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Master Gardener Help Line





Do you have a 'burning' garden question???

If you are questioning, flustered, confused or uncertain about what's going on in your garden....and this is making you hot under the collar  then refer those questions to the Master Gardeners at the Master Gardener Help line. Here is what you must remember:

1. Call the hot line number, 394-6814, M- F from 9-2.

2. Persons may also use the hot line email contact at penningtonmg2012@gmail.com to ask a question.

2. If a Master Gardener is helping someone on the phone, you will be asked to leave a message and a phone number. Do that.

3. The Master Gardener will return your call.

4.  The Rapid City Regional Center is located across the parking lot from Menards in the basement of First Interstate bank, Rapid City, SD 57701 |394-1722.The office of the Master Gardener hot line personnel is in that building. The hot line is staffed from Monday -Friday from 9-2. Leave a message or a query on the phone at any time. 

News

Summer Food in Wintry February

 

16 Popular Foods You Didn’t Know You Could Freeze

1. Garlic – You can freeze whole garlic, garlic cloves or chopped fresh garlic. Frozen garlic does lose some of its texture, but the flavor remains intact.

2. Corn – You can freeze fresh-picked corn on the cob for up to one year. Pack it in freezer bags — husk and silk and all. For store-bought corn, husk and blanch it before freezing.

3. Avocados – The bad news is that frozen avocados lose their consistency. The good news is that they do not lose their taste, so you can use them for guacamole or dressing. Wash and halve them before peeling. Freeze as halves, or puree them with lime or lemon juice and then store for up to eight months.

4. Mushrooms — You can freeze raw button, creminis and portabellas mushrooms for later use. Chop and slice mushrooms and then spread them on a cookie sheet. Freeze. Then transfer the pieces to bags or containers.

5. Onion – You can save chopping time – and tears – by freezing onion for cooking later. Store peeled, chopped onion in plastic freezer bags. The best part is you can just toss them into your recipes without thawing them first.

6. Hummus – Scoop your fresh hummus into plastic containers. Then drizzle a thin layer of olive oil on the top to keep it from drying out. Thaw in the refrigerator for 24 hours before mixing and serving.


more such winter gardening from Off the Grid News