Cornell Cooperative Extension Clinton County

Better Living from the Ground Up

Cornell Cooperative Extension Clinton County

Support 4-H, buy a paper clover at Tractor Supply!

Many thanks toTSC Quarter Page Ad Tractor Supply Company for supporting 4-H!

And many thanks to all of you for buying paper clovers to support us!

I Love My Park – May 2, 2015 at Point au Roche State Park

I Love My Park Day Flyer Draft 9 Apr 15

Click on the link above for a flier with more details, sponsored by The Friends of Point au Roche State Park

All activities are free, family-friendly, and begin at the Nature Center

All Day Follow the Philip C. Walker Nature Trail (Interpretive Brochures Available)

8:00     Bird Walk Led by Judy Heintzhepatica, sharp lobed

9:00     Guided Walk to Beaver Dam with Alice Sample

10:00   Making Animal Tracks with Dr. Janet Puhalla, PSUC

11:00   More About Birds with Dr. Jake Straub, PSUC

12:15   Dedication of Memorial Tree for Craig Sample

12:30   Volunteer Park Improvement Projects

3:00     Short Hike to see New York’s Largest Green Ash Tree

Viticulture Workshops for Cold Climate Grapes

CCE is offering a series of workshops for cold climate grape growers, covering essential skills for vineyard management. Workshops are for amateur and experienced grape growers alike.  Topics include pest management for grapes (insects and diseases), vineyard site evaluation, and business and marketing considerations.

The next workshop will be ‘Vineyard Pest Management’ on May 6th 4:30-7:00 Willsboro Research Farm 48 Sayward Lane, Willsboro, NY 12996

For more information on upcoming workshops, View the workshop flyer here

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PRE-Registration is REQUIRED. All workshops are Free.

Please pre-register at least 2 days ahead of the workshop you would like to attend.
Online registration is also available on our website:

To register by phone and for more information please contact Anna Wallis at 443-421-7970 or


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)

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 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.

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