Family & Home Newsletter June 2016 Upcoming Dates: June 1 st : Plate it Up! Kentucky Proud class, presented by Cecelia Hostilo at 10:00 am at the Extension Office Cooperative Extension Service 3690 State Route 1380 Central City, KY 42330-5512 (270) 338-3124 Fax: (270) 338-3138 extension.ca.uky.edu June 7 th - June 11 th : Fair June 7 th : Bring entries to Fair Exhibit Hall from 8:00 am to 10:30 am June 11 th : Family Fun Activities at Fair starting at 5:00 pm June 13 th : Weigh and Walk Program at the Extension Office at 5:00 pm June 20 th : Weigh and Walk Program at the Extension Office at 5:00 pm June 27 th : Weigh and Walk Program at the Extension Office at 5:00 pm June 28 th : Basic Sewing Class; 5:30 pm at the Extension Office July 19 th - 21 st : Food Preservation Workshop at the Extension Office from 9:30 am- 3:30 pm daily July 25 th - 27 th : Boys Cooking Boot Camp at the Extension Office for grades 7-12 Save the Dates! Fair June 7 th June 11 th Fair entries will be accepted Tuesday, June 7 th from 8:00 am until 10:30 am. Entries MUST be picked up Monday, June 13 th from 8:00 am until 10:00 am. All entries must be the work of the exhibitor.
June 28 th 5:30 pm at Extension Office Participants will make a BoHo Kimono Basic Sewing Class Materials Needed: 1 ½ yards of 50 to 60 wide knit material 1 ½ yards of lace for sleeve (optional) Lace doily for back (optional) Basic Sewing Needs The May Basic Sewing class made Beach Towel Pillow Bags. Pictured above, seated from left to right: Freda Toomey, Sam Maxwell, and Virginia Burton. Standing left to right: Kim Boswell, Whitney Harrison, Amie Waltrip, Lisa Sherman, and Mary Beth Decker. Food Preservation Workshop Save the Dates--July 19 th -21 st! Extension Office will be hosting a 3-day Food Preservation Workshop. Learn to can tomatoes, dry apple chips, and freeze fresh green beans. For more information and to register call 270-338-3124. Weigh & Walk When: Every Monday Starting June 13 th at 5:00 pm Where: Extension Office Cost: FREE! Join us for a nine week program where you will receive a quick nutrition lesson, weigh yourself (optional), and walk with a group for 30 minutes. A healthy recipe will be provided and logs to keep track of your progress. 2
PRESSURE CANNER DIAL GAUGE TESTING Spring is in the air, and canning season will be here before we know it. If you are planning to pressure can this summer, be sure to get the dial gauge on your canner tested for accuracy before you use it to ensure that the temperature inside the canner is high enough (240 degrees F) to kill the spores that can cause botulism. If your gauge is reading high, the temperature inside your canner will be lower than expected, foods will be under-processed, and botulism could result. If your gauge is reading low, the temperature inside the canner will be higher than expected and foods will be over-processed. Over-processing is not a safety issue, but can lead to poor quality canned foods. If testing shows that your gauge is off by just one or two pounds, pressure adjustments can be made during processing to ensure safe, high quality canned foods. Our office can guide you in making those adjustments. If your gauge is off by more than two pounds, it should be replaced. The safety of your pressure canning process is only as good as the accuracy of your dial gauge. For more information on having your dial gauge tested or to get your dial gauge tested, contact the Extension Office at 270-338-3124. Reference: Andress, E. (2011). Preserving Food: Using Pressure Canners. Athens, GA: University of Georgia, Cooperative Extension. Retrieved December 18, 2015, from http://nchfp.uga.edu/publications/uga/using_press_canners.html. Source: Debbie Clouthier, Extension Associate for Food Safety and Preservation, University of Kentucky; College of Agriculture, Food and Environment Homemaker News Upcoming Dates June 1 st : Leader Lesson on Plate It Up! Kentucky Proud at 10:00 am at Extension Office June 2 nd : Apron Friends Club meeting at 10:00 am June 3 rd : Trip to Loretta Lynn Ranch June 7 th : All superintendents and volunteers helping with the Exhibit Hall meet at the Exhibit Hall at 7:30 am 3
June 8 th : Harmonizers Club meeting at 10:00 am at Jeanette Green s House June 9 th : Material Girls Club meeting at 5:30 pm June 10 th : Travel Club meeting at Shady Cliff Restaurant at 11:30 am June 16 th : Forever Young Club meeting at 10:00 am June 21 st : Imitation Club meeting at 11:00 am at Extension Office June 23 rd : Trophy Club meeting at 10:00 am at Pat Key s Lake Malone home June 24 th : Forever Young Club trip to Federal Grove June 21 st : Neighborhood Club meeting at 1:00 pm June 27 th : Meet at Muhlenberg Extension Office at 10:00 am to complete end of the year reports July 1 st : Club Reports and Chair Reports due to Mary Beth July 8 th : Travel Club Trip to Federal Grove B&B at 11:30 am July 13 th -14 th : Area Homemaker Trip to Bardstown, KY August 5 th : Southern Gospel Show & Patti s Trip Travel News Have you signed up for the Kroger Community Rewards? Community Rewards is a great way to give money back to the Muhlenberg County Homemakers! How to sign up: Visit Kroger.com/communityrewards Create an account Use the ID Number: 74378 for Homemakers Pennyrile Area Homemaker Summer Trip When: July 13 th 14 th Where: Bardstown, KY Cost: $110 (Includes tickets to all tours/shows, double occupancy hotel, and breakfast) For more information and to register call the Muhlenberg Extension Office at 270-338-3124! Register by June 20 th 4
Recycling Opportunity! Start collecting all MOM cereal brand bags and the plastic cereal bag liners. Squash and Gobble! The Muhlenberg County Homemakers will be participating in the Squash and Gobble this year! Bring your collected cereal bags to the Extension Office! Start working on different craft items to sell at the Squash and Gobble event this September! Homemaker Annual Day 2016 The theme for the 2016 Homemaker Annual Day was Teas and Honey Bees. Freda Toomey was elected as the new Homemaker President, Mary Baxter was re-elected as Treasurer. Linda J. Hawkins was the guest speaker for the day. Linda spoke about teas and good etiquette. 5
MARY BETH DECKER Extension Agent for Family & Consumer Sciences INGREDIENTS: 2 medium cucumbers 2 tablespoons coarse kosher salt 1/4 cup slivered, blanced almonds 1 teaspoon minced garlic 20 seedless grapes 1 cup fresh blueberries 2 tablespoons olive oil 1 teaspoon white wine vinegar Sodium-free seasoning blend, to taste Yield: 4, 1 cup servings Source: Plate it Up! Kentucky Proud DIRECTIONS: Preheat oven to 400 degrees F. Wash cucumbers. Cut the ends off the cucumbers; remove peel if it is tough or bitter. Slice the cucumbers lengthwise; use a spoon to remove any large seeds; cut into 1/4 inch slices. Place the sliced cucumbers in a colander; sprinkle with kosher salt and stir. Let stand for 25 minutes. Spread the slivered almonds on a baking sheet and bake with the rack in the top position, at 400 degrees F until lightly browned - about 5 minutes (use a timer to prevent overbrowning); remove from oven and cool. Slice grapes in half lengthwise and place in a large bowl. Add blueberries. Rinse the salt from the cucumber slices and turn out onto several paper towels. Place a paper towel over the top and press dry. Add cucumbers to the bowl with the other fresh ingredients. Drizzle the olive oil over the salad; add the garlic and sodium-free seasoning to taste; toss. Sprinkle the toasted almonds over the top and serve. 6