Rutherford County 4-H

08/25/2026

The 4-H Poultry Club will meet today at 4:30 pm.

08/08/2026

Some interesting information about layng hens that we wanted to share....

We don't process egg layers here. Only full meat breed birds, for a variety of reasons. However, yesterday, a customer had an egg layer in with their meat birds.

For educational purposes, we wanted to show you the number of eggs that this hen had internally. Each one a bit smaller than the other. The hens body knows which one is in line to be laid next. There were easily 20 eggs, from todays egg size all the way down to a half piece of rice size.

So for those that have never seen the miraculous way that a chicken produces an egg every day: here is a partial look!

Edited to add: If you would like to support our first generation farm & butchershop somehow and are located in Maine. Please consider stopping in to our farm market or using us for your custom processing needs. https://havenacresmaine.com/

Thank you all for your interest in this educational post!

07/19/2026

07/19/2026

We had a great 4-H Archery Club meeting today. All of our members are making great improvements.

07/17/2026

We had two delegates representing Rutherford County 4-H this week at the 79th annual NC 4-H Electric Congress at Appalachian State University. Skyler Duckett and Colton Robbins were our delegates this year. They were selected based on their 4-H Electric project book from 2025. Delegates participated in a variety of educational events to learn more about technology, utilities, career exploration, and even had time to fit in recreational activities such as tubing down the New River, touring Grandfather Mountain, and watching the outdoor drama “The Horn in the West.”
This event is fully funded by our electric companies and it is a fabulous event! We can send two more kids next year, but they have to do a 4-H project record on electricity!

06/26/2026

Kids & Chefs
Day 5 …😀

We visited Sofia at Overmountain Vineyards to pick the most delicious blueberries! 🫐
We came back to cook an interesting lunch. Amanda Jones was our guest chef and she taught us how to make yeast dough to make Bao Buns. The kids had a ball kneading their dough.
We filled them with cheeseburger filling and steamed them.
We also had roasted potatoes (seasoned with herbs) and fresh corn on the cob!
For snack we put those blueberries to use in some blueberry muffins!

Did you know Wow Bao is a new food company right here in Rutherford County? They make frozen dumplings filled with all kinds of fillings!

06/26/2026

Day 4 of Kids & Chefs
We turned them all into cattle farmers and had them working cattle.
They learned about the cattle industry and some of the challenges our farmers face, and that farmers are scientists in a lot of ways.
They also got hands on experience. As they administered insect repellent and dewormer to the calves. Thank you to our County Extension Director Jeff Bradley for hosting us.

For lunch we had meatballs, marinara sauce, noodles, salad, and garlic bread. We had homemade ice cream made with Big Bottom milk!
Thank you to Chef Sue Benson and her husband Kevin for supervising our kitchen skills today.

06/24/2026

Day 3 of Kids & Chefs
We visited The Henderstead Farm with Josh Henderson and learned about grazing sheep on solar farms.
Our guest chef was David Linder and Roxanne from Forest City Fish Camp. (We were too busy to get pictures while cooking lunch, but we have the final product.)
It was all delicious!!

Today/‘s menu:
Grilled Rainbow Trout, Mahi Mahi and Jumbo Shrimp 🍤
Homemade Tartar Sauce
Rice Pilaf
Roasted Broccoli 🥦
Parmesan Pita Bread
Fresh Peach Cobbler for dessert 🍑

Fun fact: Nearly half of this group claimed broccoli to be their favorite vegetable so we had to work it in this week!

06/24/2026

Day 2 of Kids & Chefs 4-H Cooking Camp

We were busy and did t get many pictures.
We visited Tony’s Produce stand. Thank you for the generous donations!!
Today’s lunch was brunch! It included ham & cheese omelets, oatmeal, French toast, fresh fruit and granola bars.

06/24/2026

Day 1 of Kids & Chefs
We learned basic knife skills and food safety. We prepared Greek Chicken Pitas with Tzatziki Sauce and made our tradition of pumpkin peanut butter dip with apple slices. We also made tie-dyed aprons.