Mason lake conservation report 2015

toDD reeD / REGAL RIVER - PM RIVER SUNRISE - LUDINGTON STATE PARK / www.toddandbradreed.com

Mason - Lake Conservation DistriCt

73rd annual report 2013-2014 activities

Ludington Daily news february, 2015

2 Ludington Daily News/2015 ANNUAL CONSERVATION REPORT

Quality and Community since 1919

rAtor

Message froM the Conservation offiCe

Ludington Daily News/2015 ANNUAL CONSERVATION REPORT 3

rvices an 800 square mile on County and the 8 ginning at the confluence Lake County, our eastern e little and middle the Pere Marquette River the District’s northern n Lake County, rainfall and make a 53 mile westward Jordan DeVries wn the BigbySable River, st rolling agricultural Throughout its history, Mason County boarD of DireCtors (FROM LEFT) Sarah Slater – Board Chair, Paul Bigford – Vice and forested woodlots. has been defi ned by the glacial patterns (FROM LEFT) Scott Bob Lapointe Ohse - Treasurer, – Board eaks past Ford, Blue, Chair Tom Stakenas – Treasurer, Secretary, Sarah GeorgeSlater Budzynski (notChair, pictured) that have carved out, washed, drained d Gun Lakes to flow into Paul Bigford – Vice Chair, Tom Stakenas – Secretary, Scott Lapointe away and deposited the kaleidoscopic sede. Further south, Round, iments of clay, eMpLoyees Weldon Creek before it loam and sand into level, Mission The mission of the rollingthe andBig even drastically steep creations ior to meeting Murray Stall – MAEAP Technician MIssIon Mason‐Lake Conservation District is wind. These signatures he control of ofwater these& waters Renee Mallison- Assistant Manager Murrayof time Stall – MAEAP Technician to provide technical assise river willformed hereafter the varied foundation that helps The mission of leadership, the Mason-Lake Jordan DeVries – Manager/MAEAP Technician Pat Fricke – Administrative Assistant nd between diverse thisa area to be the second-most agriculturtance andDistrict education to aid individuConservation is to provide Josh Shields - Outreach Forrester Jordan DeVries – Administrator/MAEAP Technician dairies and on throughout allyorchards diverse county the State als, groups and units of government leadership, technical assistance and Lincoln River to the north of Michigan.

From our 15,000-plus acresrEsourCENATURAL nAturAL ConsErvAtIon RESOURCE CONSERVATION conserve, improve, and sustain our and education to aid individuals, groups nder narrowly missing of water to the more than 60,000 acresstAFF of sErvICE SERVICE STAFF natural resources and environment. mmunity College and the units of government conserve, improve, cropland, and a staggering 200,000 acres Seth Earl - DistrictSeth Conservationist Earl - District Conservationist hroughout the center of and sustain our natural resources and of forest, the recognizable features of Ken Chaltry Farm Bill Specialist environment.

Mason County have been bound to these COVER PHOTO: Monton Farm by Brad Reed, www.toddandbradreed.com fi ngerprints from ice, allowing both natuDistrict is to provide old cookbooks from the Pentwater area in the treatment monitoring and river and lake shoreline ral and patterns of differentiation. and resources to human conserve www.mason-lakeconservation.org 1890’s, the Scottville area in the 1920’s, and the protection to preserve wildlife habitat; and pesticide In 2015, the riparian zonethe Mason-Lake Conservation http://www.facebook.com/MasonlakeCD Ludington area in the 1940’s. Just as food has the drift planning and sensitive area mapping to prohomage to n soil and District water, found the it fitting to pay655 N. Scottville Rd., Scottville, MIaround 49454the• Phone (231)we 757-3708 x3 • Fax 855-813-7695 ability to unite us dinner table, hope mote native plants and beneficial insects. A much etween shared public natural variation in climate, the incredible that the sourcing of local food ingredients to try longer list of technical assistance activities is only a vate land, allowing each to bestowed by the soils and hydrology these recipes brings you closer to appreciating the phone call or office visit away! ental Assurance glaciersProgram that allows Mason County farmers The fi rst practicing botanists who visited the successfully co-exist.

Following lumber era,contours some people that preserve the integrity of our farms, The morainic systemthe featured in the unteering farmers limit to producetohay, asparagus, grain,ofapples, forests this area over a century ago sharply this unique biodiversity was lost.

But the zone of forests and waters. and stream & lake patterns of this area required Through MAEAP, we’vecherries, corn, poultry, berdairy, squash, identified them as the northernmost having replicated ent plans based on The District’s roleboundary of being anofinterface transition between remained, the colossal force ofbeen hundreds of feet ofthrough ice and ries, beans,soil pork, pumpkins, peaches, beef, the tension zone between the deciduous Maplethe riparian transfer from farm to forest to floodplain. h safe storage and transfer the preservation of our shared natural resources and thousands of years to form.

In recent history chevre, zucchini, honey and hops on less Here, agriculture and a wild reprieve can co-exist hundreds of miles old Hazardous Waste-Clean Oak-Hickory forests extending the landowners who make surrounding areas ecoand with varying intent, people have introduced than 500 square miles of land. south to the Appalachians and the Northern Coniferwithout starting yet another war over these waters. anted or excess chemicals nomically viable and therefore sustainable is needed activities the aland and watersheds celebrates So plant a tree, meetanda re-shaped farmer, visit farm-stand, walkin Hardwood forests covering the vast expanse from ccidental spill,This fireyear’s or Annual Report more than ever today.

The job detail comes with the equally dynamic ways.

The intent of this report Minnesota to Newfoundland. This offered one of a beach, ride a river or find some fish; you’re never is to the diversity agriculWater Trail and Invasiveof Mason County’s responsibility to introduce all partners to proactive introduce youplace to a brand conservation is more than the passed few places going to find a better to doof all of this than tural products down in North America where trees and s spring, promotes theusing recipes approaches that combine the latest advances in just eliminating the negative impacts to the environwildlife adapted here and there’s no better time to start than today! from local farmers and other members of to each forest-type were able to e sports enthusiasts. agricultural and forestry science with a modern land ment. The District’s vision is about encouraging the conservation community throughout ethic of ‘if you love something, you’ve got to protect landowners to make proactive voluntary improvethe years. Its purpose is to introduce it’. Resources available include our no-till seed drill ments to their farming and forestry practices, while people to their neighborhood farms to and nutrient management planning, which both educating others about their role in promoting their become friends and partners in protecting improve soil health by protecting the biological local food system and sustainable forestry activities our landscapes and watersheds. Other layers of the soil; invasive species surveying and through participatory outreach, whenever possible. recipes were thoughtfully borrowed from

BoArD oF DIrECtors

EMpLoYEEs

MAson-LAkE ConsErvAtIon DIstrICt

MASON-LAKE CONSERVATION DISTRICT Phone (231) 757‐3707 x3 • Fax 855‐813‐7695 www.mason‐lakeconservation.org | http://www.facebook.com/MasonlakeCD | 655 N. Scottville Rd., Scottville, MI 49454

4 Ludington Daily News/2015 ANNUAL CONSERVATION REPORT

Mason-Lake Conservation DistriCt 2014 fisCaL year finanCiaL stateMent subject to financial audit finalization

State Grants State Disbursements DEQ Water Trail Grant. .................................5,775 MAEAP Water Stewardship........................65,672

Operations Expenses DEQ Water Trail Grant Expense ................ 2,992 MAEAP Water Stewardship Program .....65,750

County Appropriations Operations Expenses Mason County .........................................23,3500 Lake County ................................................2,000 .............................................................................

Other Income ......................................................

Great Lake Energy Grant ..............................4,999 Fundraiser sales & Services .......................49,017 Interest & Rent ............................................3,846 Other Revenue & Donations ......................20,182

Gross Wages/Taxes Benefit .....................35,867 Office Expense (supplies/postage) ..............792 Vehicle Expense .......................................4,201 Marketing/Newsletters ............................1,670 Great Lakes Energy Grant Expense............2,903 Sales and service expenses.....................30,460 Credit Card Fees/Organization Dues .........1,021 Liability/Bond/Vehicle Insurance ................867

Total Revenue..........................................164,250 Total Receipts ..........................................158,514 Net Income..................................................4,291

Cost of Goods Sold....................................5,735 Total Disbursements.............................154,223 Ending Fund Balance..............................27,800

2014 aCCoMpLishMents The Mason‐Lake Conservation District sold 23,690 tree seedlings to 222 customers; 56,000 beach grass plugs to 24 customers and 1269 native grass and wildflower plants to 127 customers. The district’s John Deere no‐ till drill was used to plant 562 acres of crops including: soybeans, oats, rye,alfalfa and wheat into the previous year’s crop residue. This practice helps keep valuable top soil in place and reduces sedimentation to surface waters. The District completed a Water Trail Grant from the Dept. of Environmental Quality –Coastal Zone Management Program. This project will be developed into an invasive species survey and outreach program in summer 2015; educating canoeists, kayakers and boaters about the spread of invasive species and the ways in which Mason County Farmers are helping our restoration efforts by protecting watersheds from nutrient & sediment runoff.

newest boarD DireCtor: george buDZynski George Budzynski has operated Birchbark Farms neighboring Round Lake in Fountain for 6 years while continuing to manage farmland that has been in the Budzynski Family for over 100 years. Prior to joining the District Board, George and his wife Jill have been involved members of the AFFEW environmental organization in Mason County, having helped the District in partnership with AFFEW at the Annual Spring Tree Sale Fundraiser and Annual Household Hazardous Waste Event at the Mason County Road Commission. Birchbark Farm is a Micro‐goat Dairy that produces artisan cheeses for its members, while growing alfalfa and hay on a number of nearby acres in Sheridan Township. With the help of goats Frieda, Irena, JJ, Jamela, Kemsii, Kellico, Lexi, Lucy and Lora Lie, with stud Ricki and expectant mother Jamocha, Birchbark Farms was able to become MAEAP Verified in Spring 2015 within the Farmstead and Cropping risk assessments. With the help of District and NRCS Staff, George has been a major proponent of wildlife and pollinator stewardship, participating in the Conservation Security Program for a 2.5 acre pollinator habitat planting which included many wildflowers and native grasses. The Budzynski’s have often helped the Conservation District by purchasing trees from the Fall & Spring tree sales and are far from finished with their reforestation and wildlife habitat plans! Since joining the District as a Director, George, has been instrumental in helping the District plan for big things on the horizon, while helping a staff transition by borrowing from his experience in finance & operations.

MIDWEST FORESTRY, INC.

3636 N. US-31, Scottville, MI 49454 Phone: 231-757-4925 FAX: 231-757-4926

Consulting Foresters: Robert Talsma, Forester Home: 231-757-4327 Tony Papes, Forestry Technician Home: 231-464-5577

WEESIES BROS. GARDEN CENTERS & LANDSCAPING MICHIGAN GROWN NATIVE PERENNIALS & GRASSES   Montague

231-894-4742

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Ludington Daily News/2015 ANNUAL CONSERVATION REPORT 5

Grilled Asparagus Spears with Goat Cheese and Ham Ingredients: 1 lb. fresh asparagus 8 ounces fresh goat cheese (chevre) 15-20 paper-thin slices of cooked ham or prosciutto Preparation: Just grab a bag of fresh asparagus spears and follow these steps: Blanch a pound of fresh, washed and trimmed asparagus spears for 2 minutes in boiling water. Allow 8 ounces of fresh chevre to come to room temperature. Smear 1 tsp. of chevre along each spear, then wrap in either a thinly shaved honey ham slice or a paper-thin slice of prosciutto ham. Broil or grill the Grandma Buss’ Potato Chip Cookies prepared spears for 3 min. on each side.

Serve warm.

1 Cup white sugar 1 cup brown sugar We received this recipe years ago from good 1 cup margarine friends who are food fanatics. We couldn’t 2 eggs-beaten believe such a simple recipe could result in such 1 teaspoon soda tasty appetizers! Since then we have shared it 2 cups flour with hundreds of people throughout Mason 6 oz. butterscotch chips ( I prefer chocoCounty and the state of Michigan. It epitomizes late) springtime, but is perfect year-round if you can 2 cups crushed potato chips get the fresh asparagus and Birchbark Farm 1 cup salted peanuts fresh goat cheese!

George and Jill Budzynski Cream sugars and margarine, add eggs, Birchbark Farm add sifted soda and flour, fold in chips, drop located in Freesoil, MI by teaspoon onto ungreased cookie sheet. birchbarkfarm.com Bake 375 degrees - 10 minutes.

William Buss family

Green Bean Soup 2 pounds (2 or 3 cans) fresh green beans (whole) 4 to 5 diced peeled potatoes 2 - 3 stalks diced fresh celery 1 can beef broth & water to cover 1 pound bacon (diced) onion (diced) salt and pepper to taste garlic powder to taste 2 or 3 dashes Worchestershire sauce fresh or dried parsley (1 to 2 teaspoons) Fry or microwave bacon until cooked thru then cut up into bite size pieces. Set aside.

Peel potatoes, dice onion & celery, (snip fresh green beans). Put in pan with water & seasonings. Water level should only be about 1 inch over ingredients. Bring to boil and cook until veggies are tender. Add bacon and reduce heat to a simmer for 1/2 to 1 hour. (if you are comfortable using a pressure cooker, the veggies can be done in 10 minutes on 5 lbs pressure). I also add a teaspoon of the bacon grease for extra flavor. This is one of the soups that taste better the next day, if there is any left.

William Buss family

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Mason-Lake Conservation District Legacy Award Recipient: Robert Shafer Robert Shafer moved to Mason County in 1965 with wife Harriet when they purchased a farm on Darr Rd. in Sherman Township. Over the years, they purchased up to 900 acres in Eden Township to grow corn, soybeans, wheat and alfalfa. In 1970 Bob began to experiment with growing asparagus, which peaked at 300 acres. The Shafers, with children Jim, John and Kathy were always deeply involved in Conservation planning and improvements of their cropland and forests. Bob owned about 200 acres of hardwood forests which he was very proud of and managed through earnest forest stewardship practices. He also planted evergreens on some vacant fields. When these trees became old enough, he supplied many area families with their holiday Christmas Trees, a business his wife Harriet still manages. Being an avid hunter and fisherman led him to construct 12 ponds in different areas on his farmland, some of which have been re‐purposed for irrigation while others continue to attract waterfowl, wildlife and the occasional fishing pole. Besides farming and family, Bob’s other love was restoring old tractors, which he bought, sold and collected. As a life‐long member of Mason‐County Farm Bureau, Bob had many friends in our agricultural community and has been missed these past few years since his passing.

Ludington Daily News/2015 ANNUAL CONSERVATION REPORT 7

Black and Blue Sauce 3 cups blackberries 3 cups blueberries 1 cup water 2 1/2 cups sugar 1/2 cup corn syrup

1/4 teaspoon salt dash cinnamon 1 tablespoon cornstarch 1 tablespoon cold water 1 tablespoon lemon juice

Bring blackberries, blueberries and water to a boil. Simmer until berries are slightly softened, about 5-10 minutes. Add sugar, corn syrup, salt and cinnamon. Boil again. Mix cornstarch with cold water and stir into berries. Simmer until mixture is slightly thickened, about 5 minutes. Cool and stir in lemon juice. (Makes about 5 cups) Serve hot or cold over pancakes, waffles, ice cream, cake or pudding.

Michigan Summers: Tales & Recipes p. 49 ©1990 Carole Eberly Michigan offers the largest, wide variety of non-citrus fruit production in US, and Mason County is an example of this diversity. Many of the fruits grown here are consumed nationally. Moreover, most fruit producers are small businesses, typically family owned. This opens the opportunity for you and the grower to provide U-Pick. Visit www. upickmichigan.com to find a local farm or orchard and enjoy our local favorites fresh from the grower. U-Pick Michigan lists farms and orchards that offer u-pick fruits and vegetables direct to the customer. blueberries.msu.edu

THE BUSS GARDENS 2879 W. Townline Rd., 8 Miles N. on Stiles Road Turn left - 1/3 mile on dirt road

231-464-5833

www.BussGardens.com

SPECIALIZING IN ORIENTAL, ORIENPET, TRUMPET AND TIGER LILLIES -DAYLILLIES, HOSTAS - PEONIES - PERENNIALS Open May - September All the flowers pictured are from my gardens

Watermelon Pickles 2 quarts peeled watermelon rind 1/2 cup salt dissolved in 2 quarts of water 1/2 teaspoon powdered alum 1 quart white wine vinegar 6 pounds white sugar 1 ounce whole cinnamon 1 tablespoon whole cloves Cut watermelon into squares. Cover in a kettle with salt water and let stand overnight. Drain and rinse. Cover with cold water mixed with the alum. Cook until tender, 8-10 minutes. Drain again. Cook vinegar, sugar, cinnamon and cloves 5 minutes, stirring constantly. Add drained rind. Boil gently until rind is transparent, about 30-40 minutes. Remove cinnamon and cloves. Ladle into sterilized jars. Let stand about 4 weeks before using. (Makes about 5 half pints.) reference Michigan Summers: Tales and Recipes ©1990 Carole Eberly p. 46

Look to us for your seed, feed, fertilizer, chemical, petroleum and farm needs.

• Bulk, Bag, Liquid Fertilizer • Feed • Seed • Chemicals • Fuels & Lubricants • Lawn & Garden Supplies • Farm Hardware • Custom Application Together, hand in hand, the staff works for the farmers in Mason, Oceana and Newaygo counties.

NORTH CENTRAL CO-OP

(Formerly Hart Co-op/Farmers Petroleum) 3 East Main, Hart

231-873-2158 1-888-591-8211

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Mason-Lake Conservation DistriCt DistinguisheD serviCe reCipient: pat friCke We would like to wish Pat Fricke, M-LCD Administrative Assistant well on her recent retirement. Pat was a valued employee of the Conservation District for 9 years and a friend to many customers and staff. She helped the District immensely with outreach, branding, marketing and management of the Tree Sale and Household Hazardous Waste Programs in her role as office coordinator. Pat had also spent a few years in service with USDA Farm Service Agency between separate runs with the Mason-Lake Conservation District. She was an incredible help with the transition from District Managers in 2012 and also very helpful in training her replacement in 2014, as the operations, fundraising and grants she had coordinated were very integral to the success of the district.

toDD reeD / www.toddandbradreed.com

We would also like to take this opportunity to introduce Renee Mallison as the Conservation District’s new Assistant Manager for 2015 and beyond! Renee is a longtime resident of Mason County and a MCC Mom. She has previously volunteered for Mason County 4-H and has been involved with wildlife stewardship for many years! We’re excited to introduce Renee as a coordinator of our outreach and marketing programs, as well as operations and fundraising.

FARM DRAINAGE

Orchard Market Celebrating 55 Years of Family Tradition FREE SOIL 8400 N. US 31 (231) 464-5534

LUDINGTON 212 S. Pere Marquette Hwy. (231) 843-4603

John Near

Tile Laying Dozer Work Excavator Work GPS Laser Guidance 36 Years Experience

(231) 730-2901 (231) 861-4424

Ludington Daily News/2015 ANNUAL CONSERVATION REPORT 9

Pickled Asparagus Base — (Enough to fill about 9 quart jars) 4 Quarts Water 2 Quarts White Vinegar 12 Tablespoons Salt (Pickling Salt) 7 Sprigs Fresh Dill 3 Cloves Garlic Bring to a boil. Pour over asparagus filled jars. Wipe rim of jar with towel. Put ring and seal on. Set out until seal pops.

Quart Jars (wide mouth) 1-2 Cloves Garlic 1 Clove Garlic Crushed 1 Sprig of Fresh Dill (or own preference) 1 hot pepper (optional) Asparagus — length cut to fit in jar, head up Asparagus — we’ve also cut up the leftover stems onto bite size pieces and pickled those, delicious.

Labranz Asparagus Farm, Alexis & Bill Bradow, Frances & Alex Lapenas family

In an effort to fight obesity and health concerns in the United States, Know Your Farmer, Know Your Food (KYF2) is a USDAwide effort to carry out President Obama’s commitment to strengthening local and regional food systems.

A surge in consumer demand for locally-produced food is creating jobs and opportunity throughout rural America. Beginning farmers are finding an entry point into agriculture through local markets.

Experienced farmers are diversifying their sales to capture added value through local

branding. Small businesses are developing new packing, processing, distribution and retail opportunities. And consumers are learning more about where their food comes from and gaining access to fresh, local foods.

Local and regional food is already a multi-billion dollar market and growing quickly: Visit www.letsmove.gov for detailed information and resources to support the Healthy Foods Inititiative.

Growing your own food has many

Green Beans and Tomatoes 4 medium peeled tomatoes 1 pound cut up green beans 1 cup chopped onion 3 cloves minced garlic 2 tablespoons butter 1 tablespoon flour 1 teaspoon paprika Cook tomatoes in salted water for 2 minutes. Add green beans and cook for 2 more minutes. Drain, saving 2 cups of liquid. Saute onion and garlic lightly in butter. Stir in flour and paprika. Slowly stir in 2 cups liquid, stirring constantly until sauce thickens slightly. Add vegetables, breaking up tomatoes. Cook over low heat for 5 minutes, stirring constantly. (Makes 4 servings.) source Michigan Summers: Tales and Recipes , by Carole Eberly p.72.

health benefits: • It helps you eat more fresh fruits and vegetables.

• You decide what kinds of fertilizers and pesticides come in contact with your food.

• It lets you control when to harvest your food. Vegetables that ripen in the garden have more nutrients than some storebought vegetables that must be picked early.

CoMMunity note: Households CAN use SNAP (Supplemental Nutrition Assistance Program) benefits to buy seeds and plants which produce food for the household to eat.

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Mason-Lake Conservation DistriCt 73rD annuaL Meeting February 20th @ 6:00 pm Location: Scottville Optimist Hall, corner of US-10 & Amber Rd. Dinner: Prime Rib, Baked Chicken, Potatoes, Vegetable Side, & Dessert Guest Speaker: Tim ‘the dairy farmer’ Moffett will be presenting comedy that looks back over his life experiences juggling his day job as a dairy farmer and nights & weekends doing stand-up!

The Program: following dinner a short staff presentations about 2014 activities and plans for 2015. The evening will include a special award presentation, Please join us! Tickets: for dinner are $15.00 and are available by contacting the District Office @ 757-3707 x5 or any of the board of directors, you can also pay at the door. toDD reeD / www.toddandbradreed.com

Preservation of our soil is as important as taking good care of your spine and nervous system.

Dr. Lewis G. Squires Chiropractic Physician Scottville

757-3356

You can do your part... Through Soil Conservation...

Preserving the land is our future... in food supplies, economic growth and natural resources.

The best investment we can make is saving the land...and it will save us.

Needlefast Evergreens, Inc. 4075 W. Hansen Rd., Ludington, MI • 843-8524

Ludington Daily News/2015 ANNUAL CONSERVATION REPORT 11

“A modern twist on a classic recipe” Campfire Baked Apple Directions Special equipment: a campfire with hot embers Hollow out a hole in the top of the apple using a paring knife or corer. Mix together the brown sugar, apple cider, oats, raisins and butter and stuff the mixture inside the apple. Wrap in tin foil and cook in the campfire embers for approximately 12 minutes.

Michigan Corn Chowder Soup Serves 4 1 quart good chicken stock 1 stalk fresh lemongrass, chopped 3 ears fresh corn 1 sweet red pepper, seeded & chopped to size of corn kernels 1 small onion chopped to size of corn kernels salt & pepper to taste 1 teaspoon Italian parsley, chopped 1 tablespoon heavy cream Combine lemongrass and stock, simmer 20 minutes (until the stock is well-flavored).

Strain the stock and reserve, discarding the lemongrass. Cut kernels from cobs, then scrape the cobs with edge of knife to extract all the milky fluid from the base of the kernels. Add corn, red pepper and onions to stock, simmer until vegetables are tender. Add cream and parsley, adjust seasoning, and serve, garnished with a sprig of Italian Parsley. What to do if you can’t find fresh lemongrass? Substitute 1 tablespoon of dried lemongrass for each fresh stalk. If dried isn’t available, try several strips of lemon peel per stalk. Chefs warn, though, that the effect won’t be quite the same, since lemongrass has a more subtle, delicate flavor than lemons or limes.

LOCAL FACT: Corn is by far the #1 crop produced in Mason County. A whopping 16,500 acres were utilized for production in 2013.

With a worldwide effort on global food chain sustainability there is no better time than now to plant for the future. Your local Conservation District is a great resource for information and a local supplier of trees, plants, bushes, and seeds. The Conservation District holds sales twice a year, one in the spring and once in the fall. Private orders can be placed by contacting your local district office.

Apples are on of the top fruits farmed and harvested in Mason County. Apples play an important part of our local economy and local fresh food market. You can visit www. upickmichigan.com to find a local farm or orchard and enjoy our local favorites fresh from the grower. www.apples.msu.edu

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nO-tiLL DriLL

Cold Stream Farm

The No-Till Drill allows growers to plant seeds without plowing the soil and exposing organic matter to the surface – This conserves crop residues and biologically rich soil layers, which hold nutrients and moisture for crops to use during the growing season.

• A new John Deere Drill No-Till drill was purchased in 2000, which has planted over 5,900 acres of soybeans, alfalfa, small grains and wildlife plots.

• The No-till Drill is available for rental at the rate of $10 an acre for a minimum of 5 acres - or $50 per use.

To inquire about rental, call the M-LCD 231-757-3707 ext.5.

YOUR AUTO

• In 1985, the Mason–Lake Conservation District purchased its first No-till Drill that farmers used to plant wildlife forage plots and small grains on over 7,000 acres.

~ Specializing in Native Trees and Shrubs for wildlife habitat ~ visit www.coldstreamfarm.net

PARTS SUPERSTORE

The Parts You Need.

The Price and Service You Want.

Automotive Replacement Parts Licensed Repair Facility

MASON COUNTY AUTO PARTS & SERVICE

Only Locally Owned Parts Company 720 W. U.S. 10-31, SCOTTVILLE

757-4733

Ludington Daily News/2015 ANNUAL CONSERVATION REPORT 13

From Wikipedia: with additional references sited.

1923 Version of Eggless, Milkless, Butterless Spice Cake One cup sugar,pinch of salt,1/4 cup lard creamed together, 1 teaspoon soda dissolved in 1 cup cold strong coffee, 2 cups flour, 1/2 teaspoon each nutmeg, cloves, cinnamon, allspice sifted with half the flour, 2-3 cup raisins dredged with rest of flour. Citron is very nice instead or in combination with raisins. Extra cinnamon may be used instead of allspice if liked.

Modern Version of Eggless, Milkless, Butterless Spice Cake recipe from www.food.com Ingredients: 1 1/4 cups flour 3 teaspoons cornstarch 1 teaspoon baking soda 1 1/2 teaspoons cinnamon 1 teaspoon allspice 1/2 teaspoon clove 1/2 teaspoon salt 1 cup brown sugar 1/3 cup oil 1 teaspoon lemon juice 1 teaspoon vanilla 1 cup water (approximately) Directions: Stir together flour, cornstarch, baking soda, spices and salt. Cream sugar, oil, lemon juice and vanilla. Add flour mixture to sugar mixture, a little at a time, alternating with up to 1 cup of water. Mix briskly with fork until thoroughly blended. Pour into lightly greased and floured 8 or 9 inch square pan and bake at 350 degrees for 30 minutes or until cake tests done. Let cool in pan.

Depression cake is a type of cake that was commonly made during the Great Depression. The ingredients include little or no milk, sugar, butter or eggs, because the ingredients were then either expensive or hard to obtain. Similar cakes are known as “War Cake,” as they avoided ingredients that were scarce or were being conserved for the use of soldiers. A common Depression Cake is also known as “Boiled Raisin Cake,” or “Milkless, Eggless, Butterless Cake.” “Boiled” refers to the boiling of raisins with the sugar and spices to make a syrup base early in the recipe. However, some bakers do include butter. Boiled raisin-type cakes date back at least to the American Civil War.[1] Depression cake has been referred to as “War Cake” by texts dating back to World War I. In a pamphlet distributed by the United States Food Administration in 1918 entitled “War Economy in Food,” War Cake is listed under “Recipes for Conservation Sweets.” The United States Food Administration stressed the importance of reducing sugar consumption during the war and offered molasses, corn syrup, and raisins in its place.[2] This recipe has been a staple of Americans throughout times of recession, droughts, wars and just economical hard times. Even Mason County with our rich diversity of natural resources, agriculture and farming was affected during the Depression and Wars. In research for this cookbook I found several written and personal accounts and local stories of people who remembered using this recipe out of necessity. Ask your parent or a local resident if they remember this recipe and how their family used it?

Maple Barbecued Spareribs 3 pounds spareribs 1 teaspoon Worcestershire sauce 3/4 cup pure maple syrup 1 teaspoon salt 1 tablespoon tomato catsup 1/4 teaspoon dry mustard 1 tablespoon cider vinegar 1/8 teaspoon black pepper 1 tablespoon finely chopped onion Place spareribs into a saucepan and add enough water to cover. Bring to a boiling point, reduce heat, and simmer 30 minutes.

Drain. Mix maple syrup, tomato catsup, vinegar, onion, Worcestershire sauce, salt, mustard, black pepper together in a small bowl. Place spareribs in a shallow baking pan and pour about half the maple sauce over the ribs. Bake in 350-degree F oven, 30 minutes or until tender. Turn and baste occasionally with remaining sauce while baking. Broil 5 minutes to finish browning.

To find a local Maple Syrup Farmer please visit the MSU IMP website at www.ipm.msu.edu or contact your local Conservation District.

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Mason-Lake Conservation DistriCt annuaL tree seeDLing saLe Mason Co. fairgrounds april 24 & 25 Don’t forget AFFEW Earth Day Celebration April 18, 10:00-2:00 pm at the Ludington Area Center for the Arts.

Conservation District Staff will be hosting a compost making class and rain-barrel building class!

The Mason Lake Conservation District aids in reforestation and wildlife habitat restoration efforts in Mason & Lake Counties by offering low-cost tree seedlings. We combine individual customer orders to obtain volume-discounted pricing, and then pass those savings down to our customers. The relationship we build with tree sale customers is very important to us – we want your planting to succeed and will conduct an on-phone site recommendation at no cost, with a personal site visit for mass-planting customers or those who are still unsure.

Spring Tree Sale order forms and tree planting guides are available in the back of this book, or if you wish to email an order to us, download an order form from our website: www.mason-lakeconservation.org. Preordered trees will be available for pick-up April 24th & 25th. Remaining conifer and hardwood seedlings, shrubs, and wildflower seed will be available for sale to walk-in customers. Tree sales act as a fundraiser to help support technical and educational services in natural resource conservation provided to landowners, residents and students of Mason County and Western Lake County.

Purchase native pollinator and Native grass seed mixes through Mason-Lake CD for spring wildlife habitat restorations Wildflower seed mixes for native pollinators provide food for wildlife: butterflies, bees and insects that can be foraged upon by songbirds. Warm season grass mixes, consisting of Big Bluestem, Little Bluestem, Indian Grass and Switch-grass provide high-quality pasture forage for livestock to graze upon and nesting habitat for game- bird species like the ring-necked pheasant. Several varieties of seed packets are customized for native prairie, woodland and septic-drain field habitats. These plants are selected for their deep root systems, allowing them to adapt to poor-quality soils. They filter nutrients and reduce flooding in heavy clay, while providing erosion control in all soil types. Native seed mixes also require less water and fertilizer than cool season grasses like fescue and Kentucky blue-grass.

Plantskydd provides plants with up to 6 months of protection over winter on ornamental shrubs & 3 months on most succulent broadleaf plants. The only deer and rabbit repellent recommended by Peter Derano, author of “Creating a Deer and Rabbit Proof Garden”.

Just one spraying of all-natural, liquid garlic-based Mosquito Barrier will keep mosquitoes, ticks, fleas, & gnats out of your yard, 24 hours a day, for a Month. The 32oz. concentrate makes enough solution to cover an 80’ x 80’ area with three applications to last all summer!

tree pLanting & tubing avaiLabLe!

We have a 3-person planting crew available in spring 2015 to plant select trees and protect them from deer browse with our 5 foot tree tube protectors! A discounted package deal starting at $5.50 per tree includes delivery, tube installation and planting of a 3-5’ Sugar Maple/Black Walnut/White Oak/Black Cherry/American Chestnut tree.

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Pentwater, MI • 231-869-5928

Ludington Daily News/2015 ANNUAL CONSERVATION REPORT 15

Wheatgrass Juice Ingredients Fresh-cut wheatgrass Equipment Juicer with masticating blade, such as Lexen, Omega or Green Power Measuring cup Instructions Put the fresh wheatgrass in the juicer, in small amounts Juice 2 oz. of juice Drinking the Wheatgrass Juice Drink the wheatgrass within 15 minutes of preparation. Consume 2 oz. of wheatgrass juice, once a day on an empty stomach or 3 hours after eating. If you like, the juice can be diluted or enhanced with water, ginger, lemon or other juices.

Results This green juice will help you to feel energized, nourished for longer periods of time, lose weight and be healthier.

LOCAL FACT: In 2013 4,400 acres of wheat crops were farmed in Mason County, the 3rd largest crop for our community.

Wheatgrass is a food prepared from the cotyledons of the common wheat plant, Triticum aestivum. It is sold either as a juice or powder concentrate. Wheatgrass differs from wheat malt in that it is served freeze-dried or fresh, while wheat malt is convectively dried. Wheatgrass is allowed to grow longer than malt. Like most plants, it contains chlorophyll, amino acids, minerals, vitamins, and enzymes. Claims about the health benefits of wheatgrass range from providing supplemental nutrition to having unique curative properties, though few, if any, have been scientifically proven.

It is often available in juice bars, and some consumers grow and juice wheatgrass in their homes. It is available as fresh produce, tablets, frozen juice and powder. Wheatgrass is also available commercially as a spray, cream, gel, massage lotion, and a liquid herbal supplement. Because wheatgrass juice is extracted from wheatgrass sprouts i.e., before the wheat seed begins to form, it is gluten-free. Sourced from en.wikipedia.org

Deep Dish Apple Pie Filling: 9-12 Apples (2-1/2 qts. sliced) 1-1/2 c. sugar 1/2 tbs. cinnamon 1/2 tbs. nutmeg Dash of mace 3/4 tsp. salt 3 tblsp. butter or margarine Pastry: 1-1/2 c. sifted flour 1/2 c. shortening 3 tblsp. cold milk Peel and slice apples to fill 12x8x2” baking dish. Combine sugar, spices, and 1/4 tsp. salt; sprinkle over apples, mixing lightly.

Dot with butter. Sift together flour and 1/2 tsp. salt; cut in shortening until pieces are size of small peas. Add milk by teaspoonfuls, tossing with fork until mixture is just dampened. Turn mixture onto square of waxed paper; gather up corners, pressing from outside to form compact ball.

Roll out about 1/8” thick between two sheets of waxed paper or on floured board; place over apples. Brush with cream; cut steam vents. Bake in a very hot oven (450 degrees) 15-minutes; reduce heat to moderate (350 degrees) and bake 45 minutes longer. Makes 8-10 servings. The recipe calls for cream drizzled on top. For grandma’s frosting I do 1 cup powered sugar, then you add 3 teaspoons warm water, and 1 teaspoon cherry juice. I just make the frosting in little amounts and if I need more I make more.

Stakenas Farms

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16 Ludington Daily News/2015 ANNUAL CONSERVATION REPORT

toDD reeD / www.toddandbradreed.com

M-LCD fish Day funDraiser sat., May 30 On Saturday, May 30, get your private pond ready for summer and don’t forget to encourage the growth of some big lunkers by also ordering some minnows! We will be again partnering with Harrietta Hills Trout farm to take orders for rainbow trout, hybrid sunfish, largemouth bass, channel catfish and yellow perch as a fundraiser for the District. There is a minimum order of 25 fish for each species requested. Mason-Lake Conservation District Staff and friends will be available to answer your questions about pond ecology, including water quality, promotion of fish grown, invasive species identification & predator deterrence.

Check our website or stop by the oďŹƒce in April for an order form.

Mason-Lake Conservation DistriCt native pLant saLe: fri. May 23 The Mason-Lake Conservation District will again host a native plant sale with Vern Stephens from Designs

By Nature! Come get some amazing plants for your butterfly garden, rain garden or just the container on your deck! The fundraiser sale will be held on Friday, May 21st from 2:00 pm to 6:00 pm. Like our tree sale, to ensure the best selection it is best to pre-order.

Order forms are available for download at our website, www.masonlakeconservation.org Native plants are great for any landscape and are highly tolerant to year-round weather conditions in Michigan. Also they are more resistant to pests, disease and drought.

Ludington Daily News/2015 ANNUAL CONSERVATION REPORT 17

Sweet milk is a termed used many years ago, when many families used everything they had, & when milk became ‘soured’ or “clabbered’, instead of pitching it, they added it in baking. The milk most likely would have been obtained from daily milking of the family, cow, goat, or any animal that can be used as a fresh milk source.

Soy and Spinach Artichoke Dip 1 lb. silken tofu, crumbled 1 lb. lowfat cream cheese, cubed 1 cup lowfat mayonnaise 1/2 teaspoon ground pepper 1 lb. frozen chopped spinach, thawed, drained 1 lb. marinated artichoke hearts, drained, coarsely chopped 1/2 cup green onions, chopped Parmesan cheese, grated, for garnish Beat tofu until smooth; mix in cream cheese, mayonnaise and pepper in mixer bowl. Fold in spinach, artichokes and green onions. Divide mixture equally into 12 (4 oz.) au gratin dishes. Sprinkle Parmesan cheese on top, if desired. Bake at 350ºF for 15 to 20 minutes or until bubbly and browned on top. Serving suggestion: Serve with low carb crackers on bread for an allaround low-carb snack!

LOCAL FACT: Soybean Production in Mason County takes the #2 spot for acres farmed with a total of 4,900 annually based in 2013 data.

The term slow oven comes from the time before there were electric or gas ovens.

Ovens were heated by burning wood. You would have to burn the wood a while before your oven got hot and it took a long time.. When a recipe back then called for baking in a slow oven meant that you put the dish in the oven before the oven got hot. Slow Oven converts to approximately 300 degrees Fahrenheit in today’s cooking terminology.

From soy nuts to soymilk, soy appears in many products and adds a powerful dose of protein without sacrificing taste. Not only is soy a versatile ingredient, but studies show there are many possible health benefits to a soy-enriched diet. Soy may help prevent heart disease, osteoporosis and breast and prostate cancers.

No matter what you’re craving, you can incorporate soy into all types of cuisine.

Soyfoods shine as an example of lowcarb options that please the palate as well as the waistline. Naturally a good source of protein, soy is a perfect fi t for those searching for high protein, lowcarb foods. You can enjoy these recipes “as is” or alter them to fit your dieting needs, such as substituting your favorite low-carb products wherever you desire.

Checkout www.michigansoybean.org/soy for more information and a free downloaded cookbook.

White Cake Twp cups white sugar, 1/4 cup butter, 1 cup sweet milk, 3 cups flour sifted four times, 1 large teaspoon baking powder, 4 eggs, whites beaten stiffly and put in last. Bake 1 hour in slow oven.

Mrs. Alice Squires pg. 9 Choice Cookbook compiled

by Methodist Episcopal Ladies Aid Society of Scottville, Mich. 1923

18 Ludington Daily News/2015 ANNUAL CONSERVATION REPORT

MiChigan agriCuLture environMentaL assuranCe prograM (Maeap) report During fiscal year 2014 technicians Murray Stall and Jordan DeVries assisted 9 local producers in becoming verified or re-verified in the Michigan Agricultural Environmental Assurance Program, or MAEAP. This program is a joint effort of farmers, the Michigan Department of Agriculture and Rural Development, the USDA Natural Resource Conservation Service, Michigan Farm Bureau, commodity and agribusiness associations, Michigan State University and MSU Extension, Conservation Districts and local fire Departments. This partnership encourages farmers to conduct voluntary checks of on-farm risks to surface water and groundwater contamination. If the reductions of these risks meet state standards, the farmer can be verified and a MAEAP sign will be placed on the farmstead to recognize this achievement (pictured, left). Dozens of producers in Mason County, Manistee County and the West ½ of Lake County are currently working with the Mason-Lake Conservation technicians to achieve MAEAP verification for 2015. Through MAEAP verification, many farmers find cost-cutting ways to reduce: chemical inputs; liability from accidental pesticide spills and manure discharges and improve land values and farm marketability. The three

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phases of the program required for verified include: education, voluntary on-farm risk assessments and third-party verification.

During 2014 the M-LCD held a winter MAEAP Phase 1 meeting at the Bungalow in Manistee CD, with a fall farm tour at Briggs Farm, Pine Ridge Hops and Larsen Farms also satisfying the education requirement (pictured: right). 2014 was also the year of the Drone, where participants learned of the potential use of remoteoperated UAV’s in studying nutrient uptake, drought stress, and pest management from faculty and graduate students at Michigan State University. MAEAP Technicians assisted local producers with adopting conservation practices such as cover crops, pesticide drift management plans, nutrient management plans, improved fuel storage, irrigation management, uniformity checks and improved manure management. Newly MAEAP verified in 2014: Blake Mazurek - Carr Creek Hops, John Areklet, Orchard Market, George Budzynski – Birchbark Farm, Dan and Allyson Wolf – Pine Ridge Hops, Re-verified: Joel Lipps, Alexis Braddow – LaBranz Asparagus and Curtis Berndt – Berndt Hillside dairy

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Ludington Daily News/2015 ANNUAL CONSERVATION REPORT 19

Honey Cucumber Salad Ingredients 3 medium Cucumbers, thinly sliced and halved 1/4 cup Honey 1/2 cup White balsamic vinegar, (can also use white wine vinegar) 1/4 cup Water 2 tbsp. Red onion, diced Salt Directions Place cucumbers in bowl and sprinkle with salt. Toss and set aside. In a small mixing bowl, stir together honey, white balsamic vinegar, water and diced red onions. Pour the mixture over the cucumbers and toss.

Allow the salad to marinate in the refrigerator about 1 hour prior to serving.

Animals pollinate roughly 35 percent of all crops grown in the world. Most crops are pollinated by managed hives of the European honey bee (Apis mellifera). However, the number of managed honey bee hives is declining due to diseases, pests, aggressive strains of honey bees, and, in the winter of 2006-07, Colony Collapse Disorder.

In spite of this reduction in areas of habitat, the value of the pollination services that native bees provide in the United States is estimated to be worth about $3 billion per year.

In the past, native bees and feral honey bees could meet all of a farmer’s pollination needs for orchards, berry patches, squash and melons, vegetable seed, sunflowers, and other insectpollinated crops. For Mason County, healthy bees is a requirement for successful farming and a sustainable local food chain.

The Amazing Benefits of Local Raw Honey Raw honey is different from the average honey bought at the grocery store. In fact, using the pasteurized honey from the average store is as unhealthy as consuming refined sugar.

Raw honey is different because it has not been pasteurized, heated or processed in any way, and therefore contains many valuable benefits.

Raw honey is full of minerals,vitamins,enzymes, and powerful antioxidants. It has antibacterial, anti-viral and anti-fungal properties.

Raw honey is great, but local raw honey is even better! Local raw honey contains pollen that is specific to your area and therefore can really help those local seasonal allergies.

Taking a spoonful of raw honey once or twice a day is a great help. It is also advised to begin taking local honey a few months prior to the allergy season; this gets the pollen introduced into the body and gradually builds up the body’s tolerance to seasonal allergies.

To find local raw honey visit farmers markets, natural food stores, or contact your local conservation district for honey farmers in your area.

Other uses: Helps digestion Strengthens immune system Eliminates allergies Stabilizes blood pressure Balances blood sugar Calms nerves Relieves pain Treats ulcers Sore throats Colds Indigestion

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20 Ludington Daily News/2015 ANNUAL CONSERVATION REPORT

TODD reed / www.toddandbradreed.com

outstanDing Conservationist recipient: Grabowski Farms Tom and Sarah Grabowski operate Grabowski Farms, which collectively manages to grow corn, soybeans wheat and oats on 1100 acres of cropland in Victory, Hamlin Sherman, Freesoil and Meade Townships. From the home farm on Beyer Rd. in Victory Township, the Grabowski’s have implemented a number of groundwater and surface water protection measures including the2013 installation of an Agricultural Handling Facility to store materials and fill sprayers, and grassed waterways and water let-down structures in 2014 to reduce sediment & nutrient run-off after rain events. These farmstead site improvements along with efforts to plant oilseed radish cover crops to control compaction and excess nutrients in fields, practice no-till and conservation tillage planting methods and develop on-farm emergency and pesticide drift plans has led to a MAEAP Verification for the Cropping System for 2014. For 2015, the farm has planned to install a NRCS certified fuel handling facility to reduce the risk of fuel contamination in groundwater and field windbreak to reduce soil erosion to get a second MAEAP Verification for the Farmstead System. On top of all this, Tom & Sarah also heat with cherry pits produced from Northern Michigan Farms!

Peanut Butter Shortbread 1 can ready-to-spread frosting, - vanilla, not whipped 1 18-oz. jar peanut butter 1/4 cup flour 1 egg Heat oven to 325º. Spray 15x10” pan. In large bowl, combine 1 cup frosting, peanut butter, flour and egg at low speed until blended. Press mixture into pan. Bake for 12-14 minutes. Drop remaining frosting on hot bars and let set until softened. Spread over bars. Cool. To make Peanut Butter Cup Shortbread, stir 2-3 Tbl. cocoa and 1-2 tsp. milk into remaining frosting before dropping onto hot bars.

Diane Zack Fin & Feather Club of Mason County Sweet Potato Crumble 2 eggs 3 cups mashed sweet potatoes or one 40-oz. can sweet potatoes, drained & mashed 1/2 cup granulated sugar 1/4 cup evaporated milk 1/3 cup melted butter, no subs, melted 1 tsp. vanilla 1 tsp. cinnamon 1 cup flaked coconut 1 cup packed lite brown sugar 1/3 cup flour 1/3 cup butter, no subs, melted 1/2 cup chopped pecans Preheat oven to 375º, spray a 9” baking pan. In a large bowl, beat eggs, add sweet potatoes, sugar, evaporated milk, 1/3 c. butter, vanilla & cinnamon. Spoon into pan.

Combine coconut, brown sugar, flour & 1/3 c. butter in medium bowl. Stir until well blended. Add nuts. Sprinkle over sweet potatoes. Bake uncovered 35-45 minutes, until top is golden brown, and a knife inserted in the center comes out clean. Let stand 10 minutes before serving - do not skip this step.

Diane Zack Fin & Feather Club of Mason County

Ludington Daily News/2015 ANNUAL CONSERVATION REPORT 21

Chocolate Chip Blondies 1/2 cup butter, no subs 1-1/2 cup brown sugar 1 tsp. vanilla 2 eggs

1-1/2 cup flour 1/2 tsp. baking powder 1/2 tsp. salt 1 c (6 oz.) chocolate chips*

In a large bowl, melt butter, stir in brown sugar & vanilla. Stir in eggs. Combine flour, powder & salt. Stir into sugar mixture. Stir in chocolate chips. Spread in a sprayed 13x9 pan. Bake at 350º for 18-24 minutes or until toothpick comes out with a few crumbs on it. Cool on wire rack. If using a glass pan, underbake just a little as bars will continue to back after they come out of the oven. *If you would like, substitute chips and/or nuts or toffee bits of your choice, as long as you end up with a cup. Use 1/2 cup chips and 1/2 cup nuts, or mini or regular M&M’s, use whatever flavors you would like.

Diane Zack Fin & Feather Club of Mason County

Zucchini Cakes 2 c. shredded zucchini, drained 1/2 - 3/4 c. chopped onion 1 Jiffy corn bread mix 1 egg 1/2 cup milk 1 c. shredded cheddar or co-jack cheese Microwave zucchini & onion on high for 2 minutes, drain well. In medium bowl, cmbine Jiffy mix, egg, milk & cheese. Add zucchini, stir well. Let stand 5 minutes.

Heat a small amount of oil in a fry pan or griddle. Drop approx. 1/4 c. to 1/3 c. batter in pan & spread cakes out. Cook until golden on 1 side, flip & cok until golden on other side.

Diane Zack Fin & Feather Club of Mason County

22

everyboDy’s pitChing in!

22 Ludington Daily News/2015 ANNUAL CONSERVATION REPORT

Mason County household hazardous waste Clean-up Day: august 15th, 10 am - 2 pm Mason County road Commission scottville.

WHAT TO BRING: Prescription Medication, automobile fluids, diesel & gasoline, ink jet cartridges, digital devices, nonlatex paint, chemical cleaners, lawn & garden products, adhesives and resins, fluorescent light bulbs, mercury thermostats & thermometers, pool chemicals, household & automotive batteries.

WHAT NOT TO BRING: Tires, latex paint, ammunition or explosives, and any furniture

Pudding French Toast 1 c. milk 1 pkg. (3 oz.) cook & serve pudding mix, any flavor 1 egg 1/2 tsp. cinnamon 8 slices Texas Toast 2 tsp. butter In flat bowl, whisk milk, pudding mix, egg & cinnamon for 2 minutes, or until well blended. Melt butter on griddle. Stir milk mixture just before dipping. Dip both sides of bread in pudding mixture. Cook until golden brown on both sides. Note - do not use instant pudding, and use whatever flavor you would like - vanilla, butterscotch, coconut, they all taste yummy.

Baked Oatmeal 1 - 1/2 cups quick cooking oats 1 cup sugar 1/2 cup milk 1/4 cup butter, melted, no subs.

1 egg 1 tsp. baking powder 1/2 tsp. salt 1 tsp. vanilla.

Combine all ingredients in bowl & spread in 13x9 sprayed pan. Bake for 20-22 min. at 350º or until edges are golden. Serve with warm milk and fruit.

Bean Soup 1 large onion, chopped 2 Tbl. butter, no subs 2 cans 15-1/2 oz. each Great Northern Beans, drained 2 cans 15-1/2 oz. each Pinto Beans, drained 2 cans 10-1/2 oz. Bean w/Bacon Soup 2 c. diced ham or 1 lb. pkg. diced ham 1 14-1/2 oz. can low sodium chicken broth 1 cup water In large dutch oven, cook onion in butter until done, 5-10 minutes. Stir in remaining ingredients and cook for 20 minutes or until heated through. Recipe can be cut in half.

Ludington Daily News/2015 ANNUAL CONSERVATION REPORT 23

Crab Pasta Salad 8 oz. uncooked medium pasta shells 1 lb. creamy coleslaw 1/2 cup mayonnaise 1 Tbl. chopped onion 1 tsp. dill weed 2 cups chopped imitation crabmeat.

Cook pasta according to package directions.

Rinse with cold water to stop cooking, drain well. Meanwhile, in a large bowl, combine slaw, mayo, onion & dill. Stir in crab. Add pasta, stir. Chill until serving time.

All recipes on this page are from Diane Zack Fin & Feather Club of Mason County

Corn Bread Chicken 1pkg. Jiffy Corn Muffin mix 1 env. dry ranch dressing mix 1 cup milk 1-1/2 lb. boneless, skinless chicken breast 2 Tbl. vegetable oil In a large bowl, combine muffin mix and dry ranch dressing. Put milk in another bowl. Take chicken & cut it carefully into 2 fillets, otherwise chicken will burn before it’s done in the middle. Dip chicken in milk and then coat with muffin/ranch mix. In large skillet, heat oil and brown chicken, uncovered for 6-7 minutes on each side or until cooked through.

Beer BBQ Pork Chops (or Chicken) 1-1/2 - 2 lbs. boneless pork chops or chicken breast 1/2 tsp. each, salt & pepper 1 Tbl. vegetable oil 1-1/2 cup beer or non-alcoholic beer 1/2 cup ketchup 1/4 cup brown sugar.

Sprinkle both sides of chops (or chicken) with salt & pepper. In large skillet, heat oil and brown meat on both sides over medium heat.

Combine beer, ketchup & brown sugar, pour over meat. Bring to a boil. Reduce heat & simmer uncovered for 18-20 minutes, or until sauce has reduced down and thickened, turning meat over after 10 minutes.

Stir occasionally to prevent burning.

Meal in a Mug 1 lb. lean ground beef 1 large onion, chopped 1 can 21-28 oz. baked beans, undrained 1 can 14-1/2 oz. tomatoes w/liquid, undrained 1 env. sloppy joe mix 1 cup uncooked elbow macaroni 2 cups water Brown beef with onions, drain. Stir in rest of ingredients. Simmer covered for 20-30 minutes or until macaroni is done. Let stand 10 minutes. Eat. Mac & Cheese Lasagna 1 pkg. 7-1/4 oz. mac & cheese, prepared as directed on package 1 15-oz. can pizza sauce 1 lb. Italian sausage, cooked & drained 1 lb. shredded mozzarella cheese 2 Tbl. parmesan cheese.

Preheat oven to 350º. Spoon half of mac & cheese into sprayed 9” pan. Top with half of meat, sauce & cheese, repeat. Sprinkle with parmesan cheese. Bake uncovered for 20 minutes or until heated through.

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24 Ludington Daily News/2015 ANNUAL CONSERVATION REPORT

BRAD reed / www.toddandbradreed.com

Contact Josh Shields, Outreach Forester with the Mason-Lake Conservation District for Forestryrelated questions or to schedule a site visit Through the Forestry Assistance Program (FAP), Josh provides technical assistance to private landowners and conducts outreach events such as forestry-related presentations, workshops, and training sessions. FAP, funded

by Michigan Department of Agriculture and Rural Development (MDARD) and Michigan Department of Natural Resources (DNR), is implemented by Michigan Conservation Districts so forestry information and assistance can be delivered to you at the local level. Michigan’s Qualified Forest Program provides a tax exemption for non-homestead landowners with lots between 20 and 640 acres, aimed at encouraging private forest owners to actively manage their forests according to a certified management plan prepared by a qualified forester. The goal of the program is to fuel regional economies through timber harvest and individual’s property tax savings. Josh’s job as an outreach forester is to guide landowners through this process and help them make informed decisions about their forest property’s future.

Ludington Daily News/2015 ANNUAL CONSERVATION REPORT 25

snakes anD water tabLe at the ChiLDren’s MuseuM The Mason-Lake Conservation District was awarded a Great Lakes Energy Grant for the creation of a Michigan Snakes exhibit and class-room education program. Michigan has 18 native snake species, of which, 1 is poisonous and 2 are on the State threatened list, close to becoming endangered.

The replica snakes purchased through the grant and painted by Legends Taxidermy will be used to teach students about real serpent’s role as indicators of environmental quality & important predators of insect and vertebrate pests. It could be said that these reptiles are farmer’s ‘other’ best friends! Volunteer to help us with the display at Children’s Museum Fridays 9-Noon throughout Feb. and Mar. to get the exhibit ready for Spring 2015.

We are also re-inventing the popular water table exhibit for kids to explore stream function and animal tracking in May! Come help us install a rain garden near the Children’s Museum! We will begin construction as soon as the ground thaws!

toDD reeD / www.toddandbradreed.com

26 Ludington Daily News/2015 ANNUAL CONSERVATION REPORT

nrCS rePorT: Seth earl NrCS DiStriCt CoNServatioNiSt, MaSoN CouNty The Soil Conservation Service (SCS) was founded in 1935 in response to the “Dust Bowl”. SCS was designed to be a technical service driven agency that worked to eliminate soil erosion on agricultural operations across the country. The 1920’s was the height of westward expansion. It was a time of prosperity and as settlers moved west they began what is known as the “Great Plow-

up”. Propaganda and stories of corn ears as big as a wagon spread like wildfire across the country. Gentleman farmers flocked to areas that stretched from North Dakota to Texas to try their hand at farming. Over 98% of our grass- lands were converted to agriculture.

nrCs rEport: SETH EARL NRCS DISTRICT CONSERVATIONIST, MA In 1994 SCS was renamed the Natural Re- sources Conservation

Service (NRCS). The renaming was to reflect our broader mission of improving, protecting, and conserving our natural resources. NRCS mier soil eros The Service was agency. However, is stillSoil the Conservation world’s premier soil erosion(SCS) prevention founded in 1935 in response to the “Dust in recent year in recent years the agency has morphed into the only non-regulathe only nonBowl”. SCS was designed to be a technical tory cost share assistance driven agency. The agency’s mission to driven agenc service driven agency that worked to elimi“Help People Help the Land” has rung true as the popularity of our nate soil erosion on agricultural operations People Help t programs is higher than ever. across the country. The 1920’s was the height popularity of of westward expansion. It was a time of In 2014 the Scottville service center contracted $570,836 in new In 2013 the S prosperity and as settlers moved west they programwhat dollars.isThat resulted in 18“Great new contracts within thetracted $512 began known as the Plow-up”.

Environmental and Quality Incentives, and Conservation That resulted Propaganda stories of corn ears as bigSustainability as Programs.

Environment a wagon spread like wildfire across the counservation Ste try. Gentleman farmers flocked to areas that tion of the ne stretched from North Dakota to Texas to try the future of their hand at farming. Over 98% of our grassKen Chaltry RETIRES are offered at lands were converted to agriculture.

Delivery Stre In 1994 SCS was renamed the Natural ReIn January 2015 we said goodbye to Ken Chaltry, NRCS Farm Bill Specialpected to be sources Conservation Service (NRCS). The ist. Congrations to Ken for 33 years with the Natural Resource Conservathe hopes th renaming was to reflect our broader mission tion Service and Fish & Wildlife Service. Ken is a former resident of theof improving, protecting, and conserving our ing up to 90% U.P. and plans to return to his hometown of Christmas for permanent natural resources. NRCS is still the world’s pre- address cons residence sometime in 2015. District Staff and Directors were glad to have had Ken help out as an Earth Team Volunteer in 2008. When hired by NRCS he continued to lend a helping hand with tree sale fundraisers, the YouHazardous can doWaste your annual Household Cleanup and our many MAEAP Farming is Tours in Mason and part... Through Soil Oceana Counties and winter seminars.

Conservation...

We offer onsite sales, repair and liquid tire fill

BIG

Preserving the land is our future... in food supplies, economic growth and natural resources.

The best investment we can make is saving the land... and it will save us.

TODD reed / www.toddandbradreed.com

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Ludington Daily News/2015 ANNUAL CONSERVATION REPORT 27

beaChgrass The Mason-Lake Conservation District has been cultivating, harvesting and transplanting bareroot American Beachgrass, Ammophila breviligulata, from 3 sustainably managed properties in Mason County since 1941. When Hurricane Sandy stuck the Atlantic Coast in 2012 with high waves and turbulent floods, many beaches, inlets and coastal areas were stripped of beachgrass and lost entire sand dunes.

The Mason-Lake Conservation District was called upon to send 100,000 plants –native to both the Northeast and Great Lakes Regions– eastward throughout the months of May and June. The effort to restore the coastal dunes of Massachusetts, Delaware, New York and New Jersey was covered by national media outlets.— a “native-plant-savings-and-loan”.

Ammophila breviligulata can be purchased for your own coastal engineering or drought-resistant landscaping project in the months of April, May, September, October and November by contacting the Mason-Lake Conservation District. Orders come in sizes of 100 plants for $12.00 –enough to cover 200 sq. ft. or 500 plants for $60.00 –enough to cover 1,000 sq. ft. at the recommended grid spacing of 18 inches (12 in. spacing is recommended for slopes). Remember to try some Beachgrass with your spring tree order!

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231-845-5196 605 S. PM HWY. LUDINGTON 605 S. PM HWY. LUDINGTON

231-845-0329

28 Ludington Daily News/2015 ANNUAL CONSERVATION REPORT

Mason Lake Conservation DistriCt spring tree saLe — usefuL trees for baCkyarD habitat

Mason Lake Conservation District Spring Tree Sale – useful trees for backyard habitat

Through April 1st, Buy 4 different transplant/tree/shrub species at equal 1, 10 or 25 Qty. & get a 5th free!

Through April 1st: Buy 4 different transplant/tree/shrub species at equal 1, 10 or 25 Qty. & get a 5th free!

Must be equal or lesser value, (i.e. free transplant/tree/shrub is always lowest priced selection)

Must be equal or lesser value, (i.e. free transplant/tree/shrub is always lowest priced selection)

Moist Mesick (med. wet/dry) Dry Showy Butterfly Bee Wildlife Songbird Full Sun shade tolerant Soils Soils Soils Flowers attracting attracting attracting attracting open canopy understory

If you wouldin likechoosing assistance inwhich choosingtrees whichor trees or shrubs would be for for your your type of type soil conditions can find outyou on ourcan website ou would like assistance shrubs would bebest best of soilyou conditions findwww.mason-lakeconout on our website w.mason-lakeconservation.org or can youcall can forand assistance and speak to Jordan, Seth. a book in theofoffice that will servation.org or you thecall officethe for office assistance speak to Jordan, Josh or Seth.

We also Josh have aor book in theWe officealso thathave will have descriptions the seedlings e descriptions of being the seedlings being offered as they wellwill asthrive whatin.conditions theyyour will We aim at making offered as well as what conditions We aim at making treethrive plantingin.experience a success in springyour 2015! tree planting experience a ess in spring 2015!

Seedlings/Transplants

Hard Mast (nuts, seed)

Soft Mast (fruits)

deciduous trees & shrubs

deciduous tree & shrubs

Red Pine Red Oak

White Pine

Hackberry

Sugar Maple

Balsam Fir

Black Cherry

Sergeant Crabapple

White Spruce

Allegheny Serviceberry

Black Walnut

Blue Spuce Norway Spruce

Northern Pecan

Northern White Cedar

Am. Chestnut

Red Elderberry Spicebush Black Chokeberry

Yellow Birch

Bold denotes MI native Italic = shrub

High Bush Cranberry

Ninebark

Alleghany Serviceberry

Silky Dogwood

Am. Hazelnut

braD reeD / www.toddandbradreed.com

Mason

County

4-H Advisory Council

is proud to offer the 2013 Mason County Plat Book.

Located in the MSU Extension Office on South Main Street, Scottville (The Old Theatre Building)

231-757-4789 Books also available at County Treasurers Office and the Mason Lake Conservation District.

Northern Pecan

Red Elderberry

Making a real difference since 1898.

Sergeant Crabapple

Black Cherry

American Chestnut

Cold Stream Farm

~ Specializing in Native Trees and Shrubs for wildlife habitat ~ visit www.coldstreamfarm.net

Ludington Daily News/2015 ANNUAL CONSERVATION REPORT 29

Office Use Only

2015 SPRING TREE ORDER FORM MASON-LAKE CONSERVATION DISTRICT 655 N. Scottville Rd. Scottville, MI 49454 Phone: (231-757-3707 x5) mason-lakeconservation.org

Order #____________ Date Rec'd_________ Ck#_____/CA/V/MC/D Amount __________ Balance____________

TREE ORDER DEADLINE-April 1st. Call for availability after this date! Order Early for best selection.

PICK-UP will be Fri., April 24 (9-5), Sat., April 25 (9-2) at Mason Co. Fairgrounds NAME:____________________________________________________ PHONE___________________ ADDRESS:____________________________________________________ E-MAIL___________________ CITY:_______________________________________________STATE: ____________ZIP:______________ If you need help with selection of tree species and/or quantities, or you don't see a native species you want, give us a call!

CONIFERS

SIZE

Red Pine (3-0) White Pine (3-0) White Spruce (2-0) Blue Spruce (2-0) Norway Spruce (3-0) Northern White Cedar (4-0)

8"-14" 8"-14" 10"-15" 10"-15" 10"-15" 12"-24"

25

$10 $10 $9 $9 $9 $18

50

$17 $17 $15 $15 $15 $31

100 $29 $29 $26 $26 $26 $53

500

$105 $105 $96 $96 $96

Qty.

COST

Early Buy Alert! Buy 4 different transplant/tree/strub species at equal 1, 10 or 25 Qty. & get a 5th free! (equal or lesser value)

TRANSPLANTS

White Pine (2-2) White Spruce (2-2) Balsam Fir (2-2) Blue Spruce (2-2) Norway Spruce (2-2) Hard Mast Deciduous Trees/Shrubs Red Oak (2-0) Sugar Maple (3-0) Sargeant Crabapple Black Walnut Northern Pecan Am. Chestnut (bred for blight tolerance) Yellow Birch Ninebark American Hazelnut Soft Mast Deciduous Trees/Shrubs Hackberry Black Cherry Allegheny Serviceberry Red Elderberry Spicebush Black Chokeberry High Bush Cranberry Silky Dogwood Non-native 'Other Stuff' Hybrid Poplar Butterflybush

SIZE

1

10

25

50

Qty.

COST

50

Qty.

COST

50

Qty.

COST

50

Qty.

COST

18-24" 12"-18" 10"-18" 15"-24" 15"-24"

$2 $3 $3 $3 $3

$16 $19 $22 $19 $19

$30 $36 $41 $36 $36

$50 $61 $69 $61 $61

18-24" 18-24" 12-18" 36-48" 18-24" 24-36" 18-24" 18-24" 18-24"

$2 $2 $1 $2 $3 $4 $4 $1 $2

$11 $14 $10 $16 $19 $32 $26 $6 $12

$21 $26 $18 $30 $35 $68 $48 $11 $23

$36 $43 $30 $51 $58 $124 $81 $18 $39

18-24" 36-48" 18-24" 18-24" 18-24" 18-24" 18-24" 24-36"

$2 $2 $2 $3 $3 $1 $2 $1

$16 $15 $11 $19 $19 $9 $12 $6

$30 $28 $20 $36 $36 $17 $16 $11

$51 $46 $34 $60 $60 $29 $22 $19

2'-3' 12"

$2

$11 $21 $0.75 each

$34

SIZE

SIZE

SIZE

1

1

1

10

10

10

25

25

25

NOTE: BOLDED SPECIES DENOTE NATIVE SPECIES THE DISTRICT IS NOT RESPONSIBLE FOR SEEDLINGS AFTER PICK-UP / It is unlawful for nursery stock to be resold with roots attached.

Orders will be filled on a first-come basis, based on time of order NOT on time of pick-up.

30 Ludington Daily News/2015 ANNUAL CONSERVATION REPORT

SMALL FRUIT & VEGETABLES PRICE SIZE Qty. COST 4 for $2.00 Albion Strawberry (everbearing) plug $4.50 each or 10 for $40 Hull Thornless Blackberry 12-18" FRUIT TREES You need 2 species with similar bloom time for cross-pollination.

QTY COST $14.00 each Wolf River Heritage Apple 5/8" caliper (4-5 foot) Northwest Greening 5/8" caliper (4-5 foot) $14.00 each $14.00 each Bartlett Pear 5/8" caliper (4-5 foot) * Planting Restrictions - species so noted are known to harbor pests of fruit trees. These species must not be planted within 1/2 mile of a commercial orchard to comply with Act No. 72 P.A. 1945. In part, this law is meant to protect farmers from injurious pests originating from untreated fruit trees. The Michigan Dept.of Agriculture regulates these plants.

GROUNDCOVER

PRICE

American Beachgrass (Marram grass)

QTY

COST

QTY

COST

PRICE $11.70 $16.95 $16.95 $12.95

QTY

COST

PRICE

QTY

$60/bundle (approx. 500 plugs)

WILDFLOWER & Native Grass Mixes (ask about bulk prices for big areas)

Brightest Brilliant Rainbow Quinoa Seed Little Bluestem (1 oz. covers 200 sq. ft.)

Big Bluestem (1 oz. covers 200 sq. ft.)

Canada Wild Rye (1 oz. covers 200 sq. ft.)

Native Grass Mix (1 oz. covers 200 sq. ft.)

Native Septic Mix (1/4 oz. covers 50 sq. ft.)

$4.00 per seed packet of 50 $4.00 oz. $2.00 oz./ $16.00 lb $2.00 oz./ $16.00 lb. $3.00 oz./ $22.00 lb. $4.00 1/4 oz. $5.00 1/4 oz. $3.00 1/2 oz

Native Woodland Mix (1/4 oz. covers 50 sq. ft.)

Native Pollinator Mix

CONSERVATION BOOKS "Landscaping for Wildlife" Minnesota DNR "Woodworking for Wildlife" Minnesota DNR

"Wildflowers of Michigan Guide " by Tekiela "Trees or Birds of Michigan Guide" by Tekiela

This is a partial list of books carried in our office year round. Books will be available at the sale also.

OTHER CONSERVATION ITEMS Bluebird Nest Box (made by Old Engine Club)

$10.00 each $3.00 each

Danger Deep Water Signs

Fertilizer Packets

$.25 ea or 100/$20

Flagging Ribbon (orange, pink or blue)

$2.00 each $22.00 each $22.00 each $30.00 each $12.00 each $75.00 each $2.00 each $1.50 each $27.00 each $2.60 each $3.50 each

Mosquito Barrier (all-natural garlic-based repellant)

Plantsykdd (deer repellent-pre-mixed 1 qt spray) Plantsykdd (1 lb. soluble powder) Plantsykdd Granular (repellent for rabbits & mice)

Rain Barrel (55 gallon, includes valve & soak hose) Terra sorb (1oz. pkt-enough to dip 2000 seedlings)

"Trees Planted -- Keep Off" signs

Tree Planting Bars Tree Protectors (4 ft. vented) Tree Tubes w/bamboo pole (5 ft. vented)

Wire Marking Flags (red or orange)

Wood Duck Box (made by Old Engine Club) Wren Houses (made by Old Engine Club) Payment in full on orders of $50 or less

$.15 ea. or 100/$12

50% down payment required on orders over $50, Balance Due upon Receipt of Seedlings

Make checks payable to Mason-Lake CD New for 2015: credit card orders can also check-out via our online store

Credit Card Type: Visa Credit Card #

MC

Disc________

Expiration Date: ______/_______

$25.00 each $8.00 each

Sub-total (front) $ Sub-total (back) $

Total (Front & Back) $ 6% Sales Tax $

Tax Deductible Donation $ TOTAL $ Down Payment $ BALANCE DUE $

COST

Ludington Daily News/2015 ANNUAL CONSERVATION REPORT 31

Protect Your Farm’s Assets ––––––– WITH –––––––

PPG COATINGS from Epoxy to Barn Paint we have you covered!

LUDINGTON PAINT & GLASS

MATT EWING

MARK COOPER

RANDY DERESKE

Mixing Paint & Service Since 1948

213 S. JAMES, LUDINGTON

843-8250

www.ludingtonpaint.com

32 Ludington Daily News/2015 ANNUAL CONSERVATION REPORT

GVF Orchard Equipment Unmatched Versatility & Dependability.

GVF Rough Terrain Forklifts

GVF Sonic Spray

GVF Rough Terrain Forklifts are fast, powerful machines that operate smoothly. Available in three models in either 2 WD or 4 WD. These lifts get the job done quickly and comfortably.

Sonic Spray ultrasonic spraying system simply turns off the application of spray when no tree is present. It works in any type of orchard growth whether it is young or mature, and even if the tree spacings are inconsistent. Trees get sprayed and empty spaces don’t. The savings are big. Use at least 25% less spray material.

GVF Center Mount Topper Hedger

New, rugged, narrow boom design that reduces tree damage and improves operator visibility. Has fork pockets for easy installation. Easily attaches to 3 point hitch and top link. High efďŹ ciency hydraulic system that allows for smooth operation and cutting head speed that is independent of the tractor.

3860 W. Monroe Road Hart, MI 49420 231-873-0143 800-392-6059 Fax: 231-882-5637 Email: info@gillisons.com www.gillisons.com