They might not look very pretty, but the extended spell of sunny, 80-something days this month has given garden tomatoes some extra ripening time. But it's given the diseases that attack tomato vines extra time, too.Cornell Cooperative Extension's Amy Ivy suggests picking fruit a little early, as it starts to ripen, to minimize damage. [full story]

Some potted flowers and herbs are a naturals to bring indoors for the winter.Last week, Cooperative Extension's Amy Ivy detailed her favorites: cuttings from her bright red geraniums.What about a hanging basket? Or a pot of parsley? Try it with care, she says, but watch out not to bring outdoor bugs, like aphids, in with them. [full story]

As part of national Hunger Action Month, a St. Lawrence County organization seeking to end hunger is asking residents to take the SNAP Challenge. SNAP is the Supplemental Nutrition Assistance Program. The challenge is whether you can feed yourself and your family on $4.60 per person per day. GardenShare's booth at the Canton Farmers Market has more information. Todd Moe stopped by earlier this month to meet the group's two AmeriCorps VISTA members who are helping out this year. AmeriCorps VISTA is a service program designed to alleviate poverty. Maggie Smith and Brianna Blackburn agree that their work at GardenShare gives them a great insight in the issues of hunger and poverty in the North Country. Blackburn says she was surprised to learn that one in seven people are enrolled in SNAP, and nearly half of them are children. [full story]

Martha Foley is still hoping to see her tomotoes ripen in the next few sunny days. But the evenings are pretty cool, so blanketing your tomatoes at night may help the ripening along.One thing that can be done before the frost comes is to take cuttings from nasturtiums, coleus or geraniums and root them in potting mix. The new plants can bring some color into the house all winter long. Horticulturist Amy Ivy shares tips on taking and propogating cuttings.Martha and Amy talk each Monday morning about gardening on The Eight O'Clock Hour. [full story]

In the dogs days of late summer, the garden may look a little worse for wear. Now's the time to clean up, and keep weeding. Horticulturist Amy Ivy offers some advice about end-of-summer garden care. [full story]

Got tomatoes? Got ripe tomatoes? Lots of gardeners in the region are complaining that while they can answer an wholehearted "yes" to the first question, the follow up is more of a problem.After a generally late start, and few hot spells this summer, we're beginning to run out of ripening time. Cooperative Extension's Amy Ivy reviews some practices that can help the process along. [full story]

Tomatoes may be taking their sweet time this summer, but lots of flowers and herbs are cycling nicely through the season. Cooperative Extension's Amy Ivy offers tips on saving seeds for next year's planting season, and drying herbs and flowers to use and enjoy all winter. [full story]

It's high season at farmers' markets around the region, with a great selection of produce available. What about the backyard veggie garden?Horticulturist Amy Ivy has some tips for shaping up the scraggly plants and herbs this month, and late-summer reminders to be patient with ripening tomatoes and keep picking the cucumbers and zucchini. [full story]

The annual and perennials look stellar in spring and early summer when their flowers burst forth and are at their freshest and most colorful. But by midsummer, they start to look bedraggled and a little lackluster. [full story]

Making jam from summer fruit is not as complicated as it might sound. It's a combination of fruit, sugar, a bit of lemon juice and some pectin. Of course, it's even easier when someone shows you how. So, Cornell Cooperative Extension's Learning Farm in Canton is opening up its new commercial kitchen to canning lessons this season. The classes begin next week and continue into November. Maria "Flip" Filippi, Extension Local Foods Program Leader, says she hopes the classes will help demystify the canning process and demonstrate how to safely preserve garden produce. Todd Moe got the sweet assignment of visiting the kitchen this week as Filippi and Nutrition Educator Melissa D'Angelo were canning some strawberry-rhubarb jam. [full story]