Al Cooper’s pond and koi keeping tips

by Sandie Parrott

Sandie Parrott
Cooper added this classic white arbor last summer as well as another path.Al Cooper has kept a dozen koi in his 10- by 14-foot by 3-foot deep pond, fed by a waterfall, for almost ten years. Two of the koi have names: Nemo, named by granddaughter Kylie because it is orange, and Shamu, a large fat fish named by Al. Some of the fish have reached 12 inches while two are babies that replaced two snatched by a raccoon. 

If you are thinking of keeping koi, Al recommends you read and study several sources before buying your first one. Here are a few of his tips.

Al fattens up the koi at the end of summer to prepare them for hibernation using a high protein hard pellet by Pond Ten.

“I use two air bubblers during the winter to keep the pond from freezing and I don’t feed them from November or December (whenever temperatures go below 50 degrees) to April while they hibernate.” If the pond freezes over in extreme cold, he adds, “You must make a hole in the ice or the fish will die.”

“When temperatures reach 50 degrees, usually in April, I start feeding the koi with a small (easily digestible) spring feed.”

Al uses Tetra food for regular feeding during the summer.

“The rule of thumb is to feed them all they can consume in five minutes. I extend this up to ten minutes because the fat fish, Shamu, can eat half of the food.” Shamu is almost taking food from his hand; maybe this year. Feeding them too much is dangerous because their waste can overload the biological filter, causing an ammonia spike that can hurt or kill koi. They can also become obese and suffer related health problems.

Sandie Parrott
Hostas, daylilies, perennial geraniums and much more grace this rock garden anchored with a large bird feeder.“I turn the waterfall off during feeding so the food is easy to get. It floats on the surface and it’s easier for my two smaller koi to feed without the turbulence of the water.” 

“I clean (back flush) the skimmer in the pond every two to three days depending on the temperature and how the pond looks.” He emphasizes the importance of keeping the water clean with no green algae.

Al explains about the biological filters, “On July 4th every year—so it is easy to remember when I did it—I clean the bio filters for the waterfall. I actually only clean two of the filters and leave one dirty to allow helpful bacteria to remain.” He rotates the filters so he can remember which ones were cleaned.

Two koi were taken by raccoons, but Al hasn’t started using netting yet. That will be the next step.

 

Cheryl Cooper’s
super easy rhubarb crisp

Preheat oven to 375 degrees.

4-5 cups chopped rhubarb, you can add fresh raspberries if you like
1 cup sugar
3 T. flour

Combine and put in a greased (vegetable shortening) 9 x 13 pan.

1 cup brown sugar
1 cup old-fashioned (not quick cooking) rolled oats
1-1/2 cups flour
1/2 cup real butter
1/2 cup vegetable shortening

Cut butter and shortening into brown sugar, oats, and flour mixture to form crumbs. Sprinkle on the top of the rhubarb mixture. Bake for about 40 minutes until lightly browned. Serve warm with ice cream or whipped topping. Serves 10-12 people.

by Steven Thoms

There are many certifications available to green industry professionals and here is a list:

Certified Green Industry Professional (CGIP) – This program is offered by the Michigan Nursery and Landscape Association (MNLA). CGIP certification is earned by individuals taking a very in-depth, four-hour exam on horticulture and other related information geared towards specialties including: landscape contractor, designer, and manager. Learn more at www.plantmichigangreen.com. Once there, click on the “Certified Green Industry Professional” link on the right side of the page.

APLD Certified Landscape Designer – This program is offered by the Association of Professional Landscape Designers (APLD). This certification is earned by submitting work which is then evaluated by professional peers. Learn more at www.apld.org and click on “Find a Landscape Designer.”

ISA Certified Arborist – This program is offered by the International Society of Arboriculture (ISA). This certification was developed for professional arborists in order to provide the public and those in government with a means to identify those professionals who have demonstrated, through a professionally developed exam and education program, that they have a thorough knowledge of tree care practices. Learn more at www.isa-arbor.com.

ICPI Certified Concrete Paver Installer – This program is offered by the Interlocking Concrete Pavement Institute (ICPI). There are currently two levels of certification with the first level incorporating classroom hours and an exam for basic brick paver installation knowledge and the second level aimed at more advanced brick paver knowledge. Learn more at www.icpi.org.

Certified SRW Installer (CSRWI) – This program is offered by the National Concrete Masonry Association (NCMA). There are currently two levels of this certification on how to install segmental retaining walls; a basic course with an exam and an advanced course with an exam. Learn more at www.ncma.org.

Certified Irrigation Contractor (CIC). This program is offered by the Irrigation Association. CIC’s have a minimum of three years of irrigation related experience and pass a written exam on general irrigation and specialty topics. Learn more at www.irrigation.org.

Landscape Industry Certified (LIC) – This program is offered by PLANET, an international landscape organization. Learn more at www.landcarenetwork.org. PLANET has several subcategories of the LIC:

Certified Landscape Professional (CLP) – The exam is a 4-hour multiple choice test covering business management topics.

Certified Landscape Technician (CLT) – The exam is a written and hands-on test. Candidates choose to test in Hardscape Installation, Softscape Installation, Turf Maintenance, Ornamental Maintenance, or Irrigation.

Certified Horticultural Technician (COLP) – This course emphasizes tree and shrub maintenance procedures. Candidates concentrate on landscape trees and ornamental woody plant physiology, health care management, and establishment.

Certified Lawn Care Manager (CTP) – This study material covers the essential knowledge needed by an effective turf grass manager in northern growing zones. The study leads to a mastery of weed, insect, and disease identification/control, as well as diagnosis of common turf grass problems. The material supports Integrated Pest Management concepts, pesticide safety, and customer relations in northern climates.

Sandie Parrott
The Thompsons placed an arbor in this spot to welcome visitors and frame the garden as well.by Sandie Parrott

Sandie Parrott
This photograph doesn’t do justice to the rich red of this Japanese maple. It is growing too close to the house and the Thompsons know there will have to be an intervention soon.Compost tea is one of the special treatments Kevin Thompson brings to the garden. He researched methods through reading, garden television (especially Paul James’ show called Gardening by the Yard), and talking to other Master Gardeners until he came up with his recipe. Kevin applies this recipe once a month to the garden to help fertilize and reduce powdery mildew and other diseases.

Use a 5-gallon, clean bucket and fill it with water, preferably from a rain barrel. If you use tap water, let it sit 24 hours.

Place a softball-size amount of good compost onto burlap, tie it, and soak it in the water for about 24 hours. His compost comes from his own pile or the city.

Use an aquarium pump to pump oxygen, like a bubbler, through the water.

Use immediately. Either pour on the soil or use a pump sprayer to apply to the garden. 

Optional: add kelp fertilizer or fish emulsion to the mix, although plain tea works fine.

Sandie Parrott
The massive Rock Garden ay Meadow Brook is filled with alpines, perennials, and dwarf conifers. There is tool storage underneath the beautiful gazebo.The landscape sustainability project at Meadow Brook

Meadow Brook formed a special program in 2009 called the “Landscape Sustainability Project.” Laura Kwaitkowski, a senior at Oakland University, applied for the Summer Student Work Corps position and was chosen to work during the summer.

“It was perfect for me because I love working with nature and plants, and I believe in organic and eco-friendly practices,” said Kwaitkowski. She explained some of the work she did and all the hats she wore: “There was only one job position, so I prepared and took care of the kitchen garden, maintained compost piles with the help of the garden club, cleared a few foot paths in the woods, and did a lot of research on organic and eco-friendly techniques.”

That isn’t all she did. “I grew everything in the kitchen garden organically. I didn’t use any chemical fertilizers. I made a pest spray from garlic, chili peppers, and soapy water (see accompanying recipe), and brewed compost tea to fertilize. I also came up with guidelines for the volunteer groups to maintain the compost piles, including the best temperature to keep them, when to add brown and green material to the piles, and when to turn them.”

Kwaitkowski explains what she garnered from this hands-on project, “I have learned a lot more about composting than I knew before, such as how the process can be sped up so the compost can be returned to the gardens sooner. All spent flower material from the gardens was put into the compost piles, so that was a great way to reduce waste and recycle. I learned more about organic gardening. If I encountered a certain insect or disease, I looked for an organic solution. For example, some of the pepper plants got a black spot fungus after a cool week. I used a mixture of chamomile tea, peppermint oil, and soap to spray on the plants and I picked off the infected leaves. The plants fully recovered. I documented the best ways to compost, how to make compost tea, how to organically fertilize and wrote recipes for the insect and fungal spray. I gained so much knowledge that if I ever encounter similar situations with my own garden, I will know exactly how to handle them!”

Homemade pest spray 

2-3 garlic bulbs
6-12 hot chili peppers or 1-2 Tbsp hot chili powder
1 Tbsp vegetable oil
2 cups hot water

Blend all ingredients in a blender. Strain so only liquid remains. Add 3 squirts dish soap and 4 to 5 cups more water. Stir or shake. Put in a squirt bottle, spray on plants. Also deters deer and rabbits.

A Meadow Brook greenhouse volunteer

Sandie Parrott
Chuck Floeter, a 20-year Meadow Brook volunteer, shows off Matilda’s jade plant.Chuck Floeter has been a modest, dedicated volunteer for 20 years at the original Meadow Brook greenhouse built around the turn of the 20th century by the well-known company Lord and Burnham. The panes of glass leak, they no longer have the old boiler to heat the structure, but the 18-inch-thick floor (used to collect heat) and the early structure are still intact and used on a daily basis. Typically, you can find Floeter working in the greenhouse on Thursdays or for a special event, like their huge annual plant sale in mid-May. He puts in over 100 volunteer hours every year.

Floeter was one of the very first to take the Master Gardener classes through the Michigan State University Extension and at the time was told he was a Master Gardener for life. Times have changed and so have the rules, but he is still on the Master Gardener roster.

“The duties of the volunteers include starting seeds, repotting, watering, weeding, grooming, selling, and giving tours. We have a volunteer whose specialty is orchids, and another who loves cacti. Mine is starting plants from seeds or cuttings, and giving tours,” explained Floeter. 

A tour can be arranged by calling the Greenhouse Manager, Matt Carlson. Make sure to see the gigantic, winter-hardy prickly pear cactus (Opuntia humifusa), especially when it is covered in yellow blooms. Every fall they must trim it severely to allow the top of the greenhouse to close! Be there at the right time to beg for cuttings. The plant is over 90 years old according to Floeter. “When I joined the staff, the cactus in the East Wing had a sign on it stating that it was 70 years old. I am now in my 20th year as a volunteer so that means the cactus has been in the greenhouse at least 90 years. I have found no record, but Matilda Dodge Wilson did have a home in Arizona.” This cactus is hardy in Michigan, but they protect it in winter. This room also contains Matilda’s very large and old Jade plant (Crassula ovata) which is beautiful when it blooms. 

The greenhouse was originally used to start vegetable plants for the farm and to house Matilda’s prize collections of plants. In the 1970’s it was used as an educational structure for students. It is now utilized for growing bedding plants for the estate and for the plant sale. They no longer start the plants from seed, but purchase trays of plugs instead. According to Floeter it is easier and more time and cost efficient to use the plugs. They also grow and keep tropical and potted plants for use in Meadow Brook plays and events.

Jean and Roxanne Riggs
Dilly beans and dill dip surrounded by fresh dill from the garden.Dill Pickle Beans

2 lbs. fresh green beans
3 cups water
1 cup white vinegar
2 T. pickling salt
2 T. dried or fresh dill weed
1/4 t. cayenne pepper
2 cloves minced garlic

Wash beans and drain. Trim ends. Cut beans to fit pint jars. Cook beans in a large amount of boiling water, uncovered, for 3 minutes. Drain. Set aside.

In a 4- to 6-quart kettle or Dutch oven, mix water, vinegar, salt, dill weed, cayenne, and garlic, bringing to a boil. Pack beans lengthwise into hot, clean pint jars and leave 1/2 inch headspace. Pour hot pickling liquid over beans and leave 1/2 inch headspace. Adjust lids on. Process in boiling bath for 10 minutes (start timing when water returns to boil). Makes 4 jars.

Dill Butter

Mince fresh dill weed or sprinkle dried dill weed and a few drops of lemon juice with a softened stick of butter. To be enjoyed on crackers, fresh baked bread, or baked on top of fresh fish.