Extension News: August 2006 Archives

The wild parsnip (Pastinaca sativa L) is a fairly common roadside plant in New England. A mature plant can grow about 45 inches tall. It’s considered the same species as cultivated parsnip and is also closely related to the wild carrot (Queen Anne’s lace). The parsnip has yellow flowers and Queen Anne’s lace has more feathery foliage and white flowers.
 
Some species in this plant family, including wild parsnip, can cause a painful, blistering rash if you cut or break the foliage, get the sap on your skin, and then get exposed to sunlight. The skin discoloration can last for months after the rash subsides. The term for such skin reactions is phytophotodermatitis. Many local physicians are unaware of this plant-caused skin reaction and attribute the problem to poison ivy.

The chemicals that cause this reaction are called furocoumarins, and occur in the leaves, stems and seeds. A related plant, giant hogweed, can cause even more severe burns.

The picture here is of a roadside plant in Lee taken August 1.The flowers have mostly gone by, but the seeds are highly visible. Apparently this plant is more common in northern parts of New Hampshire than in the seacoast, where I live. A colleague suggested I experience the dermatitis myself to get first-hand photos of the injury. No thanks!

If you want to eliminate wild parsnip plants on your property, you have a couple of options. Just mowing or cutting them down won’t eliminate them, because they usually re-sprout from the roots. (Plus it might expose your skin to the sap.) Cutting off the taproot just below the soil line with a shovel is an easy method if you have only a few plants. Wear gloves, long pants and long sleeves to protect your skin if you choose this approach. Dispose of the plants in the trash to ensure the seeds won’t get carried off by small animals or the wind to sprout somewhere else.

If you have a lot of wild parsnip plants, chemical controls might be appropriate. Spraying the foliage with the herbicide glyphosate (Roundup, Kleenup and other brands) is one effective alternative. Be sure you follow label directions and precautions when using this (or any other pesticide).

But remember, chemicals may not be appropriate in some situations where special restrictions apply. Check state and local regulations before you spray near wetlands or surface water bodies and highway rights-of-way, for example. Also, if your home drinking water supply relies on a shallow (“dug”) well, you may want to avoid spraying any pesticide (or other chemical) within a 100-foot radius of the wellhead.

By Alan Eaton, UNH Cooperative Extension Entomologist and Pest Management Specialist

It’s hard to imagine that the field of spectacular yellow sunflowers now blooming in a four-acre field at UNH’s Kingman farm will end up as fuel for Dorn Cox’s farm equipment and feed for his pigs, beef cattle, and chickens.

Cox, a family farmer from Lee, has joined forces with UNH Cooperative Extension and the manager and crew of UNH’s Kingman Farm to conduct some applied research into the feasibility of using locally produced sunflowers to make biodiesel to help power the region’s farms.

Biodiesel, a fuel manufactured from vegetable oils, has attracted a lot of national attention as a domestically available fuel for engines that ordinarily run on petroleum-derived diesel.

 “I wanted to grow my own sunflowers, but we have a certified organic farm and I couldn’t get organic seed this year,” says Cox, who’s already using the biodiesel he processes from waste cooking oil collected from local restaurants to power some of his farm equipment. “I approached John McLean, manager of UNH’s Woodman and Kingman Farms, to see if he might have land available.”

Cox and McLean brought the idea to Becky Grube, UNH Cooperative Extension’s sustainable horticulture specialist. Becky also found the idea intriguing, and the three embarked on a pilot project to evaluate how sunflowers perform in this area and to test the feasibility of small-scale oil pressing.

“The project will measure the yield of oil, the feed value of the meal that remains after the oil has been pressed from the sunflower seeds, and the food quality of the oil,” says Cox, who has a degree from Cornell in international agriculture.

Grube took to the idea immediately. “Because they’re in a different plant family from most of our important cash crops, sunflowers might make a good rotation crop for many New England growers,” she says. “Plus, they can be planted with equipment that many farmers already have. Dorn used his two-row corn planter to plant the four acres at Kingman Farm. Also, sunflowers have multiple uses. The oil has excellent culinary properties and the meal that remains after pressing makes a nutritious feed for cattle and other livestock.

“Several questions remain, which we hope the pilot project will help to answer,” she says. “Will harvest and pressing for oil production be cost-effective and feasible on a fairly small scale? Will sunflower yields be sufficient to make them economically viable? Will the climate permit harvest of quality seeds without pest and disease problems?”

“The project is a model of farmer-driven research and teamwork,” Grube says. “Dorn proposed the idea and used his planting equipment and labor to sow the sunflowers. I contacted Land O’Lakes/Hytest seeds, who donated seeds of five hybrid varieties likely to be adapted to this area. John and the rest of the UNH Farm crew, including students, prepared the ground and have weeded and mowed around the plots. Seth Wilner, the Extension educator who manages the USDA Sustainable Agriculture Research and Education (SARE) grants program in New Hampshire came up with a small grant for the project.

“The experiment got off to a slow start, with the heavy rains this spring delaying the first planting until mid-May,” says Grube. “The second planting was delayed to mid-June. The first two acres are in full bloom right now and harvest will likely take place in a few weeks. Losses due to birds or heavy rains are still possible, but hopefully the harvest will go off without a hitch.”
 
Grube says if the harvest is successful, the team hopes to broaden the project and evaluate the economics of sunflower oil production by other local growers.

Cox says he ordered a small oil press from China that should arrive any day. He plans to harvest his crops at the end of summer and press them in late fall. He’s also begun fabricating a mobile biodiesel processing unit that will turn out about 80 gallons per hour. With such a machine, Cox says, “A couple of weekends each summer would produce all the fuel our operation would use in a year.”

As for his experience working with the UNH farm crew and Cooperative Extension, Cox says, “They’ve been fantastic. Within a couple days of approaching John [McLean], we had a project up and running.”

by Peg Boyles, UNH Cooperative Extension Writer/Editor
Photo by Faye Cragin, WWW and Media Specialist

A 20-year partnership between the New Hampshire Fish and Game Department and UNH Cooperative Extension was recognized January 11 at a ceremony in Concord. UNH Cooperative Extension Dean and Director John Pike presented a commemorative plaque to N.H. Fish and Game Executive Director Lee Perry in observance of 20 years of jointly caring for New Hampshire's wildlife.

"The New Hampshire Fish and Game Department has been a close and active partner with Extension for decades. Twenty years ago, the Department and UNH Cooperative Extension entered into an agreement for a joint effort to reach landowners, natural resource professionals, volunteers, the forest industry, community leaders and the public to protect and enhance wildlife habitat in New Hampshire," Dean Pike said.

"This successful program has made a real difference in people's stewardship values and practices. Fish and Game and UNH Cooperative Extension are on a common mission. We truly value this mission and the dedicated people at Fish and Game that we work with so closely," he added.

As a result of this partnership, more than 300 New Hampshire resource professionals have gained the ability to identify, maintain and enhance wildlife habitat for New Hampshire landowners. Over 250 trained volunteers in the N.H. Coverts Program help communities and landowners make informed decisions regarding natural resources. These efforts have helped community decision makers and the public better understand concepts such as biodiversity, the dangers of invasive species and the need for permanently protecting critical natural resource areas.

Founding leaders of the partnership between Fish and Game and UNH Cooperative Extension were present for the ceremony, including Roger S. Leighton and Gibb Dodge, former UNH Cooperative Extension Program Leaders and Howie Nowell, former N.H Fish and Game Wildlife Chief.

Does the sharp climb in heating oil prices—now above $2.20 a gallon, with no end in sight— have you dusting off that old wood stove in the corner or researching the latest wood stove technology?

If so, then you will also want to spend some time contemplating where you are going to get your firewood. As a rule of thumb, a cord of dry hardwood fuel yields about the same usable heat as 200 gallons of heating oil, a ton of hard coal, or about 4000 kilowatts of electricity. By comparing the cost of other fuels with cordwood, you can figure out the savings you’ll realize by burning wood to heat your home.

Fuelwood needs time to dry
Don’t expect to go out in the backyard when the weather turns cold to cut down a few trees to saw up and throw into the new stove. It takes time to cure and dry firewood. Burning green firewood is very inefficient, and it can be unsafe. The moisture content of green wood averages 60 percent to 80 percent by weight, depending on when it was cut.

Evaporating all that water in your stove will use as much as 15 percent of the potential heat in your firewood, so you are better off letting nature do it for you by air-drying your wood before you burn it. Burning green wood also promotes a buildup of creosote in the chimney, increasing the risk of a dangerous chimney fire.

It will take about six months to air-dry a cord of cut and split wood to 30 percent moisture content and a year or more to reach 20 percent moisture content. So if you haven’t started cutting and splitting your wood pile, you won’t catch up before cold weather arrives this fall. That means you’ll probably need to buy dry cordwood this year and plan on using any wood you cut now during the 2006-2007 heating season.

Brace for higher prices
If you haven’t bought a cord of cut-and-split firewood in a few years, you might be surprised by the prices. A quick perusal of your local weekly newspaper or “shopper” will show advertised prices exceeding $200 for a cord of dry wood.

Don’t be too quick to assume the high price of dry firewood is a reaction to the sudden surge in demand. The firewood business is labor-intensive and requires a lot of transportation. During the 1990’s, when oil was cheap and firewood profits where thin, most large firewood dealers started to automate the production of firewood through the use of firewood processors in an effort to stay competitive. These processors are designed to cut and split log-length wood (16-foot logs).

In response, many firewood dealers started to buy in log-length wood by the truckload from local loggers. This strategy worked well until demand for hardwood pulp surged two or three years ago. Suddenly, firewood dealers who were used to paying $30 to $40 a cord for log length had to pay $80 to $100 per cord for the same wood. They had to pass these costs along to their customers. Add surging prices for insurance (especially workman’s compensation) and fuel to run the equipment, and the old standard of $120 to $140 cord of firewood quickly rises to $200.

If you’re still balking at paying $200 a cord for firewood, don’t delay too long, because prices are bound to increase as winter gets closer and supplies disappear. Dry firewood has been very difficult to purchase the past couple of winters because demand exceeded supply.

Wood-buying saavy
If you’re in the market to buy three or four cords of dry wood for the winter, I suggest you look in your local newspaper or “shopper,” or ask your neighbors and friends about dealers they might know. Be sure you are buying dry wood. Ask the dealer how long the wood you plan to buy has been drying since it was cut and split. Learn the species mix of the dealer’s wood, too. The denser the wood, the longer it will take to dry. Oak, for example, may take more than a year to dry to 20 percent moisture content.

Be sure to clarify what measure of wood you are buying. By state law, a cord of wood is 128 cubic feet of air, bark, and wood. That’s a pile of wood 8 feet long by 4 feet high by 4 feet wide. A vendor may legally sell a fraction of a cord, but must represent it accurately as such (e.g., a half-cord). Remember that stacking a cord is an imperfect skill, so the cord will vary in slightly in size every time it is stacked.

Receiving and storing firewood
It’s a good idea to meet the delivery truck before the load is dumped to make sure you are satisfied by the mixture of species and cleanliness, and to tell the driver where you want the wood dumped. Most firewood dealers don’t want to return to your house to reload their truck.

Unless you’ve arranged otherwise, it’s up to you to restack the pile. Stack it outside in a well ventilated area off the ground (used pallets make a good platform if you don’t have a woodshed). Don’t cover your stacked wood until about a month or so before you begin to use it, to encourage natural air circulation to drive the moisture from the wood.

Even if you’re buying your firewood, the work of stacking it, loading your stove all winter, and removing the ashes will enable you to understand the old adage “wood warms you twice.”

By Tim Fleury, MerrimackCountyForest Resources Educator

For more information:

• Estimating Firewood from Standing Trees Describes a simple technique for woodlot owners who cut firewood on their own land.
• Fuel Value Calculator Compares the cost of different home heating fuels.
• Guide to N.H. Timber Harvesting Laws - Important to know the laws, if you are going to cut your own trees.
• NH Arborists Association - This site contains a list of certified N.H. Arborists, professionals who remove unwanted or hazard yard trees and may have fuelwood for sale.
• Safe Timber Harvesting - Read this if you plan to cut your own trees.
• The Warmth of Wood More on the benefits of burning native wood.
• Where Does Firewood Come From? Learn more about New Hampshire’s commercial firewood suppliers.
• Woodburning Saavy Please download our fact sheet to review or improve your knowledge of how to burn wood safely in your home.

My daughter just came back from a five-week program UNH offers in Ascoli Piceno, Italy. The program offers two courses: one in Italian history and the other on the Mediterranean Diet, which examines Italy’s gastronomic culture.
 
Numerous research studies have shown the Mediterranean Diet to provide many health benefits. One study, published in the New England Journal of Medicine in 2003, involved some 22,000 people living in Greece. During this four-year study, researchers found that those people following a “Mediterranean Diet” were less likely to die from either heart disease or cancer.
 
So just what are the components of this healthful diet? First, an abundance of nutrient rich foods, especially fruits, vegetables, whole grains, beans, nuts and seeds These foods are rich in fiber and antioxidants. In addition to cancer and heart disease prevention, a diet rich in fruits and vegetables can help keep obesity at bay, help reduce the incidence of stroke, prevent birth defects, and decrease one’s chances of developing cataracts and age-related macular degeneration.

Your local farmer’s market is a good place to find fruits and vegetables harvested at the peak of ripeness and flavor. The diet is moderate in fat with olive oil as the major source. Some fat also is derived from nuts and seeds. Olive oil and nuts are excellent sources of monounsaturated fat, which can help lower total cholesterol and LDL cholesterol while increasing HDL cholesterol. They are also good sources of antioxidants including vitamin E.

Today, our grocery stores carry a variety of olive oils to suit every type of cooking.

Moderate amounts of fish, especially “oily fish” such as salmon, mackerel and tuna, is consumed, providing significant amounts of Omega 3 fatty acids, a type of polyunsaturated fat, which can also lower cholesterol.

The consumption of red meat is minimal, reducing intake of saturated fat that elevates cholesterol levels and LDL cholesterol. In addition, only low to moderate amounts of dairy products are eaten with cheese the primary choice. Cheese is usually an accompaniment or used as a condiment on foods. Using just a little of the hard cheeses, like a good parmesan, romano or asiago, can go a long way in adding flavor to a dish.

Consumption of eggs is also quite moderate with an average intake of four a week.
Italians drink a glass or two of wine a day with meals. Red wine is a rich source of flavonoids called phenolics - antioxidants that protect against heart disease by increasing HDL cholesterol and preventing blood clots from forming.

What is most impressive of this Mediterranean culture is the whole lifestyle that surrounds it. My daughter noticed how everything is so unhurried. Meals aren’t wolfed down but savored. Everything closes down for several hours in the afternoon. People walk a lot or ride bicycles. There are fewer work-saving amenities. This increase in physical activity and the decrease in stress do play an important part in the whole health picture along with the diet.

Summertime is a perfect time to consider trying the Mediterranean lifestyle. The abundance of fresh produce and the opportunity to relax a bit and include more physical activity in your day is one way to make it happen. There are some good books to get you started. These may be available at your local library. Try the Mediterranean Diet by Marissa Cloutier and try making some mouth-watering recipes from Mediterranean Diet cookbooks by Jeanette Seaver and Nancy Jenkins.

By Colette Janson-Sand Ph.D., RD, LD, Nutrition Specialist UNH Cooperative Extension

July, 2006