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Storm damage care

This is information provided by Ward Upham at Kansas State University. The information was initially gathered in response to summer storm damage. However, the guidelines apply well to almost all incidents causing tree damage. Note the link at the bottom for even further information.

 

1. Be safe: Check for downed power lines or hanging branches. Don't venture under the tree

until it is safe. If large limbs are hanging precariously, a certified arborist has the tools, training and knowledge to do the work safely.

 

2. Cleanup: Remove debris so you don't trip over it.

 

3. Decide whether it is feasible to save a tree. If the bark has been split so the cambium is

exposed or the main trunk split, the tree probably will not survive and should be removed. If

there are so many broken limbs that the tree’s form is destroyed, replacement is the best option.

Topping, where all the main branches are cut and there are only stubs left, is not a recommended pruning procedure. Though new branches will normally arise from the stubs, they are not as firmly attached as the original branches and more likely to break in subsequent storms. Also, the tree must use a lot of energy to develop new branches, leaving less to fight off diseases and insect attacks. Often, the topped tree's life is shortened.

 

4. Prune broken branches to the next larger branch or to the trunk. If cutting back to the trunk, do not cut flush with the trunk but rather at the collar area between the branch and the trunk. Cutting flush with the trunk leaves a much larger wound than cutting at the collar and takes longer to heal. Middle‑aged or younger vigorous trees can have up to one‑third of the crown removed and still make a surprisingly swift comeback.

 

5. Take large limbs off in stages. If you try to take off a large limb in one cut, it will often break

before the cut is finished and strip bark from the tree. Instead, first make a cut about 15 inches

from the trunk. Start from the bottom and cut one‑third of the way up through the limb. Make the second cut from the top down but start 2 inches further away from the trunk than the first. The branch will break away as you make the second cut. The third cut, made at the collar area,

removes the stub that is left. Note: Pruning can be dangerous. Consider hiring a trained arborist

to do major work such as this. Also, a good arborist knows how to prune trees so that storm

breakage is less likely to occur. Preventing damage is better than trying to fix it once it has

happened. 


The Arbor Day Foundation maintains an excellent Web site that contains detailed

information. The URL is: http://www.arborday.org/media/stormindex.cfm  (WU)

 

Ward Upham

wupham@ksu.edu

785-532-1348

 

3027 Throckmorton, Dept. of HFRR

Kansas State University

Manhattan, KS 66506

 

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