Agriculture

Job Opening: Master Gardener Coordinator

Master Gardener logoMaster Gardener County Coordinator: Litchfield County

The UConn Extension Master Gardener Program is seeking applications for the position of Master Gardener Litchfield County Program Coordinator. This is a 16‐hour‐per‐week position and is a temporary, six‐month appointment. Renewal is optional pending coordinator review and availability of program funding.

Responsibilities include but are not limited to: providing leadership for the base county Master Gardener program. Successful candidate will coordinate staffing of program mentors, volunteers and interns; work with UConn Extension center/county‐based faculty and staff, as well as university‐based faculty and staff as needed. Will also need to work with allied community groups and Extension partners such as the CT Master Gardener Association and Extension Councils; train and supervise interns in the Extension center when classroom teaching is completed; arrange and conduct Advanced Master Gardener classes each year; create, develop and coordinate outreach programs and projects in the county. They will prepare annual reports on program activities, impacts, incomes, outcomes (number of clientele contacts); and communicate effectively with the state coordinator, other county coordinators, center coordinators and support staff.

Preference will be given to candidates who are Certified Master Gardeners, or with a degree in horticulture, botany, biology or equivalent experience. Interested applicants should possess strong organizational, communication and interpersonal skills and be able to show initiative. They should be able to demonstrate experience in working collaboratively as well as independently, and be willing to work flexible hours including some evenings and weekends. Must be familiar with Microsoft Office.

Volunteer experience is desired. Monthly reports shall be communicated to the state coordinator and topical information may be shared with others as requested.

Submit letter of application, resume and names of three references to:

Sarah Bailey, State Extension Master Gardener Coordinator at sarah.bailey@uconn.edu

Please put Master Gardener Coordinator Position in the subject line.

If you are unable to use email, you may send it to:

Sarah Bailey

State Extension Master Gardener Coordinator

University of Connecticut

1796 Asylum Avenue

West Hartford, CT 06117‐2600

Screening will begin immediately.

To print a copy of this description, download: County MG Position Description – Litchfield.

Cloe Labranche: 4-H Alumni Spotlight

Meet 4-H Alumni and UConn undergraduate Cloe Labranche. We met with her and chatted about her 4-H experience, and what she is up to at UConn.

Cloe Labranche (left) and Laura Irwin at the 2017 Little International Livestock Show at UConn.
Cloe Labranche (left) and Laura Irwin at the 2017 Little International Livestock Show at UConn.

How did you become involved with 4-H? Can you tell us about your 4-H experience?

I came from a non-ag family and found out about 4-H when I was eight years old from a neighbor. I was very interested in larger animals, and I was lucky to find a dairy club close to my hometown of Ellington. I joined the Merry Moo-er’s of Enfield a year later, and was involved with them until I aged out of 4-H.

Did you visit UConn for a 4-H event prior to attending UConn?

My 4-H club was full of wonderful leaders who pushed me to take advantage of as many 4-H experiences as possible, including the ones at UConn. I showed at the UConn poultry show and Dairy Day, along with various workshops that were held throughout the years. I spent a lot of time at UConn before I came here as a student.

Why did you apply to UConn? What are you majoring in, and when is your expected graduation?

I am a sophomore majoring in Animal Science and will be graduating in May 2020. I applied to UConn because I knew that the connections I made here in my 4-H years would open up many opportunities for career options. I also knew that the Ag program here is unlike any other.

Did 4-H influence your choice of university or major?

4-H played a major part in my decision; however; I think I would have ended up here regardless. I knew I wanted to work with animals before I knew about 4-H, and I also come from a family of UConn alumni.

What was the most challenging part of 4-H?

The most challenging part of 4-H was doing things out of my comfort level. I had many mentors who pushed me to do things that I might not have pushed myself to do in my youth. I was lucky to have people to encourage me to join the CT Quiz Bowl team, show at the Big E, attend the Citizenship Washington Focus trip, run for club and county officer positions, and many more. After 4-H, I have learned to push myself to do things that I might not have done otherwise. Doing so helps anyone make the most out of 4-H, college, and life.

What was the most rewarding part of 4-H?

The opportunities. Every single aspect of 4-H that I took advantage of made me a stronger person with skills I will use forever. It opened up a world of career options that made me excited for my future in animal science, and I hope to become a passionate worker when I begin my career, whatever that may be.

What is your favorite 4-H memory?

I attended the National 4-H Dairy Expo Trip in Madison, Wisconsin when I was 16. After a long day of educational workshops and hands-on activities, the whole group of 4-Hers from all over the country gathered in the dining hall of our housing area and had a square dance. I can’t think of a time I had more fun.

Is your course work at UConn building off of your 4-H experience?

Yes. This is something I notice especially now as a sophomore, where my classes are becoming less generic. I have had a slight advantage in almost all of my classes I have taken this semester because of the knowledge I have gained throughout my 4-H years.

After you earn your degree, what are your plans for the future? 

I would love to work with animal genetics, or possibly biosecurity and research with animal products. If you ask me again in a month, that answer might be different, because I have many interests within animal science careers. All I know is that I would love to do anything where I can help create more sustainable agriculture in the world.

Can you tell us about some of your other interests?

I have a passion for music and have been playing piano and guitar for 12 years.

Anything else you think we should know?

I would not be the person I am today without 4-H.

Tick Alert!

Headed outdoors? The recent warm weather has brought the ticks back out. Make sure you take precautions against ticks in October and November. Adult ticks are more active during this time of the year, creating a problem for both humans and animals.

These disease-carrying arachnids reside in moist areas, long grass and the leaf litter and will latch onto humans and animals alike. Although there are many different species of ticks, people generally think of one tick species in particular when worrying about illness: the deer tick. While the Deer tick is predominantly known for transmitting Lyme disease (caused by the corkscrew-shaped bacterium, Borrelia burgdorferi) it can also carry other disease causing agents such as Anaplasma phagocytophilum, Babesia microti and Borrelia miyamotoi. These are the causative agents of Granulocytic Anaplasmosis, Babesiosis and Borrelia miyamotoi respectively. A single tick has the potential to transmit one, two, or even all four of these illnesses simultaneously! Other species of ticks found in the Northeast such as the Dog tick (Dermacentor variablis), Brown Dog tick (Rhiphcephalus sanguineus) and Lonestar tick (Amblyomma americanum) can also be tested for different pathogens known to cause illness in humans and/or animals.

ticks
Photo: CVMDL
ticks being tested for Lyme disease at UConn lab
Photo: Heather Haycock

If you find a tick on yourself, your child, or your pet, remove it immediately but do not make any attempt to destroy it. The Connecticut Veterinary Medical Diagnostic Laboratory (CVMDL) at UConn can test the tick for all those pathogens. Ticks received at the CVMDL are first examined and identified by trained technicians using a dissection microscope. This identification process determines the species of tick, life stage, and degree of blood engorgement, all of which are factors that may impact transmission of pathogens to the person or animal (the host). Ticks may then be tested for the DNA of pathogens that are known to be transmitted by that tick species. Results are reported within 3-5 business days of receiving the sample. Next business day RUSH testing is available for an additional fee. The information obtained from testing your tick at UConn is very useful when consulting with your physician or veterinarian about further actions you may need to take.

Compared to 2016, this year, the CVMDL has seen a significant increase in the numbers of tick submissions to the laboratory. In the month of April the number of submissions increased 92% relative to the same month in 2016. The increases for other warm weather months were 104% in May, 70% in June and 60% in July. CVMDL speculates that changes in weather patterns this year may have affected changes in tick populations and with that, increased number of tick submissions to the lab.

CVMDL is the only laboratory in New England accredited by the American Association of Veterinary Laboratory Diagnosticians. The laboratory is located on the UConn-Storrs campus and provides diagnostic services, professional expertise, research and detection of newly emerging diseases, and collaborates with federal, state, and local agencies to detect and monitor diseases important to animal and human health.

How to send in ticks: Please send ticks in sealed, double zip lock bags accompanied by a small square of moist paper towel. The submission form and the “Do’s and Don’ts of tick testing” can be found on our website at http://s.uconn.edu/tickform. You can also watch a video produced by UConn Communications for the Science in Seconds series here.

Who Keeps Our Food Supply Safe?

Who keeps our food supply safe?

Rules, regulations, jurisdiction

 By Diane Wright Hirsch

Senior Extension Educator/Food Safety

 

I am often asked who to contact when someone has a concern about the regulation of our food supply. It might be a budding entrepreneur who needs to know which agency they need to contact to figure out which regulations they need to comply with. A consumer might want to report that they found something in a food product that shouldn’t be there (a piece of plastic, a rodent part) or they may suspect that an allergen is not properly labeled. A farmer might want to build a packing facility or commercial kitchen on their farm to increase the value of their food product with further processing. Processors may want me to act as a go-between in order to retain their anonymity while finding the answer to a question about regulation of their operation.  Sometimes these questions relate to a Federal rule or regulation. There are many layers that can be tough to wade through.

Connecticut is rather unique in the food regulation department: we actually have three agencies that have primary responsibility or “jurisdiction over” food. Most states have one or two.

The Connecticut Department of Public Health (DPH) Food Protection Program oversees regulations relating to foodservice operations: restaurants, department of public health logocaterers, temporary food events (fairs, community dinners), food trucks, and institutions such as college foodservice. The Program’s overall mission (as stated on their website), “is to reduce the risk of foodborne disease by ensuring reasonable protection from contaminated food and improving the sanitary condition of food establishments.”

The Program develops new and updates existing regulations. Recently, the Federal Model Food Code was adopted as the state’s food code. This allows for standardization with other states who follow that code—making it easier for businesses (i.e. Stop and Shop or Burger King) that have operations in many states to have similar rules to follow from state to state. Food Protection Program personnel train, certify and re-certify sanitarians in each local health district to ensure that foodservice operations in their jurisdictions are complying with the Connecticut food code. The local/city/district health departments carry out the actual inspection and regulation of the operations. All foodservice operations must be licensed. You can go to the website at www.ct.gov/dph, go to the A-Z menu and find both the Food Protection Program (under F) and a listing of all Local Health Department (under L). The phone number is (860) 509-7297.

The Food Protection Program is also responsible for monitoring complaints of foodborne illness and investigating outbreaks in collaboration with local health departments, the DPH Epidemiology Program, the US Food and Drug Administration (FDA) and the Centers for Disease Control (CDC). If you fear that you might have a foodborne illness you should contact either your local or the state health department.

The Connecticut Department of Consumer Protection (DCP) “regulates all persons and businesses that manufacture or sell food products in the State in order to detect and prevent the distribution of adulterated, contaminated, or unsanitary food products,” according to the website.

department of consumer protection logoThe Foods Program employs food inspectors who are responsible for inspecting retail food operations (grocery stores; big box stores that have grocery store operations, such as Costco or Walmart; farm stands and other retail operations). They also inspect food manufacturers and food operations that transport or store food (distributors). Many of these operations are licensed by DCP, who administers licenses for food manufacturing establishments, bakeries, non-alcoholic beverages including cider, wholesale and retail frozen desserts and vending machines. They are involved in food recall implementation. If you have food safety concerns regarding a Connecticut food processor or retailer (including food products they are selling) or if you want to start a food manufacturing business, the DCP is the regulatory agency to contact. The exception to this is meat and poultry processors. All meat and poultry processing is regulated by the United States Department of Agriculture (USDA) Food Safety Inspection Service (FSIS).

DPC’s website is www.ct.gov/dpc. Go to the “Programs and Services” tab and you will find the “Food Program” listed. Or call them at (860) 713-6160.

The third state agency with food safety responsibilities is the Connecticut Department of Agriculture (DoAg). Like the federal agency (USDA), the department of agriculture logoDepartment is involved in a variety of regulatory and marketing activities. If you have questions related to the products they regulate, you can give them a call at: 860-713-2500 or go to the website at www.ct.gov/doag.

Recently, the DoAg was given responsibility for implementing the Food Safety Modernization Act Produce Safety Rule in Connecticut. This is an FDA rule addressing the safety of fresh produce grown on Connecticut farms. The agency also provides produce farmers with a voluntary third-party audit program, called GAP (Good Agricultural Practices): sometimes grocery stores or produce distributors will require farms they buy produce from to have a third-party audit. The Agency also addresses animals and animal health, including food animals; milk and cheese producers and processors; retail milk sales; and a programs for small poultry producers who want to process and sell their birds directly to consumers and restaurants. The Bureau of Aquaculture addresses the safety of the Connecticut clam and oyster industries via water testing, regulation and licensing programs.

Sometimes the regulatory jurisdictions of these three agencies cross paths. A grocery store may have DoAg inspectors looking at their dairy case; a local health inspector checking out their rotisserie chicken operation and a DCP inspector conducting a regular whole-store inspection all in one week. A farmer who wants to develop a jam and jelly processing kitchen on the farm may have to contact the local health department to ensure that their commercial kitchen meets town regulatory requirements before the DCP inspects the processing operation. The farm could be visited by a DoAg inspector who is making sure the farm complies with the Produce Safety Rule.  This is why, at times, the regulation of food in Connecticut can be confusing. However, if you contact any of the agencies directly, they are able to direct you to the appropriate agency to handle your questions.

To add to this, there are also two agencies at the federal level who regulate food. The USDA Food Safety Inspection Service (FSIS) regulates all meat, poultry, and processed eggs. A few states have equivalent state inspection programs for these products, but Connecticut is not one of them. Therefore, anyone with questions about how meat and poultry is regulated or, if who wants to obtain a grant of inspection from FSIS (the only way you can legally process meat/poultry in Connecticut), must talk to the folks at FSIS.  The best place to start is the web site at www.fsis.usda.gov. You may also contact the Philadelphia regional office (215) 597-4219.

The Food and Drug Administration (FDA) regulates all foods that are not covered by FSIS. The enormity of the job is tempered by the fact that retail foods and foodservice are regulated by state food or public health agencies. In addition, the FDA may contract with state food and/or health agencies to carry out inspection programs for FDA regulated foods, including seafood, fresh juices, fresh and processed fruits and vegetables, and pretty much anything else. Check for the appropriate contacts on the web site, www.fda.gov. Click on the “Food” tab as FDA is responsible for pharmaceuticals, animal food, and many other health and food related areas. On the food landing page, there is information regarding how to contact the FDA directly.

For more information about regulation and food safety, visit our website at www.foodsafety.uconn.edu, check out some of the links in the article, or contact the Home and Garden Education Center at ladybug@uconn.edu or 1-877-486-6271.

My 4-H Story

MY 4-H STORY

By Mia Herrera

Mia Herrera and goat at show in KentuckyIt is safe to say that 4-H has more than just impacted my life. It has given me opportunities that would enhance my leadership and citizenship skills, and it has also shaped me into the person I have become. 4-H has provided life skill s and given me the confidence to take responsibility in preparation for a successful future, in both my career and helping others.

My 4-H experience started in 2006, when I was very young, at the age of 7. Our family had decided to purchase land to have chickens and dairy animals in order to produce homemade products for heal their living. I started out wanting to show the chickens because of how cute and cuddly I found them. Quickly my interest in showing chickens soon initiated my desire to show dairy goats as well at our local 4-H county fair.  For my first year showing a goat, I bought a doeling from a fellow 4-H member. I groomed that doeling, fed her, and cared for her as if she were my child. When it was time to bring her to the show ring, it was an event I could never forget. It was not about winning a ribbon (although my eyes lit up with such enthusiasm when the judge handed me that maroon ribbon with gold script for: “Participation”

written on the bottom of it). It was the thought of taking an animal that I had raised, taken responsibility for, and presented to the public eye. It was such a prideful moment for me! I was hooked. My desi re for more experience grew fast, and I began spreading across the map (you know like when Indiana Jones tracks his excursions in red on the map? That is how it felt anyway.) I was exhibiting at as many fairs as I could, determined to strengthen m y goat showing skills.

My first time entering the huge show ring at the State Fair, I was 8 years old. I inspected every comer, every animal, and the face of every showman. Every exhibitor in the ring had the same look of determination – ready to execute anyone who stepped in their path of winning the competition. Here I came with my little doeling, with her dainty little prance, and me, clueless of what the competition had in store for me. I learned what it truly meant to be in the State Fair. I showed my heart out, and I think the judge realized this. He pulled me aside after the show was over and sort-of interviewed me about where I bought my goats and m y experience so far. He was surprised to see that an exhibitor of my age was

attempting to show in such a tough competition, with adults on top of it. He took me around to some of the big breeders at the fair and introduced me to them. I spent the rest of the weekend at the State fair receiving advice from Dairy Goat Celebrities. Enhancing my showing skills was daunting at first. I began competing with not only youth, but also in the Open Shows, which consisted of 4-H Youth and various breeders that had been in the business for quite some time. Years passed from my first time showing a goat, and the more I practiced the more determined I became to make myself the best exhibitor.

After that time the State Fair Judge introduced me to some of the major dairy goat breeders, I became acquainted with some of the representatives and chairmen of the State Fair. They told me they were so impressed by my accomplishments as such a young youth exhibitor, that they chose me to conduct the Dairy Goat Showmanship Class and hands-on training portion of the State Fair Annual Pre­

Fair Seminar and Ethics Training! My task was to schedule and build a curriculum that would allow me to teach everything I had learned about showing a dairy goat, to over 100 youth exhibitors (and their parents). The pressure was on, but I grabbed that microphone and I showed every exhibitor how to tum, walk, set up, and groom their animals, even down to how to answer the judge when he wanted to evaluate your knowledge on the ADGA Scorecard and the conformation of the animal you were exhibiting.

Standing up in front of that many people, and presenting something I had learned so much about was difficult for me. Not because I was not prepared to present my knowledge on dairy animals, but because I was never a good public speaker, and I wasn’t sure how to go about explaining it all to them. Before 4-H, I was always shy. My development as a public speaker from County Events presentations of Public Speaking, and providing these annual seminars seemed to peak quickly.  That first time I just went for it, and after much improvement, I was able to give public speeches in various setting effortlessly. Between teaching other youth my knowledge and speaking out in school and other settings, I was confident I could do anything if I put my mind to it!

After my 6th year in 4-H, at 13 years old, I was invited to go to the American Dairy Goat National Show in Loveland, CO, with one of the Oberhasli Dairy Goat Breeders I met at the State Fair, who had seen me giving seminars on my knowledge of dairy animals. Never in my life had I seen so many lovely animal s I Walking into the show ring when it was time for Showmanship was nerve-wracking. Compared to prior experiences, this was not the type of pressure I felt when I had to stand up in front of 100 youth and give a seminar. THIS was not showing my first time at the State Fair. It was more than that. I was being live-streamed across Amen ca. My family, friends, everyone was sharing this moment with me. It was talking my breath away. Before I stepped into the ring, however, I heard a familiar voice behind me say “you can do this!”. It was the judge from the State Fair! My confidence came back, and I was ready to go. There were 54 other youth competitors in my division, and after 2 bloodcurdling hours, I walked out of that show ring 3rd place in my division, in all of the U.S. What an emotional life experience.Mia at her graduation from Woodstock Academy

As my confidence grew after having exhibited at so many fairs, I began conducting other seminars and showmanship clinics with other 4-H and FFA groups that were implementing Dairy Goats into their curriculums. I found it satisfying and refreshing to help other youth be prepared for the State Fair competitions as well as National Competitions. I felt it would be a nice gesture to not only share all the knowledge I had obtained throughout my experience as a youth exhibitor, but it would be something that would help me grow as an individual. My life experiences with 4-H also enhanced my academic standing and improved my overall achievement in many aspects of my life. For both 4-H, and during homeschooling / my High School years, I served many community service hours monthly, if not weekly. These hours included cleaning up local historical sites to singing Christmas Carols at retirement homes There were times when I would supervise Petting Zoos for rehabilitation centers and schedule Summer Camp clinics on how to mil k, raise, and make dairy products from goats. Organizing my time as well as my knowledge in 4-H has helped me establish who I am, and grow as a person. I realized after many years in 4-H that even my career goals were set to help others. 4-H just makes you a better person! I plan on incorporating my knowledge of the Spanish language along with my knowledge on agriculture and husbandry to conduct classes as a professor here and in other countries giving lectures on how to rai se dairy animals for homesteading purposes. In all, 4-H is the best thing that has ever happened to me, and I look forward to staying involved in it, making a difference in my community, and passing on my knowledge in the future.

Sustainable Landscape News

UConn turfgrass field day - Vickie Wallace presenting Vickie Wallace is an Extension Educator and Program Director of UConn’s Sustainable Turf and Landscape Program. Ms. Wallace is part of a team of Extension specialists that provides Integrated Pest Management (IPM) education for CT landscape professionals and homeowners. One focus of Ms. Wallace’s program is the training of municipal and school grounds managers who maintain safe athletic fields and grounds without the use of pesticides, which are banned on school grounds in CT. In June, 75 turf managers and landscaping professionals took part in a 2-day Municipal Turf and School Grounds Managers Academy.

Ms. Wallace has also co-organized several other Extension programs, including both a School IPM and a Native Plants & Pollinators workshop. She has written and disseminated numerous educational articles on many topics, including Water Conservation in CT Landscapes, Deer Resistant Plants, Sustainable Landscaping, Designing and Maintaining Meadows, and Using Weather Stations for Athletic Field Maintenance. She has spoken at multiple regional and national conferences, including at this month’s New England Grows conference in Boston, MA. Additionally, she is developing a new UConn Extension website focused on Sustainable Landscaping.
Ms. Wallace is also co-leader on a research project, funded by the Northeast Regional Turfgrass Foundation and Northeast Sports Turf Managers Association, evaluating turfgrass species and overseeding rates as part of an athletic turf care program.

Locally Sourced Food – Even in Mid-Winter

By Diane Wright Hirsch, MPH

Senior Extension Educator, Food Safety

 

vegetablesAfter a not-so-local food-filled holiday season (including, I must confess, raspberries, grown somewhere in South America, in a fruit salad), it might be a good time to get back on track. Though it can be more difficult in the winter, eating locally sourced foods is far from impossible in these mid-late winter months.

Eating seasonally can get a bit tedious over the long hard winter if your supply is limited by either amount or variety. But, many farmers are now extending their growing seasons with greenhouses, high tunnels and other production methods. You may find the fruits of their winter labor at a winter farmers’ market near you. Actually, there are at least 9 of these markets in the state—one is likely not far from you. Included are the Fairfield Winter Market; the Litchfield Hills Farmers’ Market in Litchfield; the New Milford Farmers’ Market; CitySeed’s indoor farmers’ market in New Haven; Stonington Winter Farmers’ Market; Coventry, Ellington, and Storrs Winter Farmers’ Markets in Tolland County; and Stonington Farmers’ Market. Check with the local market near you for hours, days and times: they are easily searchable on the internet. Some meet only once or twice a month, others continue to be open weekly.

Keep in mind that shopping at the farmers’ market in the winter is different than in the summer—or than in a super market in the winter. The food choices will be different. You might find beets, carrots, celeriac/celery root, Jerusalem artichokes, kohlrabi, parsnips, potatoes, radishes, rutabagas, salsify, sweet potatoes, turnips, and winter squash. If you are not familiar with, let’s say, kohlrabi or rutabaga, type the name into your favorite search engine (or leaf through a good general cookbook) and you will be sure to find a tasty recipe or two.

You might also discover Belgian endive, Brussels sprouts, cabbage, chicories, curly endive (frisée), escarole, kale, radicchio, and spinach or other greens that are being produced in high tunnels or greenhouses.

Hearty leafies like escarole, chicories, endive and radicchio make a great base for a winter salad.  Because they have stronger flavors than the usual romaine or ice berg, they make a great base for other seasonal foods. Try escarole or arugula with pears and walnuts. Or try making a coleslaw with red cabbage and shredded kale—it is really delicious with dried cranberries or chunks of fresh apple added.

Flavor your winter veggies with leeks, onions and shallots. They can pretty much all be used interchangeably, but there are subtle flavor and pungency differences that may lead the eater to favor one over another. Try them raw, in salads; cooked, in just about any soup, stew, stir fry or casserole; or roasted, alone or mixed with other winter vegetables.

Winter fruits and vegetables are not the only edibles to be found at the winter markets.  Connecticut producers of beef, lamb, pork, chicken and even, in one market, duck, are found at all of the winter markets. Pick up potatoes, carrots, onions and beef or lamb for a Connecticut grown stew! Connecticut shoreline sourced seafood, including clams and lobster, is sold at several markets. Eggs, milk, yogurt and a wide array of artisan/farmstead cheeses are available as well. Locally produced animal protein foods can be a bit more pricey than the supermarket variety, but one taste and you will know that is was worth it. Give them a try and you will be hooked.

Finally, you might be lucky enough to find maple syrup, honey, locally produced cornmeal, dried beans, or pasta sauces made from Connecticut grown tomatoes, pickles and relishes made from a variety of vegetables from local farms.

And, keep in mind that the mid-winter diet calls for some seasonal vitamin C. While not grown locally, citrus fruits are certainly a seasonal food. It makes sense to add them to your grocery list at this time of year-even if you know they won’t be found at your local farmers’ market. First of all they provide vitamin C and other nutrients that might be difficult to find in a limited seasonal diet. Look for those grown in the US, including Texas, Florida, Arizona, and California, if that will make you feel better (local can be defined as you see fit, here!). Sliced oranges are great in winter salads made of a mixture of radicchio, escarole and endive. The sweetness of the oranges offsets the bitterness of the greens. Finish with some balsamic vinegar and a little olive oil. You can also use dried cherries or cranberries in this salad along with some walnuts or pecans.

Sprinkle orange juice over cooked beets or carrots, or use the rind in cranberry bread. Limes and their juice are often used in recipes that are Indian, Central American or Caribbean in origin. A bit of lime juice along with a handful of cilantro will make a black bean soup even better.

For more information on eating locally and seasonally, contact the Home and Garden Education Center at ladybug@uconn.edu or 1-877-486-6271 for more information.

New London County Master Gardener Signature Projects 2017

garden at Riverfront Childrens' CenterMaster Gardener Signature Projects 2017 

Camp Harkness for the Handicapped, Waterford. People with disabilities spend time at the Camp during the summer months. Master Gardeners assist the clients with gardening activities and maintain the wheelchair accessible plants. In the winter, they work with seniors in the greenhouse. This project has been ongoing for a long time with a regular group.

Connecticut College Arboretum, New London. Another long-time association. Master Gardeners lead tours, give lectures, and work on maintenance of the Arboretum’s conifer collection.

Gay City State Park, Hebron. This project is a collaborative effort amongst the Master Gardener Program (MG), the State of Connecticut Department of Energy and Environmental Protection (DEEP), and the State Park Service (SPS). It is funded by the Salmon River Estuary Coordinating Committee (SRECC) and the Connecticut Master Gardener Association (CMGA). A water quality problem, identified by DEEP, was brought to the attention of the New London MG office by the SRECC. It was agreed that the water quality problem could be addressed with a habitat restoration adjacent to the swimming area that would discourage nuisance geese. The project design has been approved by the SPS and planting will begin in spring, 2018.

Riverfront Childrens’ Center, Groton. The Center received a grant from the Ledge Light Health District for refurbishing the Center’s raised bed gardens. The grant required oversight of the project by a master gardener, who has been educating the Center’s staff on gardening and involving the children with the planting and harvesting of vegetable crops. This project will be an ongoing program and fits well with the Extension Nutrition Education Program, which was already in place at the Center.

Urban Agriculture Graduates

German Cutz, UConn Extension educator and urban agriculture program coordinator urban agriculture graduate speaks at graduation ceremony in UConn Extension office in Bethel

UConn Extension Urban Agriculture Program – Graduation Ceremony. On January 16, 2018 UConn Extension graduated 9 new urban farmers who completed a year-long training. To be able to graduate, students needed to complete five modules: botany, soils, entomology, vegetable production, and integrated pest management (30-40 hours each) and pass each with at least 70% or higher grade. Extension educator German Cutz, and all of Extension, is very proud of graduates and hope many more join us this year. Congratulations!
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Ceremonia de graduación del Programa de Agricultura Urbana de la Extensión de UConn. El 16 de Enero del 2018 La Extensión de UConn graduó 9 nuevos agricultores urbanos quienes completaron un entrenamiento de un año. Para graduarse, los estudiantes necesitaron completar cinco módulos: botánica, suelos, entomología, producción de vegetales y manejo integrado de plagas (30-40 horas cada uno) y pasar cada módulo con una calificación de 70% o más. Estoy muy orgulloso de los graduados y espero que muchos más se unan este año. Felicitaciones!

Urban Agriculture Extension Program

farmers market
Urban agriculture students at the Danbury Farmers Market.

German Cutz is our Extension Educator for Sustainable Families and Communities. Here is a quick snapshot of a few of his programs for this fall:

  • Nine out of 11 participants completed the year-round urban agriculture training in Bethel. They graduation ceremony is being planned for January 16th, 2018.
  • Bethel urban agriculture program is currently recruiting new participants for the 2017-2018 course. There are six participants for the new round.
  • Bridgeport urban agriculture program started on November 16th. Green Village Initiative (GVI) is collaborating with UConn Extension providing classroom and garden space. Thus far, 15 people are enrolled in the program.
  • Knox Farms in Hartford has agreed to start the urban agriculture program in spring 2018. No date confirmed yet.