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November 28-29:
Thanksgiving Holiday
Office closed.
December 17:
Crop Sustainability & IPM Workshop
December 25:
Christmas Day
Office closed.
January 1:
New Year's Day
Office closed.
January 7:
Pesticide Applicator Certification Training
January 21:
Pesticide Applicator Certification Exam
January 25:
Seed Swap Saturday
February 6:
Southern Maryland Vegetable & Fruit Mtg
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October-November 2019
Happy Thanksgiving to you and your family from the Anne Arundel County Extension office!
Karol Westelinck Dyson
Capital Area Extension Director
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Mark Your Calendar!
Crop Sustainability & IPM Workshop
Tuesday, December 17, 2019, 6:00-9:00 PM
Anne Arundel County UME
Make plans to attend the Crop Sustainability & IPM Workshop, at the Anne Arundel Extension Office, Tuesday, December 17, 2019 from 6:00 p.m. to 9:00 p.m.
This workshop will explore advanced crop production practices focusing on sustainability, food security and integrated pest management tactics.
Click
here to learn more.
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Don't Wash That Turkey!
Jeanette Jeffery, Healthy Living Educator
With November fast approaching, plans are in the making for Thanksgiving gatherings and, of course, turkey. To ensure that everyone leaves the table both happy and healthy, here are five food safety tips from the United States Department of Agriculture (USDA):
Tip 1: Don't Wash That Turkey.
According to the most recent Food Safety Survey, conducted by the Food and Drug Administration, 68 percent of the public washes whole turkey before cooking it. USDA does not recommend washing raw meat and poultry before cooking. Washing raw meat and poultry can cause bacteria to spread up to three feet away. Cooking (baking, broiling, boiling, frying or grilling) meat and poultry to the right temperature kills any bacteria that may be present, so washing meat and poultry is not necessary.
Tip 2: Use the refrigerator, the cold-water method or the microwave to defrost a frozen turkey.
There are three safe ways to defrost a turkey: in the refrigerator, in cold water and in the microwave oven. Thawing food in the refrigerator is the safest method because the turkey will defrost at a consistent, safe temperature. It will take 24 hours for every 5 pounds of weight for a turkey to thaw in the refrigerator. To thaw in cold water, submerge the bird in its original wrapper in cold tap water, changing the water every 30 minutes. For instructions on microwave defrosting, refer to your microwave's owner's manual. Cold water and microwave thawing can also be used if your bird did not entirely defrost in the refrigerator.
Tip 3: Use a meat thermometer.
The only way to determine if a turkey (or any meat, poultry or seafood) is cooked is to check its internal temperature with a food thermometer. A whole turkey should be checked in three locations: the innermost part of the thigh, the innermost part of the wing and the thickest part of the breast. Your thermometer should register 165°F in all three of these places. The juices rarely run clear at this temperature, and when they do the bird is often ov
ercooked. Using the food thermometer is the best way to ensure your turkey is cooked, but not overdone.
Tip 4: Don't store food outside, even if it's cold.
Storing food outside is not food safe for two reasons. The first is that animals, both wild and domesticated, can get into food stored outside, consuming it or contaminating it. The second is temperature variation. Just like your car gets warm in the summer, a plastic food storage container in the sun can heat up and climb into the danger zone (above 40°F). The best way to keep that extra Thanksgiving food at a safe temperature (below 40°F) is in a cooler with ice.
Tip 5: Leftovers are good in the refrigerator for up to four days.
Cut the turkey off the bone and refrigerate it as soon as you can, within 2 hours of the turkey coming out of the oven. Leftovers will last for four days in the refrigerator, so if you know you won't use them right away, pack them into freezer bags or airtight containers and freeze. For best quality, use your leftover turkey within four months. After that, the leftovers will still be safe, but can dry out or lose flavor.
Source:
https://www.usda.gov/media/press-releases/2016/11/21/usdas-five-tips-food-safe-thanksgiving
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Do you have a plant question? Pests in your house? Not happy
with your lawn? The University of Maryland Home and
Garden Information Center can help. Visit their website:
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4-H at the Anne Arundel County Fair
Allison Bullock, Treasurer
Harwood 4-H Livestock Club
Harwood 4-H Livestock Club along with Kinder Farm Park 4-H Club had a great time showing livestock. We also participated in skills and knowledge activities that were a lot of fun. The
livestock auction went well, and the animals sold for a fair price after the 4-H members
spent time feeding, watering, and walking their animals for the more than 5 months of the livestock season. The animals and 4-H members were happy and healthy.
Many of our members took home champion banners and showmanship awards. Our older members are very helpful to the younger members as they are learning and are good mentors.
At the end of the fair all 4-H members worked together for fair clean up helping where they could. Overall, I believe Anne Arundel County's 4-H members had fun and enjoyed the fair.
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It's Turkey Time!
How can I tell if my turkey done? Is my turkey gluten-free? The Butterball Turkey-Talk Line®
can help! From November 1st through December 24th Butterball® experts are available to answer your questions via telephone, email and online chat. Visit their website -
www.butterball.com/turkey-talk-line - to learn more.
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A Day in the Life of a Farmer!
From Farm to School
LaTasha Coleman, Principal Agent Associate
On November 1, 2019, farmer Kayla brought the farm to Ferndale Early Education Center! All 180 students, along with teachers and staff were able to spend time learning about a day in the life of a farmer. Before farmer Kayla's visit, teachers read "Before We Eat from farm to table" in class, created questions to ask a farmer, and drew pictures of what they think a farmer looks like. During the farm to school event farmer Kayla showed the preschoolers where her farm is located using Google map, pictures of her working on the farm and the equipment she uses,
answered questions generated by the students, showed samples of items grown on her farm, and students planted
Seed Baby Necklace
using radish seeds to take home.
Farm to School programs are important to teach students where food comes from and how it makes it to the table. FSNE works with schools to provide a variety of interventions to teach the concept of Farm to School through farm to table-themed lessons and activities, tastings of locally-grown food, visits from a farmer, field trips to local farms and farmers' markets, and school gardening. If you are interested in planning a Farm to School program or event in Anne Arundel County, visit the
FSNE Farm to School Toolkit / or contact LaTasha Coleman at
[email protected].
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Interest in Urban Farming
Maria Gumerov, Extension Student Intern
Urban farming has the potential to advance sustainable living as well as strengthen local communities. That's why UME is interested in providing the most useful resources for current and aspiring urban farmers. But to supply the most helpful services, data is crucial. In July, we published a survey to assess interest in urban farming. We want to give a special thanks to those who have responded.
Here are a few things that we've learned. Based on the responses, half of the respondents had prior experience with urban farming while the other half haven't, and most of the respondents
 would prefer to produce fruit and vegetables. When asked what the number one obstacle to urban farming was, answers varied. Answers included site contamination, lack of business planning, government restrictions, and access to urban land as primary challenges. Preference for how to learn about urban farming techniques was also diverse. Answers included in-person winter class, summer workshops, online articles, and one-to-one consultations. All of the respondents had said that besides the support of UME, they needed community support to be successful.
For the survey to be more effective, more responses are needed to assess the needs of the urban farming community better. If you're thinking about urban agriculture, please take this short, 5-minute survey: click
here.
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New Ag Tech Time WebEx
Farming can be complicated. You may wonder what pest management strategy is best for your crop, or what variety of vegetables is suitable to plant. Such questions can leave us
overwhelmed. Fortunately, a new webinar is coming soon where you can directly ask any questions related to agriculture to Extension Agent, Dave Myers.
Ag Tech Time will be held
a few times a month at noon on WebEx. To be notified of when the webinar will occur, sign up on the Anne Arundel Extension website and provide your emailaddress to join our listserv. You may additionally provide your phone number if you would like to receive a text message for upcoming sessions. See you soon!
To register for Ag Tech Time click
here.
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Become an Anne Arundel County Master Gardener
Interested in becoming a Master Gardener? Master Gardeners are a group of gardening enthusiasts who are passionate about gardening, education, and volunteering in their community. The curriculum is presented by University of Maryland Extension faculty and trained Master Gardeners.
Click here for more information.
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EPA Rules that the Herbicide Glyphosate (Roundup) is not a Carcinogen, Reaffirms No Risk to Public Health
T
he U.S. Environmental Protection Agency (EPA) has taken an important step in the agency's review of glyphosate. As part of this action, EPA continues to find that there are no risks to public health when glyphosate is used in accordance with its current label and that glyphosate is not a carcinogen.
The agency's scientific findings on human health risk are consistent with the conclusions of science reviews by many other countries and other federal agencies. "EPA has found no risks to public health from the current registered uses of glyphosate," said EPA Administrator Andrew Wheeler. Proposed
action includes new management measures that will help farmers use glyphosate in the most effective and efficient way possible, including pollinator protections
"If we are going to feed 10 billion people by 2050, we are going to need all the tools at our disposal, which includes the use the glyphosate," U.S. Secretary of Agriculture Sonny Perdue said. "USDA applauds EPA's proposed registration decision as it is science-based and consistent with the findings of other regulatory authorities that glyphosate does not pose a carcinogenic hazard to humans."
Glyphosate is the most widely used herbicide in U.S. agriculture and has been studied for decades. Glyphosate is used on more than 100 food crops, including glyphosate-resistant corn, soybean, cotton, canola and sugar beet. Non-agricultural uses include residential areas, aquatic areas, forests, rights of way, ornamentals and turf.
Read about glyphosate the chemical in Roundup at EPA's website:
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Did you visit the Anne Arundel County Fair this year? Did you wonder what in the world 4-H is all about? Do you have children between 8 and 18 or know someone who does? If so, it's easy to learn more! Visit our website or email the the Anne Arundel County 4-H office at [email protected]. "4-H makes the best better!" |
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Agriculture & Natural Resources
Interested in agriculture? There are many agriculture resources available on our website.
Agriculture Newsletters
Agriculture Calendar of Events
For more information, please contact
Dave Myers, Extension Educator, AGNR.
If you are interested in agriculture for YOUTH, please contact our office and speak with a member of the 4-H staff or email
Christa Stibolt. 4-H offers plant and animal science programs for youth ages 8-18. See the
4-H website for more details.
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Healthy Eating - Fried Rice
2 Tablespoons vegetable oil
3 cups brown rice, cooked and cooled
1 carrot, cut into 1/4-inch slices
1/2 bell pepper, chopped
1/2 cup onion, chopped
1/2 cup broccoli, chopped
1 Tablespoon soy sauce
1/2 teaspoon black pepper
1/2 teaspoon salt (optional)
1/2 teaspoon garlic powder
2 eggs, beaten
3/4 cup bite size chicken pieces, cooked
Heat oil in a large skillet over medium heat. Add rice and stir for 5 minutes. Stir in carrot, bell pepper, onion, broccoli, soy sauce, black pepper, salt, and garlic powder. Cook until vegetables are tender. Remove mixture from pan. Pour eggs into pan and scramble. Put vegetable mix and rice back in the pan and mix with scrambled eggs. Add chicken and cook until hot. Refrigerate leftovers.
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Did you know...
The history of how pumpkin pie became so popular is a story that smashes together medieval traditions, indigenous food from Africa and the Americas, and the most sought-after goods of ancient trade routes through Asia and the Middle East.
Click
here to learn more.
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Anne Arundel County Extension
97 Dairy Lane
Gambrills, MD 21054
410-222-3900
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Area Extension Director
Karol Dyson, AED
| Agriculture & Natural Resources
Dave Myers, Principal Agent
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Nutrient Management
Kayla Griffith, Nutrient Management Advisor
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Master Gardener Program
Nancy Allred, Interim Master Gardener Coordinator
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4-H Youth Development
Gretchen Sumbrum, Agent
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Food Supplement Nutrition Education Program
LaTasha Coleman, Principal Agent Associate
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