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Cooperative Extension Service
Scott County
1130 Cincinnati Road
Georgetown, KY 40324
(502) 863-0984
Fax: (502) 863-2392
Scott.ca.uky.edu
FEBRUARY 2018
Your Gateway to Horticultural Education, Resources, and Solutions
You may notice sawdust piles developing on or under firewood that has been indoors for several days. You may even find some insects that have emerged from them. While this may be alarm-
ing, these are not rare events and seldom pose a problem.
Figure 1. Sawdust from insects present when the infested tree was
felled. (Photo: D. Dougherty, USDA-APHIS)
It is normal to have insects in or on firewood. In the short term,
minimize issues by:
Knocking logs together sharply to dislodge attached in-
sects and brushing off any obvious structures, such as web-
bing or cocoons, before bringing wood inside.
Bringing only small amounts of wood indoors at a time and burning logs within a day or two. The longer “infested” fire-wood is indoors, the more likely its residents will resume their normal activities.
MANAGING FIREWOOD INSECTS BACKYARD FRUIT: BLACK KNOT
Black knot is a common, often serious, disease of plums and
cherries in Kentucky. Trees in both commercial and residential
plantings are susceptible to the disease. Black knot results in
knotty growths that, over time, encircle limbs and result in branch
death.
Symptoms begin as small, light brown, irregular swelling or
knots on limbs (Figure 2). The next year, enlarging knots become
olive-green with a velvety surface and progress to become hard-
ened, brittle, black swellings (Figure 1). Knots, which can reach
lengths of 6 inches, continue to expand each year until girdled
branches eventually die.
Only actively growing twigs of the current season’s growth are susceptible.
While infection takes place in spring, knot development is not evident until autumn.
The pathogen overwinters in knots on previously infected twigs and branches, and spores are spread by wind and rain.
Caused by the fungus Apiosporina morbosa (syn. Dibotryon morbosum).
Continued on page 2
Figure 1: 2nd year
Black Knots are
enlarged, hardened
& brittle. Black Knot
Photo: Univ. of
Massahusettes
Extension
Continued on page 2
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Many insects develop in stressed, dying, or dead trees, which is the very reason most are cut for firewood. Other insects seek shelter under loose bark or in cavities in the wood. A few days indoors can “bring them back to life.”
Beetles are the most common group found in firewood. They range from species that tunnel just beneath the bark to those that chew deep into the heartwood. Their activities ensure that the resources in dead trees are broken down and recy-cled. Their development usually continues to completion even after the tree is cut and split.
DO NOT TREAT FIREWOOD WITH INSECTICIDES
Sprays are ineffective and unnecessary. In addition, dangerous fumes may be produced when the wood burns.
BETWEEN SEASON TIPS
Tips for managing firewood between seasons
Stack wood in a well-drained site and do not allow direct con- tact with the ground. This will reduce potential problems with termites.
Stack wood to allow good air circulation. Expose cut ends to promote drying. Expose bark covered surfaces to the ele-ments because they are better able to withstand weathering.
Keep stored wood away from the house or other buildings.
Use the oldest wood or wood showing signs of infestation first, it is most likely to be infested. Avoid stacking new wood on top of last season’s wood.
Cover wood during summer and fall to keep it drier and to exclude creatures seeking protected overwintering sites.
FIREWOOD CONTINUED FROM PAGE 1
Figure 2. Cross section of borer tunnels in firewood. (Photo: Dougherty, USDA-
APHIS)
Figure 3. Many wood borer larvae are legless with soft white bodies and distinct dark heads. They can be found when splitting logs. (Photo: B. Wilson,
Pulaski County Extension agent)
Figure 4. Brightly marked longhorn beetles are common insects that emerge from infested firewood stored indoors (Photo: Lee Town-
send, UK). Figure 5. Log riddled with small round emergence holes caused by bark
beetles (Photo: Lee Townsend, UK).
Figure 1: Symptoms of black knot begin as small, light brown, irregular swell-
ings or knots on limbs. (Photo: John Strang, UK)
BLACK KNOT CONTINUED FROM PAGE 1
Cultural practices, such as pruning and sanitation, are the
primary means for reducing or eliminating black knot.
Prune out knots in autumn or winter after leaves fall and in-
fected branches are easy to recognize. Inspect trees again in
April and remove any newly formed knots.
Remove any trees with girdled trunks and/or large limbs.
Destroy or discard all diseased wood.
Remove wild plum and cherry trees from the vicinity.
Fungicide applications may be used in conjunction with the
cultural practices listed previously, but are often not warrant-
ed.
Fungicides can be applied in spring to protect young, ex-
panding twigs.
Homeowners should refer to Extension publication, Disease and Insect Control for Home Grown Fruit in Kentucky (ID-21) for specific fungicide recommendations.
Commercials growers should refer to the Midwest Fruit Pest Management Guide (ID-232) for current fungicide recom-mendations.
Always follow all label directions when utilizing fungicides.
MANAGEMENT OPTIONS
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For many producers homebased processing and home-based microprocessing might be an option to take their products to the next level. Before jumping in, there are some guidelines that must be followed. If choosing either homebased processing or homebased microprocessing, it is important to remember that the primary ingredient of a product being sold must be an item that is grown by the
producer, in the state of Kentucky.
Homebased Processing . . . is for individuals that are producing “low risk” products that they would like to sell at a farmers’ market, certified road-side stand, or on the processor’s farm. Low risk items in-clude products such as jams, jellies, and baked goods. There is no fee for this registration, but the producer must register each year with the Kentucky Cabinet for Health and Family Services/Food Safety Branch. The producer must also submit verification of an approved water source
as well as follow all labeling guidelines.
Homebased Microprocessing . . . is for individuals that are producing “higher risk” products that they would like to sell at a farmers’ market, certified roadside stand, or on the producer’s farm. Some higher risk items include canned vegetables, pickled fruits and vegetables, and herbal vinegars. To become a certified
microprocessor, you mush complete the following:
Complete a homebased microprocessor workshop—the cost of the workshop is $50. (upcoming dates listed
to the right)
Submit each recipe to the University of Kentucky, with
a fee of $5.00 per recipe
Become certified with the Kentucky Cabinet for Health
and Family Services/Food Safety Branch
You may register online at:
http;//fcs-hes.ca.uky.edu/
Homebased_processing_microprocessing
Or by contacting Annhall Norris at
[email protected] or 859-257-1812
Upcoming Microprocessing Workshops
HOMEBASED PROCESSING HOMEBASED MICROPROCESSING SCOTT COUNTY COOPERATIVE EXTENSION
9:30 AM—3:30 PM
February 8, 2018 9:30 am—3:30 pm
Woodford County Extension Office
February 27, 2018 9:30 am—3:30 pm
Mercer County Extension Office
February 28, 2018 9:30 am—3:30 pm
Montgomery County Extension Office
March 15, 2018 9:30 am—3:30 pm
Scott County Extension Office
April 12, 2018 9:30 am—3:30 pm
Lincoln County Extension Office
Cancellation Policy
If Scott County Schools are cancelled for any reason
due to (weather, illness, breaks or holidays) all Horti-
culture classes, meetings and activities are also can-
celled. This includes afternoon and evening activi-
ties. When in doubt, call the Scott County Extension
Office at 863-0984.
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Vegetable Gardening 101 - Wanting a vegetable garden but overwhelmed with how to start? Learn the basics at Vegetable
Gardening 101
Seed Starting – Learn when, and what and how to start seeds in your home.
Gqrden Club—OPEN to join. Like-minded individuals in all things garden.
Set Your Table for Salad! Make your own salad table – Want the freshest salad ever? Learn a great way to grow lettuces, spin-
ach, greens, and other shallow-rooted vegetables on your deck or apartment balcony. Bring a hammer, phillips head screw
driver , and staple gun if you have them.
Yoga in the Garden—Instructor Leah VanWinkle will take participants through poses that will help, limber up for the gardening
season ahead.
Home-Based Micro Processing—See page 3
Grafting—learn and attempt grafting fruit under the instruction of Ext Specialist Dr. John Strang
Pruning—learn about the removal of limbs for the purpose of increasing fruit production, vigor and health in your backyard fruit
DATE CLASS TIME COST
February 6 Vegetable Gardening 101 5:30—7:00 pm $5.00
February 13 Seed Starting 5:30—7:00 pm $5.00
February 13 Garden Club—Bulb Forcing 9:00—11:00 am
February 20 Set Your Table for Salad! Make your own salad
table—LIMIT 20
5:00—7:00 pm $10.00
February 27 Yoga in the Garden 5:30-7:00 pm
March 15 Home MicroBased Processing 9:30 am-3:30 pm
March 20
March 26
Grafting—Must Register by March 12
Pruning—Must Register by March 12
6:00— 8:00 pm
3:00— 5:00 pm
Registration Form
(MUST BE PRE-REGISTERED and PRE-PAY)
Name: __________________________________________________________ Phone: _________________________
Address:_______________________________________________________ City:_____________________________
State:________________ Zip:________________ E-Mail:_______________________________________________
Class by Code Number: __________, __________, __________, __________, __________, __________
TOTAL Number of Classes signing up for _______________ Amount Enclosed $________________
PLEASE RETURN TO: SCOTT CO. EXTENSION, 1130 CINCINNATI RD, GEORGETOWN, KY 40324
Attention: Growing Gardeners Class Series Checks should be made out to: Scott Co. Extension District
CODE
18F6
18F13
18F20
18F27
18M15
18M20
18M26
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4 cups cubed potatoes
2 heads broccoli,
(3-4 cups florets)
2 tablespoons olive oil
¼ cup all-purpose flour
1/3 cup melted butter
3 cups 2% milk
¼ teaspoon salt
½ teaspoon pepper
5 ounces cheddar
Cheese, reduced– fat,
shredded
2 green onions, finely
Minced, divided
½ cup reduced-fat
Sour cream
¼ cup bacon bits
(optional)
Preheat oven to 375 degrees F. Place potatoes in
large saucepan, cover with water and bring to a
boil. Reduce heat and cook potatoes until tender,
about 15 minutes. Cut broccoli heads into small
florets and place on baking tray. Drizzle with olive
oil and roast for 15 minutes. Drain cooked potatoes
in a colander. In the saucepan, combine the flour
and melted butter; cook on medium heat for 1
minutes. Slowly add milk to the mixture, stirring
constantly until thickened. Soup can be thinned by
adding an additional ½ cup of milk or water, if de-
sired. Add the potatoes, broccoli, salt, pepper,
cheese, half of the green onions and bacon bits.
Cook on low until heated. A few minutes before
serving, add the sour cream and stir to combine.
Serve topped with remaining onions.
Yield: 6, 1¼ cup servings
Nutritional Analysis: 390 calories, 24 g fat, 13 g
saturated fat, 60 mg cholesterol, 370 mg sodium,
30 g carbohydrate, 3 g fiber, 9 g sugars, 15 g pro-
tein.
POTATO BROCCOLI SOUP
From the Desk of the Horticulture Agent
February always makes me think of Valentine’s Day as a kid. The Valentine’s Day par-
ties in early elementary school were my favorite. Our refreshments would be choco-
late cupcakes adorned with white icing and message hearts, along with Coca Cola
from the little bottles, one for each of us, out of the wooden Coca Cola crate. Seems
like I also remember the corny little cards that we gave out to each member of our class, no one
was left out, that were stuffed into shoe boxes decorated with construction paper and paper doilies.
With such fond memories, I thought I would send you a few “vintage vegetable valentines” to cele-
brate the day.
Sharon P. Flynt
Agent for Horticulture
Scott Co. Cooperative Extension
