Fair Time in RobCo!

by Stacey Haag

The 157th annual Robertson County Fair was held in Springfield August 6 - 10. The weather was beautiful all week, and thousands of visitors came out to enjoy this cherished tradition. RCMGA decorated a beautiful booth in the exhibition hall. Volunteers staffed the booth, answered questions, and passed out seeds to curious fairgoers. Many of our members also entered items in the fair and earned ribbons. Read on to see some of their winning entries!

Thank you to everyone who helped make our booth a success, including the many interns who volunteered. Our booth won 1st Place! A special thank you to Claudelle Lyall who provided the stunning artwork.

Interns Visit Hopecote Farm

by Ginger Hollingsworth

Michel Karas is an intern from the most recent Robertson County Master Gardener cohort. Her family, nephew Isaac Balduf and niece Amy Green, owns and operates Hopecote Farm at 913 Blackwood Rd in Springfield, TN. It is a cut flower farm operation. This is the first year of its operation. They planted four 100-ft rows of flowers. Michel shared with our cohort at our final meeting on August 13 how challenging water/irrigation and growing has been due to the land being previously used to grow corn, wheat, etc. Interns were able to cut their own fresh flower bouquet to take home. Zinnias and sunflowers were plentiful and colorful. The farm is hoping to host a fall festival later this year. To view "U pick" days and other events, connect with them on social media – @hopecotefarm on Instagram and Hopecote Farm on Facebook – or online at www.hopecotefarm.com.

Visiting the Chicago Botanic Garden

by Sarah O'Neal

This summer, my family took a trip to Chicago to explore the city. We planned for all the usual tourist attractions, a game at Wrigley, going up in a tower to see the city, walking along lake Michigan, Navy Pier, Miracle Mile, and of course the Architectural Tour via the River at Sunset. What we didn’t plan for was touring the Chicago Botanic Garden. Our baseball game ended up being delayed by 4 hours, which couldn’t have been more perfect. We visited mid-day on a Sunday, and I have to say it’s a bit overwhelming at first, especially as a Master Gardener Intern. Their vast variety of gardens and beauty is stunning. I took my family, husband and sons, aged 16 and 11, expecting to drag them through it all because plants really are not their thing; however, they were speechless at the beauty of the gardens, at times. There really is something for everyone of all ages.

The Chicago Botanic Garden spans 385 acres. There is a lake that weaves itself through the acres, creating islands connected by bridges to specialty areas and gardens within the gardens. Past the visitor center, the first bridge leads you to The Crescent. We were trying to make the best of our time, so we moved quickly to the Heritage Garden. I could have spent a ton of time in this garden and taken so many more pictures. It was surrounded on one side by bald cypress that had been manicured into a perfect divider to represent the edge of this garden and the transition to the next. Inside the garden, there were mini gardens that covered different varieties within a family. My favorite was the mint family, Lamiaceae, because I like to grow herbs, and many herbs are in the mint family.

There were SO many different gardens: rose, bulb, butterfly, aquatic, railroad, fruit and vegetable, Japanese, sensory, and even an enabling garden! What is that? It’s a garden that provides ideas for anyone wishing to have a garden, no matter their age or physical ability. Some of the gardens did have nets over their trees because of the cicadas, and the bonsai garden was moved inside for fear they would destroy the tender branches. One thing they had that I was happy to see in person was a real live corpse flower! I watched one open online at a nursery in San Diego about a year ago, but it was hard to appreciate how big the pod was on a screen. It had not started to open so I did not have the experience of the smell. I can’t say I’m complaining about that.

Another family favorite was the fruit and vegetable garden. The kids walked through asking, “Can we plant this at home? Look how they did this!” It was so great to see them spark an interest in something that I’m passionate about. The vegetable garden was planted terrace-style, next to the water and in such beautiful rows! I would’ve loved to have seen them a month later, all filled in and ready for harvest.

With time running low, we had to quickly breeze our way through some of the gardens. My family promised me that we’d come back again sometime and spend more time wandering through. My last and favorite view was standing out past the edge of the rose garden, looking towards the Japanese garden. It was a view that felt like one you would only see in movies – so peaceful and beautiful.

If you’re ever in the Chicago area, I highly recommend taking the time to see the Chicago Botanic Garden. I would suggest planning to spend 3-4 hours there. You can plan your trip and find general information by visiting chicagobotanic.org.

The Three Sisters Demo Garden: Lessons Learned

by Kathy Doss

Gardening is as much about the journey as it is about the final harvest. Our Three Sisters demonstration garden at Highland Rim perfectly illustrates this. A collaborative effort among several Master Gardeners, planting this traditional Native American garden proved both rewarding and educational.

We kicked off the season by spreading manure generously donated by the cows at Highland Rim. Surprisingly, this task was a fun and bonding experience for our gardening team. With additional donations of potting soil and cedar timbers, we were able to start our garden at minimal cost.

Early May brought ideal conditions and high hopes. Our garden thrived, becoming a lush oasis amidst the surrounding landscape. The fast-growing cornstalks were a magnificent sight, but their beauty proved to be a double-edged sword. As they towered over the garden their shade increasingly hindered the growth of our beans and squash. Lesson 1: The timing of planting in a Three Sisters garden is crucial and the height of the corn is pivotal.

June brought a stark shift in conditions. Intense sun and scarce rainfall challenged our garden. Despite diligent watering, the beans struggled to climb their cornstalk companions. Meanwhile, our squash plants faced a more insidious enemy: the squash bug. These pests inflicted significant damage, a disheartening setback. Lesson 2: Be vigilant in removing squash bug eggs from the plants before they hatch.

July offered little respite. The beans remained stunted, shaded by the nine-foot-tall corn, and the squash continued to battle the persistent bugs. While the corn did produce ears, many kernels were missing due to inadequate pollination. Since corn is wind-pollinated, this indicates our garden was not large enough. Lesson 3: A 12' by 12' garden is insufficient for optimal corn growth.

Despite these challenges, the experience was invaluable. We learned the importance of careful planning, recognizing the need to plant beans and squash before the corn creates excessive shade. Additionally, we'll choose a shorter variety of corn to ensure more sunlight reaches the companion plants. We will diligently monitor the squash plants for bug eggs and promptly remove them before they hatch. We also plan to expand the garden's size to ensure proper pollination for all the corn.

In September, our learning adventure will continue. We plan to experiment with different types of cover crops and eagerly anticipate the knowledge gained from this exercise.

As we look forward to next season, we approach the garden with renewed purpose and knowledge. Although this year's harvest may be modest, the knowledge we've acquired and the companionship we experienced are immeasurable. I strongly encourage all Master Gardeners to participate in the demonstration garden—it is a worthwhile experience.

 For background information about the Three Sister's Garden see the June 2023 Leaflet: https://myemail.constantcontact.com/The-Leaflet---June-2023.html?soid=1138500251013&aid=huaySiUgwnY

20 Interesting Facts About Bees

by Earth Unreal

submitted by Rich Latane

1. Did you know that honey never spoils? Archaeologists have found pots of honey in ancient Egyptian tombs that are over 3,000 years old and still perfectly edible!

2. Did you know bees are essential for growing many of our foods? They pollinate about one-third of the food we eat, including fruits, vegetables, and nuts.

3. Did you know honey has natural healing properties? It can help soothe sore throats and even speed up the healing of wounds and burns due to its antibacterial qualities.

4. Did you know bees produce a tiny amount of honey in their lifetime? A single worker bee produces only about 1/12th of a teaspoon of honey in her entire life, but together they make a lot!

5. Did you know bees communicate through dancing? They perform a "waggle dance" to tell other bees where to find the best flowers.

6. Did you know honey can help your brain? It contains antioxidants that may support brain health and improve memory.

7. Did you know beeswax, made by bees, is used in many everyday products? It's found in things like candles, lip balm, and even some types of food packaging.

8. Did you know honey can be a natural energy booster? It provides a quick source of energy because it's packed with natural sugars.

9. Did you know there are over 300 types of honey in the United States alone? The flavor, color, and aroma depend on the flowers that bees visit.

10. Did you know that beekeeping helps many communities around the world? It provides income, supports agriculture, and helps improve food security in many regions.

11. Did you know honey can be used as a natural preservative? Because of its antibacterial properties, honey has been used to preserve fruits and other foods for centuries.

12. Did you know that some bees can recognize human faces? Studies have shown that honeybees can remember and recognize human faces, much like they remember different flowers.

13. Did you know honey can improve your sleep? A spoonful of honey before bed can promote relaxation and better sleep by raising insulin slightly and allowing tryptophan to enter the brain.

14. Did you know bees are colorblind to red? Bees can see ultraviolet light, which humans can't, but they can't see the color red. Instead, they see it as black.

15. Did you know honey can help with seasonal allergies? Consuming local honey is believed by some to help build immunity to local pollen and reduce allergy symptoms.

16. Did you know that royal jelly, produced by worker bees, is fed to all bee larvae? However, only those destined to become queens are fed royal jelly throughout their development.

17. Did you know honey has different medicinal uses in various cultures? For example, in Ayurvedic medicine, honey is used to treat digestive issues, and in ancient Egypt, it was used to treat wounds.

18. Did you know bees have a built-in GPS? They use the position of the sun, the earth's magnetic field, and their own memories of landmarks to navigate and find their way back to the hive.

19. Did you know honeybees are the only insects that produce food eaten by humans? They are unique in their production of honey, which has been a staple in human diets for thousands of years.

20. Did you know that honey can vary greatly in taste and texture? The type of flowers the bees pollinate affects the flavor, color, and texture of the honey. Some honey can even be creamy or spicy!

Thank you, precious bees!

Profiles in Gardening...

Gina Ernst

Name? Gina Ernst

Why did you become a Master Gardener? I have always enjoyed planting flowers and a small garden. During Covid, I got into native plants. My husband and I have been slowly taking non-natives out of our flower beds and planting bee-friendly natives. We may have planted a few in the wrong place! I wanted to become a better gardener and learn more about planting native pollinator-friendly gardens. 

What types of gardening are you most interested in? Pollinator gardens, vegetable gardening 

What are two of your favorite plants? Peony, lavender 

What is your favorite thing (so far) about Master Gardeners? Getting to know people and forming new friendships. 

What other hobbies or interests do you have? Beekeeping, crafting 

Where other than Robertson County have you lived & gardened? Cheatham County 

How did you first become interested in gardening? During my childhood, helping my mom get the flowers looking good around the house. 

What are two interesting things about you that we don’t know? I am a beekeeper. I take pictures of hearts all day! I am a cardiac sonographer.

Tomato Pie

by Stephanie McMurry

Looking for ways to use up those delicious tomatoes from your garden? Try this recipe for Tomato Pie! It makes a great dish for a potluck or family reunion gatherings.

Preheat oven to 425 degrees. Oven temperature will be reduced to 375 after 20 minutes of cooking time.

Ingredients:

1 pie crust-homemade or frozen. If frozen, thaw according to package directions.

2-3 pounds of fresh garden tomatoes. Use a variety of colors and sizes.

1 teaspoon salt

1/2 cup mayonnaise

2 large eggs

8 ounces shredded sharp cheddar cheese

2 Tablespoons chopped fresh parsley

2 Tablespoons chopped fresh dill

1/4 teaspoon ground black pepper

1 1/2 Tablespoons plain yellow cornmeal

Fresh herbs-whole basil leaves for garnishing

1. Slice tomatoes and place them on paper towels or wire rack to drain away some of the liquid. Lightly salt tomatoes to help speed the process. Let sit for about 20-30 minutes.

2. Stir together the mayonnaise and eggs. Mix in the cheddar cheese, green onion, parsley, dill, and pepper.

3. Assemble the tomato pie. Option: Pie crust can be removed from the pie tin and arranged on a sheet pan as a galette. Sprinkle the cornmeal inside the bottom of the crust. Arrange tomato slices in the pie crust and overlap to fit. Top with half of the cheese mixture. Repeat with another layer of tomatoes and top with the remaining cheese mixture.  Place the remaining tomato slices on top.

4. Bake for 20 minutes at 425 degrees. Remove pie from oven and wrap edges with aluminum foil. Reduce oven temperature to 375 degrees and continue to bake for about 25-30 minutes.

5. Remove from oven and let cool for about 1-2 hours before slicing and serving.

Master Gardeners Bring Home RobCo Fair Ribbons

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