On a recent walk through the neighborhood with our family dog, it was apparent that fall was in full swing. Except for the evergreens, fewer trees have a full canopy of green leaves. Deciduous tree leaves are transitioning in color from green to yellow, orange, red, and purple hues as temperatures decrease and day lengths shorten. The changing color of leaves is a spectacular event most years. However, nothing announces the arrival of autumn like leaves raining down from trees to scatter across the landscape. This serves as a reminder that fallen leaves are a free, valuable, and often underused natural resource.
Revisiting Botulism
24.07.2023 - 11:48 / hgic.clemson.edu
Although botulism is most often associated with improperly home canned foods, improperly stored commercial or home-preserved products have the potential for causing botulism. Botulism is caused by a potent toxin produced by Clostridium botulinum bacteria. Symptoms of botulism include double vision, blurred vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth, and muscle weakness. If untreated, symptoms will progress to paralysis and death. In foodborne botulism, symptoms usually begin 18 to 36 hours after eating contaminated food but can occur after 6 hours and as late as 10 days.
Taking the handling instructions on food labels seriously can go a long way toward keeping you and your family healthy. By contrast, ignoring the labels can lead to very serious illnesses. Here are some recent examples.
A consumer in the South bought a plastic container of soup from a salad bar in a supermarket. It was sold cold and clearly labeled: HEAT & SERVE / KEEP REFRIGERATED
The soup sat unrefrigerated for a day or two before it was heated. The consumer tasted it and threw it out because it was “sour.” Despite having eaten very little of the soup, the consumer ended up in the hospital with botulism.
A similar case occurred in the Midwest. The consumer bought soup in a pack of two-plastic containers. It also was sold cold, and the labels also said to keep it refrigerated. One container was consumed immediately with no ill effects. But the consumer left the other container unrefrigerated for a week. Again, the consumer heated it, tasted it, and threw it out. And, again, that consumer also was hospitalized with botulism.
Botulism is as serious as food poisoning gets. It can result in respiratory failure and death. Even
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hgic.clemson.edu
24.07.2023 / 11:49
Pressure Canning Revisited
A frequent question to the Home & Garden Information Center: “I canned my green beans in a water bath canner. Are they safe?” Often this question is prefaced by “My mother and grandmother taught me to can green beans in a water bath, and they survived. Why should I use a different method?”
awaytogarden.com
21.07.2023 / 22:04
Revisiting the children’s classic ‘the secret garden,’ with marta mcdowell
AUTHOR MARTA MCDOWELL, a gardener and landscape designer in contemporary New Jersey, has an enduring passion for digging into history, particularly into noted authors and their gardens—what she calls the “connection between the pen and the trowel.” She’s written books from that vantage point on Emily Dickinson, Beatrix Potter and Laura Ingalls Wilder, and now her latest is on the prolific author Frances Hodgson Burnett, author of the century-old children’s classic “The Secret Garden” that’s still in print.
finegardening.com
30.06.2023 / 09:05
Revisiting Lisa’s North Carolina Garden
Today we’re visiting with Lisa Chapman.
finegardening.com
28.06.2023 / 08:41
Revisiting Sheila’s Vermont Garden
I’m Sheila Abair, and I garden in northern Vermont (Zone 4b/5a). I have sent in pictures before (Sheila’s Vermont Garden).
hgic.clemson.edu
27.06.2023 / 18:15
Canning Vegetables to Prevent Botulism
What is Botulism? Botulism is a food poisoning caused by a toxin produced by the bacteria, Clostridium botulinum. C. botulinum and its spores are everywhere. It is prevalent in soil and water worldwide. The spores themselves are harmless; however, the heat-resistant spores survive cooking and boiling water bath canning processes. At temperatures between 40 °F and 120 °F, in an oxygen-free, low-acid environment, the spores convert to growing cells. As the cells grow, they produce a potent nerve toxin that can lead to extreme illness and even death.
blog.theenduringgardener.com
16.06.2023 / 05:36
Pasadena’s Huntingdon Gardens Revisited
Pasadena’s Huntingdon Gardens Revisited It’s decades since I last visited the Huntingdon Gardens and my memory of them was quite hazy, other than admiring the Japanese bridge and seeing hippeastrums growing outdoors, so it was top on my list of places to go when we had a two-night stopover in Los Angeles en route to Tasmania. It has clearly been spraunced up a fair bit since my last visit and parts of it are quite breathtaking – in particular the Desert Garden – it is astonishing.