Dawn Krueger - Everlasting Eats ... Freeze-Dried Cherries, Apples, and Cheese Curds October 28, 2025
Leaves ... Not In 'Vein' - Sue Hepp September 23, 2025
Irrigation System - Kathy Pederson August 26, 2025
Kathy explained the different method gardeners use to water their flowers and veggies including advantages vs. disadvantages of each.
1. Rain (great however, doesn’t account for hot sun and plants requiring more, consistent watering)
2. Overhead Sprinklers (beats hand watering; risk of soil-borne or fungal diseases)
3. Manual Watering (precise watering and fertilizing; labor intense as it requires more watering during very hot weather)
4. Soaker Hose Watering (more efficient with healthier plants; lack of precision and versatility, ineffective on slopes with water pressure issues)
5. Drip Irrigation Watering (set up in off-season, easy winterization, direct water to plant, labor intense set-up)
Kathy’s preference is drip irrigation watering for her plethora of raised garden beds. She stated that it was labor intensive to initially set up; however, it saves a great deal of time and guess work of when and what needs watering.
Kathy provided a handout with diagrams of what is needed for the basic irrigation system and how to set it up. She had samples of the different size hoses used and showed/explained when to use each.
Her compose bins are also set up using this method.
Garden Tour Photos: Mary Ouradnik - July 22, 2025
Invasive Shrubs - Sue Hingst and Barb Piechocki
Tuesday, February 25, 2025
Tuesday, February 25, 2025
| invasive_shrubs.pdf-1.pdf |
Making of Maple Sugar with Kathy Daul
Tuesday, October 22, 2024
Tuesday, October 22, 2024
‘Steam Canning’ with Mary Novak
Tuesday, September 24, 2024
Mary introduced steam canning showing her VKP canner that she uses for this process.
Four reasons for using this process rather than a conventional water bath
Important points from the presentation:
Tuesday, September 24, 2024
Mary introduced steam canning showing her VKP canner that she uses for this process.
Four reasons for using this process rather than a conventional water bath
- Less water (approximately 2 ½ quarts vs. a gallon or more)
- Much easier to manage (canner is aluminum and uses less water)
- Less time and energy (reach higher temperature faster)
- Kitchen does not get as hot using this method
Important points from the presentation:
- Use fresh fruits or vegetables (from garden - clean, dice or slice - into jars and canner)
- Follow recipe (‘Easy to Preserve’ is a good reference)
- Pack into hot jars, pour in hot liquid, leave ½” headspace (for expansion)
- Clean jar rim for a good seal
- Place jar lid and metal ring on jars. Tighten, but not too tight as 02 needs to escape during the process
- Timing is critical … watch gauge at the top of the dome to maintain correct temperature
- Steam should flow from the canner in a steady stream
- Let stand for approximately 5 minutes before removing the dome
- Remove dome making sure to keep the steam away from your face
- Allow the jars to cool and seal; store jars in a cool, dark area
Invasive Insects presented May 21, 2024 by Barbara Piechocki
'Petal Power' presented April 23, 2024 - Sue Hepp