Jefferson County Students Participate In Alfa Youth Leadership Conference
Jefferson County students Gabe Hallmark and Parker Jenkins sharpened leadership skills during the Alfa Youth Leadership Conference at the 4-H Center in Columbiana Oct. 8-9. Hallmark attends Corner High School, while Jenkins is a student at Ramsay High School. They were sponsored by the Jefferson County Farmers Federation. From left are the Alabama Farmers Federation’s Mike Tidwell, Hallmark and Jenkins.
Jefferson County Student Studying Agriculture Earns College Scholarship
Auburn University student Doston Nichols of Jefferson County received a $1,750 scholarship from the Alabama Farmers Agriculture Foundation and Jefferson County Farmers Federation. He was recognized at the Alabama Farmers Federation’s Scholarship Reception at the Ham Wilson Livestock Arena in Auburn Sept. 20. Nichols is a junior studying agricultural business and economics and is from Trussville. From left are Federation President Jimmy Parnell, Nichols and Jefferson County Farmers Federation President John Morris.
Wissinger Competes In Annual State Heritage Cooking Contest
Joann Wissinger of Jefferson County entered her recipe for Maple Bacon-Wrapped Carrot Appetizers in the 2018 Heritage Cooking Contest. The annual contest is sponsored by the Alabama Farmers Federation Women's Leadership Division and highlights a specific commodity. For 2018, pork was the highlighted commodity.
Maple Bacon-Wrapped Carrot Appetizers
2 lbs. fresh carrots, peeled and boiled
1 lb. pork maple bacon
Nonstick aluminum foil
5 Tbsp. maple syrup
½ tsp. salt
Fresh parsley for garnish
Directions: Preheat oven to 400 degrees. Peel carrots and cook in boiling water for 5 minutes. Remove from water and lay carrots on paper towels. Wrap one slice of maple bacon tightly around each carrot. Place carrots on a foil-lined baking sheet that has been coated with cooking spray. Bake 20 minutes; brush with maple syrup. Bake 8-10 more minutes or until bacon is crispy and carrots are tender. Remove from oven and cut into bite size pieces, using toothpicks to secure bacon to carrots. Sprinkle with salt and place on serving platter. Garnish platter with fresh parsley.