84-Lancaster Farming, Saturday, March 6 1993 Onbei a farm -And o hazar Joyce B After playing games with us there for several weeks. Winter finally got serious. In a teasing, hide-n-seek mood, Winter would kinda* pop its chilly head around a comer, yell “Gotc ha!” with a brief blast of snow or breezing drizzle, and then disap pear in a cloud of damp fog. Mother Nature must have grabbed her errant Winter by the collar and told it to shape up. One step out the door confirms that Winter has indeed behaved more normally recently and put warm weather on ice. In fact, lots of stuff has been put on ice. Or under it Or enveloped in it After being open much of the last several weeks, layers of ice and snow have combined to still the waters of the meadow ponds. Much of the surface of the lar ger pond is coated with an opaque layer of ice, erratically marked with dark, jagged streaks. Only around the upper edge, near the underground spring which feeds the pond’s flow, is there open water for the visiting mallards. Several years have passed since optimal conditions existed for skating on the pond. It takes about ten days of consistent sub-freezing temperatures to freeze to the four inches or so we insist on for skat ing. And the best ice is of just fro zen water; snow mixed in, like this year, roughens the surface. Crystal fringes decorate the edges of the dairy bam, adding a sort of gingerbread architectural effect to its utilitarian design. When heat from the sun and the herd combine to loosen the ice/ snow accumulation from the barn’s sloping roof, the roar inside hints at the horrendous thundering that must go up from a major mountain avalanche. EASTERN"'"' Box 216.V«*mon N Y 134 7B It’s as close as I ever care to get to one of those, thank you. We get the same effect at the house sometimes, but ending with a tinkling sound if the edge of the cascade tumbles onto the very end of the greenhouse below. A wide board or even cardboard laid over that last row of glass during a thaw is cheap insurance. Ice sculptures ornament the landscape around the calf nursery and outside “condo” pens. These aren’t the ornate type formed by an ice artist with chisel and ham mer, but rather dumpy-looking lumps shaped like drinking water buckets. Often I’ll line the bucket shapes up in the flower border, where they slowly melt and release their moisture around the roots of the roses and the perennials. It grows great weeds. But at least the melt doesn’t ooze down the sloped driveway to tefteeze into an ice slick by dark. For the fields, a layer of icy snow is a blessed protective blanket The white coating maintains a more even temperature on the soil beneath, preventing the freezing and thawing that heaves plant root systems out of the ground. And with soil not frozen deeply beneath the snow covering, the snow should seep in as it melts, watering plant roots and replen ishing groundwaters. Fall-planted small grains, like wheat and barley, always look so much greener after being sheltered under a blanket of snow. Poor man's fertilizer. I’ve heard snow called. While ice is pretty on ponds and snow cover beneficial to fields, there are places we could do with out it. Like the garage. DISTRIBUTORS OF QUALITY DAIRY SUPPLIES AND ECI SOFT DESIGN INFLATIONS LINDA WILLIAMS Bedford Co. Correspondent BEDFORD (Bedford Co.) Displays by the Chaneysville 4-H Community Gob and the Shaw nee Lakers 4-H Club added color and warmth to a cold February night for the annual Bedford County extension banquet Two speakers from Penn State University, Don Evans, assistant dean of extension and Harold Ott, central region director of the Col lege of Agricultural Sciences gave brief tenuities. Evans said that the “quality of life programs” are a very vital part of extension. He also credited the many volunteers involved in extension. “Extension could not survive without the many volun teers who are involved,” he said. Harold Ott emphasized the need for volunteers by noting the budget cuts that have been made throughout the state. “We did not have an entire statewide hiring freeze,” Ott said. “We have one county in the state that has no extension staff. With- Returning home late one bitter ly cold night, I climbed out of the car and promptly found myself sit ting on the garage floor. Snow slush had earlier melted from under the car, puddled on the con crete floor and frozen into a slick glaze. Spring? Yoo hoo, are you out there. Spring? 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Main St. Leola, PA 17540 717-656-3486 1-800-633-2676 - WE UPS DAILY - sc wa wft Extension Banquet Credits Volunteers out support from the state, we can not fill the vacancies and the prog rams suffer because of this.” Sue Fox, Bedford County extension agent, showed that, despite a reduced staff, Bedford County has continued to have an active program. She pointed out some of the most successful programs during the past year have emphasized family values. “209 familes attended our family night,” she said. Dave Cole, a financial advisor, had been welcomed with advice as he spoke to the farmers who pump $38.5 million into the county eco- CHICAGO, ILL. A good way to build beef sales is to increase consumer knowledge of beef cookery. Through a new checkoff-funded education prog ram called, “Counter Intelligence: A Marketer’s Guide to the Meat Department,” retailers are taught basic kitchen skills that they can pass on to the people they work with on a regular basis the consumer. “Counter Intelligence” reflects recent beef industry research that suggests consumers enjoy cook ing, but often lack kitchen know how to add a variety of beef meals to their menu. The industry’s national Cooking Skills and Knowledge Study found that con sumers fix an average of 10 meals New Beef Need Your Farm Buildings Painted? Let us give you a price! Write: Daniel’s Painting 637-A Georgetown Rd. 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Recipes at home each week and are most comfortable with simple stove-top or oven preparation techniques. “Counter Intelligence” explores different cooking methods and teaches retailers that beef can be prepared in a variety of tasty dis hes that will appeal to a strong cross section of consumers, which will help build beef sales. The program explores how to select proper beef cuts, emphasizing convenient dinners. It includes a 27-minute instructional video and accompanying 70-page handbook, eight retail employee pocket guides, an order blank for addi tional materials and two colorful beef meal posters for meat case displays. SPECIALS FOR THE MONTH OF MARCH
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