Keeping Pests Out of the Garden this Summer

So, your garden is planted and now it's time to enjoy spending time in it, right? Well, due to our mild winter and early spring here in the Northeast it's really going to be a buggy summer. I'm already seeing stinkbugs and aphids in my garden!

Check out expert Gardener Nancy Bell from Gateway Garden Center sharing her top tips on the Philly 10! Show on how to get rid of an array of bugs and keep you pest free all summer long.

View more videos at: http://nbcphiladelphia.com.

-Stacey
Garden Media Group

A visit to world-class gardens in our backyard

Last Friday, as the Memorial Day holiday approached, Stacey, Suzi and I toured two spectacular gardens along with members of our regional Garden Writers Association. Simply amazing.

First up, a tour of A.I. Du Pont's famous Nemours Mansion and Gardens, that included a fascinating glimpse into the private world of Albert I. Du Pont, the inventor, businessman, philanthropist and visionary.

We toured the grounds leading up to the "manse" that looked more like the palace Versailles than your typical LA celebrity "mega- mansion." Inside was a potpourri of collectibles, antiques and rooms meticulously decorated, a theatre and bowling alley, and even an ice cream making machine decades ahead of the times.

The gardens included a massive Reflecting Pool, Maze Gardens, a Colonnade, Sunken Gardens, a Rock Garden and so much more that words don't do it justice.

I took a few images of the magnificent statue adorning a fountain and garden vistas made for a king.

Note to self: MUST return-- soon!

Before noon, we headed for Longwood Gardens and enjoyed a scrumptious feast, listened to speakers and headed outdoors. There were three separate tours, we chose the gardens expertly unveiled.

I lingered over the students' gardens. Students come throughout the U.S. and the world to learn from the best. Here's a snippet of a few of their gardens I truly loved!


Can't wait to go back to both. Gardens are the world's unifiers; they soothe the soul and bring us joy.
Share your favorite garden - we'd love to hear from you!

Lynne
Garden Media Group
photos: Nemours Mansion and Gardens and Longwood Gardens

A Food (pickup)Truck

Food trucks have hit mainstream, popping up in cities of all sizes across America.  

But this "food truck" is different.  Truck Farm Chicago is a nonprofit organization that uses a 1994 Ford F-250 named Petunia to chauffeur a miniature, educational farm around town.

Petunia is "geared" (get it?) to educate Chicago youth and families about healthy eating. Your education includes a short tour of the farm, plant identification, taste tests, and sensory exploration. 

"I was excited about this project as a fun, unique and creative way to bring gardening and nutrition education to children all over the city—especially those who may not otherwise get to see how food grows up close,” co-founder Shari Brown says. 

"Making healthy choices can be challenging, especially when good fresh food and education about why it's important and how to cook it is not always accessible. Truck Farm is trying to do our part by using our exhibit to spark these discussions, give youth the tools to make healthy choices, and inspire them to use their own creativity to encourage healthy changes in their communities."

Read more about the project at GOOD or on the Truck Farm's website.  What a cool spin on an already cool idea.

Please Remember Their Names

GMG's Friday Find: Do you have a game plan?

Today's Friday Find might just inspire you to get outdoors and do some Memorial Day celebrating with your family and friends. Make your backyard barbecue even more fun with some outdoor games.

I'm talking about ones that everyone can play...you don't have to be a sports star and most of the time these won't result in a trip to the emergency room. Except if you still have the game lawn darts (AKA Jarts)...that was a great game. (I believe it is illegal to sell it in the US.)

I found a great website full of great family-friendly games to ensure many hours of fun this weekend and throughout the summer months. Check it out...

www.DrivewayGames.com

Here are three games I love to play...you might want to try them out or tell me your favorite backyard game!

What are your game plans for this upcoming holiday weekend? 

-Karen

Garden Media Group

Food trends for the future

Here at the Garden Media Group we're always on the hunt for upcoming garden/green living trends.

Recently, treehugger.com posted an interesting article projecting food trends for 2020. The projections come from Spain from a group of food researchers at  azti-technalia, a marine and food technological center, tasked with developing a project to identify future food trends.

What they came up with is thought provoking and sure makes for interesting conversation! Even more so, it just may "revolutionize" the way we look at food, grow food, and "consume" food.  Self-fulfilling prophesy? You decide.

The article lists eight points; here are a few teasers in no particular order:
1. "Food telling"- (food with a message). Attractive, accessible info and transparency and more...
2."SuperSense"- Food as a multisensory experience
3."Slocal" - Quality consumption, awareness and responsibility about the impact of food consumption
4."EgoFood"-Express your identity
5."Made Simple"- KISS principle. Opting for the least time consuming choice.
6."Eater-tainment"- The food experience. Connecting emotions, needs and memorable experiences
7."Here & Now"- Facilitates lifestyles of urban dwellers who demand flexibility to optimize healthy lifestyle
8."My Health"- Personalized health.

So let us know what you think... your "takeaway".

Will these projections provoke you to take a more active stance on how food is packaged and labeled? Buy local? Grow your own veggies? Consume less?

Put down your donut and pick up an apple?

Feed us your comments. Love to spark "healthy" debate!

Lynne

Garden Media Group

Photo credit: Kennett Square Farmers Market and Wiki Commons

Your Ticket to Paradise

We are all just loving the new Tropic Escape Hibiscus collection from Costa Farms! I first saw these beautiful and bold plants in January down at the TPIE show in Ft. Lauderdale. The size and colors of the blooms just blew me away!

This new collection comes in 12 varieties with blooms in tropical colors of yellows, reds and oranges. Plus, the names sound like delicious cocktails - Sunrise Mimosa, Tiki Temptation, South Pacific Sipper to name a few. They are all easy to grow and bloom twice as long as traditional hibiscus. I can't wait to plant up a few to punch up my patio this summer!

To learn how to create your own tropical paradise in your backyard, visit www.costafarms.com.

-Stacey

Garden Media Group

Organic Sector Still Growing

 According to Annie White of Inside Grower, the market continues to grow for organic food!

And that comes as good news for organic farmers and producers as the consumer-driven U.S. organic market surpasses $31 billion!

“With 94% of organic operations nationwide planning to maintain or increase employment in 2012, the organic sector will continue to fuel jobs, rural economies and consumer choice,” said Christine Bushway, executive director of Organic Trade Association (OTA.)

Annie provides a few findings from the 2012 Organic Industry Survey from the OTA:

• Organic sales of all products had a 9.5% ($2.5 billion) increase in 2011, while conventionally produced products (both food and non-food items) had a 4.7% increase.
• Organic food sales now represent 4.2% of all U.S. food sales, up from 4% in 2010.
• The fruit and vegetable category accounted for nearly 50% of those new dollars in 2011
• The organic food and beverage sector had sales of $29.22 billion in 2011, a 9.4% increase over 2010
• There are 17,600 certified organic farms, ranches and businesses in the U.S.
• Seventy-eight percent of U.S. families report they buy organic.
• More than half of parents surveyed report they have a high level of trust for certified USDA organic products.

Bushway adds, “Consumers are increasingly engaged and discerning when they shop, making decisions based on their values and awareness about health and environmental concerns. For them, it matters whether foods are genetically engineered, or produced using practices that are good for their families. Price is still an issue, but with the wide availability of private label products and many venues for organic products, they have many choices for where to shop and a variety of products from which to choose.”

And I agree, with the increase of Whole Foods stores and farmers markets, organic food no longer sits on the peripheral of the supermarkets.  It's here to stay.

 

 Katie @KatieGMG
http://www.gardenmediagroup.com

Recipe for a Great Tasting Brand: It's More than the Frosting

“If the cake is bad, what good is the frosting?”

If you want to serve the most delicious cake, you need to carefully pick the right ingredients – and worry about the frosting last.

The same is true when building your brand.  We at the Garden Media Group know it's important not to be too concerned with the frosting – how you look on the outside. Fancy logos, slick marketing messages, lots of “friends” are all just frosting on the cake.

If you aren’t good on the inside – your customers may be left with a bad taste in their mouths when employees serve them a less than delicious slice of the cake.

To make sure that you are more than just the icing on the cake, you must first have a great recipe for a strong internal brand. Here are the ingredients to make the best cake and frosting:

Ingredients for a Great Brand Cake:

1. One clear vision of who you are

2. One unified brand culture

3. Gallons of consistent and extraordinary brand experiences

4. Dozens of passionate brand heroes - both internal and external

Directions for Baking

Step 1: Pre-heat Oven to Shared Vision

Ignite employees around a shared vision so each can take an active role in making it a reality. Decode your DNA into what are your corporate values, what is your purpose and what is your vision for the future. Every grower or garden center has a unique story to tell. Honestly assess who you are. Ask yourself:

• What core values define us?
• What makes us truly different from our competition?
• What guides our vision, voice and foundation for the future?

Step 2: Mix your vision with employees

Now write down the ingredients of your vision and spread it evenly among employees. Have no secret ingredients - be transparent and share the recipe with employees who become your ‘sous chefs’ making and baking that shared vision. Mix all ingredients with employees so they blend together, actively taking a role in making the vision a reality. Stir constantly to empower everyone to do his or her personal best

Step 3: Add great talent
Select the best ingredients by identifying loyal employees. Then  identify the next generation of leadership and fold them into the mix. Add talent that is smarter – spicier, sweeter - than you and complements your culture. Infuse a sense of “self-rising” in your employees, encouraging them to “rise to the top”. Next seek out and blend your company champions into your culture, mix with your purpose and inspire them to help you achieve your vision.

Step 4: Sprinkle with Lots of Details

Liberally combine all details – every ingredient makes a difference, and mix to a smooth consistency and silky effectiveness. Pepper every customer touch point with who you are – and what you stand for. Watch out for lumps – those small bubbles like unfriendly staff, dirty bathrooms, and unstocked shelves - can leave a bad taste and make your brand flop

Step 5: Stir Every Decision with Vision
Fold in every decision based on what supports the vision and is best for the brand. Don't change the recipe. Do what supports your vision in both the short and long term. Don't ruin the cake with ingredients - ideas, people or resources - that aren’t in your recipe. Stir your focus only with what is right for you and your clients.

Step 6: Bake 24/7
Take no short cuts. Whatever you promise to deliver, give it to them. Regularly check the cakes temperature with internal checks and balances and welcome feedback, even if it is negative. If your customers have a bad taste in their mouths, address it immediately. Eliminate any ingredients that could lead to a bad review.

Now add the frosting and serve it with a smile!

Suzi
Garden Media Group

GMG's Friday Find: Ain't that Swell!

This week's Friday Find is going to keep all of us well-hydrated and very cool! Yesterday after work I got into my car after it had been closed up tight all day and found my water bottle had heated my water to very nice temperature...if I wanted to thaw ice. I was not looking for warm water but for a nice cool drink. That is how today's Friday find happened...

S'well Water Bottle

The description from their website...
The water bottle, re-imagined. Re-engineered. With a stylist. A bulky camping canteen no longer, now a sleek, portable hydration vessel. Not only providing liquids on the go, also a gleaming fashion accessory. All this while saving the planet from plastic waste and providing clean water to those in need.

S’well bottles are elegant and useful. Portable and chic. Double walled, insulated construction allows beverages stay hot for 12 hours or cold for 24. Constructed of the highest quality stainless steel (18/8 food grade), these bottles are non leaching, toxin free, virtually unbreakable, yet lightweight, with a wide mouth to allow for easy cleaning, adding ice cubes and most of all, enjoyable drinking.

Every bottle is non-toxic, non-leaching and BPA free. Plus 10% of sales go to WaterAid, which helps build safe, sustainable water sources for people in Asia and Africa.

This is definitely a great gift for any gardener who spends long hours in the hot sun and is need of a cool one!

-Karen

Garden Media Group       

May is Garden for Wildlife Month

Who doesn't love becoming one with nature! Our friend and master gardener Nancy Bell, from Gateway Garden Center, paid a visit to NBC's The 10! Show to help viewers transform their backyards into a habitat for wildlife.

Nancy shared some great native plant options from American Beauties that will help invite birds and butterflies into your garden. Watch her here...



-Stacey @StaceyGMG
Garden Media Group

A town wraps its arms around edibles

Once upon a time, not so long ago, a small Victorian mill town in England united over gardening, and hasn't looked back.

Todmorden, in West Yorkshire, has experienced a food renaissance of sorts. Um, not the kind that attracts foodies and gourmands, but the type that is a quiet revolution of trust, sharing, and uniting around a common goal... food sharing.

Over coffee, Mary Clear, a grandmother of ten and co-founder of Incredible Edible, and Pam Warhurst, the former owner of the town's Bear Cafe decided to help educate the residents (and the world) about growing food - with a twist - and stimulating the economy.

The goal? To make Todmorden the first town in the country that is self-sufficient in food.

Town residents grow edibles in raised beds on the canal towpath, on their lawns, and throughout the 70 large beds around town. And get this... the bounty of veggies, berries and fruit is FREE for the taking.

Locals are encouraged to linger over a sprig of your neighbor's thyme, or appreciate the size of beans and peas, experience the mouth-watering juiciness of an heirloom tomato, and pause to chat with neighbors over recipes for currants, as they commune over the pleasurable satisfaction of growing food and sharing slices of life.

Thievery? Nonsense, say the founders. Everyone shares with glee. "We trust people. We truly believe -- we are witness to it -- that people are decent," says Mary. What a concept.

The "gentle revolution" as she coins it seems to be working. Today, hundreds in the town are growing and sharing communally, even planting sweeps of herbs at railroad stations. Young and old are side-by-side, passing secrets about pickling, canning and preserving - even bread making.

And local business is "growing" as well. The Bear now sources all of it's ingredients from farmers within 30 miles. And their local school is setting up a fish farm to teach the young new skills and offer locals access to fresh food.

Brigadoon? Perhaps. But 21 other towns throughout the U.K. are onboard and interest from Canada to Hong Kong have perhaps sparked a "quiet revolution." 

'Once upon a time'  may indeed be here and now.

Share what you think of this novel concept. We'd love to learn if your town is considering this concept, or wants to stamp it with its own unique brand of sharing the love.

~Lynne
 Garden Media Group
photos: Mary's garden and Debbie's garden (Incredible Edible)

Blogger Fling Here We Come!!

Martin Webster of Burnsville, NC

Suzi and I leave for our east coast road trip tomorrow with the end destination being Asheville, NC for the 2012 Garden Blogger Fling.

Asheville 2011

Now, while this isn't our first mother-daughter trip to Asheville, it IS my first blogger fling, and I am stoked to meet new people and participate in lively garden and blogging discussions.

Besides all the new people Im excited to meet, there are those I am SO excited to see again - 

Kylee of Our Little Acre and her lovely mamma, Louise, 

Barbara Wise, author of Container Gardening for All Seasons and Susan Harris of Garden Rant!! 

Our itinerary plans to be a most lovely weekend.  We will tour beautiful local gardens, The North Carolina Arboretum and BB Barnes Nursery.  But, what I am really excited about is the tour of  Biltmore Estate Gardens and Conservancy.  

I know, you say, "But you've been there!" AH ha!  So I have, but Christopher C has set us up right:

Biltmore Estate and Gardens

"When we first enter the estate a staff gardener will join each bus who will be able to give a brief historic overview about Biltmore and Frederick Law Olmsted's impact on the development of the grounds and the forest as we drive the three miles to the gardens. Each attendee will be given a copy of the original 1895 guide map which shows the original planting plans."

And all of this is with people who love digging in the dirt, could I ask for more?!

Follow along via our Twitter accounts as we will be posting photos, video and more!!  

@SuziMcCoyGMG

@KatieGMG

See y'all in Asheville!

 Katie @KatieGMG
www.gardenmediagroup.com 

GMG Monday Expresso: Top 10 Tips for Writing a Great PRess Release

We say here at the Garden Media Group that anyone can write a press release. The difference is writing a great press release . . . and getting it placed.

There are some tricks I learned while teaching public relations 101 at the University of South Carolina. Here they are:

1. KISS: Keep it simple stupid. That's your rule for the title of a news release. State quite simply what the release is about. Try and use a catchy headline to grab the reader’s attention, it should make the journalist want to read on.

2. Focus: Keep the release focused on a single topic. If it's too general or tries to cover too many topics, it won't get used.

3. Clueless: Write your release assuming the reader has no prior knowledge of the topic. Make it easy to read and informative.

4. 5W’s and the H: In any release you write you need to cover the:

• Who
• Where
• What
• When
• Why
• How

The “What” you’re announcing and the “Why” is a big deal and should be the first questions you answer. These may have been touched on in the headline, but they obviously need to be fleshed out. The “Who”, “Where”, “When” and “How” need to be addressed also, but are deeper in the press release for a reason:

It’s less important information that takes a back seat to the main point of the press release.

5. Say something: Include quotes that are conversational and pertinent without repeating information.

6. Short & Sweet: Your press release should be no more than two pages long.

7. Boilerplate: Include a few sentences on what your company or organisation does.

8. Questions: Contact information should always be at the end of your release, it should be comprehensive, including contact number, web site addresses, e-mails and fax numbers.

9. Proof: Always proofread for grammatical and spelling errors. This is my big weakness. I make sure two other pair of eyes read my stuff.

10. Classy: Send your press release out on company letterhead and never use fancy borders or silly clip art.

Email us for a free 1/2 hour consultation. susan@gardenmediagroup.com

Suzi
Garden Media Group

GMG's Friday Find: One potato, Two potato...

Today I found a VERY simple way to grow potatoes! In something we all already own...a trash bag. Check out this very easy 5-step process (which includes harvesting) to great home grown goodness.

Step 1: Prepare the Seed Potatoes

About a week before planting, place seed potatoes in a warm spot. When the sprouts that form are about 1/4" to 1/2" long, the potatoes are almost ready to plant. Cut large seed potatoes into chunks about 2" wide. Each piece should have at least two sprouts. After cutting the seed potatoes, let them sit at room temperature for two or three days.

Step 2: Prepare the Bag

Use a pair of scissors to cut several drainage holes in the bottom of a 30-gallon black plastic trash bag. Roll down the sides of the bag and fill about one-third of the way up with potting soil. Place the bag in an area of the garden that receives full sun.

Step 3: Plant the Potatoes

Dust the seed potatoes with agricultural sulfur to protect against fungal diseases. Plant the seed potatoes by burying them, eyes pointed up, about 2" deep in the soil. Water well.

Step 4: Add More Soil

When the potato plants get about 6" to 8" tall, it is time to add more soil and straw to the bag. Add enough soil so that just the top few leaves poke through the dirt. As the potato plants grow, continue to unroll the bag and add more soil. Keep the potatoes well watered but not soggy.

Step 5: Harvest the Potatoes

One clue that the potatoes are almost ready to harvest is that the leaves will yellow and the foliage will die back. At this point stop watering and leave the potatoes alone for two or three weeks so that their skins toughen up. To harvest, slit open the side of the bag to release the potatoes.
How easy is that? I'm definitely trying this DIY project! Have any of you ever done this? How did it work out for you? Let me know.

-Karen
Garden Media Group