June Extension Connection Magazine 2024

Extension Connection Sullivan County

Upcoming Events & Programs

Upcoming Events & Programs

Cooking Matters in Your Community

Discipline is Not a Dirty Word

Hands On Beginner Garden Workshop

Caregiver Cafe March - June 2024

Connecting with Your Teen

Bone Builders

CRC Virtual Support Groups

Master Community Builder Program

See more events and opportunities on sullivancce.org/events.

Follow us on Facebook and Instagram!

Highly Pathogenic Avian Influenza Factsheet for Dairy Industry and Dairy Consumers

Herbs that Pair Nicely with Cheese

Life Lessons Through 4-H Dairy Projects

Grazing and Pasture Management for Cattle

Bone Builders for Seniors

Light-Induced Flavor Defects in Milk

June is National Dairy Month! Check out page 10 for fun dairy facts and page 13 for our dairy farm spotlight!

Local dairy farms and livestock above are from Diehl Homestead Farm, Myers Century Farm, Bethel Creamery, and Weiss Dairy Farm.

Welcome to the Issue!

Page 3 Message from the Executive Director

Page 4 Highly Pathogenic Avian Influenza Factsheet for Dairy Industry and Dairy Consumers

Page 6 Grazing and Pasture Management for Cattle

Page 9 DHIA Report

OFFICE HOURS

Hours: Mon - Fri | 8:30 am to 4:30 pm

Phone: 845-292-6180

E-mail: sullivan@cornell.edu

Website: www.sullivancce.org Facebook.com/ccesullivanagfood Instagram.com/ccesullivan

YouTube: bitly.com/ccesullivan

BOARD OF DIRECTORS

Dara Smith............................President

Alex Alorro...................Vice President

Robert Kaplan.......................Secretary

Dawn Parsons.......................Treasurer

Brian McPhillips...........Legislative Rep.

Adam Hughes..................Cornell Rep.

Freda Eisenberg

John Garigliano

Amanda Langseder

Denise Luckman

Erika Malmgreen

Steve Marton

Mark McLewin

Gary Silver

Gary Silverman

Nicole Slevin Nikolados

PROGRAM COMMITTEE

Heather Brown

Roberta Chambers

Nu El

Courtney Hanback

Carmela Hugel

Carol Roig

Stephen Stuart

Eugene Thalmann

Deborah Worden

Page 10 Fast Facts!

Page 12 Herbs that Pair Nicely with Cheese

Page 13 CCE Spotlights!

Page 14 Sullivan County’s Pride Proclamation

Page 15 Light-Induced Flavor Defects in Milk

Page 16 Bone Builders for

Seniors

Page 18 Life Lessons Through 4-H Dairy Projects

Page 20 How to Spend at our Farmers’ Markets!

NotifyCCESullivan if you have

Notify CCE Sullivan if you have a change of address: 845-292-6180 sullivan@cornell.edu

EXTENSION CONNECTION

Produced by: Cornell Cooperative Extension Sullivan County Edited by: Aaron Denman & Colleen Monaghan Cornell Cooperative Extension Sullivan County is an employer and educator recognized for valuing AA/EEO, Protected Veterans, and Individuals with DisAbilities and provides equal program and employment opportunities.

NOTICE: Official endorsement of advertisers and their products is not intended by the acceptance of their sponsorships for the Extension Connection.

STAFF MEMBERS

Colleen Monaghan..............................................................................Executive Director

Taylor Adam.............................................................Beginner Farmer Program Manager

Monica Ponce-Agredano ...............................................................Ag. Program Assistant

SueAnn Boyd.........................................................Healthy Schools Program Coordinator

Tracy Broyles...............................................................................SALT Program Manager

Alan Carroll...................................................................Food Systems Program Manager

Lynn Colavito..............................................Community Cupboard Program Coordinator

Martin Colavito...........................................................Prevention Programs Issue Leader

Haley Collins...................Agriculture Farmland Protection & Planning Program Manager

Wanda V. Cruz...............................................Healthy Communities Program Coordinator

Erin Doherty......................................................................Preventions Program Educator

Eugene Doyle...................................................................................................Custodian

Katie Gasior......................................................................Horticulture Program Educator

Jenna Gangel..........................................................................Shop Taste NY Coordinator

Christopher Jones....................................................................Taste NY Market Manager

Joy Leon.................................................................Nutrition & Physical Activity Educator

Katie Rose Lugauer...................................................................4-H Program Coordinator

Erica Lynch..........................................................Catskills Kitchen Program Coordinator

John Mastrangelo............................................................................Assistant Ag Market Manager

Nancy McGraw....................................Caregiver Resource Center Program Coordinator

Melinda Meddaugh.......................................................Ag & Food Systems Issue Leader

Vivian Monsanto...............................................................................Finance Coordinator

Barbara Moran................................................4-H Youth Development Program Manager

Bee Moser............................................................................................Senior Nutritionist

Patricia Ocasio.................................................................Preventions Program Coordinator

Shanice Owens..............................................Community Cupboard Program Coordinator

Abyssinia Pla El...................................................................................Finance Coordinator

Michelle Proscia..............................................Agriculture Production Program Manager

Lindsey Serapio.............................................................................................Bookkeeper

Ann-Marie Sidtis............................................Drug Free Communities Program Assistant

Tara VanHorn.........................................................................................Finance Manager

Malinda Ware........................................................................................Program Director

John Wilcox..........................................................................................Facilities Manager

Vinny Bonizzi, Kayla Evans......................................................................Ag Market Coordinators

Greetings Friends of Extension!

Happy June; my favorite month of the year! You just can’t beat the greenery, fireflies, and smell of fresh cut grass in June in New York. It kills any lingering winter blues and I’m so happy to spend it with you and the CCE Sullivan staff! June is DAIRY MONTH! This edition of the Extension Connection magazine shines a light on the benefits and uses of dairy products in our everyday lives. We hope you enjoy this issue alongside your favorite ice cream or a nice tall glass of maple milk!

At Extension, we’re seeing more and more folks come out for workshops in the last couple months, and to use the Extension Education Center for community meetings and activities. It just adds so much energy to the seasonl! And now, 4-Hers are working on their projects in preparation for the Sullivan County Youth Fair, hosted annually at the Grahamsville Little World’s Fair in partnership with the Neversink Agricultural Society. Please mark your calendars and come support Sullivan County’s amazing young people on August 16-18. In addition, next month marks the 6th year of the Sullivan Fresh Farmers’ Markets, making an appearance on a weekly schedule in Liberty, Woodridge, Fallsburg, Loch Sheldrake, Monticello, Wurtsboro, and Harris. Check out www. homegrownwithheart.com for these, and 11 other farmers’ markets happening all across the County through the harvest season.

See you soon!

Colleen Monaghan Executive Director,

Can’t wait to see you out and about this summer! In the meantime, you can visit sullivancce.org/events anytime for a listing of programs, and a jumping point to the wealth of resources and information that can be found around the website in general.

cm638@cornell.edu

Take-Home Messages

If you have questions or would like more information, contact Nancy Long (foodsafety@cornell.edu).

| This document was updated on April 25, 2024.

GRAZING AND PASTURE MANAGEMENT FOR CATTLE

Written by Joe Armstrong and Brad Heins

Submitted by Taylor Adam, Beginner Farmer Program Manager

The importance of having a grazing plan

Designing a grazing plan is the first step in your pasture management system. As you follow the planning process, the strengths and weaknesses of your current system will become apparent.

The grazing plan should include all the components of the grazing and pasture system and serve as a guide for management improvements. The amount of grass available is limited and having a plan allows for the full use of the resources available.

Recording and tracking the success of your plan is important because you can then make improvements for the next grazing season.

Map your grazing

You should draw a map or use mapping software to show the boundaries of the land that is available

for grazing. Having a map of your system makes it easier to get started on a plan and makes the plan easier to adjust for different conditions from year to year.

• Distinguish land that is owned from land that is rented. There are certain management practices that you can apply to your own land that you may not be able to do on rented land.

• Determine the number of acres of the different land parcels and label these on the map. You can then see what is available and what opportunities you have to improve or better use the resources you have.

• Mapping can show if there is additional land available that could be used for grazing.

• Cropland next to pasture land may be better used for growing forages.

• Cropland close to existing pastures is ideal for converting to grazing if pasture expansion is one of the farm goals.

Different grazing systems

Grazing systems range from continuous grazing of one area over a long period to intensive rotational grazing on small areas for short periods.

• Livestock systems that use continuous grazing of a pasture experience both overgrazing and undergrazing of forages.

• A rotational system provides an opportunity for forage plants to rest so that they may regrow more quickly.

• The rotational system provides an opportunity to move livestock based on forage growth, promote better pasture forage utilization, and extend the grazing season.

Determining and measuring pasture quality

• First survey what is available. A walk through the pastures is necessary to gather this information.

• The overall coverage and density of forage in your pastures can be rated as thin, average, or thick.

• If the same people are evaluating the pastures every time, you can keep track of the trend.

• Identify dominant species in each pasture and use your map to keep track of what you find. If you need help identifying different species contact your local Extension office or your local USDA service center.

• For a relatively small cost, a forage sample you collect can be tested by your local forage lab. This information about protein, mineral content and more is incredibly valuable.

How to estimate pasture productivity (forage mass)

There are many methods for determining the productivity of a pasture. Several methods include the use of specialized equipment such as a rising plate meter, falling plate meter, infrared technology or even drones. The simplest methods are accurate and still provide important information. The unit used when determining pasture productivity is pounds of dry matter per acre (lbsDM/acre).

Stocking density -

How many cows can a pasture hold and for how long?

Knowing the amount of dry matter forage a pasture can produce is only part of the equation. The amount of forage required over the grazing season by each animal and the herd as a whole is what determines stocking density.

The overall goal is to define the proper combination of land, time and number of animals to ensure the sustained, long-term productivity of the pasture. The optimum number of animals on the pasture makes efficient use of the forage without waste but still leaves enough forage to allow quick and complete plant recovery.

Understocking

• Setting the stocking rate too low will result in wasted forage and lost profit potential.

• Long term understocking (under grazing) can result in a less productive pasture as more woody plants take up residence.

Overstocking

• Setting the stocking rate

too high for too long will result in lowered intake, lowered animal growth and diminished profits.

• Overstocking (overgrazing) leads to a reduction in desirable plant species and an increase in less desirable plants.

• Overuse also means that livestock must forage for longer periods of time to meet their needs and that results in decreased average daily gain (ADG).

Active management

Pasture management is an active process. If no effort or time is put into the system then the return will be minimal to the producer. Continually evaluating and adjusting with guidance from measurable data is the key to success.

Adapted from: Armstrong, J., & Heins, B. (2023). Grazing and pasture management for cattle. UMN Extension. https://extension. umn.edu/pasture-based-dairy/ grazing-and-pasture-management-cattle.

DHI Report: April

June Focus: Fast Facts, Cool Tools, & News to Use

June is National Dairy Month!

70% of the calcium needs of the U.S. population are supplied by milk and dairy products.

The value of all milk products sold from United States dairy farms is nearly $37.2 billion, and the U.S dairy production and processing industry accounts for over 900,000 jobs in the United States of America.

There are approximately 49,000 dairy farms and nearly 500 milk processing plants in the U.S., with dairy farms in all 50 States and in Puerto Rico. They are producing three times more milk today, as compared to 1960, with about half the number of dairy cows, reducing the total resources needed by the dairy industry.

It typically takes less than 48 hours for milk to reach grocery shelves from the time it leaves the dairy farm.

There are approximately 9.23 million dairy cows in the U.S., with the average dairy farm in the U.S. having 187 cows.

The U.S. dairy industry contributes less than 2% of the total “greenhouse gasses” into the environment, and has reduced it’s carbon footprint by 60% in past six decades.

A dairy farmer receives about $2.00 per gallon for milk produced, which is approximately 40-45% of the amount paid for milk by consumers at the grocery store.

Source:

Thiesse, Kent.“Dairy Industry Facts.” Farm Progress, January 16, 2014. https://www. farmprogress.com/management/dairy-industryfacts-0.

The average dairy cow produces approximately 6.5 gallons of milk per day, or about 2,300 gallons of milk per year.

The top five dairy producing States in U.S. were California, Wisconsin, New York, Idaho and Pennsylvania, with California producing nearly 40 billion pounds of milk per year, and Wisconsin producing over 25 billion pounds per year.

HERBS THAT PAIR NICELY WITH CHEESE

Written and submitted by Katie Gasior, Horticulture Program Educator

In honor of June being dairy month, I’d like to share some herbs from the garden and the cheeses that together make a lovely pair. Everyone loves a diverse, inventive charcuterie board, right? There is no substitute for freshly grown herbs from the garden, when preparing a meal or snack. Consider pairing these herbs on your next cheese board, grilled cheese sandwich, or addition to your macaroni and cheese recipe.

American pairs lovely with dill, thyme, basil, or oregano.

Bleu cheese finds its perfect pair with acidic herbs like chervil or sorrel. These herbs don’t detract from the flavor of the cheese; rather, they are strong enough to stand up against the strong flavor of the cheese.

Brie is great with Chives, Basil, Parsley, and Tarragon. Cheddar cheese, one of the most common and delicious cheeses in American cuisine, is beautifully partnered with sage. This earthy herb is brilliant against the nuttiness of cheddar cheese, especially sharp cheddar, without losing its uniqueness against the strongly flavored cheese.

Chevre and dill are a great match, as the lightness of the dill nicely compliments the gentleness of this cheese.

Cottage cheese tastes amazing with caraway, as the interesting flavor of the caraway is lovely with the soft, creamy flavor of cottage cheese. While caraway isn’t technically an herb, it does have that herblike flavor that makes it a perfect partner to cheese.

Feta and basil are very complimentary. Feta is strong and briny, basil is woodsy and fresh.

Gouda with oregano, thyme, rosemary, or sage.

Monterey Jack is paired nicely with dill or oregano, as the strong cheese tastes great with these distinctly flavored herbs.

Mozzarella works nicely with both basil and rosemary, but basil and mozzarella are one of the

most iconic cheese and herb pairings out there. When the two are combined they are called a caprese salad! This is a classic summertime food that feels like a breath of fresh air.

Ricotta and thyme or chervil are a perfect match.

Swiss? Dill or chives. This is an intensely flavorful cheese that needs and equally flavorful herb to pair with. Either dill or chives are great for that and match nicely.

Make grilled cheese

sandwiches with a tiny bit of dill. Stir some marjoram into your baked macaroni and cheese recipe. Then expand into other recipes, like adding mint or basil to a ricotta-based bread roll.

Source:

“A Guide to Herbs and Cheese: Cheese Tray Ideas.” Edited by Rob Patterson, A Guide to Herbs and Cheese | Cheese Tray Ideas, 2024, spicesinc.com/blogs/ guide-herbs-and-cheese.

CCE Sullivan Spotlights

National Dairy Month Farmer Spotlight

THANK YOU TO OUR LOCAL FARMERS!

Written and submitted by Michelle Proscia, Agriculture Production Program Manager

June is Dairy Month, a special time to celebrate and express our gratitude to dairy farmers. These hardworking individuals play a vital role in providing us with nutritious and delicious dairy products, from milk and cheese to yogurt and butter. It’s a perfect opportunity to acknowledge their dedication and the significant impact they have on our communities, health, and economy.

Dairy farmers start their days early, tending to their herds with unwavering commitment, regardless of weather or day. Their work is physically demanding and requires expertise in animal care, nutrition, and sustainable farming. Thanks to them, we are able to enjoy delicious dairy products.

Bethel Creamer y

The economic contributions of dairy farming are substantial. Many dairy farms are family-owned, passed down through generations, and they support local economies by creating jobs and sustaining related businesses like feed suppliers and veterinarians. The ripple effect of a thriving dairy farm promotes economic stability and growth in our communities.

Environmental stewardship is another crucial aspect of dairy farming. Many dairy farmers adopt sustainable practices, such as efficient water use, renewable energy, and manure management to protect water quality. These efforts help safeguard our natural resources for future generations.

During Dairy Month, let’s take a moment to thank dairy farmers for their tireless work and dedication. Their commitment ensures a steady supply of fresh, nutritious dairy products and reflects a broader responsibility towards sustainability and animal welfare. By supporting local dairy farms we can show our appreciation in meaningful ways. Dairy farmers, we thank you for your resilience and passion, enriching our lives with your hard work.

SULLIVAN COUNTY’S PRIDE PROCLAMATION

Friends of Extension,

I’d like to take a moment to share news about a recent historical event that has taken place in our county. This past week on Thursday, May 16th, the Sullivan County Legislature passed a proclamation declaring that Sullivan County would, from this point forward, designate June as LGBTQIA2S+ (Lesbian, Gay, Bisexual, Transgender and/or Gender Expansive, Queer and/or Questioning, Intersex, Asexual, Two-Spirit and others who self-identify) Pride Month. For many of the county’s residents, this is a long-awaited moment worth celebrating, and not just because of the new burst of color that will soon fly over the Government Center’s building.

Pride Month was established to commemorate the right of every citizen to experience equality and freedom from discrimination. It therefore serves as a reminder that all people regardless of age, race, creed, color, national origin, sexual orientation, gender identity or expression, military status, sex, marital status, or disability have the right to be treated on the basis of their intrinsic value as human beings. This is why we have honored events such as the June 28, 1969 Stonewall Uprising and the work of Marsha P. Johnson, Sylvia Rivera, Stormé DeLarverie and other LGBTQIA2S+ activists. Now, we can honor Sullivan County’s commitment as not just a supportive ally to the LGBTQIA2S+ community, but their commitment to a fair and equitable society that allows individuals to freely display their personal expression and identity.

I stood beside members of Sullivan Allies Leading Together (SALT), Catskills Pride, the Hudson Valley LGBTQ+ Board, Gender Equality New York (GENY), and county residents as the proclamation was read out and applauded. Though I know this is just one step in a long journey towards a fair and equitable society, I am sure it was not just me that shed a joyous tear that day for all the residents this proclamation would give validation and hope to. It is moments like these that make me a little prouder to work in this county, and I look forward to seeing the pride progress flag flying over the government center this month.

With Respect,

Aaron Denman Association Operations Coordinator

Light-Induced Flavor Defects in Milk

Background

Milkisadelicatefoodthatisoften mishandledinamannerthatcanresultin off-flavors.Excessiveexposuretolight canresultinaseriousflavordefect knownas light-induced or lightoxidized.Light-oxidizedmilkis characterizedashavingaburntprotein, medicinalorplastic-likeflavor.

Light-oxidizeddefectdevelopsinmilkas aresultofitsexposuretosunlightorto fluorescentlightingcommoninstore dairycases.Certainvitaminsarealso susceptibletolight-induceddegradation (i.e.,riboflavinandvitaminA).Exposure tosunlightforaslittleas10-15minutes (asshortas5minutesonaveryclearday withintensesunlight)issufficientto causethedefect,whilelongerexposure timesaregenerallyrequiredfor fluorescentlighting.Ingeneral,the defectismorecommoninmilkpackaged intransparentplasticorglass,althoughit canalsooccurinmilkinmoreopaque containerswithveryintenselightand sufficientexposuretime.

Prevention

Preventinglight-oxidizeddefectssimply involvesprotectingmilkfromlight. Recommendationsinclude:

• Milkreceivingandhandlingareas, storagecoolers,anddisplaycases shouldbedesignedforminimum directlightexposure.

• Fluorescentlightbulbsusedshould bethe“warmwhite”variety.

• Yellowshieldingmaybeusedto reducetheintensityoflight.

• Unnecessarylightingincoolersand displaycasesshouldbeturnedoff whenmilkturnoverrateisslow.

• Lightblockadditivesorover-wraps maybeusedtohelpprotectthemilk.

Want more information on light oxidation, oxidation threshold, and the MQIP? Contact Nicole Martin (nicole.martin@cornell.edu) in the Milk Quality Improvement Program or visit our website https://foodsafety.foodscience.cornell.edu/mqip/

Fluid milkqualityresearchin theMilk QualityImprovementProgramhas been funded by the NationalDairyCouncil and the New YorkStateDairy PromotionAdvisoryBoard,dairyfarmers dedicatedto the production,manufactureand distributionofqualitydairy products.

BONE BUILDERS FOR SENIORS

Written and submitted by Nancy McGraw, Caregiver Resource Center Program Coordinator

Osteoporosis is a disease that causes bones to become thin, weak, and more likely to break, most often from a minor fall. It is often called a “silent disease” because you can’t feel or see your bones getting thinner. Many people do not even know that they have thin bones until a bone breaks. A broken bone can interfere with your daily activities, and it can have serious consequences.

Osteoporosis is a major public health threat for an estimated 44 million Americans, or for more than half of those 50 or older. In New York State alone, more than 3 million men and women have osteoporosis or low bone mass. In the United States, nearly one of every two Caucasian or Asian women over 50 will experience a broken bone due to osteoporosis. Men and women of other ethnic groups have a slightly lower but still substantial risk of fracture (broken bones).

To help prevent osteoporosis, eat a variety of healthy (nutrientrich) foods every day, and get the calcium you need, generally 1,000 to 1200 mg each day. Foods rich in calcium include lowfat dairy foods (milk, yogurt, cheese), dark green, leafy vegetables, canned fish (sardines, salmon) eaten with bones, or calcium-fortified foods.

Add calcium supplements (pills) only when you can’t get the calcium you need from food alone and get the recommended amount of vitamin D. Small amounts of vitamin D are added to all milk and some types of soy milk, rice milk, almond milk, yogurt, cheese, juice, and nutrition bars. Check with your health care provider to find out how much vitamin D is recommended for you. It is likely that you will need a vitamin D supplement to

get enough vitamin D.

The Caregiver Resource Center is sponsoring the Bone Builders program, which is being offered by CCE volunteer and retired physician, Joy Mendelsohn. Bone Builders is an exercise program designed to prevent, and even reverse, the negative effects of osteoporosis. The program is based on research studies that have shown that strength training just twice a week dramatically reduces the risk of fractures due to the disease. Participants in these programs gain bone density, become

stronger and improve their balance. These health gains also help to reduce the incidence of falling, which can result in fractures. Bone Builders classes fill a vital need for regular physical exercise for seniors as well as increased social interaction, both wellknown components of healthy aging.

This weekly program, held over 12 weeks through June 20, includes light weight-bearing exercises with hand-held dumbbells. The class is full, but you can be put on a waiting list by calling (845) 292-6180 ext. 122 or emailing us at sullivancrc@cornell.edu so that we can determine if there is enough interest in future classes.

Sources:

Gennari C. (Apr 2001). Calcium and vitamin D nutrition and bone disease of the elderly. Public Health Nutr.;4(2B):547-59. doi: 10.1079/ phn2001140. PMID: 11683549.

Rodríguez-Martínez MA, GarcíaCohen EC. (2002 Jan). Role of Ca(2+) and vitamin D in the prevention and treatment of osteoporosis. Pharmacol Ther. ;93(1):37-49. doi: 10.1016/s01637258(02)00164-x. PMID: 11916540.

The Facts About Osteoporosis (2015). NYSOPEP Resource Center, Helen Hayes Hospital, West Haverstraw, NY. New York State Osteoporosis Prevention and Education Program, NYS Department of Health.

Bone Builders Instructor and retired physician, Joy Mendelsohn.

LIFE LESSONS LEARNED THROUGH 4-H DAIRY PROJECTS

Written and submitted by Barbara Moran, 4-H Youth Development Program Manager

Calf to cow, the 4-H Dairy Project helps youth to learn and embrace the dairy industry. In previous years, dairy shows gained participation from kids that grew up on dairy farms and had access to the cattle. Today that is still true, however with the 4-H Leasing Program, more youth can join in the experience!

Youth participation in the Fair is focused on animal showmanship and kids are placed according to how well they show off their project animal. Yet along the way to this goal, kids have much to learn. Some of the subjects they must become familiar with include handling cattle, knowledge of the dairy industry, nutrition, and the finer points of raising a calf or cow.

Kids today are learning a little bit about hard work and dedication through the 4-H Dairy Project. Putting in the time and effort pays off in life skills and perhaps even the challenge of the show ring. When working with cattle,

youth must learn how to be patient. They also learn about parts of a cow, feeding and incorporate math and science into a well-rounded project. The 4-H Dairy Project has skills embedded to create future leaders through commitment and responsibility. Extra skills such as learning aspects of the agricultural industry plus having fun with the calves are bonuses to the project.

Many kids dive into this project because they are interested in the dairy industry, while others may want to own their own dairy farms or are looking to create specialized products to sell someday.

That said, the 4-H Dairy Project is helping youth learn more about their food supply, the products produced by their animals and the people who produce them. The youth get a hands-on, face to face experience with dairy cattle as well as the dairy farmer.

Step 1

Ask about FREE $ To Spend at a Sullivan Fresh Farmers Market! Program

Visit any 6 of the Sullivan Fresh mobile market stops, the Sullivan Fresh Monticello Farmers Market, or find us at a special event: Facebook.com/SullivanFresh

Step 2

Participate in a free Wellness Class or a recipe demo at one of the markets to get $10 in Sullivan Fresh Bucks. The more you learn the more you earn. Each time you attend a class or demo you earn more Sullivan Fresh Bucks.

Step 3

Use Sullivan Fresh Bucks just like cash and shop for fresh fruits, vegetables, dairy, meat and eggs at a Sullivan Fresh Market. Not redeemable for cash. No change made.

JUNE 20 - SEPT. 26

Every Thursday

10:00 AM –1:00 PM 10 Jefferson St. • Monticello, NY Behind the Ted Stroebele Recreation Center

Operated by Cornell Cooperative Extension Sullivan County

QUEstionS? Contact:

Cornell Cooperative Extension Sullivan County 845-292-6180

SullivanFresh@Cornell.edu

SullivanFreshMarkets.org

Every Tuesday July 2nd – October 29th 11:00 AM –12:30 PM Sullivan County Public Health Services

50 Community Lane Liberty, NY + 2:30 PM –4:00 PM

Village of Woodridge Municipal Lot Green Ave. & Dairyland Rd. Woodridge, NY

Program Made Possible By:

Stop when you see the Mobile Farmers' Market Van to shop for farm fresh fruits, vegetables, meats, dairy + eggs! t a p St F h

JULY - OCTOBER

Every Wednesday July 3rd – October 29th 11:00 AM –12:30 PM Fallsburg Town Hall 19 Railroad Plaza South Fallsburg, NY + 2:30 PM–4:00 PM

Loch Sheldrake Public Parking Lot Corner of Hasbrouck Rd. & Rt. 52 Loch Sheldrake, NY

Every Thursday

July 11th – October 31th 4:00 PM–5:30 PM Village of Wurtsboro –Community Church of Wurtsboro 134 Sullivan St. Wurtsboro, NY

First Friday

July 5th – October 4th 11:00 AM –1:00 PM Garnet Health Medical Center

68 Harris Bushville Rd. Harris, NY