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Season of Plenty: What to Do with Your August Bounty
August is here, and with it comes the fun (and sometimes overwhelming!) work of bringing in big harvests. Cucumbers, green beans, and even tomatoes often hit their stride this month, keeping gardeners busy in the best way. If you’re starting to feel buried in produce and want to preserve the bounty, check out the National Center for Home Food Preservation website for the most up-to-date and reliable food preservation methods.
This is also a great time to remember Planting for a Purpose—a program that encourages local gardeners to donate excess produce, or even a portion of their harvest, to nearby food pantries. You don’t need to be part of a community garden to participate; anyone can help. You can sign up at any time and use this list of local food pantries to find a drop-off location near you.
We also love hearing your success stories! Whether you’ve harvested your first homegrown meal, saved seeds for the first time, or discovered a new favorite variety, your story can inspire others to get growing. Click here to share your garden photos, proud moments—or even a few flops! We’re here to celebrate and learn together.
And if you have leftover seed packets you’re not planning to use, we’d love to add them to our grab bin—a treasure trove for curious gardeners looking to try something new. Donations can be dropped off at the STEM Center (Room 113) or the Central Library during open hours.
Happy harvesting and seed saving!
Submitted by Melissa, N.E.W. Master Gardener
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A User-Friendly Guide to Saving Seeds
August is a great time to start collecting seeds from your garden. Whether you're scooping tomato seeds or shelling dried beans, saving seeds preserves varieties you love and strengthens our local seed supply.
This quick guide will help you gather, clean, and store both wet and dry seeds—and shows how you can go further by joining the Brown County Seed Steward program.
Wet Seeds: Tomatoes, Peppers, Cucumbers
These come from fruits or vegetables with moist interiors and sometimes need fermentation to remove their coatings.
Tomatoes
• Choose ripe, healthy fruits.
• Scoop out seeds into a jar with a little water.
• Let ferment for 2–3 days, stirring daily. Mold is normal!
• Rinse seeds in a strainer and dry on a plate or coffee filter.
Peppers
• Use fully ripe peppers (red, orange, yellow).
• Scrape out seeds and rinse to remove pulp.
• Dry seeds on a non-stick surface.
Cucumbers
• Let cucumbers turn yellow/orange to overripen.
• Scoop out seeds and ferment 1–2 days in water.
• Rinse and dry thorougly.
| Here is a side by side of a radish gone to seed vs a radish ready to eat. | |
Dry Seeds: Beans, Peas, Radishes, Flowers
These dry naturally on the plant and are easy to collect.
Beans, Peas, Radishes
• Let pods dry on the plant until brown and brittle.
• Pick and shell pods.
• Store seeds in labeled paper envelopes.
Lettuce, Cilantro, Parsley
• Let plants flower and go to seed.
• When dry and brown, cut seed heads and shake into a bowl.
Seed Saving Tips
• Label everything – Include plant name, variety, and date.
• Make sure seeds are fully dry – Moisture causes mold.
• Store in cool, dark places – Paper envelopes or jars work well.
• Test germination – Try sprouting a few seeds before planting next year.
Watch Free Seed Saving Videos
Want a visual walkthrough? We’ve got three short, free training videos available to everyone—no signup required!
These are perfect for beginner seed savers—or anyone who just wants a refresher!
Become a Certified Seed Steward
Love saving seeds? Help our local seed supply grow!
The Brown County Seed Steward program trains community members to collect and donate high-quality seeds for the Seed Library. It’s free, fun, and open to all!
To get certified:
- Watch the 3 videos above
- Attend a short in-person training. This year, our training will be September 13. See details below.
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Fill out the Seed Steward survey.
You’ll receive pollination bags and a sign for your garden, and you’ll be part of a community working to preserve seeds for everyone.
Learn more and sign up: https://newmastergardeners.org/seedsaving/
Submitted by Peggy and Melissa, N.E.W. Master Gardeners
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One Seed One Community Program:
Return of the Pepperoncini Seed Celebration
As autumn approaches, the vibrant Pepperoncini pepper signals its ripeness by turning a luscious red. It's the perfect time for gardeners to harvest these peppers. Once your Pepperoncini pepper has reached its full, red maturity, you can begin the simple yet rewarding process of seed saving.
To preserve these precious seeds, carefully cut open the pepper, scoop out the seeds, and rinse them well. Once cleaned, allow them to dry on a paper plate or coffee filter. Store these seeds in a paper container, such as an envelope or a lunch bag, to ensure they stay viable for future planting.
Join us in celebrating the fruits of our labor at the Return of the Pepperoncini Seed Celebration! This exciting event will take place on Saturday, September 13, from 11:00 am to 2:00 pm at the Children’s Edible Garden, located at the Brown County Central Library. It promises to be a day filled with activities, learning, and community spirit.
Event Highlights
11:00 am - 1:00 pm: Cellcom’s Children Edible Garden Open House
Explore the garden, harvest vegetables, and participate in the Return of the Pepperoncini Seeds for the 1S1C Program. It's a fantastic opportunity to see what the garden has to offer and share your Pepperoncini seeds with fellow gardening enthusiasts.
1:00 pm - 2:00 pm: Seed Saving Education and Demonstration
Gain valuable insights into the art of seed saving. Experts will demonstrate techniques and share tips on how to effectively preserve seeds for future planting seasons.
Happy gardening!
🌱The One Seed, One Community Team 🌱
Submitted by Peggy, N.E.W. Master Gardener
| A one day harvest in July from the Children's Edible Garden. All of the produce is brought into the library and available for free to any visitors. | | |
Book Review
Grow Now: How We Can Save Our Health
by Emily Murphy, format: ebook
Author Emily Murphy starts her book with optimism and an explanation of how growing a garden can change your life; your garden is your hope-in-action. Murphy shares which species are host species which make significant contributions to our planet’s health. She goes on to illustrate the ways in which planning, starting, maintaining, and harvesting from your garden will make tremendous benefits for you. Have you heard of the concept “Nature Quotient”? Murphy provides context and a means for measuring your own to set you on your way to learning yours. Filled with intriguing info graphics and colorful photos, this book is an inspiration to novice and expert gardeners alike!
Submitted by Jennifer, Brown County Central Library Associate and N.E.W. Master Gardener
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Calendar of Local Garden Related Events:
August 5, 5:30pm - 7:30pm (free)
Grassroots in the Garden: Growing Community
Seymour Park Food Forest, 314 S. Ashland Ave, Green Bay
August 13-17 ($)
Brown County Fair
1500 Fort Howard Avenue, De Pere
August 18, 1:30pm - 2:30pm (free)
Ask Your Gardening Question: LIVE
Virtual, UW Extension
August 19, 5:30pm - 7:30pm (free)
Grassroots in the Garden: Growing Community
Seymour Park Food Forest, 314 S. Ashland Ave, Green Bay
August 20, 6pm - 8pm ($)
Valentine Gardens: Adult Camp - Herbal Basics
3026 Nicolet Drive, Green Bay
August 21, 5pm - 7pm (free)
St. Mark's Garden Open House
2066 Lawrence Dr, De Pere
August 27, 6:30 - 8:30pm (free)
Deciduous Tree and Shrub Diseases
Virtual, UW Extension
September 8, 7pm - 8:30pm (free)
Prairiekeeping - The Ritual of Seed Gathering and Project Wingspan
Virtual, Wild Ones
September 13, 11 am -1pm (free)
Children's Edible Garden Open House, Garden Harvest and One
Seed, One Community Seed Return
Brown County Central Library, 515 Pine St, Green Bay
September 13, 1pm - 2pm (free)
Seed Steward Training
Brown County Central Library, 515 Pine St, Green Bay
September 16, 5:30pm - 7:30pm (free)
Grassroots in the Garden: Growing Community
Seymour Park Food Forest, 314 S. Ashland Ave, Green Bay
September 18, 6pm - 7pm (free)
“EcoBeneficial Landscape Strategies for the Climate Crisis" with Kim Eierman
Virtual, Wild Ones
September 22, 1:30pm - 2:30pm (free)
Ask Your Gardening Question: LIVE
Virtual, UW Extension
September 24, 6:30 - 8:30pm (free)
The Bad and the Ugly: Ten Plant Diseases Not to Compost
Virtual, UW Extension
September 25, 6pm - 8pm ($)
Harvesting, Preserving, & Preparing Your Herb Garden
Green Bay Botanical Gardens, 2600 Larsen Rd, Green Bay
September 27, 9am - 6:30pm (free)
Green Bay Botanical Garden Fall Family Fest
1pm - 3pm Native Seed Collecting for the Seed Library
Green Bay Botanical Gardens, 2600 Larsen Rd, Green Bay
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Cilantro: Love It or Hate It?
Here's What You Said!
Last month, we asked readers to weigh in on the great cilantro debate—and your answers are in!
A strong majority—77% of respondents—said they love cilantro’s fresh, citrusy flavor. Meanwhile, 15% reported that it tastes like soap to them, and 8% said their experience varies: sometimes soapy, sometimes not.
So why does cilantro taste so different to different people? The answer lies in our genes. In the article below, Jeanette explores the science behind cilantro’s divisive reputation—and why some of us may never come around to liking it.
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Cilantro-does it taste like soap to you?
Cilantro is a flavorful herb that’s been used for centuries in cooking and traditional remedies. Researchers continue to explore its potential health benefits, particularly in areas related to brain health, reducing inflammation, and fighting germs. Cilantro has another interesting distinction: some people think it tastes like soap and avoid it, while others love the flavor and never notice anything soapy at all. Why does this happen? Let me explain.
The 'soapy' taste some people get from cilantro is mostly due to genetics—specifically, differences in olfactory receptors, which help us detect smells. Since taste and smell work together to create flavor, this can affect how we experience certain foods. A gene called OR6A2 plays a key role. It helps detect aldehydes—natural compounds found in both cilantro and soap. People with a certain version of this gene are more sensitive to these aldehydes, so cilantro ends up tasting soapy or bitter to them. Interestingly, research shows that this reaction is more common in people of European ancestry.
Another group of people who often dislike cilantro are known as 'supertasters.' There are five basic taste categories: bitter, salty, savory, sour, and sweet. Supertasters are especially sensitive to these tastes—particularly bitterness. According to the Cleveland Clinic, some supertasters have more taste buds than average, which makes flavors seem much stronger. Others have a genetic variation known as TAS2R38, which causes intense sensitivity to bitter compounds that most people don’t even notice. For supertasters, cilantro can taste especially bitter—and sometimes even soapy.
Submitted by Jeanette, N.E.W. Master Gardener
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How to Grow Flat-Leaf Parsley (Petroselinum crispum)
A culinary classic with pollinator perks
Flat-leaf parsley, also known as Italian parsley, is a cool-season biennial herb in the carrot family (Apiaceae). In Wisconsin and similar climates, it’s usually grown as an annual for its fresh, peppery leaves. In its first year, parsley forms the lush foliage we love to cook with. If overwintered—in a pot indoors or in a mild winter outdoors—it can return in spring and send up flower stalks in its second season.
Parsley seeds are slow to germinate, often taking 2 to 5 weeks. Soaking them in warm water for 24 hours can help speed things up. You can start seeds indoors 6–8 weeks before the last frost or sow them directly outside once the soil has warmed. When seedlings reach 2–3 inches, thin or transplant them so they stand 10 to 12 inches apart. Be cautious: parsley sprouts resemble blades of grass and are easy to mistake for weeds.
Parsley prefers full sun but tolerates light shade. It grows best in well-drained, fertile soil with a slightly acidic to neutral pH (6.0–7.0). Adding compost improves both structure and nutrients. Water deeply about once a week, more often in dry spells. A light mulch will help conserve moisture and keep weeds down.
You can begin harvesting parsley once it’s about 6 inches tall. Instead of picking just the tops, cut whole stems near the base, starting with the outermost ones. This encourages more growth throughout summer and even into fall. Parsley is cold-hardy and withstands light frost; overwintered plants often regrow, though second-year leaves may be more bitter.
If allowed to bloom, parsley becomes a pollinator magnet. Its umbrella-shaped flower clusters attract bees, hoverflies, parasitic wasps, and other beneficial insects. More importantly, parsley is a larval host for the Eastern Black Swallowtail butterfly (Papilio polyxenes). These caterpillars feed on parsley leaves, and while they may reduce harvest, supporting their lifecycle provides essential habitat for native pollinators—and parsley plants usually rebound.
To save seeds, let the flowering plant dry fully in the garden. Once seed heads are brown and brittle, cut them, crush the umbels over a screen or bowl, and sift out the chaff. Store seeds in a cool, dry place or donate some to the Seed Library. Parsley can cross-pollinate with other parsley varieties but not with carrots, dill, or cilantro.
For preserving your harvest, parsley can be dried or frozen. To dry, hang bunches in a warm, well-ventilated space, or use a dehydrator or oven at 110°F or lower. Once crisp, crumble and store in airtight containers. Parsley also freezes well—chop and pack it into ice cube trays with water or olive oil for easy use year-round.
Whether you’re growing it for culinary use, pollinator support, or to host butterflies, flat-leaf parsley is a resilient, multipurpose herb that belongs in every garden.
Submitted by Melissa, N.E.W. Master Gardener
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Walnut Parsley Pesto
YIELD 1 1/4 cups
Ingredients
• 1 cup shelled walnuts, about 3 1/2 ounces
• 2 cups chopped parsley, about 1 bunch
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, roughly chopped
• 1/2 teaspoon salt
• 1/2 cup extra virgin olive oil
Instructions
- Toast walnuts in hot dry pan until fragrant. Watch carefully so they don't burn. (This step is not necessary but adds another layer of flavor.)
- Put the walnuts, parsley, cheese, garlic, and salt in a food processor and pulse for a few seconds to combine. Scrape down the sides of the bowl, then pulse again.
- While the machine is running, drizzle in the olive oil just long enough to incorporate the oil, about 20 to 30 seconds.
- Use immediately or cover with plastic wrap and refrigerate to store. Will last several days chilled. Use with pasta or as a spread on bread or toast
Submitted by Eileen, N.E.W. Master Gardener
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