- Author: Ann Edahl
What do pollinators do?
Pollinators pollinate flowers by moving pollen from the anther (male part of a flower) to the stigma (female part of the flower), either on the same flower or a different flower. The pollinators are there to collect nectar or pollen from the flower for food. While they browse they disperse the pollen grains among the flowers, allowing the plant to reproduce.
Stone fruit, almonds, apples, squash, watermelon, and many other fruits and vegetables rely on bees for pollination. And pollinators can help self-pollinating vegetables such as tomatoes. Native bees pollinate a variety of native and non-native plants.
What can we do to help?
- Edging your vegetable bed with flowering annuals is both pleasing and beneficial. They look lovely and attract pollinators to your vegetables. (Allow your herbs to flower, rather than pinching back for increased production, to make them attractive to pollinators.)
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Create a dedicated pollinator garden. You might focus on a garden that attracts butterflies, or one that attracts native bees.
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While mulching provides many benefits, try to include areas of bare soil. This creates a more hospitable habitat for our ground-dwelling bees.
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Think about replacing an ornamental plant or even a section of your lawn with plants that attract pollinators.
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Plan for succession of blooms to provide food for the pollinators throughout the growing season. Annuals such as zinnias can be particularly useful because of their long bloom time.
Selection of pollinator magnets for Fresno County
Consider including some of the following plants in your landscape. This list is by no means exhaustive, but they have all worked in Fresno-area gardens.
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California native annuals, perennials and trees that are easy to incorporate into the urban garden include California poppy (Eschscholzia californica), hummingbird sage (Salvia spathacea), Cleveland sage (Salvia clevelandii), yarrow (Achillea spp. – there are both native and non-native yarrow), California lilac (Ceanothus ‘Ray Hartman' does particularly well in the garden), desert willow (Chilopsis linearis), manzanita (Arctostaphylos spp. which come in all sorts of sizes), and Western redbud (Cercis occidentalis)
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Perennial herbs, such as thyme (Thymus ssp.), oregano (Origanum vulgare), lavender (Lavandula spp.), rosemary (Rosmarinus officinalis), winter savory (Satureja montana), dill (Anethum graveolens, an annual that reseeds), rue (Ruta graveolens), and scented geranium (Pelargonium) make a great addition, planted throughout the landscape or in a dedicated herb garden,
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Perennials: sages (Salvia spp.), lantana (Lantana camara), and butterfly bush (Buddleia davidii) are just three of many non-native perennials that attract a variety of pollinators.
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Annuals: try easy-to-grow marigold, zinnia (Zinnia) and sweet alyssum (Lobularia maritima),
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Trees: Japanese maple (Acer palmatum) is a bee magnet in the spring.
Read more:
Ponder, Frankie, Elkins, et al. 2013. How to Attract and Maintain Pollinators in Your Garden. ANR Publication 8498. University of California Agriculture & Natural Resources.
University of California Davis Arboretum and Public Gardens. 2018. Support Native Bees with These 10 Plants.
- Author: Sue Bohigian
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It may be cold and gloomy outside, but I already have spring on my mind. I am getting ready for my spring and summer vegetable garden by starting seeds indoors.
The first step is planning. What do you want to grow? Make a list of veggies you would like to grow. Take into consideration what grows well in Zone 9 in the spring and summer. Have fun researching and looking at seed catalogs. I make a “seed journal” to keep track of what I plant each year and my successes and failures. This helps me decide what to plant the next year.
When should you start planting your seeds indoors? I usually start my seeds in January because I cannot wait to get started! It is recommended to start seeds 6 to 8 weeks before your expected last frost date. I generally plant my seedlings in March so January works for me.
Where are you going to grow your seeds? You need a sunny place in your house with enough room for your plants. I have a perfect spot in front of our living room windows. The Christmas tree comes down and the plant table goes up. Are your seedlings getting enough light? If a bright, south-facing window is not available, place the seedlings under fluorescent lights. Seedlings also need warmth. Using a germination heating pad specifically for plants is the best option. A temperature of 70 to 75 degrees is optimal for the soil.
Seedlings need humidity. I purchase containers with covers to create a humid environment. You can purchase these or fashion them yourself. Some people use take out containers with clear tops.
You will need to select your soil mix. There are so many choices! For my soil mix I use ready-made peat pellets because they are convenient. You can also make your own soil mix and sterilize it at home. For example, mix one-third sand, one-third vermiculite or perlite, and one-third peatmoss. To sterilize a small amount, place in a covered, heat-resistant container or pan and place in a 250-degree oven till it reaches 180 degrees for at least 30 minutes.
You can use a variety of containers, and they should also be sterilized. You can fashion your own or purchase a variety of options. To sterilize containers, remove debris and rinse in a solution of one part chlorine to 9 parts water. Make sure the containers have drain holes for good drainage. I use trays made specifically for growing seeds. You could also use biodegradable peat pots, which can be planted directly in the soil.
You are ready! Plant your seeds, lightly water and be patient. Keep the soil moist but not soaking wet. You can use a spray bottle to control the moisture.
Don't forget to label your seeds. It is easy to lose track of what you planted.
Once your seedlings grow it is time to start thinning. When the plants have 1 to 2 pairs of leaves you should take out the weakest ones to allow your stronger seeds to thrive. Take care not to disturb the roots by snipping off the weak seedlings at the soil surface with a pair of scissors.
Hardening off. When your seedlings have grown and the weather warms you are almost ready to plant outside. One more step. Place the plants in a greenhouse or on a protected porch for 5 to 7 days. This is called hardening off and it helps the plants adjust before they are planted outside.
Before you know it, you will be eating delicious vegetables that you grew yourself. Happy planting!
Sources:
California Master Gardener Handbook, Second Edition, by Dennis R. Pittenger.
Get a head start on your garden by starting your seeds indoors by Melissa Womack and Skylar Peters, UC Statewide Master Gardener blog,
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Learn about planting leafy vegetables like lettuce and spinach, and root vegetables like carrots, beets and radishes. Not to mention broccoli and cauliflower. All of these vegetable plants can be grown in the ground or in containers. Great class for beginning gardeners.
We are excited to say that our classes are at nine Stanislaus County Library Branches! We hope to see you there.
August 2023 Library Branch Schedule
- Tuesday, 8/1 at 6:00 p.m. - Salida
- Saturday, 8/5 at 2:00 p.m. - Empire
- Tuesday, 8/8 at 6:00 p.m. - Oakdale
- Thursday, 8/10 at 1:00 p.m. - Patterson
- Saturday, 8/12 at 2:00 p.m. – Riverbank
- Monday, 8/14 at 6:00 p.m. – Ceres
- Tuesday, 8/22 at 2:00 p.m. - Waterford
- Wednesday, 8/23 at 6:00 p.m. - Turlock
- Monday, 8/28 at 5:30 p.m. - Modesto
Precautions and Harvesting Review
A reminder: before consuming edible flowers, one should always proceed with caution. The flowers should come only from your garden or other trusted sources that have not been sprayed with pesticides. Many flowers share common names, so always look for the scientific name (genus and species) to ensure you have the right flowers, since not all flowers are edible.
Harvest fully opened flowers in the morning right after the dew has dried. Carefully wash them, and as needed remove the stamens, styles, pistils, and sepals (the parts that hold the pollen and the green stems that hold petals together). Use as soon as possible for maximum flavor.
Edible Flowers from Fruits & Vegetables
- Squash flowers are often used in Mexican and Latin American cuisine. Use male flowers that have been removed after pollination. They can be stuffed with a variety of foods, and fried or baked as appetizers and side dishes. In addition to being delicious, they look stunning.
- Pea flowers: Rather than letting some flowers become pea pods, pick a few of these flowers to add a mild pea flavor to a salad.
- Onion/Chive flowers are grown primarily for their bulbs or stems. However, the flowers, along with other parts of the plants from this family have a mild garlic or onion flavor that works well in a range of recipes. Some varieties can remain green all year, thus providing a year-round source of flavor for salads, soups, etc.
- Elderflowers are one of the most common examples of edible flowers and are used in a wide range of drinks such as elderflower cordial or syrups.
- Cherry blossoms are also edible from fruiting cherry trees. They are often an ingredient in Japanese cuisine. They can be pickled in salt and vinegar.
- The blossoms from fruiting plums, peach, citrus, and apple trees, and almond trees are also sometimes eaten, but are generally used as garnish or decoration.
Don't Forget Flowers from “Weeds!”
- Dandelion leaves and green ends of the flowers are bitter, while the petals and stamen have a mildly sweet flavor. Like elderberry, dandelion flowers can be used to make cordials or syrups.
- The daisies you might find all over your lawn have little flowers that can be eaten in salads or sandwiches.
- Clover flowers, both the white and red varieties, are both suitable for eating. The red flowers are the most flavorful and can be used in teas, syrups and a range of desserts.
As the two articles from last week and this week on edible flowers show, there is an incredible array of flowers you can choose from to expand your meals, desserts, and decorate your plates. Your local library is a good source for books for ideas, preparation, and recipes. I'm looking forward to collecting summer squash flowers from our vegetable garden, stuffing them, and grilling them!
Denise Godbout-Avant has been a Stanislaus County Master Gardener since 2020.
/h3>/h3>/h3>- Author: Katherine Lanca
- Editor: Danielle L. Lee
- Editor: Lorrene Ritchie
- Editor: Wendi Gosliner
The COVID-19 pandemic exacerbated food and nutrition challenges. Many families initially lost access to meals offered by school and childcare facilities, experienced unemployment or work reductions, and faced increasing prices for food and other necessities. National and state policies and programs provided food and cash assistance to mitigate impacts on food security. Researchers at the Nutrition Policy Institute, a research center of University of California Agriculture and Natural Resources, evaluated safety-net policies implemented during the pandemic to better support families with low incomes in the U.S.
Benefits of universal school meals
The National School Lunch Program and the School Breakfast Program meet the nutritional needs of approximately 30 million K-12 students in America each day. Typically, students from families meeting income eligibility criteria receive school meals for free or a reduced price, while others pay full price.
NPI researchers Wendi Gosliner, project scientist, and Lorrene Ritchie, director and UC Cooperative Extension specialist, are co-leading studies of school meals in California in collaboration with researchers from the NOURISH Lab for Health Inclusion Research and Practice, who study school meals in Maine and other states.
During the COVID-19 pandemic, Congress funded school meals for all students at no charge, in order to address the dramatic increase in food insecurity among families with children after schools shut down in March 2020. This federal provision allowing for meals to be free for all students ended after the 2021-2022 school year, but some states elected to continue providing universal school meals with state funding, in recognition of the importance of these meals for student health and academic success.
California was the first state to adopt a statewide Universal Meals Program starting in the 2022-23 school year. To support the program's development, $650 million were invested to help schools improve kitchen infrastructure and provide staff training and technical assistance. Investments include Farm to School programs and other mechanisms to help update and improve school meals. Maine and several other states also have adopted universal school meals at least through the 2022-23 school year.
“States often act as incubators – things that work well in states sometimes get translated into federal policy,” Gosliner said. Identifying the success of the programs – and their challenges – can lead to improvements and help inform advocates and policymakers considering universal school meals policies at the state and national level.
Two of the team's research studies in California and Maine documented the benefits and challenges of universal school meals, as reported by school food authorities. Among 581 school food-service leaders in California who responded to the survey, nearly half (45.7%) reported reductions in student stigma as a result of providing free school meals to all students. Among 43 respondents in Maine, over half (51%) reported lessened stigma related to school meals being free for all. In both studies, nearly three-quarters of respondents reported increases in student meal participation. These and other data suggest that universal school meals are meeting their aim, to increase student participation while providing nutritionally balanced meals.
But when the child leaves campus, the responsibility to put a nutritious meal on the table falls on the caregiver.
“Universal school meals provide food and can ease families' budgets, but for too many families, wages as well as time and other resources are not adequate for access to and consumption of enough healthy foods and beverages,” Gosliner noted.
That is when other public programs are helpful, for example the Earned Income Tax Credit, or EITC.
Many eligible families do not claim Earned Income Tax Credit
The Earned Income Tax Credit is a national program designed to lift families out of poverty. The supplemental income can contribute up to nearly $7,000 per year for a family. Despite the EITC's known ability to improve participants' health, research shows that many EITC-eligible households in California and across the nation don't receive the benefits for which they are eligible, leaving $2 billion unclaimed in California in 2018 alone.
Gosliner led a study along with Lia Fernald from UC Berkeley and Rita Hamad from UC San Francisco to document levels of awareness, barriers to uptake, and benefits of participation in the EITC. Their recent publication reported that among 411 EITC-eligible California female caregivers, those who were younger, spoke languages other than English, and had less awareness of the EITC were less likely to receive the tax credit.
Developing a user-friendly system for providing safety-net support and, in the meantime, providing information and support to help more EITC-eligible families receive these benefits are suggested to help alleviate financial stressors. In the long term, these strategies may reduce poverty and improve the health of children.
Increasing WIC Cash Value Benefit a boon to health
In addition to universal school meals and EITC, families with low income may be eligible for the Special Supplemental Nutrition Assistance Program for Women, Infants and Children, or WIC. The program supports women and children up to 5 years old through nutrition education, nutritious foods and access to other health and social services.
One component of the WIC food packages, the Cash Value Benefit, provides participants a fixed dollar amount to supplement their family's diet with fruits and vegetables. During the pandemic, the U.S. Department of Agriculture increased this benefit from $9 to $35 per month, which was later revised to $24 per month per child in October 2021.
Ritchie contributed to a growing body of evidence on the importance and multidimensional benefits of the WIC Cash Value Benefit increase.
“Nine dollars buys only a quarter of what a child is recommended to eat every day,” Ritchie said. “The increase in Cash Value Benefit during the pandemic was an ideal natural experiment to investigate its impact.”
In collaboration with Shannon Whaley and her team at the Public Health Foundation Enterprises-WIC, NPI launched a longitudinal cohort study of nearly 2,000 California WIC participants. They found that the increased Cash Value Benefit improved WIC participant satisfaction with the program and allowed families to purchase greater quantities and varieties of fruits and vegetables.
“The increased Cash Value Benefit enabled WIC families to expose young children to new fruits and vegetables. Early exposure to a variety of fruits and vegetables is critical to establishing lifelong healthy habits,” said Ritchie.
The researchers found that the benefit increase also reduced food insecurity. It is hoped that the increase in program satisfaction translates into more eligible families enrolling and continuing to receive WIC. In November 2022, the U.S. Department of Agriculture proposed making the increased Cash Value Benefit a permanent part of WIC.
Knowing the proven benefits of the WIC program, Ritchie and colleagues from the National WIC Association, and Loan Kim at Pepperdine University, also engaged with WIC participants in other states.
In 2021, all state WIC agencies were invited to participate in a WIC satisfaction survey. Of the 12 WIC state agencies that opted to participate, Connecticut, Inter Tribal Council of Arizona, Nevada, New Hampshire and New Mexico added questions on the survey to understand how the increased Cash Value Benefit impacted children's dietary intake.
The study showed consumption of fruits and vegetables by children on WIC increased by one-third cup per day on average, which is sizable when considering the impact across the WIC population.
NPI research on universal school meals, the EITC and WIC constitute a small part of a more comprehensive approach to make healthy food more accessible, affordable, equitable and sustainable for all. The NPI provides resources such as policy briefs, peer-reviewed publications and technical assistance on several research areas such as safe drinking water, childcare and education. To learn more, please visit the Nutrition Policy Institute website.