Segment 4 of S5E5 Garden questions answered - The Gardening with Joey and Holly radio show

The gardening with Joey and Holly Radio Show heard weekly March - Oct

Email your questions to [email protected] Or call 24/7 leave your
question at 1-800 927-SHOW
https://thewisconsinvegetablegardener.com/

In segment four Joey and Holly answer gardeners questions

Elona who listens to the show on WAAM 1600 out of Ann arbor MI I have a trumpet vine. Not sure if I need to cut it down to the ground or not. One year I did and it grew great over my arbor, but had only a few flowers. This last fall, I only cut back a few and left most of the vine intact, but the vines look and sound like hollow straws this spring. Are the buds going to form on existing vines or form new vines from the ground up? What should I do? Thank you
A: It looks like this is a process over seasons.
In the spring, when new growth begins, you select several of the strongest shoots and train them to the supporting trellis. The rest must be cut to the ground. Once a framework of several strong shoots extends over the trellis or allotted space – a process that may take several growing seasons – trumpet vine pruning becomes an annual affair. In spring, after all danger of frost is past, you prune off all lateral shoots to within three buds of the framework vines.
It is also vital to deadhead the flowers throughout the growing season consistently

Q: Lisa writes in via email and says I Enjoyed the segment on squash from 2 weeks ago. I learn so much from you two.
You mentioned waiting on planting zucchini to avoid the larvae in the stem. (I have had problems with that in the past.) When is a safer time to plant and not have that issue?
I live in Madison wisconsin
A: Thank you for your question. Here is Wisconsin Squash vine borers overwinter as pupae in the soil. They emerge as moths in late June and July. Zucchini
takes 45 to 55 days to harvest so you could plant your seeds in mid July and by the time your plants are of size the egg laying time is over. This would give you zucchini mid September.

Dixie ask
.Q: No one has ever answered the question, “WHY is it called blanching?” I know what blanching is, and how to do it, but I don’t know why it’s called that. The word blanche means “white” or “to whiten”, which doesn’t fit what is done to vegetables. Blanching vegetables actually helps to retain the bright color of the vegetables. So, why is it called blanching?
A: Blanching has a different meaning here - according to the USDA - Enzyme activity can lead to the deterioration of food quality. Enzymes present in animals, vegetables, and fruit promote chemical reactions before and after harvest, such as ripening. Freezing only slows the enzyme activity that takes place in foods. It does not halt them. Enzyme activity does not harm frozen meats or fish and is neutralized by the acids in frozen fruits. But most vegetables that freeze well are low acid and require brief, partial cooking to prevent deterioration. This is called "blanching." For successful freezing, blanch or partially cook vegetables in boiling water or in a microwave oven. Then rapidly chill the vegetables prior to freezing and storage

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