Learn How to Grow Shiitake Mushrooms in Your Own Backyard

A workshop on growing shiitake mushrooms is scheduled for Saturday, January 28 at 1:00pm at the McDowell Agricultural Center "Ag Barn", Ag Services Drive, Marion.  Mushroom cultivation is something you can do in your own backyard.  You will learn cultivation techniques and do some hands-on inoculating of logs.  The workshop includes shiitake mushroom spawn for you to take home to get started.  There is a registration fee of $15/$20 couples.  Make checks payable to McDowell Cooperative Extension.  Mail to McDowell Cooperative Extension, 60 East Court Street, Marion, NC 28752.  Call Molly Sandfoss or Jane McDaniel at 828-652-8104 with questions.  Must register by January 10.  This workshop is limited to 15 people.

USDA Seeking Applications in NC for Seasonal High Tunnel Initiative

Longer growing seasons, conserving natural resources and providing a greater supply of locally grown food are all advantages for the farmers who participate in the United States Department of Agriculture's Natural Resource Conservation Service (NRCS) Seasonal High Tunnel Initiative.  The initiative is offered under the Environmental Quality Incentives Program (EQIP), and funding availability is to be available soon for eligible applicants.


Farmers can submit applications for the initiative at anytime throughout the year.  However, NRCS will begin the application ranking process for the EQIP Seasonal High Tunnel Initiative on February 3, 2012 for possible funding.  Applications are ranked based on environmental benefit.  For an application to be considered for ranking all land and producer eligibility requirements must have been met.


The initiative will provide opportunities for farmers to establish seasonal high tunnel systems for crops and for numerous conservation practices that benefit natural resources.  Applicants who apply for the national EQIP initiative can also apply for conservation practices under the state administered Farm Bill conservation programs.


The 2008 Farm Bill provides additional incentives for farmers who are beginning, have limited resources, or are socially disadvantaged.  Such farmers can received up to 90 percent of te costs associated with planning and implementing certain conservation practices and up to 30 percent of expected costs may be provided in advance.


Farmers should visit their local USDA Service Center as soon as possible to apply for available funding for Farm Bill programs and initiatives; locations are listed on-line at http://offices.usda.gov/ or in the phone book under Federal Government, U.S. Department of Agriculture.  General program information is available on the NRCS North Carolina website at http://www.nc.nrcs.usda.gov/.  The USDA is an equal opportunity provider and employer.

Turkey Tips for Safety

Is Your Holiday Turkey In Jeopardy?

Over the years, the USDA’s staff on the Meat and Poultry Hotline have faced many challenges trying to save Thanksgiving turkeys that have been prepared in questionable ways. “It’s difficult to advise consumers on Thanksgiving Day that the turkey they have worked so hard to serve, may not be safe to eat” says Susan Templin Conley, who is the Hotline Director.

According to Conley, there are six basic problems that Hotline staff members hear every year. Are you unknowingly creating any of these scenarios?

Mistake #1 Defrosting at Room Temperature

“We’ve always done it that way...There’s no room in the refrigerator...We forgot it was in the trunk of the car...It’s in a cold basement.” While there are many reasons why consumers find themselves with turkeys defrosted at room temperature, some planned and some unplanned, the result is the same---a potentially unsafe turkey. Bacteria grow rapidly at room temperature. Bacteria will begin to grow on the outside portion of the bird that defrosts first. Using your sense of sight, smell, or taste is not enough because the bacteria are microscopic. They can multiply to dangerously high levels that cooking may not destroy.

Instead: Plan on 1 day of refrigerator defrost time for every 5 pounds of turkey. A 10 pound turkey will take approximately 2 days to defrost in the refrigerator, a 15 pound turkey 3 days and a 20 pound turkey 4 days.

Some callers worry that a frozen turkey will spoil if left in the refrigerator for 4 days. Don’t be concerned. Even after a turkey fully defrosts, it is safe in the refrigerator for an additional 1-2 days.

If you forget to take your turkey out of the freezer early enough, don’t panic. You’re not in hot water yet, especially if you remember to use the COLD WATER technique. Even a 20 pound frozen turkey can be defrosted in 10 hours using the cold water defrost method. Submerge the wrapped bird in cold water, adding ice or new cold water every 30 minutes

Mistake #2 Pre-stuffing a Turkey The Night Before

It’s okay to pre-stuff Christmas stockings, but not Thanksgiving birds! Stuffing a turkey the night before is risky business. The cavity of the bird actually insulates the stuffing from cold temperatures, and can keep the stuffing in a temperature range that encourages bacterial growth.

Instead: Prepare dry stuffing ingredients the day before. Tightly cover and leave at room temperature. The perishables - butter, or margarine, mushrooms, oysters, cooked celery and onion broth should be refrigerated. Combine the dry and wet ingredients and stuff the bird immediately before the turkey goes into the oven.

Mistake #3 Cooking At Low Temperature Overnight

Every year Hotline staff members worry about “how low consumers will go” when it comes to oven temperature settings. On Thanksgiving Day in 1990, Hotline staff talked with numerous families who calmly slept the night away while bacteria were busily multiplying on their turkeys in 200 degrees F ovens. Cooking below 325 degrees F is unsafe because low temperatures permit the bird (and stuffing) to remain in the “danger zone” (41 degrees F - 140 degrees F) too long. While in this “zone” bacteria can grow and some produce heat resistant toxins.

Instead: Cook perishable foods at an oven temperature no lower than 325 degrees F.

Mistake #4 Partially Cooking a Bird The Day Before

Some time-savers are safer than others. Partially cooking a turkey is not one of them. Interrupted cooking can actually increase the possibility of bacterial growth. The turkey may be heated long enough to inactivate bacterial growth, but not long enough to kill it.

Instead: Cook the turkey completely in one operation. Several other ideas for SAFE time saving include: 1) Using oven cooking bags, 2) Baking stuffing separately form the turkey, 3) Cooking and carving turkey 1-2 days before the holiday, and storing it in the refrigerator for reheating on the big day.

Mistake #5 Cooking A Turkey Ahead of Time and Leaving It Whole In The Refrigerator.

Cooking the turkey a day or two before the holiday is fine, but refrigerating the bird whole, without carving, is another form of turkey jeopardy. A cooked turkey, stuffed or unstuffed, is too big and dense to cook down quickly and efficiently in a home refrigerator. In addition, reheating the turkey the next day in a slow oven to prevent drying out could allow even more growth of potential food poisoning bacteria.

Instead: Roast the turkey 1 or 2 days before the holiday. Use a meat thermometer to make sure that the bird reaches 180 degrees F. Remove stuffing immediately after taking the bird out of the oven. Allow the turkey to sit for 20 to 30 minutes so that the meat juices can settle. Carve the bird into appropriate serving slices and place in shallow baking pans. Cover and refrigerate. Reheat Thanksgiving Day in a conventional oven or microwave. Make sure that meat and stuffing are reheated to “steamy hot”, 165 degrees F.

Mistake #6 Power Failure

The oven broke down... an ice storm downed power lines... there’s no gas for the gas grill. You can’t keep your bird hot...or you can’t keep your bird cold. These unplanned situations do arise through the fault of no one. Besides causing anxiety and stress, they can also lead to an unsafe bird.

Solution: Time is of the essence. If your bird has been in any of these situations for over 2 hours, your turkey could become risky. After 2 hours the turkey enters the “danger zone” where food poisoning bacteria can multiply rapidly. But to discuss your unique situation, call one of the food experts on the Meat and Poultry Hotline.

USDA’ MEAT AND POULTRY HOTLINE: Answers questions on the safe storage and handling of meat, poultry and other perishable foods. Normal hours are 10 am to 4 pm weekdays, Eastern Time. On Thanksgiving Day, the lines will operate 8 am to 2 pm, call 1-888-674-6854. You can also send an email to mphotline@fsis@usda.gov

Maintain, Don't Gain! Holiday Challenge 2011: Week 1 Tips

How to Stuff the Turkey (and not yourself) in 3 Steps

It's easy to go overboard on Thanksgiving Day. It's that once a year, special meal. The smells wafting from the kitchen all day are like torture for your senses - the anticipation of the meal alone is enough to drive your taste buds wild.

We have good news for you - it is possible to balance your plate and still enjoy your holiday favorites without overdoing it. The trick to enjoying Thanksgiving to its fullest is in a little mixing and matching and maybe just a little bit of math, too. Here's how:

Step #1 is to eat regular meals. We here at Eat Smart, Move More NC recommend eating regular meals the day of Thanksgiving (well...on any day, really). Why? When you skip meals to "leave room" for a larger meal your hunger goes into overdrive and you will usually eat more than you would have if you had stuck to your regular meal schedule. Skipping meals will unintentionally sabotage your goals, so we don't recommend it.

Step #2 is to figure out how many calories you have to work with for your Thanksgiving meal. Assuming you eat three regular meals each day, you can then plan on Thanksgiving making up 1/3 of your day's calories. Remember the calorie calculator and meal planner you used to figure out your daily calorie needs? Once you know how many calories you need in a day, divide that number by 3. The number you get will tell you what you have to work with for your Thanksgiving meal.

Step #3 is to mix and match your holiday favorites with this guide from The University of Texas. With this handy guide you can decide which holiday favorites will make it onto your plate as you add them up to reach your calorie goal for the meal. Be sure to include the foods you really love - you don't want to deprive yourself of favorites - but be aware of how they fit into your overall meal. The biggest nutrition bang-for-your-buck comes from fruits, vegetables, beans and whole grains. They will help you feel full, satisfied and also pack the nutrients you need to stay healthy.

Quick tip:

Stop when you are full!

With the holiday season comes food we only get once, maybe twice per year. Don't let excitement over your favorite treats lead you to overeat. Pace yourself. Remember it takes 15-20 minutes for your stomach to register that it is full.

Go slow, savor your food and stop when you are full. Wait at least 20 minutes before going back for seconds.

For more information or to sign up for the Holiday Challenge, visit www.myeatsmartmovemore.com

Backyard Aquaculture Workshop

A backyard aquaculture workshop is scheduled for Monday, November 21 at 6:00 pm at the McDowell County Extension Center, 60 East Court Street, Marion (2nd Floor of the County Administration Building).  If you have a pond, learn how to grow your own fish, and have homegrown trout and catfish for dinner with your homegrown veggies!  There is a registration fee of $5/$7 for couples.  Make checks payable to:  McDowell Cooperative Extension.  Mail to McDowell Cooperative Extension, 60 East Court Street, Marion, NC 28752.  Call Molly Sandfoss or Jane McDaniel at 828-652-8104 with questions.  Must register by November 17.

McDowell 4-H Young Guns Compete at State

McDowell County 4-H young Guns shootings sports teams recently competed at the North Carolina State 4-H Shooting Sports Tournament in Ellerbe, North Carolina. McDowell 4-Hers joined of 300 other youth from around the state to try their hand at shotgun, archery, rifle, black powder, air rifle, and air pistol.

McDowell 4-H took two teams this year that included; Levi Pittman, Austin Staton, Maggie Gouge, Jacob Shultz, Ethan Gill, Sterling Smith and Austin Hogan. The Young Guns would like to say a special thank you to The Friends of the NRA for equipment and the Carolina West Shooting Club in Nebo for use of their facilities to practice. The teams will start preparing in January for the North Carolina Wildlife tournament to be held in March. For more information on youth shooting sports or 4-H please contact Chad Ray at 652-8104.

Don't Wait til Spring to Seed Your Lawn--Do It Now

Fall is the best time for renovating and seeding cool-season lawns.  The cooler weather and more rainfall makes it a good time.  If you wait until spring to seed, the newly established tall fescue lawn will not survive the heat and drought period in summer.  You didn't give the grass enough time to establish.  So don't delay seed in the fall.


The optimum air temperatures for tall fescue germination are 68 to 77 F and the soil temperature greater than 60 F.  It is important to do it as early in the fall as possible in order to get these optimum conditions.


To get accurate liming and fertilization requirements, performing a soil test is recommended.  A general suggestion for a yearly nitrogen application is approximately 1 lb of nitrogen fertilizer per 1,000 square feet of lawn.  A soil test is highly recommended if you haven't done so.   


Also, mow at a proper height (3.5") to allow the fescue to mature before winter.  


The McDowell County Center has a publication, "Carolina Lawns" with information about cultivars appropriate for this area and other good management practices for your lawn.  

Fall Extension Gardener

The Fall edition of the Extension Gardener is now available to view online! If you would like to sign up to receive this newsletter by e-mail or mail, please contact Jane McDaniel at 828-652-8104 or jane_mcdaniel@ncsu.edu

2011 Fall Extension Gardener

September/October/November/December Garden Calendar

Would you like to become an Extension Master Gardner Volunteer?

Regulations, Risk Management, and Food Safety Farmer's Market Workshop

This workshop features a presentation of new food safety curriculum developed by NC Cooperative Extension including the following elements: Basics of Food Safety, Personnel Health & Hygiene, and Food Sampling. Additional information will be presented to provide an overview of resources focused on market regulations (permits, inspections, etc.) and basic steps for risk management.

Vendors and market managers are encouraged to take advantage of this opportunity to learn more from this pilot presentation on food safety at farmers markets.

The workshop is being hosted at the site of Asheville City Market and will be held in the meeting room of the Public Works Building, 161 South Charlotte, in downtown Asheville on Monday, July 25, 2011, from 5:30 to 7:00pm.

To register, EMAIL YOUR CONTACT INFORMATION to mike@asapconnections.org
REGISTER EARLY – enrollment is limited. Email today to secure a space. Call Mike McCreary at 828-348-0340 anytime with questions.

http://www.asapconnections.org/component/option,com_eventlist/Itemid,155/did,810/func,details/

July 2011 Family & Consumer Science News

The July 2011 edition of the Family and Consumer Science News is now available to view online! If you would like to sign up to receive this quarterly newsletter by e-mail or mail, please contact Cheryl Mitchell at 652-7874 or cheryl_mitchell@ncsu.edu

http://mcdowell.ces.ncsu.edu/files/library/59/FCNJuly11.pdf

Extension Gardener

Extension Gardener, Mountain Region is a quartley newsletter written and produced by Extension agents in the Mountain region of North Carolina. The McDowell addition also contains information for gardeners in McDowell County. Questions on the McDowell edition and on horticulture in McDowell County can be directed to Molly A Sandfoss, County Director/Horticulture agent. The purpose of this publication is to provide timely information to McDowell County residents regarding home lawn, landscape, and garden practices.

This newsletter is available online. If you would like to receive notification when an issue is posted, please contact Jane McDaniel by e-mail, or by calling 828-652-8104. Please include your name, e-mail address and the newsletter that you would like to receive. If you would like to receive a hard copy, be sure to complete your mailing address information.

Summer 2011 Edition

Go Green at the North Carolina's Focus on Flowers Symposium

July/August/September Garden Calendar

Some great resources have been created by NC Cooperative Extension for the novice couponer and/or instructor desiring to know how to make coupons work for them in North Carolina (fact sheets, games, powerpoints, and a manual). Check it out at: http://couponingnc.wordpress.com/

Preserving Jams and Jellies--Workshop

If you’ve ever wanted to learn how to preserve jams and jellies, this hands-on class is for you!

TUESDAY, JUNE 28
5:30-7:30pm
NC COOPERATIVE EXTENSION CONFERENCE ROOM
Cost is $10
Class size is limited, call now for reservations 652‐7874 or email
Kristin_mart@ncsu.edu



For accommodations for persons with disabilities, contact the McDowell County Center at 828-652-7874, no later than five business days before the event.

Goodbye MyPyramid, Hello MyPlate!

First Lady Michelle Obama, Agriculture Secretary Tom Vilsack and Surgeon General Regina Benjamin today unveiled the federal government's new food icon, MyPlate, to serve as a reminder to help consumers make healthier food choices. MyPlate is a new generation icon with the intent to prompt consumers to think about building a healthy plate at meal times and to seek more information to help them do that by going to www.ChooseMyPlate.gov. The new MyPlate icon emphasizes the fruit, vegetable, grains, protein and dairy food groups.

The MyPlate video announcement can be viewed here.

"This is a quick, simple reminder for all of us to be more mindful of the foods that we're eating and as a mom, I can already tell how much this is going to help parents across the country," said First Lady Michelle Obama. "When mom or dad comes home from a long day of work, we're already asked to be a chef, a referee, a cleaning crew. So it's tough to be a nutritionist, too. But we do have time to take a look at our kids' plates. As long as they're half full of fruits and vegetables, and paired with lean proteins, whole grains and low-fat dairy, we're golden. That's how easy it is."

"With so many food options available to consumers, it is often difficult to determine the best foods to put on our plates when building a healthy meal," said Secretary Vilsack. "MyPlate is an uncomplicated symbol to help remind people to think about their food choices in order to lead healthier lifestyles. This effort is about more than just giving information, it is a matter of helping people understand there are options and practical ways to apply them to their daily lives."

"The new icon is simple and easy to understand, with more emphasis placed on fruits and vegetables," said U.S. Surgeon General Regina M. Benjamin. "This new tool can be a fun way to help individuals and families make healthier meal choices. I encourage all Americans to follow the new dietary guidelines and become familiar with the new icon because it will serve as a compass to a healthy and fit nation."

Preserving Food at Home: A Self-Study

Announcing a FREE, self-paced, online course for those wanting to learn more about home canning and preservation!

• Introduction to Food Preservation
• General Canning
• Canning Acid Foods
• Canning Low-Acid Foods

This course is offered in the University of Georgia eLC system. UGA requires registration for you to receive a login.

Go to https://spock.fcs.uga.edu/ext/food/nchfp_elc/ to register!

McDowell County 4-H Summer Discovery

McDowell 4-H Summer Discovery

McDowell County 4-H is currently registering youth for our Summer Educational opportunities. 4-H Summer Discovery is a collection of educational workshops, field trips, and hands-on activities positive learning opportunities and focus on developing life skills. Spots are filling fast and will be reserved on a first come first served basis. Please contact Chad Ray at 828-652-8104 with any questions. Complete brochure can be found at http://mcdowell.ces.ncsu.edu

Fun in the Kitchen

June 14, 2011 9:00 am – 3:30 pm

Ages 8-18

Class Limit 10 Cost: $ 5.00

Workshop Location: Cooperative Extension Conference Room

Come join Family and Consumer Science Agent, Kristin Mart, for a day full of fun in the kitchen. Youth will make fruit roll ups and will learn from chefs with the Appalachian Sustainable Agriculture Program about how to properly cook fresh vegetables.

What to bring: Bagged lunch and wear closed toe shoes

Manna Food Bank and WNC Nature Center

June 16, 2011 9:00 am – 3:00 pm

Ages 5-18

Class Limit 12 Cost: $7.00

Join us as we start out volunteering at Manna Food Bank. Participants will learn about the largest food bank in WNC and help pack kits that will benefit kids all over Western North Carolina. We will then go to the WNC Nature Center where we will have a picnic lunch and tour the facility and see all the exciting animals.

****Participants must wear closed toe shoes at Manna Food Bank****

What to bring: Bagged lunch…Optional items: Camera and Back pack

Fish On!

June 17, 2011 8:30 am - 2:30 pm

Ages: 5-18 (under age 8 must be accompanied by a parent)

Class Limit 12 Cost: $5.00

Who wants to go fishing? Participants will get to try their hand at trout fishing in the mountains. This is always an entertaining fun filled day. Participants will go with Molly Sandfoss, Extension Director, to see who will catch the biggest or the most. This is a great trip for both experienced anglers and first timers. If you are 18 or older you must have a valid North Carolina fishing license to fish!!!

What to bring: Bag lunch, rods, reel, tackle (hooks, sinkers, and bobbers), stringer, and cooler so you can take your catch home. ***Closed face reels are much easier for youth to use. 4-H will provide bait.

Oconaluftee Indian Village and Western Carolina

July 7, 2011 9:30 am – 5:00 pm

Ages 8-18

Class Limit 12 Cost: $10.00

This will be a full day event as we travel to the Cherokee Indian Reservation to see the Indian Village of Oconaluftee. Participants will get to see how the Native Americans lived in colonial times and learn about their rich cultural heritage.

After a picnic lunch we will travel to Western Carolina University to visit the Mountain Heritage Center and learn about how the people of Western North Carolina lived in the 1700’s. We will then finish the day with a guided walking tour of Western Carolina University.

What to bring: Comfortable walking shoes, money for souvenirs and a bagged lunch.

Linville Mountain Gem Shop and Linville Falls

July 14, 2011 10:00 am – 3:00 pm

Ages 8-18

Class Limit 12 Cost: $7.00

Come join as we go looking for authentic gems in McDowell County. We will travel to Linville Mountain Gem Shop where each participant will receive a bucket to search for their treasures.

Afterwards we will travel on up the mountain to Linville Falls where will we have a picnic lunch and hike down to the falls.

What to bring: Comfortable hiking shoes and a bagged lunch.

Whitewater Rafting on the Nantahala River

July 27, 2011 8:30 am – 6:00 pm

Ages 12-18

Class Limit 12 Cost: $35.00

This is going to be the most adventurous trip of the summer! We will travel to the Nantahala Outdoor Center and spend the day forging the river. Everyone will go through a safety/instruction class, so don’t worry if you have never been.

What to bring: Water shoes and appropriate water clothes are required. You must have shoes that strap on your feet, sandals are not permitted. Also everyone will need a change of clothes and a bag lunch.

McDowell 4-H Shooting Sports Camp

August 2 and August 3, 2011 9:00 am – 12:00 pm

Ages: 9-18

Class limit: 10 Cost: $10.00

Learn how to shoot archery and rifle safely. This is a two day event. We will spend the first day learning about basic archery technique and safety. Participants will have the chance to shoot and learn about how a bow and arrow works.

The second day we will learn about rifle shooting and participants will have the chance to shoot .22 rifles.

All gear and safety equipment will be provided.

4-H Summer Camp

August, 7-12 All Week

Ages 8-14

Class limit: 10 Cost: $175.00

We will be going to Betsy-Jeff Penn 4-H Camp for a week long residential summer camp experience. Youth will spend the week swimming, canoeing, horseback riding, exploring nature, doing arts, and crafts, and learning archery. There will definitely be lifetime memories made this week. For more information about the camp please visit www.bjpenn4h.org.

Jellystone Waterslide

August 16, 2011 12:30 pm – 4:00 pm

Ages 5-12

Class limit 12 Cost: $9.00

Location: Jellystone Campground 1210 Deacon Dr. Marion NC 28752

Transportation will NOT be provided for this workshop.

Come join us as we go to Jellystone Campground here in Marion and have a day in the sun in their pool and on their waterslide. This is a younger kid’s activity and we are asking that parents join in on the fun so we have plenty of supervision.

Carowinds

August 18, 2011 8:00 am - 8:30 pm

Ages 8-18

Class Limit 12 Cost: $35.00

This is our end of summer celebration trip. We are going to spend all day at Carowinds theme park in Charlotte. Carowinds has an amusement park and water park in one great location. For more information about Carowinds please go to their website at www.carowinds.com. This will be an all day trip and participants will need money for food and souvenirs. 4-H will pay for dinner on the way home.

***This is our annual Honor Club trip so 2010 Honor Club members will get to attend for $15.00.

What to bring: Comfortable shoes, bathing suit if planning on using water park, a bag lunch and sunscreen.