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Get Creative with
Spring Salads

Spring is the time of year to eat more salad, and not just to help you shape up. Salads can be delicious, extremely refreshing, and an art form.  Begin your creation with ultra-fresh ingredients from local farmers, or from your own garden. Use a salad spinner to dry the leaves after washing. Then put together a variety of greens and add whatever flavors suit you. Fresh herbs, like basil, parsley, chives and most any vegetable will add interest. Add crunchiness with nuts, seeds, or croutons, and more flavor with cheese. No salad is complete without an easy to make, homemade dressing. Just find a jar with a lid and combine three parts olive oil with one part acid. Acid could be lemon juice or any type of vinegar.  Add a pinch of salt and pepper and shake the jar. Many variations may be made from this basic recipe by adding various herbs, garlic, mustard, or even honey. Lightly dress your salad to enjoy your sensational creation! This recipe is a jazzed-up version of the three parts oil to one part acid classic. Balsamic Vinaigrette Dressing 2 tablespoons honey 1 tablespoon Dijon mustard ½ teaspoon salt ½ teaspoon ground pepper ¼ cup balsamic vinegar ¾ cup extra virgin olive oil 1 garlic clove, minced In mixing bowl measure honey, mustard, salt, pepper and garlic. Stir with fork to combine. Add balsamic vinegar and stir. Gradually add oil, whisking with fork to incorporate. Stir until fully emulsified. Store in a jar with lid. Makes one cup. Taken from http://chinesegrandma.com/ This Caesar dressing has a tanginess that will make your tongue tingle. Caesar Salads are so delicious, but the traditional recipe contains raw eggs, posing a risk of foodborne illness. While I’m not an anchovy fan, the ingredient is essential. You’ll never realize it’s in the dressing. Eggless Caesar Dressing 5 anchovy filets 3 cloves garlic, chopped 1 teaspoon freshly ground black pepper ¼ cup lemon juice 2 tablespoons sherry or red wine vinegar 1 tablespoon Dijon mustard (I used brown spicy) ½ cup extra virgin olive oil ½ cup grated Parmesan cheese Combine all ingredients in a blender and puree until emulsified. Refrigerate in a sealed container for up to one week. Toss liberally with romaine lettuce, croutons and additional Parmesan for an authentic eggless Caesar salad. Makes one cup. Taken from http://www.thekitchn.com  Margie Mansure, M.S., R.D. is a registered dietitian/nutritionist and extension agent with NC Cooperative Extension. She offers personalized classes to improve the health of citizens in Watauga County through worksites, schools and community groups. margie_mansure@ncsu.edu. (828)264-3061

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container garden

Get Creative with
Spring Salads

Spring is the time of year to eat more salad, and not just to help you shape up. Salads can be delicious, extremely refreshing, and an art form.  Begin your creation with ultra-fresh ingredients from local farmers, or from your own garden. Use a salad spinner to dry the leaves after washing. Then put together a variety of greens and add whatever flavors suit you. Fresh herbs, like basil, parsley, chives and most any vegetable will add interest. Add crunchiness with nuts, seeds, or croutons, and more flavor with cheese. No salad is complete without an easy to make, homemade dressing. Just find a jar with a lid and combine three parts olive oil with one part acid. Acid could be lemon juice or any type of vinegar.  Add a pinch of salt and pepper and shake the jar. Many variations may be made from this basic recipe by adding various herbs, garlic, mustard, or even honey. Lightly dress your salad to enjoy your sensational creation! This recipe is a jazzed-up version of the three parts oil to one part acid classic. Balsamic Vinaigrette Dressing 2 tablespoons honey 1 tablespoon Dijon mustard ½ teaspoon salt ½ teaspoon ground pepper ¼ cup balsamic vinegar ¾ cup extra virgin olive oil 1 garlic clove, minced In mixing bowl measure honey, mustard, salt, pepper and garlic. Stir with fork to combine. Add balsamic vinegar and stir. Gradually add oil, whisking with fork to incorporate. Stir until fully emulsified. Store in a jar with lid. Makes one cup. Taken from http://chinesegrandma.com/ This Caesar dressing has a tanginess that will make your tongue tingle. Caesar Salads are so delicious, but the traditional recipe contains raw eggs, posing a risk of foodborne illness. While I’m not an anchovy fan, the ingredient is essential. You’ll never realize it’s in the dressing. Eggless Caesar Dressing 5 anchovy filets 3 cloves garlic, chopped 1 teaspoon freshly ground black pepper ¼ cup lemon juice 2 tablespoons sherry or red wine vinegar 1 tablespoon Dijon mustard (I used brown spicy) ½ cup extra virgin olive oil ½ cup grated Parmesan cheese Combine all ingredients in a blender and puree until emulsified. Refrigerate in a sealed container for up to one week. Toss liberally with romaine lettuce, croutons and additional Parmesan for an authentic eggless Caesar salad. Makes one cup. Taken from http://www.thekitchn.com  Margie Mansure, M.S., R.D. is a registered dietitian/nutritionist and extension agent with NC Cooperative Extension. She offers personalized classes to improve the health of citizens in Watauga County through worksites, schools and community groups. margie_mansure@ncsu.edu. (828)264-3061

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Gardening

Extension Evening
Garden Class Series

Extension Offers Free Basic Gardening Classes to the Watauga Community Whether you are already avidly gardening, or just turning your first soil, opportunities abound in the coming weeks to discuss techniques and tips in Extension’s classroom and a nearby educational garden. All classes run from 5:30 ­-7:30 pm and are free and open to the public. Pre­-registration is not necessary for any of the classes at the Extension Agricultural Conference Center, but members of the public wishing to also join in the Practicum sessions at the Child Development Center Garden should contact the garden coordinator Maggie Gartman in advance by e­mailing eatyourvegetables87@gmail.com. Participants will have the chance to learn about soil fertility, site design, bed preparation, composting, seed starting, pest and weed management, harvesting, and other related topics, both in the class room and then applying those principles hands­on at the garden. 5/25  - Intro (@ Extension Agricultural Conference Center): soils, soil prep, compost, worm compost, site assessment/design - zones/sectors, etc. 5/31 – Practicum 1 (@ Child Development Center Garden) Lasagna gardening Building beds ­- hand dug Making compost piles ­ 6/1 – Class 2 (@ Extension Agricultural Conference Center): seeds, seed starting, plant families, Direct­seeding vs. transplants 6/7 – Practicum 2 (@ Child Development Center Garden): Garden Tour Hands­-on work weeding, irrigating, mulching 6/8 – Practicum 3 (@ Child Development Center Garden): Rain Barrel ­- Build the rain barrel stand -Drip irrigation Lines -Hand Weeding, -Weeding Tools 6/15 – Class 3 (@ Extension Agricultural Conference Center): pests & pollinators scouting for pests and beneficials, integrated pest management 6/21 – Class 4 (@ Extension Agricultural Conference Center): harvest, post harvest handling For more information about these classes, contact Agriculture Agent Richard Boylan at rjboylan@ncsu.edu or by calling Extension at 828­-264­-3061.

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Cooking Class

Summer 'Teen Cooking
Camp' Registration Open

Watauga's NC Cooperative Extension Center is now taking registrations for our summer Teen Cooking Camp. Camp runs from Monday, July 25th through Friday, July 29 from 9:30am to 1:00pm each day, and is open to 13-18 year olds. Learn practical skills you need to feed yourself and others and enjoy a delicious lunch each day!  Recipes are ready in 30 minutes or less featuring various ethnic styles, pizza making, fish cookery, sauce making, stir-frying, grilling, vegetarian ideas, interesting side dishes, knife skills, napkin folding, and much more.  Wow your friends and their palates! Classes will be held at the Agricultural Conference Center at 252 Poplar Grove Rd, Boone.  Class size is limited!  Register in advance at the NC Cooperative Extension office at 971 West King St, Boone.  Fee is $90 for the week.  Contact our office for more information: 828-264-3061 or email Margie_Mansure@nscu.edu.

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Pizza making

'Pizza Adventure
Week' Summer Camp

Registration is now open for our local foods for local kids summer camp, Pizza Adventure Week! Camp runs Monday, July 11th through Thursday, July 14th from 9:00 am to 3:00 pm each day. This day camp is for 6 to 10 year olds.  Explore local sources of food as you collect ingredients for pizza.  Make pizza from scratch and enjoy other food fun.  See a cheese factory, milk a cow, visit other farms, and more!  We will start and end each day at the Agricultural Conference Center in Boone.  The fee is $80 for the week and registration is limited.  Register at the NC Cooperative Extension office at 971 West King St, Boone. For additional information or questions, contact the extension office at 828-264-3061, or email Margie_Mansure@ncsu.edu.

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Solar panels

Solar Energy Property
Tax Resources

With a surge in solar power installations across North Carolina, Extension specialists have developed materials to address questions about tax implications, land appraisal and more. Solar Generation Property Taxation Solar and Wind Energy Development Opportunities: Tax Implications

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NEWS View All
container garden

Get Creative with Spring Salads

Spring is the time of year to eat more salad, and not just to help you shape up. Salads can be delicious, extremely refreshing, and an art form.  Begin your creation with ultra-fresh MORE »

Gardening

Extension Offers Evening Garden Class Series

Extension Offers Free Basic Gardening Classes to the Watauga Community Whether you are already avidly gardening, or just turning your first soil, opportunities abound in the coming weeks to discuss techniques and tips MORE »

Container garden

Container Garden Workshop

The Watauga County Cooperative Extension Service will offer a free workshop on creating successful container gardens.  Learn everything you need to know such as container selection, container placement, soil selection, and fertilization, as MORE »

Freezing Weather: Information & Options

The recent and forecasted freeze and frost conditions will affect many of our fruit crops and also some early vegetable production already under way.  Unfortunately, options for saving most crops are limited, but MORE »

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EVENTS View All
Basic Gardening Class SeriesTue May 31, 2016
5:30 PM - 7:30 PM Where:
Asu Child Dev Center, 538 Poplar Grove Rd, Boone, NC 28607, USA
— 2 days away
Basic Gardening Class SeriesWed Jun 1, 2016
5:30 PM - 7:30 PM Where:
Watauga County Agricultural Conference Center, 252 Poplar Grove Rd, Boone, NC 28607, USA
— 3 days away
Master Gardener ClassThu Jun 2, 2016
8:30 AM - 12:00 PM Where:
252 Poplar Grove Rd.
— 3 days away
Basic Gardening Class SeriesTue Jun 7, 2016
5:30 PM - 7:30 PM Where:
Asu Child Dev Center, 538 Poplar Grove Rd, Boone, NC 28607, USA
— 1 week away
Basic Gardening Class SeriesWed Jun 8, 2016
5:30 PM - 7:30 PM Where:
Asu Child Dev Center, 538 Poplar Grove Rd, Boone, NC 28607, USA
— 1 week away
Watauga County Beekeepers MeetingWed Jun 8, 2016
6:00 PM - 9:00 PM Where:
252 Poplar Grove Rd, Boone, NC 28607, USA
— 1 week away
Master Gardener ClassThu Jun 9, 2016
8:30 AM - 12:00 PM Where:
252 Poplar Grove Rd.
— 1 week away
Basic Gardening Class SeriesWed Jun 15, 2016
5:30 PM - 7:30 PM Where:
Watauga County Agricultural Conference Center, 252 Poplar Grove Rd, Boone, NC 28607, USA
— 2 weeks away
More Events