Cornell Cooperative Extension

Putnam County

Happenings November 2025

undefined

  November 2025

  • This is Cornell Cooperative Extension
  • Bug of the Month: Mourning Cloak Butterfly
  • Stress is a Tree-killer
  • As Food Assistance Uncertainties Loom, Pantries Provide Vital Support
  • 4-H News: Falling into Autumn with Pumpkins and Apples
  • Keep Food Safety in Mind this Thanksgiving
  • Leftover Turkey? Give This Turkey Stew Recipe a Try

    • This is Cornell Cooperative Extension

    Imagine a bridge not of steel and concrete, but of knowledge and innovation, connecting the halls of Cornell University to every corner of New York State. This is Cornell Cooperative Extension. From its early days leading efforts in agricultural education, women's empowerment, and 4-H youth development to serving as a lifeline during the Great Depression, CCE has solidified its role as a vital partner in strengthening communities. Today, CCE continues to adapt and innovate, addressing challenges like urban agriculture, workforce development, and more. Join us as we explore the inspiring story of how Cornell Cooperative Extension continues to build bridges between Cornell University and the communities of New York State.

    BACK TO TOP

    Bug of the Month: Mourning Cloak Butterfly

    by Janis Butler, Master Gardener Volunteer

    Text Next to Image Example

    Ever wonder where butterflies spend the winter? Monarchs fly to Mexico but what about the rest?

    undefined

    Many of them stay right here, though it’s hard to believe such a delicate creature could survive the hazards of a winter in the Northeast. One beautiful example is the Mourning Cloak (Nymphalis anitopa), who is different from other butterflies in several surprising ways. For one thing, she lives much longer than most butterflies – 10 to 12 months.

    Starting now, in fall, adult Mourning Cloaks are looking for places to spend the winter. Loose tree bark, tree cavities and leaf piles are their favorite spots. Picture the loose bark on familiar trees like river birch (Betula spp.), American hop hornbeam (Ostrya Virginiana), shagbark hickory (Carya ovata), oak (Quercus spp.), walnut (Juglans spp.), American hackberry (Celtis occidentalis), willow (Salix spp.) and alder (Alnus spp.) The Mourning Cloaks snuggle under the bark and hibernate until spring. Bark offers protection from the elements and perfect camouflage since butterflies’ closed wings are the color of bark or dried leaves.

    If trees are not handy, leaf litter is another great spot for them to hibernate, and another reason for humans to leave leaves alone in fall: no mowing or blowing or bagging. Wait until spring for clean-up. It’s hard for us to change our habits but worth it for the sake of insects whose numbers are diminishing globally.

    Mourning Cloaks will be among the earliest to wake up next spring and when they emerge from hibernation, they will immediately mate. The male dies after mating but the female lives a while longer, laying eggs on trees that will provide the proper diet for her offspring (willow species, elm, cottonwood, paper birch, hackberry), and then she dies too.

    The eggs are startling! About 250 bright amber to olive-colored eggs are lined up on twigs like corn on the cob. They all hatch in about two weeks and begin to feed, sometimes on each other. This gives the cannibals a nutritional boost and reduces competition, though it can’t be pleasant for late-arriving hatchlings. The victorious young caterpillars will often huddle together in a mass and vibrate, twitching in sync to give potential predators the impression of something much larger.

    Eventually the larvae consume the leaves of the host tree and then pupate. They travel a long way — up to 50 feet — from the host plant in order to find the perfect spot to create the grey, bristly chrysalises that are often seen hanging from twigs in early summer.

    When the adult butterflies emerge in a couple of weeks, they feed for a while and then— amazingly — enter a stage of estivation or summer sleep! Why this long, sleepy pause just as they enter adulthood? No one knows for sure, but it’s been suggested that this period of quiet saves them from the challenges of summer heat, dryness and predators. When they wake up in late summer and early fall, the hunt for a winter home begins and the cycle continues. This is an unusual life cycle for a butterfly but the Mourning Cloak’s uniqueness doesn’t stop there.

    Rarely, if ever, do Mourning Cloaks visit flowers. Like other butterflies, they have long tongues that curl up under their chins when not in use, but they don’t use them for nectaring. Instead, they schlurp up tree sap, juice from rotting fruit like mulberries, and aphid honeydew. You might also see them on mud or dung piles, or drinking the dew caught in willow catkins.

    They can fly at lower temperatures (50 degrees) than other butterflies and as a result they sometimes wake up in winter, warmed because their dark outer wings act as solar collectors. And their bodies are “hairy,” with hair-like bristles for insulation. As if that wasn’t enough, they can also contract their flight muscles rapidly to generate heat.

    Because their folded wings resemble tree bark or leaf litter, predators must look hard to find them. If their wings have not reached the right temperature for flight when they emerge in winter, and they sense that a bird or other hungry critter is about to eat them, they have very useful ability to play dead: they can drop like a stone from a tree trunk and vanish into the leaves below. Another trick is to open their wings suddenly, with a flash and a click, sufficiently loud to drive the predator away.

    What can you do to help Mourning Cloaks survive? Most importantly – leave leaf litter alone in fall. If it’s a problem on the lawn, rake it gently into piles at the edges of the lawn and use it as mulch in spring. Plant trees that Mourning Cloak larva require: willow, poplar, cottonwood, birch, hackberry. Leave some overripe fruit (bananas work) in a shallow dish now and also on warm days in winter. Another dish with wet sand or pebbles will provide the water and minerals they need. Thanks for helping!

    Photo by LagunaticPhoto from Getty Images via Canva

    BACK TO TOP

    Stress is a Tree-killer

    by Jennifer Lerner, Senior Resource Educator

    As we approach winter your trees may be suffering. But you may not know until it dies next spring!

    undefined

    Consecutive years of fall droughts and defoliation by spongy moth puts trees at risk. Add to that poor nutrition and rock soils with little room for root development and you may have a perfect recipe for tree stress.

    How does stress and drought kill trees? Besides the obvious concept that they are simply lacking the water or nutrients they need, there are other surprising side effects. The tree’s vascular system is filled with watery fluid, or “sap.” Sap carries not only water and nutrient, but defense chemicals and stress hormones as well. Insects and pathogens are adapted to detect those stress chemicals and zero-in on trees in trouble. Without ample sap carrying defense chemicals, the trees defenses are down and invasion by insects and pathogens is just that much easier.

    Some insects are adapted to hearing a tree in drought stress. How is that possible! The tree’s vascular system is made of millions of microscopic tubes like straws that are filled with watery sap. As a drought worsens and the tree begins to dry out, tiny air bubbles form in those microscopic tubes. This process is called cavitation and it happens under pressure. Cavitation makes a tiny but detectable noise and, you guessed it, some insects can hear and feel this happening. Without ample sap, the tree cannot deliver the defense chemicals that ward off these attacks.

    With many successive years of drought tree vigor begins to wane. You may see this as the tree begins to make smaller leaves, copious fruits or seeds. Branches may not grow as quickly or as long as they used to. What leaves there are may exhibit summer scorch symptoms because of insufficient water reaching leaves in dry weather.

    With continued stresses, branches begin to die, and at the same time the root system of the tree is reduced because the crown is producing inadequate food for good root expansion and growth. These processes continue into a downward spiral, usually resulting in the continued decline and eventual death of the tree over a period of 2-15 years. In most cases, once the tree has tipped the balance of not providing sufficient carbohydrates for continued growth of the tree, it cannot recover.

    Since the tree is dormant you may not see that the tree is dead until spring, when the tree either doesn’t leaf out or produces leaves that quickly wilt and die.

    What can you do to reduce drought stress and other stresses? First, when you plant a new tree, choose one well adapted to the site conditions and water it throughout its first year of establishment. For already established trees plan on watering them during periods of dry weather. If you have water restrictions this may be impossible. But if you can water it’s better to water deeply and infrequently rather than frequent, light waterings. Watering deeply allows water to reach the feeder roots most of which are in the top 6”-8” of soil. You can continue to water until the leaves have fallen from your trees, or, if it is an evergreen, until the ground freezes.

    Resources: https://www.extension.iastate.edu/news/2007/oct/0...

    BACK TO TOP

    As Food Assistance Uncertainties Loom, Pantries Provide Vital Support

    by Ruby Koch-Fienberg, Ag & Food Systems Coordinator

    Text Next to Image Example

    undefined

    Many in our community are feeling hopeless as food insecurity reaches crisis levels, and recent news confirms that SNAP benefits—a lifeline for nearly 3 million New Yorkers—are being paused due to the federal administration’s refusal to release billions of dollars in reserve to aid roughly 42 million people at risk of hunger.

    In 2023, 12,823 households, or 37 percent of Putnam’s population, were below the ALICE (Asset Limited, Income Constrained, Employed) threshold. That means more than one in three of our neighbors finds it difficult to cover the basic cost of living. Funding cuts and pauses are only making things harder. As more neighbors face hunger, local food pantries are already witnessing a dramatic surge in demand, and this is expected to intensify in the coming weeks. If you are looking for the closest pantry to access resources, you can find an updated list  HERE.

    At Cornell Cooperative Extension Putnam County, we are committed to strengthening our local food system, but we urge everyone: please support your local pantries, which will be pivotal in helping families bridge the gap during this crisis.

    Donating money, toiletries, and basic essentials makes an immediate impact—before bringing food, always check your pantry’s website or call to see what's most needed, as priorities may change. Together, we can address urgent needs and help our neighbors weather this incredibly difficult moment.

    Bountiful Meals freezers across the county are available to anyone. Click  HERE to see the locations and hours.

    Below is a list of food pantries in our area:

    • New Life Christian Church, Brewster: (845) 278-9407
    • St. John the Evangelist, Mahopac: (845) 628-2006
    • Salvation Army Peekskill-Food Pantry/Soup Kitchen: (914) 737-0280

    BACK TO TOP

    4-H News: Falling into Autumn with Pumpkins and Apples

    by Brandy Keenan, 4-H Educator

    Text Next to Image Example

    undefined

    Cloverbud Sprouts Visit Farm Market

    Our Cloverbud Sprouts 4-H Club are learning a lot about farms. In October, they visited the Kent Lakes Farm Market to see how they make a profit by selling their goods to the community. The Sprouts were allowed to pick pumpkins from the shelves and paint them for Halloween. As a surprise, staff at the market set up a pumpkin photobooth for the Sprouts to take pictures with their creations.

    "I loved painting pumpkins with my friends," said Scott Purdy, an 8-year-old Sprout. "My pumpkin was a candy corn but instead of yellow I used gold, and the twins in my club made black pumpkins with frogs on them."

    Rooted in Learning Grant Connects Students to Food

    The Rooted in Learning: Growing Healthy Futures with Farm to School Education grant's goal is to cultivate deeper, more intentional connections between the cafeteria, classroom, and community in support of farm-to-school initiatives. Students in North Salem and Brewster had their first visit with an orchard owner to learn about apples. This visit is one of several planned during the school year with an aim to connect students with local agriculture.

    Jinny St. Goar from Once Munsee Orchard in Wallkill, NY, made trips to both Pequenakonck Elementary School and CV Starr to talk about her orchard and to share a variety of apples with students.

    Before the tasting, St. Goar shared why apples deserve their healthy reputation. "Apples are very rich in antioxidants, fiber, vitamin C, and potassium," said St. Goar. She also explained how apples and roses are in the same plant family, the role of honey bees in pollination, and how scientists create new varieties, such as the Evercrisp they were sampling.

    Implementation of this grant is a partnership with Harvest NY and Cornell Cooperative Extension Putnam County and the North Salem and Brewster Central School Districts.

    Educational activities include Farmer Visits and taste tests in the cafeterias, participation in Ag Literacy Week, farm to school monthly newsletters, and school-based clubs. It also includes initiatives like NYS 30% procurement (the NYS 30% Initiative increases the reimbursement schools receive for lunches from 5.9 cents per meal to 25 cents per meal for any district that purchases at least 30 percent ingredients for their school lunch program from New York farms. School districts that have reached the 30 percent threshold can apply for reimbursement) and New York Thursdays (which is a locally sourced meal initiative that brings farm-fresh New York State foods to schools and institutions on one or more Thursdays a month throughout the year).

    Watch the video from a recent trip to Once Munsee Orchard:

    Design by CCE Putnam

    BACK TO TOP

    Keep Food Safety in Mind this Thanksgiving

    from United States Department of Agriculture

    Text Next to Image Example

    undefined

    Turkey is the most popular dish during Thanksgiving celebrations, yet there are many inexperienced cooks who will be in the kitchen. The U.S. Department of Agriculture (USDA) encourages consumers to practice food safety throughout the entire Thanksgiving process, from the grocery store to the dining table.

    To keep your Thanksgiving food safe, follow this guide:

    Shopping

    Bacteria can multiply to dangerous levels if perishables, like turkey, are left in the Danger Zone (temperatures between 40 F and 140 F) for too long. Pick up your turkey and other perishable products at the end of your grocery shopping so they stay cold as long as possible. Pack perishables in insulated bags with cold sources if the commute home is longer than an hour and place them in the refrigerator as soon as you get home.

    Make sure the packaging of your turkey is not torn or leaking. Juices from raw poultry can cause cross-contamination of harmful bacteria that can get you sick. Place turkey, and other raw meat products, in plastic bags and in a separate part of your shopping cart to prevent harmful bacteria from spreading.

    Thawing

    A frozen turkey can be safely thawed in the refrigerator or in cold water:

    When thawing in a refrigerator at 40 F or below, allow roughly 24 hours for every 4 to 5 pounds. Consider putting the turkey in a container or dish to contain juices that may leak.

    When thawing in cold water, allow roughly 30 minutes per pound. Submerge the wrapped turkey into the cold water and change the water every 30 minutes until the turkey is fully thawed. Once thawed, cook the turkey immediately.

    Preparing

    When it is time to prepare the turkey, keep in mind that turkeys may contain bacteria that cause foodborne illness. Keep the turkey and its juices separate from foods that won’t be cooked and fully clean and sanitize surfaces that come into contact with the turkey and its juices. A USDA study found that about 30% of consumers did not successfully clean and sanitize kitchen surfaces around meal preparation.

    Washing a turkey is risky because it can spread bacteria to your sink and other nearby surfaces. If you choose to wash it, make sure to fully clean surfaces with soap and water afterwards and then sanitize using a sanitizing solution.

    Cooking

    There are many ways to cook a turkey, but one thing remains consistent: the turkey needs to reach a safe minimum internal temperature of 165 F, as measured by a food thermometer, in three places — the thickest part of the breast, the innermost part of the thigh, and the innermost part of the wing. Always use a thermometer to make sure the turkey is fully cooked even if the turkey has a pop-up temperature indicator. If stuffing your turkey, the stuffing must also reach 165 F in the center of the stuffing.

    Serving

    When serving food to groups, remember the two-hour rule. Perishable foods that have sat out at room temperature for more than two hours are unsafe, due to bacterial growth, and must be discarded. When you are serving food, keep your hot food hot and cold food cold. This will keep it from developing harmful bacteria. Hot foods such as turkey, macaroni and cheese, stuffing, mashed potatoes and gravy must be kept at or above 140 F and you can do so by serving them in warming trays, chafing dishes, slow cookers, etc.

    Cold foods such as salad, cranberry relish, deviled eggs and cold dips must be kept below 40 F and you can do so by serving them in trays or bowls nestled over ice. Remember to replace the ice as it melts. You can also serve cold foods by dividing them in small portions and serving them a portion at a time, keeping the remainder in the refrigerator.

    Leftovers

    Leftovers are arguably one of the best parts of Thanksgiving. For leftovers to be safe to keep, they must be refrigerated within two hours of serving or have been kept hot at or above 140 F or cold below 40 F. Discard any foods that sat out for more than two hours at room temperature because bacteria that cause foodborne illness could have reached dangerous levels. If you have turkey leftovers, carve the bird into smaller pieces and place them into small, shallow containers so the meat can cool evenly and quickly.

    If you have food safety questions while planning and preparing your Thanksgiving feast, call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or email MPHotline@usda.gov, 10 a.m. to 6 p.m. (Eastern Time), Monday through Friday to reach a food safety specialist in English or Spanish. The Meat and Poultry Hotline is also open on Thanksgiving Day from 8 a.m. to 2 p.m. (Eastern).

    BACK TO TOP

    Leftover Turkey? Give This Turkey Stew Recipe a Try

    Text Next to Image Example

    undefined

    from Josephine Quiocho, Nutrition Educator

    This hearty stew of turkey, potatoes, and vegetables will warm up a cold winter night. You can replace the cooked turkey with cooked chicken.

    Ingredients

  • 2 teaspoons vegetable oil
  • 1/2 cup onion (chopped)
  • 1 garlic clove (finely chopped, or 1/2 teaspoon garlic powder)
  • 4 carrot (chopped)
  • 2 celery stalk (chopped)
  • 2 potatoes (chopped)
  • 1 can tomatoes, diced
  • 2 cups water
  • 2 cups turkey (cooked, chopped)
  • salt and pepper (optional, to taste)
  • Italian seasoning or oregano, basil or thyme (to taste, optional)
    • Directions
    1. Wash hands with soap and water.
    2. Heat oil in medium saucepan. Add onion, garlic, carrots and celery and stir for 2 minutes
    3. Add potatoes, tomatoes, and water to pan. Bring to a boil, then lower heat and simmer 30 minutes or until vegetables are tender. Add turkey and cook another five minutes or until heated.

    4. Season to taste before serving. Refrigerate leftovers.

    For nutrition information, please visit USDA’s MyPlate Kitchen.

    Source: www.myplate.gov/recipes/turkey-stew

    BACK TO TOP

    undefined

    Last updated October 31, 2025

    Happenings

    undefined

    Lorie Meg Karlin, Fundraising Committee

    undefined

    Lorie Meg Karlin is a creative professional whose career bridges the worlds of design, finance and community service. She has been instrumental in helping plan and implement fundraising campaigns for our Barn at Tilly Foster Farm.

    A graduate with a bachelor of Industrial Design (BID) degree, she began her professional journey in toy design, developing a keen understanding of product innovation, visual storytelling and consumer engagement. Her early work in the design industry fostered a strong appreciation for form, function and the emotional connection that well-crafted products create.

    Transitioning her analytical and creative skills into the financial sector, Lorie began her finance career at Merrill Lynch, where she quickly distinguished herself for her strategic insight and client-focused approach. Her background in design thinking brought a unique perspective to investment strategy, problem-solving, and relationship management. She went on to open her own brokerage firm with locations throughout the U.S. and in Beijing, China. Over time, she developed deep experience in market research, portfolio coordination, and long-term financial planning.

    Today, Lorie continues to apply her creative and organizational talents as a volunteer with the Cornell Cooperative Extension, serving on the fundraising committee for the construction of the Cornell Barn at Tilly Foster Farm. Her ongoing commitment to community development reflects her interest and love in the equestrian lifestyle, her horses and her small horse farm as well as her professional dedication and her belief in education, sustainability, and service.

    November is ...

    undefined

    Native American Heritage Month

    The celebration of Indigenous cultures began as a week-long celebration in 1986, when President Ronald Reagan proclaimed the week of November 23, 1986, "American Indian Week." Every President since 1995 has issued annual proclamations designating the month of November as the time to celebrate the cultures, accomplishments and contributions of Native American and Alaska Native communities.

    Resource: PBS.com

    undefined

    Gluten-Free Diet Awareness Month 

    November is dedicated to raising awareness about the challenges faced by individuals with celiac disease and gluten sensitivity.  Findmeglutenfree.com is a great website to find eateries that offer gluten-free menus. There's even an app you can download to your phone! 

    Resource: Celiac Disease Foundation

    undefined

    Aviation History Month

    Every November we recognize Aviation History Month and the beginnings of controlled flight. While humans have looked to the skies for centuries and dreamt of flying, it wasn't until November 1782 that French brothers Joseph Michel and Jacques Etienne Montgolfier began the first experiments that would lead to the invention of the hot air balloon. Here are two fun facts about the history of aviation: Less than 10 people witnessed the first powered flight by the Wright Brothers on December 17, 1903. The distance flown by the Wright Brothers that day (about 120 ft) was less than the wingspan of today’s Boeing 747, which is about 210 feet.

    Resource: North Central Institute

    undefined

    Military Family Month

    November was first declared as Military Family Month in 1996. Since then, November has been a time to acknowledge the tremendous sacrifices our military families make. They contend with separation from their families and make adjustments to new living situations and communities. Military Families embody strength, resilience, and courage. Care of military families and children sustains members of our Armed Forces, and strengthens the health, security, and safety of our nation's families and communities.

    Resource: National Military Family Association

    Diabetes awareness month: Trend is upward

    from Heather N. Kolich, UGA Extension Forsyth County, adapted by Josephine Quiocho, Nutrition Educator

    A  recent study by University of Georgia (UGA) and Centers for Disease Control and Prevention (CDC) researchers found significant increases in the prevalence of type 2 diabetes in the U.S. from 2012 to 2022, a continuation of trends noted from 1988 to 2012 and 1999 to 2016 in previous research. The highest rates of diabetes increases were in southern and midwestern states. The study also noted higher rates among “racial/ethnic minorities, males, older adults and socioeconomically disadvantaged populations.”

    Diabetes is a chronic disease in which the pancreas fails to produce sufficient levels of blood glucose. There are four recognized types of diabetes:

    • Type 1 – the pancreas does not produce any insulin. Insulin injections are required to regulate blood glucose levels.
    • Type 2 – the pancreas produces too little insulin, or the body rejects what insulin is produced. Diet, exercise, and oral medication can be effective in controlling Type 2 diabetes.
    • Gestational diabetes – a condition that occurs when, during pregnancy, blood glucose levels increase because the pancreas does not produce enough insulin.
    • Prediabetes – a condition in which glucose levels are elevated in the body but are below the level of a diabetes diagnosis.

    Healthy nutrition and weight management are tools to help prevent and manage diabetes.

    According to the American Diabetes Association, diabetes is an epidemic in the U.S. Over 38 million Americans have diabetes and 88 million are living with prediabetes. 

    Having diabetes increases the risk of other chronic diseases, including cardiovascular disease, kidney disease, and stroke. Several risk factors are associated with developing type 2 diabetes, including:

    • Conditions of overweight or obesity
    • Age 35 years or older
    • Having a family history of diabetes
    • Being African American, American Indian, Asian American, Hispanic or Latino, or Pacific Islander
    • Being physically inactive
    • Having been diagnosed with prediabetes

    The American Diabetes Association offers live webinars and recorded videos that guide viewers through preparing diabetes-friendly meals.

    While several diabetes risk factors are beyond individual control, the good news is that diabetes is preventable. Many tools for preventing or managing diabetes are already in our toolbox. Lifestyle changes such as getting regular physical exercise, managing weight, making healthy nutrition choices, and getting adequate sleep can lower the risk of developing diabetes. 

    Early detection and treatment of diabetes can reduce the risk of complications. A simple blood test can diagnose diabetes. The test provides information about blood glucose levels over the last 2-3 months. Routine testing is important because the symptoms of type 2 diabetes can be very mild. 

    Physical exercise helps lower the risk of type 2 diabetes.

    The American Diabetes Association  website has pages of information about diabetes detection, prevention and management, healthy eating, recipes, and more. 

    New Tool for Respiratory Virus Insights

    undefined

    Respiratory virus season is upon us, so the Putnam County Department of Health wants to let residents know of a convenient way to stay informed about respiratory virus activity in the county: a Respiratory Virus Surveillance Dashboard. Launched earlier this year, the dashboard was designed to give healthcare providers easy access to local disease data to inform clinical practice. Available to anyone on the Putnam County website, it provides information on three common causes of respiratory illness —influenza, COVID-19, and RSV — in one convenient location.

    The Respiratory Virus Dashboard is updated weekly all year long. Information available on the dashboard includes case counts for all three illnesses, whether cases are going up or down, and which age groups and areas of the county are seeing more illness. The dashboard is interactive, allowing users to customize their view of the information. Users can view one, two, or all three illnesses and compare them to last year’s case counts or do the same for incidence rates by age. Explore the dashboard at putnamcountyny.gov/respdash. Also new this year, NYSDOH will publish a weekly report detailing activity of influenza, COVID-19, and RSV at the regional and state level. This report can be found visiting health.ny.gov/diseases/communicable/respiratory_viruses/ and scrolling down to Data and Trends.

    undefined

    Health Department Sponsors Free Rabies Vaccination Clinic 

    Attention Putnam Residents! Bring your dogs, cats, and ferrets to a free rabies vaccination clinic on Saturday, Nov. 8 from 10 a.m. to noon. Sponsored by the Putnam County Department of Health, the clinic is being held at Putnam County Veterans Memorial Park (Upper Park), 201 Gipsy Trail Road, Carmel, and is open to all Putnam County residents.

    Please bring a photo ID as proof of Putnam County residency, as well as proof of prior rabies vaccination. Tags are not acceptable. If you do not have proof of prior rabies vaccination, your pet will receive a one-year rabies vaccine. Pets must be at least 12 weeks old. All dogs must be leashed and controlled. Any dog that may become aggressive must be muzzled. Cats and ferrets must be in carriers, top-loading carriers preferred, no harnesses. All animals must be supervised by an adult. For the comfort and safety of the animals, social distancing and bringing a minimum number of people are suggested.

    For more information and directions, please call the Putnam County Department of Health at (845) 808-1390, ext. 43160.

    Cornell Small Farms Courses Now Open
    for Registration 

    Are you interested in improving your technical and business knowledge to benefit your farming operation? The first block of our online courses began live webinars this week, and we're so excited for this learning season!

    Enroll now to gain valuable skills on countless topics, including finances, cattle, pigs, mushrooms, land health and stress management.

    Our online courses are designed to be flexible and user-friendly. All course materials are stored on our single, easy-to-use web platform, which you can access for life after enrolling in a course. Tune in to weekly webinars to hear from experts and ask questions in real time, and complete all other course reading and assignments when it works for you.

    Register  HERE. 

    Northeast SARE Seeks State Coordinator

    The Northeast Sustainable Agriculture Research and Education Program is seeking a new state coordinator to lead New York’s Professional Development Program. This funded role supports training for service providers who work with farmers to advance sustainable agriculture. Applications are due Dec. 12. An information session will be held Monday, Nov. 17, from noon to 1 p.m. (recording available). Applications will be reviewed by Cornell Extension Directors and Northeast SARE staff. Funding begins Oct. 1, 2026.

    Learn more HERE.

    undefined

    CLICK HERE and become a part of our efforts
    to build our new home at Tilly Foster Farm!

    Tidbits

    undefined

    Trail U. a Success!

    Volunteers gathered at the Fred Dill Wildlife Sanctuary in Carmel NY for Trail University. Over the span of three sessions, New York New Jersey Trail Conference staff taught trail-building skills. Attendees worked towards a certificate as they learned through hands-on hard work, the art of trail clearing, tread construction, and closure of unauthorized trails.

    This effort is part of a trail planning grant received by CCE in collaboration with Putnam County agencies (Parks, and Office of the Historian) and funded through the Hudson River Valley Greenway. The plan, survey, and suggestions were developed by staff from NYNJTC working with CCE and parks Staff to make recommendations that address trail erosion, improper trail construction, and educational signage themes.

    Haven’t been to the Fred Dill Wildlife Sanctuary? It’s a forested jewel in the heart of Carmel. Nestled between Fair Street, Route 6 and the Empire State Trail and bikeway, this sanctuary offers hiking, picnicking, and observation of nature. Upland forests, wetlands, and ponds make it an excellent location to observe wildlife including birds, turtles, and frogs. Local historical landmarks within the preserve include the county’s early fairgrounds and horseracing track, foundations of the Everett farmstead, and a beautiful cut-stone abutment, part of the once-planned New York, Boston, and Montreal Railway.

    This project was funded in part by a grant from the Hudson River Valley Greenway.

    undefined

    4-H Collecting Supplies for Community Health Pantries

    4-H volunteers have created and stocked community health pantries in two locations in Putnam County. Our volunteers are seeking items such as travel-size shampoos, toothpaste, alcohol-free mouthwash, lotions, etc. Items can be dropped off at the CCE Putnam office, 1 Geneva Road in Brewster, from 8 a.m. to 4 p.m. Monday through Friday.

    At a glance ...

    undefined

    Farm to School Educators' Summit 

    Tuesday, Nov. 4
    8:30 a.m. to 3 p.m.
    Hilltop Hanover Farm, Yorktown Heights

    Join in a dynamic day of professional learning and collaboration at the Farm to School Educators' Summit Nov. 4, from 8:30 a.m. to 3 p.m., hosted by Hilltop Hanover Farm in cooperation with PNW BOCES.

    This event brings together a diverse array of experts-from farm, classroom, environmental and nutrition educators-offering a full range of workshops, resources, and hands-on experiences. Designed for teachers interested in helping their students initiate or deepen their appreciation of food, agriculture and the systems that provide nutritious meals, the summit features sessions on integrating agriculture into curricula, exploring food systems through an equity lens, and connecting classroom learning to real-world sustainability practices.

    In addition to expert-led workshops, Hilltop Hanover will provide attendees with an in-depth tour of its working and educational farm.

    Registration is required. The fee is $150. Register HERE.

    undefined

    Discipline is NOT a Dirty Word

    Thursdays, through Nov. 13
    7 to 9 p.m.
    Online

    Please join us for a 4-week, virtual program to support parents and caregivers with tools and resources for raising children.

    This program is put on by CCE Orange and Sullivan Counties.

    Registration is required. The fee is $40 per person/ $0 Solidarity (if you cannot pay at this time).

    Register HERE.

    undefined

    I Own a Machine ... Now What? Adult Beginner Sewing Workshop

    Monday, Nov. 17
    6 to 7:30 p.m.
    Brewster

    During this workshop, participants will learn how to:

    • Thread your machine.
    • Wind a bobbin.
    • Use the settings on machine.
    • Sew a straight stitch.

    Each participant will make a drawstring reusable gift bag.

    You are encouraged to bring own sewing machine, but there are machines available for use.

    Must be 18+ to participate.

    The fee is $20

    Register HERE.

    undefined

    What’s in My Backyard? Managing Your Garden in a Time of Change

    Sunday, Nov. 2
    8:30a.m.-3 p.m.
    Boscobel House and Gardens
    1601 Route 9D, Garrison

    Learn from experts on how to navigate wildlife, support native plants, and cultivate a backyard and garden to withstand – and thrive – in a changing climate.

    During this full day symposium, you will hear from six experts on managing your backyard and garden in a time of climate change, including cultivating pollinator pathways, composting best practices, navigating invasive species and plants, supporting native wildlife and insects, and more. Speakers and a full schedule to be announced.

    Registration is required. The fee is $50. For more information, visit www.boscobel.org.

    undefined

    CCE Dutchess: Spotted Lanternfly Management Workshop

    Monday, November 17
    6 to 7 p.m.
    2715 Route 44, Millbrook

    This workshop will cover farm management options for spotted lanternfly, the impacts of bats on spotted lanternfly populations, using salvaged and reclaimed wood to make bat boxes, and a demonstration of canine egg mass detection. Featuring Ron Haase of Rust & Co., this workshop will take place from 6 to 7 p.m. in Room A. There will be multiple tables with information, resources, spotted lanternfly samples, and a display of bat boxes made from reclaimed wood courtesy of local woodworker Ron Haase. At 6:30, there will be a demonstration of canine detection of spotted lanternfly egg masses, a practice which has been used in vineyards with hotspots of spotted lanternfly eggs.

    Fee: $5

    Learn more HERE.

    Register HERE.

    undefined

    New York State Agritourism Conference

    Monday, Nov. 10 through Tuesday, Nov. 11
    Saratoga Spring, N.Y.

    The Cornell Cooperative Extension Agritourism Program Work Team invites farmers, tourism professionals, educators, and community leaders to attend the New York State Agritourism Conference in Saratoga Springs, NY. This two-day event on Monday, November 10 and Tuesday, November 11, will offer valuable insights and hands-on learning opportunities for anyone interested in strengthening or starting an agritourism enterprise.

    The conference features two educational tracks, more than 18 speakers, and representatives from across New York’s agricultural and tourism sectors, including Farm Credit East, I Love NY, Tourism Promotion Agencies, and the NYS Department of Agriculture and Markets. Attendees will also enjoy a regional networking event designed to build partnerships and foster collaboration.

    On the second day, participants will select from two immersive experiences: “Hosting Agritourism Workshops” or “Interactive Farm Tours.” These sessions will guide attendees through planning, logistics, pricing, and customer engagement strategies before concluding with interactive, hands-on activities such as a lavender wreath-making class or sample farm tour stations featuring planting, agricultural literacy materials, and crafts.

    Registration for the conference is $100, which includes light snacks on both days. 

    View the full conference schedule and learn more HERE.

    undefined

    Community Time: Explore Constitution Marsh 

    Wednesdays, Thursdays and Fridays
    Constitution Marsh Audubon Center and Sanctuary, Cold Spring

    Those who pre-register for Community Time are able to park down at the center's building.

    Fall is here! This is your timeslot to come and explore Constitution Marsh Audubon Center and Sanctuary in Cold Spring on your own. Bring your binoculars, camera and hiking shoes and come explore our trails, boardwalk and vibrant summer wildlife!

    Parking for community time is on-site and very limited. All visitors must pre-register to ensure a smooth and enjoyable experience for everyone.

    Donations are encouraged if you would like to support the amazing conservation work going on at the Marsh.

    Register HERE.

    undefined

    NY FarmNet Free Webinar: Estate Planning for Farm Families with Children

    Sunday, Nov 5
    1 p.m.
    Via Zoom

    Estate planning sounds complex and expensive - but it doesn’t have to be. A few simple steps now can save your family a world of stress later. In this webinar, we’ll cover estate planning essentials related to wills & trusts, powers of attorney, guardianship plans, and business continuity documents. We’ll also talk about planning for a variety of situations so that if the worst happens, you’ll know your family and business are taken care of. You’ll also learn what to think about if you've got teenagers, and how to prepare for aging parents. 

    Disclaimer: This webinar is intended to provide general information only. 

    Register HERE. 

    undefined

    CCE to Host 'How to Become a Taste NY Vendor: Secrets to Success' Workshop

    Thursday, Nov. 6
    1 to 2:30 p.m. 
     Taste NY Store at the Capital Region Welcome Center  (I-87 Northbound, between Exits 21B and 21A, Hannacroix)

    Cornell Cooperative Extension Ulster County, in collaboration with Cornell Cooperative Extension Columbia and Greene Counties and the Taste NY Store at the Capital Region Welcome Center, will host How to Become a Taste NY Vendor: Secrets to Success.

    This free, in-person workshop will provide producers and small business  owners with practical guidance on becoming a vendor at the Taste NY Store at the Capital Region Welcome Center. The session will cover the application process, store requirements, and strategies for product presentation and branding, offering a comprehensive overview of how to successfully introduce products into the Taste NY retail network. 

    The workshop is open to New York–based food producers, makers, and artisans seeking to expand their retail presence. 

    Eligible categories include: Food products and non-alcoholic beverages; value-added goods; health and beauty items; and textiles and crafts.

    Participation is free of charge, but registration is required.

    Register online HERE. 

    undefined

    What's Bugging You? First Friday: Understanding cockroaches

    Friday, Nov. 7
    12 p.m. Online

    Several cockroach species are found in homes, and each one tells a story of why it's there. Learn to distinguish different indoor cockroaches, and stick around to hear about the newest cockroach invader in the Northeast.

    Register HERE.