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University of Illinois Extension serving Clay, Effingham, Fayette and Jasper Counties

Main Office (Effingham County)
1209 Wenthe Drive
Effingham, IL 62401
Phone: 217-347-7773
FAX: 217-347-7775
Hours: Monday - Friday 8 am to 4:30 pm

Branch Office (Clay County)
223 W Railroad St
Flora, IL 62839
Phone: 618-662-3124
FAX: 618-662-3191
Hours: Monday-Friday, 8:00am - 4:30pm

Branch Office (Fayette County)
118 N. Sixth Street
Vandalia, IL 62471
Phone: 618-283-2753
FAX: 618-283-4932
Hours: Monday-Friday, 8:00am - 4:30pm

Branch Office (Jasper County)
1401 Clayton
Newton, IL 62448
Phone: 618-783-2521
FAX: 618-783-2232
Hours: Monday-Friday, 9:00am - 4:00pm

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NEEDS ASSESSMENT: University of Illinois Extension can use your help. We are interested in LEARNING your thoughts about the most important issues and opportunities in your communities. Your answers will help us to shape educational programs that help residents, businesses, and communities learn and grow. Your participation is voluntary - you may decide not to answer any of the questions or not to complete the survey at any time. The survey will take approximately 10 to 15 minutes. The answers you provide will be kept confidential. Your name will not be associated with your answers when the data are compiled. You are encouraged to ask any questions you may have about this process or survey by contacting Unit 21’s County Extension Director Carl Baker; email ( or phone (217-347-7773).  Click on the link to participate in the NEEDS ASSESSMENT   Your responses are anonymous, however you choose to submit them. Thanks for your contribution to our planning process!

Today's Features

The 2016 MIFMA Market Manager Certificate program will host the inaugural class of Illinois Certified Market Managers sponsored by the Illinois Farmers Market Association (IFMA) and hosted by the University of Illinois Extension in January.

Learn more >>

Recipe of the Month

Corn Chowder


1 Tbsp. cooking oil
2 Tbsp. celery, finely diced
2 Tbsp. onion, finely diced
2 Tbsp. green bell pepper, finely diced
1 pkg. (10 ounces) frozen whole kernel corn
1 cup potatoes, peeled and diced
1 cup water
¼ tsp. salt
 Black pepper, to taste
¼ tsp. paprika
2 cups low fat (1%) or skim milk
2 Tbsp. flour

  1. Heat oil in large saucepan. Add celery, onion, and green pepper and sauté for 2 minutes.
  2. Add corn, potatoes, water, salt, black pepper, and paprika. Bring to a boil; reduce heat to medium. Cook covered for about 10 minutes or until potatoes are tender.
  3. Place ½ cup milk in a jar with tight-fitting lid. Add flour and shake vigorously. Add gradually to cooked vegetables and add remaining milk.
  4. Cook while stirring constantly until mixture comes to a boil and thickens.
Nutrition Facts
Servings per Recipe: 4 servings
 Amount Per Serving  Calories 190 Fat 5g Sodium 210mg Total carbohydrate 30g Fiber 3g Protein  7g

Questions? Contact Sarah Dirks, Community Worker, SNAP-Ed at

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