stressed garden can be overrun with aphids in just a few days. Knock them back with a toxic spray and a tiny handful of survivors are capable of repopulating the garden before you know it. Aphids persist most successfully in gardens where toxins are used because wide-spectrum insect killers also take out the beneficial insects that help keep aphids under control.

Unlike aphids, the beneficials take weeks or even months to build up significant colonies. If you spray a wide-spectrum insecticide every fewˇ days, you will effectively eliminate all the beneficials while only slowing down the aphids.

Lovely Little Lacewings

One of the best ways to control aphids is to release lacewings, which can be ordered from several supply companies as eggs or as live larvae. You mail in a card, then receive a package of either eggs, which take a week or so to hatch out, or living larvae, which begin eating immediately.

Ladybugs are another effective predator. These are harvested while dormant and stored cold, so they wake up ravenously thirsty and ready to reproduce. To keep them in your garden, lightly sprinkle the plants where you want the ladybugs to feast. Release them on a still, warm evening and they will quickly refresh themselves with water, then start mating.

While mature ladybugs enjoy aphids, the larvae are real champs, eating their weight in aphids daily. They look like tiny reticulated alligators, so if you find any, don’t goosh them, just leave them alone. It can take a week or two for ladybugs to clean up an aphid explosion, but you don’t have to sit on your hands while you wait.

Hose Off, Eh?

One of the easiest ways to get aphids off your plants is to hose them down. Spraying with an ordinary hose works well on early aphids, which can’t fly back to the yummy plant where you found them. Later in the season, use your thumb to intensify the spray, or invest in a Bug Blaster, a rounded hose-end fitting that creates a powerful spray that will dislodge and fatally traumatize many insect pests without harming your plants. These easy-to-use tools cost around $20 and work well on tent caterpillars too.

Off The Ants First

In some situations, you have to control ants before you can control aphids. Certain ant species harvest sweet, sticky honeydew from aphids, then protect them from beneficial insects in return. There are several good ant controls available, including sticky traps that wrap around tree trunks, and sticky cards and tape that can be wrapped around smaller plants.

Diatomaceous earth can slice an ant’s tough carapace, as can finely powdered borax, but both products take time to work. A natural care product that works extremely fast on ants is called Ant-A-Tak. Made from clove oil, wintergreen, orange oil, cater oil and paprika, it smells quite pleasant and is astonishingly effective on infestations of tiny sugar ants.

Whack La Cucaracha As Well

Ant-A-Tak also works on fire ants (the ones that make the huge hills), on cockroaches and spiders as well as other tough pests. Like any pesticide, botanicals should be used with caution; always protect your eyes and skin and avoid being hit by the direct spray.

Made of food grade materials, Ant-A-Tak is listed as safe, nontoxic, and biodegradable. However, even this natural pesticide should never be used when bees and other beneficials are present, since it can harm non-target creatures as well as the intended pests.

Here’s an online source if you can’t find it locally:
http://www.cleanairgardening.com/organic-ant-insecticide.html

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Spring Harvest

Crunchy Kale and Tender Arugula

Arugula watercolor by Robert Morris

After our usual Northwestern spring mix of near-freezing nights and milder days, with heavy rains and wild winds, it is delightful to find much of my over-wintered kale still edible in May. In fact, a touch of frost leaves the cole family sweeter and crisper than ever, just like leeks. Arugula, too, leafed out early and has been productive since April, whether the weather is nasty or nice.

Most of my daily salads involve kale as well as spinach and some kind of cabbage. In winter, I steam the tougher stems and stem-end foliage or use them in stir-fries, saving the more tender leaf tips for eating raw.  Now the new growth on the fall plantings is tender and crunchy and utterly delicious raw or cooked.

Revel In the Greens

Our spring salads are beautified and enriched with a variety of kales, from bold red Russian and rippled black Tuscan to frilly Scotch and blue-green Winterbor. If they get a little tough over time, all are equally lovely when shredded or sliced into ribbons and quickly cooked with a little olive oil and garlic. A touch of sea salt and a drizzle of fresh lemon or lime juice makes them utterly scrumptious (sometimes that’s all I need for dinner!).

When Spring Arrives…

My spring greens have been in the ground for weeks now, though the nights have been too cold for summery things to go in. The peas are starting to come in and their delectable new tendrils are among my favorite salad additions (they also make a pretty garnish for soups or grilled fish).

Now that it’s finally warm enough to plant, I’ll add some of the Asian choys, fast-growing cool weather crops that taste sweetest in spring and fall. Bok choy and joi choy are especially strong performers in the chilly springs we’ve had in recent years.

Kitchen Tips

Like cabbage, Asian choys must be harvested as a whole plant. Compost any tough outer leaves and use the tender inner ones raw or lightly cooked.

Shred the sweet-hot leaves of Asian choys into salads, stir-fries, and soups.

Add shredded Nappa cabbage or bok choy to fish tacos and tuna salads.

Toss torn young kale with salads, shred it on sandwiches, or sliver it into  soup for a crunchy garnish.

Toss shredded kale with crinkled Savoy cabbage, tangerine sections, and pomegranate seeds for a sparkling winter salad.
recipes:

Colorful and healthy, Spring Citrus Salad offers delightful contrasts of flavor and texture, from crunchy kale to juicy oranges, while savory pumpkin seeds add extra protein.

Spring Citrus Salad With Zippy Orange Dressing

2 cups Savoy cabbage, finely shredded
2 cups Winterbore or blue kale, finely shredded
2 cups spinach, stemmed
1/2 cup arugula, sliced in ribbons
2 tablespoons red onion, minced
1/2 cup pea vine tendrils (optional)
1 blood orange, peeled and chopped
1/4 cup toasted pumpkin seeds
1/2 cup Zippy Orange Dressing (see below)

In a bowl, combine all ingredients and gently toss. Serves 4-6.

Zippy Orange Dressing

1/2 cup virgin olive oil or rice oil
2 tablespoons plain rice vinegar
1 organic orange, juiced, rind grated
1/8 teaspoon sea salt
1 teaspoon maple syrup or honey
2-3 drops chipotle Tabasco sauce

Combine all ingredients in a jar, starting with smaller amounts where indicated. Close tightly, shake well to emulsify, adjust seasoning to taste. Refrigerate leftovers for up to 3 days. Makes about 1 cup.

Kale and Cabbage Slaw With Lively Lime Dressing

Pretty, healthy, and lively with cilantro, Kale and Cabbage Slaw partners shredded greens with fresh lime dressing. Try this spunky dressing with steamed vegetables or grilled fish as well.

Kale and Cabbage Slaw

2 cups Black Tuscan kale, finely shredded
3 cups Nappa cabbage, finely shredded
1 cup cilantro, stemmed
4 green onions, very thinly sliced
1/4 cup Lively Lime Dressing

In a large bowl, combine all ingredients, toss gently and serve. Serves 4-6.

Lively Lime Dressing

1/2 cup virgin olive oil
2 tablespoons cider vinegar
1 shallot, minced
1 organic lime, juiced, rind grated
1/3 cup orange juice
1-2 teaspoons maple syrup or honey
1/4 teaspoon sea salt
1/4 teaspoon smoked paprika

Combine all ingredients in a jar, close tightly, shake well to emulsify. Refrigerate leftovers for up to 3 days. Makes about 2 cups.

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Nurturing Family and Friends

Eating Together When Cancer Comes

Middle age is famously a sandwich stage when your kids still need you and your parents shift from being supports to needing support. It’s also a time when many of our friends are experiencing physical issues, cancer sadly not rare among them. Indeed, the American Cancer Society estimates that one in three women will experience cancer and half of all men (though much of theirs is prostate cancer which often arrives late enough in life that, as a hormone-driven disease, it is slow moving and seldom deadly).

Over the years, far too many friends have had to deal with cancer, as well as my late husband, and I’ve learned more than I ever wanted to know about how to help. Thus, when yet another dear friend announced that she has been diagnosed with an aggressive form of breast cancer, I offered to cook for her once a week. For most of us, sharing lovingly prepared, wholesome, healthy food ranks among our most healing activities.

Acid Food, Alkaline Food

My friend is requesting foods that contribute to an alkalinizing diet. A fair amount of research indicates that most cancers prefer an acid environment and are easier to defeat when the body is kept on the alkaline side.  What that boils down to is eating a modified Mediterranean diet; mainly plant based, with small amounts of dairy, meat, etc.

Interestingly enough, foods that are acidic, such as citrus, may become alkaline when processed by the body. I remember being baffled by that back in nursing school (long, long ago) and am still not clear on the mechanism. Fortunately, there are charts and books and even recipes galore these days for those who want to try to keep their body systems in better balance.

Good For Us All

The really good news is that this kind of diet is more healthful and nourishing for most people than the increasingly popular over-reliance on meats and sweets. Here are some simple and delicious recipes that taste great, help balance out our biochemistry, and make cancer less welcome or likely.

Italian Spinach Pie is one of our favorite meals. Since my friend wants to reduce her wheat intake, the usual whole grain crust is replaced by a savory almond one. The spunky filling uses spinach mixed with goat cheese (especially alkalinizing) instead of the usual ricotta, which is considered to be mildly acidic.

Savory Almond Crust

1-1/4 cup raw almonds
Zested rind of 1 organic lemon
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil

Place almonds on a rimmed baking sheet and bake at 350 degrees F until crisp (15-18 minutes). Cool and grind in a food processor to a fine meal. Add lemon rind, salt, and pepper, and while machine is running, drizzle in olive oil. Pat crust into a pie dish and fill or bake for 20 minutes at 350 degrees F.  if you want to use a chilled filling (cool crust first if so).

Goat Cheese And Spinach Pie Filling

6 ounces fresh (soft) goat cheese
1/4 cup whole wheat pastry flour or oat flour
1 egg, lightly beaten
1 teaspoon sea salt
1/4 teaspoon smoked paprika (optional)
1/2 cup feta cheese, crumbled
1 pound baby spinach, lightly steamed and squeezed dry-ish
OR 1 box frozen chopped spinach, thawed and squeezed as dry as possible

Combine ingredients in the order given, stirring well. Spoon into an unbaked Savory Almond Crust shell (see above) and bake at 350 degrees F until puffed and golden (30-45 minutes). Serve hot or at room temperature. Serves 6.

Hearty Dinner Salad

2 cups baby spinach
2 cups young kale, shredded
2 cups red cabbage, finely shredded
2 cups Savoy or Napa cabbage, shredded
1 red or yellow bell pepper, thinly sliced
1/4 cup red onion, thinly sliced
1 cup cooked beets, chopped
1 cup grapefruit sections, peeled
1 mango, peeled and sliced
1/4 cup parsley, stemmed
1/4 cup roasted almonds
1/2 cup feta cheese, crumbled
1/4 cup Spicy Maple Dressing (see below)

Combine all ingredients, toss gently and let stand 15-20 minutes before serving. Serves 4.

Spicy Maple Dressing

1/3 cup virgin olive oil
1 tablespoon citrus ponzu or rice vinegar
1 clove garlic, minced
2 teaspoons maple syrup
2 teaspoons flaked nutritional yeast
1/4 teaspoon smoked paprika

Combine all ingredients, adjust quantities to taste and shake well to emulsify. Refrigerate leftovers for up to 5 days. Makes about 1/2 cup.

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Beneficial Bees & Bugs

Joining Generations

I spent a lovely Mother’s Day with my sons, who took turns cooking and cleaning, then helped me in the garden, along with my mother (who is turning 88 but still loves to garden). We were joined by my house guest, Summer, who just turned fifteen and is discovering her own delight in gardening.

We made a perfect Maiden-Matron-Crone trio as we delved and divided, weeded and winnowed together. At one point, I asked them not to disturb a swath of native plants intermingled with a jumble of herbs, explaining that it is a bug bank. It was the perfect opportunity to introduce the role of beneficial bugs to a young gardener.

Bringing In The Bugs

ladybug & larvaNewer gardeners can understandably be confused about the role of beneficial bugs in the garden. Scary advertising campaigns suggest that the only good bug is a dead bug. In truth, over 95% of all insects are benign or actively helpful.

If you don’t find them in abundance, the best of the helpful bugs can be bought from nurseries, where they are known as beneficials. Some, like ladybugs, are cute looking, gaining them instant acceptance. Aphids are also formidable aphid eaters, but unless you know what they need, releasing ladybugs is likely to be more frustrating than functional.

What Do Bugs Want?

Adult ladybugs are harvested while hibernating. When they wake up in your garden, the first thing they want is water and the second thing is sex. To keep ladybugs in place, lightly mist the surrounding foliage before releasing them. You can’t help with the sex part, but providing water will ensure that procreation takes place in your garden.

Mating adults soon produce larvae, little black wigglers that look like baby alligators. These eat many times their weight in aphids each day before turning into the familiar spotted adult form.

Caterpillar Killer Wasps Preferred

Tiny parasitic wasps almost too small to be seen are used to control the destructive, nonnative tent caterpillars that periodically ravage our gardens and woodlands. These little wasps also appreciate damp foliage and should be released on a warm, windless day. They don’t sting people or pets and are amazingly good controls for rampaging caterpillars.

Beautiful, Bountiful Bees

We hear a lot about honeybees in trouble these days and many gardeners want to know how to help. Honeybees are not native to the Northwest, though we do have hundreds of native species (all classified as solitary bees). One spring, my kids identified over 30 kinds on a single pear tree in full bloom. Like the honeybees, our native bees are harmed by pesticides and herbicides and their numbers are falling rapidly.

We need bees to pollinate much of the foods we eat, as well a countless flowers, trees, and shrubs. To attract bees to your garden, plant a wide variety of flowers, giving preference to single rather than double forms. Some bees have a hard time wriggling into complex double flowers, but simple annuals like sweet alyssum and cosmos are appreciated by all kinds of pollinators.

Our Pollinator Pals

Bees are far from the only pollinator for Northwestern plants.  Wasps, ants, moths, birds, bats, and butterflies also do their share, and even the lowly mosquitoes pollinates certain bog orchids.

Native bees naturally prefer native plants but also visit their exotic cousins, from asters to yarrow and rhododendrons to roses. Native favorites include flowering currant, willow herb, lupines, Oregon grape, penstemons, goldenrods and geraniums. Rosemary, lavender, mints and most other herbs are also popular with many pollinators.

Building Your Bee & Bug Bank

Whether you want to encourage birds, bees, or butterflies to visit your garden, the goals are the same. First, plant a wide range of flower forms and colors to appeal to the greatest number of pollinators. Choose a sequence of blooms to create the longest possible blooming period. Big clumps of the same kind of plant are more attractive to pollinators than scattered singletons (and look better to humans as well).

Once you bring in these native creatures, you’ll want to provide food, water, shelter, and a safe environment. While hummingbirds, bees, and butterflies all like flower nectar, butterfly larvae (and some bees) need fodder plants as well.

Good Bugs Need Shelter

This means allowing baby caterpillars to eat some leaves and letting leaf cutter bees slice a few circles from leathery foliage like rose leaves. Some butterfly caterpillars also wrap themselves in leaves as they pupate, so it’s important to leave these bundled leaves alone.

My bug bank planting does net get rigorously weeded or trimmed because it harbors larval beneficials that need a stable home environment to mature in. To provide this, place your less-groomed bug bank plantings by the garage or amid the shrubbery where it won’t be visually obtrusive.

Cool, Clear Water

All critters need water as well, whether still, running, or in the form of mud (butterflies like to wallow in mud). A birdbath will serve many pollinators, especially if you splash some water around when you refill it each day, since some bees and butterflies drink best from damp soil.

Lastly, never spray anything but water when bees or other beneficials are present (usually in full daylight hours). Even the safe and generally nontoxic pesticides included in natural care programs (like neem oil and insecticidal soaps) can harm or kill bees and other non-target creatures.

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