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Volume 5 Issue 2
Pulaski County Extension Newsletter
April 24, 2018 201 North St. Waynesville, MO 65583
Chair
Kent Burns
Vice Chair
Keith Knight
Secretary
Gwen Slone
Treasurer
Jo-Ellen Ferguson
Other Members
Crystal Lorah
Butch Ferguson
Larry Helms
Bob Hooper
Richard Cook
Mark Juneau
Robin Knight
Sandy Lenzmeier
John Myers
Services Offered
by Extension:
Educational Services
Professional Consul-
tations
Soil Tests ($20)
Focus on Kids Clas-
ses ($40)
Pressure Cooker
Tests ($2)
Pesticide Applicator
Trainings ($12)
MU Extension Publi-
cations
Pulaski County Extension Council’s
5th Annual Golf Tournament
June 16, 2018 is the date for our annual golf tourna-
ment this year. We are extremely excited for our 5th
year, time goes by so fast. It seems like yesterday
when we were all brand new doing this. We usually
have a great turn out on Father’s Day weekend.
Great weather, great golfers and some amazing grill-
ers for our freshly prepared BBQ lunch. Our staff and
various council members will be on site all day at
Oak Hills County Club in Dixon for this county wide
event! We’ll have the 25,000.00 Hole in one Prize
and many other prizes donated by our area ‘s local
businesses. We are currently seeking hole sponsors
and silent auction items as well as door prize gifts for
our golfers. We have some great donations so far
and we add to the list daily. See our Sponsor’s on our
web site @ http://extension.missouri.edu/pulaski/
annual-pulaski-county-golf-tournamen.aspx. Call our
office to participate in this amazing annual event!
573-774-6177 Mark Your Calendar!
Apr 30 Council Meeting
May 7 Cooking Matters
May 8 Sew Native
May 14 FOK
May 21 Cooking Matters
May 21 Council Meeting
May 28 Memorial Day
June 11 FOK
June 12 Sew Native
June 13-16 Pulaski Coun-
ty Fair
June 16 Golf Tournament
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3
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Mission of Extension The mission of University of Missouri Extension is to improve Missouri-
ans'' lives by addressing their highest priorities through the application of
research-based knowledge and resources.
As an integral part of the University’s land-grant mission, University of
Missouri Extension is a joint venture of University of Missouri campuses,
Lincoln University Cooperative Extension, the people of Missouri through
county extension councils, National Institute for Food and Agriculture of
the U.S. Department of Agriculture and other stakeholders and partners.
UNIVERSITY OF MISSOU RI
EXTENSION PULASKI CO UNTY
201 NORTH ST
WAYNESVILLE, MISSOURI 65583
(573) 774 -6177
HTTP: / /EXTENSION.MISSOURI.EDU/PULASKI
PULASKI COUNTY 4-H CLUBS
Name Contact
“Crocker Aggies” Matt Schroer 573-694-4944 [email protected]
“Farm U” Family Club Wendy Laughlin 573-528-6135 [email protected]
“Fort Leonard Wood” Millie Justus 573-596-0200 [email protected]
“Dixon 4-H Club” Brandon Overshon 573-578-3502 [email protected]
“Ozark Mountain 4H Club” Jennifer Chapman [email protected]
“Richland 4-H” Jessica Butteris 573-452-3337 [email protected]
Download 4-H Newsletters at http://extension.missouri.edu/pulaski/4h.aspx
Like us WWW.FACEBOOK.COM/PULASKIEXTENSION
Business owners:
Want business coaching or help with your small
business?
Area businesses now have a Waynesville location to
obtain business counseling services through the Small
Business and Technology Development Center
(SBTDC) at Missouri University of Science and Tech-
nology. A business counselor is available for Waynes-
ville/Saint Robert appointments on Thursdays at the
Pulaski County Extension Center, 201 North St.
Waynesville. To schedule an appointment, contact
Travin Shelton, email [email protected] or call 573-
341-6272.
Missouri S&T’s SBTDC provides business counseling
and assistance to aspiring entrepreneurs and small
businesses in the areas of management, new business
creation, business planning, business acquisition,
business sales, marketing, financial analysis, human
resources, operations management, succession plan-
ning and technology commercialization. Most services
are provided at no cost.
Brown Rice and Orange Salad Ingredients • 1 cup brown rice • 4 small clementines or 1 cup mandarin oranges in juice •3 green onions •1 large lemon •1 cup sliced almonds, toasted* •1 cup frozen shelled edamame beans, thawed •1 cup dried cranberries •1 Tablespoon honey •1/8 teaspoon ground black pepper •1/4 cup canola oil
Preparation Cook rice following package instructions. Remove from a pan to a large bowl to cool. While rice is cooking, prepare the rest of the salad. Peel clementines and tear into segments. Or, if using mandarin oranges, rinse and drain. Rinse and chop green onions. Add mandarin oranges, edamame, green onions, almonds, and dried almonds to the cooled rice. Rinse lemon and cut in half. In a small bowl, squeeze juice from both halves and remove seeds. Add honey, and ground black pepper. Slowly whisk in the oil until a dressing forms. Add dressing to the salad. Mix well. Let stand at room temperature for 10 minutes for the flavors to combine. *Note: To toast almonds, spread on a cookie sheet and bake 8-10 minutes until golden brown. Watch closely as they can burn quickly.
Nutrition information per serving Calories: 190 Total Fat: 10g Saturated Fat: .5g Protein: 5g Carbohydrates: 24g Fiber: 3g Sodium: 15mg Source: Share Our Strength’s Cooking Matters Program
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