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Thank You, Cellcom Green Gifts!
A heartfelt thank you to Cellcom for their generous support through their Green Gifts program, providing the Brown County Seed Library with a $600 grant! Cellcom actively collects old phones at all their locations, sending them to recyclers who then return funds to Cellcom. In 2023 alone, Cellcom awarded an impressive total of $23,000 in Green Gifts across their service area! We deeply appreciate their support for our project and commend their dedication to environmental sustainability and giving back to the community.
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Green Bay Moved to New Hardiness Zone
Last month, the UDSA released its updated Plant Hardiness Zone map and the Green Bay area was upgraded from zone 5A to zone 5B. This map tells the average annual extreme minimum temperature for the area and it indicates an average coldest temperature of 5 degrees higher.
For gardeners, this change primarily impacts perennial plants, as they remain in the ground throughout winter when lower extreme temperatures occur. The UW Horticulture Extension provides valuable insight into how this map alteration affects our perennial plants in their comprehensive article.
While the map's primary focus is to represent temperature changes, it serves as a microcosm highlighting the broader issue of climate change. This global phenomenon will profoundly influence gardening practices as well as our overall environment. For a deeper understanding of anticipated changes in temperatures and precipitation patterns in WI, visit WI Initiative on Climate Change Impacts.
Submitted by Melissa, NEW Master Gardener
OpenAI. (2023)
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Seed Saving Tips: Know your Seed Source
Seed patents are a type of intellectual property right that allows the holder to control the use and distribution of a particular plant variety. One of the main reasons why you cannot save seeds from patented plants is because doing so would be considered a violation of the patent holder's rights. This means that if you save seeds from a patented plant and use them to grow your own crop, you could be sued for patent infringement.
Another reason why saving seeds from patented plants is not advised is because patented plants are often hybrid varieties. Hybrid plants are created by cross-breeding two different plant varieties to produce a new variety with specific traits. However, the seeds from a hybrid plant may not produce a plant with the same traits as the parent plant. This means that if you save seeds from a hybrid plant and use them to grow your own crop, the resulting plants may not have the desired characteristics.
Seed patents are a way for plant breeders to protect their intellectual property rights and control the use and distribution of their plant varieties. We encourage all of the Brown County Seed Savers to learn where your seeds come from before planting to avoid saving and sharing patented seeds.
Submitted by Peggy, N.E.W. Master Gardener
OpenAI. (2023)
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Composting During Winter Months
Composting is a great way to reduce waste, create nutrient-rich soil, and contribute to a healthier environment. However, many people worry that composting during the winter months is not possible due to the colder temperatures. The truth is, composting can be done year-round, even in the winter.
One key to successful winter composting is to keep the compost pile insulated. This can be done by using straw, leaves, or even a tarp to cover the pile. This will help to keep the heat in and the cold out, allowing the composting process to continue.
Another important factor to consider when composting in the winter is moisture. It is important to keep the compost pile moist, but not too wet. This can be achieved by adding water to the pile as needed, and ensuring that it is not exposed to excess rain or snow.
Lastly, it is important to continue adding organic matter to the compost pile throughout the winter months. This can include food scraps, leaves, and yard waste. By continuing to add organic matter, the compost pile will continue to break down and create nutrient-rich soil.
In conclusion, composting during the winter months is definitely possible with a little extra care and attention. By insulating the pile, maintaining proper moisture levels, and continuing to add organic matter, you can create high-quality compost all year long.
Submitted by Peggy, N.E.W. Master Gardener
OpenAI. (2023)
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Calendar of Local Garden Related Events:
December 5, 6:30pm - 7:30pm ($)
2024 Gardening Trends
Virtual, Minnesota State Horticultural Society
December 13, 6:30pm - 8:30pm (free)
Ten Cool Diseases You Can Learn to Love (and Identify by Eye)
Virtual, UW Extension
Jan 6, 9:30am - 12pm & 12:30pm - 3pm (free)
Seed Packing Event
Brown County Central Library, 515 Pine St
January 9, 6:30pm – 7:45pm ($)
Gardening for MN Future
Virtual, Minnesota State Horticultural Society
January 9, 7:00pm – 8:30pm (free)
Multi-Level Pollinator Gardens
Virtual, University of Minnesota
January 16, 6:30pm – 7:45pm ($)
“It’s Sow Easy” : Sowing Outdoors in Winter, Part 1
Virtual, Minnesota State Horticultural Society
January 16, 7:00 pm – 8:30 pm (free)
Companion Planting
Virtual, University of Minnesota
Jan 20, 9:30am - 12pm & 12:30pm - 3pm (free)
Seed Packing Event
Green Bay Botanical Gardens,2600 Larsen Rd
Jan 27, 1pm - 3pm (free)
Winter Seed Sowing Workshop: Jumpstart Your Garden
Brown County Central Library, 515 Pine St.
Feb 3, 9:30am - 12pm & 12:30pm - 3pm (free)
Seed Packing Event
Brown County Central Library, 515 Pine St
Feb 18, 9am - 11:30am & 12:00pm - 2:30pm (free)
Seed Packing Event
STEM Center, 2019 Technology Way
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Featured Local Organization: Rooted In
This month we would like to introduce a relatively new nonprofit organization called Rooted In. Although they just established this summer, they are already making big impacts on our community. Rooted In offers 4 main programs, but according to Executive Director Chef Selena Darrow, “All our programs work together in tandem using the skills our team has which ties back to our mission.”
*Chef’s Table at the Market
A recipe program that inspires the community to use local ingredients from farmers markets to cook nutritious food at home.
Look for posted recipes on their facebook page. Look for Chef Selena at the Downtown Green Bay Holiday Market at the KI Center for a Chef's Table at the Market cooking demo on Sat Dec 9.
*GROW: More People, More Plants, More Places
A program that supports edible gardening for all.
Rooted In has partnered with Jackson Elementary School as the pilot Seed to Table school. Working with school counselor Tammy Van Ess, Rooted In volunteers have helped with the school’s garden beds and plan to continue into 2024. “The intention is to start seeds at the Rooted In office to plant/teach in the spring at Jackson. We will be growing produce that is culturally relevant and produce that can be used in recipes. Rooted In intends to maintain their gardens, working with families in the summer of 2024. The produce will go to their food pantry with recipes.” says Selena.
*Nourishment for All
A program that provides healthy food to vulnerable populations in our community.
Over 3900 pounds of food has been donated this year already either as a direct result of Rooted In or from one of their many collaborations! 900 pounds alone was a result of gleaning community orchards and gardens, or harvesting food that would have otherwise gone to waste. Rooted In also collaborated with Mr. Burns to take fresh garden produce and create shelf stable salsa to be donated to Trinity Lutheran Church Food Pantry, a wonderful way to extend the harvest for those utilizing food pantry services! Their most recent collaboration was with Lombardi Middle School for a food drive that generated over 1,200 pounds of food for Trinity Lutheran Church food pantry.
*Rooted in Love: Shaping Green Leaders in our Community
A program that shapes youth to be green leaders in their schools and communities.
Rooted In continues its collaboration with Jackson Elementary for their Hunger Heroes Jaguar Den family meals. Volunteers assist as five families come to the school and cook their own family meal with a "cook kit". Each family has their own table and cook station. When the cooking is done, the families sit down and enjoy the meal together. Each family leaves with the book, Our Table, which encourages them to put their devices down and eat dinner together. They also get a bag with ingredients/recipes to take home with them to make a meal at home.
Working with The Boys and Girls Club of Green Bay, Rooted In is working to combine green living and food education. This fall, Rooted In’s President, Jayne Black, taught the kids how to upcycle plastic bottles into gratitude suncatchers and Chef Selena taught the kids how to make applesauce. They will repeat the same class in Dec at the East Side location, and are planning quarterly classes at the boys and girls clubs in 2024.
You can learn more about Rooted In on their facebook page or by contacting Chef Selena directly at selena@rootedininc.org.
Their website, www.rootedininc.org is coming soon.
Submitted by Melissa, NEW Master Gardener
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Green Bay Botanical Garden Plant Series:
Sideoats Grama
Next in our Green Bay Botanical Garden Plant Series is Sideoats Grama (Bouteloua curtipendula), a resilient native grass found across a large swath of North America, including Wisconsin. Thriving in various habitats from grasslands to open woodlands, it adapts well to diverse soils and climates, showcasing exceptional drought tolerance once established. This perennial bunchgrass reaches heights of 2-3 feet, adorned with distinctive "oat-like" seeds cascading gracefully from one side of its stalk. Beyond its aesthetic charm, Sideoats Grama plays a pivotal role in nurturing local ecosystems.
This grass is a crucial ally for pollinators, attracting butterflies like the Pearl Crescent, Common Sootywing, and Dainty Sulphur due to its vibrant blossoms and high nectar content. It is a known host plant for several types of skipper butterflies. Additionally, Sideoats Grama provides a haven for birds such as sparrows and quails, offering nesting cover, while small mammals like rodents and rabbits find refuge and sustenance among its foliage, thanks to its seeds.
Sideoats Grama can be started from seed in our area fairly easily. Plant seeds in late winter or early spring in sunny, well-draining soil, lightly scarifying or soaking seeds for better germination. Ensure consistent moisture until establishment, reduce watering as it grows, and maintain by removing competing vegetation. It doesn't aggressively spread, but its rhizomes do allow slow expansion. Controlling its growth is easily managed by selectively pulling up stems in areas where growth isn't desired.
Thank you again to the Green Bay Botanical Gardens and the NEW Master Gardeners for providing local, native seeds to our library! All plants in the Botanical Garden Plant Series can be viewed in their Grand garden. Check the Botanical Garden website to plan your visit.
Submitted by Melissa, NEW Master Gardener
OpenAI. (2023)
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Featured Recipe
Creamy Leftover Turkey Soup
Prep Time: 15 min
Cook Time: 2 hrs
Makes 10 servings
Ingredients:
1 turkey carcass
10 cups turkey broth (from turkey carcass in steps 1 & 2)
4 cups turkey, shredded (from turkey carcass in steps 1 & 2)
3 celery ribs, chopped
2 large whole carrots, peeled and diced
1 yellow onion, diced
1 cup corn
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
½ cup all-purpose flour
½ cup butter
2 cups whole milk
1 cup white rice
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoons dried thyme
1 tsp. ground red pepper
Instructions:
Skip to Step 3 if you are not using a turkey carcass or leftover turkey.
- Strip the meat from the carcass and place in a stock pot, completely submerged in water. After bringing to a boil, turn down the heat. Simmer, covered, for at least one hour. Remove the carcass, strain to separate the broth from the carcass/meat.
- Remove and shred the turkey meat from the carcass, add more turkey for a total of 4 cups of turkey meat. Discard the carcass.
- In the stock pot, melt butter. Sauté the celery, parsley, carrots, onions, and garlic. Add the flour and continue cooking for a few minutes.
- Stir in half of the homemade broth until smooth, bring to a boil and then reduce heat to a simmer.
- Once thickened, stir in the turkey, rice, corn, thyme, salt, red pepper, and black pepper. Once the rice is tender, reduce heat, cover, and simmer for 35 minutes.
- Add milk and simmer for an additional 10 minutes.
Submitted by Braedon, MCHS AmeriCorps Member Serving at New Leaf Foods
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