WSU Master Gardener Plant Clinics
Bring your question or a sample of your plant problem to a Master Gardener for diagnosis at one of these plant clinics.
- Mondays at noon to 3:00 pm at the WSU Stevens County Extension office.
- Wednesdays: noon to 1:30 at the Colville Farmers Market held on the NE WA Fair Grounds
- Wednesdays starting at 1:30 pm at the WSU Stevens County Extension office
If you have a plant question please stop by WSU Stevens County Extension office at 986 S Main in Colville. We will hold you sample for a Master Gardener.
Peach Leaf Curl
Did you have Peach Leaf Curl last year? Wonder how to prevent it? It is not too late. Visit the WSU Hortsense site at http://pep.wsu.edu/hortsense/ for biology, management options and current spray recommendations. Click Tree fruit, peach, and then leaf curl. The WSU Hortsense site can be used to find answers to a wide variety of plant problems.
Pressure Canner Testing
If you canning your harvest this summer, then don’t miss one of these FREE canner testing sessions. Check out the flyer.
Wednesday, July 17. 11 am to 1 pm at the Colville Farmers’ Market on the Stevens County Fairgrounds in Colville.
Saturday, August 10. 11 am to 1 pm at the N.E.W Farmers Market on the corner of Astor and Main in Colville.
Friday, August 30. 12- 2 pm at the Chewelah Farmers Market in the Chewelah City Park.
Wednesday, September 11. 11am to 1pm at the WSU Stevens County Extension office located at 986 S. Main in Colville (next to Do-It-Center in Colville).
Why Test? Testing your pressure canner will determine whether your canner is functioning properly and helping you produce a safe food. Pressure canning is the only recommended method for canning meat, poultry, seafood, and vegetables. The risk associated with preserving these low-acid foods is botulism poisoning. Botulism is caused by a toxin produced by bacteria called Clostridium botulinum. These bacteria are rarely if ever destroyed at boiling-water temperatures. At the higher temperatures of a pressure canner, they are easier to destroy. All lot-acid foods should be processed at temperatures of 240 to 250 degrees Fahrenheit, temperatures reached with pressure canners when operated at 10 to 15 pounds of pressure.
For more information on any of these prograns contact WSU Stevens County Extension at 509.684.2588 or email firstname.lastname@example.org.