- Author: Bodil Cass
F\ig Wax Scale has recently been detected in the environment in the San Diego County. This insect is commonly intercepted at ports of entry, especially on shipments of palms, but has not previously established a reproductive population in California to our knowledge.
Fig wax scale is an A-rated, actionable invasive pest by CDFA, due to its high potential to damage fresh fruit production through lowering yield, increased production costs, disruption of export markets, and vectoring of plant viruses including grape vine leaf-roll virus. It is a polyphagous phloem feeder and a potentially devastating pest of many high-value crops including almond, grape, citrus, pistachio, avocado, cotton,fig,palms,pear,and ornamentals.In the USA it is currently only found in Florida, although it is distributed throughout much of the rest of the world and frequently affects citrus and fig production in Europe. The environmental conditions throughout much of California are considered favorable for this scale to establish if it is not eradicated and prevented from re-entering.
For more on this scale and other recent topics, check out the Topics in Subtropics Newsletter:
https://ucanr.edu/blogs/blogcore/postdetail.cfm?postnum=60446
![fig wax scale ant feeding fig wax scale ant feeding](/blogs/blogcore/blogfiles/108401.jpg)
![fig wax scale female fig wax scale female](/blogs/blogcore/blogfiles/108402.png)
- Author: David Layland, UC Master Gardener of Napa County
It's getting close to what I call California native plant season. Fall and winter are the best times to plant natives, and that's also when the Napa Valley chapter of the California Native Plant Society (CNPS) holds its annual plant sale. The sale this year is on Saturday, October 5, and Sunday, October 6. For more information about the sale, visit the chapter's website.
My experience with California native plants began several years ago when my wife and I decided to spruce up the landscaping in front of our home. The existing landscaping was okay but had suffered from a bit of neglect. For years we had concentrated on the grounds behind our home where we had planted fruit and olive trees, vegetable and ornamental flower gardens and a small vineyard.
We wanted to plant something different in the front but nothing that required a lot of maintenance or water. We knew we would continue to spend most of our time in the back. The front would remain the poor red-headed stepchild.
After talking with fellow Master Gardeners and doing some research, we started to consider California native plants for our front landscape. When I saw the information below on the CNPS website, I knew we were moving in the right direction:
“While no landscape is maintenance free, California native plants require significantly less time and resources than common non-native garden plants. California native plants do best with some attention and care in a garden setting, but you can look forward to using less water, little to no fertilizer, little to no pesticides, less pruning, and less of your time.”
So, the decision to relandscape with California natives was easy. Then the real work of selecting and sourcing the plants began.
Fortunately, the CNPS website has a search feature that allows you to enter your zip code and find the plants available at nurseries in your area. Today the website shows a total of 8,539 plants, which is a little overwhelming. But once you enter your zip code, the search eliminates plants unsuitable for your area. For my zip code, that number went down to a more manageable 139 plants. When I selected nurseries within 50 miles of my address, options dropped to 74 plants at two different nurseries.
Developing a layout was the next step. For this we turned to an experienced friend who guided us through the daunting conceptual task that produced our new front landscape. When you have limited drawing ability, it sure helps to have someone on your team who can create a design that captures what you had in mind.
With the plan in hand, it was time to head to the nurseries and start plugging actual plants into the layout. We knew we needed plants in a range of heights, from ground covers to a plant five or six feet in height that would be a focal point. We did this task in October, an ideal time to plant natives. They appreciate the cool and rainy weather to ease their transition from the nursery to the ground.
Plant selection turned out to be easy. We arrived at the nursery with a clipboard containing the plant layout and a list of desired plants. The nursery suggested substitutes for plants we wanted that weren't available. After about an hour, we headed home with a truckful of California natives, including white sage, coyote mint, seaside daisy, deer grass, bush monkeyflower, California buckwheat, coffee berry and emerald carpet manzanita.
All our purchases were in 1-gallon containers as this size is easiest to plant. Following advice from Henni Cohen of Napa Valley's CNPS chapter, we made sure we planted wet plants in wet holes.
It has been several years since we relandscaped and I'm happy to report that the plants are thriving. Maintenance has involved just a bit of pruning and none of the plants requires more than a monthly watering. In fact, we were so happy with the front that we replaced one of our vegetable gardens in the back with native plants. I see a trend developing. Eventually, we may give the boot to our ornamental flower gardens in favor of California natives.
Library Talk: Join UC Master Gardeners of Napa County and Napa Public Library for a talk on “Caring for California Native Oaks” on Thursday, September 5, from 7 pm to 8 pm, via Zoom
Learn about oak tree characteristics and specific requirements along with University of California resources to help you provide the care your oaks need to thrive.
Register to receive the Zoom link.
Composting Workshop: Join UC Master Gardeners of Napa County for a free workshop on “Worm or Backyard Composting: Choose Your Own Adventure” on Saturday, September 7, from 11 am to 1 pm, at University of California Cooperative Extension, 1710 Soscol Avenue, Napa. Learn the basics of hot and cool composting, worm composting and grass cycling. At the conclusion of the workshop, you may purchase a backyard compost bin for $20 (one per household) or get everything you need to build your own worm composting bin, including the worms. Registration required.
Fall Faire: Join the UC Master Gardeners of Napa County for an entertaining and educational event on Saturday, September 28, from 1 pm to 4 pm, outdoors at University of California Cooperative Extension, 1710 Soscol Avenue, Napa. Enjoy exhibits on composting, monarch butterflies, succulents, water conservation, bees and more. The program includes activities for kids, a scarecrow contest, giveaways, and music. Admission is free.
Help Desk: The Master Gardener Help Desk is available to answer your garden questions on Mondays and Fridays from 10 am until 1 pm at the University of California Cooperative Extension Office, 1710 Soscol Avenue, Suite 4, Napa. Or send your questions to mastergardeners@countyofnapa.org. Include your name, address, phone number and a brief description.
Become a Master Gardener Volunteer: UC Master Gardeners of Napa County is now accepting applications for the Class of 2025. Visit napamg.ucanr.edu to read the informational brochure, then register to attend a mandatory information session for applicants. Application deadline is 5 pm on September 25.
![Fore ground plant is purple Cedric Island verbena-Background plant is California buckwheat-Image by David Layland Fore ground plant is purple Cedric Island verbena-Background plant is California buckwheat-Image by David Layland](/blogs/blogcore/blogfiles/108673.jpg)
Are you passionate about preserving food? Do you love the idea of teaching others how to do the same? If you've got a volunteer spirit and enjoy working with a community of like-minded enthusiasts, the UC Master Food Preserver Program might be your next adventure!
We're looking for individuals who want to help spread knowledge about home food preservation and food safety. Whether you're already a seasoned preserver or simply curious, you don't need prior experience—just a passion for learning and teaching others! As a certified UC Master Food Preserver, you'll be part of a team dedicated to empowering our community with safe, effective food preservation techniques.
What You'll Gain:
- Extensive hands-on training in various home food preservation methods.
- Food safety to prevent foodborne illness.
- The chance to teach and make a real difference in your community.
- A supportive network of food preservation enthusiasts to learn from and collaborate with.
Mandatory Info Meeting
Join us for an informational meeting on Saturday, October 26, 2024, at 10:00 AM to learn more about how you can become part of this exciting program. Attendance at this meeting is required to apply for the certification training, which begins in February 2025.
Ready to Make a Difference?
This opportunity is open to adult residents of San Joaquin County. For more details, including training class dates and how to register for the informational meeting, visit our website here.
Freezing Baked Apples and Apple Slices
Freezing is one of the easiest methods to preserve apples for future use. Baked apples, with their tender texture and aromatic spices, are a perfect treat to enjoy throughout the year. To freeze, core and add brown sugar, butter, cinnamon, and nutmeg. Bake them until barely done. Then, cool the apples quickly. Wrap each apple individually in plastic wrap and place them in a freezer-safe bag or container. Seal and Freeze. To serve hot, unwrap the apples and heat frozen at 350°F until steaming hot, about 15-20 minutes, filling your kitchen with that delightful, spiced aroma. To serve cold, keep apples in plastic wrap and place in refrigerator until thawed.
Source: Adapted from So Easy to Preserve, 2014, pg. 312.
Freezing sliced apples is equally simple and versatile. Start peeling, coring, and slicing your apples. To pretreat fruit, use one of the three methods (ascorbic acid, citric acid, or lemon juice). Toss slices in this mixture to prevent browning, then steam blanch them for 1 ½-2 minutes. Cool quickly in ice water, drain, and dry. To freeze place slices in a single layer on a baking sheet. Once frozen, transfer the slices to freezer bags.
Use them later for pies, crisps, or to add a fresh apple flavor to oatmeal or pancakes. You can also use them in savory dishes like pork chops with apple sauce or apple-stuffed chicken breasts.
Source: Adapted from So Easy to Preserve, 2014, pg. 267
Dehydrating Apple Slices and Fruit Leather
For a delicious and healthy snack, consider dehydrating apple slices. Begin by slicing apples 1/8 inch thick and dip them in one of the above pretreatment mixtures. Then steam blanch them for 3-5 minutes. Sprinkle with cinnamon or leave them plain, then lay them on dehydrator trays. Dry at 135°F for about 6-12 hours or until they are leathery and crisp. Be sure to condition apple slices before moving to the pantry. These dried apple chips are perfect for snacking, adding to trail mix, or using as a crunchy topping for salads or yogurt.
Source: Adapted from So Easy to Preserve, 2014, pg. 342-343
Apple fruit leather is another fantastic way to preserve the sweet taste of apples. Puree peeled cored apples with a bit of honey and cinnamon. Spread the puree thinly on dehydrator sheets or parchment-lined baking sheets. Dry at 140°F until the leather is pliable and no longer sticky, about 6-12 hours. Roll up the leather and store it in airtight containers after conditioning.
It's a fun and portable treat for kids and adults, perfect for lunchboxes or a midday snack.
Source: Adapted from So Easy to Preserve, 2014, pg. 254
Apple Scrap Jelly: Waste Not, Want Not
The saying "waste not, want not" rings true in the world of food preservation. The following apple scrap jelly is an excellent way to use the cores and peels left over from other apple preparations.
Apple Scrap Jelly
Yield: about 6 half-pints
Ingredients
4-1/2 cups apple juice prepared from apple peels and cores
5 cups sugar
1 box powdered pectin
Directions for Preparing Juice
Place peels and cores into a pan. Add up to 1 cup of cold water per pound of fruit. Boil on high heat; stir to prevent scorching. Reduce heat and simmer for 15 minutes. Do not overcook; excess boiling destroys the pectin, flavor, and color. Pour everything into a damp jelly bag and suspend the bag to drain the juice. Clear jelly comes from juice dripped through a jelly bag without pressing or squeezing. If a fruit press is used to extract the juice, restrain the juice through a jelly bag.
Instructions for Making and Processing Jelly
- Wash your hands with soap and water
- Clean and sanitize preparation area
- Wash and rinse jars and lids, following the manufacturer's directions for lid preparation.
- Sterilize canning jars by boiling or steaming for 10 minutes at altitudes of less than 1,000 feet. At higher elevations, boil jars for 1 additional minute for each additional 1,000 feet elevation.
- Pour prepared apple juice into a large saucepan. Stir in pectin and bring to a full rolling boil over high heat, stirring constantly.
- Add sugar, stirring to dissolve. Return to a boil over high heat; boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam.
- Ladle hot jelly into prepared jars, leaving 1/4-inch headspace. Wipe rims with a dampened, clean paper towel; adjust two-piece metal canning lids.
- Process jars according to table 1.
Table 1. Recipe from the National Center for Home Preservation 2019 |
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Processing time for Apple Scrap Jelly in a boiling-water canner |
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Process Time at Altitudes of |
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Style of Pack |
Jar Size |
0-1,000 feet |
1,001-6,000 feet |
Above 6,000 feet |
Hot |
Half-pints or Pints |
5 minutes |
10 minutes |
15 minutes |
- Remove jars from the canner and cool completely on a clean, dry towel.
- Check seals after 12-24 hours; lids should not flex up and down when the center is pressed.
This jelly captures the authentic flavor of apples and is a beautiful addition to toast, biscuits, or as a glaze for meats and vegetables.
Apple Pie Filling: The Essence of Fall in a Jar
Nothing says fall quite like a warm, bubbling apple pie. By preparing and preserving apple pie filling, you can have the essence of fall at your fingertips all year round, ready to be transformed into a comforting pie whenever you desire.
Apple Pie Filling
Yield: about 7 Pints
Ingredients
12 cups sliced, peeled, and cored apples, treated to prevent browning
2¾ cups granulated sugar
¾ cup ClearJel
1½ tsp ground cinnamon
½ tsp ground nutmeg
2½ cups unsweetened apple juice
1¼ cups cold water
½ cup bottled lemon juice
Instructions
- Wash your hands with soap and water.
- Clean and sanitize the preparation area.
- Wash and rinse jars and lids; keep jars hot until used. Follow the manufacturer's directions for lid preparation.
- In a large pot of boiling water, blanch apple slices for 1 minute. Remove with a slotted spoon and keep warm in a covered bowl. It is best to work with 6 cups at a time
*To prevent browning, treat apple slices or submerge cut apples in a mixture of ¼ cup bottled lemon juice and 4 cups water.
- combine sugar, ClearJel, cinnamon, and nutmeg in a large pot. Stir in apple juice and cold water. Bring mixture to a boil over medium-high heat, stirring constantly, and cook until it thickens and begins to bubble.
- Add bottled lemon juice and boil for 1 minute, stirring constantly. Remove from heat.
- Drain apple slices and fold into hot mixture; heat, stirring, until apples are heated through.
- Ladle hot pie filling into hot jars, leaving 1-inch headspace. Remove air bubbles and adjust the headspace if needed.
- Wipe the jar rims clean, center the lids on the jars, and apply bands until fingertip tight.
- Process jars according to Table 2.
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Table 2. Recipe from Ball Complete Book of Home Preserving 2012 |
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Processing time for Apple Pie Filling in a boiling-water canner |
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|
|
Process Time at Altitudes of |
|||||
Style of Pack |
Jar Size |
0-1,000 feet |
1,001-3,000 feet |
3,001-6,000 feet |
Above 6,000 feet |
||
Hot |
Pints |
25 minutes |
30 minutes |
35 minutes |
40 minutes |
- Remove jars from the canner and cool completely on a clean, dry towel.
- Check seals after 12-24 hours; lids should not flex up and down when the center is pressed.
This filling is perfect for pies, cobblers, crisps, or over ice cream for a quick and satisfying dessert.
Incorporating Your Preserved Apples into Cooking
Preserved apples offer endless possibilities for enhancing your cooking. Use frozen apple slices in savory dishes, such as roasting them with root vegetables or as a sweet addition to a slow-cooked pork roast. Dehydrated apple slices make for excellent croutons in a fall-inspired salad with pecans and cranberries. Apple scrap jelly adds a lovely glaze to chicken or pork, while apple pie filling can turn a simple breakfast into a decadent delight when spooned over pancakes or waffles.
Whether you're warming up a frozen baked apple for a cozy evening dessert, enjoying a chewy piece of apple fruit leather on a brisk autumn hike, or sharing a slice of homemade apple pie with friends and family, preserving apples allows you to carry the warmth and nostalgia of the fall harvest with you throughout the year. The scent of apples and spices wafting from your kitchen, the satisfaction of transforming fresh fruit into delightful preserves, and the joy of sharing these creations with loved ones are the simple pleasures that make fall truly special.
- Author: Loren Nelson
Bulbs add beauty to any garden but have the unfair reputation of being difficult. Join Master Gardeners of Orange County to discover the beauty, ease and simple steps for successful gardening with bulbs.
Click the image to learn more and visit our Classes and Events Calendar page.
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