November 2024 Newsletter

Happy Thanksgiving

Each seed tells a story, and through our Seed Library, we’re dedicated to nurturing these stories within our community. This Thanksgiving, we’re especially grateful for the volunteers and donors whose time and generosity keep our mission thriving. In October, we hosted two successful seed-packing events—one with UW-Green Bay’s Day of Service and another at the central library. Local author and recent viral TikTok star Jean Huxtable-Hamersky, author of Parker’s Pumpkin, even joined us to pack seeds! Jean has been an enthusiastic supporter, sharing BCSL information and pumpkin seeds at her book readings and events. If you’re looking for a charming fall read, check out Parker’s Pumpkin.

Our heartfelt thanks go to everyone who helps us plant the seeds of community and growth throughout Brown County.

Submitted by Melissa, N.E.W. Master Gardener

BCSL in the News

Thank you to Ryan Kudish for coming to visit the seed library and learn about our supporters in his Sustainably Speaking segment for channel 5 news. If you missed it, click here to see the full segment.

One Seed, One Community

We appreciate everyone who took some time to respond to our poll about Sugar Ann Peas in last month’s newsletter. Here are the poll results:

Based on your feedback, we’ll offer all remaining Sugar Ann Peas currently in stock but won’t be packing more in the future.

The Brown County Seed Library is always evolving, and your input helps us continue refining our collection to suit our area’s needs. Your feedback is invaluable in helping us provide the best seeds possible—thank you, and please keep sharing your experiences!

Submitted by Melissa, N.E.W. Master Gardener

Native vs. Asian Anise Hyssop:

Agastache foeniculum vs Agastache rugosa 

Anise Hyssop (Agastache foeniculum) is a native plant to Wisconsin, known for its aromatic qualities and its ecological benefits. However, an unexpected issue arose when a supplier inadvertently distributed seeds of Agastache rugosa. Consequently, the seed library began offering packets labeled as Anise Hyssop, (Agastache foeniculum), but containing seeds of Agastache rugosa in envelopes packed for the 2023 and 2024 growing season. This mix-up highlights the importance of understanding the distinguishing characteristics between these two species, as they are often difficult to differentiate without specific knowledge. We apologize for our error and have verified that the plants we are collecting seed from going forward are true Agastache foeniculum. Here are the criteria we look at:

Key Differences

Leaves:

-A. foeniculum exhibits sharper teeth on the margin, a darker, glossier leaf surface and a strong anise scent. Underside veins are velvety and the texture/color is smooth and silver.

-A. rugosa features rounder teeth on the margin and a duller leaf surface. The more heart shaped leaf base is also diagnostic and it has a milder mint aroma. Underside veins have rough hairs and the texture/color is pock-marked (these are visible areolas) and pale green.

Flowers:

-The flowers of A. foeniculum are typically lavender to violet-blue and display a more loosely arranged spike.

-In contrast, A. rugosa produces more vibrant flowers that can be purple or pink and the spike is denser.

Height and Growth Habit:

Both species can reach similar heights of 2 to 4 feet.

Habitat Preferences:

-A. foeniculum is native to North America and thrives in prairies, meadows, and open woodlands, preferring well-drained soils with full sun to partial shade.

-A. rugosa originates from East Asia, commonly found in moist, fertile soils near forest edges and riverbanks, favoring full sun but adaptable to partial shade.

Understanding these characteristics is crucial for proper identification and ensures that the correct species is cultivated. 

Corrective Measures and Recommendations

The seed library has taken corrective actions to ensure that the seeds packaged for 2025 will contain the correct native seeds of Agastache foeniculum. This measure aims to maintain the integrity of native plant conservation efforts and support local biodiversity.

Recommendations for Native Plant Enthusiasts

For native plant enthusiasts who have inadvertently planted Agastache rugosa instead of Agastache foeniculum, here are some actions to consider:

• Evaluate Current Plantings: Assess the existing plants in your garden or landscape to confirm which species you have. Utilize the morphological characteristics discussed earlier to aid in identification.

• Consider Replacement: If your goal is to support local ecology with native species, consider replacing A. rugosa with A. foeniculum. This replacement will better align with local environmental requirements and support native pollinators.

• Utilize Correct Seeds: When planning future plantings, ensure you acquire seeds labeled as Agastache foeniculum from trusted sources. The seed library will provide verified seeds starting in 2025.

• Promote Awareness: Share knowledge about the importance of using native plant species with fellow gardeners and plant enthusiasts. Encourage others to verify their plant sources and learn identifying characteristics of the plants they are trying to grow to avoid similar mix-ups.

Again, we are very sorry for our error in improperly identifying our seed source. We will continue to work hard to bring you the best quality seed and provide the most accurate information. If you have any questions or concerns, please feel free to reach out to us at seedlibrary@newleaffoods.org.

Submitted by Peggy, N.E.W. Master Gardener

Open AI

Invasive Plant ID and Control

The Green Bay Conservation Corps (GBCC) was established in 2022 to combat invasive plant species in the City of Green Bay parks and greenways. Invasive plant species are not native to the area and would not naturally exist in the habitat without human interaction. This includes plants brought here for landscaping purposes. Invasive plants spread aggressively and out-compete native plants from establishing.

In Green Bay, the GBCC primarily focuses on removing buckthorn and garlic mustard. These two invasives can be found at most parks within the City. Other prolific invasive species are phragmites, various thistle species, and reed canary grass.

So, how can you help fight the spread of invasive plants? The best way to help is to stay on trails and clean off your shoes after hiking or walking in parks. You can also join the Conservation Corps for volunteer days to help cut and remove these plants! Stay up to date on volunteer opportunities via social media @gb_conservationcorps.

Submitted by Maria Otto, Green Bay Conservation Corps

BCSL is teaming up with the

Green Bay Conservation Corp for a

hands-on educational event!

Calendar of Local Garden Related Events:

Nov 4 - Nov 7 ($)

Friends of the Library Big Book Sale

515 Pine St, Green Bay

Nov 5, noon - 12:30pm (free)

You Can Grow Citrus!

Virtual, UW Extension

Nov 7, 5:30pm - 7:30pm ($)

Green Thumb Gardening: Soils, Composting, and Fertilizers

Virtual, UW Extension

Nov 7, 7pm - 8:30pm (free)

Foodscaping: How to create an edible landscape

Virtual, UMN Extension

Nov 9, 9:30am - 12pm & 12:30pm - 3pm (free)

Seed Packing Event

Brown County Central Library, 515 Pine St

Nov 9, 10am - 11am & 11am-noon (free)

Invasive Plant Identification & Control: Why and How

Red Smith Park Shelter, 2820 Durham Road, Green Bay

Nov 18, 1pm - 2pm (free)

 Ask the Experts: A Monthly Garden and Landscape Q&A Series

Virtual, UW Extension

Nov 20, 6:30pm - 8:30pm (free)

Confessions of a Black Thumb: Plants That I Have Killed 

(or at Least Seriously Maimed)

Virtual, UW Extension

Nov 21, 7pm - 8:30pm (free)

Garden Insects: Friends and Foes

Virtual, UMN Extension

Dec 16, 1pm - 2pm (free)

 Ask the Experts: A Monthly Garden and Landscape Q&A Series

Virtual, UW Extension

Dec 5, 7pm - 8:30pm (free)

Soil Basics

Virtual, UMN Extension

Dec 12, 7pm - 8:30pm (free)

Maple Syrup 101

Virtual, UNM Extension

Dec 18, 6:30pm - 8:30pm (free)

Evil Twins: Plant Disease Look-Alikes

Virtual, UW Extension

How to make your own pumpkin puree

Step 1: Wash off outside of pumpkin with water and a clean cloth, removing all debris.

Step 2: Place pumpkin, blossom end down, on a sturdy surface. Holding pumpkin firmly with one hand, insert knife into pumpkin directly beneath stem, cut down towards cutting board. Do the same on other side. Make sure you cut through the bottom.

You should now be able to use your hands to break pumpkin open into 2 halves.

The trickiest part of the process is done! Remember to always hold the pumpkin steady and push the knife away from you, to avoid any accidental injuries.

Step 3: Remove seeds and pumpkin strings by scraping the inside of the pumpkin with a spoon or pumpkin scraping tool. Seeds can be reserved for cooking. Other pumpkin parts can be composted.

Step 4: Place pumpkin cut side down on rimmed baking sheet. Pumpkins can release moisture and sugars, can use parchment paper for easy clean up. Roast at 350 degrees Fahrenheit until soft.

Step 5: Test pumpkins by pushing down on outside with spoon. If soft and pliant, it is ready to take out of the oven and let cool.

Step 6: When cool enough to handle comfortably, use large spoon to scoop pulp out of shell. Put roasted pumpkin pulp into food processor.

Step 7: Process until smooth. Some pumpkins are drier than others. If needed, add small amount of water (1 tsp at a time) so you can process everything and make a smooth puree.

Congratulations! You can now use your puree in any recipe that calls for canned pumpkin. Puree can keep for several days in the fridge and can be frozen for several months. I freeze in silicone molds and then pop out into a freezer bag, so I can thaw just the amount I need for a recipe.

Submitted by Melissa, N.E.W. Master Gardener

Maple Sweetened Pumpkin Pie

Ingredients:

2 cups pumpkin puree

3/4 c pure maple syrup

1 tsp vanilla extract

1/2 tsp fine sea salt

1 TBSP pumpkin pie spice

1/2 tsp ground ginger

3/4 c heavy cream or half and half

3 large eggs, lightly beaten

1 TBSP brandy (optional)

1 unbaked pie crust (store bought or home made)

Directions:

1. Preheat oven to 375 degrees F.
2. In a large bowl, combine puree, syrup, vanilla, salt and spices. Mix in the cream and gently beat in the eggs. Pour mixture into pie crust. Cover the edges of the crust with a pie shield or strips of foil. Bake for 65-70 minutes or until a knife inserted in the center comes out clean.
3. Cool for at least 2 hours before serving. Serve with whipped cream.

Adapted from The Prairie Homestead Cookbook by Jill Winger

Submitted by Melissa, N.E.W. Master Gardener

Support the BCSL!

We are entirely supported by grants, donations and volunteers! If you are interested, there are many ways to support the BCSL. 

*You can become a Seed Steward and support the library by growing out seeds from our core list to donate. We will accept seed donations by anyone who would like to donate, seeds can be dropped off at the STEM center or at the Central library. 

*You can volunteer to sort and pack seeds. Opportunities will be posted on the New Leaf Foods Calendar of Events, included in our newsletters and posted with the Volunteer Center of Brown County.

*You can make a monetary donation through our Fiscal Agent, New Leaf Foods. Click here to donate.

*You can visit our Amazon Wish List, which has basic packing supplies that we utilize for preparing our seeds for distribution. Click here to access the wishlist.

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