Purdue Extension -Ohio County- 412 Main St Rising Sun, IN 47040 812-438-3656 http://www.ag.purdue.edu/counties/ohio Jill Andrew-Richards, Agriculture & Natural Resource/4-H Youth Development jmrichards@purdue.edu Shannon Chipman Health & Human Sciences/4-H Youth Development chipmans@purdue.edu Beth Terrill, Office Manager seterril@purdue.edu Trenna Jossart, Family Nutrition Program Assistant tjossart@purdue.edu Office Hours M-F 9:00-4:00 Inside This Issue: Page 2: 4-H News Page 3: Annual Extension Meeting Page 4: 4H Enrollment Page 5: 4-H Enrollment Page 6: 4-H Enrollment Page 7: PARP Page 8: PARP Page 9: Beef Class Page 10: Yard & Garden Page 11: HHS November Sun Mon Tue Wed Thu Fri Sat 1. 2. YAB 6:30 8. 9. 10. Junior Leader Cookie Baking 3:00 Beef Program 6:30-8:30 15. 16. Scholarship Workshop 5:00 Fair Board 7:00 22. 23. 24. Beef Program 6:30-8:30 29. 30. Annual Extension Meeting 6:30 3. 4. 4-H Lumberjacks 6:30 11. Veteran s Day 5. 6. 7. 12. 13. O3C 6:30 17. 18. 19. Crop, Forestry, Entomology CDE It is the policy of the Purdue University Cooperative Extension Service that all persons have equal opportunity and access to its educational programs, services, activities, and facilities without regard to race, religion, color, sex, age, national origin or ancestry, marital status, parental status, sexual orientation, disability or status as a veteran. Purdue University is an Affirmative Action institution. This material may be available in alternative formats. 14. 20. 21. PARP at Zimmer Tractor 10-Noon 25. 26. 27. 28. Happy Thanksgiving!! -
4-H Enrollment is October 1st January 15th!! Don t wait until the last minute to enroll! Be the first one! Ask your friends to join!! If you need assistance call or stop by the office. 2016 Ohio County Fair Dates!!! June 23rd July 2nd State Fair & Left Over Exhibit Hall Projects are located at the Extension Office! If you have not picked up your project from the fair or from the State Fair please contact the Extension Office or stop in and pick it up. Junior Leader Activity November 10th @ 3:15PM Junior Leaders will be baking cookies at the Extension Office to give to local Veterans for Veterans Day at the American Legion in Rising Sun. If you can t join us to bake cookies but still want to be a part of this community service activity please bring a dozen fresh baked cookies to the office on the 10th! If you have questions please call Jill at 812-438-3656. WANTED: 2016 4-H Camp Junior Directors, Counselors, and CIT s Applications are available at the Extension Office and will be mailed to last year s staff. New for the application process is all applicants must complete an essay and anyone applying must be in the 8th grade or higher. They are due back to the Extension Office by November 20th. If you have questions call Jill at 812-438-3656.
Purdue Yard & Garden Calendar By Rosie Lerner NOVEMBER HOME (Indoor plants and activities) Check houseplant leaves for brown, dry edges, which indicates too little relative humidity in the house. Increase humidity by running a humidifier, grouping plants or using pebble trays. Extend the lives of holiday plants such as poinsettias and Christmas cactus by placing them in a cool, brightly lit area that is free from warm or cold drafts. Houseplants may not receive adequate light because days are short and gloomy. Move plants closer to windows, but avoid placing foliage against cold glass panes. Artificial lighting may be helpful. Because growth slows or stops in winter months, most plants will require less water and little, if any, fertilizer. If you are forcing bulbs for the holidays, bring them into warmer temperatures after they have been sufficiently precooled. Bulbs require a chilling period of about 10 to 12 weeks at 40 degrees F to initiate flower buds and establish root growth. Precooled bulbs are available from many garden suppliers, if you did not get yours cooled in time. Then provide two to four weeks of warm temperature (60 F), bright light and moderately moist soil to bring on flowers. When shopping for a Christmas tree, check for green, flexible, firmly held needles and a sticky trunk base - both indicators of freshness. Make a fresh cut, and keep the cut end under water at all times. Evergreens, except pines and spruce, can be trimmed now for a fresh supply of holiday greenery. YARD (Lawns, woody ornamentals and fruits) Prevent bark splitting of young and thin-barked trees, such as fruit and maple trees. Wrap trunks with tree wrap, or paint them with white latex (not oil-based) paint, particularly on the south- and southwest-facing sides. Protect shrubs such as junipers and arborvitae from extensive snow loads by tying their stems together with twine. Carefully remove heavy snow loads with a broom to prevent limb breakage. Protect broadleaves, evergreens or other tender landscape plants from excessive drying (desiccation) by winter sun and wind. Canvas, burlap or polyethylene plastic screens to the south and west protect the plants. Similarly, shield plants from salt spray on the street side. Provide winter protection for roses by mounding soil approximately 12 inches high to insulate the graft union after plants are dormant and temperatures are cold. Additional organic mulch such as straw compost or chopped leaves can be placed on top. GARDEN (Flowers, vegetables and small fruits) To protect newly planted or tender perennials and bulbs, mulch with straw, chopped leaves or other organic material after plants become dormant. Store leftover garden chemicals where they will stay dry, unfrozen and out of the reach of children, pets and unsuspecting adults. Once the plants are completely dormant and temperatures are consistently below freezing, apply winter mulch to protect strawberries and other tender perennials. In most cases, 2 to 4 inches of organic material such as straw, pine needles, hay or bark chips will provide adequate protection. Check produce and tender bulbs in storage, and discard any that show signs of decay, such as mold or softening. Shriveling indicates insufficient relative humidity. Clean up dead plant materials, synthetic mulch and other debris in the vegetable garden, as well as in the flowerbeds, rose beds and orchards. Make notes for next year's garden.
HEALTH & HUMAN SCIENCES Clean Out Your Refrigerator Day is November 15th! Make room for all the Thanksgiving goodies that will be filling your fridge in the weeks to come! Check out this chart courtesy of the University of Nebraska Lincoln to help you Food Refrigerator Freezer Milk 1 week 1 month Butter 2 weeks 12 mos. Cottage Cheese 1 week 3 months Cream 1-2 weeks Ice cream 2-3 wks. Margarine 1 month 12 mos. Natural Cheese 1 month 4-6 mos. Processed Cheese 1 month 4-6 mos. Sour cream, buttermilk Cream cheese 2 weeks N/A Yogurt 1 month Fresh roast 3-4 days 2-3 mos. Ground meat 1-2 days 3-4 mos. Stew meat 1-2 days 3-4 mos. Lunch meat 1 week N/A Gravy w/ meat stock 2-3 days 2-3 mos. Canned meat 1 year Meat pie, stew Casserole, meat salad 2-3 days 3 mos. Hotdogs 1 week (opened) 1-2 mos. 2 weeks (unopened) Bacon 7 days 1 month Sausage, raw 1-2 days 1-2 mos. Fresh Poultry 2 days 6-8 mos. Cooked poultry 2-3 days 6 months Poultry stuffing 1 day Poultry pies, stews Creamed dishes/gravy 1 day 6 mos. Poultry salads 1 day Eggs 2-4 weeks 1 year Egg substitutes 10 days (unopened) 3 days (open) Egg products 1-2 days Fresh fish 1-2 days 3-6 mos. Flour 1 year Cookie dough 1-2 days 3 months Fruit pies 2-3 days baked 6-8 mos. 1-2 days unbaked 2-4 mos. Mayonnaise 10-12 weeks N/A Peanut butter Coffee 2 mo. Opened 2-4 wks. opened We are all just busy and as the dinner hour approaches we face the question of What am I going to make for dinner? By following this easy guideline, you can throw together a hearty casserole with ingredients already on hand. As my mom has always told me if you have a pound of hamburger or chicken and a can of cream of chicken soup, you can have a meal! (info courtesy of http://food.unl.edu/making-casserole-whats-hand) Starch select ONE: 2 c. uncooked pasta, cooked 1 c. uncooked long grain or white rice, cooked 4 c. uncooked noodles, cooked Protein Select ONE: 2 c. cooked ground beef 2 c. cooked turkey, chicken, ham, beef or pork 2 c. chopped hard cooked egg 2 cans fish or seafood 2 c. cooked or canned beans (kidney, pinto, etc.) Vegetable select ONE: 1 (10 oz.) pkg. thawed & drained frozen spinach, broccoli, green beans or green peas 1 (16oz.) can green beans, peas, carrots, corn, drained 2 c. sliced fresh zucchini Sauce Select ONE: 2 c. white sauce or 1 can sauce type soup (cream of chicken, cream of mushroom, tomato soup, cheese soup, etc.) 1 (16oz.) can diced tomatoes with juice Flavor select ONE or MORE: 1/2 c. chopped celery, 1/4 c. chopped onion, 1/4 c. sliced black olives 1-2 tsp. mixed dried leaf herbs Salt and pepper Topping select ONE or MORE: 2 T. grated parmesan cheese 1/4 c. shredded cheese 1/4 c. buttered bread crumbs 1/4 to 1/2 c. canned fried onion rings *Return casserole to oven with topping(s) uncovered for about 10 minutes. Directions: Select foods from each category or use your own favorites. Combine in a buttered 2 to 2 1/2 quart casserole dish. Cover and bake at 350 F for about 50 minutes to 1 hour. Heat until steaming hot 165 F throughout.
NON-PROFIT STANDARD US POSTAGE PAID LAWRENCEBURG, IN Purdue University Cooperative Extension Service PERMIT NO. 11 412 Main St. Rising Sun, IN 47040 812-438-3656 Purdue University, Indiana Counties and U.S. Department of Agriculture Cooperating An Affirmative Action/Equal Opportunity Institution RETURN SERVICE REQUESTED