Central Maine Garden News

Monthly News for Gardeners
News and events for gardeners from Penobscot, Piscataquis, and Somerset Counties from University of Maine Cooperative Extension, Soil and Water Conservation Districts, Maine Department of Agriculture, Conservation, and Forestry, Maine Organic Farmers and Gardeners Association, and other trusted partners

November 2023


Fellow gardeners of Central Maine,


How you care for your home garden and landscape makes a difference, and the UMaine Cooperative Extension Home Horticulture team is here to support you! Check out this month's Maine Home Garden News for the full articles linked in this newsletter, plus more! Subscribe here to get Maine Home Garden News in your inbox on the first of every month!



Yours,

Kate and Laurie

Western Conifer Seed Bug

UNH Extension


The Western Conifer Seed Bug (WCSB) is an intimidating-looking insect that moves into homes in late fall to take shelter. Although it does not bite or sting, it is closely related to the stink bug family, it often releases an offensive odor when handled — part of the insect’s defensive strategy. In flight, the adults make a buzzing sound like a bumblebee. Description and Life Cycle The adult WCSB is a dull brownish color, about ¾-inch long, with a flattened leaf-like expansion on the hind legs and a faint white zigzag stripe pattern across the midpoint of its upper surface. When an adult insect takes flight, it lifts its wings to reveal bright yellow-orange areas on its back. In spring the bugs move back outdoors to nearby coniferous trees to feed on the developing seeds and early flowers, using their piercing-sucking mouthparts to pierce the scales of conifer seeds and suck out the seed pulp. The list of host plants includes white pine, red pine, Scotch pine, Austrian pine, Mugho pine, white spruce, Douglas fir and hemlock. Because these species commonly appear in home landscapes, the bugs may take shelter for the winter in nearby homes and other buildings. Females lay rows of eggs on needles of the host trees. The eggs hatch in about ten days and the young nymphs then begin to feed on tender cone scales and sometimes the needles. The nymphs are orange and brown, becoming reddish-brown to brown as they develop. Nymphs pass through five stages and reach adulthood by late August. Adults then feed on ripening seeds until cold weather arrives and the insects begin seeking overwintering quarters.


Read more...

When to Plant Garlic in Maine

Maine Organic Farmers and Gardeners

By Tom Vigue


Garlic growing at MOFGA’s Common Ground Education Center in Unity. English photo.

People usually say mid-October is about the right time for when to plant garlic in Maine. That rule of thumb will, in most years, produce a decent crop.

But why are more or fewer cloves per bulb sometimes produced, or more double cloves? Why is storage life better some years than others? Why do some harvested bulbs weigh more or less (even if they are of normal size) than others?

Growing garlic isn’t hard. But knowing some of its quirks helps answer these questions to figure out the right time of when to plant garlic.

Here’s an example. ‘Georgian Fire,’ a Porcelain type garlic, most often has four very large cloves per bulb, but a friend’s ‘Georgian Fire’ produced six or so cloves per bulb and the bulbs were not as hard as expected, nor as long keeping. At the same time, my own crop produced an average of three cloves per bulb. Some had only two! They were very hard and kept longer than usual – but only two cloves? That’s very discouraging for propagation. And in the kitchen, one rarely wants a clove that big.

Time and temperature

It turns out, temperature and time of planting were at play.

Garlic performs best if the planting stock is exposed to temperatures between 43 and 50 degrees for about two weeks before planting. If the stock does not experience enough cold before planting, it will produce bulbs with more but smaller cloves and with an increased tendency to double cloves (two cloves joined together). Such bulbs, though significantly larger, will likely weigh less and have looser skins than those from properly chilled stock, resulting in shorter storage life.

On the other hand, planting stock exposed to a lot of time at temperatures in the 30s will produce bulbs that will be, on average, significantly smaller with many fewer cloves and almost no tendency to double cloves. Such bulbs will be denser and heavier, with a longer storage life. But only two huge cloves per bulb is just too discouraging. Something between these extremes is ideal.

My friend, I learned, stored her planting stock indoors until planting time, so it was not exposed to cold. Storing the stock in a woodshed or similar cold structure would help.

My own stock was stored in a woodshed. For a few seasons, circumstances made me plant late, so I exposed the stock to many frosty nights before planting. As a solution, I moved the stock indoors after it experienced enough cold. Moving cloves indoors will not negate the benefit the cold already had on the stock.

When to plant garlic

The second issue is the date of planting. Planting at the right time helps garlic grow year-round. Garlic does best when planted about four weeks before the ground freezes, because root growth begins in the fall. A critical humidity, provided by soil moisture, induces root growth. That humidity usually occurs one to two weeks after planting, when roots will grow for a couple of weeks more before soils freeze.

I can’t overstress the importance of fall root growth. Since some root growth always precedes sprouting and leaf growth, garlic that fails to grow roots in the fall will emerge and begin leaf growth later in the spring. Maximum leaf growth, which directly affects maximum bulb size, occurs by summer solstice. Any loss of growing days before solstice means correspondingly smaller bulbs.

Although some root growth is needed before sprouting can begin, planting too early in the fall could induce leaf sprouting then. A little sprouting is probably okay, but if sprouts emerge from the soil, an abrupt, severe cold snap could injure them.

Getting the timing right is basically a crapshoot. Who knows when the ground will freeze this year, or next year, or any year? All we can do is try our best. At least we will understand what is going on when we get it right (or wrong).


Read more...


Cornucopia for Floral Design

Mississippi State Extension


The cornucopia, or horn of plenty, is an exuberant decorative motif fitting for the harvest season. Its form allows it to overspill with the bounty of the harvest. Many people associate the horn of plenty with the Thanksgiving holiday, but its roots date back much further than the early observances by European settlers in modern Virginia and Massachusetts.

The word itself combines two Latin words, cornu (horn) and copiae (plenty). It is a symbol of abundance and blessings. The American Institute of Floral Designers Guide to Floral Design defines it as:

A container, often a basket, shaped like a goat’s horn or cone, typically filled and overflowing with fruits, flowers, foliage, and/or grains.

The word cornucopia may have originated from Greek mythology, referring to the horned goat Amalthea that nursed baby Zeus or Jupiter. The symbol of plenty was used to depict fertile regions on maps and prosperous countries in art through the modern era.

It is appropriate to use this symbol in the places where people live, work, dine, and congregate because it reminds us to be thankful and grateful for the fruits of the earth. In floral design, we tend to assign the cornucopia to Thanksgiving tables because of its association with the harvest. But let’s rethink this practice and consider it for decoration throughout the year!

It is possible to purchase premade basket cornucopias, but they can be challenging to find, and the selections of sizes and finishes are often limited. This publication offers a variety of cornucopia designs that you can make yourself. We developed these projects for all levels of floral designers.

The first three designs are variations on the same foundation. They were each constructed using 12-by-12-inch squares of chicken wire. We folded the wire into a funnel form, then used the loose wires to bind and hold it in shape.



Read more...

Proper Field Dressing and Handling of Wild Game and Fish

By Catherine Nettles Cutter

PennState Extension


Hunting and fishing are some of Pennsylvania’s most popular outdoor activities. While most individuals hunt or fish for sport, many of them also do it to provide food for themselves and their family. The meat from hunted animals, birds, or fish is processed and either prepared for immediate consumption or preserved for later consumption.

Those who field dress animals, fish, and birds and transport them from the field are often unaware of the potential risks associated with foodborne pathogen contamination. As with any perishable meat, raw or undercooked game meat can contain harmful bacteria such as salmonellae and pathogenic strains of Escherichia coli. These bacteria, often associated with the gastrointestinal tracts of animals, can cause illness in humans when ingested. Contamination of meat or fish may occur through the initial wound as well as during field dressing, handling, and transport. Bacterial numbers will increase on the meat, especially if held at improper temperatures. If the meat is not properly cooked or preserved, or if cross-contamination occurs, there is an increased risk that these pathogens will be ingested, often resulting in foodborne illness. Therefore, proper handling of game meat or fish from the field or stream to the table is extremely important. This publication contains guidelines and hints to help ensure the food you are consuming is handled and prepared safely.

The Importance of Temperature Control

Bacteria exist everywhere in nature— in the soil, air, water, and our food—and can grow on food when the temperature is right because it provides the nutrients and other conditions they need to grow. Temperature control plays a critical role in keeping food safe and is essential for the prevention foodborne illness.

Bacteria grow most rapidly in the range of temperatures between 40°F and 140°F, (5–60ºC) in some cases doubling in number every 20 minutes. This range of temperatures is often called the "temperature danger zone."

Temperatures below 40°F (5ºC) will slow the growth of the bacteria but will not kill them. Bacteria capable of causing foodborne illness either do not grow at these refrigerator temperatures or grow very slowly. However, spoilage bacteria, yeasts, and molds will grow and cause the meat or fish to spoil over time. After days of refrigerated storage, meat may develop uncharacteristic odors or colors and/or become sticky or slimy.

Always use a refrigerator/freezer thermometer to verify that the temperature of the refrigeration unit is below 40°F (5ºC). Properly handled and prepared game meat, birds, or fish stored in a freezer at 0°F (-18°C) will last up to a year or so. Freezing prevents bacterial growth, but it does not kill them. Once thawed, these bacteria can again become active and multiply to levels that may lead to foodborne illness. Therefore, thawed meat should be handled in the same way as fresh meat. Be sure to thaw frozen meat properly, either in the refrigerator, in a microwave, or, if vacuum packaged, under cold running water, but never at room temperature. Cook the meat quickly after thawing is completed.


Read more...

Bulletin #2750, An Introduction to Seed Saving for the Home Gardener

By Mark Hutton, Extension Vegetable Specialist, University of Maine Cooperative Extension

For information about UMaine Extension programs and resources, visit extension.umaine.edu.

Find more of our publications and books at extension.umaine.edu/publications/.


Rediscovering Seed Saving

Seed saving is an ancient art that enabled humans to cease being hunter-gatherers. Up until the end of World War II, home gardeners typically saved their own seeds, because high-quality seeds at affordable prices were generally not available. However, seed saving declined with the development of the commercial seed industry, which made low-cost, high-quality vegetable and flower seeds readily available. Presently, renewed interest in heirloom, unique, and locally adapted vegetable and flower varieties is sparking a resurgence in seed saving.



Seed-saving is a natural next step for passionate gardeners. Saving seeds not only allows home gardeners to save money; it provides them with an opportunity to express their creativity! This is because saving seed is a form of selection—the very basis of plant breeding. When choosing which plants to save seed from, a gardener must decide which plants have the most desirable characteristics in terms of meeting their goals for plant size, yield, fruit quality, maturity date, attractiveness, etc., thus helping to improve the offspring. When you save seed from your garden, you can create a cultivar uniquely suited to your location, your aesthetic sensibilities, and culinary tastes. Saving seeds takes time, planning, and attention to detail. Here are some basics to get you started on your seed saving adventure.


Read more...


Bulletin #7220, Maine Home Energy: Draft Stoppers

Developed by Extension Professors Donna Coffin and Kathy Hopkins

For information about UMaine Extension programs and resources, visit extension.umaine.edu.

Find more of our publications and books at extension.umaine.edu/publications/.


Last winter as you sat next to your window on a cold, windy day, you may have noticed an uncomfortable breeze coming from the window. Many times where the two window frames come together there is a small gap that can let in the cold winter air, especially on windy days. Or sometimes the window frame doesn’t seat properly at the bottom of the window and leaves a gap for cold air to flow into the room.

You may have noticed that there is a gap at the bottom of the door to the back room that you won’t be heating this winter. You can feel cool air coming into the rest of the house.

There are several simple, cost-effective measures that you can take to button up those window and door gaps.


Window draft stopper

Fill the plastic bags that newspapers come in with some of the plastic grocery bags you get from the grocery store. It may take one or two newspaper bags to line the base of your window. Push the window tight against the filled bag to seal any gaps. This is a great way to cut down on drafts and recycle all those plastic bags.


Window draft sand snake

Take a piece of cloth seven inches wide and four inches longer than your window. Use a tightly woven fabric, because it must be able to hold sand. Fold cloth in half the long way and stitch on two sides—the long side and one short side—using short stitches. Turn inside out and fill three-quarters of the way with sand. Fold over the open end and stitch securely. To keep the sand from leaking out, seal the seam with fabric glue, such as Fabri-Tac or Elmer’s Craft Bond. Place on top of the lower half of your window, or at the base of the window, to stop cold air.



Read more...

Helpful Hints on Handling Turkey for Thanksgiving

Bulletin #4213 UMaine Cooperative Extension


Food Safety Facts


By Mahmoud El-Begearmi, Extension professor, nutrition, and food safety, University of Maine Cooperative Extension.

Revised by Beth Calder, Extension Food Scientist Specialist/assistant professor and assistant professor of food sciences, University of Maine Cooperative Extension.


Buying the Turkey

Read the label to know what you are buying. “Young turkey” means the bird is four to six months old at slaughtering. “Turkey fryer” means the bird is under four months of age.

Toms are male turkeys. Hens are female turkeys. Toms are normally larger in size. They can weigh from 20 to over 30 pounds. Hens, on the other hand, are smaller birds. They normally weigh between 10 and 12 pounds.

Frozen or Fresh?

Fresh birds are usually of a better quality; however, if the birds were properly frozen, they will maintain good quality for a long period of time.

If you are buying a fresh bird, you should buy your turkey one or two days before cooking. This way, you insure that the fresh quality you paid for will be there when you cook the bird.

Frozen turkeys should be properly handled to insure the quality of the birds. Buy your frozen bird early to allow enough time for thawing before cooking.

For servings, assume one pound of uncooked turkey per person. However, a few extra pounds will provide enough for healthy appetites, as well as a little left over for “after holiday” snacks.

Whenever possible, avoid buying a stuffed turkey. Buy the bird and stuff it yourself, right before cooking.

Thawing the Bird

You can safely thaw a frozen turkey in three different ways: in the refrigerator, in cold water, or in the microwave.

Thawing in the refrigerator: The time required for thawing a turkey in the refrigerator depends on the weight of the turkey. For example, a 12-pound turkey will take up to two days to be completely thawed; a 16-pound turkey will take three days; and a 20-pound turkey will take four days. A good guideline is 24 hours/five pounds of frozen turkey.

Thawing in cold water: Put the bird in a waterproof bag. Check the original packaging material for cuts to insure that no water will get through if you are using this as your thawing bag. Allow six hours for a 12-pound turkey; nine hours for a 16-pound turkey; and 12 hours for a 20-pound turkey. Change the water every 30 minutes.

Thawing in a microwave: Frozen turkey can also be thawed in the microwave. Follow the directions of your microwave model. Use the DEFROST cycle if it is available. Normally, it takes four to seven minutes per pound to thaw a turkey. The bird should be defrosted unwrapped; use a turntable if available, or turn the turkey periodically during defrosting. Cook immediately after thawing.

Never thaw the turkey on the counter at room temperature. Thawing takes place from the outside in. At room temperature, this allows the bacteria on the surface of the bird to grow during the thawing process.


Read more...

Tasty Turkey Patties

from Mainely Dish


Makes 6 servings | Serving Size: 1 patty


Ingredients


3 cups boiled potatoes or leftover mashed potatoes

2 cups chopped, cooked turkey or chicken

1 egg

½ teaspoon poultry seasoning

1/8 teaspoon onion powder or garlic powder or 1/8 teaspoon of each (optional)

Cooking spray


Directions


  1. In a large bowl, mix everything together.
  2. Grease the bottom of a large frying pan with cooking spray or a small amount of vegetable oil. Heat pan to medium-high heat.
  3. With clean hands, make 6 large patties. Or drop big spoonfuls onto the hot pan. Flatten them slightly with the back of the spoon or a spatula.
  4. Cook on medium-high heat for about 5 minutes a side, until hot and golden brown.



  • These are tasty served with cranberry relish and heated leftover squash—or other vegetables from your holiday meal. The patties are also good with a little hot gravy.


Ruffed Grouse ("Partridge")

Physical Characteristics


Ruffed grouse are the most widely distributed game bird in North America. They rank among the smaller of the 10 species of grouse native to North America with weights ranging from 17 to 25 oz. The subspecies that inhabits Maine is the St. Lawrence or Canada ruffed grouse. Plumage of the ruffed grouse is subtly and beautifully marked in a way that blends remarkably with their habitat. Conspicuous markings are the broad black band of the fan-like tail feathers and the patch of dark feathers on both sides of the neck that can be expanded umbrella-like into a ruff. There are two color phases of ruffed grouse, red and gray. The gray phase is predominant in Maine. Ruffed grouse are monomorphic, that is birds of both sexes, and birds that have lost their juvenile plumage, all look alike. The most reliable method of determining sex of a bird is by examining its internal organs. In the field, a rough guess can be made by looking at the relative length of the tail to the body. The female grouse has a tail about as long as her back, whereas the male's tail appears longer than his back.

Read more...

Nature Note 144: Nature's Autumn Bounty – Bear Buffet

Maine Department of Agriculture, Conservation and Forestry sent this bulletin at 10/04/2023 11:30 AM EDT

View as a webpage / Share



Acorns roll and crack underfoot as I cross the meadow under the gnarly massive branches of an old oak. I think of all the animals that will feast on the life-bearing and life-sustaining nuts. Deer, turkeys, squirrels, opossums, foxes, and bears all take advantage of this autumn bounty. Those who fatten up will have a better chance of surviving the winter and the lean times ahead. (More than 100 species of mammals and birds rely on acorns for food in the U.S. The oak is considered one of the most valuable wildlife trees in America.)


Black bears, Ursus americanus, feed into late fall, while food is abundant, then enter over-wintering dens by late November. For pregnant bears, good nutrition also fosters the healthy birth and survival of their cubs, who are born early in the new year in the winter den. Watch this Wildlife Research Foundation video of Lugnut, a wild Maine black bear, giving birth to her cubs on January 16, 2012. Watch Lugnut's two cubs nursing in the den in February 2012. Learn more about Maine's Black Bears.


Brown bears, Ursus arctos, at Katmai National Park and Preserve in Alaska are benefitting from a different autumn bounty – salmon! Learn more about the bears, the park’s annual Fat Bear Week, and how you can vote for the fattest bear. Voting begins today, October 4, and continues through October 10 at www.fatbearweek.org.


Wishing you a bountiful autumn!

Keeping a Nature Notebook

State of Maine


Nature journaling is a fun way to keep track of things you see and help you remember your experiences in nature. People have been doing this for centuries as either part of in-depth scientific research, as a way to pass the time, as an amateur naturalist, or just for fun.


Getting Started – It’s Easy!

Who: all ages

Where: inside or outside, in a city or in a rural town

Materials: Something to write on and to write with: Notebook, plain paper, pencil, crayon, pen, markers, clipboard, etc.

Length of time: 15 minutes or more

*Note* You don’t need to know the names of things. It’s your observations, and you can always learn the names and ways to identify things later if you want.


Let’s Begin: Grab your writing materials and head out or over to a window. Pick an area you want to observe or place you’d like to walk (start with one area near your home is best for practice). You can even sit and look out a window- nature can be found everywhere.

*Make sure the area is safe and you are allowed to be there.



• Take a minute and just observe - look, breathe, smell, listen

• Now settle in a spot and begin your journal or page Things to include in your observations in your nature journal: The Basic information -

• Date - help you remember when you were there

• Time - different animals are around at different times

• Location - doesn’t have to be exact but knowing town, road, preserve can help with context

• Habitat - is it a forest, field, pond, beach, parking lot, yard, playground, or more than one

• Weather - I like to include this because it can affect what is around to see. I like to include the basics- sun or clouds, rain, snow, or other, wind, etc - doesn’t have to be exact just to give an idea

• Who is with you? Record your Observations-Your observations can be about one particular thing or an overall impression of the site. Sometimes I just start openly writing across the page or divide it up into a few blocks or sections, so I don’t feel pressured to fill a page, there are many ways to keep your journal.

• What colors do you see? You can write about this or add the actual colors to your page with crayons, pencil, paint, etc.

• What do the plants look like right now? Can you make a sketch or describe them?

• What do you hear? Make a list or you can sketch or describe

• Do you see any animals? What are they doing? Where are they?

• Try sketching a leaf or plant you see near - by, try sketching it without picking up your pencil and without looking at the paper Play around with your observations and the format you use each time. If you use the block method, use one block for each observation and keep all the basic information at the top of the page or in one block. There are many options, ways, and reasons to keep notes about nature. Take the time to observe nature, reflect, learn, and create a connection to nature.

Bulletin #4274, Food for Holiday Giving: Safety Comes First!

Food Safety Facts

Original by Mahmoud El-Begearmi, Extension professor, nutrition, and food safety.

Updated and revised by Beth Calder, food science specialist, Robson Machado, food science specialist, and Jason Bolton, Food Safety Specialist, University of Maine Cooperative Extension.


Now that you have decided this year’s holiday gifts will be food products you have some homework to do. You have to decide what foods to give, whether they will be produced commercially or made at home, how to package, label, and deliver the food. You will also need to let the recipient know how to keep and use the food item once they receive it.

Some food gifts are best when they’re not a surprise.

If a product is labeled as “Keep Refrigerated,” this means that not all the bacteria have been inhibited or destroyed. Refrigeration or freezing the food is needed to control bacterial growth, and to keep it safe. The last thing you want is to spoil people’s holidays by giving them gifts that make them extremely sick after consumption or have to throw the gift out. If you plan on sending food gifts this holiday, use these pointers to make sure it is not only delicious and nutritious, but safe as well.

Ask questions. If you are ordering a gift to be sent from a mail-order company, ask how the gift will be packaged and mailed. It should be packed in foam or heavy corrugated cardboard to prevent damage during shipping. If it is perishable, it must be packed frozen and always with a cold source, such as dry ice or a frozen gel pack. It also should be labeled “Keep Refrigerated” and mailed for overnight delivery.

Include instructions. Make sure any mail-order item of an unusual nature comes with storage and preparation instructions. Nothing is worse than opening a food package from Aunt Millie, but not knowing if it is safe or what to do with it.

Package safely. If you’re packing your own homemade perishable food gift, freeze it solid first, then pack as recommended above with a cold source. Be sure to fill any empty spaces in the packing box with crushed paper or foam “peanuts;” as air spaces encourage thawing. Also, label “Perishable— Keep Refrigerated” on the box and insert instructions on how to safely preserve the product and when it is best to consume it.

Give advance notice. Regardless of how it’s sent, alert the recipient of a perishable gift and the expected delivery date so he/she (or a neighbor) can be home to receive it. Otherwise, it may sit unsafely on the doorstep or at the post office for hours, or even days. Also, do not have perishable items delivered to an office unless you know they will arrive on a work day, and there is adequate refrigerator space available to keep the gift cold.

If you are on the receiving end of a holiday food item, the following information will help you deal with your gift to ensure its quality and it’s safety.


Read more...


Events of Interest




New Garden & Home Resources to Meet New Needs

Timely UMaine Extension Publications




  • Webinars & Videos
  • Garden Chats: Growing Resilience From the Ground Up- You may have missed the live Zoom presentations, but we've rounded up fact sheets for each week's discussion for your reference
  • Victory Garden for ME series: videos for first time vegetable gardeners
  • Growing Maine Gardeners: An initiative led by UMaine Extension’s Home Horticulture team to address the increased demand for gardening education throughout the state of Maine and to provide additional support for beginner gardeners.
  • Free Distance Nutrition Education Classes through UMaine Extension Expanded Food and Nutrition Education Program is free to income eligible adults with children or your adults and if you are eligible for programs such as SNAP, WIC, or Head Start.
  • Other
  • Maine Farm Products and Pick-Up Directory: The directory provides information on available local farm products and alternative pick-up options developed by farmers statewide to accommodate the recommended social distancing in light of COVID-19.
  • Learn at Home: Educational Resources to Use During School Closures: From science to financial literacy, whether for toddlers or teenagers, we encourage you to take advantage of these activity books, guides, and other resources to help children remain engaged in educational experiences throughout their school closure.
  • Learn at Home with 4-H Friday Fun! Each Friday, watch for a new hands-on activity that you can try out with simple materials you have at home. Watch a short video clip to see how it’s done or download our 4-H Learn from Home activity sheets. Each activity outlines materials needed, easy-to-follow instructions, reflection questions for discussion and activity extensions.
  • Social Media: Many of our staff are stepping up efforts to communicate to audiences via social media. For example, see Rogers Farm Demonstration Garden’s short educational Facebook videos (also on Instagram).


Traditional Services Being Offered in New Ways

  • Identifying insect pests: Charley Armstrong, will identify pest samples via images. See instructions for submitting an insect specimen.
  • Identifying plant diseases: Dr. Alicyn Smart will identify plant disease samples via images. See instructions for submitting a sample.
  • Tick testing: Ticks are being tested on a limited basis. See instructions for submitting a tick sample.
  • Publication orders: We are still processing orders from our publication catalog, including pesticide application training materials.
  • Soil testing: The Analytical Lab and Maine Soil Testing Service remains open and is taking samples with a priority on commercial samples. If you need to drop off a sample, you can place it in the box outside of Deering Hall; do NOT enter the building.
  • General gardening questions: Contact your county office. Emails are preferred. If it’s necessary to leave a voicemail, please leave your email address (if available) or a mailing address in addition to your phone number.

Other Garden Resources

Extension Programs in other states:

Many states across the US have programs of interest to folks in Maine. Try exploring Extension websites in states with similar climates to ours: Michigan State University, Cornell Cooperative Extension, UVM Extension, UNH Extension, University of Minnesota Extension, UMass Extension


Enter "Cooperative Extension" in your search engine, and see what pops up! Gardening, food, youth activities, and more!


If you find a great program when you're poking around online, let me know so I can share with your fellow gardeners: laurie.bowen@maine.edu



Garden Organizations and Allies

Click the links to learn more, find a chapter near you, and get involved.


Master Gardener Volunteers


COVID-19 MGV Policy

Guidelines for Master Gardener Volunteers (Updated 8/1/2023):


Reminder for MGV

to report their time and activities in the on the Master Gardener Volunteer Reporting Volunteer Hours website.

Did you forget the password? Contact laurie.bowen@maine.edu


Check out Kate Garland's information about the "Take Five" Winter Walk Series for Master Gardeners starting in January that was sent to MGVs in a separate email.


Mission
The University of Maine Cooperative Extension is the major educational outreach program of the University of Maine with offices statewide. UMaine Extension provides Maine people with research-based educational programs to help them live fuller, more productive lives.

Mention or display of a trademark, proprietary product, or firm in text or figures does not constitute an endorsement and does not imply approval to the exclusion of other suitable products or firms.

The goal of the Central Maine Gardening Newsletter is to connect gardeners with resources and events that encourage and inform.

Quick Links


Local Weather Anytime
 
Most outdoor activities are driven by the weather. Our local National Weather Service in Caribou has meteorologists on staff 24 hours a day. They are willing to talk with you about predictions for your town. Give them a call at 492-0180. Or check out their online detailed maps at http://www.weather.gov/car/.

Need Pesticide Credits?

Need Pesticide credits?  Check out the Maine Board of Pesticide credit calendar.  Many approved pesticide applicator re-certification programs are listed. 


Interested in Volunteering with UMaine Extension?

Nearly 8,000 volunteers devoted more than 150,000 hours to their communities last year through the University of Maine Cooperative Extension! Look around our

Photos: Edwin Remsberg, Donna Coffin, or Laurie Bowen unless other listed.

Contributors 



Kate Garland, Extension Horticulturist

katherine.garland@maine.edu 


Laurie Bowen, Food Systems Program Assistant

laurie.bowen@maine.edu


The goal of the Central Maine Gardening Newsletter is to connect gardeners with resources and events that encourage and inform.



The University of Maine does not discriminate on the grounds of race, color, religion, sex, sexual orientation, including transgender status and gender expression, national origin, citizenship status, age, disability, genetic information or veteran status in employment, education, and all other programs and activities. The following person has been designated to handle inquiries regarding non-discrimination policies: Director, Office of Equal Opportunity, 101 North Stevens Hall, 207.581.1226.

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Penobscot County Office
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Piscataquis County Office
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Somerset County Office

Penobscot County Office - website 

Open Monday - Friday 8 am to 4:30 pm

307 Maine Ave Bangor, ME 04401 207.942.7396 or 800.287.1485


Piscataquis County Office - website 

Open Monday, Thursday, Friday 8 am to 4:30 pm

Wednesday 8 am to 12 pm

165 East Main St Dover-Foxcroft, ME 04426 207.564.3301 or 800.287.1491 


Somerset County Office- website

7 County Drive Skowhegan, Maine 04976-4209

Tel: 207.474.9622 or 1.800.287.1495 (in Maine)

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