mason lake conservation report 2015

Mason - LakeConservation DistriCt

73rd annual report2013-2014 activities

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

Ludington Daily newsfebruary, 2015

Quality and Community since 1919

2 Ludington Daily News/2015 ANNUAL CONSERVATION REPORT

Ludington Daily News/2015 ANNUAL CONSERVATION REPORT 3

MIssIonThe mission of the Mason-Lake Conservation District is to provide leadership, technical assistance and education to aid individuals, groups and units of government conserve, improve, and sustain our natural resources and environment.

WorD FroM thE ADMInIstrAtorThe Mason-Lake Conservation District services an 800 square mile

area consisting of the 15 townships in Mason County and the 8 western-most townships of Lake County. Beginning at the confl uence of the Baldwin River and Sanborn Creek in Lake County, our eastern boundary can be traced south to where the little and middle

branches of the Pere Marquette River meet. From the District’s northern boundary in Lake County, rainfall and snowmelt make a 53 mile westward journey down the Big Sable River, brushing past rolling agricultural landscapes and forested woodlots. This river sneaks past Ford, Blue, Thunder and Gun Lakes to fl ow into Hamlin Lake. Further south, Round,

Long, Emerson and Gooseneck Lakes feed Weldon Creek before it passes into the Pere Marquette River, just prior to meeting the Big South Branch. Nearby, a forgotten war for the control of these waters was held at a landing called Notipekago. The river will hereafter weave through fl oodplains, around banks and between a diverse drainage area marked with forests, cropland, dairies and orchards on its way to Lake Michigan. Outfl ow from the Lincoln River to the north similarly meets this inland sea; the lazy meander narrowly missing Hackert Lake as it runs past West Shore Community College and the sprawling tree farms, croplands and dairies throughout the center of Mason County.

The job of the Mason-Lake Conservation District is to provide landowners with the knowledge, guidance and resources to conserve these waters at their own urging. Much like the riparian zone that marks the ecological boundary between soil and water, the Conservation District acts as the interface between shared public resources and the improvement of your private land, allowing each to benefi t. The Michigan Agricultural Environmental Assurance Program (MAEAP) helps us proactively work with volunteering farmers to limit risks to surface and groundwater resources. Through MAEAP, we’ve helped farmers develop nutrient management plans based on soil tests and secure pesticides and fuel through safe storage and transfer practices, among other eff orts. The Household Hazardous Waste-Clean Sweep program off ers free disposal of unwanted or excess chemicals that could pollute a waterway through an accidental spill, fi re or improper disposal. In addition, our Coastal Water Trail and Invasive Plant Identifi cation campaign, kicking off this spring, promotes the responsible use of lakes and rivers by paddle sports enthusiasts.

MAson-LAkE ConsErvAtIon DIstrICt www.mason-lakeconservation.orghttp://www.facebook.com/MasonlakeCD

655 N. Scottville Rd., Scottville, MI 49454 • Phone (231) 757-3708 x3 • Fax 855-813-7695

MIssIonThe mission of the Mason-Lake Conservation District is to provide leadership, technical assistance and education to aid individuals, groups and units of government conserve, improve, and sustain our natural resources and environment.

EMpLoYEEsMurray Stall – MAEAP TechnicianPat Fricke – Administrative AssistantJordan DeVries – Administrator/MAEAP Technician

nAturAL rEsourCE ConsErvAtIonsErvICE stAFFSeth Earl - District ConservationistKen Chaltry - Farm Bill SpecialistCOVER PHOTO: Monton Farm by Brad Reed, www.toddandbradreed.com

The fi rst practicing botanists who visited the forests of this area over a century ago sharply identifi ed them as the northernmost boundary of the tension zone between the deciduous Maple-Oak-Hickory forests extending hundreds of miles south to the Appalachians and the Northern Conifer-Hardwood forests covering the vast expanse from Minnesota to Newfoundland. This off ered one of the few places in North America where trees and wildlife adapted to each forest-type were able to

successfully co-exist. Following the lumber era, some this unique biodiversity was lost. But the zone of transition remained, having been replicated through the riparian transfer from farm to forest to fl oodplain. Here, agriculture and a wild reprieve can co-exist without starting yet another war over these waters. So plant a tree, meet a farmer, visit a farm-stand, walk a beach, ride a river or fi nd some fi sh; you’re never going to fi nd a better place to do all of this than here and there’s no better time to start than today!

BoArD oF DIrECtors (FROM LEFT) Bob Ohse - Treasurer, Sarah Slater – Board Chair, Paul Bigford – Vice Chair, Tom Stakenas – Secretary, Scott Lapointe

Message froM theConservation offiCe

Throughout its history, Mason County has been defi ned by the glacial patterns that have carved out, washed, drained away and deposited the kaleidoscopic sed-iments of clay, loam and sand into level, rolling and even drastically steep creations of water & wind. These signatures of time formed the varied foundation that helps this area to be the second-most agricultur-ally diverse county throughout the State of Michigan. From our 15,000-plus acres of water to the more than 60,000 acres of cropland, and a staggering 200,000 acres of forest, the recognizable features of Mason County have been bound to these fi ngerprints from ice, allowing both natu-ral and human patterns of diff erentiation. In 2015, the Mason-Lake Conservation District found it fi tting to pay homage to the incredible natural variation in climate, soils and hydrology bestowed by the glaciers that allows Mason County farmers to produce hay, asparagus, grain, apples, dairy, squash, cherries, corn, poultry, ber-ries, beans, pork, pumpkins, peaches, beef, chevre, zucchini, honey and hops on less than 500 square miles of land.

This year’s Annual Report celebrates the diversity of Mason County’s agricul-tural products using recipes passed down from local farmers and other members of the conservation community throughout the years. Its purpose is to introduce people to their neighborhood farms to become friends and partners in protecting our landscapes and watersheds. Other recipes were thoughtfully borrowed from

old cookbooks from the Pentwater area in the 1890’s, the Scottville area in the 1920’s, and the Ludington area in the 1940’s. Just as food has the ability to unite us around the dinner table, we hope that the sourcing of local food ingredients to try these recipes brings you closer to appreciating the people that preserve the integrity of our farms, forests and waters.

The District’s role of being an interface between the preservation of our shared natural resources and the landowners who make surrounding areas eco-nomically viable and therefore sustainable is needed more than ever today. The job detail comes with the responsibility to introduce all partners to proactive approaches that combine the latest advances in agricultural and forestry science with a modern land ethic of ‘if you love something, you’ve got to protect it’. Resources available include our no-till seed drill and nutrient management planning, which both improve soil health by protecting the biological layers of the soil; invasive species surveying and

treatment monitoring and river and lake shoreline protection to preserve wildlife habitat; and pesticide drift planning and sensitive area mapping to pro-mote native plants and benefi cial insects. A much longer list of technical assistance activities is only a phone call or offi ce visit away!

The morainic system featured in the contours and stream & lake patterns of this area required the colossal force of hundreds of feet of ice and thousands of years to form. In recent history and with varying intent, people have introduced activities and re-shaped the land and watersheds in equally dynamic ways. The intent of this report is to introduce you to a brand of conservation is more than just eliminating the negative impacts to the environ-ment. The District’s vision is about encouraging landowners to make proactive voluntary improve-ments to their farming and forestry practices, while educating others about their role in promoting their local food system and sustainable forestry activities through participatory outreach, whenever possible.

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

boarD of DireCtors (FROM LEFT) Sarah Slater – Board Chair, Paul Bigford – Vice Chair Tom Stakenas – Treasurer, Scott Lapointe Secretary, George Budzynski (not pictured)

eMpLoyeesMurray Stall – MAEAP TechnicianRenee Mallison- Assistant ManagerJordan DeVries – Manager/MAEAP TechnicianJosh Shields - Outreach Forrester

NATURAL RESOURCE CONSERVATIONSERVICE STAFFSeth Earl - District Conservationist

Mission The mission of the Mason‐Lake Conservation District is to provide leadership, technical assis-tance and education to aid individu-als, groups and units of government conserve, improve, and sustain our natural resources and environment.

by Jordan DeVries

MICHIGAN GROWN NATIVE PERENNIALS & GRASSES

WEESIES BROS. GARDEN CENTERS & LANDSCAPING

Wholesale Design

Retail Installation

Montague Manistee Hart Spring Lake

231-894-4742 www.weesies.com

MICHIGAN GROWN NATIVE PERENNIALS& GRASSES

WEESIES BROS. GARDEN CENTERS

& LANDSCAPING

Wholesale Design

Retail Installation

Montague Manistee Hart

231-894-4742 www.weesies.com

MIDWESTFORESTRY, INC.

Consulting Foresters: Robert Talsma, ForesterHome: 231-757-4327Tony Papes, Forestry TechnicianHome: 231-464-5577

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


Mason-Lake Conservation DistriCt2014 fisCaL year finanCiaL stateMent

subject to fi nancial audit fi nalization

State Grants State Disbursements Operations ExpensesDEQ Water Trail Grant. .................................5,775 DEQ Water Trail Grant Expense ................ 2,992MAEAP Water Stewardship ........................65,672 MAEAP Water Stewardship Program ..... 65,750

County Appropriations Operations ExpensesMason County ......................................... 23,3500 Gross Wages/Taxes Benefi t ..................... 35,867Lake County ................................................2,000 Offi ce Expense (supplies/postage) .............. 792............................................................................. Vehicle Expense ....................................... 4,201Other Income ...................................................... Marketing/Newsletters ............................ 1,670Great Lake Energy Grant ..............................4,999 Great Lakes Energy Grant Expense............ 2,903Fundraiser sales & Services .......................49,017 Sales and service expenses..................... 30,460Interest & Rent ............................................3,846 Credit Card Fees/Organization Dues ......... 1,021Other Revenue & Donations ......................20,182 Liability/Bond/Vehicle Insurance ................ 867

Total Revenue.......................................... 164,250 Cost of Goods Sold .................................... 5,735Total Receipts .......................................... 158,514 Total Disbursements ............................. 154,223Net Income..................................................4,291 Ending Fund Balance. ............................. 27,800

2014 aCCoMpLishMentsThe 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 wildfl ower plants to 127 customers. The district’s John Deere no‐till drill was used to plant 562 acres of crops includ-ing: 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 Qual-ity –Coastal Zone Management Program. This project will be developed into an invasive species survey and outreach program in summer 2015; educating canoe-ists, kayakers and boaters about the spread of invasive species and the ways in which Mason County Farmers are helping our restoration eff orts 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 organiza-tion 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 Verifi ed 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 wildfl ow-ers 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 fi nished 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 fi nance & operations.


Grilled Asparagus Spears with Goat Cheese and HamIngredients:

1 lb. fresh asparagus8 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 prepared spears for 3 min. on each side. Serve warm.We received this recipe years ago from good friends who are food fanatics. We couldn’t believe such a simple recipe could result in such tasty appetizers! Since then we have shared it with hundreds of people throughout Mason County and the state of Michigan. It epitomizes springtime, but is perfect year-round if you can get the fresh asparagus and Birchbark Farm fresh goat cheese!

George and Jill BudzynskiBirchbark Farm

located in Freesoil, MIbirchbarkfarm.com

Grandma Buss’ Potato Chip Cookies1 Cup white sugar1 cup brown sugar1 cup margarine2 eggs-beaten1 teaspoon soda2 cups flour6 oz. butterscotch chips ( I prefer choco-

late)2 cups crushed potato chips1 cup salted peanuts

Cream sugars and margarine, add eggs, add sifted soda and flour, fold in chips, drop by teaspoon onto ungreased cookie sheet.Bake 375 degrees - 10 minutes.

William Buss family

Green Bean Soup2 pounds (2 or 3 cans) fresh green beans

(whole)4 to 5 diced peeled potatoes2 - 3 stalks diced fresh celery1 can beef broth & water to cover1 pound bacon (diced)onion (diced)salt and pepper to tastegarlic powder to taste2 or 3 dashes Worchestershire saucefresh 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


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 steward-ship 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‐Coun-ty Farm Bureau, Bob had many friends in our agricultural community and has been missed these past few years since his passing.

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

Together, hand in hand, the staff works for the farmers in Mason, Oceana and Newaygo counties.

NORTH CENTRALCO-OP

• Bulk, Bag, Liquid Fertilizer• Lawn & Garden Supplies

• Feed • Seed • Chemicals• Farm Hardware

• Fuels & Lubricants• Custom Application

(Formerly Hart Co-op/Farmers Petroleum)

3 East Main, Hart

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

2879 W. Townline Rd., 8 Miles N. on Stiles RoadTurn left - 1/3 mile on dirt road

231-464-5833 www.BussGardens.comSPECIALIZING IN ORIENTAL, ORIENPET, TRUMPET AND

TIGER LILLIES -DAYLILLIES, HOSTAS - PEONIES - PERENNIALS

THE BUSS GARDENS

Open May - SeptemberAll the flowers pictured are from my gardens


Black and Blue Sauce

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 produc-tion 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 or-chards that offer u-pick fruits and vegetables direct to the customer.

Watermelon Pickles2 quarts peeled watermelon rind1/2 cup salt dissolved in 2 quarts of water1/2 teaspoon powdered alum1 quart white wine vinegar6 pounds white sugar1 ounce whole cinnamon1 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

3 cups blackberries3 cups blueberries1 cup water2 1/2 cups sugar1/2 cup corn syrup

1/4 teaspoon saltdash cinnamon1 tablespoon cornstarch1 tablespoon cold water1 tablespoon lemon juice

blueberries.msu.edu


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 manage-ment of the Tree Sale and Household Hazardous Waste Programs in her role as offi ce 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 replace-ment in 2014, as the operations, fundraising and grants she had coordi-nated were very integral to the success of the district.

We would also like to take this oppor-tunity 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 volun-teered for Mason County 4-H and has been involved with wildlife stewardship for many years! We’re excited to intro-duce Renee as a coordinator of our outreach and marketing programs, as well as operations and fundraising.

toDD reeD / www.toddandbradreed.com

JohnNear

FARM DRAINAGETile LayingDozer WorkExcavator WorkGPS Laser Guidance36 Years Experience

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

Orchard MarketOrchard MarketOrchard MarketCelebrating 55 Years of Family Tradition

FREE SOIL8400 N. US 31

(231) 464-5534

LUDINGTON212 S. Pere Marquette Hwy.

(231) 843-4603


Pickled AsparagusBase — (Enough to fi ll about 9 quart jars)

4 Quarts Water2 Quarts White Vinegar12 Tablespoons Salt (Pickling Salt)7 Sprigs Fresh Dill3 Cloves Garlic

Bring to a boil. Pour over asparagus fi lled jars. Wipe rim of jar with towel. Put ring and seal on. Set out until seal pops.

Quart Jars (wide mouth)1-2 Cloves Garlic1 Clove Garlic Crushed1 Sprig of Fresh Dill (or own preference)1 hot pepper (optional)Asparagus — length cut to fi t in jar, head upAsparagus — we’ve also cut up the left-over stems onto bite size pieces and pickled those, delicious.

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

Green Beans and Tomatoes4 medium peeled tomatoes1 pound cut up green beans1 cup chopped onion3 cloves minced garlic2 tablespoons butter1 tablespoon fl our1 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 fl our 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.

In an eff ort to fi ght obesity and health concerns in the United States, Know Your Farmer, Know Your Food (KYF2) is a USDA-wide eff ort 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. Be-ginning farmers are fi nding an entry point into agriculture through local markets. Experienced farmers are diversifying their sales to capture added value through local

branding. Small businesses are develop-ing 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

health benefi ts: • 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 store-bought vegetables that must be picked early.CoMMunity note: Households CAN use SNAP (Supplemental Nutrition Assistance Program) benefi ts to buy seeds and plants which produce food for the household to eat.


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’ Moff ett 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 Offi ce @ 757-3707 x5 or any of the board of directors, you can also pay at the door.

You can do yourpart... Through Soil

Conservation...

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

Needlefast Evergreens, Inc.

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.

Scottville

757-3356

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

Dr. Lewis G. SquiresChiropractic Physician


Mason-Lake Conservation DistriCt73rD annuaL Meeting

February 20th @ 6:00 pm


Michigan Corn Chowder SoupServes 41 quart good chicken stock1 stalk fresh lemongrass, chopped3 ears fresh corn1 sweet red pepper, seeded & chopped

to size of corn kernels1 small onion chopped to size of corn

kernelssalt & pepper to taste1 teaspoon Italian parsley, chopped1 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.

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 Conserva-tion 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

“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.

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


no-tiLL DriLL

~ Specializing in NativeTrees and Shrubs for

wildlife habitat ~

Cold Stream Farm

visitwww.coldstreamfarm.net

MASON COUNTYAUTO PARTS & SERVICE

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The Parts You Need. The Price and Service You Want.Automotive Replacement Parts Licensed Repair Facility

720 W. U.S. 10-31, SCOTTVILLE

757-4733

Only LocallyOwned Parts

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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.

• 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.

• 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.


1923 Version of Eggless, Milkless, Butterless Spice CakeOne cup sugar,pinch of salt,1/4 cup lard creamed together, 1 teaspoon soda dis-solved 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 Cakerecipe from www.food.com Ingredients:

1 1/4 cups flour3 teaspoons cornstarch1 teaspoon baking soda1 1/2 teaspoons cinnamon1 teaspoon allspice1/2 teaspoon clove1/2 teaspoon salt1 cup brown sugar1/3 cup oil1 teaspoon lemon juice1 teaspoon vanilla1 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.

From Wikipedia: with additional refer-ences sited.

Depression cake is a type of cake that was commonly made during the Great Depres-sion. 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 Depres-sion 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 Adminis-tration 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 Spareribs3 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 vinegar1/8 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

The Mason Lake Conservation District aids in reforestation and wildlife habitat restoration eff orts in Mason & Lake Counties by off ering 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.

Don’t forget AFFEW Earth Day Celebration April 18, 10:00-2:00 pm at the Ludington Area Center for the Arts. Conservation District Sta� will be hosting a compost making class and rain-barrel building class!

Purchase native pollinator and Native grass seed mixes through Mason-Lake CD for spring wildlife habitat restorations Wildfl ower seed mixes for native pollinators provide food for wildlife: butterfl ies, 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 fi eld habitats. These plants are selected for their deep root systems, allowing them to adapt to poor-quality soils. They fi lter nutrients and reduce fl ooding 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 recom-mended 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, fl eas, & 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/Ameri-can Chestnut tree.

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. Pre-ordered trees will be available for pick-up April 24th & 25th. Remaining conifer and hardwood seedlings, shrubs, and wildfl ower 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.


Wheatgrass JuiceIngredients

Fresh-cut wheatgrassEquipment

Juicer with masticating blade, such as Lexen, Omega or Green Power

Measuring cupInstructions

Put the fresh wheatgrass in the juicer, in small amounts

Juice 2 oz. of juiceDrinking the Wheatgrass JuiceDrink 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.ResultsThis green juice will help you to feel ener-gized, 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, miner-als, 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. Wheat-grass is also available commercially as a spray, cream, gel, massage lotion, and a liquid herbal supplement. Because wheat-grass 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 PieFilling: 9-12 Apples (2-1/2 qts. sliced)

1-1/2 c. sugar1/2 tbs. cinnamon1/2 tbs. nutmegDash of mace3/4 tsp. salt3 tblsp. butter or margarine

Pastry: 1-1/2 c. sifted flour1/2 c. shortening3 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 teaspoon-fuls, tossing with fork until mixture is just dampened. Turn mixture onto square of waxed paper; gather up corners, press-ing 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

16


M-LCD fish Day funDraiser sat., May 30 Mason-Lake ConservationDistriCt native pLant saLe: fri. May 23On 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 sunfi sh, largemouth bass, channel catfi sh and yellow perch as a fundraiser for the District. There is a minimum order of 25 fi sh 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 fi sh grown, invasive species identifi cation & predator deterrence.

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 butterfl y 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.


Check our website or

stop by the offi ce in April

for an order form.


Soy and Spinach Artichoke Dip1 lb. silken tofu, crumbled1 lb. lowfat cream cheese, cubed1 cup lowfat mayonnaise1/2 teaspoon ground pepper1 lb. frozen chopped spinach, thawed,

drained1 lb. marinated artichoke hearts,

drained, coarsely chopped1/2 cup green onions, choppedParmesan 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 all-around 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.

From soy nuts to soymilk, soy appears in many products and adds a powerful dose of protein without sacrifi cing taste. Not only is soy a versatile ingredient, but stud-ies show there are many possible health benefi ts 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 low-carb 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, low-carb foods. You can enjoy these recipes “as is” or alter them to fi t 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 down-loaded cookbook.

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 milk-ing of the family, cow, goat, or any animal that can be used as a fresh milk source. 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.

White CakeTwp cups white sugar, 1/4 cup butter, 1 cup sweet milk, 3 cups fl our sifted four times, 1 large teaspoon baking powder, 4 eggs, whites beaten stiffl y and put in last. Bake 1 hour in slow oven.

Mrs. Alice Squirespg. 9 Choice Cookbook compiled

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MiChigan agriCuLture environMentaL assuranCe prograM (Maeap) report

During fi scal year 2014 technicians Murray Stall and Jordan DeVries assisted 9 local producers in becoming verifi ed or re-verifi ed in the Michigan Agricultural Environmental Assurance Program, or MAEAP. This program is a joint eff ort of farmers, the Michigan De-partment 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 fi re 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 verifi ed 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 verifi cation for 2015. Through MAEAP verifi ca-tion, many farmers fi nd cost-cutting ways to reduce: chemical inputs; liability from accidental pesticide spills and manure dis-charges and improve land values and farm marketability. The three

phases of the program required for verifi ed include: education, voluntary on-farm risk assessments and third-party verifi cation. 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 educa-tion requirement (pictured: right). 2014 was also the year of the Drone, where participants learned of the potential use of remote-operated 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 verifi ed in 2014: Blake Mazurek - Carr Creek Hops, John Areklet, Orchard Market, George Budzynski – Birchbark Farm, Dan and Allyson Wolf – Pine Ridge Hops, Re-verifi ed: Joel Lipps, Alexis Braddow – LaBranz Asparagus and Curtis Berndt – Berndt Hillside dairy


Honey Cucumber SaladIngredients

3 medium Cucumbers, thinly sliced and halved

1/4 cup Honey1/2 cup White balsamic vinegar, (can

also use white wine vinegar)1/4 cup Water2 tbsp. Red onion, dicedSalt

DirectionsPlace 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 refrig-erator 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 insect-pollinated 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 anti-bacterial, 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 in-troduced 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 digestionStrengthens immune systemEliminates allergiesStabilizes blood pressureBalances blood sugarCalms nervesRelieves painTreats ulcersSore throatsColdsIndigestion

20


outstanDing Conservationist reCipient: grabowski farMs


Tom and Sarah Grabowski operate Grabowski Farms, which col-lectively 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 installa-tion 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!


Zucchini Cakes2 c. shredded zucchini, drained1/2 - 3/4 c. chopped onion1 Jiffy corn bread mix1 egg1/2 cup milk1 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 ZackFin & Feather Club of Mason County

Peanut Butter Shortbread1 can ready-to-spread frosting, - vanilla,

not whipped1 18-oz. jar peanut butter1/4 cup flour1 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 drop-ping onto hot bars.


Sweet Potato Crumble2 eggs3 cups mashed sweet potatoes or one

40-oz. can sweet potatoes, drained & mashed

1/2 cup granulated sugar1/4 cup evaporated milk1/3 cup melted butter, no subs, melted1 tsp. vanilla1 tsp. cinnamon1 cup flaked coconut1 cup packed lite brown sugar1/3 cup flour1/3 cup butter, no subs, melted1/2 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.


Chocolate Chip Blondies

1/2 cup butter, no subs1-1/2 cup brown sugar1 tsp. vanilla2 eggs

1-1/2 cup flour1/2 tsp. baking powder1/2 tsp. salt1 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.


22

22 Ludington Daily News/2015 ANNUAL CONSERVATION REPORTeveryboDy’s pitChing in! Mason County household hazardous waste Clean-up Day: august 15th, 10 am - 2 pmMason County road Commission scottville.

WHAT TO BRING: WHAT NOT TO BRING:

Prescription Medication, automobile fl uids, diesel & gasoline, ink jet cartridges, digital devices, non-latex paint, chemical cleaners, lawn & garden products, adhesives and resins, fl uorescent light bulbs, mercury thermostats & thermometers, pool chemicals, household & automotive batteries.

Tires, latex paint, ammunition or explosives, and any furniture

Ludington Daily News/2015 ANNUAL CONSERVATION REPORT 23Pudding French Toast1 c. milk1 pkg. (3 oz.) cook & serve pudding mix,

any fl avor1 egg1/2 tsp. cinnamon8 slices Texas Toast2 tsp. butter

In fl at 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 fl avor you would like - vanilla, butterscotch, coconut, they all taste yummy.

Baked Oatmeal1 - 1/2 cups quick cooking oats1 cup sugar1/2 cup milk1/4 cup butter, melted, no subs.1 egg1 tsp. baking powder1/2 tsp. salt1 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.

Meal in a Mug1 lb. lean ground beef1 large onion, chopped1 can 21-28 oz. baked beans, undrained1 can 14-1/2 oz. tomatoes w/liquid,

undrained1 env. sloppy joe mix1 cup uncooked elbow macaroni2 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 Lasagna1 pkg. 7-1/4 oz. mac & cheese, prepared

as directed on package1 15-oz. can pizza sauce1 lb. Italian sausage, cooked & drained1 lb. shredded mozzarella cheese2 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.

Beer BBQ Pork Chops (or Chicken)1-1/2 - 2 lbs. boneless pork chops or

chicken breast1/2 tsp. each, salt & pepper1 Tbl. vegetable oil1-1/2 cup beer or non-alcoholic beer1/2 cup ketchup1/4 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 thick-ened, turning meat over after 10 minutes. Stir occasionally to prevent burning.

Crab Pasta Salad8 oz. uncooked medium pasta shells1 lb. creamy coleslaw1/2 cup mayonnaise1 Tbl. chopped onion1 tsp. dill weed2 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.

Bean Soup1 large onion, chopped2 Tbl. butter, no subs2 cans 15-1/2 oz. each Great Northern

Beans, drained2 cans 15-1/2 oz. each Pinto Beans,

drained2 cans 10-1/2 oz. Bean w/Bacon Soup2 c. diced ham or 1 lb. pkg. diced ham1 14-1/2 oz. can low sodium chicken

broth1 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.

Corn Bread Chicken1pkg. Jiff y Corn Muffi n mix1 env. dry ranch dressing mix1 cup milk1-1/2 lb. boneless, skinless chicken

breast2 Tbl. vegetable oil

In a large bowl, combine muffi n mix and dry ranch dressing. Put milk in another bowl. Take chicken & cut it carefully into 2 fi llets, otherwise chicken will burn before it’s done in the middle. Dip chicken in milk and then coat with muffi n/ranch mix. In large skillet, heat oil and brown chicken, uncovered for 6-7 minutes on each side or until cooked through.

All recipes on this page are from Diane Zack

Fin & Feather Club of Mason County

24


ContaCt Josh shieLDs, outreaCh forester with the Mason-Lake Conservation DistriCt for forestry-reLateD questions or to sCheDuLe a site visit

braD reeD / www.toddandbradreed.com

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 pro-vides 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.


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!


snakes anD water tabLe at the ChiLDren’s MuseuM


ken ChaLtry retires

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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 elimi-nate 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 wildfi re across the coun-try. Gentleman farmers fl ocked 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.In 1994 SCS was renamed the Natural Re-sources Conservation Service (NRCS). The renaming was to refl ect our broader mission of improving, protecting, and conserving our natural resources. NRCS is still the world’s pre-

mier soil erosion prevention agency. However, in recent years the agency has morphed into the only non-regulatory cost share assistance driven agency. The agency’s mission to “Help People Help the Land” has rung true as the popularity of our programs is higher than ever.

In 2013 the Scottville service center con-tracted $512,423.66 in new program dollars. That resulted in 19 new contracts within the Environmental Quality Incentives, and Con-servation Stewardship Programs. The anticipa-tion of the new Farm Bill will ultimately shape the future of our agency and what programs are off ered at the local level. The Conservation Delivery Streamlining Initiative (CDSI) is ex-pected to be released in the near future with the hopes that local fi eld staff will be spend-ing up to 90% of their time in the fi eld helping address conservation related issues.

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 ag-ricultural 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 farm-ing. Over 98% of our grass- lands were converted to agriculture.

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 is still the world’s premier soil erosion prevention agency. However, in recent years the agency has morphed into the only non-regula-tory cost share assistance driven agency. The agency’s mission to “Help People Help the Land” has rung true as the popularity of our programs is higher than ever.

In 2014 the Scottville service center contracted $570,836 in new program dollars. That resulted in 18 new contracts within the Environmental Quality Incentives, and Conservation Sustainability Programs.

nrCs report: seth earL nrCs DistriCt Conservationist, Mason County


In January 2015 we said goodbye to Ken Chaltry, NRCS Farm Bill Special-ist. Congrations to Ken for 33 years with the Natural Resource Conserva-tion Service and Fish & Wildlife Service. Ken is a former resident of the U.P. and plans to return to his hometown of Christmas for permanent 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 annual Household Hazardous Waste Cleanup and our many MAEAP Tours and winter seminars.

27


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605 S.PM HWY.LUDINGTON

231-845-0329

You CanPut Your

TrustIn Us

Now in

one

convenient

location!AffordableStumpGrinding

We will beat allwritten estimates!

Call (231) NO-STUMP(231) 66-78867

Gustafson & Son Well Drilling

Water Well Drilling & ServiceCommercial & Residential

Licensed8793 72nd Ave., Pentwater, MI

(231) 869-5833

beaChgrassThe 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 fl oods, 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 eff ort 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!

Making a real differencesince 1898.

~ Specializing in NativeTrees and Shrubs for

wildlife habitat ~

Cold Stream Farm

visitwww.coldstreamfarm.net

MasonCounty

4-H AdvisoryCouncil

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

231-757-4789

is proud to offer the 2013Mason County Plat Book.

Books also available at CountyTreasurers Office and the Mason Lake

Conservation District.


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

Through April 1st, Buy 4 diff erent 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)

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!

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 would like assistance in choosing which trees or shrubs would be best for your type of soil conditions you can find out on our website www.mason-lakeconservation.org or you can call the office for assistance and speak to Jordan, Josh or Seth. We also have a book in the office that will have descriptions of the seedlings being offered as well as what conditions they will thrive in. We aim at making your tree planting experience a success in spring 2015!

If you would like assistance in choosing which trees or shrubs would be best for your type of soil conditions you can fi nd out on our website www.mason-lakecon-servation.org or you can call the offi ce for assistance and speak to Jordan, Josh or Seth. We also have a book in the offi ce that will have descriptions of the seedlings being off ered as well as what conditions they will thrive in. We aim at making your tree planting experience a success in spring 2015!

braD reeD / www.toddandbradreed.com

Alleghany Serviceberry

Northern Pecan Red Elderberry Sergeant Crabapple Black Cherry American Chestnut

Seedlings/Transplants

Red Pine

White Pine

Balsam Fir

White Spruce

Blue Spuce

Norway Spruce

Northern White Cedar Bold denotes MI native Italic = shrub

Hard Mast (nuts, seed) deciduous trees & shrubs

Red Oak

Sugar Maple

Sergeant Crabapple

Black Walnut

Northern Pecan

Am. Chestnut

Yellow Birch

Ninebark

Am. Hazelnut

Soft Mast (fruits) deciduous tree & shrubs

Hackberry

Black Cherry

Allegheny Serviceberry

Red Elderberry

Spicebush

Black Chokeberry

High Bush Cranberry

Silky Dogwood

Ludington Daily News/2015 ANNUAL CONSERVATION REPORT 29Office Use OnlyOrder #____________Date Rec'd_________Ck#_____/CA/V/MC/DAmount __________Balance____________

CONIFERS SIZE 25 50 100 500 Qty. COSTRed Pine (3-0) 8"-14" $10 $17 $29 $105White Pine (3-0) 8"-14" $10 $17 $29 $105White Spruce (2-0) 10"-15" $9 $15 $26 $96Blue Spruce (2-0) 10"-15" $9 $15 $26 $96Norway Spruce (3-0) 10"-15" $9 $15 $26 $96Northern White Cedar (4-0) 12"-24" $18 $31 $53

TRANSPLANTS SIZE 1 10 25 50 Qty. COSTWhite Pine (2-2) 18-24" $2 $16 $30 $50White Spruce (2-2) 12"-18" $3 $19 $36 $61Balsam Fir (2-2) 10"-18" $3 $22 $41 $69Blue Spruce (2-2) 15"-24" $3 $19 $36 $61Norway Spruce (2-2) 15"-24" $3 $19 $36 $61

Hard Mast Deciduous Trees/Shrubs SIZE 1 10 25 50 Qty. COSTRed Oak (2-0) 18-24" $2 $11 $21 $36Sugar Maple (3-0) 18-24" $2 $14 $26 $43Sargeant Crabapple 12-18" $1 $10 $18 $30Black Walnut 36-48" $2 $16 $30 $51Northern Pecan 18-24" $3 $19 $35 $58Am. Chestnut (bred for blight tolerance) 24-36" $4 $32 $68 $124Yellow Birch 18-24" $4 $26 $48 $81Ninebark 18-24" $1 $6 $11 $18American Hazelnut 18-24" $2 $12 $23 $39

Soft Mast Deciduous Trees/Shrubs SIZE 1 10 25 50 Qty. COSTHackberry 18-24" $2 $16 $30 $51Black Cherry 36-48" $2 $15 $28 $46Allegheny Serviceberry 18-24" $2 $11 $20 $34Red Elderberry 18-24" $3 $19 $36 $60Spicebush 18-24" $3 $19 $36 $60Black Chokeberry 18-24" $1 $9 $17 $29High Bush Cranberry 18-24" $2 $12 $16 $22Silky Dogwood 24-36" $1 $6 $11 $19

Non-native 'Other Stuff' SIZE 1 10 25 50 Qty. COSTHybrid Poplar 2'-3' $2 $11 $21 $34Butterflybush 12"

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!

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:______________

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)

NOTE: BOLDED SPECIES DENOTE NATIVE SPECIESTHE 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.

$0.75 each

2015 SPRING TREE ORDER FORM MASON-LAKE CONSERVATION DISTRICT

655 N. Scottville Rd. Scottville, MI 49454

Phone: (231-757-3707 x5) mason-lakeconservation.org

30 Ludington Daily News/2015 ANNUAL CONSERVATION REPORTSMALL FRUIT & VEGETABLES SIZE Qty. COST

Albion Strawberry (everbearing) plugHull Thornless Blackberry 12-18"

QTY COST

QTY COST

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

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

QTY COST

QTY COST

Plantsykdd Granular (repellent for rabbits & mice)

Wren Houses (made by Old Engine Club)

$ $ $ $

New for 2015: credit card orders can also check-out via our online store $ $ $ $

American Beachgrass (Marram grass) $60/bundle (approx. 500 plugs)

FRUIT TREES You need 2 species with similar bloom time for cross-pollination.Wolf River Heritage Apple 5/8" caliper (4-5 foot)

Bartlett Pear 5/8" caliper (4-5 foot)Northwest Greening 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

$14.00 each$14.00 each$14.00 each

$3.00 oz./ $22.00 lb.Native Septic Mix (1/4 oz. covers 50 sq. ft.) $4.00 1/4 oz.

$5.00 1/4 oz.

Brightest Brilliant Rainbow Quinoa Seed $4.00 per seed packet of 50Little Bluestem (1 oz. covers 200 sq. ft.) $4.00 oz.

$2.00 oz./ $16.00 lb$2.00 oz./ $16.00 lb.

Native Pollinator Mix $3.00 1/2 ozCONSERVATION BOOKS PRICE

"Landscaping for Wildlife" Minnesota DNR $11.70"Woodworking for Wildlife" Minnesota DNR $16.95"Wildflowers of Michigan Guide " by Tekiela $16.95"Trees or Birds of Michigan Guide" by Tekiela $12.95

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

Bluebird Nest Box (made by Old Engine Club) $10.00 eachDanger Deep Water Signs $3.00 eachFertilizer Packets $.25 ea or 100/$20 Flagging Ribbon (orange, pink or blue) $2.00 eachMosquito Barrier (all-natural garlic-based repellant) $22.00 eachPlantsykdd (deer repellent-pre-mixed 1 qt spray) $22.00 eachPlantsykdd (1 lb. soluble powder) $30.00 each

$12.00 eachRain Barrel (55 gallon, includes valve & soak hose) $75.00 eachTerra sorb (1oz. pkt-enough to dip 2000 seedlings) $2.00 each"Trees Planted -- Keep Off" signs $1.50 eachTree Planting Bars $27.00 eachTree Protectors (4 ft. vented) $2.60 each

Sub-total (back) Balance Due upon Receipt of Seedlings Total (Front & Back)

Tree Tubes w/bamboo pole (5 ft. vented) $3.50 eachWire Marking Flags (red or orange) $.15 ea. or 100/$12Wood Duck Box (made by Old Engine Club) $25.00 each

PRICE4 for $2.00

$4.50 each or 10 for $40

Expiration Date: ______/_______ BALANCE DUE

Make checks payable to Mason-Lake CD 6% Sales TaxTax Deductible Donation

Credit Card Type: Visa MC Disc________ TOTAL Credit Card # Down Payment

$8.00 eachPayment in full on orders of $50 or less Sub-total (front)

50% down payment required on orders over $50,


LUDINGTONPAINT & GLASS

Mixing Paint & Service Since 1948

213 S. JAMES, LUDINGTON 843-8250 www.ludingtonpaint.com

MATTEWING

MARKCOOPER

RANDYDERESKE

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

PPG COATINGSfrom Epoxy to Barn Paint

we have you covered!

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.

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

GVF Rough Terrain Forklifts

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 effi ciency hydraulic system that allows for smooth operation and cutting head speed that is independent of the tractor.

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.

GVF Center Mount Topper Hedger

GVF Sonic Spray

GVF Orchard EquipmentUnmatched Versatility & Dependability.


mason lake conservation report 2015

Documents

lake michigan

townships of lake county

hamlin lake

baldwin river

river sneaks

lincoln river

conservation district

center of mason county