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University of Minnesota Extension
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Fall Seminar

Join the University of Minnesota Extension Master Gardeners of Benton County for their Gardening Seminar.

When: September 26, 2026
Time: 9:00am-12:00pm
Where: Stearns County Service Center, 3301 County Rd 138, Waite Park, MN 56387
This event is free with a food shelf donation, but registration is required.
Door prizes and refreshments will be provided.

PRESENTER: Joe Storlien, St. John's University, St. Joseph, and Stearns County Extension Master Gardener
SESSION 1: Soil Fertility for Vegetable Gardeners
Interested in growing fresh, healthy vegetables right in your backyard? It all begins with the soil beneath
your feet. This engaging lecture explores the essentials of soil nutrients and fertility, the cornerstone of
every successful vegetable garden. Whether you’re new to gardening or already experienced, you’ll gain
practical tools and insights to cultivate a sustainable, nutrient-rich garden with abundant harvests.
 

PRESENTER:Kelly Orton, Benton County Extension Master Gardener
SESSION 2: Food Preservation Methods
The presentation is called "Food Preservation Methods" on the MG website, but
the main topic is "Food Preservation for the Gardener: An overview of ways you
can preserve your garden produce from the Master Gardener Volunteer Program".
It's a pretty high-level overview, but I will provide handouts with some specifics.

Cost

Free with a food shelf donation.

Accommodations

University of Minnesota Extension is committed to providing equal opportunity for participation in all programs, services and activities. To request accommodations for persons with disabilities, reach out to the event contact two weeks before the start of the event. Requests received after this date will be honored whenever possible.

Language

This offering is delivered in English. Interpreter services may be available with an advance request.

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© 2026 Regents of the University of Minnesota. All rights reserved. The University of Minnesota is an equal opportunity educator and employer. This work is supported by the U.S. Department of Agriculture’s National Institute of Food and Agriculture.