June Calendar For 2013

Garden calendar | For the week of June 30

Water, water everywhere: In many areas of the state, gardeners have experienced repeated flooding in landscape and vegetable gardens. There are food safety decisions about using produce from flooded gardens, so today’s column gives guidance on making some of those decisions.

Calendar june  Royalty Free Vector Image - VectorStock
Calendar june Royalty Free Vector Image – VectorStock

The first thing to consider is how “clean” the floodwater was. Is it likely that the water was contaminated by sewage or farm runoff or possibly by industrial chemicals? If so, the most risk-free procedure is to simply not consume any of the produce, whether touched by floodwaters or just having stems and roots covered by floodwaters. That is disappointing, but also the safest thing to do. Even though the edible part of the plant may not have been touched by the floodwater, the plants may have taken up heavy metals or other undesirable compounds.

If the floodwaters are more likely to have been “clean,” some salvage of certain crops may be feasible. Consider who will be eating the produce: Some persons will be more at risk should they experience foodborne illness. This especially includes young kids, elders and those who are pregnant.

June  Calendar Royalty Free SVG, Cliparts, Vectors, and Stock
June Calendar Royalty Free SVG, Cliparts, Vectors, and Stock

People are also reading…

Produce such as lettuce or kale, where the foliage is directly eaten without cooking, or soft fruits like raspberries should not be consumed. Also, consider the soil materials the plants were grown in. If un-composted manure was used, the produce should not be eaten as the manure could have come in contact with it. This is a serious risk, according to research.

June  Calendar  Templates for Word, Excel and PDF
June Calendar Templates for Word, Excel and PDF

Edible parts of plants that were not touched by the floodwaters and not grown with un-composted manure may be suitable for peeling and cooking. Check over the produce to make sure it is not soft, cracked or bruised, which could provide entry for pathogens. If it is sound, rinse it with clear water (not soap), then soak it for two minutes in a weak chlorine solution of two tablespoons bleach in a gallon of water. Change this water between items if it is no longer clean. Follow the soak with another rinse in tap water. Peel or cook the produce before consuming.

You can visit the Wisconsin Horticulture Team site at https://hort.extension.wisc.edu/ and type “Flooded Gardens” into the search box for more information on this subject.

— Lisa Johnson, Dane County UW-Extension horticulture educator

‘); var s = document.createElement(‘script’); s.setAttribute(‘src’, ‘https://assets.revcontent.com/master/delivery.js’); document.body.appendChild(s); window.removeEventListener(‘scroll’, throttledRevContent); __tnt.log(‘Load Rev Content’); } } }, 100); window.addEventListener(‘scroll’, throttledRevContent); }