Our Quarterly Newsletter now On-line

Naturally Speaking is now available in PDF. Click here for Summer 2008 Edition - may take a while to load.

(A PDF file requires Adobe Reader - click on the logo to download it).

Upcoming Programs

To Pre-register for any of these programs call 472-4421.

O.W.L.S.: Canoe Paddle. Friday, September 26th, 2008: 8:00 a.m. Here's a great opportunity for our Older, Wiser, Livelier Seniors to get out and paddle. We’ll hope for good water levels and plan on a trip down Cedar Creek, which always yields lots of watchable wildlife. If the water level in Cedar is low we’ll opt for a trek down the Skunk from Coppock to Mac Coon Access. We’ll plan to be finished by early to mid afternoon. Pre-registration is required. Space is limited. Call 472-4421. Fee: $5.00.

Summer Activities for Kids

Bear Creek Geodes. Wednesday, August 13; 9:00 a.m. – 2:00 p.m. Rain and flood waters have rescheduled this field trip twice already! Let's hope for dry weather. Geode hunting is always a favorite of young and old alike. This August we’re heading back to Van Buren County to visit Bear Creek in search of Iowa’s State Rock plus any other rock and mineral that catches our eye. Stone Mason Dennis Kossow will be our guide. The bus leaves from the Jefferson County Park nature center at 9:00 a.m.. Limited to 22 people. 1st and 2nd graders are allowed if accompanied by an adult. Bring your lunch and wear your boots! Fee: $15.00.

Insects of the Night. Tuesday, July 29th; 7:30-9:00 p.m. The evening is alive with insects and those animals, such as bats and nighthawks, that love to munch on them. This critter program is another adventure offered in conjunction with the Fairfield Public Library’s summer program: “Catch the Reading Bug”. All ages of kids are invited to participate although preschoolers through 2nd graders must bring along an adult. We’ll meet up at shelter #3 by the big pond and watch bats hunt for moths, go in search of glow worms and discover what bugs are active at night. No fee.

Need more info? Call Therese at 472-4421, or e-mail to therese@jeffersoncountyconservation.com

Top...

Park Management News... by Shawn Morrissey

The deer management program for Jefferson County Park which was started in the fall of 2007 will continue this upcoming fall. The archery-only season will begin October 1st. As in the past special rules will be in place to allow normal park use to continue during this doe hunting season.

The hunt in 2007 resulted in 40 does (female deer) being taken which was a good harvest but only a small percentage of the total number of deer living in and around the park. Continued harvest will be necessary over the years to bring the herd to a healthier level. Less deer will not only be better for the deer themselves but should also reduce the damage to the local vegetation and crops and also reduce the number of deer/vehicle collisions in the area.

Individuals who are interested in participating in the hunt must meet the following requirements: 1-Possess a valid hunting license; 2-Not have any recent fish and game violations; 3-Pass a shooting proficiency test; 4-Attend a safety/orientation meeting conducted by park staff.

The conservation board will have packets available for those interested in participating by mid-August. The shooting tests and safety meetings will be by appointment any time after Labor Day (September 1).

Interested hunters should contact the park office (641-472-4421) after August 15 to sign up. Regular park users who have questions or concerns are also encouraged to contact the office. Park staff can explain or give written copies of the rules that are in place which will allow normal park use to continue safely.

Top...

Nature Talk... by Therese Cummiskey

Spring Into Summer Dutch Oven Cook Off. Our first annual Spring Into Summer Dutch Oven Cook Off was a success! Although the morning of May 3rd was cool, rainy and breezy, it did not dampen the spirits of our competitors. Sixteen teams (33 people) competed for prizes in four categories: dessert, vegetables, meat/main dish and breads. Five local judges taste-tested over 40 dishes and decided on:

• 1st Place ($75)
• Dessert: Rosie & Torrey Witherspoon (Team Cooking With-their-spoons)
• Vegetable: Dennis & Alice Reed (Team D-N-A)
• Meat/Main Dish: Georgia Carr
• Bread: Georgia Carr
• 2nd Place ($50)
• Dessert: Dennis, Jennifer & Olivia Hammel (Team Packer Backers)
• Vegetable: Rosie & Torrey Witherspoon (Team Cooking With-their-spoons
• Meat/Main Dish: Dennis, Jennifer & Olivia Hammel (Team Packer Backers)
• Bread: Ruth & Steve Baker (Team Old Spice)
• 3rd Place ($25)
• Dessert: Chuck Frost, Bruce Selway & Michael Ludvigsen (The Slacker Party)
• Vegetable: Caroline Pencil, Larry Pencil, Deb Wolver, Marlon Wolver & Amber Mexiner (Team Free Willy Gang)
• Meat/Main Dish: Erick, Denise & Alexandria Harlow (Team Tuff Nuggets)
• Bread: Caroline Pencil, Larry Pencil, Deb Wolver, Marlon Wolver & Amber mexiner (Team Free Willy Gang)

Posted below are some recipes and pictures from the event. More will be added....

1st Place Recipes

Parslied Chicken en Croute by Georgia Carr

• 2 Tablespoons butter
• 4 skinless, boneless chicken breasts
• 1 box of Pepperidge Farm frozen Puff Pastry sheets
• 1 egg, beaten
• 1 T water
• 1 8 oz cream cheese
• 1/4 C chopped fresh parsley
• 1/4 C. chopped fresh chives
• 1 t dried oregano
• 1 t garlic powder

In a Dutch oven brown the chicken breasts in butter and season with salt and pepper. Remove Chicken and place in a cooler for 15 minutes -24 hours. Thaw Pastry sheets at room temp for 30 minutes. Mix egg and water and set aside. Unfold the pastry sheets and roll out slightly. Mix Cream Cheese and herbs together. (Any combo of herbs and seasonings will work) Spread 2 T. of the Cream Cheese mixture on top of the cooled chicken. Brush edges of the pastry squares with egg wash. Fold the pastry around the chicken breast and seal edges. Place seam side down in a parchment paper lined Dutch oven and brush with egg wash. Bake 25 minutes or until golden brown. Check often to avoid hot spots on the pastry dough.

High Plains Hominy by Dennis and Alice Reed

• 4 Cans Yellow Hominy
• 3 Strips Bacon, Crumbled
• 1/2 Cup, Chopped Onion
• 5 Tablespoons Salsa
• 1 Cup Grated Cheddar Cheese
• 1 Can(7oz) Chopped Chilies
• 3 Whole Chilies

Mix: Hominy, onion, salsa, cheese, bacon and chopped chilies. Place in 10in Dutch Oven. Arrange whole chilies on top. Bake at 350 for 20 minutes. Use 7 bottom coals and 14 coals on top.

Rosemary Garlic Braid Dutch Oven Style by Georgia Carr
This recipe works great in the dutch oven because it is a 1 rise bread. If you place metal flashing around the pot while it cooks it will cause the sides of the bread to be nice and brown.

• 5 heaping teaspoons fresh minced garlic
• 2 t olive oil
• 4 t. dried rosemary
• 2 T. chicken broth
• 9-91/2 cups bread flour
• ½ cup sugar
• 3 packs quick rise yeast
• 3 t. salt
• 1½ cup milk
• ¾ cup butter divided
• 1 cup water
• 1 egg
• 1 ½ t. garlic salt

Combine garlic, olive oil, and rosemary. Microwave for 1 minute to soften, add chicken broth, and mash into a smooth paste.

In a large mixing bowl combine 3 cups flour, sugar, yeast and salt. In the microwave, heat milk, water, and ½ cup butter to 120-130 degrees. Add to dry ingredients; beat just until moist. Beat in egg and garlic paste until smooth. Stir in enough remaining flour to form a soft dough ( dough will be sticky). Turn dough out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.

Turn dough out onto a floured surface; divide in half. Divide each half into 3 pieces and shape into 24 inch ropes. Braid ropes, pinch ends to seal, and tuck under. Place in the bottom of greased parchment paper lined Dutch Oven or on a pizza pan mounted over canning jar rings inside the Dutch Oven. Cover and let rise until doubled, about 30 minutes.

For conventional ovens: Bake at 350 degrees for 15 minutes. Melt remaining butter, add garlic salt. Brush over bread. Bake for 15 -20 minutes longer or until golden brown. Remove from pan and cool on wire rack.

For Dutch Oven: Using the "3 UP - 3 DOWN Rule" for a 350 degree oven. Take the number of the width of the pot (ie- 12 inch, 14 inch, 16 inch) and add 3 and place this # of coals on TOP of the pot. Take the width number and subtract 3 and place this # of coals UNDERNEATH the pot. Example: If the pot is 14 inches across add 17 coals to the top and 11 coals underneath. This equals a 350 degree oven.)

Bake for 15 minutes and brush with remaining melted butter and garlic salt. Bake for another 15 minutes rotating the pot and lid several times to prevent hot spots. Remove the pot from the bottom coals and finish cooking with top heat only until the bread is golden brown. Serve warm from the Dutch Oven with melted butter and kosher salt.

2nd Place Recipes

Anne's Apple Dumplings (12 inch dutch oven)

• Dumplings:
• 10 peeled and cored tart apples
• mix 1/2 c. white sugar and 2 tsp. cinnamon together
• 2 packages ready made pie crust
• butter
• Syrup:
• 2 c. water
• 1 c. sugar
• 2 tsp. cinnamon
• 2 Tbs. butter
• Combine these ingredients and bring to a boil for 2 minutes.
To make: Peel and core apples. Unroll pie crust and cut into a "peace sign" creating 3 sections of dough. Wrap each apple with dough, sealing the edges of the dough on the bottom of the apple. Place in the dutch oven. Poke a hole in the top if the dough and fill the cored apple with sugar and cinnamon mixture. Dot the tops of the apples with butter. Pour the syrup around and across the tops of the apples. Bake 45 minutes at 400 degrees.

Stuffed Pork Chops

• 10 tenderized boneless pork chops
• 1 box stove top stuffing (pork)
• 2 cans cream of mushroom soup
• 1/2 c. water
• mushrooms (canned or fresh)
• asparagus
• ginger
• parsley
• pepper to taste
To Make: Prepare stuffing as directed. Place prepared stuffing in a line down the middle of the pork chop and bring chop edges together to form a roll. Place seam down in dutch oven. Season with ginger, pepper and parsley. Blend 2 cans of soup with 1/2 c. water. Pour over chops. Add mushrooms and asparagus to taste. Bake at 350 degrees for 50 min-1 hr.

3rd Place Recipes

Cowboy Potatoes

• Brown 12 slices of bacon, diced, in Dutch oven. Remove and drain on paper towel.
• Brown 3 medium onions, diced
• Add 12 medium potatoes, sliced. Salt & pepper.
• Cover and cook 35 to 45 minutes until potatoes are tender.
• Add and stir in bacon bits (to taste).
• Sprinkle 2 cups grated cheddar cheese over top.
• Cover and let the cheese melt. Serves 8 to 10.

Skillet Cornbread

• 1 package cornbread mix
• 1 cup cheddar cheese, grated
• 1 8 oz can corn with red and green peppers, drained
• 1/4 cup honey
Line the bottom of Dutch oven with foil. Heat Dutch oven over coals. Prepare corn bread according to directions. Mix in cheese, corn and honey. Pour bread mixture into Dutch oven and cover with lid. Place over coals and place coals on top of lid. Cook for 10 minutes. Remove from heat keeping top coals on the lid and cook for additional 10 to 15 minutes.

More Mouth Watering Recipes

Sweet Potato Casserole

• 4 eggs beaten
• 60 oz. drained sweet potatoes
• 1/2 c. brown sugar
• 1/4 c. white sugar
• 1 tsp. vanilla
• 1 c. pecans-crushed
• 3/4 c. cereal (like cornflakes) crushed
• 1/2 c. melted butter
To make: Beat eggs,and add drained sweet potatoes. Mash until well combined. Add sugars and vanilla, blend well. Spoon into dutch oven. Combine pecans, cereal, and melted butter. Sprinkle topping on potatoes. Bake at 350 degrees for 45 min.

Orange Glazed Almond Twists

• 1 egg
• 1/4 cup sour cream
• 1 can (13.9 oz) Pillsbury refirgerated orange flavor sweet rolls with icing (8 rolls)

Sauce:

• Icing from can of sweet rolls
• 2 TBSP BUTTER
• 1 TBSP orange juice
• 1/2 tsp almond extract
• 1/3 cup tangerine or orange marmalade
• 1/4 cup sliced almonds
Butter the bottom and a couple inches up the sides in a 12" dutch oven. Beat egg with a whisk in a small bowl. Add sour cream and whisk until no more lumps. Unroll dough on cutting mat. Before separating, cut the dough down the middle crosswise, making 16 strips. Dip each strip in egg mixture, then twist several times. Place close together in dutch oven. Bake at 400 degrees for 15 to 20 minutes until golden brown on top. In a medium saucepan, combine icing, butter, orange juice, and marmalade; heat to boiling, stirring well, then reduce heat to low. Cook around 3 minutes, stirring occasionally, until thick and translucent. Remove from heat and stir in almond extract and almonds. Drizzle sauce over twists. Loosen the bottoms with a spatula and serve.

 

Need more info? Call Therese at 472-4421, or e-mail to therese@jeffersoncountyconservation.com

See some articles from our newsletter, Naturally Speaking.

Top...