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  • Jerusalem artichokes: Tasty and versatile

    Published on October 31, 2016
    Despite its’ name, Jerusalem artichokes have no connection to Jerusalem and are not an artichoke, but they are very versatile and good to eat.

  • Cranberry harvest in Michigan

    Published on October 21, 2016
    What I learned about harvesting cranberries after visiting DeGrandchamp Farms in South Haven, Michigan, to see the cranberry harvest.

  • Grapes and the science behind them

    Published on September 8, 2016
    Grapes can be eaten fresh or used for making wine, juice, jam, jelly, raisins, vinegar and grape seed oil.

  • Bunny honey: Using rabbit manure as a fertilizer

    Published on September 1, 2016
    Looking for an organic, small round, pelleted form of fertilizer? Consider using fresh rabbit manure.

  • Weeds are an indicator of a soil’s health

    Published on August 15, 2016
    Weeds can be a headache, but they can also be very helpful if we know a few basic principles. Weeds give us clues to the health of our soil in lawns, landscapes, gardens and pastures.

  • Celebrate National Farmers Market Week during Aug. 7-13, 2016

    Published on August 4, 2016
    Michigan farmer’s markets have great produce, flowers, maple syrup, hand crafted soaps, baked good and more. Support your local farmer’s market during National Farmers Market Week, Aug. 7-13, 2016.

  • Careers in horticulture: Wholesale florist

    Published on July 21, 2016
    The exciting work of a wholesale florist changes every day.

  • Tomatoes and the science behind them

    Published on July 20, 2016
    Summer is here and fresh fruits and vegetables are everywhere, including tomatoes. This is a great time to do some dinner table plant science.

  • Exploring farm-to-table connections with young children

    Published on July 14, 2016
    Tips and activities for fun and learning in the kitchen this summer.

  • Teaching youth about food preservation

    Published on June 28, 2016
    Food preservation is a great way to enjoy produce all year round. The Put It Up! curriculum helps teach youth about food preservation.

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MSU is an affirmative-action, equal-opportunity employer, committed to achieving excellence through a diverse workforce and inclusive culture that encourages all people to reach their full potential.

Michigan State University Extension programs and materials are open to all without regard to race, color, national origin, gender, gender identity, religion, age, height, weight, disability, political beliefs, sexual orientation, marital status, family status or veteran status. Issued in furtherance of MSU Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Quentin Tyler, Director, MSU Extension, East Lansing, MI 48824. This information is for educational purposes only. Reference to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned.

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