CSU Spur – The New Education Kid in Town

By Valerie Podmore, CSU Extension – Denver Master Gardener since 2020

CSU Spur Family Day photo courtesy of CSU System

Trigger Warning…Terrible rhyming ahead!

Hey everybody, have you heard

About the amazing new campus called CSU Spur?

It’s a science-based learning center

Teaching all kinds of subjects

And the beauty of it is that

it’s free and open to the public!

What is this “Spur” about which you rhyme so poorly?

CSU Spur is an offshoot of Colorado State University, a new urban campus in Denver which aims to educate the public in subjects which affect us all as citizens of this planet and Colorado. Spur’s focus is on engaging pre-K-12 youth in STEM (Science, Technology, Engineering, Math) subjects and encourage their participation in related careers. Not only are there educational programs focused on food, water, and health, but community outreach, research, and partnerships with schools and industry.

CSU Spur Day of Service photo courtesy of CSU System

While there’s something to do and see almost every day at Spur, the family fun really happens on the 2^nd Saturday of every month.  Check the continually updated events page for new activities. In addition, school groups are welcome so get in contact to schedule a visit!

CSU Spur is located at the National Western Center, just north of I-70 between Washington Street and Brighton Boulevard. It consists of three separate buildings on the National Western Center campus: Vida, Terra, and Hydro (opening January 2023).

Terra

CSU Terra building with Kendall Rae Johnson on the Green Roof photos courtesy of CSU System

Terra is the earth sciences building, where agriculture is brought to life in a way that educates us ‘regular folk’ on where our food comes from and how we can all participate in creating a food future that is sustainable and benefits all.

At Terra you can observe plant and food growth research, participate in cooking classes, watch the creation of new food products in the innovation lab, see how agriculture can take place even in urban spaces like on the green roof of Terra, and inside you’ll see the most amazing plant wall!

Terra Green Wall photo courtesy of CSU System

Not only is it pretty (remarkable!) but this year the green roof’s vegetable garden produced an amazing amount of produce which was donated to a local food pantry partner, Growhaus. Read about it here.

The Soil, Water and Plant Testing Laboratory, formerly located in Fort Collins, has moved to Spur! This is a great facility to assist with learning what our soil needs, what might be wrong with our plants, and how best to treat them. This blog explains how soils testing can help us create a great garden.

Terra is the place if you want to learn about food and plant careers, as the best of agriculture education happens here!

Vida

CSU Spur Vida photo courtesy of CSU System

Vida is the human and animal health and life sciences location! Focused on the connection between humans and animals, Vida aims to educate and engage people about animal and human health.

Interested in learning about veterinary work? Come watch dog and cat surgeries at the Dumb Friends League Veterinary Hospital. The DFL’s aim at Spur is to focus on connections between human and animal life. It’s a teaching hospital for veterinarians in training with the goals of community engagement, education in the humane treatment of animals and the effects animals have on us humans as well. Check it out here.

Dumb Friends League Veterniary Hospital photo courtesy of CSU System

The Equine Sports Medicine and Rehabilitation Center helps horses needing physical rehab and therapy to recover from injuries and is also available for viewing by the public.

If you’re familiar with CSU Professor Temple Grandin, you know that large animals and their humane treatment are her passion. At the Temple Grandin Equine Center, a variety of therapies are available for individuals with a range of challenges utilizing the Vida horses.

Hydro

CSU Hydro courtesy of CSU System

Hydro is close to complete, opening January 6^th of 2023!

This will be the water education center, where you can learn about the far-reaching impact of the waters which begin here in Colorado. Located adjacent to the Platte River, the public can learn about headwaters and watersheds.

Hydro will house a café using produce grown onsite, include many different art exhibits, contain a variety of spaces for meetings and learning. It will be the permanent home of CSU Masters of Agribusiness and Food Innovation Management, the CSU Water in the West Symposium and other programs.

Water in the West Symposium photo courtesy of CSU System

As water is so important here in the West, this building will be a wonderful learning and solution-focused resource.

Trust us, just GO!

The new CSU Spur campus has so much available, it’s hard to put it all in one post. It is truly is amazing and will only grow and improve as time continues, so check out the FAQ page and plan a visit – you might be surprised what you learn!

Horsing Around In the Garden & Kitchen

By Lori Williams, CSU Extension – Denver Master Gardener since 2016

I adore horseradish. I love the beauty and structure of the plant. It’s gorgeous with its wide, proud leaves standing up in the spring through summer and into fall. Horseradish leaves offer a unique texture and shape in the garden, and I want that drama in my landscape. When cut, the leaves look amazing in a vase mixed in with any flowers imaginable.

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  Photo by Lori Williams

I also adore the horseradish root – a bold flavinator that is simple to harvest for culinary enjoyment. It’s easily transformed into a creamy condiment after a quick dig and cleaning, some grating and the addition of salt and vinegar. This “pickled” horseradish sauce is delish with grilled meats and a spoonful mixes wonderfully into marinades, soups, mashed potatoes and more. Mix 50/50 with your favorite ketchup and you have hearty cocktail sauce.

Though a delicious recipe enhancer, don’t underestimate the aromatic intensity unleashed as the root is cut and grated. Horseradish has a pungent compound called “allyl isothiocyanate” that is released when it makes contact with oxygen. This compound’s chemical reaction with air creates the “hot” smell and taste of horseradish.

 My best advice: Do not lean in and breathe deep while processing horseradish. The Horseradish Information Council’s #1 suggestion while harvesting? A room with good ventilation. The concentrated aromatics released can affect eyes, skin, nasal passages and possibly balance as it can knock you back a few steps!

Next let’s talk about harvesting this tasty root. As mentioned, the steps are simple and the processing into preserved or pickled horseradish doesn’t take much time. The most common harvesting advice is to wait until after its foliage has died back, after a few frosts.

Is this because a few freezes cause some savory chemical reaction affecting the root, or some other science-y explanation? Probably! However, my research shows this advice around harvest timing is more about convenience. After a frost or two, most gardens and garden chores are wrapped up, and horseradish is something that can survive through colder temperatures.

A few tips for harvesting horseradish:

1. Select and cut around roots with a long-bladed shovel aiming down versus “in” as the roots are long. Gently loosen soil around root and remove from the ground. You want as much of the long root as possible and to avoid breaking them in the ground (which promotes spreading).
2. Rinse root in water, scrub enthusiastically. Cut into safely manageable pieces, remove rough skin with a vegetable peeler. Note: Isothiocyanate begins to release with abandon at this point, so proceed with caution.
3. Rinse bright white root flesh a final time, chop into small pieces your food processor or blender is able to grate. This is a very dense, fibrous root and can challenge blades of processors and blenders so be kind to your appliance, and to yourself, when lifting the lid to check grating progress. Don’t lean in close or breathe deep!
4. Add a bit of salt to help the root breakdown and sweat. Water or ice cubes add moisture without significantly changing the taste and help “cream” the root. Process to desired consistency.
5. Timing is important when adding vinegar since vinegar stops the enzymatic process and takes the root taste from mild to hot. Add immediately and the “temperature” of your sauce will be less than if you wait longer for a bigger bite in flavor.
6. After processing scoop the pickled horseradish into a sterilized jar and refrigerate, freeze in ice cube trays, or go through the canning process and stash in your pantry.

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  Photo by Lori Williams

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  Photo by Lori Williams

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  Photo by Lori Williams

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  Pickled/Preserved horseradish: 1 cup grated, 3 tablespoons vinegar, ½ teaspoon salt, mix thoroughly. Photo by Lori Williams

I know many of you might be thinking, “Not in my yard. Horseradish spreads!” It does spread, but it can also be curtailed with routine diligence that doesn’t take much effort. I have 14- and 10-year-old plants, each about 3 feet in circumference. Maintaining this size has been very manageable and we enjoy and harvest horseradish all year long!

To keep your horseradish in check:

• plant in a shady spot for slower growth, away from your favorite perennials
• consider planting near compost piles; horseradish loves the ‘back 40’
• slice out and compost unwanted starts/roots
• plant in a very deep, two- to three-foot container
• option for non-fans of the horsey hotness: plant and never harvest to contain growth

Handling roots carefully with intent when harvesting helps deter over-growth. Planted with purpose, horseradish can also eat up some space as a lush looking hedge along a border or on a berm. Maybe a splash of bold on a hell strip? Horseradish can thrive in almost any condition. It loves and is especially successful in full sun. It’s a strong plant in both stature and flavor, versatile in the kitchen, and a true beauty in the garden.

Bon appetite!

Additional reading:   https://pss.uvm.edu/ppp/articles/horserad.html  

The Fun Begins: Harvesting and Preserving Garden Fresh Vegetables

By Lois Margolin, CSU Extension- Denver Master Gardener since 2011

The harvest season has started! I’ve already harvested herbs four times and they’re still going strong. Some hot peppers have ripened and so have green beans. The cucumbers, tomatoes, zucchini, eggplants and bell peppers will be ripe soon.

So, what to do with all these fresh vegetables? Over the years I’ve found some tricks for prolonging the life of the harvest from preparing fresh to freezing, canning and drying.

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  It’s time to make the most of the veggie garden harvest. Photo: L. Margolin

Use Every Fresh Fruit and Vegetable

The CSU Extension Guide to Handling Fresh Produce has everything you need for safely handling and cleaning your vegetable harvest. Please refer to the fact sheet for general information on cleaning garden-grown fruits and vegetables.

Here’s how I harvest and preserve some of my vegetable garden favorites:

Carrots

I begin to thin carrots after they’re about 2 inches tall. I wait until mid-to-late July to finish the process. By then the carrots I pull are “babies” and great for eating. I wash them thoroughly with a vegetable scrub brush, and at this stage they don’t even need peeling.

In the fall I harvest carrots as I need them. They actually become sweeter after the first frost. I continue to harvest throughout the winter or until the ground is frozen. During mild winters I’ve harvested as late as March.

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  Keep harvesting carrots to eat fresh, freeze or pickle. Photo: L. Margolin

Peas, Radishes, Green Beans and Basil

Peas, radishes and green beans are so prolific I can’t use them fast enough. I wash them well, wrap them in a damp paper towel and put them in zip lock bags that I partially close before putting them in the fridge. They keep for a week or longer. Fresh herbs are best used right away, but you can place leftovers in a glass of water and put them on the counter for use within 2 to 6 days.

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  Prepare beans, basil and peas for using fresh. Photo: L. Margolin

Tips for Using the Harvest

For fantastic hot summer meals make gazpacho, zucchini or cucumber soups to serve cold. Cantaloupe or peach cold soups https://www.tasteofhome.com/recipes/chilled-peach-soup/ are like drinking smoothies.

For Use in Winter

For best preservation of color, flavor and enzymes, blanch vegetables before freezing. (The basics of blanching include briefly plunging vegetables into boiling water and then into cold to stop the cooking process.) However, if vegetables will be used in stir-fry dishes, soups and stews. just wash, dry and place them in freezer bags. This method works for peas, green beans, tomatoes, peppers and sliced carrots.

The CSU Extension Guide to Freezing Vegetables gives you everything you need for choosing freezer containers, selecting, prepping, packing, labeling and storing fresh produce. There’s also a freezing guide for over 30 different fruits and vegetables.

Preserving Zucchini, Carrots and More

Do you have more zucchini and carrots than the family can eat fresh? Peel and grate them. Measure out portions for later use in breads, cakes and soups. Place in labeled freezer bags with item name and measured amount. Freeze. After thawing, drain off some of the liquid so the recipe isn’t too wet.

I do the same with butternut squash, cubed rather than grated, for soup around the holidays.

Rhubarb can also be cut and frozen for later use in crisps and pies or cooked into sauce.

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  Rhubarb is sliced, labeled and ready to freeze. Photo: L. Margolin

Canning Fruits and Vegetables

Canning is easier than it sounds, but be sure to follow the CSU Extension best practices for canning safety.

Grocery stores carry packaged pickling spice blends that make excellent dill pickles and salsas for zucchini, green beans, small carrots and beets. Just add vinegar and follow the instructions on the packages.

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  Canning is easy if you follow CSU Extension’s best practices. Photo: L. Margolin

More Preserving Ideas

1. Cook a batch of ratatouille using zucchini, yellow squash, tomatoes, eggplant and peppers. Bake in one meal portioned containers, cool completely and freeze.

• Make your favorite spaghetti sauce and freeze in one-meal portions.

• Jams and jellies are easy to make, just follow the recipes that come with packages of pectin. Some of my favorites are mint jelly, tomato jam, strawberry and blueberry jam. Jams are made with crushed fruit and don’t need the extra step of straining the fruit mixture like for jellies.

• If you have fruit trees you can also make plum and peach jams and apple butter. I slice the fruit and mix in the ingredients needed for pie fillings and freeze these in one-pie portions. When I want a fresh pie I make the crust, thaw the fruit mixture, place it in the pie shell and bake.

• Don’t forget to dry your fresh herbs to use all winter. Find tips for preserving your garden herbs here.

Of course, there are many more ways to use the fresh and preserved fruits and vegetables from your garden. What are some of your favorite ways to preserve the garden harvest?

Make Your Own Herb-Flavored Vinegar

Photo credit:  Tim Sullivan

By Felicia Brower, Master Gardener Apprentice, Denver County Extension

Making herb-flavored vinegar is an easy way to get the most out your herb garden. The vinegars take on the taste of whichever herb or herb combination soaked in them, so you have an opportunity to get creative and to make a fun base for salad dressings, sauces, marinades, and other recipes. To make flavored vinegar, you can use herbs that are fresh, frozen, or dried – just make sure that there are no signs of mold or rot on any of them.

STEP 1: CHOOSE YOUR VINEGAR BASE

You can use several different types of vinegars for your flavoring base depending on how you want the end product to taste. It is recommended that you only use commercially produced vinegar as a base to prevent any spoilage or unstable activity and that you keep a close eye on it as it soaks. Vinegar is high in acid, so it does not support the growth of Clostridium botulinum bacteria (which causes botulism), but some vinegars may support the growth of Escherichia coli bacteria (commonly known as E. coli).

Distilled white, apple cider, rice, and wine vinegars are all common options for bases. If your herbs will impart a color on the vinegar or if you want a visual component, keep that in mind when choosing which one you want to use. As a warning, rice and wine vinegars contain protein that provides an excellent medium for bacterial growth if not stored properly, so you’ll need to keep a close eye on them while they’re soaking.

STEP 2: CHOOSE YOUR HERBS

The quality of the herbs will greatly impact the flavor of your vinegar. Use only the best leaves and flowers, and discard any discolored, bruised, torn, or nibbled parts of the herbs. For the most flavor, pick fresh herbs just after the morning dew has dried.

Chive blossom vinegar next to the remaining old chive blossoms.

What herbs can you use? Chives blossoms (pictured above) give you a light onion flavor with a stunning color. Other popular herbs for flavored vinegars include rosemary, basil, parsley, sage, thyme, dill, oregano, peppercorn, mustard seed, and lemon balm.

If you’re unsure of the flavors you prefer, try experimenting with small batches. If you’re a novice at making flavored vinegars, this is a good way to start in case there are any issues with spoilage or mold along the way.

STEP 3: CHOOSE YOUR CONTAINER

Before you make your vinegar, make sure that you have the proper storage containers. Use only glass jars or bottles that are free of cracks or nicks and can be sealed with a screw-band lid, cap, or cork. Make sure the containers are all properly sterilized prior to use.

STEP 4: MAKE YOUR VINEGAR

To make your vinegar, begin by thoroughly cleaning and drying your herbs. Make sure that you’ve sterilized your jars and then fill them with your desired amount and variety of herbs. Allow three to four sprigs of fresh herbs or 3 tablespoons of dried herbs per pint of vinegar.

You have two options: preparing a hot vinegar solution or pouring a room temperature one. If you want to prepare a hot solution, heat the vinegar to just below boiling (190F), and then pour over the herbs and cap tightly. If you want a room temperature solution, simply pour your vinegar over choice over your herbs and make sure they are fully submerged. With either option, cover the jar or bottle with a non-metal lid to prevent corrosive activity.

The herbs should begin to flavor the vinegar after a few days, but letting it sit in a cool, dark place for three to four weeks will bring out more flavor from your herbs. Taste it every few days to see how it’s progressing and to test if it’s finished. To test for flavor development, place a few drops of the flavored vinegar on some white bread and taste. The flavoring process can be shortened by a week or so by bruising or coarsely chopping the herbs before placing them in the bottles and adding the vinegar.

When it reaches the optimal flavor, strain out the solid herbs and pour your vinegar into a clean, sterilized jar. You should strain it a few times to make sure you don’t leave any small particles behind. Don’t leave the herbs in the vinegar for longer than two months, as the risk of spoilage increases after that time. If you see any signs of mold or fermentation, discard the vinegar and do not consume. (This is where the small batches come in handy!)

If properly prepared, flavored vinegars should retain good quality for two to three months in cool room storage and for six to eight months in refrigerated storage. If you notice any signs of mold or fermentation (such as bubbling, cloudiness, or sliminess) in your flavored vinegar, throw it away without tasting or using for any purpose. For the best flavor retention, store in the refrigerator.

HOW TO USE YOUR VINEGAR

Use your herb vinegar as a base for a salad dressing or as an alternative in any recipe that calls for plain vinegar. They add zest to marinades and interesting flavors to dressings for vegetable, salads, and pastas.

Photo credit: Patrycja Tomaszczyk

RECIPES TO TRY

Fresh Dill Vinegar
8 sprigs fresh dill
4 cups (1 quart) white vinegar

Wash dill and dip in solution of 1 teaspoon household bleach in 6 cups water. Rinse thoroughly under cool running water. Place dill in sterilized quart jar. Heat vinegar to just below boiling point (190 F); pour over dill. Cap tightly and allow to stand in cool, dark place for three to four weeks. Strain vinegar, discarding dill. Pour vinegar into clean sterilized bottles with tight fitting covers. Add a fresh sprig of cleaned and sanitized dill, if desired. Store in the refrigerator. Makes 1 quart.

Herbal Vinegar
4 cups red wine vinegar
8 sprigs fresh parsley
2 teaspoons thyme leaves
1 teaspoon rosemary leaves
1 teaspoon sage leaves

Thoroughly wash herbs and dip in solution of 1 teaspoon household bleach in 6 cups water. Rinse thoroughly under cool running water and pat dry. Place herbs in sterilized quart jar. Heat vinegar to just below boiling point (190 F); pour over herbs. Cap tightly and allow to stand in cool, dark place for three to four weeks, shaking occasionally. Strain out herbs. Pour vinegar into clean sterilized bottles with tight fitting covers. Add a fresh sprig of cleaned and sanitized parsley, if desired. Store in the refrigerator. Makes 1 quart.

For more information, refer to the CSU Extension Fact Sheet No. 9.340: https://extension.colostate.edu/topic-areas/nutrition-food-safety-health/flavored-vinegars-and-oils-9-340/