August 7, 2020
A short episode detailing how to determine if peaches are ripe.
August 5, 2020
Episode 8 00:00    Intro 00:36    Is fertilizer a miracle cure for all for unhealthy fertilizer a miracle cure for all for unhealthy plants 09:17    All about summer apples 13:28    Spice apple coffee cake Spiced Apple Cake Recipe Cake Ingredients: ½ cup (1 stick) butter, softened ½ cup brown sugar ¼ cup white sugar 1 egg ¼ cup vegetable oil 1 ½ teaspoons vanilla ¼ teaspoon almond extract 1 ½ cups all-purpose flour ½ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt 1 teaspoon cinnamon  One pinch cardamom One pinch ground cloves 1 ½ cups chopped apples (chopped small)   Cream Cheese Layer Ingredients: 8 oz. softened cream cheese 1 teaspoon vanilla 3 tablespoons white sugar ¼ teaspoon cinnamon   Streusel Ingredients: ¾ cup white sugar ¼ cup brown sugar ½ cup flour 1 teaspoon cinnamon ½ teaspoon baking powder 1/8 teaspoon salt  6 tablespoons cold butter   Directions: Preheat oven to 350ºF and grease an 8x8 inch square pan.  Combine the butter and sugars for the cake and mix until fluffy. Add the egg, oil, almond extract, and vanilla then mix until combined.  Stir together the flour, baking soda, baking powder, salt, cardamom, cloves, and cinnamon and stir into the butter mixture, mixing just until combined. Stir in the chopped apples. Spread into the prepared pan.  Mix together the cream cheese, sugar, cinnamon, and vanilla for the cream cheese layer and spread over the cake batter in the pan.  Combine all the streusel ingredients using your hands or a pastry blender until well combined. Sprinkle over the cream cheese mixture.  Bake for about 45 minutes or until the topping is browned.  Music Credit intro and outro: The Joy Drops. Not Drunk Mix Full Band No Vocal. Used under creative commons. ( Transition music: Savannah Peterson, unnamed composition. Used by permission.
July 29, 2020
00:03 Introduction 00:40 JayDee Gunnell: what makes trees and shrubs scorch in the summer 13:17 Yummy zucchini chicken enchaladas 16:57 Getting rid of lawn weeds during the summer Chicken Enchilada Casserole with Zucchini 2 medium zucchini 1 large can chunked chicken (drained and shredded with a fork) 1 cup Monterey Jack cheese 1 cup chopped white onion 1 teaspoon paprika 1 ½ teaspoon garlic powder ½ teaspoon cumin ½ teaspoon chili powder 1 can diced green chilis 2 Tablespoons green enchilada sauce or salsa Salt and Pepper to taste 1. Preheat oven to 350 degrees F. 2. Wash zucchini, chop off the top and bottom, and use a vegetable peeler to slice off thin strips of zucchini about 1 ½ -2 in wide the length of the zucchini. Set aside 3. In a bowl, mix all other ingredients until well combined. 4. Lay 2-3 zucchini strips side by side, overlapping and place a large spoonful of the chicken mixture at one end of the strips. Roll the zucchini and chicken mixture to the end of the strip (like a tube), place in an 8x8 glass baking dish. 5. Repeat step 4 until the dish is filled. 6. Cover the dish with aluminum foil and bake for 15 minutes 7. Uncover the dish and top generously with more Monterey Jack cheese and bake for an additional 15-20 minutes or until cheese starts to lightly brown. What does leaf anthracnose look like and how to treat it. ( A fact sheet on summer leaf scorch ( A fact sheet on how to deal with lawn weeds. ( Music Credit intro and outro: The Joy Drops. Not Drunk Mix Full Band No Vocal. Used under creative commons. ( Transition music: Savannah Peterson, unnamed composition. Used by permission.
July 23, 2020
In this special edition of the Homegrown Horticulture Podcast we discuss earwigs that have become especially problematic over the last few weeks. The fact sheet and video of Dr. Diane Alston were used in the creation of this episode. ( ( Music Credit intro and outro: The Joy Drops. Not Drunk Mix Full Band No Vocal. Used under creative commons. (
July 22, 2020
0:00        Introduction 1:15        Casey Finlinson lead horticulturist for the Central Utah Water Conservancy District discusses great landscape plants for the yard that will save water. 9:57        Taun discusses four perennials: two great flowering species for summer and two for fall. 20:13     Lawns can struggle during July and August. Why are they turning brown? 25:42     USU Extension Intern Annie Smith cooks Apricot Chicken, a delicious yet easy recipe.  Music Credit intro and outro: The Joy Drops. Not Drunk Mix Full Band No Vocal. Used under creative commons. ( Transition music: Savannah Peterson, unnamed composition. Used by permission and under creative commons. (
July 15, 2020
0:00 Introduction 0:46 Mike Caron discusses some less common fruit options for home food production 27:18 USU Intern Annie Smith shares a recipe for Beet based Brownies 32:05 I talk what to do about field bindweed during the summer. Beet Brownie Recipe 1 cup red beet, peeled and chopped (roughly the size of one medium beet) 1 can white beans (cannellini beans) rinsed and drained ½ cup maple syrup or honey 1 teaspoon vanilla extract ¼ cup coconut oil, melted 1 egg ½ cup all-purpose flour (add one tablespoon of flour for high elevation) ½ teaspoon baking soda ½ teaspoon sea salt 3 tablespoons cacao powder 1/3 cup your choice of chocolate chips ¼ cup raspberries 1. Preheat oven to 350 F and line a 9x13 baking dish with parchment paper 2. Steam chopped red beet until fork tender, about 8-10 minutes 3. In a high-speed blender or powerful food processor, add steamed beets, beans, maple syrup, vanilla extract, egg, and coconut oil. Blend until smooth and no beet or bean clumps remain. Add in the remainder of the dry ingredients: flour, baking soda, sea salt, and cacao powder. Blend for about 30 seconds or until smooth and incorporated. 4. Fold in chocolate chips. Pour brownie batter into lined baking tray and dot with fresh raspberries. 5. Bake 20-25 minutes or until a toothpick inserted into the center of brownies comes out clean.
July 8, 2020
0:00 Introduction   1:47 JayDee Gunnell talks his five favorite small trees and the USU Tree Browser App.     17:05 Dean Miner discusses growing peanuts in Northern Utah.    28:36 I answer the question “Can you plant landscape plants in the middle of the summer?”   35:06 USU Intern Annie Smith shares a recipe for Peshwari Naan that uses locally grown dried tart cherries. Peshwari Naan Recipe   2 ½ Cups all-purpose or bread flour    7g sachet easy-bake or fast action dried yeast    1tsp salt   2/3 Cup (150ml) plain Greek yogurt   Approx. 2/3 Cup hand-hot water   Melted butter or ghee, to serve    1/3 Cup dried tart cherries or raisins    1/3 Cup desiccated coconut    1/3 Cup flaked almonds or pistachios    In a large bowl, mix flour, yeast, salt, and yogurt. Add in water as needed to form a dough. Cover dough and place somewhere warm to rise for 1.5 to 2 hours. Preheat oven to 450ºF and put a cookie sheet into the oven to heat. Roughly blend cherries, coconut, and almonds. Separate risen dough into 8 balls. On a well-floured surface, roll out each dough ball into a thin circle. Evenly divide the filling between each piece of dough and spread the filling onto one half of the circle leaving a ½ in margin on the edges. Fold the dough over to form a pocket over the filling and pinch the edges to seal them. Roll until thin again. Put two naan at a time onto the heated cookie sheet for approximately 4 minutes a side or until it starts to turn golden brown. When finished baking, spread lightly with butter or ghee and serve warm. USU Tree Browser Website ( Music Credit: The Joy Drops. Not Drunk Mix Full Band No Vocal. Used under creative commons. ( The Homegrown Horticulture Podcast is a production and financially supported by USU Extension.
July 2, 2020
0:00 Introduction 1:07 Justin Wyker discusses five of his favorite trees. 10:32 Intern Annie Smith discusses using locally ripe tart cherries in a “Fresh Sweet Cherry Cream Cheese Pastry” 15:02 Cathy Merrill, a former USU Extension Family and Consumer Science faculty member, discusses grill safety, handling meat safely and introduces a great, but simple teriyaki marinade. 27:28 And finally, I discuss iron chlorosis. A common cause of yellowing leaves in maples and other trees. Fresh Sweet Cherry Cream Cheese Pastry 8 Oz softened cream cheese 1/3 cup granulated sugar 2 tablespoons flour 1 teaspoon almond extract 1 ½ cups pitted sweet or Montmorency tart cherries 1 egg beaten for egg wash Powdered sugar Directions: Preheat oven to 400 F Beat cream cheese, granulated sugar, flour, almond extract, and egg yolk together until smooth and spreadable. Set aside. Unfold a sheet of puff pastry onto a large piece of parchment paper. Along the edges of the puff pastry sheet, cut strips ½ inch wide 1/3 of the way into the center. Transfer the pastry and parchment paper to a large baking sheet. Spread the cream cheese down the center of the puff pastry being careful to keep it away from the cut edges. Top the cream cheese mixture with chopped cherries, pushing them down slightly into the mixture. Rotate the pan so that the cut strips are on your left and right. Starting at the top, bring the cut strips towards the center at a slight right angle over the filling. Alternate the left and right sides. Overlap the strips and press down gently as you go. When all of the strips have been folded down, brush the entire pastry with egg wash. Bake for 20-25 minutes until puffed and golden brown. Let it cool slightly and dust with powdered sugar. Cathy’s Deliciously Simple Teriyaki Marinade ½ cup oil ¼ cup soy ½ onion finely minced ½ cup brown sugar Music Credit: The Joy Drops. Not Drunk Mix Full Band No Vocal. Used under creative commons. (
June 16, 2020
Intro 0:00 Heirloom tomato discussion 0:43 Blossom end rot: 13:09 Roasted radishes: 27:08 Sheriden Hansen is an extension assistant professor of horticulture based in northern Davis County, UT. She is expert in many things and one is growing heirloom tomatoes. Additionally, she is great at troubleshooting plant problems. We further local causes and solutions for the dreaded blossom end rot. Finally, Annie Smith, USU Extension Horticulture Intern tells about the delicious roasted radish recipe she made. Ingredients 1 lb. Radishes 1 1/2 Tbs. Butter 1.2 tsp. Salt 1/2 tsp. Pepper 3 minced Garlic Cloves 2-3 Tbs. Finely Chopped Scallions Directions Preheat oven to 425 F. Halve or quarter clean radishes depending on their size. Melt butter or ghee. In a bowl combine all ingredients. Mix until radishes are evenly   coated. Spread radishes out evenly in a 9x 13 inch baking dish and roast at 10 minute intervals, tossing between, until they are golden brown. (About 20-30 minutes.) Garnish with more dried parsley or finely chopped fres parsley.   1/4 tsp. Dried Dill 1/2 tsp. Dried Parsley  Music Credit: The Joy Drops, Not Drunk Mix, full band, no vocals. (
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