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From The Ground Up

Wildlife Seminar And Cookies Upcoming

By Pamela Redwine

Last week I had the opportunity to spend the week at MSU. I had several days of Inservice, an association meeting, and MSU Annual Conference.  

It was good to see everyone, especially since we didn’t have annual conference last year. I think everyone who attended got something good out of it and now we are ready to start the New Year with our new director.

Upcoming Events

· Monday, Nov. 15, from 4:30 p.m. – 8 p.m. is 4-H Horse Club Riding Practice.

· Tuesday, Nov. 16, the Yalobusha MHV will meet at 9 a.m. for the business meeting and at 10 a.m., Mike Worsham, with the Yalobusha Historical Society will have the program.

· Tuesday, November 16, at 6:30 p.m. there will be a Wildlife and Fisheries Seminar by interactive video titled “Nuisance Wildlife Species & Wildlife Damage.

· Thursday, November 18, at 4:30 p.m. – the 4-H Family and Consumer Science Club will have fun making “Cookies in a Jar” – and we may get to sample some too!

All of these programs are free and registration is not mandatory, but is preferred.  Please call the Extension Service at 662.675.2730 to let us know you will be attending.

Monday, November 15, is the last day to register for the December 7th Tummy Safe Exam.  If you are a child caregiver and needs this certification please contact the Extension Service to get more information.

The Yalobusha Forestry Association will meet Tuesday, November 30th at 6:30 p.m. at the Extension Office located in the Multi-Purpose Building in Coffeeville.  Refreshments will be served.  Please call the Extension office to let us know you will be attending.

Saving Pumpkin Seeds

Saving pumpkin seeds is probably not a good idea unless you know the pumpkin you are saving it from was not a hybrid variety. Most hybrid pumpkin varieties have at least one parent that imparts disease resistance that does not produce a desirable fruit. The odds are about fifty-fifty that you will grow the same pumpkin next year that you got the seeds from this year. Adventurous gardeners often plant the seed from hybrids just to see what they get, but the odds are not in your favor if you are trying to save money.

Prepping for Winter

November has arrived and soon we will be experiencing much cooler temperatures and a good frost or two to send our lawns into dormancy for the winter.  This also means that many of us will let our lawn care equipment sit idle for a few months as well.  

Some simple and easy winter storage preparation will ensure this equipment will perform when needed next spring.  A thorough cleaning of equipment to remove dirt, grass clippings etc. will prevent rust and corrosion and will reveal any damaged or worn parts that may need replacing.  Changing the oil, cleaning the air filter, and even replacing the spark plug before storage will have them ready to go when needed.  

If these engines will not be run for at least two months it is recommended that the fuel tank be drained and the engine run until all fuel is out of the carburetor.  

A couple alternative options is to add a gasoline stabilizer to the tank to prevent the gas from separating and leaving deposits to clog the fuel system or simply put a small amount of fresh fuel in the tank and run the engines for about ten minutes each month.

If you have equipment that has seen its better days now is a great time to purchase new equipment as many dealers have some great year-end bargains available.

Article Source: Horticulture Tips for November 1, 2010
Wayne Wells, Lelia Kelly, David Nagelasdf


“Living Well”

Pamela Redwine

Nutrition & Food Safety Area Agent


Thanksgiving Day Food Safety Tips


Food Safety starts from the purchase to the preparation, cooking and serving of the turkey and other traditional dishes.  Here are some helpful tips to keep your Thanksgiving day dinner safe, so you can enjoy the company of your family and guests.


Food safety Tips When Shopping

·         Buy your turkey preferable 1-2 days before you cook it

·         Pick up the turkey, dairy and eggs just before checking out

·         Bag the frozen turkey or keep it separate from fresh produce

·         Avoid buying fresh, stuffed turkeys


Storing the Turkey/Perishable Foods

·         Store the turkey in the freezer if you bought it early in the month.

·         Keep turkey in the refrigerator if cooking within 24-48 hours

·         Keep the turkey in its package in a pan to keep any juices from getting into fresh produce or food

·         Refrigerate store bought pumpkin pie


Thawing the Frozen Turkey Safely

·         Wash your hands with soap and water before handling the turkey or any food

·         There are 3 ways to defrost a frozen turkey safely:

o   Defrost turkey in the refrigerator (40?F) approximately 24 hours for every 4-5 pounds of turkey

o   Submerge turkey in its original package in a pan of cold water enough to cover the turkey.  Change the water every 30 minutes, and allow 30 minutes thawing for every pound.  Cook the turkey immediately.

o   Remove any packaging and keep turkey in a microwave-safe pan to catch any juices.  Thaw in the microwave oven.  Cook the turkey immediately

Note: Microwave ovens may vary.  Be sure to check the manual for the minutes per pound and power level to use for defrosting.


·         Remove any giblets from the turkey cavity and cook separately


Preparing Food Safely

·         Wash your hands with soap and water

·         Make sure working areas and surfaces, utensils and plates are also clean.

·         Use separate cutting or chopping boards for meats and for fruits/vegetables.  Avoid putting cooked food on cutting boards that have touched raw food.

·         Avoid wiping your hands that have touched raw food with dish towels.

·         Keep raw food away from vegetables and side dishes that will not be cooked.


Cooking Food Safely


·         Stuffing the turkey is not recommended.  Cook the stuffing separate.

·         Use a food thermometer.  You can’t tell if the turkey is cooked simply by looking

·         Check to make sure every part of the turkey reaches a minimum internal       temperature of 165oF, even if your turkey has a pop-up temperature          indicator.  Check the innermost part of the thigh and wing, and the thickest     part of the breast.

·         Let turkey stand for 20 minutes before carving to allow juices to set.

·         Stuffing should also reach a minimum temperature of 165oF.

·         Any dish containing eggs should be cooked to reach an internal temperature of 160oF.

·         Use a separate clean spoon whenever tasting food from the pot.  Do not use spoon for stirring to taste.


Serving Food Safely

·         Keep cold foods cold and hot foods hot.

·         Keep the pumpkin pie and any cold dessert in the refrigerator at 40oF

·         Use clean serving spoons for each dish.

·         Wash hands with soap and water before handling food or eating.

·         Carve the turkey with a clean carving knife and fork.


Storing Left-over’s Safely

·         Store left-over food within two hours after serving, including pumpkin pie.

·         Use several shallow storage containers to store left-over food.

·         Store in the refrigerator if eating left-over food within 3 days.  Label and        date.

·         Keep in the freezer for longer storage time.  Label and date.


Article Source:  Lillian Occena-Po, Ph.D., Assistant Professor, Dept. of Food Science & Human Nutrition, Michigan State University 11/06


Recipe of the Week by Pamela Redwine

 Herbed Turkey Breast with Orange Sauce


1 large onion, chopped

3 cloves garlic, minced

1 teaspoon dried rosemary

½ teaspoon black pepper

1 boneless skinless turkey breast (2 to 3 pounds)

1-1/2 cups orange juice

                Fresh rosemary sprigs (optional)


Slow Cooker Directions

1.       Place onion in slow cooker.  Combine garlic, rosemary and pepper in small bowl; set aside

2.       Cut slices about three-fourths of the way through turkey at 2-inch intervals.  Rub garlic mixture between slices.

3.       Place turkey, cut side up, in slow cooker.  Pour orange juice over turkey.

4.       Cover; cook on LOW 7 to 8 hours.  Serve turkey with sauce and fresh rosemary, if desired.

Makes 6 servings




Nutrients per Serving; about 4 ounces turkey

(cooked weight) with 1/3 cup sauce


Calories 203                         Fiber 1g

Fat 1g (sat<1g)                     Cholesterol   99mg

Protein 36g                            Sodium   70mg

Carbohydrate 10g


Exchanges:  ½ fruit, ½ vegetable, 4 lean meat


Recipe Source: Taste of Home Diabetic Cookbook 2008

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