101 Woodland Way, Canton, Georgia 30114, United States
Cultivating Agriculture Through Education
Cultivating Agriculture Through Education
Cultivating Agriculture Through Education
August is national Peach Month
Let's talk peaches
A large peach has fewer than 70 calories and contains 3 grams of fiber. It's also a good source of vitamins A and C.
Peaches are best from June to the end of August.
You can ripen peaches by placing them in a brown paper bag for two to three days. Sliced, fresh peaches should be tossed in lemon or lime juice to prevent browning.
There are over 700 varieties of peaches.
The world's largest peach is located in Gaffney, South Carolina, and weighs over 10,000 pounds. The city of Gaffney, near Greenville, built their water tower in the shape of a peach back in 1981.
Measuring Up...
How do the peaches measure up? Here's a quick estimation of peach measurements you can use when baking that delicious peach cobbler:
About 2 medium peaches = 1 cup sliced peaches
About 3 medium peaches = 1 pound of peaches
About 4 medium peaches = 1 cup pureed peaches
Let's cook a peach cobbler
Ingredients: 5 peaches, peeled, cored and sliced (about 4 cups), 3/4 cup granulated sugar and 1/4 teaspoon salt
For the batter: 6 tablespoons butter, 1 cup all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1/4 teaspoon salt, 3/4 cup milk and ground cinnamon
Instructions:
1. Add the sliced peaches, sugar and salt to a saucepan and stir to combine. **If using canned peaches skip to step 3**
2. Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside.
3. Preheat over to 350 degrees F. Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the over while it preheats to allow the butter to melt. Once melted, remove the pan from the oven.
4. In a large bowl mix together the flour, sugar, baking powder and salt. Stir in the milk just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
5. Spoon the peaches and juice (or canned peaches) over the batter. Sprinkle cinnamon generously over the top.
6. Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired.
**To substitute canned peaches, use 1 quart jar, undrained**
July is national watermelon month
When shopping for a watermelon look the watermelon over. You are looking for a firm, symmetrical watermelon that has no bruises, cuts, or dents. Pick up the watermelon it should be heavy, because it is 92% water. Turn it over. The underside of the watermelon should have a yellow spot from sitting on the ground and ripening in the sun.
The 5 most popular are seeded, seedless, mini, yellow and orange flesh. Watermelon season runs throughout the summer -- from May to September -- but the exact range depends on where you live, Keep an eye out at your local farmers market. You can't miss these big guys, and there will be plenty at peak season.
Watermelon contains 46 calories per cup and has no fat. As the name indicates, it’s mainly composed of water (92% to be exact). These melons are a good source of the antioxidants beta-carotene and vitamin C. They also contain the powerful antioxidant lycopene, which is associated with a lowered risk of cardiovascular disease and cancer. While tomatoes get most of the lycopene love, 1 cup of watermelon contains the same amount as 2 medium tomatoes. Unlike tomatoes, lycopene in watermelon doesn't need to be cooked to enhance its potency.
Let's Make Tomato, Watermelon, and Basil Skewers
Ingredients
1/4 cup balsamic vinegar
1/4 cup sugar
1 (4 to 5 pound) watermelon, cut into 32 (1 1/2-inch cubes
32 small basil leaves (or torn larger leaves)
16 cherry tomatoes, halved
2 tablespoons extra-virgin olive oil
Kosher salt
Special equipment: 16 (6-inch) skewers
Directions
1. Combine the balsamic vinegar and sugar in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved. Turn off the heat and set aside to cool.
2. Starting with the watermelon squares, push the watermelon to the very tip of the skewer. Then skewer a basil leaf, then a tomato half. Continue with another watermelon, basil leaf, and tomato half. Place the skewer on a serving platter so it stands upright, using the lowest watermelon square as a base. Continue with the remaining skewers.
3. Drizzle the skewers with the reserved balsamic syrup and the olive oil. Sprinkle with coarse salt. Serve.
school garden resources
Let's plant a garden
Visit https://extension.uga.edu/programs-services/school-garden-resources.html for information on school garden beds.
June is dairy month
In celebration let's make ice cream in a bag!
Ingredients:
1 sandwich size Ziploc bag
1 gallon size Ziploc bag
1 tablespoon sugar
1/2 cup milk or 1/2 cup half & half cream
1/4 teaspoon vanilla extract
2 tablespoons rock salt or table salt
Directions:
In the sandwich Ziploc bag put the sugar, milk and vanilla. Zip closed. In the gallon sized Ziploc bag put the rock salt or table salt in and fill 3/4 full with ice cubes. Place the sealed sandwich bag into the gallon size bag and zip closed. Now shake and roll the bag until frozen (about 15-20 minutes). You may want to shake outside to prevent a mess. Enjoy -
preserving your fruits and vegetables
University of Georgia Extension Service
University of Georgia Extension Service
University of Georgia Extension Service
Virtual programs that may interest you offered through the University of Georgia Extension Service.
Tomatoes
University of Georgia Extension Service
University of Georgia Extension Service
Fruit
University of Georgia Extension Service
Vegetables
Vegetables
Lets Make Pickles
Vegetables
Jams & Jellies
Lets Make Pickles
Lets Make Pickles
Lets Make Pickles
Lets Make Pickles
Lets Make Pickles
Take a trip to the farm through books
Read by Lori Hohl second Grade Teacher at Avery Elementary School
Agriculture
Arnold Mill After School Garden Club
Denise harvested 14 bags of lettuce, swiss chard and spinach to Must Ministries this week!
*Bonnie Plants provided the starter plants and Arnold Mill youth garden club planted them in the raised beds provided by Farm Bureau on March 12th...just before the announcement of school closings.
Agriculture tips
click on the links for gardening tips from molly guy - 5th grade teacher from Holly springs Elem.
Square Foot Gardening: https://youtu.be/HOxl7g-JTRo
Sometimes you have to replant: https://youtu.be/gHx4mX3IxGs
Sometimes You mess up: https://youtu.be/x8i69DvRCc0