- Author: Sue Mosbacher
No more California Citrus? The Asian citrus psyllid and huanglongbing disease are causing severe problems for both commercial citrus growers and home gardeners. The Sutter/Yuba County Farm Advisor has invited us to attend a special presentation by Beth Grafton-Cardwell, IPM Specialist and Research Entomologist with the Department of Entomology, UC Riverside, stationed at the Kearney Ag Center. The presentation is on Tuesday, October 5, 2010, from 10 am – Noon, at the Sutter/Yuba UCCE Meeting Room, 142A Garden Hwy, Yuba City, 95991. The event is listed in VMS in the Continuing Education Calendar. Please sign up on VMS by the end of September so I can give their Farm Advisor a head count of the number of people planning to attend from our county.
Sometimes MGs get questions about preserving garden vegetables that are interesting and easy to answer without forwarding to the Master Food Preservers. Here’s one such question. "I pickled some of my home grown peppers and garlic, and the garlic turned blue! What did I do wrong, and is it safe to eat?" No need for him to panic; garlic often turns blue when pickled, especially young garlic. "Smurf" garlic is safe to eat.