Leake County Extension Office

06/23/2026

No Garden Club for June and July.

06/22/2026

Congratulations to Miss Mariah Robinson on her Wildlife Art entry! She recently submitted this mixed media artwork for the Wildlife Art contest and was the Over-All winner in the Junior division.

06/22/2026

We had an awesome crew representing Leake 4H at the Neshoba County Fair Livestock Show! Cooper Fasier, George & Mary Grayson Patterson and Harper Smith all stood out during the show. They will be amazing exhibitors and showman in their future and we can’t wait to watch them grow and shine! Cooper Frasier was the Clover Bud Winner and we had some 1st and 2nd places along with being able to compete for Champion and Reserve Champion. Not bad for a group of 1st time exhibitors!

06/22/2026

We have results! One of our newest participants in the State 4H Horse Show, Miss Caroline Watkins, did exceedingly well for her first time to ever compete in this event. She placed 10th out of 42 in poles, 6th out of 30 in stakes and had her best time ever in barrels. Again, congratulations Caroline!

06/22/2026

Reminder!! We NEED an accurate count for the catered meal. Please call to be added to the list. If after hours, leave a message with your name and how many to add and we will put you on the list the following day. (601)267-8036. Please let us know by 5:00 p.m. THIS FRIDAY (6/26/26).

06/20/2026

Attention horse show exhibitors preparing to show at the 2026 Mississippi 4-H Horse Championships: as you arrive to the fairgrounds in Jackson this week, there is construction taking place on the fairgrounds. Please avoid these areas with your horses and vehicles for your safety. Also, do not park vehicles or trailers in fire lanes anywhere on the grounds, and trailers are not allowed to be backed up to Barns 7 to 10 for RV hookups. Thanks for complying with these items.

06/17/2026

Cogongrass is one of the most invasive plants in the world. It is an aggressive, fast-growing grass species that has established throughout the state but is most dense in southern Mississippi.

Though cogongrass was introduced for soil stabilization and forage, animals tend to lose weight rather than gain weight when consuming it. It is a threat to timber stands and protected and endangered wildlife. Its litter is highly flammable, which can lead to wildfires in pastures, rights-of-way, forest stands, and other disturbed areas where it readily establishes and spreads.

How do I identify cogongrass?

Bright green leaves in spring and summer; straw-colored or silvery-tan leaves in late fall and winter.

Leaves are up to 6 feet long and 1 inch wide with serrated margins and off-center midribs, which can vary significantly.

Leaves arise from underground horizontal stems (rhizomes) that are white, segmented, and covered with reddish-brown scales. Rhizomes are very sharp, so be careful when handling cogongrass specimens.

Flowers are light maroon before opening, then whitish-silver, fluffy, and 2 to 8 inches long; seeds disperse long and short distances in fluffy, white clumps in the wind from late March to mid-June.

Leaf collar (ligule) may be hairy with overlapping leaf sheaths, giving a round appearance.

Plants do not arise from a dense clump, though there may be some thatch around the base.

How do I prevent or control cogongrass?

It is very difficult to prevent and control cogongrass since it's one of the most invasive plants in the world.

To prevent establishment, avoid soil disturbance, maintain native ground cover, clean equipment before it enters the site, and prevent the spread of contaminated soil.

Control may be achieved through a two-step process using glyphosate and imazapyr over several years. Since cogongrass likes fire, prescribed burning can stimulate its growth and spread.

What should I do if I find cogongrass?

Contact the Mississippi Forestry Commission (MFC) area forester in the county you found the cogongrass to report the location. Website: https://www.mfc.ms.gov/cogongrass-control-program/cogongrass-control-program-application/

06/15/2026

Interested in pickling? Start with Extension! Pickle products are classified based on ingredients and method of preparation. There are four general classes.

1. Brined pickles, also called fermented pickles, go through a curing process of about 3 weeks. Dilled cucumbers and sauerkraut belong in this group. Other vegetables, such as green tomatoes, may also be cured in the same way as cucumbers.

Curing changes cucumber color from a bright green to an olive or yellow-green. The white interior of the fresh cucumber becomes uniformly translucent. A desirable flavor is developed during curing without being excessively sour, salty, or spicy.

Cucumber dills may be flavored with garlic, if desired. The skin of the pickle is tender and firm but not hard, rubbery, or shriveled. The inside is tender and firm, not soft or mushy.

Good sauerkraut (brined cabbage) has a pleasant tart, tangy flavor and is free from any off-flavors or off-odors. It is crisp and creamy-white. The texture is firm, and it has a bright appearance. The shreds are uniformly cut (about the thinness of a dime) and are free of large, coarse pieces of leaves or core.

2. Fresh-pack or quick-process pickles, such as crosscut cucumber slices and whole cucumber dills, sweet gherkins, and dilled green beans, are brined for several hours or overnight, then drained and combined with boiling hot vinegar, spices, and other seasonings. These are quick and easy to prepare.

They have a tart, pungent flavor. Seasonings can be selected to suit your preference. Fresh-pack whole cucumbers are olive green, crisp, tender, and firm.

3. Fruit pickles are usually prepared from whole fruits and simmered in spicy, sweet-sour syrup. They should be bright in color, uniformly sized, and tender and firm without being watery. Pears, peaches, and watermelon rind are prepared this way.

4. Relishes are prepared from fruits and vegetables that are chopped, seasoned, and then cooked to desired consistency. Clear, bright color and uniformity in size of pieces make an attractive product. Relishes include piccalilli, pepper-onion, tomato-apple chutney, tomato-pear chutney, horseradish, and corn relish.

Recipes and techniques can be found in our Complete Guide to Home Canning Extension publication: https://extension.msstate.edu/publications/the-complete-guide-home-canning

06/12/2026

06/12/2026

🌱Fun Plant Friday!🌱

Nearly 20 years ago, the first-ever Petchoa (Pet-KOE-ah) hit the market. They are intergeneric hybrids between Petunias and Calibrachoas where the Petunia parent brings in larger flowers, while the Calibrachoa (Cal-ih-bruh-KOE-ah) parent brings unique colors.

The one pictured here is Petchoa EnViva™ Pink by Ball FloraPlant. It has an exceptionally hot pink corolla with a yellow eye. It is stunning and will liven up any dull space.