Purdue Extension -Ohio County- 412 Main St Rising Sun, IN

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1 Purdue Extension -Ohio County- 412 Main St Rising Sun, IN Jill Andrew-Richards, Agriculture & Natural Resource/4-H Youth Development Shannon Chipman Health & Human Sciences/4-H Youth Development Beth Terrill, Office Manager Trenna Jossart, Family Nutrition Program Assistant December Sun Mon Tue Wed Thu Fri Sat 6. 5:00 Jr. Leader Christmas Shopping & Pizza 7. Club Audits 6:00 YAB 6: H Lumberjacks 6: :00 Fairgrounds O3C 6: Office Hours M-F 9:00-4:00 Inside This Issue: Regional Beef 6:00PM Page 2: 4-H News Page 3: Judges & Leaders Clinic Page 4: 4H Enrollment Page 5: 4-H Enrollment Page 6: 4-H Enrollment Page 7: PARP Page 8: Yard & Garden Page 9: HHS Merry Office Happy Office 25. Christmas Closed 1. New Year Closed It is the policy of the Purdue University Cooperative Extension Service that all persons have equal opportunity and access to its educational programs, services, activities, and facilities without regard to race, religion, color, sex, age, national origin or ancestry, marital status, parental status, sexual orientation, disability or status as a veteran. Purdue University is an Affirmative Action institution. This material may be available in alternative formats. 26.

2 4-H Enrollment is October 1st January 15th!! Don t wait until the last minute to enroll! Be the first one! Ask your friends to join!! If you need assistance call or stop by the office. Junior Leader Activity December 6th Junior Leaders will be shopping for children in need at 5:00pm at Walmart in Aurora. Following the shopping we will go to Pizza Hut for pizza that will be provided by the Junior Leaders. We should be at Pizza Hut at 6:00pm. If you have questions please call Jill at Ohio County Fair Dates!!! June 23rd July 2nd State Fair & Left Over Exhibit Hall Projects are located at the Extension Office! If you have not picked up your project from the fair or from the State Fair please contact the Extension Office or stop in and pick it up.

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8 Purdue Yard & Garden Calendar By Rosie Lerner DECEMBER HOME (Indoor plants and activities) Check houseplant leaves for brown, dry edges, which indicates too little relative humidity in the house. Increase humidity by running a humidifier, grouping plants or using pebble trays. Extend the lives of holiday plants such as poinsettias and Christmas cactus by placing them in a cool, brightly lit area that is free from warm or cold drafts. Houseplants may not receive adequate light because days are short and gloomy. Move plants closer to windows, but avoid placing foliage against cold glass panes. Artificial lighting may be helpful. Because growth slows or stops in winter months, most plants will require less water and little, if any, fertilizer. If you are forcing bulbs for the holidays, bring them into warmer temperatures after they have been sufficiently precooled. Bulbs require a chilling period of about 10 to 12 weeks at 40 degrees F to initiate flower buds and establish root growth. Precooled bulbs are available from many garden suppliers, if you did not get yours cooled in time. Then provide two to four weeks of warm temperature (60 F), bright light and moderately moist soil to bring on flowers. When shopping for a Christmas tree, check for green, flexible, firmly held needles and a sticky trunk base - both indicators of freshness. Make a fresh cut, and keep the cut end under water at all times. Evergreens, except pines and spruce, can be trimmed now for a fresh supply of holiday greenery. YARD (Lawns, woody ornamentals and fruits) Prevent bark splitting of young and thin-barked trees, such as fruit and maple trees. Wrap trunks with tree wrap, or paint them with white latex (not oil-based) paint, particularly on the south- and southwest-facing sides. Protect shrubs such as junipers and arborvitae from extensive snow loads by tying their stems together with twine. Carefully remove heavy snow loads with a broom to prevent limb breakage. Protect broadleaves, evergreens or other tender landscape plants from excessive drying (desiccation) by winter sun and wind. Canvas, burlap or polyethylene plastic screens to the south and west protect the plants. Similarly, shield plants from salt spray on the street side. Provide winter protection for roses by mounding soil approximately 12 inches high to insulate the graft union after plants are dormant and temperatures are cold. Additional organic mulch such as straw compost or chopped leaves can be placed on top. GARDEN (Flowers, vegetables and small fruits) To protect newly planted or tender perennials and bulbs, mulch with straw, chopped leaves or other organic material after plants become dormant. Store leftover garden chemicals where they will stay dry, unfrozen and out of the reach of children, pets and unsuspecting adults. Once the plants are completely dormant and temperatures are consistently below freezing, apply winter mulch to protect strawberries and other tender perennials. In most cases, 2 to 4 inches of organic material such as straw, pine needles, hay or bark chips will provide adequate protection. Check produce and tender bulbs in storage, and discard any that show signs of decay, such as mold or softening. Shriveling indicates insufficient relative humidity. Clean up dead plant materials, synthetic mulch and other debris in the vegetable garden, as well as in the flowerbeds, rose beds and orchards. Make notes for next year's garden.

9 HEALTH & HUMAN SCIENES Tips for a low-cost holiday meal The holidays are upon us and with it comes the cost of feeding our loved ones. Whether you are cooking the traditional meal with all the fixings or trying some new recipes, here are some tips to help you put on a feast in the most cost effective way! 1. Reduce the amount of meat you are serving. Meat is usually the most expensive component of the holiday meal so cut back to just serving 1 meat instead of 2 or Be sure to check the sale ads at your local grocery store. Turkey becomes less expensive around Thanksgiving and into December so be sure to buy the whole turkey instead of just the separate pieces. 3. Healthier alternatives can be less costly also. If serving pie for dessert opt for serving a pumpkin or fruit based pie without a top crust. Pumpkin and fruit pies are usually cheaper and are more nutritious. Pie is ok to eat on Thanksgiving because its not an every day food! 4. Make the food yourself! Challenge your inner cooking star! The more boxes and cans you open the more expensive the food tends to be. However, consider what your time is worth and try to divide up some of the food between asking family members to help, using premade items and making some from scratch. 5. Have plan for leftovers! Be sure to put food up within 2 hours of serving in order to prevent food born illness and to prevent waste! 6. Beverages can add up quickly! Opt for serving water as your main beverage and jazz it up by adding some fresh cranberries and orange slices for a little holiday flare! 7. Watch how much you spend on disposable holiday table ware. This can add up quickly so try to purchase next year s paper goods after the holidays this year when they are half the price! Information Courtesy: When buying toys for little ones. Choose toys with care keep in mind child s age, interest and skill level. Look for quality design and construction in all toys for all ages. Make sure all directions/ instructions are clear to you and the child (when appropriate). Be a label reader look for and respect the labels that say Not recommended for children under three. Look for other safety labels including Flame Retardant/Flame Resistant on fabric products and Washable/ hygienic materials on stuffed toys and dolls. Information Courtesy: PageFiles/122476/281.pdf Cranberry Applesauce Recipe Courtesy: publications/4308e/ 4 large cooking apples, peeled and chopped 1 c. fresh or frozen cranberries 3/4 c. sugar 1 c. water 1/4 tsp. ground cloves 1/2 tsp. ground cinnamon Directions: Place all ingredients in a 3-4 quart saucepan. Bring to a boil. Reduce heat to low, cover and cook until apples are soft and the skin of the cranberries cracks and cranberries pop. Mash with a potato masher or puree in a food processor until smooth. Serve either warm or cold.

10 NON-PROFIT STANDARD US POSTAGE PAID LAWRENCEBURG, IN Purdue University Cooperative Extension Service PERMIT NO Main St. Rising Sun, IN Purdue University, Indiana Counties and U.S. Department of Agriculture Cooperating An Affirmative Action/Equal Opportunity Institution RETURN SERVICE REQUESTED