EXTENSION NEWS - Cornell Cooperative Extension of Saratoga County
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November 23, 2020
EXTENSION NEWS
Volume 1, Issue 34 CCE Saratoga recognizes those that go above & beyond
Each year at the CCE Saratoga Annual important projects at the 4-H Training
Meeting and Dinner, certain community Center: the new S.T.E.M./S.T.E.A.M. Center
members are recognized that have gone and the Archery/Air Gun Interactive Center.
above and beyond in assisting our associa- Steve Warren is a true professional, who
tion. Although, the meeting was done for many years has assisted the people of
virtually and everyone was on their own Saratoga and surrounding counties. He is
for dinner, this year was no different in truly deserving of this award.
expressing our sincere gratitude to those
that make a difference. Community Partner Award – Bev & John
Stanislowski
Friend of Extension – Steve Warren
The impact of COVID-
The Friend of 19 on Cornell Cooper-
Extension Award ative Extension includ-
is one of the ed the ability to fund
most prestigious programs not included
due to the num- in regular budget
ber and quality ways. The single larg-
of volunteers est challenge was
who provide the following the New York State 4-H Shooting
leadership lead- Sports Program. Talk of the Town Auction
ing to success of House owners, John and Bev Stanislowski,
an association. came to the rescue, and not for the first
Steve Warren, a retired forester from the time. Within six weeks, a date was set,
N.Y.S. Department of Environmental Con- plans were made, and on October 15, a
servation, frequently assists CCE Saratoga major fundraiser was held that will ensure
with healthy forest management, wildlife
NEWSLETTER
that programs continue on.
habitat, and forest harvest plans. As a
friend of CCE, he worked with and devel- 4-H Shooting Sports is self-funded. Over
oped forest management plans for the 90% of the budget comes from a single
Saratoga County Agricultural Society and fundraiser. Bev, John and their families
site enhancement for the new Agriculture along with 4-H volunteers and friends,
Exposition Hall, a plan focusing on native joined forces with community friends to en-
and native friendly plants and shrubs. sure that over 40,000 youth will be able to
be part of this program.
Funding sources became limited or non-
existent due to COVID-19. To move This is only one of the many community
forward during these trying times changes events and activities that the Stanislowskis
were needed. Steve’s relationships with are committed to in Saratoga County. Their
forestry professionals, including loggers, significance includes understanding commu-
enhanced competitive pricing, and quality nity marketing involving others to make a
controls leading to healthier forests for difference in what happens.
trees and animals, became a win/win for The Community Partner Award is presented
Cornell Cooperative Extension and the to John and Bev Stanislowski for all they
many people who enjoy a remarkable
have done for many years to improve our
education center. Steve’s harvest man-
Ballston Spa Community and beyond. CCE
agement plan will meet or exceed his
evaluation projections. The results are Saratoga extends our warm appreciation to
that greater profits will go toward two the family.
OUR MISSION
Cornell Cooperative Extension puts knowledge to work in pursuit of economic vitality, ecological sustainability
and social well-being. We bring local experience and research based solutions together, helping New York State
families and communities thrive in our rapidly changing world.
From the 2019 CCE Saratoga County Annual Report
Farm to School Program
Over the past year, Saratoga Farm to School program had the opportunity to take
County’s Farm to School pro- part in the Northeast Farm To School Institute. This pro-
gram has flourished and
gram is hosted by Vermont FEED with a partnership of
grown among the trials and NOFA-VT & Shelburne Farms. This was an opportunity
tribulations we have encoun- for those involved with the Farm to School program to
tered along the way. Up until work out program values and goals to make this pro-
the events of COVID –19, the gram more successful. With the uncertainty of the fall
Saratoga Springs City Schools 2020 school year, those involved with the Saratoga Farm
were having a successful Har- to School program kept trudging forward. The harvest of
vest of the Month program. the month program has found a way to continue to
Our Farm to School coordina- reach students both in the classroom and at home. This
tor was able to interact with was accomplished with educational material being sent
and get involved with students from 7th to 12th grade. In to students and harvest of the month items highlighted
the midst of all this progress of our First Farm to School on the school menu and available in the bagged lunch
Grant, the Cornell Cooperative Extension office went for program.
a second round of funding for the Farm to School pro-
gram. This new grant now includes Galway, Corinth, and
Schuylerville School districts. Looking for a way to move
forward, our program put together Seed Starter Kits and
a Farm to school coloring book. There were 500 Seed
Starter Kits put together for all four school districts; they
were then delivered to students with their bagged lunch
program or were available for students to pick up at the
school by their leisure. The Farm to School coloring book
was sent out to all of the school districts and made avail-
able on social media platforms. The Saratoga County
CCE of Saratoga Diagnostic Lab and Garden Helpline
Seeing lots of brown on your pines and arborvitae and wondering why? Want to know what kind of
beetle is trying to get into your soffits, and how to manage it.
Our Master Gardener lab is accepting plant, and insect samples, as well as the soil samples that we have been
accepting all season long. Samples will be received in-person by appointment only Mondays, Wednesdays, and
Fridays from 9:00 AM to 12 noon. Call the CCE office to set-up your appointment today at 518-885-8995.
Page 2
New York State Announces Fall 2020 Update on Spotted Lanternfly
The New York State Department of Environmental Conservation, the State
Department of Agricul- Office of Parks, Recreation and Historic Preservation,
ture and Markets today the U.S. Department of Agriculture, and the NYS Inte-
urged the public to stay grated Pest Management Program, has taken an aggres-
vigilant and report live sive approach to keeping SLF from establishing in New
Spotted Lantern (SLF) York State, conducting surveys of high-risk areas across
or overwintering egg the State; implementing an external quarantine that
masses, following additional confirmed finds of the in- restricts the movement of goods brought into New York
vasive species in areas of the Hudson Valley and the from quarantined area, inspecting nursery stock, stone
Southern Tier. SLF, an invasive pest from Asia, was first shipments, and commercial transports from those
confirmed in the State on Staten Island in August. Adult quarantine areas; and launching a comprehensive
SLF and egg masses have since been found in Port education and outreach campaign to enlist the public’s
Jervis, Sloatsburg, Orangeburg, and Ithaca. The destruc- help in reporting SLF.
tive insect feeds on more than 70 plant species, includ-
While these insects can jump and fly short distances,
ing tree-of-heaven, and plants and crops that are critical
they spread primarily through human activity. SLF can
to New York’s agricultural economy, such as maple
lay eggs on any number of surfaces, such as vehicles,
trees, apple trees, grapevine, and hops.
stone rusty metal, outdoor furniture, and firewood.
“DEC is actively supporting the Department of Agricul- Adult SLF can hitch rides in vehicles, on any outdoor
ture and Markets in their work to track the invasive pest item, or cling to clothing or hats, and be easily trans-
Spotted Lanternfly as part of New York State’s ongoing ported into and throughout New York.
efforts to prevent its establishment and spread in the
The public is encourage to thoroughly inspect vehicles,
state,’ said DEC Commissioner Basil Seggos. “This pest
luggage, and gear, and all outdoor items for egg masses
has the potential to severely impact our state’s agricul-
and adult SLF before leaving areas with SLF, particularly
tural and tourism industries and poses a risk to our
in the counties of states in the quarantine areas
forests and ecosystem health. I encourage all New
Pennsylvania, New Jersey, Maryland, Delaware, West
Yorkers to be vigilant in reporting possible sightings of
Virginia, and Virginia. If SFL adults are found, residents
Spotted Lanternfly to support our efforts to prevent
should remove them and scrape off all egg masses.
further spread of this destructive invasive species.
Residents can also help by allowing surveyors access to
Freezing temperatures are expected to kill off adult SLF,
properties where SLF may be present. Surveyors will be
however, egg masses are still a concern during the
informed and will always provide identification.
winter months. In the fall, SLF will lay their eggs on any
flat surface such as vehicles, firewood, outdoor furni- Identifying SLF
ture, stone, or other items, which can be inadvertently Adult SLF are active from July to December. They are
transported to new areas, if this insect becomes estab- approximately one inch long and half an inch wide at
lished in New York, it could impact New York’s forests rest, with eye-catching wings. Adults begin laying eggs
and agricultural and tourism industries. in September. Signs of an SLF infestation may include:
SLF feedings stress plants, making them vulnerable to Sap oozing or weeping from open wounds on tree
disease and attacks from other insects. SLF also trunks, which appear wet and give off fermented
excretes large amounts of sticky “honeydew”, which odors.
attracts sooty molds that interfere with plant photosyn- One-inch-long egg masses that are brownish-gray,
thesis, negatively affecting the growth and fruit yield of waxy, and mud-like when new. Old egg masses are
plants, and impacting forest health. SLF also has the brown and scaly.
potential to significantly hinder New Yorkers’ quality of Massive honeydew build-up under plants, some-
life and recreational activities due to the honeydew and times with black sooty mold developing.
the swarms of insects it attracts.
Since 2017, AGM, working with its partners at the NYS For more information on Spotted Lanternfly, visit
https://agriculture.ny.gov/spottedlanternfly
Page 3
Learn tips on evaluating your dairy sessions, and finishes with a 15-minute general Q&A
session.
business with Penn State Extension
webinar Assigned “homework” between each session, complet-
ed with the support of a CCE educator or consultant,
Dairy producers and other
ensures participants exit the series with a personalized
agriculture industries are
onboarding template, onboarding materials, trainings,
invited to join Penn State
and methods.
Extension for the next
installment of the Plan for
To sign up for this or future Onboarding projects,
Now, Prepare for the
contact Lucas Smith (ls678@cornell.edu), Ag Workforce
Future webinar series at 9
Development, or your local Cornell Cooperative
a.m., November 24.
Extension educator. Visit agwork-
force.cals.cornell.edu/onboarding-webinar-series for
This webinar will discuss easy tips for assembling the
more information about the webinar series. Visit
information needed from various accounting software
agworkforce.cals.cornell.edu/onboarding/ for more
for year-end evaluation of a dairy business.
information about onboarding.
The next installment of this series will discuss transfer-
Successful projects have a staff member who focuses
ring and succession planning of a dairy business on
on HR a few hours each week.
December 22.
Benefits for Farms
This webinar series is free to all participants. To learn
more or register for the November 24 webinar, vis- Ensures compliance with basic regulations and
it https://extension.psu.edu/plan-for-now-prepare-for- policies.
the-future-how-to-assemble-year-end-data. Provides clarification on work procedures and
expectations, which results in better employee per-
formance and safety.
Onboarding Webinar Series Establishes a workplace culture based on values,
Safe, productive and engaged from day one philosophies and traditions.
Creates connected relationships at work that allow
Cornell Ag Workforce employees to engage and thrive.
Development is partnering Increases employee commitment and reduces
with Cornell Cooperative turnover.
Extension to offer a Provides accessible and realistic support for farm
one-hour three-session onboarding, even when labor and time are in short
Onboarding Webinar supply.
Series via Zoom on December 2, 9, and 16. Register at
tinyurl.com/Onboarding-Webinar-Series. The first days Farmer Recommended
and weeks on the job set the course for a new employ-
ee. A successful onboarding program can be an essen- It makes the process better for both employer and
tial tool to help reduce employee turnover, increase employee. It improves compliance, safety, performance,
employee safety and productivity, and contribute to a and morale.
farm’s success.
It helps keep hiring organized and gives a sense of
The Onboarding Webinar Series focuses on navigating professionalism.
employment requirements and improving human
resource management practices, including enhancing It organized and standardized our system of. We are
training skills. Each webinar includes a 20-minute now more in compliance than ever.
presentation, followed by 15 to 20 minute breakout
….continue reading
Page 4
Horse May Be at Risk of Colic in Cold Weather
When it is very cold, horse will reduce their water consumption and be at risk of colic.
Watering Horses in Winter which time dehydration has already begun affecting
digestive efficiency. When this happens the body can-
Horses should not be not maintain a constant body temperature and be-
fed excessively cold come hypothermic.
water, as it may bring
on colic symptoms. Try But the worst risk caused by lack of water is that the
a heated waterer or horse's intestines become impacted and results in col-
consider taking warm ic. In fact, the main reason the incidence of colic in-
buckets out when it's creases from December to March is that many horses
cold outside. If nothing don't drink enough water in the winter months.
else, make sure to break the ice on a horse's water
supply in freezing temperatures. In very cold weath- SOURCE: PennState Extension
er, water heaters may be needed to prevent the wa-
ter from freezing. If you are using a submergible Trailering in the Winter
electric water heater to keep the water supply open
and free of ice, check to see if it is giving off stray I’m the first to admit that driving the horse trail-
voltage and shocking the horses when trying to er in the winter is one of my least favorite things
drink. Be careful that you do not get shocked. If you to do but being better prepared does a little bit
use automatic waters be sure the heating element is to ease my mind. We specifically have our small,
turned on and that there is no stray voltage. bumper pull trailer parked in a shed (our “Pony
Barn” for those who have been to Miner) and it
Water performs many tasks in the body. It makes up is always ready and accessible if needed to move
most of the blood that carries nutrients to cells and a horse once the snow flies. However, for me,
takes waste products away. In addition, water is the that’s only for emergencies. I try to schedule
body's built-in cooling system; it regulates body planned trips around the weather, but some-
heat and acts as a lubricant. A horse drinks about 10 times, you just can’t manage that. A few more
to 12 gallons of water daily depending on the work attention-to-details preparations and you’ll be in
it is doing. Larger breeds of horses may drink up to better shape to arrive safe and sound during.
15 to 20 gallons of water a day. Horses that are not
drinking enough water will reduce their feed intake For your truck, be sure you have great treads on
and reduce the energy intake. your tires and even consider having a set of tire
chains depending upon where you’re trying to
During the bitter cold weather is when horses need
travel. How is the battery on the truck? Winter is
to keep up their energy sources and the worst possi-
hard on batteries and you don’t want to get
ble thing that can happen is to have a horse quit
stuck needing a jump start. If you have a bumper
drinking water and go off feed. If the horse cannot
pull and it isn’t very heavy or you’ll be hauling
drink or worse cannot get to water because it is fro-
the trailer empty at some point on the trip, you
zen solid, the horse becomes dehydrated. Within 24
might want to add some weight in the bed of the
hours of water deprivation, a horse can lose about
truck- sand tubes are good because you can al-
4% of his body weight. After 48 hours without wa-
ways steal one or two for traction if you were to
ter, 6.8% of his body weight will be lost, and after 72
get stuck! A good ice scraper, snow brush and
hours it's about 9%. Symptoms of dehydration are
even a broom can help with snow removal on
dry mucous membranes, sunken eyes, tucked-up
tall trucks or the backs of a dirty trailer if your
appearance, skin that has lost its elasticity, and a
latches get crusted with ice.
slowed capillary refill time and a depressed attitude.
These signs become obvious when the horse has ...continue reading
already lost 6% of his body weight or more, by SOURCE: New York State Horse Council
Page 5
HOMESTEADING & SELF-SUFFICIENCY
CCE Saratoga educators have created an educational webpage where people can learn
all aspects of becoming self-sufficient and what it means to have a homestead. The informa-
tional platform brings together agriculture (Livestock & Animal Husbandry, Food Preservation &
Preparation, Hunting & Gathering, and Planting & Growing recourses.
If you missed the 8-week video series for Homesteading and Self-sufficiency you can find it here.
What You Should Know
About Buying Livestock
New animals should
When buying livestock, there are a number of things be isolated from
you should consider before you make the commit- their new herd or
ment to purchase. Here are a few things to take a flock mates for three
closer look at. to four weeks after
they arrive at their
Disease Risks new location. Also,
once new animals
Even though a herd or flock looks healthy, they have arrived on your farm, be sure to feed them last
could potentially be carrying organisms that cause so that diseases aren't spread to the existing herd or
disease. If your current herd or flock has not been flock by caretakers.
exposed to these diseases, you could very quickly
have a disease outbreak that could make animals Clean Truck or Trailer
sick or even cause them to die. When animals are
trucked to a new location, the traveling and new en- Always haul new animals in a clean truck or trailer.
vironment causes these animals to become stressed. Disease organisms can live in the bedding of dirty
This stress can then show up in the form of disease trucks or trailers and can possibly infect new animals.
in the new animals or they may be more likely to For further insurance, disinfect the truck or trailer
shed the organisms that cause the disease at their prior to hauling any other animals.
new location.
Pre-purchase Testing
Vaccination is a great way to prevent disease not
only in the new animals, but also in your current Where possible, test newly purchased animals two to
herd or flock. Animals should be vaccinated when four weeks prior to transporting them to their new
they are healthy and at least several weeks prior to home. Known disease carriers can then be removed
moving to a new location. Be sure to follow the before transporting the animals and their disease to
same vaccination protocol for the existing herd or your farm.
flock and for the new animals. Once the new animals arrive, a very important task is
Biosecurity to spend 5 to 10 minutes each time you feed just ob-
serving the animals. This will help identify any dis-
There are a few other very simple things that live- ease problems very quickly and before the disease
stock producers can do to prevent spreading diseas- spreads through the rest of the newly acquired ani-
es to their farm. Anytime a producer visits another mals. Following these few simple tips can make pur-
barn he or she should be careful not to carry diseas- chasing new animals a good experience rather than a
es home. Change footwear and clothing prior to en- lasting nightmare.
tering your own barn. Be sure to disinfect any foot-
wear that was worn in another barn prior to wearing SOURCE: PennState Extension
in your own barn.
Page 6
Ferns Freshen Indoors
What’s a Pie Pumpkin? By Nancy Pollard, University of Illinois Extension
Not all pumpkins are alike. There’s the large Jack-O- Ferns bring life into a
Lantern pumpkins that are popular fall decorations, room any time of year,
then there are pumpkins that are grown for eating. said a University of Illinois
These smaller pumpkins, referred to as pie pumpkins, Extension horticulture
are sweeter with a finer flesh. Why buy canned pump- educator.
kin when you can easily make your own pumpkin puree
for a pie. "In airtight winter homes,
Like all winter squash, pumpkin is an excellent source of they also can be champi-
vitamin A. One slice of pumpkin pie provides 180% of ons at filtering the air,"
the daily value for vitamin A. said Nancy Pollard. "Of 86 plants tested, ferns topped
the list at formaldehyde removal. In fact, seven of the
Pumpkin Pie top nine excellent performers were ferns."
9 inch pie crust
2 cups pumpkin puree * The other great filterers of formaldehyde were (#7)
2 large eggs lavender and (#9) geraniums (Pelargonium sp.)
1 teaspoon cinnamon
½ teaspoon ground ginger Other researchers also found ferns ranked in the top 15
¼ teaspoon ground cloves percent at air purification compared to woody plants and
1/8 teaspoon nutmeg other herbaceous plants.
(or substitute 2 teaspoons pumpkin pie spice
for cinnamon, ginger, clovers and nutmeg) "Researchers learned, for instance, that a fern can be 50
¼ teaspoon salt times more effective indoors at removing formaldehyde
¾ cup brown sugar than some other common houseplants tested, though all
1 cup half-and-half had a positive effect," Pollard noted. "Formaldehyde,
a volatile organic compound (VOC), can build up in
Preheat oven to 425°F. Place pumpkin in a large bowl. well-insulated modern homes.
Add eggs and whisk together. In a small bowl combine
the spices and salt with brown sugar. Add to pumpkin
"VOCs may originate from a variety of indoor sources
and egg mixture and stir until evenly distributed. Stir in
such as particle board, plywood, carpet, paper products,
half-and-half. Pour into pie shell.
tobacco smoke, and adhesives." Formaldehyde removal
Bake at 425°F for 15 minutes, reduce heat to 350°F and by plants was five times faster in light than in dark,
continue baking for 40-50 minutes or until a knife in- according to other researchers, so artificial lights in
serted in the center comes out clean. Makes 8 servings. winter could help your plants work longer and harder at
cleaning the air.
* Make Your Own Pumpkin Puree "In addition to the plants removing formaldehyde, soil
Cut the pumpkin in half and scrape out the seeds. Baked microorganisms inhabiting healthy potting soil also clean
pumpkin seeds make a great snack, so save them. If you up the air," she said. "The bottom line is, ferns and other
don’t mind cutting the skin off the pumpkin, chunks of
pumpkin will steam or boil in about 15 minutes. Otherwise, houseplants that freshen the air we breathe. Get some
place the pumpkin halves flesh side down on a baking tray, plants, give them some light, and take in a deep breath
add about ½ cup water, cover with foil and bake at 350
degrees for about an hour or until the flesh is tender. Allow
of fresh air."
pumpkin to cool then scrape flesh from skin. Puree pump- Source: http://urbanext.illinois.edu/gardenerscorner/
kin in a food processor or put through a ricer or food mill.
Place in a sieve lined with cheese cloth and allow excess issue_07/winter_02_11.cfm
liquid to drain off.
Extra pumpkin puree can be frozen.
Page 7
Herb B.’s proper chain tension must be maintained so that the
chain moves freely around the bar but does not hang
down from the bottom edge. Keep the bar groove clean
and be sure the oil hole is clear.
Years ago a friend from the Adirondack mountains said,
" I am going to do a walk around". I asked what that Check for any loose bolts or nuts, and tighten when
was. needed. The sprockets and filters should be checked be-
He explained that since everything would either be fore each use. Use the proper gas and oil mixture. Keep
frozen to the ground or covered in snow he always the fuel and oil stored in safety containers and away
took a walk to see if he liked what he saw prior to the from any other combustible materials. Finally, keep the
onset of winter. chainsaw clean. After each use and during use, clean ex-
cess oil and sawdust from the saw.
As an “I'll get it later” kind of guy, this walk around has
saved many run over tools or hours trying to free a It is important to wear protective clothing when oper-
chain from Mud's heavy frozen grasp. ating a chainsaw. Wear close fitting clothing that is com-
- By Herb B. Sentur, Homesteader fortable, but is not loose and baggy so that it might be-
come caught in the saw. You should wear heavy work
pants without cuffs. Safety-toe shoes protect the feet.
Respecting the Chainsaw A hard hat should be worn along with an attached visor
By: George W. Hamilton, University of New or safety glasses. The noise generated by a chainsaw is
Hampshire Cooperative Extension many times greater than the human ear can withstand.
Therefore, ear plugs or earmuffs are also a must.
It is the time of year
that many people are Each tree is different and must be dealt with individually.
cutting firewood for Look for potential hazards on the ground, overhead, and
their fireplaces and within the tree itself before you start to cut. This includes
woodburning stoves. The chainsaw is an important keeping people and pets clear of the work area. Do not
tool for cutting firewood for home use. Preventing cut trees on windy days because it can change the direc-
accidents when using a chainsaw should be foremost in tion of fall.
the minds of the operator. Careless chainsaw opera-
tors endanger not only their life, but also the lives of Prepare the work area around each tree by removing
other individuals around the work area. obstacles such as brush. Don't work alone in isolated are-
as and be sure someone knows where you are working.
Each year thousands of people are injured in chainsaw Plan an escape route when cutting trees and/or what to
accidents. Many of these accidents and injuries are due do in the event of an emergency. The escape route
to ignorance or carelessness of the operator. Ninety- should extend back and diagonally to the rear of the ex-
two percent of injuries are to the hands and legs. Most pected falling line.
fatal accidents result from injury to the head and neck.
Kick-back occurs when the chain coming around the tip
Before operating a chainsaw the operator should al- of the saw bar comes in contact with a solid object such
ways read the owner's/operator's manual. It is always a as a rock, another log, or the ground. Avoid kick-back by
good source of basic information on maintenance and keeping the saw bar tip clear of other objects. Avoid dan-
operation of a chainsaw. If you are a new or first time gerous and awkward positions when cutting. Never saw
chainsaw operator seek out proper training and a from a ladder or when off-balance.
demonstration of how to use the saw. The dealer
where the saw was purchased is a good starting place. Do not use the chainsaw when fatigued, ill or when your
reactions are slowed. This includes when taking medica-
Be sure that the chainsaw is in proper working condi- tion or after drinking alcoholic beverages. Always be alert
tion. There are certain basic maintenance rules that and cautious. Respect your chainsaw but don't be afraid
need to be followed. First, keep the chain sharp. The of it.
Page 8
A Timetable for your Thanksgiving Meal
Whether this is your Just Before Serving Dinner
first time preparing a 1. Mash potatoes.
Thanksgiving meal or 2. Put cold food on the table.
your tenth, there’s a 3. Remove all stuffing from inside the turkey.
lot of planning to 4. Carve the turkey.
make sure all your
food is ready to set
on the table at the same time. Here’s a timetable Thawing your Turkey
that can help you pull off your meal like a pro.
Three Days Before Thanksgiving The two best ways to thaw your turkey safely are in the
1. Begin thawing your turkey in the refrigerator. refrigerator or in cold water. Microwave thawing is an
(Refer to charts below for thawing time) option, if your microwave is large enough. Check this
2. Make cranberry sauce, pie and any side dishes that USDA resource for microwave thawing: How to Safely
can be reheated just before serving. Thaw Turkey
The easiest way that takes the least amount of attention
The Day Before Thanksgiving
is thawing in the refrigerator, but this takes up to 6 days
1. Make the stuffing. The turkey should be thawed
for a 20-pound turkey, so be sure to plan ahead. To thaw
enough to remove the heart, liver, gizzard and neck
in cold water, you’ll most likely do it in your kitchen sink
(giblets) from the turkey cavity.
which will keep you from using your sink for other
2. Cover turkey and return immediately to the refrig-
purposes. While it will take less time, it requires more
erator.
attention because you need to change the water every 30
3. Peel and dice potatoes into 1 ½” -2” chunks. Refrig-
minutes to make sure the water remains below cold
erate them submerged in cold water to keep them
throughout the thawing process.
from turning brown, adding 1 Tbsp of lemon juice
will also help and won’t affect the flavor.
Thawing in the Refrigerator
Thanksgiving Day
1. Prepare turkey for roasting in the oven by patting it Keep the turkey in its original wrapper. Place it on a tray
dry. Do not wash the turkey because that could or in a pan to catch any juices that may leak, to prevent
spread bacteria, and not all bacteria will be washed cross-contamination with other foods in the refrigerator.
off anyway. Use the timetable below to be sure your turkey is
2. If you decide to stuff your turkey, do so just before thoroughly thawed before going in the oven. A thawed
placing the bird in the oven. turkey can remain in the refrigerator for 1 to 2 days. If
3. Set the table, this can be done early to save time necessary, a turkey that has been properly thawed in the
later. The family can help with this! refrigerator may be refrozen.
4. One hour before turkey is to be served, start the
potatoes. In the Refrigerator (40° or below)
Allow approximately 24 hours for every 4-5 pounds
After the Turkey Comes Out of the Oven
1. Remove turkey drippings and juices from the turkey 4 to 12 pounds 1 to 3 days
roaster, so they can be used for the gravy. 12 to 16 pounds 3 to 4 days
2. Cover the turkey loosely with aluminum foil to keep
it warm. Let the bird stand for 20 minutes before 16 to 20 pounds 4 to 5 days
carving.
3. Put side dishes and stuffing (if it is to be cooked 20 to 24 pounds 5 to 6 days
separately from the inside of the turkey) in the ov-
en to bake. …..continued on next page
4. Make gravy.
Page 9
Thawing your Turkey - continued
Thawing in Cold Water
Keep the turkey in its original wrapper, then put it in a second secure plastic bag to keep the turkey from
absorbing water. Submerge your wrapped turkey in cool tap water. Change the water every 30 minutes. The
turkey must remain below 40°F while thawing. Cook the turkey immediately after it is thawed. Do not refreeze.
The University of Illinois Extension has an excellent
In Cold Water
website, Turkey for the Holidays, that’s full of tips for
Allow approximately 30 minutes per pound
preparing a holiday meal.
4 to 12 pounds 2 to 6 hours
12 to 16 pounds 6 to 8 hours
16 to 20 pounds 8 to 10 hours
20 to 24 pounds 10 to 12 hours
Farmers’ Markets Now Indoors: Plan a Local Thanksgiving Feast
Diane Whitten, Food & Nutrition Educator
Saratoga Springs has two All winter squash are an excellent source of vitamin A;
farmers’ markets year-round, they supply over 200 percent of the daily value in just
now both are indoors for the half a cup.
winter. The Saratoga Farm-
Buttercup Squash Baked with Honey
ers’ Market is at the Wilton
Mall in the food court area,
open 9:30-1:30. The Spa City 1 large buttercup squash*
Farmers’ Market is in the 2 large apples*, peeled, cored and sliced
Lincoln Baths at 65 South 3 tablespoon honey*
Broadway, open 10:00-2:00. 1 tablespoon butter
½ teaspoon lemon juice
Just in time for Thanksgiving you’ll find a wide variety of
1/4 teaspoon cinnamon
winter squash, including Buttercup. This squash is simi-
pinch nutmeg
lar in color to acorn squash, but is a bit larger, and some
people say it’s sweeter than the popular butternut Heat oven to 400 F. Cut squash in half through the stem
squash. Its yellow-to-deep-orange flesh makes it perfect and blossom ends; remove seeds and fibers. Place
for fall soups and stews, or simply roasted and served squash halves, cut side up, in a baking dish. Mix remain-
with butter as in the recipe below. Buy several squash ing ingredients, spoon into squash halves. Cover and
for your Thanksgiving meal, leftovers can be blended bake 40-50 minutes or until squash is tender. Makes 4
and be put it in the freezer for a quick meal side dish in servings.
the future, or as the base for a soup. Prepare the recipe Nutrition Per Serving: 160 calories; 5 g fat (4 g sat); 8
while your turkey cooks, then pop them in the oven mg cholesterol; 27 g carbohydrate; 2 g protein; 1 g
while your turkey cools. The recipe below can be dou- fiber; 60 mg sodium. Nutrition bonus: 212% daily value
bled to serve 8. Ingredients marked with an asterisk (*) vitamin A.
are available at either of the farmers’ markets in Sarato-
ga Springs.
Page 10Holiday Stain Removal Guide
‘Tis the season for stains on clothes and table linens! If your fabrics and decorations are washable, the following
reminders will help you get through the holidays with minimum stain removal frustration. Below are instructions for
removing some of the more common holiday stains. For best success, treat all stains within 24 hours. Older stains
are more difficult to remove. Remember to check that the stain has been removed before ever drying in the dryer as
the heat may set stains permanently.
Protein Stains
Egg Nog 1. Soak in cold water to soften and loosen protein.
Ice cream (Hot water cooks the stain into the fibers.)
Chocolate milk
2. Launder with regular detergent and warm water.
Milk puddings and pies
Tannin Stains
Beer and alcoholic beverages. 1. Do not pretreat with bar soap. (Soap sets tannin
Wine, berries stains.)
Citrus fruits/juices
2. Launder with detergent and warm/hot water.
Cola and soft drinks
Coffee, tea (if contains cream and sugar, 3. If trace remains, soak in all-fabric bleach solution for
treat as combination stain) five minutes. (or use all-fabric bleach in wash if stain
is not fresh.)
Oily Stains
Bacon fat 1. Spray with aerosol pretreatment spray or rub with
Butter solvent or liquid detergent, then wash promptly in
Mayonnaise hot water with detergent.
Salad dressing
2. An oily stain that sets more than a day in nylon, or
polyester or their blends will be hard to remove.
Dye Stains
Felt tip pen 1. Wash with detergent and hot water; bleach, using
Kool-Aid the type that is safe for the fabric. Follow bleach
Mustard bottle/package directions. All fabric bleaches usually
can be used on colored fabrics. Liquid chlorine
bleach in dilute solution is more powerful and effec-
tive for whites.
Combination Stains
Ball point 1. Treat protein portion of stain first.
Chocolate
2. Treat oily portion of stain as for oily stains.
Lipstick
Pine resin 3. Finally, bleach as for dye stains.
Turkey or other gravy
Page 11Why join for 4-H? 4-H School Outreach
Are you a teacher in Saratoga County looking for pro-
4-H Clubs are organized groups of boys and girls grams that support your classroom teachings? Look no
(minimum of five, ages 5-18) who are supported by further!
adult volunteer leaders. The club conducts meetings
and activities throughout the year, usually holding six
or more official meetings annually and frequently
includes opportunities for leadership, citizenship and
public speaking. It is authorized through the county and
state to use the 4-H name and emblem.
4-H Clubs engage youth in projects such as science,
technology, nutrition, public speaking, community 4-H School Outreach offers content rich, hands-on
service and more. 4-H'ers may participate in more than programs to elementary age children in Saratoga County
one project. Many 4-H'ers participate in projects over Schools and Home School participants. Classroom teach-
several years, working towards mastery in a subject or ers select from a variety of program that support their
skill. classroom teachings and help satisfy Next Generation
Learning Standards.
All programs consist of a full hour of immersion in a
specific subject in an age appropriate format
Information is presented in multiple forms including:
* Interactive large group discussion
* Individual and small group activities
If you or someone you know would like to become a
* Hands-on experience
4-H member, you can call and leave a message for
* Visually, orally and quantitatively
Leland at 518.885.8995 or email glb76@cornell.edu.
Program extensions are supplied for follow-up in the
classroom
Become a 4-H Leader
Allow 30 minutes for VIRTUAL LIVE portion of
4-H volunteer leaders are the core group of every program with 15 minutes between presentations
successful 4-H program! As a 4-H volunteer leader,
Presentations are designed to be fun, engaging,
you play a key role in helping young people grow as
and to allow children the opportunity for practical
individuals, acquire new knowledge and skills, and
application of new information as well as many
become active members of their communities. You will
chances for incidental learning
gain personal satisfaction and pride in knowing
you have contributed significantly to the personal Current age appropriate technology is used for
development of youth. presentations
All potential adult 4-H volunteers must go through our All programs include Teacher Packet with curriculum
screening process and introductory education class. extensions to continue the learning
Contact Leland Bunting at the 4-H office for a leader Click Here to view the 2020-2021 School Outreach
information packet. Catalog and Registration Form
Page 12textiles, clothing, food, nutrition and dairy. At present
our projects are pie time and dollars and sense.
Saratoga County
4-H Archives Corner The interests of the girls over many activities - work in
gardening, home grounds improvement, and dairy.
Many girls win prizes and money for themselves and the
Clubs ‘Round the County club by exhibiting and demonstrating at the County Fair
By Wendy McConkey, Records Management Officer in Ballston Spa. Each year our club exhibits some phase
of club work or something we have studied during the
Beginning in May of 1957 in Saratoga County 4-H, a year.
club member was chosen by the club to be the club The Bacon Hill Teen-A-Top has been active in events
historian. Their responsibility was to introduce the club sponsored by the 4-H. Carolyn Peck, a past member,
to Saratoga County in the 4-H newsletter called was chosen as a representative from Saratoga County to
“Saratoga County 4-H Club News.” These stories also attend Capital Day. She attended the governor’s recep-
appeared in issues of the Schenectady Union Star. tion at the Capital and sessions of Legislature and toured
This week’s Clubs ‘Round the County story was written places of interest in and about Albany.
byBarbara King of the Bacon Hill 4-H Club of Schuyler-
Last year Lori Johnson, Alta Peck and Barbara King
ville, and published in the September 1957 issue of
participated in county and sub-district demonstrations.
Saratoga County 4-H Club News.
Each was awarded a blue ribbon.
BACON HILL 4-H CLUB HAS 7-YEAR RECORD Marie Peck, a five-year member, has found raising
pheasants (given her by the State Conservation Depart-
Our club original was called the ment) vey profitable and enjoyable.
Bacon Hill Start and Finish and
with 10 members was organized Last year our club was represented in the 4-H Club
in 1950 under the leadership of Council by Alta Peck, who was treasurer until she left 4-H
Mrs. Harold Peck and Mrs. Willard work to go to college.
Peck of Bacon Hill. The 4-H was a
new experience for most of the For the first time four of our members attended the
girls and they were quite thrilled 4-H Club Congress at Ithaca last year. This trip gave
with the outstanding activities them a chance to tour the campus at Cornell University
offered them. and meet 4-H members from other parts of the state.
Three years ago, 1954, our club Last year Marjorie Peck, Marie Peck, Loi Johnson and
was reorganized as the Bacon Hill Alta Peck participated in the county dress revue. Loi and
Teens-A-Top 4-H Club. Rhoda Alta were chosen for the district dress revue and were
Peck, an older member, assisted blue ribbon winners.
us. Rhoda was interested in 4-H work and now is assis-
tant 4-H agent of Columbia County at Hudson. Our club In community projects our members made and
consists of eight members led by Mrs. Harold Peck and dressed small dolls for Christmas packages and have
Mrs. Earl Johnson. Officers are: President, Barbara King; waited on tables at community suppers.
vice president, Lori Johnson; secretary, Marjorie Peck;
treasurer, Marie Peck ; and recreational leader, Shirley Everyone looks forward to achievement night when
Peroha. they receive the awards for the hard work they put into
their projects.
Throughout our seven years of membership, we have
covered many projects, including all those listed under By BARBARA KING
Page 13Website and Social Media
Click the photos to be navigated to each of our Facebook accounts:
CCE Saratoga 4-H CCE Equine Agriculture Capital Region
Economic PRISM
Development
Who We Are
Board of Directors Agriculture Program Committee
John Cromie, President John Barnes Craig Devoe, President* John Mishoe, Secretary*
Ed Hersh, Vice President David Wood Laurie Kruppenbacher, Vice Pres. Leland Bramer
Stacy Simmons, Treasurer Mike Smith , Supervisor Rep. * Board Representative
John Mishoe, Secretary Pat Clairborne, Cornell Rep. 4-H/FCS Program Committee
James Holbrook, Chair Kristine O’Rourke
CCE Staff Members Donna Ringwall, Vice Chair Paul Laskey, Jr.*
William Schwerd Sharon Bellamy Eileen Lindemann, Secretary John Mancini*
Susan Beebe Kelly Hurley Kohlby Himelrick, Student Meg Soden
Jessica Holmes Wendy McConkey * Board Representative
Nicolina Foti Lia Palermo-Sershan Eastern NY Commercial Horticulture
Jennifer Koval Ellie Hackett Crystal Stewart Teresa Rusinek
Greg Stevens Bud South Elizabeth Higgins Jim Meyers
Leland Bunting Kris Williams Elisabeth Hodgdon Dan Donahue
Brieanna Hughes Nicole Campbell Mike Basedow Maire Ullrich
Julie Curren Lauren Henderson Ethan Grundberg Chuck Bornt
Kim Wilbur Lauren Mercier Laura McDermott
Mona Clear Blue Neils
Diane Whitten Ariane Tanski Central NY Dairy, Livestock and Field Crops
Cindy Dort Allie Eustis Erik Smith Ashley McFarland
David Balbian Nicole Tommell
50 West High Street, Ballston Spa
(518) 885-8995
Saratoga@cornell.edu GC-SBN Leads
www.ccesaratoga.org Mike Ryan Erik Yager
Jim McNaughton
Building Strong and Vibrant New York Communities
Cornell Cooperative Extension is an employer and educator recognized for valuing AA/EEO, Protected Veterans, and Individuals
with Disabilities and provides equal program and employment opportunities.
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