Cornell Cooperative Extension Clinton County

Better Living from the Ground Up

Cornell Cooperative Extension Clinton County

Apple IPM Training

This pre-season training will provide a review of the basics of Integrated Pest Management (IPM) for orchards in a classroom setting. Presentations will cover the theory of IPM, major pests requiring management in commercial orchards, resources available to make management decisions (including NEWA), and an example IPM plan.

The event will be held on Tuesday, April 21st at the Clinton County CCE Office 6064 Rte 22, Plattsburgh, NY 12901

For more information click here
sweetango harvest 2
NYS DEC Credits are available! (3.5 credits for Categories 1a, 10, 22)

Agenda
10:00 AM Sign-in
10:30 AM IPM Theory: What is IPM and why do it?
11:00 AM Orchard Pests: Review of pest biology, monitoring, and management strategies
12:00 Noon Lunch
1:00 PM NEWA and ‘Real-time IPM’: Making the most of web-based monitoring systems
2:00 PM Tree Row Volume
2:30 PM Example IPM Plan

Includes presentations by Cornell Faculty and Specialists: Art Agnello, Julie Carroll, Kerik Cox, Harvey Reissig, and Dan Donahue.

PRE-Registration is Required! Registration is $15/person and includes lunch.
To register online click here
For more information or to register by phone, please contact Anna Wallis at aew232@cornell.edu or 443-421-7970.

Mary Breyette appointed Executive Director effective April 27.

Mary P. Breyette has been appointed executive director of the Cornell Cooperative Extension of Clinton County (CCE Clinton), effective April 27, 2015.breyette

Breyette joined CCE Essex in 2005, and has held progressively more responsible positions in her 10 years with the association and served as an extension educator and state 4-H camping specialist in Massachusetts for 6 years prior to joining the staff of CCE Essex. She has in-depth knowledge of programs in 4-H youth development, nutrition and obesity; workforce development; and family, youth and community development.

She has also overseen National Institute of Food and Agriculture mandates; management and staff development; fund and grant development; government, community and Cornell relations; marketing; and strategic planning.

“Mary brings a wealth of hands-on programming experience to her position and a dedication to  CCE Clinton,” said Matthew Douthat, president of the CCE Clinton Board of Directors. “Her leadership over the past 10 months in Essex County was clearly demonstrated during the search process.”

“My vision for CCE of Clinton County is to create strong connections between CCE and the communities in the county through the support of healthy living, youth development and agriculture programming,” Breyette said.

Breyette earned her Bachelors of Science Degree with a concentration in physical education (K-12) and her master’s degree in education from Salisbury State University, MD. She was awarded the Community Champion Award in 2008 from the Adirondack Tobacco Free Network.

Project Animal Certification Information for 2015

Just a Friendly Reminder

Fair season is on its way! Please remember that your Project Animal Certifications are due in the 4-H office by 4:30PM on Friday, May 15th, 2015.

*In order to avoid mistakes or missing animals you can get these to us by May 1st & we will send you a list of the animals you have provided to double check. This gives you the opportunity to make sure you have not left out any animals that you wish to bring with you. If any animals need to be added they must be added to your sheet & brought back to the 4-H office by May 15th.

Sheep & Goat Programs

Exciting news! Betsy Hodge and Linda Gillilliand are holding a North Country Sheep and Goat program in Westport. There will be a Sheep & Goat week program at the Essex County extension office (also, Westport Fairgrounds) on April 9th that starts at 6:30 pm. The program will be focusing on your farm’s management of the Pre-lambing & Pre-kidding season. There will be a focus on mastitis in ewes and does and the prevention, care and treatment of it. Betsy Hodge will be the speaker for the evening. Appropriate for 4-H as well as adult learning.

Sheep & Goat Camp news: We had a meeting scheduled for the Sheep & Goat camp (June 19th & 20th) Planning committee on April 8th. In light of the April 9 meeting /presentation, I propose we change the night to April 9th at 5:30 pm. This meeting is open to any adult leader, parent, guardian, or 4-H volunteer who would like to learn more about the upcoming camp. Please respond to Chelsea or Linda if you are able to make this meeting. All are welcome.

Sign up for Spring Garden Day

SPRING GARDEN DAY  APRIL 18, 2015  8:30-2:30 at CV-Tec

spring bulbs web size file

Your registration fee of $40 (if postmarked by March 25, $45 if postmarked after) provides you with morning refreshments, three classes of your choice, a tasty lunch, guest speaker Christian Oest, door prize drawings, and a binder with handouts from all nine classes.

For a brochure to register and choose your classes, call (561-7450) or stop by our office.

Special Guest Speaker Christian Oest from Cook and Gardener will present new and underutilized flowers, shrubs,and trees for our North Country landscapes.

Choose from these workshop topics: …click here to read more

Braising Greens…

Hello!  I am working on creating simple recipes that use local foods to help consumers use local food more often and easily.  I do not always get around to taking a picture, to be honest just getting the amounts written down can be a challenge during the dinner time crunch (I am one who likes to “wing it”).  So I am writing to ask for your help… If I supply a recipe, is there anyone out there who might try it and take a picture?  …click here to read more

Making Vegetable Stock

making stock

In case you missed us at Food From the Farm this weekend…  Here is a tutuorial on making vegetable stock:

Step 1: Gather or save your vegetables. You can use onion peels, whole cloves of garlic, carrot peels, stems from herbs, potato peels, celery leaves and other vegetables that are a little past their prime. You can gather these ahead of time and freeze them, until you have enough vegetables (or time) to make the stock.

Step 2: Brown some vegetables. Chop up some of either your scraps, or a variety of fresh vegetables and brown them in a little oil in a pot. You should leave out larger pieces and only add enough vegetables to cover the bottom of your pot, excess vegetables will create too much moisture and not allow browning.

Step 3: Add liquid. You can use a little wine or cider (hard or fresh) to deglaze the pot first. Then add a few cups of water and simmer. Add any other vegetables that were not added originally and allow them to simmer as well.

Step 4: Strain the stock. After about an hour, scoop out larger chunks with a slotted spoon and strain the remaining stock.

Step 5: Store or use the stock. If you want to make your stock more concentrated, return it to heat and leave on a hard boil until it is significantly reduced.  You can then freeze the stock or refrigerate it.  Frozen stock will last a few months. It is most easy to use if you freeze individual amounts (ideas: 2 cup portions for soup or ½ cup portions for braising). Be sure to label! Use any unfrozen stock within a week.

SANYO DIGITAL CAMERAHere is the finished product (there was plenty more to freeze).  I added no salt and used a combination of onion, mushroom, leek greens, parsley stems, carrot trimmings, the small leftover cloves of garlic and celery leaves along with the little or damaged stalks.  The jar that I kept out of the freezer will go into a black eyed pea, chorizo and rice dish later this week.

Tip: Though you can use perfectly good whole vegetables to make stock, this is a great use for scraps (tops, peels, etc.) and wilted produce.

Horse Pointed Event Available

Hi everyone! We have an exciting horse pointed event opportunity coming up on March 11th at Ward Lumber in Jay, New York. This event is free to the public and registration for our county will be available on our event registration site but you should also register ahead of time atwww.WardLumber.com or call Kim at (518) 946-2110 ext 120. The topics being covered by Dr. Duren include how nutrition relates to hoof health, bouncing back from winter and getting ready for pasture feeding. We hope you can attend this sounds like a very valuable seminar!

For more information please contact Chelsea or Darlene or visit the ward lumber website for more details.

Equine Night March 11 2015

Valentine’s Day…

You may find this Hallmark holiday a little contrived, but if you enjoy a day that celebrates love in the middle of a frigid North Country winter here are some ideas for incorporating local beets into your Valentine’s Day menu…

I simply roasted beets (cut off top and tip, drizzeled with oil, wrapped in foil, tossed in a 375 degree oven for an hour plus…) and used the results for both dishes.

Heart Beets on a Salad

A very easy and heart healthy way to add a little Valentine pizazz to a meal is to simple slice the peeled roasted beets and cut out a few hearts.  I used a cookie cutter but you could freehand the hearts if your crafty.  These topped a salad, but would also be tasty served on bruschetta or even baked onto a white pizza.

These pancakes were slightly more time consuming, but a fun way to add color.  I added 1 tsp of beet puree to 1/2 cup of pancake batter.  After starting a typical pancake in a hot pan, you can simply pipe on little hearts of the pink batter.  If you do not have frosting supplies, just add your pink batter to a thick plastic food storage bag and snip a little bit off the end.  If you have little helpers, you could also make a few pink pancakes and a few standard pancakes and have them cut out hearts with a cookie cutter and mix and match the pancakes and pieces.

Thank you to Juniper Hill Farms for donating the delicious beets!!!  http://juniperhillfarmcsa.com/

 

 

 

Join us at Food from the Farm!

Food from the Farm:  Eating Local in the North Country

 Saturday March 7, 2015    2:00 to 5:00 pm

  Plattsburgh City Gym,  52 U.S. Oval

 Meet the farmers and sample tasty dishes prepared with local food by Chef David Allen of Latitude 44 Bistro

 Admission: $5/adult, ages 5 & under free, $20 maximum per family

Tickets available in advance on-line, at our office, or at the door.

For more information contact Cornell Cooperative Extension

561-7450 or email Amy Ivy at adi2@cornell.edu

Click on this link for more program information:   poster FFTF 3-7-15

Click  here to register online

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