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- 30 Nov 2012Do you have tips for coping with tragedy?
- 10 Feb 2011Is it safe to bottle butter? I went to a class and they said it was "canning butter" yet we didn't process it.
- 10 Aug 2009Why are tomatoes turning black (dark) from the bottom up when they begin to ripen. They are also dark on the inside.
- 10 Aug 2009A landscaping company planted 6 jaquemonti birch in my yard at the end of May. Two of them recently began developing darkish brown leaf spots in the center. They are getting plenty of water. On one of the leaves I found very tiny black insects. I did not find insects on any of the other leaves. What could the problem be and what should I do about it. I picked the infected leaves off that I could reach. I also collected the insects.
- 10 Aug 2009Our house is in Murray between the Jordan River and the North Jordan Canal. It faces east, so our backyard in on the west side. We have a steep slope of clay soil. We need some trees which would provide shade and privacy. We have tried river birch, blue spruce and a pine. All have died. We have a deep water system for the trees. The needles on our spruce and pine turned brown and dropped off. What kind of trees could we plant under these circumstances?
Top 10 Rated Questions
- 10319.3 (4) - We have a 9 acre cabin site in the conifers near Soldiers Summit at 8400 ft. In recent update on google earth I noted new blighted red area in tree tops. Who are professional applicators or can land owner administer insecticide? Arborjet recommends several treatments see www.arborjet.com/problems-solutions/pine-bark-beetle.htm
- 10.0 (1) - Where can I find a vegetable garden planting schedule guide for the Salt Lake Valley area?
- 10.0 (1) - I have read that one should water infrequently and then water to penetrate 6 to 10 inches especially if one has necrotic ring spot. I live in Sandy where the top soil is only four inches and then sand and rock. Does it make sense to water 6 to 8 inches? Also does necrotic ring spot live in sandy rocky soil? Is it possible to control or eliminate the necrotic ring spot by using a service or must I excavate and if so to what extent?
- 10.0 (1) - The last few years, I have had persistent grass growth in my vegetable garden. I till the area each fall and spring, and pull out and discard all the vegetable plants. For the first couple of months, its easy to control the weeds and grass, then about 2/3 of the way through the summer, the grass starts to take over. By the time I pull out the plants in the fall, I practically have a lawn underneath them. Now that everything is pulled up, should I spray Round-up or another grass killer on the entire garden area? Or is there a better way to control the grass?
- 10.0 (1) - Can you substitute cooking oil for shortening/lard in a cake recipe in equal parts?
- 10.0 (1) - I have a good number of my lawn customers that have a large amount of burmuda grass coming into their bluegrass lawns. I have use for 3 years a product call turflon ester, A Monterey product, containing Triclopyr at 61.6% at up to double the rate. I have been applying 3 applications per season with a backpack sprayer to spot spray the patches in the bluegrass. I am disappointed in my results. Please reply as to what to do to eradicate this problem as I think that is is very critical. I see it in most of the approx. 70 lawns that I treat. Where is it coming from??
- 10.0 (2) - I have grubs in my yard. Any suggestions?
- 10.0 (1) - Our scrub oak is taking over our view, but efforts to trim have resulted in visible cuts and dead branches near the cuts. Do we need a professional, or can it be done well by a lay person?
- 10.0 (1) - I have a question about my pressure canned sliced peaches. I cold-packed sliced peaches covering them with a light syrup. Following instructions I packed them with 1/2 inch headspace and poured the liquid to 1/2 inch headspace. However, the peaches floated up so that they were not covered by the liquid during processing. I did run a wooden spatula down the sides of the jars and seemed to get all air bubbles out of the jar. I processed in the pressure canner according to instructions at 10 PSI for 10 minutes. When I removed the jars the liquid was boiling and there seemed to be a lot of air bubbles around the fruit. The jars were already sealed when I took them out of the canner after waiting 10 minutes after the pressure seal dropped. The liquid is down considerably - looks to be about 1 1/2 to 2 inches and the peaches are floating. There are air bubbles and air pockets. The seal is fine. Are these peaches safe?
- 10.0 (2) - How do I know when to cover tomatoes so the do not freeze?