We are pleased to announce our January leader of the month is Windi Altemeyer!

Windi started her leadership in 4-H as the Fernley Community Club co-leader in 1997 and has been involved ever since. Windi has also had leadership roles in other clubs; including, sports/ fitness, speed stacking, and cooking club.  She has also been a chaperone for 4-H camp, volunteered at numerous community events with 4-H; including, Night in the Country, Lyon County Fair, Angel Tree, Jessica Davis Scholarship fundraising, portfolio workshops, community clean-ups, boxes for servicemen and much, much more in the last 18 years.


We asked Windi why she became a 4-H leader: “I have always been very busy but involved in my children’s lives. Additionally I love teaching, volunteering and sharing my experiences; therefore, becoming a 4-H leader was a natural way to accomplish all of the above”. Windi loves giving back and making a difference in her community. The various volunteer opportunities with 4-H are very rewarding to Windi, “We help many others, we beautify our community, not to mention-its fun!”


We asked Windi what her most memorable 4-H experience was, she told us of her first year at 4-H camp. Windi had her cabin following the rules, lights out by 10:00pm and that’s what they did, as her cabin was trying to sleep all they could hear was the banging and booming of music from the cabin next door. She marched over to this neighboring cabin, swung open the door and demanded to know where their chaperone was; only to find their fearless leader with a sucker in her mouth and creating a strobe light effect with her flashlight for the dance party. If you’ve been to camp, you learn quickly that the “lights out rule” really only means the party doesn’t leave your cabin; youth, teens and adults create so many wonderful memories at camp and years later Windi speaks of this memory as if it was yesterday.


Windi told us that 4-H is important to youth because of the pledge, youth not only recite it but they live by it. 4-H offers opportunities for youth in the community to grow and learn; it teaches life skills, leadership, independence, teamwork, self worth, compassion, confidence, finance and record keeping-just to name a few. “I have watched many children become respected teens, mature college students and accomplished adults. Its a privilege and honor to be considered a role model to the youth of our future. It takes a village.. raising children into mature, productive members of society, I’m glad to be a part of such an amazing village. Thank you to my husband and many friends who have lead along with me”.


Lyon County 4-H if fortunate to have such wonderful leaders and parents. We greatly appreciate the 18 years Windi has volunteered her time and the impact she has made on so many youth. Thank you Windi!

Club Happenings:

 The Mason Valley 4-H Community Club is hosting a food drive starting February 1st. All donations of non-perishable food will be given to the Yerington food pantry. Yerington drop off locations are: Dini’s, Pioneer Crossing, Scolaris, Boys & Girls Club, True Value, Glitter & Glamour Salon and the Yerington Public Library.

The Mason Valley 4-H Community Club works hard in the Yerington community to provide youth with the experience of volunteering and fundraising for a greater cause. They are involved in many community projects throughout the year, including: elderly visits, clean-up days, Thanksgiving baskets, and Angel Tree.

The tradition of all 4-H clubs, especially the Community Clubs is to give back to their communities. The goal of these clubs is to teach youth about leadership, responsibility, and community service as well as community pride. If you are interested in signing a youth up for 4-H please contact: The Lyon County, University of Nevada Cooperative Extension Office at 775-463-6541


This week the kids will taste Jicama and Texas Ruby Red Grapefruit.

Jicama is a vegetable that I have only recently experienced myself. I remember seeing them at the grocery store, but the boring, light brown exterior deterred me from being curious enough to try it. Jicama are best when they are crisp, so look for firm, heavy roots. Smaller roots tend to be sweeter, but they loose moister faster than larger roots. Was the root with a vegetable brush before peeling to reduce any “dirt” flavor. Jicama is crunchy and light when sliced or cubed into a salad. It can be cut into sticks for dipping as part of a vegetable tray. Jicama can be parboiled for 1-2 minutes and then fried or baked as an alternative to more starch-heavy potato. Be sure to dry the jicama well after it comes out of the salted, boiling water.

Texas Ruby Red Grapefruits are one of my favorite varieties of grapefruit. They are large, red-fleshed with a delicious flavor that is the perfect balance of sweet, tangy and bitter. YUMMY!!!! They are available year round, but are best in the late fall to early spring. Like jicama, Texas Ruby Red Grapefruits are great in salads and their flavors and textures would compliment each other well. These large grapefruits are easily juiced or sliced in half and spooned out. They can be difficult to peel. I prefer mine cut in half with a small sprinkle of salt to round out its flavor profile.

This week the theme is orange, familiar and sweet with baby carrots and citrines.

Carrots have a fascinating history of cultivation. Like most things that humans like to eat, we have transformed it over the years into something larger, sweeter and more to our liking.  Carrots are very high in Carotene, a vitamin A compound, and are a good source of Vitamin K, fiber and natural sugar. Carrots several hundred years ago were more starchy and less sweet than today’s typical orange carrot. What most American’s think of as baby carrots are actually larger carrots that have been trimmed and peeled into the snack size portions we love. While processing does limit the shelf life, baby carrots are a solution to using “ugly” or broken carrots for the fresh vegetable market. The byproducts of the cutting and peeling of baby carrots are used to make carrot juices, carrot shreds for processed foods and animal foods.

Citrines are the other half of this orange, sweet duo and they are also great for snacks. They are easy to peel and travel well in a purse or lunch sack. Citrines are a great addition to a salad or can be squeezed into a glass of water for a citrus flavor without the calories or artificial flavorings of other beverages. Like most citrus, these are in season year round, but have peek production in the late fall months.