Do Woolly Worms Know Something That We Don't?

Can woolly worms forecast winter weather? Folklore has it that woolly worms are really miniature weather forecasters. Careful observation of these short, fuzzy caterpillars in the fall supposedly can tell you what kind of weather the coming winter will hold.

The woolly worms of winter weather forecasting fame are black at each end with a reddish brown band in the middle. The size of the brown band is said to be an indicator of winter's severity. The narrower the band, the harsher the winter. If woolly worms are more brown than black and the middle band tends toward orange, that indicates the winter will be mild.

Well, that's a fun bit of folk wisdom, but it's simply not true. The experts at the West Virginia University Extension Service say there is no scientific evidence suggesting that woolly worms can predict the weather.

Woolly worm is a common name for the larval stage of the Isabella tiger moth. The scientific name for this insect is Pyrrhactia isabella. Other common names for this caterpillar are woolly bears, black-ended bears and banded woolly bears (the name approved by the Entomological Society of America).

Woolly worms grow from 1-3 inches long and are found throughout the United States. The West Virginia University scientists say variations in their bands are linked to differences in species and larval stage, not the weather.

The genus Pyrrhactia includes many different species. Some are solid black, without any bands and others have bands of varying sizes. Woolly worms go through six larval stages before entering their pupal or winter cocoon stage. In other words, the caterpillar molts six times and the color and size of its bands may change from molt to molt.

So, woolly worms cannot be counted on to provide a peek at what the coming winter holds. Still, this fall's woolly worms will become next spring's moths. And that in itself is a pretty amazing feat.

Source: Grace Truman, West Virginia University Extension Service

Colorful Plants That Say Happy Holidays

Jerusalem cherries are one of the most colorful holiday plants you can buy. When purchased, it is covered with small, round, brilliant-red fruit. Give bright light and hold as cool as possible (45 to 50 degrees F. at night) for extended display. Keep the soil evenly moist because leaves and fruit drop rather quickly if the plant wilts. The fruits are supposedly poisonous. This plant is seldom worth growing a second year.

Another very colorful and attractive plant for the holidays is the Christmas Pepper. It holds up quite well even at ordinary room temperatures and fits beautifully into the holiday color scheme.

Give good light and cool temperatures whenever possible. This annual is sold in full fruit and should be discarded when no longer attractive. Insufficient watering causes loss of leaves and rapid disintegration of fruit. The miniature peppers can be dried for condiment purposes. But use cautiously - they are very hot.

Source: PENpages News, Penn State College of Agricultural Sciences

Winter Effect

As you travel this holiday season keep an eye out for plants with striking winter effect. This could include plants with red or yellow stems such as redtwig dogwood, barberry or yellowtwig dogwood and plants with fruit that remains on the plant well into the winter. As you note these plants, be thinking how you could incorporate them into your own landscape design. Would they look good against a stone wall or the white side of a building? There are many evergreens with yellow, blue or green needles that come in many sizes so its not too hard to find one that works well in any location. If you already have the redtwig and yellowtwig dogwoods, but the colors are not as bright as in past years, you may need to prune out the old wood. Stems more than two years old tend to darken and lose the bright color that the plant is noted for. Remove these stems in late winter. Some other plants with winter effect are: Holly, River Birch, Washington Hawthorn, Crabapples, SedumAutumn Joy and many ornamental grasses.

Source: PENpages News, Penn State College of Agricultural Sciences

Snow Pros and Cons

Snow can serve as an important insulator for plants in the winter. Snow will moderate the temperature around the plant - at least up to a point. Extremely low temperatures maintained for long periods may still do plenty of damage. This doesn't mean snow should be piled around plants. If snow becomes too compacted, it can cause injury to the plants.

Snow accumulation on top of evergreen shrubs and tree branches can result in breakage. Always remember to go out after a heavy snowfall and brush the snow from the evergreens. A broom is usually a good choice for this chore and will help in reaching those taller shrubs and trees.

Source: PENpages News, Penn State College of Agricultural Sciences

Winterburn

Evergreen foliage is killed during late winter. The sun thaws the foliage, which then refreezes rapidly when the sun is blocked or at sunset and the foliage temperature rapidly drops. Thawed foliage may lose water that can't be replaced by roots in frozen soil, so the plant dries out. The symptoms are browned foliage in the spring, especially on the south or southwest side of a planting or plant.

Prevent the problem by shading susceptible plants. Use burlap screens, discarded Christmas trees or any other simple shade source. Because injury usually occurs in late winter, you need not apply the protection until after Christmas.

Source: MSU Extension

November

Outdoor Gardening
Store all garden chemicals out of children's reach and in a place where they will not freeze.

Hardy spring flowering bulbs may still be planted.

Apply mulch around newly planted trees and shrubs.

Make final notes in record book regarding vegetable and flower successes, failures, harvesting.

Clean and repair all garden tools before storing for the winter.

Water newly planted ornamentals any time there is less than one inch of weekly rainfall. Be sure to maintain adequate soil moisture this month to aid good root growth prior to winter dormancy.

Clean out and reorganize storage area for garden tools and supplies.

Mound soil around the base of rose bushes and remove as many leaves as possible. Wait until the ground freezes to apply mulch.

Deciduous trees and shrubs can still be planted this month.

Don't forget to continue feeding the birds. You can receive a copy of our booklet on Plants that Attract Birds by sending us a business size self-addressed envelope with $.32 postage to Plants that Attract Birds, CES, 5106 So. Western Avenue, Chicago, IL., 60609.

Indoor Gardening
Reduce amount of water and fertilizer given to most indoor plants.

Protect indoor plants with plastic or paper wrapping before transporting outdoors.

Pot up tender narcissus for December blooms.

Pot amaryllis bulbs for holiday blooms.

December

Outdoor Gardening
Shop early for a Christmas tree to insure freshness.

Continue feeding birds through the winter months.

Send for seed and nursery catalogs so you will have plenty of time to look through them before it's time to order.

Monitor outdoor plants throughout winter for rodent and deer damage.

Apply mulch or cover of evergreen boughs to ground cover and perennial beds once ground has frozen.

Avoid walking on frozen grass. Blades will break and create unwanted paths.

Indoor Gardening
Place cacti and other succulents in a cool, bright location and keep dry to encourage flowering in spring and summer.

Place Christmas pepper, cyclamen, kalanchoes and blooming pots of bulbs in a cool, (55-60 degrees F) sunny window to achieve maximum blooming time.

Place poinsettias, Christmas cactus and African violets in a warm (70 degrees F) sunny window to provide color for the holidays.

Keep blooming holiday plants moist but not soggy. Check all holiday plants for insects and diseases before they are placed near other houseplants.

January

Outdoor Gardening
Put Christmas tree in backyard for birds or chop it up and use it as protective covering for perennials or broadleaf evergreens.

Plan garden layout and requirements.

Order seed and nursery catalogues if you haven't already done so.

Keep heavy snow loads from accumulating on shrubbery. Be sure to remove it before it freezes.

Continue feeding the birds.

Use calcium chloride products instead of sodium chloride to melt ice on walks and drives. Also mix in sand, cinders or ash to reduce amount of salt needed.

Check plants for rodent, rabbit and deer injury.

Attend garden lectures, meeting and workshops.

Indoor Gardening
Don't throw away holiday plants like poinsettias, cyclamen, Rieger begonia, kalanchoe and Christmas cactus, if properly cared for they can be brought back into bloom.

Give houseplants a bi-weekly shower to remove dust and insects.

February

Outdoor Gardening
Build or repair trellis for cane fruits and grapes.

Sharpen tools.

Order seeds and other garden plants like small fruits, fruit trees and perennials so they will arrive in time for spring planting.

If an anti-desiccant was applied to evergreens last fall it has cracked and peeled by now. When the temperature is above freezing a second application can be made.

Locate sources of fertilizers, pesticides and other garden supplies.

Prune ornamental trees and shrubs if necessary.

Indoor Gardening
Continue to give houseplants a bi-weekly shower.

Force branches of forsythia, cherry, flowering quince, pussy willow and cornelian cherry dogwood into flower by cutting stems three feet or shorter and bringing them indoors. Place them in a container of water in a cool, well lit room, away from drying heating vents and direct sunlight.

Start impatiens, begonias and geraniums from seed.

Inspect houseplants weekly for infestations of damaging insects.

A Procrastinator's Guide to a Safe Holiday Dinner

Ninety percent of families in the United States will be eating turkey, in some form, on Thanksgiving Day. Even families from other cultures have adopted the tradition of eating turkey during this U.S. tradition. Some families will eat around noon and others will eat later in the evening. Some will eat later than expected because something went wrong. Most often it's because the turkey isn't done yet. Timing the turkey is critical.

A procrastinator is one who puts off doing something until a future time. If you are one who waits until the day before Thanksgiving to think about dinner, do not put off reading this article.

9 a.m. Wednesday morning
A little planning is in order. Decide on the menu and keep it simple. Collect recipes, if needed. Determine how many will be dining at your home. Sample menu:

Roast Turkey with Stuffing
Sweet Potatoes or Mashed Potatoes
Cranberry Relish (or canned cranberry sauce)
Hot Vegetables (frozen vegetables)
Brown and Serve Rolls
Pumpkin Pie or Sweet Potato Pie

Make your grocery list while reviewing your menu. You will need a list. The grocery store will be filled with last minute shoppers--people just like you. A grocery list will insure getting in and out fast without forgetting anything. Check the cabinets and refrigerator for needed items.

The Turkey -- Plan on 1 1/4 pounds per person. Do you have a pan large enough? Buy a fresh turkey, if you can find one. Usually large frozen birds are the only ones left the day before Thanksgiving. Not to worry, you can use the quick-thaw method. Now, head for the grocery store.

11 a.m. Start Thawing the Turkey
We will proceed as if you bought a 20 pound turkey. Use the Quick-thaw method. The turkey will thaw at a rate of 30 minutes per pound. Place the turkey in the sink and cover with cold water, do not remove from the bag. Change the water every 30 minutes. Turn the turkey over each time you change the water. Set the timer so you do not forget. Use cold water only. A 20 pound turkey will take 10 hours to thaw. By 9 p.m. the turkey will be thawed.

1 p.m. Prepare Stuffing Ingredients
Dry stuffing ingredients (bread crumbs and cornbread) can be prepared and left, tightly covered, at room temperature. The perishables (margarine, mushrooms, rice, oysters, sausage, cooked celery and onions, broth) must be refrigerated. Do not combine the wet and dry ingredients at this time. The safe time to stuff the turkey is immediately before it goes into the oven.

To save even more time, roast the turkey unstuffed and prepare stuffing in a separate dish on the side. You can save two hours by baking your stuffing in a separate pan. Why? Example: A 20 pound unstuffed turkey cooks in about 4 1/2 hours versus 6 1/2 hours if stuffed. Do not pre-mix stuffing in any case.

2 p.m. Prepare the Pumpkin Pie
For convenience, use frozen pie crust and canned pumpkin pie mix. Cool the pie 20 minutes before refrigeration. Save even more time by buying a frozen pie. Or better yet, buy a fresh baked pie from the bakery section of your local supermarket.

9 p.m. Clean the Turkey
Remove the neck and giblets from the neck and/or body cavity. Wash the turkey inside and out. Tuck the wings under the back and tie the legs together with kitchen string. Place turkey on a platter or shallow pan, cover and refrigerate. Wash hands and utensils, clean everything that came in contact with the raw turkey.

CAUTION! Never pre-stuff the bird or partially cook it to save time. Also resist the temptation to slow cook the turkey overnight. Cooking below 325°F is unsafe. Low temperature cooking allows meat to remain too long at temperatures where bacteria can grow.

Thursday -- Thanksgiving Day

7 a.m. Prepare the Turkey for Roasting

• Preheat the oven to 325šF. Combine stuffing ingredients.
• Stuff the bird loosely. Bake any extra stuffing in a separate pan.
• Place turkey in a shallow roasting pan. Pat skin dry with paper towels. Brush with oil or melted butter.
• Basting is not necessary during roasting. Opening the door frequently simply prolongs cooking time.
• Insert meat thermometer into the thickest part of the thigh muscle without touching the bone.
• Cover the turkey with a loose tent of heavy-duty aluminum foil.

7:30 a.m. Roast the Turkey

• Place the turkey in the preheated oven. Wash hands, utensils, counter and sink after preparing the turkey.
• A 20 pound turkey, stuffed, will take about 6 1/2 hours to cook. It should be ready at 2 p.m. Resist the urge to go back to bed. You still have other food to prepare.
• While the turkey is roasting, prepare vegetables, chill the cranberry sauce, prepare the sweet potatoes or boil the potatoes for mashing, set the table, etc.

2 p.m. Check the Turkey for Doneness

• The meat thermometer should read 180 F in the dark meat and the stuffing should reach 165 F. When a turkey is done, the juices will run clear and the legs "wiggle" in the sockets. A turkey breast is done when the meat thermometer registers 170 F.
• Remove the turkey from the oven.
• Place the brown and serve rolls in the oven.
• Meanwhile, remove the stuffing from the turkey immediately. Place in a covered serving bowl and return to the oven after removing the rolls, reduce temperature to warm -- at least 200 F. Let turkey stand for 20 minutes before carving.
• While the turkey is standing, dish up the side dishes. Remember presentation is important. Remove bakery pumpkin pie from the aluminum pie pan and place it on a nice plate. The canned cranberry sauce should be served in an attractive dish and the rolls should be served in a napkin-lined basket or bowl.

2:30 p.m. Dinner's On... You Made It!
Just remember: Never leave perishable food at room temperature for more than 2 hours. The turkey should be carved, served and leftovers refrigerated within 2 hours from the time turkey is removed from the oven.

After everyone has feasted on roast turkey and stuffing (or dressing), gumbo and pumpkin pie, there is often a general feeling of sluggishness among the guests. Overeating is hard work and it takes a lot of energy for your body to digest all that food.

Some people tend to lounge around or even take a nap following a holiday meal. Well, someone has to refrigerate all those leftovers. It is easier to do if there is room in the refrigerator.

Many will discover that their refrigerator just won't hold all the leftovers from dinner. To avoid this dilemma, plan ahead. Clean out the refrigerator a couple of days before the holiday. Get rid of all the old food.

Proper use of containers and wrapping will ensure delicious leftovers. Be sure to stock-up on zip-closure freezer bags, aluminum foil and/or plastic wrap. All food should be covered before refrigerating.

Turkey and most other meats can be frozen to save refrigerator space. Carve the meat from the bones and place it in small shallow containers or in aluminum foil. Freeze the bones for making soup later.

Due to the high salt content, leftover ham and other cured meats do not freeze well. Freeze sliced ham tightly wrapped, for no more than one month. Store leftover ham in the refrigerator for 3-5 days.

If turkey will be used in sandwiches, freeze turkey slices with two pieces of waxed paper between the slices. That way the slices will separate easily and you won't have to thaw the hole package at one time.

Turkey that will be used in casseroles or tacos can be frozen in slices or chunks. Pack turkey in a freezer container and cover it with the pan juices or gravy, leaving one-half inch of headspace for expansion of the juice.

Gravy, dressing, vegetables and casseroles should be refrigerated or frozen in small containers 1 quart or less. This will ensure that the temperature in the center of the container drops low enough and fast enough to prevent bacteria growth.

For instance, a large pot of gumbo or other soup should be broken down to smaller containers, instead of putting the whole pot in the refrigerator. A large pot or container takes longer to cool. By the time the center of the pot has cooled, bacteria growth may have already reached dangerous levels even in the refrigerator.

Gravy will keep for 1-2 days in the refrigerator. Turkey and dressing or stuffing will stay safe for 3-4 days. Pumpkin pie and sweet potato pie belong in the refrigerator too. The filling has a high proportion of eggs and milk which makes it highly perishable. Store for 3-4 days in the refrigerator. Fruit pies will keep at room temperature for 2 days, after that the fruit may mold or ferment.

In some families it is traditional to leave the holiday food out on the table, or in the oven for hours after the meal. People drop in and fix a plate or nibble and the food stays out. This is a dangerous practice. The bacteria that causes food poisoning does not cause food spoilage. So people get sick from food that tasted just fine.

Also many people think about the last meal they ate when it come to foodborne illness. Some forms of bacteria can cause illness 2-7 days later. Few people can remember what they ate 2-7 days ago. Can you?

A Quick Start Breakfast

Most people rush through weekday mornings like they are running a marathon. The trend is toward fast breakfast food or no breakfast at all. Children who don't eat at school are usually left to fend for themselves with ready-to-eat cereal. In dual income (and single parent) families individual family members prepare their own meals, especially breakfast.

The need-for-speed trend is increasing. Yet Americans want healthy food with fewer calories and more nutritional value. Another trend is toward at home food spending. These people are usually in the 35 - 65 age group. This group likes to carry food. Carried food includes taking breakfast, lunch or a snack to work, school or whatever takes you away from home.

Research studies show that breakfast helps to improve mental and physical performance. Because breakfast fuels the body to start the day, it is important. But it has to be fast, healthy and sometimes carried with you. The "ideal" breakfast is one that is low in total fat, high in fiber and provides complex carbohydrates (starches), Vitamin C and calcium.

This sounds more complicated than it is. For example, a bowl of bran flakes, with bananas, low-fat milk and orange juice is one way. But breakfast doesn't have to be cereal. It can be leftovers or any low-fat, high fiber food that gets you off to a high energy start. Try these suggestions:

• Combine low-fat yogurt and your favorite crunchy cereal topped with canned fruit cocktail.

• The next time you make pancakes, make extra and freeze them in zip-closure bags. Thaw in the toaster and spread with chunky apple sauce.

• Buy extra bagels and freeze some for later. To thaw, wrap in a napkin and microwave for 20 seconds. Watch the cream cheese. Although it has half the fat calories as butter, we usually use 3 to 4 times as much. Try strawberries mixed with strawberry jam or bananas mixed with apricot jam. It is a good way to reduce the fat and increase the fiber.

• Make a veggie spread for toast or bagels by combining 8 oz. low-fat cream cheese with 1/4 cup each shredded carrots, celery and raisins.

• Microwave a bowl of oatmeal and add chopped apples, raisins, cinnamon and brown sugar.

• Make an "orange smoothie" by combining 1/3 cup orange juice concentrate, 1/4 cup non-fat dry milk, 1/2 banana, a teaspoon of honey, 3/4 cup water and 3-4 ice cubes, one tablespoon wheat germ (or substitute 1/4 cup bran cereal) liquefy in a blender or food processor.

• Leftover pizza freezes well. Next time you order out, add veggie fiber like green peppers, onions and mushrooms. Freeze the leftovers in individual, zip-closure bags. To thaw for breakfast, microwave on high for 3 minutes covered with a paper towel or bake in a 450°F oven for 10 minutes.

Revised USDA Turkey Roasting Time
(for turkey cooked at 325 F)

Weight (lbs.) Unstuffed 4 - 6 6 - 8 8 - 12 12 - 14 14 - 18 18 - 20 20 -24	Hours 1 1/2 - 2 1/4 2 1/4 - 3 1/4 2 3/4 - 3 3 - 3 3/4 3 3/4 - 4 1/4 4 1/4- 4 1/2 4 1/2 - 5
Weight (lbs.) Stuffed 8 - 12 12 - 14 14 - 18 18 - 20 20 - 24	Hours 3 - 3 1/2 3 1/2 - 4 4 - 4 1/4 4 1/4 - 5 5 - 5 1/4

Eating Healthy Away From Home
According to the American Institute of Cancer Research (AICR), Americans are eating out more than ever before. One of the most important changes in restaurant fare is the increased focus on healthier food. Under the Nutrition Education and Labeling Act of 1990, restaurants claiming "heart healthy" meals must provide proof.

To assist you in making wise food choices during holiday dining, the AICR has published an eight-page folder on how to make eating for lower cancer risk easy. To get your free copy send a SASE to: Healthy Eating, CES, 5106 South Western Avenue, Chicago, IL., 60609.

Dem Bones - Turkey Broth
Broth can turn a simple recipe into something special. The concentration of flavors livens up soup, when cooked down to a "reduction" it can actually replace fatty sauces and gravies. The best broth is made from bones. So don't throw away the turkey carcass.

Homemade Turkey Broth
Carcass from a 16-20 lb. cooked turkey (Save the breast bone, back bones and leg bones, if available, and roasting pan turkey was cooked in)
4 large carrots
6 stalks of celery, outer stalks with leaves
4 large yellow onions
1 bay leaf
1/2 cup chopped parsley with stems

• If roasting pan is available, pour off fat and set aside. Break bones into pieces so they are lying flat in the roasting pan or use a clean roasting pan. Brown the bones in a 400 F oven for about 30 minutes.

• Meanwhile, in a large (6-8 quart) pot with lid, bring 4 quarts of water to a rolling boil. Remove 2 cups and set aside.

• Remove bones from oven and add to pot, deglaze pan with the 2 cups boiling water. With a wooden spoon, scrape up all the brown bits from the pan and add to the bones.

• Add all remaining ingredients and enough water to cover the bones by 2 inches, use about 5 quarts total. Skim any foam that forms as water comes to a boil.

• Over high heat, bring to boil, reduce to a simmer and continue simmering for 4-6 hours.

• Using a strainer or colander, strain the broth into a large bowl. Refrigerate. Remove fat from the broth after it has cooled. Refrigerate for up to 4 days or freeze for up to 6 months.

Cooking Suggestions
To make a "reduction" to use instead of gravy, start with 1 quart of broth, boil until it is reduced to about 1/2 cup. Season with salt, pepper and herbs such as thyme or rosemary. Use over mashed potatoes, or other vegetables.

To make soup:
To 2 quarts broth add, 2 cups cooked noodles, 1 cup sauteed mushrooms, 1 cup frozen green peas and four thinly sliced green onions, simmer for 10 minutes. Add 1 teaspoon thyme and oregano. Simmer 5 minutes longer. Serve. Or use your favorite frozen vegetable combination.

Time to Check the Battery
Cold weather really gives a battery a tough workout. The lower the outside temperature, the less power a battery can develop. In the wintertime it is not uncommon for as much as 60% of battery power to be lost.

The problem is compound. During low temperatures the engine oil is thicker and the starting motor must spin the crankshaft through a pan full of thick oil. This takes a lot of extra cranking effort.

To give your battery the best chance to do its job, you (or someone) should perform some simple maintenance tasks. When you take your car in for a tuneup or oil change, make sure you tell the mechanic to "service the battery." This should include checking the cable terminal connections and cleaning away all corrosion. Battery corrosion is that greenish white crust around the battery posts. Do not get it on your hands, it is battery acid.

To clean the corrosion, use baking soda and water and a wire brush. Make a paste and rinse away with plain water. You can buy a wire brush at the automotive shop or hardware store. If the surface of the batter is dirty it will not hold a charge very well. Clean the entire surface.

Be careful not to splash any of the solution in your face. Wear glasses to protect your eyes. Sunglasses are O.K., or even goggles and use gloves to protect your hands.

Cleaning your battery is no more difficult than cleaning your oven.

Did you know ...
you can get free advice on turkey cooking and storage? Call the USDA Meat & Poultry Hotline at 1-800-535-4555 between 10 a.m. and 4 p.m. and between 8 a.m. and 2 p.m. on Thanksgiving Day.

Did you know ...
you are more susceptible to frostbitten feet and toes if your shoes are too tight? Poor blood circulation is the reason. If you wear two pairs of socks, make sure your shoes are a half size larger than normal.

Research Notes: Sodium
Lowering salt intake does not lower hypertension for most people, according to a review of the literature by University of Toronto researchers. The study involved 56 trials and 3505 people. The results revealed that reduction in blood pressure by lowering sodium intake was significant only for hypertensive people aged 45 and over, but not for younger people. Journal of the American Medical Association, Vol. 275, #20; May 229, 1996, pp. 1590-98.

Research Notes: Breast Cancer
Researchers in the British Journal of Cancer report that dietary fiber may slow the growth of existing breast cancer tumors. Another study in the same issue examining dairy product consumption and breast cancer concludes that drinking milk may help to prevent breast cancer. British Journal of Cancer, Vol. 73, #5; March 1996; pp. 557-559.