Grayson County Agriculture Extension

06/04/2026

06/03/2026

TONIGHT! Part 2 of Emergency Drought Management Webinar series for beef cattle producers. 7:00 pm

After a well-attended first webinar, and positive feedback, we will be hosting a Part II to our Emergency Drought Management Webinar!

Join us on June 3rd, 2026, at 7:00pm (EST) as we continue the conversation on managing drought challenges as they impact cattle producers this summer.

Topics include:
- Summer Management Strategies for Livestock
- Managing Hay Shortages
- Cattle & Drought outlook

Please use the link below to join the webinar:
https://virginiatech.zoom.us/j/89848088059

For any questions, please contact Emily Bowman at [email protected] or (540)231-2792.

06/02/2026

How can you set hay fields up to recover from one of the worst spring droughts? Mow higher! The temptation right now is to mow close to get every single bale you can. First cutting yields will be awful no matter what. Mowing what little hay you have into the ground will not get you much more yield, will increase dirt contamination and wear on your equipment, and GREATLY reduce the ability for you hay fields to recover when the rain does come. Leave a minimum of 3 inches of residue in the field to capture future rain and protect the soil from sun and wind.

06/01/2026

It's almost canning season! If you are canning meats, vegetables, or other low-acid foods, you MUST use a pressure canner and follow science-based and tested recipes to prevent Botulism, a dangerous and deadly illness. Only use instructions and recipes from sources such as the USDA, National Center for Home Food Preservation, or Cooperative Extension. Contact your local Extension office with questions or to inquire about upcoming classes.

Homemade food canned or preserved by someone who is incompetent or lacks experience, or education, is the most common source of foodborne botulism.

05/28/2026

The aroma of simmering strawberries and sweet jam filled the Grayson County Schools CATE Center Culinary Arts kitchen recently as 22 Grayson County Culinary I students rolled up their sleeves for a three-day strawberry jam canning program led by Grayson County Agriculture & Economic Development Extension Agent, Sandy Stoneman. This hands-on food preservation event blended food science, culinary tradition, and real-world business thinking into one unforgettable learning experience.

Last week, 22 GATE Center Culinary I students learned food preservation, entrepreneurship and local agriculture, all in a strawberry canning class.

05/21/2026