Mark Sutphin, Marsha Wright, Jennifer Fost, Tammy Epperson, Amanda Simons, and Rebecca Davis
Mark Sutphin, Marsha Wright, Jennifer Fost, Tammy Epperson, Amanda Simons, and Rebecca Davis

The Frederick County office of Virginia Cooperative Extension is your local connection to Virginia's land-grant universities, Virginia Tech and Virginia State University.

Through educational programs based on research and developed with input from local stakeholders, we help the people of Frederick County improve their lives.

We provide education through programs in Agriculture and Natural Resources, Family and Consumer Sciences, 4-H Youth Development, and Community Viability.

107 N. Kent Street
2nd Floor
Winchester, VA 22601

Hours: 8:00 a.m. to 5:00 p.m.
Monday - Friday

Main Office: (540) 665-5699
Fax: (540) 722-8380
Contact Us

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Frederick County
eXtension - more mind reach
Hot Topics

Virginia Cooperative Extension Celebrates the 100th Anniversary of the Smith-Lever Act

Join Virginia Cooperative Extension as it celebrates the 100th anniversary of the Smith-Lever Act, which officially established the National Cooperative Extension System. Activities are being planned throughout the Commonwealth of Virginia to commemorate the centennial in 2014. Events will be held in local communities, recognition of our Extension volunteers, and even a Virginia Cooperative Extension Day on May 8! Check this site frequently for periodic centennial updates and articles about Virginia Cooperative Extension programs and events.

Strong Women, Healthy Hearts

A Strong Women, Healthy Hearts class with a new format  is starting May 5. The class is an 8-week series that meets one time per week for eight weeks. Focus is on cooking, healthy meal planning and starting an exercise program. Cost is $25 and includes all food samples demonstrated during each class. The class is appropriate for individuals who have been mostly inactive for the past few years and are interested in improving their health and learning how to cook quick, delicious, healthful meals. Men and women are welcome.

Strong Women, Healthy Hearts Brochure (PDF | 346KB)

ServSafe Two-Day, National Restaurant Association Food Protection Manager Certification

When: June 10 and 17, 2014

Where: Valley Health Systems Support Building, Winchester Medical Center, 220 Campus Blvd., Conference Rooms 6 & 7, Winchester, VA

Time: 9:00 a.m. - 5:00 p.m.

Registration Deadline: June 3, 2014

Additional Information: Some form of ID is required at the time of examination. There will be a one-hour lunch break. Participants may bring lunch or purchase lunch at local restaurants.

ServSafe Brochure June 2014 (PDF | 348KB)

Food Preservation Workshops Summer 2014, Preserving Your Garden’s Bounty

Don’t Fear the Pressure Canner! or how to can low-acid vegetables and meats

When: Friday, June 13, 2014

Where: Wesley United Methodist Church, 527 Van Fossen St., Winchester

Time: 9:00 a.m. - 12:30 p.m.

Cost: $35.00 and includes all handouts, food for canning, jars and use of canning equipment and a copy of the comprehensive canning cookbook, So Easy to Preserve.

Registration Deadline: June 5, 2014, no refunds after registration deadline.

This session will cover how pressure canning works and important safety information about how to operate a pressure canner. All participants will process a jar of green beans, carrots or other low acid food to take home. Bring your dial gauge pressure canner lid to be tested for accuracy.

Food Preservation Workshops Summer 2014, Preserving Your Garden’s Bounty Flyer (PDF | 318KB)


Water Bath Canning High-Acid Foods

When: Saturday, June 21, 2014

Where: Wesley United Methodist Church, 527 Van Fossen St., Winchester

Time: 9:00 a.m. - 12:00 p.m.

Cost: $35.00 and includes all handouts, food for canning, jars and use of canning equipment and a copy of the comprehensive canning cookbook, So Easy to Preserve.

Registration Deadline: June 12, 2014, no refunds after registration deadline.

In this session, we will learn how to safely can your high-acid produce by participating in a hands-on canning activity. High acid foods include most fruits, jams, jellies and pickled products. The class covers the necessary equipment, ingredients and basic steps of water-bath canning. All participants will make a jellied product to take home.

Food Preservation Workshops Summer 2014, Preserving Your Garden’s Bounty Flyer (PDF | 318KB)