Upcoming Events
January 2013
Gardening programs presented by the Penn State Master Gardeners of Delaware County.
May 2013
K2 C2 14 Technology and Interactive Media in the Early Childhood Classroom
Diabetes Management: * Diabetes 101 covers basic diabetes information and terminology * Staying Healthy-provides convenient tips for eating healthy and staying active. Light refreshments will be served.
June 2013
Managing Silo Fire Emergencies
Class Date for Certification and Recertification: June 3, 2013; Exam for Certification Only: June 10, 2013 at 9:00 AM; Registration Deadline: May 29, 2013
The popular Penn State Extension Food Home Food Preservation hands-on workshops are a great way to learn the basics of home food preservation.
The popular Penn State Extension Food Home Food Preservation hands-on workshops are a great way to learn the basics of home food preservation.
Class Date: June 4, 2013; Exam: June 14, 2013, 9:00-11:00 AM; Registration Deadline: June 3, 2013
Objective: Penn State will host a small grains field day at the Landisville Research Farm to discuss variety selection, pest management. CCA credits will be available.
K4 C2 41 Child Observation Level 2 - Unit 5: Using Observation to Create Responsive School-Age Environments & Activities
Calling all Early Education Directors! Please join us for an informative day of training, featuring two engaging sessions, plus a lunchtime speaker.
A unique opportunity for participants to follow the same soybean stand during the growing season—from shortly after emergence to canopy closure.
Class Date: June 10, 2013; Exam: June 17, 2013 at 9:00 AM; Registration Deadline: June 3, 2013
The ServSafe® Certification and Home Study Course dates are June 10, & 17th from 8:30 a.m. - 4:00 p.m. and the exam is June 24th from 9:00 until 12 noon.
Event showcases how dairy producers can adapt “tall grazing” concepts to their farm and maintain forage quality and production.
Dining with Diabetes is a program for adults with diabetes and their families that will increase knowledge of healthy food choices and diabetes management. The classes offer healthy meal planning, cooking demonstrations, and hands-on food preparation, class discussions, and new physical activity choices.
A unique opportunity for participants to follow the same soybean stand during the growing season - from shortly after emergence to canopy closure.
Weeds are dependable pests—you can count on them showing up and usually have to deal with them year after year. Is your weed management plan effective? This workshop will include hands-on identification of weeds in landscape and turf and in-depth classroom discussion about management options. Our tune-up session starts with a weed identification walk where you’ll learn key features to help you recognize weeds. That walk is followed by an update on management options for specific landscape situations. We’ll talk over the latest strategies for weeds in landscape beds and turf. All in time for summer and fall weed season.
Class Dates: June 17 and 19, 2013; Exam: June 19, 2013, at 1:00 PM; Registration Deadline: June 13, 2013
The morning session includes an idea exchange for sustainable landscape practices. The afternoon session features scouting for woody ornamental insects and diseases with Penn State experts Gary Moorman and Greg Hoover.
Your customers love the color perennial flowering plants add to their landscapes. Learning about herbaceous perennials will help you choose the right plants to thrive in the site, group them attractively, and provide four seasons of interest in your jobs. In this full-day class, Penn State horticulture professor Dr. David Sanford will cover popular perennials for landscape jobs. He will concentrate on rugged plants that are reliable performers, have few pest problems and are available in the trade. We will meet in the auditorium for the morning session to see pictures of the plants and discuss their habits and culture. Plan to spend approximately half of the class time outdoors looking at perennials in the demonstration beds surrounding the Berks County Agricultural Center. Come prepared for the weather. Add some new perennials to the palate that you offer your customers.
This workshop, presented by Martha Zepp, offers tips for improving the quality of the fresh foods that you preserve in your home freezer. Methods of preventing toughness, spoilage, freezer burn, and evaporation will be addressed. Learn how to blanch vegetables, to choose packaging materials, to individually quick freeze (tray freezing), to use a freezer thermometer, to vacuum seal, and much, much more. Learn options for freezing sweetened, artificially sweetened, and unsweetened fruits to produce a quality product that can be used by itself or used in desserts. Freezing fruit is an easy alternative to home canning and you don’t have to heat the kitchen.
Penn State Extension and the Penn State Southeast Agricultural Research and Education Center (SEAREC) will be hosting an agronomic field day for farmers, industry representatives, and other agricultural professionals. The 2013 field day will strive to provide both industry and the farming community with current production agriculture related topics and concerns. You will also have the opportunity to visit with our sponsors from the chemical industry, the seed industry, local equipment dealers, ag lenders, and other crop production professionals. PA Certified Crop Advisor and Nutrient Management credits available.
Perennial plants fill in garden spaces with color, interesting textures and a display that changes throughout the year. There are so many to choose from it can be a little daunting to decide which ones to invest in! Knowing more about perennials will help you know which plants might thrive in your garden, when they bloom, how many seasons of interest they provide, and how to group them to compliment the design of your garden. Whether you are just starting to discover wonderful cultivars or you want to fill in around your existing favorites, please consider joining us for a day of learning about a great group of plants!
This workshop, presented by Martha Zepp, offers tips for improving the quality of the fresh foods that you preserve in your home freezer. Methods of preventing toughness, spoilage, freezer burn, and evaporation will be addressed. Learn how to blanch vegetables, to choose packaging materials, to individually quick freeze (tray freezing), to use a freezer thermometer, to vacuum seal, and much, much more. Learn options for freezing sweetened, artificially sweetened, and unsweetened fruits to produce a quality product that can be used by itself or used in desserts. Freezing fruit is an easy alternative to home canning and you don’t have to heat the kitchen.
July 2013
The purpose of this class is to prepare for the Pennsylvania certified pesticide applicator exams in Core and Categories 06 (Ornamental and Shade Tree), 07 (Lawn and Turf), and 23 (Parks and Schools Pest Control). Students should attend three or four days of training, depending on the license(s) they wish to obtain. Core training is held on July 16 and 18, and is required for all licenses. See the section on the Summary page of the registration website titled "What Days of Training Should I Attend?" to determine when you will need to attend class. Testing is conducted by the PA Department of Agriculture after completion of the class and requires additional fees. Class Dates: July 16, 18, 19, 23, 2013 (9:00 a.m. - 3:30 p.m.) Optional Exam Date: July 25, 2013 (9:00 a.m. - 12:00 p.m.)
This hands-on workshop, presented by Martha Zepp, is designed for beginning canners who want supervised experience in using a pressure canner for the first time. You will learn the basics of using a pressure canner using current USDA canning guidelines. Learn how a pressure canner works, the foods that need to be pressure canned, canning safety, and what to look for when buying a pressure canner. Each participant will pressure can two pints of green beans—supplies will be included in the class fee. Enrollment is limited to 7 so register early!
Wholesale nursery growers and garden center employees, spend a morning at Root’s Nurseries learning how to identify ornamental plant pests and problems, along with various management strategies.
This hands-on workshop, presented by Martha Zepp, is designed for beginning canners who want supervised experience in using a pressure canner for the first time. You will learn the basics of using a pressure canner using current USDA canning guidelines. Learn how a pressure canner works, the foods that need to be pressure canned, canning safety, and what to look for when buying a pressure canner. Each participant will pressure can two pints of green beans—supplies will be included in the class fee. Enrollment is limited to 7 so register early!
August 2013
Class Date for Certification and Recertification: August 5, 2013; Exam for Certification Only: August 12, 2013 at 9:00 AM; Registration Deadline: July 31, 2013
Tomatoes and fruits can be safely processed in a boiling water bath. Learn the latest canning recommendations including acidifying tomatoes and the use of salt. Discover how to can fruit with or without sugar. This workshop, presented by Martha Zepp, will cover the basics of canning tomatoes, tomato sauces and tomato juice. These basics also apply to other high acid foods, such as pickles and fruits.
Class Date: August 14, 2013; Registration Deadline: August 9, 2013
Class Dates: August 20 and 27, 2013; Registration Deadline: August 16, 2013
Tomatoes and fruits can be safely processed in a boiling water bath. Learn the latest canning recommendations including acidifying tomatoes and the use of salt. Discover how to can fruit with or without sugar. This workshop, presented by Martha Zepp, will cover the basics of canning tomatoes, tomato sauces and tomato juice. These basics also apply to other high acid foods, such as pickles and fruits.
September 2013
Class Date: September 5, 2013; Exam: September 12, 2013, 9:00-11:00 AM; Registration Deadline: August 29, 2013
Instruction covers fundamentals of HACCP with application in meat and poultry processing operations. The course provides participants with hands-on experience in developing a HACCP plan. Taught by instructors certified by the International HACCP Alliance with extensive experience in food safety training. Meets USDA requirements for HACCP training for fresh and further-processed meat and poultry processors. The dates and times for this event are September 10, 2013 - 10:00 AM-5:00 PM; September 11, 2013 - 8:00 AM-5:00 PM; and, September 12, 2013 - 8:00 AM-12:00 PM
Class Dates: September 16 & 23, 2013; Exam: September 30, 2013, 5:00-7:00 PM; Registration Deadline: September 9, 2013
This meeting focuses on weed management in industrial and right-of-way settings. Industry and university specialists present the latest weed management information.
Join us for this end-of-season landscape update. Review the past season’s pest problems and pick up a few timely core and category pesticide credits.
Join us for this end-of-season landscape update. Review the past season’s pest problems and pick up a few timely core and category pesticide credits.
October 2013
Class Dates: October 8 and 15, 2013; Registration Deadline: October 4, 2013
Class Date: October 9, 2013; Registration Deadline: October 4, 2013
Class Date for Certification and Recertification: October 21, 2013; Exam for Certification Only: October 28, 2013 at 9:00 AM; Registration Deadline: October 16, 2013
Class Date: October 31, 2013; Exam: November 7, 2013, 9:00-11:00 AM; Registration Deadline: October 25, 2013
December 2013
Class Date for Certification and Recertification: December 2, 2013; Exam for Certification Only: December 9, 2013 at 9:00 AM; Registration Deadline: November 27, 2013
