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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
Email:uie-cefj@illinois.edu
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-Thursday, 8:00am - 4:30pm

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

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

Welcome!

Thank you for visiting our website. University of Illinois Extension is the link between the University and all of our friends and neighbors in Clay, Effingham, Fayette and Jasper counties. Extension staff offer practical, research-based education to help area residents improve their lives and communities through learning partnerships that put knowledge to work. Please contact us at the local Extension office with questions or to learn more about these educational or leadership opportunities. We also encourage you to add our site to your favorites list.

Today's Features

Soil, water, and air interactions will be the focus of a Soil and Water Management Seminar sponsored by University of Illinois Extension on February 16, 2012. The workshop will be held at the Effingham County Extension office at 1209 Wenthe Drive in Effingham. Presentations will be delivered via PowerPoint and webconferencing from 9 a.m. to 2:00 p.m. Lunch will be provided. Those attending will learn about the National Atmospheric Deposition Program, biochar, diseases of corn and residue management, tile biofilters, and irrigation scheduling. Certified Crop Advisors will receive 4.5 continuing education units in Soil and Water Management by attending this seminar. Registration is $45 per person, which includes lunch. The registration deadline is February 14. To register, send name, address, and payment to U of I Extension, and mail to Effingham County Extension, 1209 Wenthe Drive, Effingham, IL 62401 or call 217-347-7773. If dietary or disability accommodations are needed, please indicate when registering. For more information, email Duane Friend at friend@illinois.edu.

Register online for the Jasper County Hunter Safety Course. Space is limited. There is no cost to attend.

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Jasper County 4-H members currently in third, fourth & fifth grades are invited to a mini lock-in Friday, Feb. 24 from 6:30 p.m.–10:30 p.m. at the Sunrise Youth Center and Community Building in Newton. Register online. Cost is $10 and includes a t-shirt.

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The Jasper County Jr. High Lock-In for members currently in 6th, 7th and 8th grade will be March 16 at the Jasper County Extension, with registration beginning at 8 p.m. Members will be busy until 7 a.m. March 17. To register fill out the information below or call the Jasper County Extension at 618/783-2521.

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Chicago Flower & Garden Show University of Illinois Effingham County Master Gardeners invite you to join them on a bus trip to the Chicago Flower & Garden Show on Wednesday, March 14, 2012. Join in for for a fun filled day at a cost of only $60.00 which includes the bus trip and your ticket. Meals are at the participant's expense. No refunds after February 8, 2012. Bus departs from the U of I Extension, 1209 Wenthe Drive, Effingham at 6:30 a.m. and returns to Effingham at 10:00 p.m. Additional passenger stops will be made at Mattoon's Home Depot at 7-7:15 a.m. and Champaign's U of I Extension at 7:45-8:00 a.m. Register online before all the seats are taken.

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Recipe of the Month

Cabbage and Ham Bone Soup

Ingredients: (8 servings)

1 medium onion, chopped
2 large white turnips, peeled, diced

3 stalks celery , chopped

1/2 green cabbage, (1 pound) chopped or shredded

2 Tablespoons margarine

3 Tablespoons lemon juice

4 cups water

1 roasted ham bone

2 large carrots, diced


Instructions:
1. In large pot, saute onion and celery in margarine until onion is clear.
2. Add water and ham bone and bring to simmer.
3. Cook several minutes to season all.
4. Stir in carrots, turnips, cabbage, and lemon juice.
5. Simmer until vegetables are tender but not mushy, about 15 minutes.
6. Remove ham bone and set aside until cool enough to handle.
7. Skim and discard any fat on top of soup.
8. Serve hot and refrigerate leftovers.

NUTRITION FACTS (per serving) - Calories 73 ~ fat 3 g ~ calories from fat 26 ~

sodium 111 mg ~ total carbohydrate 11 g ~ fiber 3 g

Questions? Contact Jo Stine, Community Worker, SNAP-Ed at jostine@illinois.edu

Information and Resources for You

4-H Youth Development Commercial Agriculture Community and Economic Development Family Life Horticulture Leadership and Local Government Local Food Systems and Small Farms Nutrition and Wellness Schools Online