Wyandotte County K-State Extension

What a successful Succulent class! The weather was perfect for the evening as we painted pots and planted the succulents and cacti. We couldn't have asked for a better time and we are so thankful for everyone who came out. Thank you to the Conservation District and Ag Hall of Fame for partnering with us on such a fun class. Can't wait for the next one! 🌵

Rabbits are a common invader of home gardens, especially when plants flower in spring. Kansas State University horticulture expert Matt McKernan said there are many common-sense ways to keep the hungry critters out.

“This time of year, rabbits gravitate to young vegetables and flowers,” McKernan said. “But there are some vegetables that are rarely bothered, including potatoes, tomatoes, corn, squash, cucumbers and some peppers.”

https://extension.k-state.edu/news-and-publications/news/stories/2026/05/horticulture-rabbits-in-the-garden.html

Warmer temperatures in Kansas mean it’s time for gardeners to begin planting warm-season vegetables. There are exceptions, however.

“Winter squash and pumpkins should be delayed until mid- to late-June,” said Kansas State University horticulture expert Matthew McKernan. “This will help protect plants from one of their biggest pests, the squash bug.”

McKernan said the first generation of squash bugs is active in July. Delaying the planting date for squash will result in younger plants that can escape this round of squash bug damage.

“Plants will still need protection from the second generation of squash bugs, which are present in August,” he said.

https://extension.k-state.edu/news-and-publications/news/stories/2026/05/horticulture-warm-season-vegetables.html

A Kansas State University horticulture expert says not all trees should be salvaged if they were damaged by storms and heavy winds that hit parts of Kansas recently.

From broken branches and dead limbs falling from trees, to entire trees being blown over at ground level, the extent of storm damage on trees can vary. Matt McKernan said landowners should evaluate trees to determine if the main trunk has split, if there is significant bark damage, or if the inner wood or cambium is exposed.

“These trees are not likely to survive,” McKernan said. “Don’t be afraid to remove the entire tree if severe damage occurred, as these trees pose future safety risks.”

https://extension.k-state.edu/news-and-publications/news/stories/2026/05/horticulture-storm-damaged-trees.html

Show and Tell garden day! Our EMGs had the opportunity to tour all of our project gardens. It was awesome to get to see what everyone has been doing with their gardens. 🌱🌹

Are you a gardener and looking for a community of people with the same interests? Why not become an Extension Master Gardener Volunteer! Applications are open until August 1. Apply here: https://www.wyandotte.k-state.edu/program_areas/lawn-garden/mastergardener/

Do you love plants and a good time? You should join us for Succulents at Sunset! Plant a succulent that you get to take home, enjoy light bites and mocktails, then take a tour of the garden. There is limited seating so register today!

https://lp.constantcontactpages.com/ev/reg/jj77ntr

Parents seeking fun activities for their school-aged children during summer break may not need to look any further than the kitchen cabinet.

Think cornstarch, water and liquid food coloring.

“A really easy activity that you can do with young children is make your own chalk paint,” said Tristen Cope, a family and youth development agent in K-State Research and Extension's Chisholm Trail District.

Equal parts cornstarch and water, a dab of food coloring, mix it all up in muffin tins or a small cup…easy as that, you’ve got summertime fun.

“It’s a great activity to get outside and play and explore with your kids,” Cope said. “You can even do it on your driveway because (the paint) will wash off.”

https://extension.k-state.edu/news-and-publications/news/stories/2026/05/parenting-summer-fun-for-young-children.html

Kansas State University food scientist Karen Blakeslee says food safety needs to be part of summer parties, especially when those get-togethers involve grilling food outdoors.
“To start with,” she said, “wash your hands. That’s the No. 1 step before you start handling any food, and then wash them again after you’ve handled any kind of raw meat.”
Much like cooking food indoors, home chefs need to keep a food thermometer close at hand, Blakeslee said. For meat, there are three temperatures that consumers should store to memory:

145 degrees Fahrenheit for steaks, roasts, chops, fish and other whole cuts of meat.

160 F for ground meat, including beef, pork and lamb.

165 F for all types of poultry.

https://extension.k-state.edu/news-and-publications/news/stories/2026/05/food-science-summer-grilling.html

Healthy cooking can be quick, easy, and fun! Come learn healthy cooking skills to enhance flavor without added salt. Join us at the West Wyandotte Library to learn about jazzing up your flavor when cooking.

Register at: https://lp.constantcontactpages.com/ev/reg/uv2pbc3