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Beet 2025 10 October

Sep 30

JCMGA Announcements – October 2025

By Beet 2025 10 October

 

Jackson County Master Gardeners Announcements

October 2025

 

October

  • REGISTER NOW —
  • Around October 20th JCMGA members along with Class of 2025 students will receive a ballot for the 2026 Board of Directors. Please make sure to vote.  This will be emailed to you if possible – if not it will be mailed.
  • Record your volunteer hours  by October 31st.

 

November

  • JCMGA Membership Renewal for 2026 will be open. Remember to renew your membership by January 31 to be included in our JCMGA 2026 Chapter Directory.
Sep 30

President’s Corner

By Beet 2025 10 October

It has been a very productive month!

We are a volunteer organization, and we can accomplish a great deal towards accomplishing our mission to educate our community regarding home gardening/horticulture issues.

The Articles of Association describe the JCMGA mission in this way:

The organization’s mission is to learn, practice and teach the art and science of gardening in the Rogue Valley. This Association is organized exclusively for charitable, educational and scientific purposes, including, for such purposes, the making of distributions to organizations that qualify as exempt organizations under section 501(c)(3) of the Internal Revenue Code.

As volunteers we are a necessary part of JCMGA.  Here are some of the activities which we have been involved in:

  • Volunteers working weekly in our Demonstration Gardens. Our Garden Mentors are teaching our Class of 2025 Master Gardeners about the specific gardens.
  • Plant A Row Project is continuing to be successful in providing food to our Medford Access Program. The JCMGA Vegetable Garden has donated approximately 400 pounds this year.
  • OSU Plant Clinic has been open four days a week this month. Our JCMGA volunteers work at this clinic under Grace’s leadership.  We have helped many home gardeners by answering questions concerning insects or plant problems.
  • We have 7 working groups who meet monthly to help JCMGA work effectively and creatively to meet our members’ and associations’ needs. Our working groups include Community Outreach, Fundraising, Gardens & Grounds, Marketing & Technology, Member Services, Spring Garden Fair, and Winter Dreams/ Summer Gardens.
  • Our JCMGA Board of Directors meets once a month to conduct association business. It also meets for three retreats during the year for in-depth discussion of a variety of topics which are determined by the Board.
  • The OSU Master Gardener class has JCMGA members who are Garden Buds, Practicum Mentors, and general support for Grace.

If you are interested in being a part of any of the above, please check your JCMGA Membership Directory or the JCMGA website to see who to contact to find out more about the activity.

For those of you who are involved with any of the above activities, THANK YOU for your service and leadership.

Sep 30

Coordinator’s Column

By Beet 2025 10 October

Hello Gardeners,

As we wind down for fall, it is time to log all of your volunteer hours into the Volunteer Reporting System! Whether you volunteered for 5 hours or 500 hours this year, it all adds up and counts. We use these hours to show just how mighty our organization is.

 

Volunteer Reporting FAQ

When do I need my hours reported by?

Volunteer hours and continuing education hours are due by October 31st 2025.

What is the website to report my hours?

https://vrs.osumg.org

What category should my volunteer hours fall under?

Direct Education: Did I teach a class? Did I write an article for others to learn from? Did I give gardening advice (Plant Clinic, leading a demo garden workday)? Did my actions directly lead to another person’s learning?

Indirect Education: Did I help with background tasks (scheduling, room setup, WDSG meeting) that made a class happen? Did I hand out educational materials at a tabling event?

Support: Did I help support JCMGA with tasks other than ones that lead to another person’s learning? Did I volunteer with fundraising? Did I attend meetings other than for an educational event (JCMGA working groups, Board meetings)?

Do your best to select the most appropriate category. I review all the submissions and can correct the category if needed.

How many volunteer hours do I need?

The class of 2025 needs a total of 45 hours to graduate.

Returning Master Gardeners need 20 volunteer hours to remain certified. Of those 20 hours, at least 10 of your hours should be in the direct or indirect education category.

How many continuing education hours do I need?

The class of 2025 does not need any additional education hours this year. You all got numerous education hours in class this spring. However, if you did take an additional class or webinar, please log those hours!

Returning Master Gardeners need 10 hours of continuing education to remain certified. I encourage you to get at least one hour of continuing education relating to Growing and Belonging. This could be on topics about garden accessibility, gardening with different age groups, best practices for teaching, gardening practices from other cultures, growing foods from other cultures, Indigenous knowledge, and much more. This helps us hone our skills when teaching, planning events, and designing programs to reach more Jackson County residents.

What if I need help logging my hours?

Please reach out to me at grace.florjancic@oregonstate.edu for help with logging your hours! I will host in person office hours on October 22nd from 2:00pm to 4:00pm in the SOREC Small Classroom to help out. If you want to get started earlier, or that date does not work for you, just reach out and we can find a time to meet up.

In prior years, another MG Coordinator hosted a virtual volunteer hour reporting party in October. I do not have a date and time yet for this event, but it is another way for you to have a set focus time on logging hours and ask others questions you have about entering your hours.

Happy volunteer hour reporting!

 

 

Sep 30

JCMGA Community Gardens Grants

By Beet 2025 10 October

Over two days in early September, a group from the Master Gardener Board took a field trip to visit the five community gardens which had received grants from JCMGA.  At each garden, we were given a warm welcome and a tour. We were impressed by the dedication and resourcefulness of the volunteers.

JCMGA bestowed $1,000 to the Rogue Valley Food Bank Garden.  They will use their grant to add raised beds and expand their irrigation.  They showed us how they used burlap sacks to line their paths.  Also, they had an impressive system set up for cleaning the produce they produced.

The Holly Street Community Garden is using their grant money of $1,500 to replace the roof on their shed.  They have plantings that attract specific types of bees.

The Community Garden at Blue Heron Park in Phoenix, where the garden was demolished by the Almeda fire in 2020, has been completely rebuilt.  They are expanding their current irrigation system.  In addition, they are currently developing a children’s learning garden with the help of Kristina Lefever from Pollinator Project Rogue Valley.  We were able to award them $350.

The Garden of Giving associated with Providence Hospital in Medford will use their $250 grant money to replace a garden shed and buy supplies. Their produce gets distributed to Providence staff and others.

Eagle Point Community Garden in Eagle Point received $250 from JCMGA, and has used their grant money to buy fencing to keep the deer out of their garden.  Currently, they have only chicken wire around most of their small space.  They have a small garden, with a tumbler for mixing their compost.

Congratulations to each of these wonderful gardens.  It was gratifying to learn that we were able to contribute to their success through our fund-raising efforts.

 

Sep 30

2026 Master Gardener Training Class

By Beet 2025 10 October

We are getting ready for the 2026 Master Gardener Training Class. The class will be on Wednesdays at 1-4pm from January 21st to April 22nd. Returning Master Gardeners are welcome to sit in on a topic you want a refresher of and sign up for the online CANVAS lectures to review a topic.

Are you interested in becoming a Garden Bud? Our Garden Buds are classroom mentors who help answer student’s questions about the classes, practicum, volunteering, and activities. Garden Buds play an important role in welcoming the new students into our Master Gardener organization. Reach out to grace.florjancic@oregonstate.edu to become a Garden Bud!

Sep 30

TIPS AND TRICKS FOR A BOUNTIFUL HARVEST

By Beet 2025 10 October

Reminder: keep an eye out for the Mailchimp about next month’s theme to contribute your own advice!

 

 

 

 

* I knew sunflowers were allelopathic (likely to be detrimental to neighboring plants) but always thought it was just from their roots. Now, I have a LOT of volunteer sunflowers in my garden. I love them, but usually chip them up in the fall. Here is what I learned about sunflowers: even the chipped parts can impact the growth of some plants the following season. So now I still let the flower parts feed the birds, but no more composting them into beds. – Lori Ross

* I have Garden Gold peach and Nectazee nectarine trees; both genetic dwarfs that are easily managed in an average yard space. After three 3 years, they are providing the perfect summer peaches and nectarines.

* I avoided leaf curl, a fungal disease that is common around here, by keeping the trees protected during rain. They can grow in large pots beneath a clear covered deck, or I have plastic covered birdcage arbors. – Jordan and the Two JRT’s

* I had a bumper crop of basil; just the plain, regular-leaf basil. The secret is to keep it cut, always down to the next whorl of leaves. Never let it go to flower. This guarantees a continuing harvest of fresh basil leaves.  – Liz Koester

* I grew beautiful Swiss Chard with great success all season long. The main reason for success was location: it was farther down the hill near the wet weather creek, thus receiving cooler temperatures and less sun.

* I have had more cucumbers than I know what to do with. I did some interesting interplanting with them and jalapeños this season and both of those plants have done really well side by side, even while crops in other garden beds seemed to struggle.  – Lindsey McNab

* During the heat of the summer, I cover my raised beds with shade cloth, still allowing the pollinators access to the plants.

* I used sacrificial plants to help control the insects – nasturtiums, radishes, marigolds – Barbara Low

* Oh, my gosh what a crop! I have a beauty of a backyard elderberry bush which I’ve very carefully nurtured (not really) for years. Standing about 6 feet tall, that bush gave and gave this year. But what to do? I made Elderberry Syrup. Caution: Fresh elderberries, stems and leaves contain toxins. Do not eat raw. When cooked properly though, elderberries contain a very valuable antitoxin.  – Mary Schrouder, Class of 2024

* I was a month late transplanting all of our SGF plants, but our crop has been very plentiful and pretty similar to past years. We did add bone meal to the soil this past spring. Butternut squash, Sungold tomatoes, Kentucky pole beans, peppers, marigolds, gourds and luffas have been doing the best in our garden! – Nicole, Class of 2023, and Baby Jane

 

 

 

 

 

 

 

Sep 30

Drip Irrigation Video in Progress

By Beet 2025 10 October

For years I have dreamt of creating a video about how to install drip irrigation since, as the Speakers Bureau Coordinator, I have often been asked for a presentation on drip irrigation. I imagined the Culinary Herb Demonstration Garden to be just the right size for a project that would satisfy this demand. With the help of some highly-skilled and supportive students of the 2025 Master Gardener Class, this dream is being given a chance and is now coming true, with the intention of posting it on YouTube and the Jackson County Master Gardener Association website.

One of the reasons I enjoy being a Bud is that I get to meet joining members from each new class.  It is thrilling for me to see the potential each new group has to offer, and the 2025 class did not disappoint. I met several people who could actually turn my dream into a reality.  So, I planted a few seeds and some of them began to germinate.

Lindsey McNab and Erin Galbraith showed enthusiasm for the idea. Scott Neilson indicated on the Speakers Bureau signup sheet that drip irrigation is an area of interest for him. Jordan Land, who works at the Grange, has also worked in irrigation. Although it’s not his favorite gardening activity, he offered to help by planning and creating a digital layout of the current herb garden.

I gained inspiration from Grace Florjancic, our OSU Chapter Coordinator. She had given an excellent drip presentation earlier in the year, so I asked if she would also help us create this video. She said Yes!

One of the bonuses of working with this group is that not only do they have skills that an average gardener may not (like videoing and arranging drip-lines with the appropriate hardware), but all of them have solid gardening experience that has helped with this project. We did not have to start from scratch.

This became very apparent when we started videoing Part I, which is the hardware section and is the foundation of the 4-part video. After an hour and a half (which included Grace’s set up), that section was ready for editing. Grace presented her hardware class while Erin and Lindsey videoed; Scott and I made comments and took notes. Grace narrated from the start, so no voice-over was needed for this session. The photos show the intent and attention that Lindsay, Erin, and Grace exhibited during this first video session.

Within a couple of days, Erin and Lindsey had an excellent edited version of Part I. My gratitude to these people for a very enjoyable taping session.  We are hoping to share this completed video in late winter or early spring. We had hoped to have the 4-part video completed this year, but yellow jackets moved into the Herb Garden and, despite some harassment, have been reluctant to leave their newfound home. Stay tuned. More to come as we work on the next 3 parts!

Sep 30

Critters on Flowers: European Woolcarder Bee Caught in a Fuzzy Embrace

By Beet 2025 10 October

 

 

I have photographed many a critter perched prettily on flowers. This afternoon, I stumbled upon a truly enchanting sight that might be my most favorite yet: a European Woolcarder Bee being completely enveloped by a salvia blossom.

The snug way this bee nestled inside the salvia bloom showcased one of nature’s most beautiful and functional designs. With its stretchy proboscis flawlessly fitting into the flower’s ligulate shape, the bee is essentially a tiny, fuzzy key fitting into a lock, all aimed at pollination.

The colors are just as stunning as the form. Cadmium yellow stripes stretch across the bee’s fuzzy body, beautifully contrasting with the violet lips of the salvia blossom. These hues are not only eye-catching, but also serve a purpose—nature’s way of signaling and attracting pollinators.

The European Woolcarder Bee earns its name from its habit of combing and gathering fuzz from woolly plants like Lamb’s Ear, to line its nest. I have a big patch nearby, so I like to imagine this insect quietly collecting fluff for its cozy home for one (they are solitary bees). I also like knowing my garden has its own special role in this system.

 

 

Sep 30

Praise for the Great Pepon

By Beet 2025 10 October

 

It’s time once again for Cucurbita pepo, (from the Greek pepon, meaning large melon). With its delicious flesh and delightful design, it’s become a familiar icon and symbol of autumn. It’s no wonder Peter the Pumpkin Eater dined with delight, and Cinderella’s fairy godmother chose a pumpkin to conjure her creative carriage.

Pumpkins are a member of the Cucurbitaceae family, along with squashes, muskmelons, watermelons and gourds. While pumpkins are classified as winter squashes, not all squashes are pumpkins. Pumpkins are actually fruits – their seeds develop from mature ovaries in their blossoms.

Despite somewhat unclear origins, the earliest records of domesticated pumpkin seed remnants (and consumption) date back to around 7000 BC and 8750 BC in Oaxaca, Mexico. There’s evidence of pumpkin cultivation in North America (Missouri in 4000 BC and Mississippi in 1400 BC), and Central America. Pumpkins were also shipped to Europe and other parts of the world during the 16th century.

The pumpkin’s versatility has given them great value since their original cultivation, and they have a long culinary and medicinal history. Native Americans roasted and dried pumpkin strips for winter storage and eating. American colonists originated the “pumpkin pie” by removing seeds, then filling pumpkin cavities with honey, milk, and spices, and next baking them in hot ashes. (No pan to wash here!) Seeds were also likely roasted by the Aztecs for high-protein snacks.

The pulp and sap of pumpkins have long been used medicinally in North and Central America for burns. Pumpkin seed oil, another by-product, usually mixed with other oils, is used for cooking and salad dressings.

Pumpkins are high in iron, vitamin A, protein and fiber that provide anti-inflammatory, antioxidant and antifungal properties. The cooked flesh is delicious in pies, soups, pasta, salads, desserts, preserves, candies, beer, hot spiced cider, and pumpkins can be roasted and dried. You can cook the edible leaves like any greens, stuff and fry the flowers and roast seeds (pepitas).

Pumpkins come in a multitude of colors, shapes, and sizes besides the classic rich-orange ribbed-spheres. Their size varies from petite decorative pumpkins to gigantic monsters (largest ever recorded — 2,323 pounds). Most grow to 20-40 pounds with field pumpkins up to 65 pounds. Their decorative contributions are many, including dried strips woven into mats by Native Americans, mini varieties made into household decor, and of course, Jack O’ Lanterns; a Celtic tradition started with smaller turnips, beets, and potatoes in Ireland. Irish immigrants in America readily carved pumpkins into lanterns for scaring off tortured souls (like Stingy Jack*) on Halloween.

Planting pumpkins is easy. Start seeds indoors in good potting soil, sowing 3-4 seeds 1” deep about 10-14 days before the last frost in 4” pots. Sow seeds the same depth outside (after last frost) in 5” high 14” wide flattened mounds that warm more quickly than flat soil.

Keep all consistently moist and keep indoor seeds at 70-75°. Once sprouted (in about 5 to 8 days), acclimate inside seedlings a week before planting outside. Provide generous amounts of rotted compost for nutrients and mulch. Supplement with balanced organic fertilizer and plenty of horizontal (or vertical) space.

Whether planted for pies, Jack-o-lanterns, or giant first prize, the mighty pumpkin applies!

* The legend of Stingy Jack

The Celtics once walked on the eve of October 31st with lanterns carved from turnips, (called jack-o-lanterns), whose lights were believed to keep away evil spirits. It’s believed these lanterns got their name from a stingy, mean old man named Jack who was denied passing through heaven’s gates after dying.  After going to Hell, the devil gave him coal that Jack placed in a carved-out turnip to guide his way while looking for a place to stay. Immigrants to America continued this tradition, eventually using pumpkins instead of turnips.

Resources:

Armand’s Harper Valley Farms

https://harpervalleyfarms.com/history-of-pumpkins/

HerbaZest

https://www.herbazest.com/herbs/pumpkin/pumpkin-origin-history

Pastorino Farms

http://www.pastorinofarms.com/abt_pmks/history.htm

Seed Sources:

Baker Creek Heirloom Seeds

http://rareseeds.com

Pinetree Garden Seeds

http://superseeds.com

Territorial Seed

http://territorialseed.com

Recipe: Pumpkin Scones

Preheat oven to 400F°.

Cut a piece of parchment paper to cover cookie sheet.

2 cups white, whole wheat (at Natural Grocer) or oat flour

1 cup regular organic rolled oats (not quick or instant)

¼ teaspoon sea salt

⅓ cup organic coconut sugar

1 teaspoon ground cinnamon

½ teaspoon each ground nutmeg and ginger

¼ teaspoon ground cloves

1 tablespoon fresh grated ginger root

½ cup chopped toasted walnuts

(almonds, pecans or filberts) optional

½ cup organic flame raisins

Zest from one organic lemon

¼ cup olive oil

⅔ cup pureed pumpkin

½ cup buttermilk

Extra buttermilk and organic coconut sugar (for topping)

Mix together the flour, oats, sea salt, sugar, ground spices, grated ginger, and lemon zest. Mix in the nuts and raisins. Pour in the olive oil and blend until mixture is crumbly. Pour in the pumpkin and buttermilk, then mix with wooden spoon or clean hands until the mixture clings together, then gather into a ball.  Transfer to parchment paper and flatten to an 8” to 9” round.

Score the round into 8 wedges with a sharp knife. Brush the top with a little buttermilk and sprinkle with some coconut sugar. Bake in preheated oven for about 15 minutes until the top is golden. Serve warm or freeze for longer storage.