The Eagle Gazette

If you have started your holiday shopping, you’ve likely already felt the strain that supply chain snags are having on store shelves and online retailers. Luckily, there are alternative offerings that will leave your loved ones smiling Continue reading →

Do you want to learn more about gardening? Do you have extra time to volunteer? Would you like to be a part of a group that loves learning and teaching others?  Then it is time you considered being a part of the 2022 Fairfield County Master Gardener Training slated to begin on February 3, 2022, at 7:00 p.m. via Zoom.  For the first time ever, we will be holding our classes on-line thru the month of February and most of March. Classes will be held on Thursday evening for about 1.5 hours   We are hopeful once the weather breaks in March, we can have some in person classes at the Fairfield County Ag Center, located at 831 College Avenue in Lancaster, OH.

You will have homework as we work our way thru the 270-page Master Gardener Manual, which covers everything from Soils to Woody Ornamentals, Fruit, Lawns and so much more.  Cost for the program is $150.00 which includes your online access as well as the Master Gardener binder.  Cost for the second participant from the same household is $70.00.   You will also be required to complete a background check thru the Ohio State University provider Sterling Talent Solutions approximate cost is $50.00.

What is the volunteer commitment?  50 hours of volunteer service is required at any of the active projects Fairfield County MGV’s are involved with currently and we are always open to new ideas!!!   You have 2 years to complete your volunteer hours, but we would like to have at least 25 hours completed in 2022. You will have the opportunity to learn more about all our active projects during our training.  We will ask that you give back 20 hours of your volunteer work at the Ag Center Project, which is the “home” of the OSU Extension in Fairfield County as a part of your volunteer commitment.

If you are interested and want more information, please reach out to Missy Koenig or Carrie Brown at OSU Extension at 740-653-5419.   To complete the online Master Gardener Application please use this link https://mgvolunteers.osu.edu/volunteer-sign-up.    This link will take you to the Hands on Connect Volunteer Management currently being used by the Ohio State University Master Gardener program.

Please do make plans to attend the January 20 “Meet and Greet” at 2:00 pm at the Fairfield County Ag Center.  At that time, class payment will be due, and you will receive your manual/schedule to prepare for the upcoming class.

 

 

In a few day, my family and I will be sitting down to feast on sweets, side dishes, and TURKEY! Let’s take a minute to debunk some turkey myths, to keep everyone happy and healthy.

Myth #1 – You must rinse your turkey before cooking. According to the USDA, don’t wash the bird! Rinsing off the turkey increases the risk of cross-contamination. As water splashes, bacteria can be spread to your sink, countertops, and to already prepared foods. The exception to this rule is brine. If you are brining your turkey and need to rinse it, please make sure to remove all food items from the surrounding area before starting. After rinsing, be sure to wash the countertops and sink with hot soapy water and wash your hands for 20 seconds. To be extra careful, you can sanitize your surfaces with 1 tablespoon of unscented, liquid chlorine bleach per gallon of water. It’s important to allow the surface to air dry completely before moving on to your next task.

Myth #2 – Those plastic pop-up thermometers are 100% accurate. Consumer Reports found that not all the 21 pop-up thermometers they tested in whole turkeys and turkey breast were accurate. Food experts at USDA recommend using a food thermometer instead. Make sure your food thermometer registers 165 ºF or higher in the innermost part of the thigh, the innermost part of the wing, and the thickest part of the breast. You can be assured that the turkey is ready and safe to eat.

Myth #3 – Always choose white over dark meet because it is healthier. Turkey is a great source of protein. It has a low glycemic index, which means it won’t cause your blood sugar levels to spike and it helps increase levels of “good” HDL cholesterol in your body. There are some nutritional differences, white meat (breast and wings) has fewer calories and fat than dark meat (legs and thighs) per serving, while dark meat has higher levels of zinc and iron. Depending on your current health, if you are cutting back on fat and calories, then white meat might be the better option. Otherwise, choose whatever type you like and enjoy!

Myth #4 – Turkey makes people sleepy. Turkey meat contains a lot of an amino acid called L-tryptophan. The brain changes L-tryptophan into serotonin, which helps calm us down and helps us sleep. However, scientists at Johns Hopkins think it isn’t just what we eat that makes us so sleepy on Thanksgiving (after all my turkey sandwich any other time of the year has no impact), it is the quantity. Consuming a large meal increases blood flow to our stomach and decreases blood flow to our brain. The increased intake of carbohydrates (which may impact our glycemic index), alcohol consumption, and the hustle and bustle of the day can lead to a desperate need for a nap. To decrease your fatigue you might choose to eat smaller portions/meals, decrease the intake of carbohydrates, limit alcohol consumption, and delegate holiday preparations as you are able.

Turkey time can be a happy and healthy time if you debunk these myths. If you are looking for tips on ways to cook a turkey and a guide on how to roast a turkey (frozen or fresh), the USDA has several resources available for free.

For more information about food safety (in English and Spanish), call: USDA Meat and Poultry Hotline, 1-888-MPHotline – (1-888-674-6854), E-mail: mphotline@usda.gov

 

OSU Extension Thanksgiving Holiday Hours

OSU Extension in Fairfield County will be closed on Thursday, November 25 and Friday, November 26 to observe the Thanksgiving Holiday.  We will reopen on Monday, November 29  at 7:30 a.m.   Please note our new phone number change: 740-653-5419.  Check out upcoming events and classes at  https://fairfield.osu.edu/         Happy Turkey Day!!!

Master Gardener Training Set to Begin in February 2022

Do you want to learn more about gardening? Do you have extra time to volunteer? Would you like to be  part of a group that loves learning and teaching others?  Then it is  time you considered being a part of the 2022 Fairfield County Master Gardener Training slated to begin on February 3, 2022, at 7:00 p.m. via Zoom.  For the first time ever,

Continue reading →

Soups, stews, casseroles, and stuffing. There are many popular recipes this time of year that call for the use of broths and stocks. While not too expensive, you probably have everything you need to make your own broth at home- you might even be throwing it away!

At home, we keep a freezer bag for storing our cooking scraps. The bottom and tops of celery, red and white onions, carrots, green onions, leftover herbs, a small piece of shriveling bell pepper that wasn’t used. When the bag becomes full, we dump it all into our pressure cooker, cover it with water, and in a short time, we have stock. This is also a wonderful time to look in the fridge and pantry for other items that might be good additions: garlic cloves, a knob of ginger, I’ve even added a softening apple to the pot.

There are hundreds of recipes online promising the perfect proportion of ingredients to make the best vegetable broth. As a sustainable alternative, here’s my method for making vegetable broth at home from things you already have. Put fresh and/or frozen vegetables and herbs into a pot, cover with water, simmer for about an hour. If you’d like to speed up the process you could use a stove or countertop pressure cooker. Once the broth is to color and flavor you like, strain, and use in your favorite recipe. While not an exact science, this method allows for simple, free, clean-out the kitchen broth.

Another benefit of storing scraps in a freezer is that it allows flexibility to use the items when it fits into your schedule. In addition to the cost-savings, convenience, and eco-friendly benefits of making broth at home, there are health benefits as well. You can control the amount of salt going into the broth, and by doing so, into the final dish. So next time you are slicing and dicing your way to delicious meal, consider saving your scraps to give them new life!

Author: Courtney Woelfl, Family and Consumer Sciences Program Specialist, Ohio State University Extension, woelfl.1@osu.edu

 

On March 1, 2020, Tar Hollow 4-H Camps launched what they hoped to be a successful 31-day fundraising campaign to raise $40,000 for a new shelter house and restroom at Tar Hollow State Park. A short 10 days later they put the campaign on hold as the world came screeching to a halt at the onset of Covid-19.

Although delayed, the group was surprised to find a passion for the project from longstanding 4-H alumni and friends who have managed to fund the project despite the obvious pandemic obstacles. Approaching two years later, the project is funded, plans are drafted, and approval through the Ohio Department of Natural Resources is in progress. The hope is to have a new shelter house built next spring to be used by camp residents starting in summer 2022.

This 48” x 36” shelter house meets a need for an additional large, covered space to run small and large group programming with campers on the hottest and rainiest days. It will

be built in a large open field beyond the existing campfire circle. In addition to the shelter house, a small waterless toilet will be constructed for ease of access despite the more remote location.

Since 1938, Tar Hollow 4-H Camp has been held for six weeks annually in the hills of the resident camp at Tar Hollow State Park, and hosts youth from Athens, Fairfield, Pickaway, and Ross County 4-H programs. The camp is run by the non-profit board Ross-Hocking Extension Camp Association comprised of staff and volunteers from each of the county 4-H programs.

Camp Dates for Fairfield County 4-H Youth have been announced for 2022.

Fairfield County 4-H Camps are open to current Fairfield County 4-H members and those completing a School Enrichment program in Fairfield County.  Fairfield County offers four camps each summer based on the grade youth have completed (or the grade you were in as of January 1st).

Camp Dates (grades are as of 01/01/2022):

Cloverbud Day Camp (grades K,1,2-Cloverbud Members)-June 4, 2022, Alley Park

Day Camp (grades 3,4,5,6,7,8,9) – June 14-16, 2022, Alley Park

Intermediate Camp (grades 6,7,8,9) – June 20-23, 2022, Tar Hollow State Park

Junior Camp (grades 3,4,5) – June 29-July 2, 2022, Tar Hollow State Park

Tar Hollow 4-H Camps would not be actively engaging over 1,000 kids each summer without the steadfast support of our community members through service, donations, and trust.  To donate to Tar Hollow 4-H camp programming and continued improvements, donors can send funds to OSU Extension Pickaway County, P.O. Box 9, Circleville, OH 43113. Checks should be made out to The Ohio State University and include “Tar Hollow Support Fund 316857” in the memo.

Source: Katie Wells, 4-H Educator, Ross County

The Spotted Lanternfly feeds on the plant sap of many different plants including grapevines, maples, & black walnut and could seriously impact Ohio’s grape, orchard, hops, and logging industries. Join us to learn more about identifying, monitoring, and managing this serious invasive pest.

When: Tuesday, November 30, 2021, 6:00-7:30 PM

Where: Fairfield County Agriculture Center, 831 College Avenue, Lancaster, Ohio

Cost: Free to attend

Registration: go.osu.edu/FCSpottedLanternfly

Contact Carrie Brown at  740-277-4630 for details.