Grazing in the Garden

   It's no secret; late summer makes our gardens a desert wasteland. Weeds overtake productive plants and what they don't destroy heat and pest do. The past few weeks of clean out and cull left the garden rather empty and without purpose. Not this weekend.

 

      This weekend the garden gates are open wide letting the herds and flocks in. Free to roam the grasses and leftover roughage, the herd gleans weeds and seeds. Doc will nibble tougher things goats won't touch, and the chickens will scratch out grubs and insects before the next planting season begins. Soon they will have our plots stripped clean and ready to go!

     Naturally Hadassah will take her place just outside the gate ensuring everyone stays in their place busy at their task. She is quite the goat wrestler when need be!

     Southern gardeners, clean out your beds, solarize your soils, and get ready; the next planting dates are nearly here!

   

Let's Talk: Dairy & Chevre

     It's no secret- I'm a goat mamma. Those little blue eyes and nubby wet noses just melt my heart every time my feet take me past their fence. My love for these feisty characters isn't the only reason they make their home here, it's the milk, of course. For several years now we have had our very own little homestead dairy set up; a gift and blessing to every growing family who has one.
     Let's be clear and honest by saying keeping a home dairy up and going, even if it is just for you own family is a challenge; rewarding, but a challenge. Illness happens, accidents occur, a power outage, loss and life are all part of the every day run of things. Dairy work is a commitment much like being a parent is, after all, goats don't milk themselves.
     Our home dairy produces half a gallon of milk a day, and this is the low season for production. That fresh milk becomes yogurt, kefir, cheese, and even ice cream. It was a long learning process, but those delicious products are now a family staple; one I can't imaging being without. The easiest, most simple cheese we make is Chevre; creamy and rich with a hint of tang, we use it just like cream cheese.

Chevre

1 packet Chevre direct set culture

1 gallon milk

# Bring milk to 86 degrees.

# Stir in Chevre culture, let rehydrate 2 minutes, then stir.

# Cover and let set for 12 hours..temp is ideal at 72 degrees.

**My kitchen is very warm..sometimes I set the pan in a sink of cool water to keep the culture from being too warm.

# Ladle curd gently into a butter muslin lined colander; hang and drain 6 to 12 hours..to your desired consistency. 

**Our Chevre is kept on the creamy side; easy to spread..so 6 hours for us.

NOTE: I order my starter cultures here. I realize that cultures can be purchased, activated, and maintained, but I have just not yet arrived at that place in my cheese making; it is a goal, just one I haven't attained.

   Admittedly..I love the flavor and versatility of this cheese and use it daily in my kitchen. The down side is their need for a purchased culture, however, that is something I am working on. For now, I buy in bulk, rotate the types of cheeses we make: culture based, rennet cheeses, and when all else fails..cheeses made with lemon or vinegar as a base. Now, excuse me while I go make a snack..all this talk of cheese gave me a craving!

Nourish and Recover

Hot and nourishing soup

    Tonight I sit with ice chips in hand, recovering for this morning's rude awakening. Nothing stops me in my tracks like a wicked stomach bug. This is the first time I have been sick with out any of my girls at home. Usually we take turns fetching ice, gathering tissues, and making a pot of hearty chicken soup. Tonight I relied on my own devices as my farm guys managed feeding and milking; have I mentioned, my guys do not milk..but that is another post!

NOURISHING CHICKEN SOUP

Broth:

1 whole bird, skinned and washed

8 cups water (or enough to cover bird in pot)

1 tablespoon cider vinegar

1 onion

5 garlic cloves, smashed

2 chilies (fresh or dried)

Place all ingredients in a stock pot (or crock pot) and cover. Simmer 12 hours- low and slow. Remove the bird- take the meat off the bones and refrigerate until needed. Place the bones back in the stock pot and simmer 12 more hours..skimming if needed.

The longer you cook the stock, the richer and more flavorful it is. 

After 24 hours, strain through a fine mesh sieve (or cheese cloth), discarding bones/veggies. 

Either freeze the stock in quart containers or place it in a large pot and make soup.

Soup:

Broth from above (fresh or thawed)

4 onions, coarsely chopped

8 carrots, peeled and coarsely chopped

6 celery stocks, coarsely chopped

2-4 zucchinis, thick sliced

1 small head broccoli, coarsely chopped

5 garlic cloves, finely chopped

4 inch of ginger, grated

2-4 tablespoons sea salt

2-4 teaspoons crushed red pepper

small bunch basil, rosemary, sage and oregano

a large bunch of thyme

chicken meat from earlier cooking

fresh parsley (to top at serving)

In a stock pot, simmer all ingredients (except the meat parsley) until veggies are fork tender. Stir in meat just to warm..adding parsley at serving time. 

This soup freezes well in serving portions or quarts.

Fortunate for me, broth was already made and frozen for days like this. Chicken was leftover from Monday's dinner, and veggies were on hand making this a bit quicker process.

   We have been eating this soup for several years now; when recovering from illness, detoxing after heavy meals (or seasonally), and after a nasty migraine. It is a blessing to us..I hope it is a blessing to you. Now, off to enjoy a little nourishing..after... :)

Shall We Wok: Citrus & Soba

    Before we fire up the stove, let's just take a moment to get acquainted with Soba. Soba are an 'authentic Japanese noodle' made with buckwheat flour and water. These amazing things caught my eye one day and have now made themselves right at home here in the wok. I can not tell you how readily they absorb the flavors you add to them; tangy soy, pungent ginger or fiery peppers and garlic- yum! Four minutes in boiling water and you have tasty, oh so versatile, noodles to toss in your favorite stir fry. (Okay, and they are organic, and healthy- low carb, but they really taste good).

    Now that introductions are complete, let's stroll on over to the gas and fire it up.  I am using a stainless steel wok; I had a non-stick one, but ruined it completely and never went back. Note, before we actually lite the fire, all supplies are gathered and chopping complete. There is no time for grabbing anything from the fridge or smashing garlic once the wok is hot. When cooking with a wok, set that big beauty on the burner and light it up; full fire here, ladies- get it hot! You want that puppy smoking before you add anything to it. To test for readiness, drop water into the wok. If it dances and evaporates quickly- ready.
    My method comes after reading and reading and testing and screaming; it took me a bit, but we found a plan and we are at peace. Once the wok is ready, a slight drizzle of oil runs down the sides of the wok bowl as I lift it off the burner and swirl it around. A few aromatics are introduced to season the surface (generally a garlic clove and a chili). I cook meat, remove to cook veggies, remove to introduce a sauce and then toss. Quick charring starts the process, resting redistributes the juices, and returning allows the dish to come together; a good two minute toss usually gets the job done. That said, let's cook!

Citrus Soba Stir Fry

The elements:                                                                  The Sauce:

4 oz. Soba, cooked                                                         1/4 cup orange juice

6 cups fresh Julianned veggies,                                         1 Tablespoon soy sauce

   such as broccoli stems, carrot,                                      1/2 Tablespoon siracha sauce

   cabbage, or squash                                                       1 teaspoon sesame oil

oil to drizzle in the pan (olive, peanut, or coconut)             2 teaspoons minced ginger

clove of garlic                                                                  1 clove garlic, minced

one red chili

   Wish together the ingredients for the sauce and set it aside. Prep all veggies (a precut veg pack works well; we tried the broccoli slaw bag with success). Heat the wok. Drizzle oil adding the garlic clove and chili. Allow the aromatics to sizzle a bit, but remove them before they burn (we are done with them, so toss them out). 

    Add the slivered veggies to the seasoned oil. Toss veggies vigorously pushing them from the bottom to the sides and back again until a slight char can be seen; generally about two minutes. Remove them and set aside. Add the sauce to the pan by drizzling it down the sides of the wok- this keeps the wok temp high. Toss gently allowing the sauce to reduce a bit. 

    Now return the veggies giving them a nice coat of sauce and letting them heat a bit. If they are not cooked enough for you (I like mine rather crunchy) set a lid over them and steam two to five minutes. Add the cooked and drained Soba, tossing to coat. 

    Plate and enjoy!

    Let me say, this is delicious, but not quite spicy enough for my family. We added additional siracha to the plated meal as well as a bit of salt. To complete the meal, we had roast chicken and a bowl of fresh fruit; perfect 'after work out' meal! 

     

The Almighty A1 Bottle

     It was our family birthday tradition; something looked forward to year after year- angel food cake. Whenever a birthday drew near, we knew any day now we would walk through the door welcomed by the sweet aroma of cake; the distinct scent only an angel food cake yields. We were also greeted with the stern warning that a slammed door meant a fallen cake!
      Angel food cakes are strange and amazing concoctions. Eggs beaten soundly into submission, infused with bits of sugar and a hint of vanilla and oozed into a pan that always scared me half to death. I have always been thoroughly convinced that one day the batter would find a way to creep out of the bottom..since the bottom is not actually attached to the sides. To this day I hold my breath every time the cake batter goes into the pan- every time. Issues..I know.
       One thing I could never figure out was the A1 bottle. No matter which family member seemed to be making angel food cake, the same item was used for the all important upside down cooling. As soon as the cratered cloud top began to sport brown peaks the all important, all mighty A1 bottle was called forth to higher service. No longer just a condiment for savory meat meals, the A1 bottle performed the amazing feat of supporting a ginormous, piping hot cake until the magical cooling time.
       With out fail the cake always come out just right, the bottle never wavered under its task, and the cake made it to the table heartily topped with seven minute icing. I suppose there must be some grand scientific, algebraic answer to the reason A1 bottles perform such amazing feats; I sure haven't discovered it. Either way, these days, I make the angel food cake..and with out fail my breath is held every time..and the A1 bottle comes into service faithfully serving with Atlas-like strength. Here's to birthdays, blessings, and the almighty A1 bottle. 

Finally Back at It

    After a week in and out of the shop, an online part search, and a delivery date later we are finally back in blog land. These past several days found us prepping and planning as we start another year of home educating. Farm boy enters his junior year with great hesitation on my part, after all, precal is not my subject!
    To get us back in the groove we are in the sewing room preparing our machine for the task of machine quilting. While not my preference, machine quilting is a skill I have used over the years and still work to improve upon. Let's hop over and take a look.

Technical Difficulties

Hey guys! Sorry for the inconvenience, but Simply Scaife blog will be down due to computer problems. Hopefully, we'll have the computer fixed soon and should be able to resume blogging.
-Simply Jenn

Gourds, Gourds, Gourds

 

      What can I say about gourds? Over the years attempts have been made to grow these decorative crops, yet, most of those efforts failed miserably. It seems a humid climate makes it quite tricky. You see, gourds need to dry on the vine after a nice hot growing cycle. Texas provides the heat and a perfect growing cycle, but just when the gourds need to dry off and harden we get a deluge. Rotting is the final outcome. 

       Every once in a while southern nature gives us a break, offering a season just right for pretty little gourds. This year was looking like one of those years, but we just had two days of wet. The rain was desperately needed, so I won't complain, but the gourds might. 

        I have dried some and made bird houses with them. The last one broke this year after the branch it hung on fell. No one can say whether the gourds growing this season will make it. We generally leave the gourds until the vine has died away and the outer skin has browned. Every time I tried to pick them early and dry them they have molded horribly. 

        Today, I walk through the garden and marvel at the range of funny shapes and sizes- farm boy planted so many unique gourds this year. Maybe we will get a few from the massive tangle of vines; who knows. Are you a gourd grower? Share your experience with us.

Time for a Wok?

    This year is the year I once again delve into the world of the wok. The arrival of a shiny new stainless steal beauty has awakened my interest in slice and saute. Tonight the test run was rather simple and somewhat dull; broccoli and carrots. Don't judge- we have to start somewhere.
     So why a wok? The answer is simply- health. Using a wok decreases the cook time and amount of oil needed- not to mention boosts that veggie intake. Now, the down side of wok cooking can be the desire to 'sauce it up' with thickened asian sauces. That would defeat my purpose for wanting one!
     What have we wok'ed so far? Just veggies. The basic run down is: a hot wok, drizzle of oil to which I added a clove of garlic, slice of ginger and a small chili. Once those spices release their oils I pulled them out and tossed in beautiful rainbow veggies; the thinner the slice, the faster the cook. From here a toss of balsamic and a few slivered almonds- voila! Veggie side dish; low cal and quick, quick, quick.
     What's next? The plan is to 'wok a week' testing new tastes and combinations adapting traditional recipes to the flex-recipe setting while keeping the meals nutritious and colorful. So, wonderful friends....What do you say? Shall we wok?

Zaida's Day

    

Follow our herd queen though a typical day on the family homestead.

    Morning dawns bright and warm as the sun rises over the homestead. Zaida waits at the stall gate; milking time is soon.
    On the stand, Zaida, enjoys a hearty breakfast with oats and grains; a great start to the day. A friendly barn cat keeps her company as she crunches and munches. Good milking is rewarded with a nice rub down and a handful of raisins.

     Morning chores complete, Zaida leads the herd to the grazing pasture for an afternoon of nibbling and napping. Yearlings and youngsters follow at her heals, their mammas close behind, seeking out tender greens and choice leaves. Doc keeps watch nearby; he's always ready to call alert to a stranger on the grounds.

      Day burns hot as Zaida seeks relief in the shade of an oak tree. The earth cools her tummy as she rests; the others join her there. They enjoy gentle conversation; mumbles and bleats only they understand.

       Sometimes a special treat comes her way. Zaida loves the sight of the big yellow wagon bringing snippettes and clippings from the garden beds. Today it holds hearty kale and tasty carrot tops; perfect for a late day snack.
       The sun shifts to a softer place in the sky as evening chores start. Once again, Zaida climbs the stand offering hearty milk and cream. The barn kitty waits for a sample of frothy foam while Zaida enjoys her raisins and rubs.
        Darkness falls as Zaida nestles down in the stall. Babies bleat nearby while a rooster calls everyone to roost. Satisfied and at peace, she lowers her head and closes her eyes catching much needed sleep before another day dawns.

Tasty, Yet Crazy- Spring Rolls

 

     This week finds outdoor temps rocking triple digits with humidity to match. Getting nourishing meals on the table in this heat can be quite a challenge and salads get old rather quickly. One solution we have tried is spring rolls; quick and healthy, right?

       If you are not familiar with spring roll wrappers let me share: they are made of rice flour and starch, paper thin, and..well, different. On one particular afternoon, I gathered roast chicken and leftover salad to go into my spring roll wrappers. Following directions found online, I dipped the wrapper into water and ever so carefully patted it on a tea towel before filling it..not too full.

       The farm boy and I love these quick and tasty rolls with balsamic dressing..believe it or not my husband ate them with us. He found them less than appealing admitting he only tasted them because of our daughters' priceless reaction the first time I made them.

        On that first attempt I placed a plate full of these pretty see through rolls in front of my starving teens. Pride and joy beamed from me at my amazing gourmet accomplishment; the reactions were...priceless.

   Teen #1: the mere sight of the see through wraps sent her into 'no way no how' land. Tasting it was not an option.
   Teen #2: excitement at the sight of these healthy rolls (we had seen them on a cooking show)..until she picked it up. Seems the texture of the 'wet and clammy' roll reminded her of 'dead people skin'. It took a lot of coaxing to get her to taste it...and then she equated it to the feeling of a 'hunk of skin on the roof of your mouth after you burn it on hot soup'..ok.
   Teen #3: could care less what it looked like, slid right passed the texture, and scoffed two down without even swallowing. His only comment was it took too long to make them..apparently he was starving to death.

      I suppose the moral of the story is; spring rolls are not for every one. We even baked them once with similar response..I believe teen #2 said it tasted like dry dead people skin. What is she, a zombie? Who knows what dead people skin tastes like anyway? Teen #1 and #2 no longer live with us, one is married and one in college.. and my husband, well, his work schedule keeps him from having to eat them with the farm boy and I. Never the less, every time these find their way to our dinner plate we seize the opportunity to do a little teasing...who could ever forget 'dead people skin'?


**We make them with any finely copped veggies and meat, but have also tried them with fruit. The fruit ones are excellent dipped in a honey-yogurt!

Hop Over

Let's hop on over to the sewing room to take a look at quilting design and the motif I chose to use on this spring picnic quilt.

August Planning

     The month of August tends to slow us down driving us to stop and consider where we go from here. It is time to reevaluate our homestead routines, curriculum plans, and even take stock of our 'things'. Hot afternoons give us the best opportunity to take a seat by the fan with a tall glass of iced tea and take stock of how things have been and how they need to be.
      For the first time, we find ourselves with only one teen here at home. The quiet has been a strange thing to get use to. The farm boy and I have been working through curriculum evaluations pulling books and planning the year's educational activities. A junior in high school, he has a voice in his course of study, offering the freedom to pursue extra activities as long as he maintains the core studies.
     Gardens are pulled and planned out. With my household getting smaller we are trying to determine if garden space should be adjusted or simply organized with the intent to share. Maintaining three large gardens might prove to be a challenge for the two of us.
     The herd needs thinned- I never maintain more than three or four goats at a time and right now we have eight. Three babies are up for new homes, but no new homes have been found. After this busy week, we intend to post them more publicly.
      Chickens have been wonderfully productive and quite hearty this year. Spring will find me adding some new ones to the flock, as usual. I am playing with the notion of some more ducks. They generally house in one of my gardens offering a relief from pests and plenty of good manure.
       My schedule has changed and my husband's is set to change as well. This will make things even more interesting as we determine how and who gets what done where. The goal is for all the chores not to fall on one person. That can be difficult when routines shift drastically.
        As of today, my plan is to catch up on some house work, make some feta cheese, and just plain detox from this crazy busy week. Happy weekend!

This Last Day

    For the past few days I have been hosting training sessions for teachers to help them implement fitness, gardening and healthy guidelines into the classrooms and curriculum. The turnout was lower than we hoped, but those in attendance seemed genuinely interested in getting the ball rolling and improving our learning environment.
    Today is the final day for training; our research focus schools are attending a more intense session today. Being there among all the books and bulletin boards stirred fond memories of my classroom years. My heart aches for desks, folders and all the posters that fed those creative learning years. Even my home school classroom has gone, leaving behind one lone student with a rolling cart of books and supplies. I miss beach ball recall games and hearing the victorious joy in a child's heart the first time they read aloud.
    Those days may have passed for me, but teaching, like learning, is a life long process. I may not be down the hall with desks and erasers, but I am in the gardens... the greenhouse, and even the office lending my experience and passion to those still in the trenches desiring to go one step further.
     On this last day I commit my heart to pray for fellow educators as they prepare and plan this educational year..and for students as supplies are purchased and schedules are made. God bless those in the trenches training up the future of our nation. 

Active Learning

    My recent training sessions have reminded me of a few things- not very many souls were endowed with the ability to sit for long hours just listening. I am an active learner and an active teacher. My body longs for a good stretch, a brisk walk, or even an interactive activity- not long term stillness.
     In my classroom, as well as my home school classroom, there have always been opportunities to 'get the wiggles out'. Restlessness does not seem to lend itself well to retained lessons..and I never expected it to. Bed sheet parachutes and hula hoops rested beside jump ropes and sidewalk chalk for those moments when the monotony had to be broken. Games were created to engage clapping, hopping, and walking around all while working through the times tables or spelling list. Activity wasn't necessarily a disruption, but often just part of our learning process.
      While I work now helping teachers implement gardening and physical activity into their daily curriculum routine resistance and reluctance have reared their heads. Many teachers find it a bother, unwilling to even consider getting kids out of their desks and onto their feet. Others may feel it is a good idea with obvious benefits, but just don't see where time can be invested in it. My answer..if it matters to you, you will find the time.
       So, while I head off to another day interacting with teachers I head out with optimism. Even if only one finds the enthusiasm to give it a try the experience of it may keep the spark alive. All of us feel better after taking a walk or moving around a bit..kids are no different. As we see our students' attention waning, let's give some activity a try. Settling them down is often easier than we think, and cooperation and participation will improve. Let's evaluate our learning routines and see if we can find a place for active learning time. 

The Garden and My Classroom

    My childhood memories are most often of gardens and growing things. From my father's rows of green beans to my grandparents' large farm garden, I spent more time there than anywhere else. The love for those memories led me to keep gardens a close part of my family's life. When I started teaching, that desire carried over to my classroom.

     Big red barns, towering paper sunflowers and plenty of butterflies found there place in the main theme of my classroom. Educational games involved hand drawn apple trees we 'picked' or paper chicks we 'gathered' as lessons were reinforced and introduced. Map skills and season learning came through a game called we called 'Down on Mrs. Scaife's Farm'. Children loved real pictures of our growing things as writing assignments came into the lessons and the connection we found there was priceless.
   

 

     I am the teacher who brings captured or dead bugs to class for everyone to study, sketch, research and question. My heart soared as little minds pondered with wonder the details of a butterfly's wings and the sticky toes of a small frog. Blown and dried eggs of every shape and size graced the shelves above my classroom library and a fishbowl sat on the corner of my desk. 

     Life began in a classroom, and in my experience, so does learning. Children seem to have a natural inner curiosity about the glory of growing, living things. The spontaneous miracle of a seed sprouting or the awesome joy of watching a chick break free of his egg spark a child's mind like nothing else. It has been my pleasure and joy to share this passionate marvel with many classrooms of children over the years. As we prepare for the upcoming educational season, let us consider our passions and the hearts of the children who will join us on this journey. How can we share our passion while igniting there's? 

Working on Some Basting

    This weekend found me tearing out the dead parts of our vegetable garden and watching another one of my kids pack up and prepare to leave. Needless to say, I have been very distracted lately with little attention to the things I enjoy- like quilting. Time to set aside the crazy and get down to business. We have a quilt to prepare. Join me in the sewing room for some basting tips and trials. 

Sunday

Hebrews 4

King James Version (KJV)

4 Let us therefore fear, lest, a promise being left us of entering into his rest, any of you should seem to come short of it.

2 For unto us was the gospel preached, as well as unto them: but the word preached did not profitthem, not being mixed with faith in them that heard it.
3 For we which have believed do enter into rest, as he said, As I have sworn in my wrath, if they shall enter into my rest: although the works were finished from the foundation of the world.
4 For he spake in a certain place of the seventh day on this wise, And God did rest the seventh day from all his works.
5 And in this place again, If they shall enter into my rest.
6 Seeing therefore it remaineth that some must enter therein, and they to whom it was first preached entered not in because of unbelief:
7 Again, he limiteth a certain day, saying in David, To day, after so long a time; as it is said, To day if ye will hear his voice, harden not your hearts.
8 For if Jesus had given them rest, then would he not afterward have spoken of another day.
9 There remaineth therefore a rest to the people of God.
10 For he that is entered into his rest, he also hath ceased from his own works, as God did from his.
11 Let us labour therefore to enter into that rest, lest any man fall after the same example of unbelief.
12 For the word of God is quick, and powerful, and sharper than any twoedged sword, piercing even to the dividing asunder of soul and spirit, and of the joints and marrow, and is a discerner of the thoughts and intents of the heart.
13 Neither is there any creature that is not manifest in his sight: but all things are naked and opened unto the eyes of him with whom we have to do.
14 Seeing then that we have a great high priest, that is passed into the heavens, Jesus the Son of God, let us hold fast our profession.
15 For we have not an high priest which cannot be touched with the feeling of our infirmities; but was in all points tempted like as we are, yet without sin.
16 Let us therefore come boldly unto the throne of grace, that we may obtain mercy, and find grace to help in time of need.

Weekend Gardening: Dead, Dead, Dead

    August arrives with triple digit temperatures leaving everything lackluster. This weekend I will drip and melt my way through garden clean up because it is no secret- a whole lot of it is just dead, dead, dead.

    Cucumbers left us a few weeks ago as our hot temps were followed by a rainy spell. Unfortunately that combination doesn't promote health and wellness for the squash family; the squash and pumpkins have gone as well without even producing anything.

     Tomatoes that were already showing signs of stress have gone crispy. Long stalks of brown stems and leaves have to come out; I can't take looking at them any longer. Forget the leafy greens. Our chard and kale suffered scorch; their grim remains are going to the goats.

    Peppers are still in great shape producing trays of fresh peppers of every shape and color. The eggplant has held out and produces a few nice fruits regularly. Then there are the ornamental gourd vines that seem to be creeping all over the place.

     Despite the droopiness of the herb garden a few butterflies still manage to pay me a visit especially after a morning's watering. Yes, my friends, it is August and it is time to tear it up and clean it out. The heat may drive me bats, but cleaning out the dead mess reminds me cooler days are coming. I don't you, but I can't wait to break soil and get growing again!

A Local Invite

Local garden growing friends, you are invited to attend a free webinar at our local county extension. Join me tomorrow for:

Growing Squash, Cucumbers and Pumpkins with IPM:

From Jayla Fry, Texas Master Gardener Coordinator: There will be a webinar on August 2from 11:30-1:00 p.m. Central time for Master Gardeners and Coordinators to learn and discuss growing squash, cucumbers and pumpkins with IPM. Dr. Rhoda Burrows, Extension Horticulturist, South Dakota State University will discuss planting and management; Celeste Welty, Extension Entomologist, The Ohio State University, will cover cucumber beetles, squash vine borer, and squash bugs; Michelle Grabowski, Extension Plant Pathologist, University of Minnesota will discuss powdery mildew, downy mildew, leaf spot and fruit rot diseases; and Dr. Mary Meyer, Extension Horticulturist, University of Minnesota will be the host and moderator. Three 20 minute presentations will be followed by 10 minutes of questions and discussion offered through umconnect.umn.edu.