FAQ: Fire Blight

Katy Shook, Area Horticulture Agent

Q: Why are the tips of my tree turning brown?

A: If the tree is a relative of apple, pear, or rose, it could be a result of fire blight. Fire blight is a bacterial disease that enters through natural openings like cracks in the bark, or through the blooms. It spreads by insects, rain, and even pruning tools. Unfortunately, some years are worse than others for disease development; this year seems especially bad. The disease causes the tips of branches to wilt and turn brown or black – hence the name “fire” blight. Leaves begin to crook and the tree looks like it’s been torched. Unfortunately, there are no simple controls for homeowners. The only effective control, if feasible, is to cut out the damaged growth. Pruners should be sanitized after each cut to avoid further spreading the disease. Continue to cut out dead and declining branches throughout the growing season. For more information, contact the Ask A Master Gardener℠ Volunteer Helpline at (252) 482-6585.

Fire Blight causes the tips of trees and shrubs to turn brown or black. (Photo credit: Sara Villani, NCSU)

4-H Summer Camp

Camaryn Byrum, 4-H Agent

4-H summer camp is back in session! After closing down the 4-H camps across the state in 2020 (due to COVID-19), the NC 4-H camping teams are excited to be welcoming youth back to their campuses this year. For more than 80 years, North Carolina 4-H camping has taught youth life skills through centers located from the mountains to the sand-hills to the coast. Each year, more than 4,000 campers from across the state participate in 4-H camping programs at North Carolina’s 4-H educational centers. Thousands more participate in conferences, school enrichment programs, special events, and workshops. Through participation in the 4-H camping program youth:

• Understand that learning can be fun.
• Improve communication skills.
• Acknowledge their abilities and limitations and develop skills and options for growth.
• Learn about various sciences and develop scientific skills.
• Gain an understanding and appreciation of different cultures and the value of diversity in a global society.
• Learn about the natural environment and improve stewardship skills.
• Improve their physical skills and fitness.
• Learn a process for solving problems and working cooperatively in groups.
• Learn skills to set goals and make decisions individually.
• Learn to identify and manage resources.
• Experience a variety of life-long recreational activities.
• Learn and practice ethical behavior.

Chowan County 4-H is camping at the Eastern 4-H Center in August! Camp is open to youth ages 8-14. Spaces are very limited and are on a first-come, first-serve basis. If you are interested in sending a child to 4-H camp, please contact Camaryn Byrum at cibyrum@ncsu.edu or 252-482-6585.

Oven-Roasted Vegetables

Submitted by: Mary Morris, CED & Family and Consumer Sciences Agent

You really don’t need a recipe for roasted vegetables, but here are some recommendations for tasty combinations. Spices may vary based on your taste or you can go au naturel with just salt. The Med Instead of Meds Extension program suggests that you eat more vegetables each day.

Serves (depends on amount prepared)
Serving Size: approximately 1 cup (as a side)
Prep Time: Depends on vegetables, approximately 15 minutes
Cook Time: Varies with vegetables, approximately 30-50 minutes
Total Time: 45 minutes – 1 hour 5 minutes

Ingredients

Combination Suggestions:

• Carrots, parsnips, turnips, sweet potatoes, and shallots – when done, top with a squeeze of orange and orange zest.
• Broccoli, cauliflower, and carrots – this is great with ground cumin.
• Asparagus. Great topped with lemon zest.
• Bell pepper and onions – this is great as an addition to sandwiches or most any entrée.

Topping:

• 2 tablespoons of olive oil, may need more depending on amount of vegetables
• Salt and pepper to taste

Directions

1. Preheat oven to 375ºF. Line a baking sheet with foil or parchment paper for easy clean up.
2. Cut chosen vegetables into 2-inch pieces. Toss in olive oil on baking sheet.
3. Sprinkle chosen seasoning and toss vegetables to coat well.
4. Bake until fork-tender. Time depends on vegetables chosen.

Nutrition: (Based on 1 cup of each: carrots, parsnips, turnips, sweet potatoes, and shallots, with 1 teaspoon salt and 2 tablespoons olive oil).

• Serving Size: 1 cup (serves 6)
• Vegetables: 1 cup
• Fruits: 0 cups
• Calories: 162 calories
• Carbohydrates: 28 grams
• Fiber: 5 grams
• Protein: 3 grams
• Fat: 5 grams
• Sodium: 426 mg

For more information on Healthy Recipes check out the Med Instead of Meds website.