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Week of 04-28-17

  • What's in Outdoors, April 28th Elk City Reservoir,  Elk County, with 160 students from Independence Elementary Grade Schools  

Jarrett Willet,  KDWPT State Park Manager at Elk City Reservoir will join What's in Outdoors to discuss fishing and other outdoor activities the state park has to offer young and old alike! Elk City Reservoir is where both the state and world record flathead catfish weighing 123 pounds was caught by a fisherman using a Zebco 33 combo while fishing for crappie.

To find out more concerning Elk City Reservoir and opportunities for the outdoorenthusiast, contact the state park office at  620-331-6295 Pictures courtesy of KDWPT. Nadia Reimer

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  • Recap of Day on the Farm where 200 plus students from area schools were introduced to firearm safety and reponsibility. 

2017 day on the farm1 

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  • First ever Youth Aquatic Education Day coming to Council Grove Marina Reservoir on May 6. 

Listen to past shows

Recipes

  • Monster Sweet Potato Recipe! Courtesy of Lanne Shayes
  • Fish Salad Recipe….. Use as a dip with our favorite cracker or make a sandwich
  • http://www.crappie.com Recipes and stories.
  • Recipe courtesy of Dustin Teasley, KDWPT

Cold Pack Pickled Fish

1 quart fish (rib meat from carp, white bass or drum fillets)….makes around 3 pints.

2 medium yellow onions

3 C Kosher Salt

1 C Port Wine (White but red will work)

1 C Sugar

2 C or more of White Vinegar

2 C Water

2 Tbsp Pickling Spice

Cut meat into pieces no thicker than 1/2”. In a bowl place a layer of salt, then place a layer of fish, then cover that layer with salt. So on and so forth until you have used all the fish and then cover it with salt. Set in fridge 24 hours. Next rinse all salt off fish and place in container covering fish with white vinegar. Set in fridge 24 hours. In a sauce pan, mix 1 C port wine, 1 C sugar, 2 C vinegar, 2 C water, and 2 Tbsp pickling spice and bring to a boil and remove from heat. Clean onions and slice. Once the solution you boiled has cooled, strain out spices. In pint jars create layers of onion and fish until you reach the neck of the jar. Pour cooled solution in jar until all meat and onion is covered. Place ring and lid on jar and set in fridge 24 hours before eating.

Tips of the Week

Handouts, Brochures, Pamphlets

 

 

Weekly Updates

News Releases, General Information, etc...

Stories

Videos - What's In Outdoors