Cornell Cooperative Extension Clinton County

Better Living from the Ground Up

Cornell Cooperative Extension Clinton County

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 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!!!




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

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

Click  here to register online

Horse Bowl & Hippology Region 5A Event tomorrow

Good afternoon everyone! Tomorrow is our region 5A Horse Bowl and Hippology contest which is being held at W.h. Miner Institute. Volunteers please arrive by 8AM and youth participants please arrive by 8:30 for registration. Orientation is scheduled to start at 9:10AM. Please park in the back driveway and NOT in front of the building. If you have any questions as always please feel free to contact Chelsea by email at – Can’t wait to see you all there!

Important Change in the Dates for Fair

We just received work from the Glenn Gillespie that the Clinton County fair is being moved back a week. The new dates for the fair will be July 28th – August 2nd – Please mark your calendars!

4-H Family Fun Night

Hi  Everyone! We are having our annual 4-H Family Fun Night event on Friday, February 13th 2015 from 7-9PM at the Wellness Center in Plattsburgh. Please be sure to register ahead of time for this FREE event. We will have access to the pool and the gym for an hour each so dress accordingly. We also will be doing a potluck style meal so please bring a dish to share.

As always if you have any questions or concerns please feel free to contact me by email ( or by phone (518) 561-7450 ext. 113 :)

North Country Farmers Invited to NNY Agricultural Development Program Annual Meeting February 27

The Northern New York Agricultural Development Program is inviting North Country farmers to hear the results of its latest projects as part of its annual meetings on Friday, February 27 in Chazy.

The research reports sessions begin at 1pm at Miner Institute in Chazy.  Registration is not required to attend.

The Northern New York Agricultural Development Program is a farmer-driven research and technical assistance program serving all sectors of the agricultural industry, from dairy and crops to livestock, maple and horticultural production, in Clinton, Essex, Franklin, Jefferson, Lewis and St. Lawrence counties.    …click here to read more

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