OSU Extension: Avoid those mulch volcanoes that can be detrimental to a tree's health
When done right, organic mulch, particularly hardwood bark mulch, will provide a wide range of benefits to trees and other woody ornamentals. The mulch serves as a stand-in for leaf litter found beneath trees in forests. Arguably, organic mulch may be the single most important component in healthy, sustainable Ohio landscape ecosystems.
Mulch moderates soil temperatures; preserves soil moisture; and suppresses weeds. Of course, mulch also enhances landscape aesthetics. As the mulch decays, it contributes to the organic content of the underlying soil which in turn supports soil biota and ultimately improves soil structure. Soil organisms exude sticky compounds that “glue” soil particles together creating soil aggregates (peds). Macropores in the aggregated soil bolster drainage and improve oxygen infiltration.
In contrast, bare soil beneath trees and shrubs allows soil temperatures to fluctuate widely. Water easily evaporates from the surface producing a boom-and-bust condition with soil moisture. Cracks in clay soils exacerbate the problem. Of course, bare soil also provides an open range for opportunistic weeds.
The proper application of organic mulch such as hardwood bark mulch starts with producing mulch rings as large as is practical. The mulch should be applied to a depth of no more than 2 to 3 inches. Mulch that finds its way onto the tree trunks should be pulled away from the trunk flare.
Mulch piled high on the main stems of trees has been called many names; some unsuitable for BYGL Alerts. The descriptive names for this horticultural horror include pyramid mulch, mountain mulch, and mulch mounds.
Mulch volcanoes produce a range of detrimental effects that wreak havoc on tree health from vascular strangulation to moisture starvation. Add in other stress-inducing issues and tree health can slip over the edge to slide towards tree removal and replacement.
The best advice we can share is to be aware of the depth of you incorporate in your landscape beds. Maybe you can simply fluff the mulch you have and lightly top dress existing mulch in your landscape beds. Also, remember with all of the all of the rainfall we have experienced it is best to simply allow the soils to dry before your begin your annual mulching chores!
Food Preservation Safety
While many gardeners are busy trying to get those vegetables planted between rainfalls, it is also a good time to think about food preservation safety. Did you know you can have your dial gauge canners tested at OSU Extension in Fairfield County? It is very easy to simply call for an appointment at 740-653-5419 and drop off your canner lid. It could be tested while you wait or you can return later and pick up at your convenience. It is important to check dial gauges for accuracy before use each year. Gauges that read high cause under-processing and may result in unsafe food. Low readings cause over-processing. Pressure adjustments can be made if the gauge reads up to 2 pounds high or low. Replace gauges that differ by more than 2 pounds.
Grill Smart! Be the MVP of Summer Cookouts!
The next summer get-together is just around the corner. Family, friends, or old classmates will be in town. It’s the perfect time for inviting them over to grill out for dinner . . . or is it?
Few things can satisfy or impress family and friends like the aroma, tenderness, juiciness, and deep rich flavor of a steak or chop grilled to perfection. However, there may not be anything that strikes as much apprehension and fear into the hearts of a dinner host as that of failing to correctly select, prepare and grill the perfect steak.
Grill Smart is a program adapted by OSU Extension Beef Field Specialist Garth Ruff from the Barbecue Science class that is taught annually on campus at The Ohio State University. The program takes participants all the way from meat selection to properly serving a perfectly grilled masterpiece.
Participants will gain experience with various cuts of beef, turkey, and pork chops. Seasoning and the use of spices and oils will be explored along with cooking temperatures and determining doneness. Lighting the grill and properly cleaning it, all in the name of food safety and eating experience, will also be covered. In order acquire a general understanding of sensory evaluation, participants will get to sample the end product of each learning objective, a highlight of the program for many.
When it comes to meat, a satisfactory eating experience is directly related not only to the selection at the meat case, but also the tenderness, juiciness, and flavor of the cooked product. Regardless, if you’re entertaining and feeding family, friends, or long lost classmates, your success on the grill will always set the tone for the entire event. Don’t let your anxiety over whether you’re doing it right ruin your evening.
Make plans now to participate in one of two Grill Smart sessions scheduled for June 27. Hosted at the Fairfield County Ag Center, 831 College Avenue, you may choose the 10:30 a.m. session or the second one that begins at 4 p.m. Participation at each session is limited to 16 participates that will work in groups of four. The cost is $30 per person and covers the cost of the meat, seasonings and grilling equipment. Call 740-653-5419 or visit https://go.osu.edu/fclocal to register.
Don’t miss this opportunity to learn to select, prepare, grill and serve the perfect steak, chop or tender . . . after all, no one ever invites friends over to microwave!
Grill Smart for Youth
For years by participating in MQP and carcass projects, Fairfield County youth have experienced raising livestock that produced quality product for the consumer. Unfortunately, some youth have seldom experienced how to properly season and grill the product they produce.
Grill Smart is a program adapted by OSU Extension Beef Field Specialist Garth Ruff from the Barbecue Science class that is taught annually on campus at The Ohio State University.
More specifically, during the 2 +/- hour Grill Smart for Youth class, participants learn to match the appropriate cooking methodology with a particular muscle or cut, gain an understanding of how or why different muscles are typically merchandised as steaks or roasts, and which cuts are best suited for preparation on the grill. Furthermore, those in attendance will learn about potential food safety issues when preparing meat and other food products.
Hosted in the Fairfield County Ag Center beginning at 11 a.m. on June 28, youth are invited to bring a steak or loin chop from home and learn how to safely season and prepare it on the grill. Participants will also season and grill ground beef that will be provided. The grill, seasoning and all other supplies will also be provided funded in part by the Fairfield County Cattlemen.
Youth should register today to participate in this free opportunity to learn to select, prepare, grill and safely serve the perfect steak, chop or burger! Call the OSU Extension office (740-653-5419) for more information and to register.
Upcoming events
Pesticide Testing offered at the Fairfield County Ag Center: May 21, at 11 a.m. Please call OSU Extension in Fairfield County for reservations at 740-653-5419
Tuesday, June 4 – 6 to 7:30 p.m. Food Preservation Classes begin at Keller Market House with a Lesson on Canning Basics. water bath/pressure canning. Classes are free but registration is required go.osu.edu/FCFoodPreservation
Thursday, June 6 - 6 to 7:30 p.m. Food Preservation Classes begin at Keller Market House with a Lesson on Canning Basics. water bath/pressure canning. Classes are free but registration is required by calling Wagnall’s Memorial Library at 614-837-4765.
This article originally appeared on Lancaster Eagle-Gazette: Avoid mulch volcanoes that can be detrimental to a tree's health
