cleburne county - ACES Offices - Alabama Cooperative Extension

CLEBURNE
COUNTY
Extension
Newsletter
Summer 2015
CLEBURNE COUNTY FARMER’S MARKET
(Next to Cleburne County Chamber of Commerce)
1401 Ross Street, Heflin, AL
IS OPEN!!
The Market will be open every Saturday and
Tuesday from 8:00 a.m. to 1:00 p.m.
For more information, contact Rhonda Green,
Farmer’s Market Manager at (256) 201-2838 or
RBGreen65@aol.
LEADERSHIP CLEBURNE COUNTY
The group picture above includes graduates from Leadership Cleburne County,
Class IX. Applications for Leadership Cleburne County, Class X are available at
Cleburne County Extension Office. Classes will begin in September, 2015.
.
Dear Extension Friends:
With all the hot humid weather we have had and will continue to
have, people are having mold and mildew problems in their homes.
Air movement in the home and removal of moisture in the home
will lessen these problems. Central air conditioning will do these
two things-move air and remove moisture. If you do not have
central air conditioning, it is especially important to use fans in the
home. Also, it is important to make sure clothes dryers are vented
outdoors and that you use bathroom fans when you shower. For
more information on mold and mildew prevention and cleanup,
please come by our office for two helpful booklets on the this topicHelp Yourself to a Healthy Home, and A Brief Guide to Mold,
Mildew and Moisture and Your Home. Both are by the EPA and
are free publications.
A far more appealing topic that goes with summer is canning!
July is both peach and blueberry month and both fruits make
excellent jams, jellies and preserves. Of course, a variety of fresh
vegetables can be used for to canning everything from pickles to
soup mix. If you are not growing these yourself, the Farmers
Market is open on Tuesday and Saturday mornings in Heflin at the
pavilion next to the Chamber of Commerce and Ranburne Trade
Day is the first and third Monday every month.
While you are canning please consider entering your canned foods
in the County Fair Extension Canned Foods Contest. To win this
contest you must have correct headspace in your jars, have new
lids and screw bands, and the lids and jars must be by the same
manufacturer. Products must also be processed by the correct
method for the ingredients used. Please review the scoresheet
located on page 4 of this newsletter for more canned foods contest
guidelines. Then, get busy canning and enter your food in our
contest. The Cleburne County Fair will be August 15, 2015.
Canned foods can be entered at our booth from 8:00 a.m. to 12:00
p.m. Judging will begin at 1:00 p.m., and results will be listed and
announced at 2:00 p.m. from the County Extension booth.
Ribbons and small cash premiums for first, second and third place
jars per category will be awarded.
See you at the Cleburne County Fair!
Deborah N. Mathews
Cleburne County Extension Coordinator
2
3
National Center for Home Food Preservation Judging Home Preserved Foods
Suggested Guidelines for Fairs or Competitive Judging Events
General Rules
•
All entries must have been preserved within the last year (12 months). If fresh produce is used, the exhibit should
have been preserved within the last growing season; in no case should this exceed one year.
•
Unsealed exhibits or products showing signs of spoilage will not be judged.
•
Exhibits must be labeled with the name of the food, the date preserved, and the method of food preservation.
Entries without required labeling will not be judged.
•
If the food is canned, the label must state whether the food was hot or raw packed, boiling water or pressure
canned, the process time, and the pounds of pressure if pressure-canned. The entry should also be accompanied by the
recipe used. (A judge needs to know if the proper amount of citric acid, lemon juice or vinegar has been added to canned
tomatoes, for example. The judge also has to know whether certain foods have meat, low acid vegetables, starches, etc.
added.)
o
Example: Spaghetti sauce, hot pack, pressure canner, 11 pounds pressure, 45 minutes. July 14, 2003.
•
Exhibits without competition will be judged on their own merit and will receive an award or placing only if
determined worthy by the judges.
•
Judging will be done by comparison to recognized standards of quality and safety (provide a copy of the
scoresheet if one is used) and by comparison to other exhibits to determine placings within a class (first, second, third,
etc.).
•
Exhibits will not be judged by tasting; visual inspection will be used for the most part. Jars may need to be
opened, however, when spoilage is suspected or differences among entries are very small.
•
Youth exhibits are judged separately from adults.
•
The decisions of the judges are final.
•
Foods that are opened during judging will be marked by the judges and should not be eaten when the fair or event
is over. Any foods that are considered hazardous to consume will be disposed of by the judges or fair attendants. (This
includes the jar or packaging that contains the food.)
Additional Considerations for Canned Foods
•
Canned products should be prepared and processed according to the current USDA/Extension Service
information. Event organizers should not offer classes (or entry categories) for which there are not scientific researchbased processes available. The county Cooperative Extension Service is a good source to make sure you have the most
up-to-date USDA information.
•
Canned products must be canned in clear, standard (half-pint, pint or quart) jars in good condition with new, twopiece canning lids (flat lid and band). (Note: There are now 12-ounce canning jars available. If there is not a USDA
recommended process time available for the 12-ounce jar, these may be used with a pint jar canning process
recommendation. The process time for pints cannot be reduced for the smaller jar size, however. If there is only a USDA
process for a half-pint jar size, then a 12-ounce jar would be disqualified for lack of a recommended USDA process time.)
•
Jar sizes for which there are no USDA canning recommendations will not be judged.
•
Jams, jellies, marmalades and preserves sealed with paraffin will not be judged; these products must be heat
sealed (canned).
•
4
Fancy padded lids, fabric overwraps or cozies interfere with the judging process and should not be used.
Cleburne County, Impact Statement 2014. Patti West
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ServSafe is a food safety certification
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Three
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Three people
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Three
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Cottage Food
Lawfood
Food
Safety training held at the Cleburne Co. Extension office. This
training
is
a
Department
of
Public
Health
requirement
for participants
starting
home-based
food business.
The
Three people attended the Cottage Food Law Food Safety
training held
at the aCleburne
Co. Extension
office.
Cottage
Food Law
limits earning
per person
from
home foodfor
sales
to $20,000
per year.
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This training
is a Department
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requirement
participants
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potentially
reach
up
to
$60,000.
The Cottage Food Law limits earning per person from home food sales to $20,000 per year. Their total
earnings could potentially reach up to $60,000.
In celebration of the 10 year anniversary, Be Extreme is now sporting a new logo.
The Be Extreme, Inside and Out program began in Cleburne County, Alabama in 2004. The goal of the program is
help young women realize their inner worth, and equip them with the tools for future achievements in school,
community and future. In 2013, the Be Extreme program partnered with 4-H.
The program is dependent on the generosity of individual, group, church and business donations. We give thanks
to all of our benefactors and volunteers.
Cell Phone Cleaning
You use your cell phone every day. It goes from your pocket or purse to your face. You hand it to your kid to play
a game, take it into the bathroom with you and leave it by your bed at night. And everywhere your phone goes,
germs follow. In fact, a recent study, 82% of cell phones tested had bacteria contamination and 16% (that’s 1 in 6)
had E. coli (fecal in origin). Ewwww!
Fortunately, you can reduce the number of germs on your cell phone. The American Cleaning Institute offers
these simple tips for keeping your phone clean:
•Before you begin, check the owner's manual for any cleaning instructions specific to your device.
•Dirt, oil or germs from hands can mark up cell phones. Wipe the screen at least daily with a microfiber cloth.
•The fancy case you added to your phone can trap dirt and grime along the edges. Take the cover off weekly. Use
a disinfecting wipe on the case, both inside and out. Let it dry completely before putting the case back on.
•Keep the keys from sticking (pun intended) and extend the life of your electronics by keeping your cell phones
away from food and drinks.
•Wash your hands before using your phone to wash away germs and minimize the grime.
5
Cleburne County Elementary School Students Become
BODY QUEST Warriors for Better Health
Third graders at Cleburne County Elementary School were
visited by a very special cast of characters on Wednesday,
March 11. Body Doc, Shining Rainbow, Graino Supa and the
dreaded Trans Fat Cat showed up to surprise students with
certificates for completing Body Quest: Food of the Warrior.
This nutrition education and obesity prevention initiative was
created by Alabama Extension through Auburn University
and taught by Mary Shewmaker, a Cleburne County
Extension nutrition educator. Third grade teachers, Amber
Jackson, Paula Shortt, Karley Johnson and Jeremy Owen, had
students who were excited to see familiar Body Quest
characters come to life in the classroom.
Body Quest is a research-tested, school-based obesity
prevention initiative with proven results. Third graders
participate in nutrition lessons, use Body Quest iPad apps and
taste-test vegetables in the classroom. Data collected for the
past 4 years show that students eat more fruits and vegetables
through the school lunch program after completing the 15week curriculum. Data also show that Body Quest students
are more physically active, watch less TV after school and
drink water more often instead of sugar-sweetened beverages.
Way to go Body Quest Warriors! Body Quest is funded by
Alabama Extension and USDA’s Supplemental Nutrition
Assistance Program-SNAP.
+
Congratulations to Cleburne
4-H Regional Winners
The four Body Quest characters that have come to life for a visit to
Cleburne County Elementary School are from left to right (Graino
Supa, Cindy Beam; Body Doc, Meagan McKinney; Shining
Rainbow, Debby Mathews and Trans Fat Cat, Mary Shewmaker).
The characters are joined by Principal Barbara Johnson, who also
promotes healthy eating to her students.
4-H Red Cross
Trained Babysitters
County 40
Pictured Left to Right:
Top Row: Kai Smith, Zoie Grace Letson,Kiley Craig,
Kaitlyn Corkren, Maggie Graben
6
Bottom Row: Jonathan Vaughn, Trenton Glenn,
Gavin Scott Wright
Pictured Left to Right:
Debra Ward, Family and Child Development –
Regional Extension Agent, Anna Lee, Elaine
Hudgins, Stella McWhorter, Molly Graben and
Abby Lee
Managing Fire Ants with Baits
By Chip East Regional Extension Agent,
Commercial Horticulture
Fire ants can be a major problem for anyone in the southeast and even in other parts of the country as well. Any outside area
where someone may be walking, standing, sitting, or playing for any amount of time such as city parks where children play,
athletic turf, camp sites, outdoor concerts, lawns, etc. are areas that probably need to be treated for fire ants. Even areas around
vegetable gardens/fields and fruit orchards/plantings may need to be managed for fire ant control. Many growers who have
“pick your own” farms, such as strawberry, blueberry, muscadine, blackberry, and some vegetables, may treat to keep their
customers or employees picking.
Many products for broadcast and mound treatment can be used on some sites such as lawn areas, but only a few products are
labeled for fruit and vegetable production areas. Contact your local Extension office, and we can help you decide on the
treatment that is best for your site. I like using broadcast baits because we can treat a large site without searching for individual
mounds, and it is cheaper as well.
Extension Entomologist Dr. Kathy Flanders visited several farm supply stores and nurseries across the state and noted the fire
ant management products available on the shelf. The list of the products available can be found in our extension publication
ANR0175A and is titled “2015 Fire Ant Control Materials for Alabama Homeowners”. It can be found by typing “fire ant
control materials” into the search box on our web site at www.aces.edu or by typing in
http://www.aces.edu/pubs/docs/A/ANR-0175-A/ANR-0175-A.pdf in any search engine.
When using a fire ant bait or any other pesticide follow the directions on the label. These baits need to be kept in a cool, dry
place, and when they are opened, they need to be used quickly. Only purchase the amount needed, and do not try to keep the
bait for use months later. Between 60 and 80oF. Do not apply the bait just before or after a rain or before or after disturbing the
mound such as cutting grass.
The baits are only good for a short period of time after the application, so conditions need to be right. All of this is explained on
the label.
The baits use an oil to attract the ants, and the oil goes bad if kept too long or not stored properly. The baits need to be applied
when the ants are actively foraging. This means the baits need to be applied when temperatures are
A trick to help you know when to apply the bait would be to put out some greasy potato
chips around the site. Wait a few minutes and check the chips, if ants have covered them up then that would be a good time to
apply the bait. If not, the application may need to be postponed to a later time. My favorite time to apply fire ant bait is spring
and fall, but it depends on the site.
7
As always, if you have any questions, give us a call at the Extension Office.
+
Growing Figs in Alabama
You may remember with nostalgia the fig tree in your
the ground. This type of pruning usually delays
grandmother’s yard or the mouth-watering fig preserves
future fruiting.”
your mother used to make.
Figs can also be successfully grown in containers if
“Home grown figs are not a thing of the past. Many
the grower is diligent about watering and feeding
Alabamians still plant figs and still make those delicious
them. The easiest approach is to use at least a 15
preserves,” said Mike McQueen, a regional home
gallon container and let the fig tree grow 5 to 10 feet
grounds agent for Alabama Extension.
tall. To control the plant size, the tops and roots
should be pruned annually.
In most of Alabama, figs can produce two crops a year.
On the Gulf Coast, they can produce three crops. Some
McQueen said younger trees (those less than two
recommended varieties are Celeste, Brown Turkey and
years) need to be fertilized with one-third pound of
in South Alabama only, Green Ischia. These are self-
8-8-8 per month during the growing season.
fruiting and don’t require cross-pollination.
Fig trees should be planted in late winter and early
per foot of plant height, but no more than 10 to 12
spring. For best growth, fig trees need full sunlight and
pounds. Break applications up into three units – late
freedom from competing trees and shrubs. If fig trees
winter, early June and late July.
are planted in a lawn area remember to keep at least a 3
foot area around each tree free of grass and covered
with 3 to 4 inches of mulch.
To keep them producing, they should be pruned before
growth begins each spring. “Pruning also helps figs that
are hurt by cold weather, said McQueen. “Damaged
branches should be cut back to shoots where leaves are
growing. Badly damaged plants may have to be cut to
8
For older trees, apply 1 pound of fertilizer per year
Have a gardening question? Call the Master
Gardener Helpline. To reach the helpline,
dial 1-877-252-GROW (4769).
Fish Pond Water Quality
We've all been guilty of it at one time or another - but many pond owners get all stressed out and worked up
about adding all the 'right' chemicals, additives, etc. to their pond, hoping that it will keep their fish healthier and
happier.
Not that there aren't some really good additives out there, but the bottom line is that if you just focus on keeping
your water quality high, and your pond clean of debris and decaying organics - you should be in pretty good
shape.
Here are the essentials of good water quality:
Oxygen - This is one of the fundamental elements that many pond owners ignore. Your fish can't breathe air
like we can, so they need a high enough concentration of oxygen in the water to survive. If you are not aerating
your water sufficiently, for example, by running a waterfall, fountain, or spitter, then you may be depriving your
fish of the precious oxygen they need to survive.
Especially in the warmer summer months, you need to make sure that you are aerating your water well enough to
keep the oxygen content high enough for your fish. As the water warms up, the water actually holds LESS
oxygen than at colder temperatures. If you have lots of fish, or if your pond is overcrowded, then this can be
especially dangerous.
So, just because everything was ok in the springtime - don't assume that your fish have enough oxygen in
June/July/August when things really heat up. Summer is a good time to think about installing an additional
fountain or air pump. You can usually find one at your local COOP. This is not practical for larger ponds, but is
a great way to aerate smaller ponds.
Larger ponds usually have a bigger waterfall, so are usually ok - but don't be careless and leave your waterfall
off during the hot mid-day hours or you may see your fish gasping for air at the surface. If you ever do see your
fish gasping at the surface, it's a sure fire sign that they are not getting enough oxygen from the pond water and
you need to aerate your water more.
PH - Fish can live in a wide range of different pHs, but it's very important to note that sudden changes in pH can
be very stressful for your fish. PH is measured on a logarithmic scale, so the difference between a pH of 7 and 8
is not just 1 to the fish, it's 10 times different - so be very careful when raising or lowering your pH in your
pond. You never want to go from a low pH of 6.5 straight to 7.5 or 8, or vice-versa. This would be very
stressful for the fish, and can even be fatal.
This is also important to keep in mind when doing water changes, or adding new fish to your pond. Always try
to acclimate your fish to new water, and always test the pH of both new water and compare it to the old
water. Try to make adjustments to the pH beforehand. This will prevent unnecessary stress on your fish.
9
Brighten
your
Landscape
Feed the
Birds
AUBURN, Alabama--Although winter can be a cold and dreary season for many people, there are those who
know a secret to happiness during the bitter weather – they participate in wild bird feeding. Now that sunny
spring weather has arrived, it is the perfect time to join in on the fun.
Dr. Jim Armstrong, a forestry and wildlife specialist with the Alabama Cooperative Extension System and selfproclaimed bird advocate, explains that seeing birds up-close can provide people with joy and peace of mind
and that bird feeding is a great way to interact with birds personally.
“There is a certain quality of life that we get from seeing songbirds. When we see them and know they’re
healthy, we feel happiness,” Armstrong said.
In order to maintain that feeling people have when they see birds around their homes, many individuals
participate in bird feeding. Armstrong shares that he receives many calls and emails asking why some birds
have not been seen each year or describing the new birds that have been observed that season by avid bird
feeders and watchers, which truly shows the passion behind this hobby.
As winter comes to an end and spring nears, there are a wide variety of birds flocking through Alabama for
residents to see and feed. Dr. Geoff Hill, a professor of biological sciences at Auburn University, says that
birdwatchers often see hawks, sparrows, finches, chickadees and ducks during this time of year. Many of these
birds migrate through Alabama to avoid the harsh winter weather of their home regions; in fact, there are more
birds in the Deep South during the winter than in the summertime.
"People are so often shielded from nature. They go from their house to their car, from their car to their office
and so on,"Hill said. "But feeding birds is entry into the world of natural history; a bird feeder brings nature
right to your window.”
That being said, birds are not the only creatures attracted to bird feeders. Hill warns people to be proactive when
it comes to keeping squirrels out of your bird feed because they are so active and acrobatic. If squirrels get to a
bird feeder, they often chew on it until it falls apart. A single squirrel can eat as much as a whole flock of birds
and it will likely spill as much as it eats. Some feeders are designed so that any creature that weighs more than a
bird closes off access to seed. Although these do typically cost a bit more. As the weather becomes warmer and
many people are spending more time outside, this truly is the perfect time to start a new hobby. By participating
in this activity, you can help to spread awareness and appreciation for both nature and birds while bringing a
piece of the natural world to your very own yard.
10
CANNING SALSA
Patti West, Regional Extension Agent III , westpat@aces.edu
•Food Safety, Preparation and Preservation
.
Department: Family and Consumer Sciences Administration
Soon your garden will be filled with delicious red ripe tomatoes and you are looking for some way to preserve them. Well look no more; you can
make the best salsas you’ve ever had. Most salsa recipes contain a mixture of low - acid foods, such as onions and peppers, with acid foods, such as
tomatoes. It is important to always use tested salsa recipes to ensure they contain enough acid to be processed safely in a boiling water canner.
First, be sure to use only high quality tomatoes for canning salsa. Do not use tomatoes from dead or frost - killed vines because these will not give
you high quality salsa. Another tip to consider is to use only high quality peppers. With any approved recipe, it is important to follow it as closely as
possible. Do not increase the total amount of peppers and tomatoes in any recipe. However, it is ok for you to substitute one type of pepper for
another. For example, bell peppers may be substituted for long green chills. The oils from the peppers can cause serious eye and hand irritation, so be
sure to wear plastic or rubber gloves while handling hot chilies and do not touch your eyes.
Adding acid as an ingredient to the salsa will help to preserve it. This is done because the natural acidity in the tomatoes may not be high enough to
prevent bacteria from growing and making someone sick. Two of the commonly used acids in salsa are vinegar and lemon juice. Lemon juice is
more acidic than vinegar, but has less effect on flavor. You should only use vinegar that is at least 5% acid and/or bottled lemon juice. Spices add
flavoring to salsa so the amounts of spices and herbs may be altered in recipes. Do not can salsa that does not follow research tested recipes. These
tested recipes can be found at your local County Extension Office or on Extension websites. Salsa made by any other method or recipe may be
frozen or stored in the refrigerator for a few days.
If you are using an approved recipe, do not thicken salsa with flour or cornstarch before canning. It is important to closely follow recommendations
to ensure you have a safe product. If salsa is processed properly, it can be kept on the shelf for up to one year. However, after opening, please use
within one week.
If you would like to have more information on canning fruits and vegetables, please contact your local Extension Office.
Chile Salsa (Hot Tomato-Pepper Sauce)
•
5 lbs tomatoes (as purchased)
•
2 lbs Chile peppers (as purchased)
•
1 lb. onions (as purchased)
•
1 cup vinegar (5 percent)
•
3 tsp salt
•
1/2 tsp pepper
Procedure:
Caution: Wear plastic or rubber gloves and do not touch your face
while handling or cutting hot peppers. If you do not wear gloves, wash
hands thoroughly with soap and water before touching your face or
eyes.
Peel and prepare Chile peppers as described in making Mexican
Tomato Sauce. Wash tomatoes and dip in boiling water for 30 to 60
seconds or until skins split. Dip in cold water, slip off skins, and
remove cores. Coarsely chop tomatoes and combine chopped peppers,
onions, and remaining ingredients in a large saucepan. Heat to boil,
and simmer 10 minutes. Fill jars, leaving 1/2-inch headspace. Adjust
lids and process according to the recommendations in Table 1.
Yield: 6 to 8 pints
11
Marie Rhoden and Dani Carroll,
Cleburne County Regional Extension
Horticultural Agent discussing Rain
Barrels. Six rain barrels were
assembled at our June 19 workshop
and are now in use around the county.
Cleburne County Extension Newsletter
72 Brockford Road, Heflin, AL 36264
(256) 463-2620
emathews@aces.edu
www.aces.edu