Tis' the Season of Eating: Creating Tasty Holiday Traditions-- Pine Mountain, Kathleen Powers

     The holiday season is upon us, which usually means that we are faced with endless invitations and opportunities to attend parties, and gatherings of friends and family. By responding to these invitations we also inevitably rsvp to the gluttony of holiday eating. Yes the holidays are a great excuse for indulging in cookies, pies, and loads of potatoes, and I am not condemning this tradition at all, but I am encouraging everyone to think outside the box this year when preparing for such gatherings, because not EVERYONE needs to bring a casserole to the potluck and sometimes you just don’t want to eat pudding and cool whip for dessert everyday. Now casseroles and cool whip Jell-O desserts may be good old standbys because they seem easy to throw together last minute and most people will eat them, but, using winter vegetables from your garden and trying new recipes really doesn’t have to be all that hard and can actually be very fun and inexpensive.

So let’s start with the main meal side dishes that frequent most potlucks, corn, beans with fatback, chicken casserole, mashed potatoes, ham casserole, egg salad, unidentified casserole…. Ok but for real can we get something for the vegetarians up in here. Sorry I digress into my personal opinions. I don’t mean to sound like a food snob on my soap box but I do truly believe that as Americans in the 21^st century we need to take a close look at what we are eating and work towards a healthier common diet. The holidays are a good time to really think about the kinds of food that we are celebrating and the traditions that we are passing on to the younger generations. There is also no better time, in the spirit of the holidays, to share the vegetables that you have preserved from your garden with those you love. Anyways….. why not try something like a dish of spiced and roasted winter vegetables or baked squash?

Grow Appalachia participant Astor Smith with the Cushaws he grew

Being as fortunate as we are to receive food from our Grow Appalachia participants we have a cellar full of potatoes, butternut squash, and we even had one HUGE cushaw left in the kitchen until last Saturday. Squashes are extremely easy to prepare and are a healthy option amidst all the meat, bread, and butter (which is all delicious of course, even though I don’t eat meat?). Squashes are also great because once they are baked you can use them in savory dishes or in baked goods. This past Sunday evening with a impending potluck to attend and feeling rather lackluster about spending our last 2 free hours of the weekend in the kitchen Maggie and I contemplated what we could cook that would be easy, and tasty and eventually decided we (we meaning Maggie because I was real lazy) could use the cushaw we already had in the fridge to make a tasty squash dish (recipe will follow).

Savory Cushaw (you could also use other similar winter squash such as spaghetti squash)

½ cushaw (baked and scooped out of skin)

1 large onion, chopped

2 cloves garlic, chopped

Salt to taste

Pepper to taste

Thyme

Sage

Any other seasoning you want

1. Cut cushaw in half, scoop out seeds and lay face down on cookie sheet to bake for 1 hour at 400° F and let cool.

2. Scoop flesh out of skin and use mesh strainer to drain off extra liquid.

3. In a large skillet sauté onion and garlic in olive oil, once cooked and the squash, herbs, and salt and pepper to the skillet and cook until hot.

4. EAT it and ENJOY!

            Alright, moving on to other possible party fare, there are of course the standard appetizers, such as veggie platters, deviled eggs, corn bread etc. But what if you don’t want to serve another cheese log and baby carrots are against your beliefs (most baby carrots are treated with chlorine)? Why not try this easy and well liked recipe that we picked up after attending a taping of the wonderful radio show What’s Cookin’ Now on WMMT. This cream cheese dip is easy, uses garlic and dried tomatoes, both of which we had from the garden this summer, and is VERY tasty, albeit VERY garlicky!

Dried Tomato and Garlic Cream cheese dip

8 oz. cream cheese

1/3 cup dried tomatoes (rehydrate slightly by soaking in water)

1-2 cloves garlic, chopped

Throw everything in the food processor and pulse and smooth and fully combined. Serve with crackers of any kind.


We love these homemade crackers; they are also very easy to whip up and will make everyone think that you are an extremely knowledgeable and talented cook, because really who makes homemade crackers?

Cheesy Chickpea Crackers

1 can (15.5 ounces) chickpeas, rinsed and drained

1 ½ teaspoons ground coriander

¾ teaspoon coarse salt

¾ teaspoon ground pepper

1 ½ cups all-purpose flour (spooned and leveled), plus more for surface

5 tablespoons cold unsalted butter

½ cup grated parmesan

1 large egg white

2 tablespoons white sesame seeds

1. Preheat oven to 350 degrees, with racks in middle and lower third. In food processor, pulse chickpeas until coarsely chopped. Add coriander, salt, pepper, flour, and butter, and pulse to combine. With machine running, gradually add 3 tablespoons cold water until dough forms a ball. Add parmesan and pulse to combine.

2. Divide dough and form two 1-inch-thick disks. On a lightly floured surface, roll out each disk to a 1/8 inch thickness. Brush with egg white and sprinkle with sesame seeds. With a knife, cut into 1-by-3 inch rectangles and place, ½ inch apart, on two parchment-lined baking sheets. Bake until golden brown and crisp, 25 to 30 minutes, rotating sheets halfway through. Let crackers cool on sheets.

            Last but not least (probably greatest in my opinion) you always need to have some kind of dessert on hand, and why not continue with using winter squash or garden produce to round out the meal. By simply baking, scooping out, and pureeing a pumpkin, cushaw, or butternut you could create endless desserts including cupcakes, pies, cookies, muffins, and so much more. Though I do advocate buying whole pumpkins to use for baking, canned pumpkin is one thing that I am not opposed to as a shortcut in baking because a can of pumpkin is usually just that, pumpkin, no sugar, salt, maltohyphenatedcellulosedextrincancercausingdeath…. So here is a simple recipe for pumpkin bread, if you are feeling inspired, bake a pumpkin up or if you don’t have much time just grab a can of pumpkin puree to use.

Pumpkins from our local orchard

Pumpkin bread

*Note: This bread tastes best when it has cooled completely for a few hours and tastes even better the next day.

*Makes 2 (9X5-inch loaves) or 3 (8X4-inch loaves)

2 ½ cups white flour

1 cup whole wheat flour

3 cups granulated sugar

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon salt

15 oz. pumpkin puree (not pie filling)

1 cup canola or vegetable oil

4 large eggs

2/3 cup water

1 cup semi-sweet chocolate chips

1. Preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans or three 8×4-inch loaf pans.

2. In a large bowl, mix flours, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside.

3. In a medium bowl, whisk together canned pumpkin, oil, eggs and 2/3 cup water until well combined and stir into dry ingredients, just until the dry ingredients are moistened and no dry streaks remain. Stir in chocolate chips. Pour batter in prepared pans.

4. Bake the bread for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Remove the bread from the oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely.

This bread freezes beautifully. After cooling, wrap the bread in a layer of plastic wrap and then a layer of tin foil. Freeze for up to 2 months.

HAPPY HOLIDAYS to all our GROW APPALACHIA friends, I hope you enjoy your traditions, family, friends, and food during these next few weeks! 

Upcoming Conference Chad Brock ---- Red Bird Mission

 Today

 I have been calling Participants and putting together their spring fruit

order and advising them to be thinking about some disease prevention methods for their gardens such as crop rotation, pulling all dead plants and burning them and disinfecting their tools and oiling them. I also have been researching some grant opportunities for our youth garden programs.


I also learned of an upcoming conference in Lexington,KY. that I am going to attend that I feel would be beneficial to some of our sister sites as well as our participants. I have included the information below.
If you have any questions concerning this conference you can contact Jeff Casada @ the Clay County Cooperative Extension Office ph.#(606) 598-2789.  If you would like to attend it may be possible to get transportation and some financial assistance through Red Bird Mission and Grow Appalachia. If so contact Tracy Nolan
Ph. # (606) 598-0520




2012 Kentucky Fruit and Vegetable

Conference and Trade Show

JANUARY 5-6, 2012

Thursday and Friday

Kentucky State Horticulture Society

156th Annual Meeting

-----

Kentucky Vegetable Growers Association

41th Annual Meeting

-----

Kentucky Farmers’ Market Association

6th Annual Meeting

-----

Organic Association of Kentucky

3rd Annual Meeting

-----

Kentucky Vineyard Society

Annual Meeting

-----

Kentucky Wine Association

In cooperation with:

University of Kentucky

College of Agriculture

Kentucky State University

and

Kentucky Department of Agriculture

Meeting Place:

Embassy Suites Hotel

1801 Newtown Pike

Lexington, Kentucky 40511

(859) 455-5000

FAX (859) 455-5122

Reservations: 800-EMBASSY

Meeting Outline

Wednesday, January 4 Pre-conference Sessions Room

3:00-5:30 p.m. Winemaking Techniques Workshop Coldstream 1 & 2

7:30-9:30 p.m. Fruit Round Table Discussion Coldstream 4

5:00-9:00 p.m. Exhibitor Set-up

Thursday, January 5

8:00 a.m. Exhibits and Registration Desk Open

8:50 a.m. Concurrent Sessions

KSHS-KVGA Joint Session Coldstream 3

Winemaking Coldstream 1 & 2

10:30 a.m. Break

Noon Exhibitors & Growers Luncheon Coldstream 1 & 2

1:30 p.m. Concurrent Sessions

Farmers’ Markets Coldstream 1 & 2

Agritourism and Social Media Coldstream 3

Vegetable Production Coldstream 4

Tree Fruit And Blueberry Production Coldstream 5

2:30 p.m. Break

5:00 p.m. Exhibits Close

5:00-6:00 p.m. Celebration of Kentucky Wines Coldstream 1 & 2

6:30-9:00 p.m. Reception and Kentucky Farmers’ Market

Association Annual Meeting Coldstream 3

Friday, January 6

8:00 a.m. Exhibits Open

8:30 a.m. Concurrent Sessions

Organic Farming and Gardening Coldstream 1 & 2

Vegetable Production Coldstream 3

Grape & Wine Short Course Coldstream 4

Tree Fruit Coldstream 5

Blueberry Production Fayette

10:00 a.m. Break

11:45 a.m. Grower Awards Luncheon Coldstream 1 & 2

1:30 p.m. Concurrent Sessions

Small Fruit Production Coldstream 1 & 2

Marketing Coldstream 3

Grape & Wine Short Course Coldstream 4

Hydroponic Tomato Production Coldstream 5

Wholesale Marketing Fayette

2:30 p.m. Break

3:00 p.m. Exhibit Hall Closes

Dear Fruit and Vegetable Growers:

The 2012 Kentucky Fruit and Vegetable Conference and Trade Show will again be at the Embassy Suites Hotel,

Lexington, KY, Thursday and Friday, January 5 and 6, 2012. Highlights of this year’s meeting will be a pre-conference

Winemaking Techniques Workshop and a Fruit Round Table Discussion. During the conference there will be sessions on

Farmers’ Markets, Commercial Fruit and Vegetable Production, Hydroponic Tomato Production, Small Fruit Production,

Organic Farming and Gardening, the Grape and Wine Short Course, Winemaking, Agritourism and Social Media, Marketing,

Wholesale Marketing, and Blueberry Production. We have many excellent out-of-state speakers this year including

Dr. Mike Ellis, Extension Plant Pathologist; Dr. Diane Miller, Associate Professor, and Kyle Daniel, Ph.D. student

from Ohio State University; Jeff Kindhart, Senior Research Specialist, Dixon Springs Agricultural Center, Simpson, IL;

Dr. Rick Snyder, Extension Specialist for Greenhouse and Field Vegetable Crops, Mississippi State University, Crystal

Springs, MS; Richard Barnes, Trellis Growing Systems, Fort Wayne, IN, and Dr. David Lockwood, and Dr. Annette

Wszelaki, Extension Fruit and Vegetable Specialists respectively, from the University of Tennessee, Knoxville, TN.

The KVS will have an optional Celebration of Kentucky Wines featuring Kentucky wines. This year we have

decided not to have a banquet and will have a Grower Awards Luncheon instead on January 6th.

We will have a Trading Post bulletin board to sell used equipment. If you are looking for equipment buyers, bring

along a description containing your name, phone number and the equipment price.

PLEASE make your room reservations directly with the hotel. Our block of rooms will be held until Jan. 2,

2012. After this, room prices will be higher. Be sure to let the hotel know that you will be staying for the Kentucky

Fruit and Vegetable Conference to obtain our special suite room rate (they are all suites) of $115.00. If you are told that

the block of rooms at our conference rate is full on or before Jan 2, please call Amy Stamper at Embassy Suites (859-455-

5109) to increase the number of rooms that we have blocked. The room cost includes an evening managers’ reception with

drinks and a full cooked-to-order breakfast daily. We encourage growers to stay at Embassy Suites Hotel to help cover

meeting overhead expenses. Note: if the hotel parking lot is full, meeting attendees may park along

Aristides Street

in

front of the hotel.

The $30 meeting registration fee includes a year’s membership in the KVGA, KSHS or OAK and entrance into

the Grape & Wine Short Course. Please see the registration form to become a member of the Kentucky Vineyard Society

and to sign up for the meal functions and the Celebration of Kentucky Wines.

The enclosed pre-registration form enables you to preregister so your tickets and name tag will be ready for you

when you arrive at the meeting. NOTE: WE STRONGLY URGE YOU TO PRE-REGISTER. LUNCHEON TICKETS

MAY NOT BE AVAILABLE AT THE REGISTRATION DESK. NAME BADGES WILL BE REQUIRED TO ENTER

MEETING ROOMS. PRE-REGISTRATION FORMS NEED TO BE IN OUR HANDS BY TUESDAY DECEMBER 20,

2011. Phone registrations will not be accepted. Participants that do not pre-register may register at the door. If you would

like to serve on the KVGA or KSHS boards of directors or would like to nominate another member, please designate this

on your registration sheet.

If circumstances are such that you cannot attend the meeting and would like to remain a member of the KVGA,

KSHS, KVS, or OAK, please complete and return the form to Ms. Mary Ann Kelley, Research & Education Center, P.O.

Box 469, Princeton, KY 42445

to continue your association membership.

Sincerely,

Robert Stone, President Larry Ayres, President

KY Vegetable Growers Association KY State Horticultural Society

All Times Are Eastern Standard Time

WEDNESDAY, JANUARY 4

PRE-CONFERENCE SESSIONS

3:00-5:30 p.m. WINEMAKING TECHNIQUES WORKSHOP

Coldstream 1 & 2 Rooms

Patsy Wilson and Jeff Wheeler, Presiding

7:30-9:00 p.m. FRUIT ROUND TABLE DISCUSSION

Coldstream 4 Room

John Strang, Presiding

5:00-9:00 p.m. Exhibitor Set-up

Pre-Function Area & Lower Atrium

Central Kentucky Ag Credit

640 South Broadway

P.O. Box 1290

Lexington, KY 40588

PH: 859-253-3249

randerson@AgCreditOnline.com

Nourse Farms, Inc.

41 River Rd.

South Deerfi eld, MA 01373

PH: (413) 665-2658

info@noursefarms.com

Stokes Seeds

13265 Howe Rd.

Fishers, IN 46038

PH: 317-409-3445

kwagner@stokeseeds.com

Literature Table

THURSDAY, JANUARY 5

8:00 a.m. Exhibits Open, Pre-Function & Lower Atrium Areas

8:00 a.m. Registration, Pre-Function area outside meeting rooms

Meeting registration is $30.00. Please see the registration form for association memberships.

(1) KSHS-KVGA JOINT SESSION

Coldstream 3 Room

Robert Stone Presiding

8:45 a.m. Welcome - Larry Ayres

8:55 a.m. Horticulture Department

Update - Bob Houtz

9:00 a.m. Horticulture Council Update

- Jeff Hall

9:15 a.m. Kentucky Department of

Agriculture Produce Marketing

Update - James Comer,

Commissioner of Ag.

9:30 a.m. The Kentucky Food Systems

Innovation Center

- Melissa Newman

9:45 a.m. Introduction to Applying for

Grants - Larry Snell

10:00 a.m. The Vegetable Scene in China

- John Snyder

10:30 a.m. Farm Service Agency Update

- Marcinda Kester

10:35 a.m. Cider/Coffee Break and

Visit Exhibits

- Pre-Function and Lower

Atrium Areas

11:00 a.m. Kentucky Grown Ag Product

State Resort Park Purchasing

- Gerry Van Der Meer

11:15 a.m. Entrepreneurial Training

- Kim Strohmeier

11:30 a.m. Herbicide Residues in Hay,

Mulch and Compost

- J.D. Green

11:45 a.m. Heavy Metal Soil and Water

Contamination

- Edwin Ritchey

(2) WINEMAKING

Coldstream 1 & 2 Rooms

Jeff Wheeler, Presiding

9:00 a.m. Sheet Filtration

- Conor O’Hara

9:30 a.m. Membrane Filtration

- Ed Marchetti

10:00 a.m. Winery Sanitation

- Joe Lutomske

10:30 a.m. Cider/Coffee Break

and Visit Exhibits

- Pre-Function and

Lower Atrium Areas

11:00 a.m. Late Harvest Wine:

Cultivar Selection

& Wine Tasting

- Jeff Wheeler

(3) ORGANIC ASSOC.

OF KENTUCKY WINTER

MEETING

Fayette Room

Larry Brandenburg,

Presiding

11:00 a.m. Organic Association

of Kentucky Winter

Meeting

All Times Are Eastern Standard Time

12:00 noon EXHIBITORS AND GROWERS LUNCHEON - Coldstream 1 & 2 Rooms

12:00 noon. KVGA AND KSHS BOARD MEETINGS

Board members should pick up their lunch at the Coldstream 1 & 2 buffet and then

meet in the designated room at the top of the stairs located over the meeting rooms.

Kentucky State Horticultural Society - Paris Room

Kentucky Vegetable Growers Association - Georgetown Room

1:30 p.m. KVS BOARD MEETING

Kentucky Vineyard Society Board Meeting - Paris Room

Lowell Land, Presiding

5 CONCURRENT SESSIONS

Concurrent sessions will enable participants to attend topics of interest in different sessions

THURSDAY AFTERNOON, JANUARY 5

(4) FARMERS’ MARKETS

Coldstream 1 & 2 Rooms

Sharon Spencer, Presiding

1:30 p.m. Home-based Processor

and Micro-processor

- Everything You Need

to Know

- Shadrick Adams and

Donna Stucker

2:00 p.m. Heirloom Vegetables -

Old is New Again

- Bill Best

2:30 p.m. Cider/Coffee Break and

Visit Exhibits

- Pre-Function and

Lower Atrium Areas

3:10 p.m. Farmers’ Market of the

Year Competition

Summary - Janet Eaton

3:40 p.m. Ag Credit Ag Genius

Awards -

Farmers’ Market and

Mechanization Innovations

- John Wilhoit

(5) AGRITOURISM

AND SOCIAL MEDIA

Coldstream 3 Room

Ben Shaffar and

Kristin Goodin, Presiding

1:30 p.m. Are You Ready for Motor

Coach Tours?

- Pam Upton

2:00 p.m. How to Effectively Garner

and Conduct School Tours

at Your Agritourism

Business - Cindy Peake

2:30 p.m. Cider/Coffee Break and

Visit Exhibits - Pre-Function

and Lower Atrium Areas

3:10 p.m. Marketing your Business

through Facebook and

Twitter - Anna Lucio

3:40 p.m. 2012 USDA Grant and

Loan Programs - Jeff Jones

4:10 p.m. What You Need to Know

Before You Start Adding

Value to Products

- Angela Anandappa

4:30 p.m. Living in the Country and

the Wise Use of Credit

- Chris Cooper and

Dianna McDowell

(6) VEGETABLE

PRODUCTION

Coldstream 4 Room

Glen Roberts, Presiding

1:30 p.m. Cover Crops, Crop

Rotation, Weed Control,

and Nutrient Contributions

- Annette Wszelaki

2:00 p.m. Continued

2:30 p.m. Cider/Coffee Break and

Visit Exhibits - Pre-Function

and Lower Atrium Areas

3:10 p.m. Vegetable Cultivar Trial

Results (Peas, Eggplant,

Seedless Watermelon, and

Heirloom Tomatoes)

- Tim Coolong, Chris

Smigell, and Crystal Sparks,

3:40 p.m. Vegetable Crop

Evapotranspiration and

Irrigation in Tomatoes

- Nathan Howell

4:10 p.m. Vegetable Crop Irrigation

and Mulches - Tim Coolong

5:10 p.m. A Tale of Two Tunnels

-- High Tunnels

- Debra Deif

(7) TREE FRUIT AND BLUEBERRY

PRODUCTION

Coldstream 5 Room

Ray Tackett, Presiding

1:30 p.m. Peach Irrigation and Fertigation

- Dave Lockwood

2:00 p.m. Sensor Equipped Smart Sprayers - Joe Luck

2:30 p.m. Cider/Coffee Break and Visit Exhibits

- Pre-Function and Lower Atrium Areas

3:10 p.m. Fungicide Resistance and Fungicide Rates

- Mike Ellis

3:40 p.m. Acid Injection to Adjust Soil pH in Blueberries

- Dave Lockwood

4:10 p.m. Apple Rootstocks - John Strang

4:40 p.m. MAIA Progress and New Apple Cultivar Tasting

- Diane Miller and Jozsef Racsko

(8) ASSOCIATION MEETINGS

Fayette Room

1:30 p.m. Kentucky Wine Association Meeting,

- Eddie O’Daniel, Presiding

2:30 p.m. Cider/Coffee Break and Visit Exhibits

- Pre-Function and Lower Atrium Areas

3:10 p.m. Kentucky Grape and Wine Council

Meeting

- Dennis Walter, Presiding

THURSDAY EVENING, JANUARY 5

5:00 p.m. Exhibits Close

5:00-6:00 p.m. CELEBRATION OF KENTUCKY WINES

Featuring Commercial Kentucky Wines - Coldstream 1 & 2 Rooms

Sponsored by the KVS. The cost is $15.00 for the tasting. (Baker-Bird Winery, Crocker Farm Winery,

Generation Hill Winery, Glisson Vineyards & Winery, Grimes Mill Winery, McIntyre’s Winery & Berries,

MillaNova Winery, Misty Meadow Winery, Rock Springs Vineyard & Winery, The Little Kentucky River

Winery, Verona Vineyards)

6:30–9:00 p.m. RECEPTION AND KY FARMERS’ MARKET ASSOCIATION ANNUAL MEETING

Coldstream 3 Room

Janet Eaton, Presiding

FRIDAY MORNING, JANUARY 6

8:00 a.m. Exhibits Open, Pre-Function and Lower Atrium Areas

8:00 a.m. Registration, Pre-Function Area outside meeting rooms

5 CONCURRENT SESSIONS

Concurrent sessions will enable participants to attend topics of interest in different sessions.

FRIDAY AFTERNOON, JANUARY 6

Concurrent sessions will enable participants to attend topics of interest in different sessions.

(9) ORGANIC FARMING AND

GARDENING

Coldstream 1 & 2 Rooms

Michael Fitzgerald, Presiding

8:30 a.m. Fall Cole Crop Production

- Ben Abell

9:00 a.m. The Search for Organic Alternatives to

Copper Fungicides - Paul Vincelli

9:30 a.m. The NRCS EQUIP Program

- Kate Little

10:00 a.m. Cider/Coffee Break and Visit Exhibits

- Pre-Function and Lower Atrium Areas

10:40 a.m. Organic Pawpaw, Sweet Sorghum, and

Primocane Blackberry Production

- Kirk Pomper

11:45 a.m. GROWER AWARDS LUNCHEON

- Coldstream 1 & 2 Rooms

Robert Slone, Presiding

(14) SMALL FRUIT PRODUCTION

Coldstream 1 & 2 Rooms

Andrea Dee, Presiding

1:30 p.m. The Rotatable Cross Arm Trellis for

Blackberries - Richard Barnes

2:00 p.m. Continued

2:30 p.m. Cider/Coffee Break

- Pre-Function and Lower Atrium Areas

3:10 p.m. Taking on The Most Prominent Strawberry

and Bramble Diseases

- Mike Ellis

3:40 p.m Growing Black Raspberries

- Shawn Wright

4:10 p.m. Table Grapes Can Be Very Profi table

- Sean Lynch

(15) MARKETING

Coldstream 3 Room

Brett Reese, Presiding

1:30 p.m. Economic Impacts of Sampling at Farmers’

Markets - TBA

2:00 p.m. Market Maker Training

- Tim Woods

2:30 p.m. Cider/Coffee Break - Pre-Function and

Lower Atrium Areas

3:10 p.m. Restaurant Rewards and Point of Purchase

Merchandising

- Angela Caporelli

3:40 p.m. Farm-to-School Program

- Sarah Fritschner

4:10 p.m. An Introduction to The H2A Program

- Rick Alexander

(10) VEGETABLE PRODUCTION

Coldstream 3 Room

Jay Hettmansperger, Presiding

8:30 a.m. Plant Disease Resistance and Induced

Resistance - Kenny Seebold

9:00 a.m. Bacterial Fruit Blotch, Vegetable Fungicide,

Insecticide, and Herbicide Changes

- Kenny Seebold, Ric Bessin, and

Shawn Wright

9:30 a.m. KVGA Annual Business Meeting

10:00 a.m. Cider/Coffee Break and Visit Exhibits

- Pre-Function and Lower Atrium Areas

10:40 a.m. Grower Vegetable Demonstration Plot

Results

- Ty Cato, Vaden Fenton, and Dave Spalding

11:10 a.m. Asparagus Production - Shawn Wright

(16) GRAPE AND WINE SHORT

COURSE

Coldstream 4 Room

Alicia McGuire, Presiding

1:30 p.m. Grape Disease Identifi cation

and Timing of Control

- Mike Ellis

2:30p.m. Cider/Coffee Break - Pre-

Function and Lower Atrium Areas

3:10 p.m. Alternative Control Methods for

Japanese Beetles - Ric Bessin

3:40 p.m. Wine Marketing and Economic

Outlook - Tim Woods

4:10 p.m. State of the Industry

- Dennis Walter and KDA

4:45 p.m. Ag Credit Ag Genius

Awards Ceremony

5:15-6:45 p.m. KVS Closing Reception and

Ag Credit Ag Genius Wine Tasting

(Bourbon Room) - Lowell Land

& Alicia McGuire

(11) GRAPE & WINE

SHORT COURSE

Coldstream 4 Room

Lowell Land, Presiding

8:55 a.m. Welcome Address

- Lowell Land

9:00 a.m. Effective Vineyard Spraying

- Understanding Your Sprayer

-Andrew Landers

9:30 a.m. Continued

10:00 a.m. Cider/Coffee Break and Visit

Exhibits - Pre-Function and

Lower Atrium Areas

10:40 a.m. Waste Not - Want Not!

- Methods of Improving Spray

Deposition and Reducing Drift

- Andrew Landers

11:10 a.m. Continued

FRIDAY MORNING, JANUARY 6

8:00 a.m. Exhibits Open, Pre-Function and Lower Atrium Areas

8:00 a.m. Registration, Pre-Function Area outside meeting rooms

5 CONCURRENT SESSIONS

Concurrent sessions will enable participants to attend topics of interest in different sessions.

FRIDAY AFTERNOON, JANUARY 6

Concurrent sessions will enable participants to attend topics of interest in different sessions.

(12) TREE FRUIT

Coldstream 5 Room

Lowell Hamilton, Presiding

8:30 a.m. Tree and Small Fruit Spray

Guide Update and Pest

Management Changes

-Ric Bessin, Nicole Ward,

and John Strang

9:00 a.m. Brown Rot Control in

Stone Fruit - Nicole Ward

9:30 a.m. Glyphosate and Winter

Hardiness - Kyle Daniel

10:00 a.m. Cider/Coffee Break and

Visit Exhibits - Pre-

Function and Lower Atrium

10:40 a.m. Reducing Organophosphate

Use in Apples, Grower

Discussion - Ric Bessin

11:10 a.m. KSHS Annual Business

Meeting

(13) BLUEBERRY

PRODUCTION

Fayette Room

Dennis Morgeson, Presiding

8:30 a.m. Basic Blueberry

Production - Jeff Kindhart

9:00 a.m. Netting for Bird Control

in Blueberries

- Nancy McCormick,

Dana Reed, Kevan Evans

9:30 a.m. Common Reasons for

Failure - Jeff Kindhart

10:00 a.m. Cider/Coffee Break and

Visit Exhibits - Pre-Function

and Lower Atrium Areas

10:40 a.m. Blueberry Automated

Quasi Pulse Irrigation

- John Strang

11:10 a.m. Blueberry Disease Control

- Mike Ellis

(17) Hydroponic

Tomato Production

Coldstream 5 Room

Kelly Jackson, Presiding

1:30 p.m. Water Quality

- Steve Berberich

2:00 p.m. Hydroponic Tomato

Production

- Rick Snyder

2:30 p.m. Cider/Coffee Break

- Pre-Function and Lower

Atrium Areas

3:10 p.m. Continued

- Rick Snyder

3:40 p.m Continued

4:10 p.m. Continued

(18) WHOLESALE

MARKETING

Fayette Room

Adam Watson, Presiding

1:30 p.m. GAP Update and Develop

ments /Q&A Third Party

Audits Grower Panel

2:00 p.m. Out-of-Season

Production for Farm-to-

School Markets

- Tim Coolong

2:30 p.m. Cider/Coffee Break

- Pre-Function and Lower

Atrium Areas

3:10 p.m. One-On-One Meeting with

Wholesalers

3:40 p.m Continued

4:10 p.m. Continued

Kentucky State Horticultural Society

UK Research & Education Center

P.O. Box 469

Princeton KY 42445-0469

KENTUCKY FRUIT AND VEGETABLE CONFERENCE

Embassy Suites Hotel, Lexington KY -- January 5-6, 2012

Mark one: ADVANCE REGISTRATION I am not able to attend--continue my membership(s) as listed below.

NAME(S) for name tag (Please print)

ADDRESS

CITY, STATE ZIP

PHONE: ( ) OCCUPATION/FIRM

FAX: ( ) E-Mail

PLEASE LIST NAME(S)OF ADDITIONAL REGISTRANTS:

I recommend____________________ for the □ KSHS or □ KVGA Board of Directors.

Complimentary registration for County Extension Agents, University Students, and children under 15 years of age accompanying an adult.

** A $30 registration allows entrance into any conference meeting session.

One year membership plus meeting registration. $30 PER PERSON

Kentucky State Horticultural Society -------------- Number attending

Kentucky Vegetable Growers Association ------- Number attending

Organic Association of Kentucky ------------------ Number attending

Grape & Wine Short Course, Jan. 6 ----------------Number attending

[Meeting registration only -- does not include organization membership.]

$30 each x Total number attending = TOTAL $

KVS Membership Renewal and New Member Fee -- $25 x Number attending_______= TOTAL

Register for the Celebration of Kentucky Wines, Jan. 5, 2012 / 5:00-6:00 PM

Number attending x $15 each = TOTAL $

**Meal tickets are available only through advance registration.

EXHIBITOR/GROWER LUNCHEON -- January 5, 2012 / 12:00 Noon EST

MENU: All American Deli Buffet -- roast beef, smoked turkey, ham, cheeses, cole slaw, mustart potato salad, chefs dessert selection

Number attending x $26 each = TOTAL $

AWARDS LUNCHEON - January 6, 2012 / 11:45 p.m. EST

MENU: KY Original Buffet -- roasted corn chowder, market salad topped with toasted pecans, roast pork with bourbon glaze, buttermilk

fried chicken, bourbon whipped sweet potatoes, country green beans, warm corn break, KY Derby Pie, KY bread pudding and fruit pies

Number attending x $33 each = TOTAL $

→ Please make CHECKS payable to: KENTUCKY FRUIT AND VEGETABLE CONFERENCE

CHECK # CHECK AMT $ CASH AMT $ TOTAL PAID $

Mail advance registration to:

Mary Ann Kelley, Research & Education Center,

PO Box 469, Princeton, KY 42445-0469

Phone: 270-365-7541 x 216; Fax: 270-365-2667

Dr. John Strang, Coordinator

ADVANCE REGISTRATION MUST BE RECEIVED BY MONDAY, DECEMBER 20,

Chad Brock