june 2016 newsletter - university of kentucky · august 23 save the date county annual day 9:30...
TRANSCRIPT
CooperativeExtension ServiceMcCracken County2705 Olivet Church Rd.Paducah, KY 42001270-554-9520Fax: (270-554-8283www.ca.uky.edu/ces
June 2016June6 KnittingClub,9:30am
June7 ToolboxSeries,“FloralDesign”,5:00pm
June7 LivingWell,“GetYourGrillOn!”,11:00am
June9 MattersofLife,McCrackenCo.SeniorCenter,11:30am
June13 QuiltingClub, 9:30amBusinessmeeting
June18 BerryFest&ShortcakeShowdownat theFarmersMarket
June20 McCrackenCounty FairEntries7:30-10:30am
June20 QuiltingClub,9:30am,dropin
June21 “BagsofLove”,9:30am
June 24 CanningClass9:30-3:30
June28 HomemakerBoard,9:30SaladPotluck(StJohnClubhost)
June27 GardenClub,9:30am
July4 Office Closed IndependenceDay
August23 SavetheDateCountyAnnualDay9:30-1:00
BOARDMEMBERS**REMINDER**
June’sBoardmeetingwillbeaSaladPotluck
When you’re outside during the summer, be mindful of these tips:
1. Keep hot food hot and cold food cold. When serving food at a summer picnic, don’t leave it at room temperature for more than two hours. Between the temperatures of 41ºF to 135ºF is considered the Bacteria Danger Zone, where bacteria multiply rapidly. Consider setting cold foods’ serving dishes on ice while serving, and rapidly chill hot and cold food when you’re done eating in order to keep food safely out of the Danger Zone.
2. “When in doubt, throw it out.” If you suspect that a food may have been in the Bacteria Danger Zone for more than two hours, throw it out. When planning a BBQ, keep raw meats separated from other foods like fruits, vegetables, and grains that have already been cooked or will be eaten raw. This separation prevents cross contamination between uncooked meats and fully prepared foods.
3. Pack coolers fully, since full coolers stay cold longer than partially-filled coolers.
4. To thaw frozen meat and poultry, place them in the refrigerator the night before, or in a sealed plastic bag in cold water. If you are going to cook them immediately, use your microwave.
Fun times abound during the summer months, pay attention to food safety so you can enjoy every minute!
http://articles.extension.org/pages/72966/fruits-and-veggies-on-the-move:-fun-tips-for-the-park-beach-and-picnic-basket
JuanitaAmonettScholarship
ApplicationsareavailableonourwebsiteandattheExtension
office.CompletedformsaredueintotheofficebyJune30th.
June LessonMITT Rebounding
Financeswill be a mail-out
June 7th 11:00 amGetYourGrillOn!Tipsforcooking
healthywithyourgrill.PresentedbytheMasterFood
Volunteers
July 5 11:00amTakingCareofYourself:
SpaDayofFun!
30th♦4H Annual report ♦Reading Award report♦Juanita Amonett Scholarship Applications (available online)
1st•Club Report of the Year•Club Program of Work (formerly Chairman Reports) due to county•VSU (volunteer service units)
SAVE THE DATESAugust23rdCountyAnnualDay1st ChristianChurch9:30-1:00
September 27thAreaAnnualDayCarlisleCounty(moreinfotocome)
DeadlinesUK COOPERATIVE EXTENSION SERVICE
2705 OLIVET CHURCH ROAD270-554-9520
Tuesday June 7th 11:00am
Come learn from the Master Food Volunteers
Receive a free meat thermometer when you attend
Join Us for June’s Living Well Class
Tips for cooking healthy with your grill
GET YOUR GRILL ON!!!
Your help is greatly appreciated!If you are willing to help with the2016 McCracken Co Fair
Please call Cindy @ 270-556-2762 orTerrie @ 270-559-7236
We need volunteers for the following timesSunday 06/19 2-4pm – Set up
Monday 06/20 7-10:30am – Registration06/20 11:30-3pm – Ribbon tagger
Monday 06/27 7-10am – PickupWhen you call to let us know which timesyou are willing to help, please let us knowwhich training session you will be able to
attend Tuesday 06/14 5:30-6:30 orThursday 06/16 8:30-9:30
The training is for everyone, not just new helpers.
Cindy and Terrie need to share the changes that have been made and need you all to share
your past experience and current concerns.
2016-2017 Learning LessonsSeptember The Buzz About Honey
October Slow Cooking for Fast Times
November Commercial Break Exercises
January Boosting Your Brain Power
February Social media
March Mediterranean Cuisine Comes to You
April Unique Uses for Canning Jars
May Essential Oils
RecruitmentfortheMasterClothingVolunteerClassof2016isongoingthroughtheendofJune.
IfyouareinterestedinbecomingaMCVorwouldlikemoreinformationpleasecontacttheCooperative
ExtensionService.
Amastervolunteerisanindividualwhogoesaboveandbeyondthetraditionalvolunteerrole.MasterClothing
Volunteershavebasicknowledgeofsewingandgarmentconstructionskills.Theyareinterestedinreceivingin-
depthtraininginthesubjectandarededicatedtohelpingotherslearntheirart.
Anycandidatewhoappliesneedstoturnintheirgarments(2outfits)inwiththeirapplication. Itshouldbeatleastoneknit,somethingwithelasticandcasing,andsomethingwithazipper. Thegarmentsandapplications
willbereviewedonJune21st, andtheinpersoninterviewwillbeJune28th. AreainterviewswillbeconductedattheGravesCountyExtensionOffice
Fair Time is Almost Here!!!
Friday, June 24th
9:30-3:30
Learn to use the water bath and pressure canner.
o Must pre-registero Space is limitedo Lunch provided
Denise J. WooleyCounty Agent for Family & Consumer SciencesDW/nw
VeryVeggiePozole (HominyStew)
Kindness is always fashionable, and always welcome.AmeliaBarr (American Novelist:born 1831-died1919)Readmore at:http://www.brainyquote.com/quotes/quotes/a/ameliabarr405285.html
Kindness Quote
1mediumwhiteonion,diced4clovesgarlic,minced2stalkscelery,diced½jalapeño,seededandfinelydiced(optional)4cupslow-sodiumvegetablebroth4wholepeppercorns1bayleaf3mediumcarrots,diced1mediumzucchini,diced
1(29ounce)canwhiteoryellowhominy,drainedandrinsed1(15ounce)canlow-sodiumpintobeans,drainedandrinsed1cuptomatillosalsa(mayuseregularsalsa)1tablespoonsalt-freesouthwestchipotleseasoningblend2teaspoonscuminJuiceof1lime½cupcilantro,choppedSaltandpeppertotaste
Optionaltoppings:Finelyshreddediceberglettuceorcabbage,slicedradishes,dicedonion,dicedavocado,cojita cheese,tortillachips,limewedgesandhotsauce.
Inalargepot,heatoilovermedium-highheat.Sautéonion,garlic,celeryandjalapeño(ifusing)for2minutes.Addvegetablebroth,peppercorns,bayleafandcarrots.Bringtoaboilandcookuncoveredfor10minutes.Reduceheattomedium.Addzucchini,hominy,beans,salsa,seasoningblendandcumin.Simmerfor15minutes.Addlimejuiceandcilantro.Simmerforanadditional5minutes.Removepeppercornsandbayleaf.Addsaltandpeppertotaste.Servewithtoppingsofchoice.
Makes6servingsServingsize:2cupsCostperrecipe:$9.18Costperserving:$1.53Nutritionfactsperserving:230calories;6gtotalfat;0.5gsaturatedfat;0gtransfat;0mgcholesterol;570mgsodium;37gcarbohydrate;8gfiber;5gsugar;6gproteinNote:Cooked,driedbeanscanbeusedinplaceofcanned.Seebackofcalendarforinstructionsoncookingdriedbeans.
Source:BeckyFreeman,SocialMarketingResearchProjectCoordinatorforKentuckyNutritionEducationProgram,UniversityofKentuckyCooperativeExtensionService