Strengthening Oklahoma Families

Transcription

1 Strengthening Oklahoma Families McClain County O.S.U. Cooperative Extension Service Mickey Simpson, Extension Educator, FCS/4-H 1721 Hardcastle Blvd., Suite A, Purcell, OK Phone: July/August, 2014 Inside this issue: Farmers Market OHCE News Health Fair Biscuit/Gravy Breakfast Garden Recipes Improve Your Sleep Food safety essential for summer Grilling Season With warm-weather activities in full swing, firing up the charcoal or gas grill is one way many Oklahomans celebrate the rite of passage into summer. When the daylight lingers longer and the weather is warm, there is no better way to kick off the summer season than to toss a few burgers, steaks or chicken on the grill. One thing consumers must keep in mind is that the same food safety measures that are taken in the kitchen must be followed when cooking outdoors on the grill, said Barbara Brown, Oklahoma State University Cooperative Extension food specialist. Safe food handling skills are key to a successful cookout. The last thing you want is make your friends ill because you didn t follow food safety guidelines, Brown said. The first thing to keep in mind is to make sure you start with a clean surface and clean hands. Make certain the guests at the cookout also have clean hands if they are helping with food preparations. Brown suggests washing hands with soap and warm water for at least 20 seconds before and after handling all food. Take along a jug of water, soap and paper towels for washing hands if you re grilling away from home. Just as it is important to have clean hands, a clean work surface is essential. Be sure to clean surfaces that come into contact with raw and cooked foods before starting another food preparation project. Prepare raw meat and poultry separate from vegetables and other foods that will receive no further cooking. Always use different cutting boards for cutting meats and produce, she said. Juices from raw meats can contain harmful bacteria that could cross-contaminate raw vegetables or fruits and foods that have already been cooked. Aside from the grill itself, one of the most important tools a barbecue chef can have is a food thermometer. Color is not always a good indicator of meat doneness, so it is important to check the temperature of all meats cooked on the grill. Grilled meat and poultry often brown rather quickly and may appear done on the outside, Brown said. However, the internal temperature may not have reached a safe level to kill any harmful bacteria. Steaks, roasts, fish and chops should reach an internal temperature of 145 degrees Fahrenheit. All poultry products should be cooked to an internal temperature of 165 degrees Fahrenheit. Fully cooked meats such as hotdogs should be grilled to 165 degrees Fahrenheit. Another safety tip is to place cooked meats on a clean platter, not the platter that held the raw meat. The juices that were left on the plate pose a danger of crosscontamination with the cooked meats. Consider investing in more than one cooler. Use one just for beverages since it will be opened often. Use another for raw meats, poultry and seafood and a third for cooked foods and raw produce. Keep plenty of ice in each cooler. These steps reduce your risk of cross-contaminating. Grilling out is a great summer experience, and by following these food safety tips you re sure to have an enjoyable dining experience, Brown said. OSU Agriculture Communications Oklahoma State University, U. S. Department of Agriculture, State and Local governments cooperating. Oklahoma State University in compliance with Title VI and VII of the Civil Rights Act of 1964, Executive Order as amended, Title IX of the Education Amendments of 1972, Americans with Disabilities Act of 1990, and other federal and state laws and regulations, does not discriminate on the basis of race, color, national origin, gender, age, religion, disability, or status as a veteran in any of its policies, practices, or procedures.

2 Tips for a Successful Farmers Market Trip Farmers market season is in full swing! Farmers markets offer tons of resources for making healthful and delicious meals. Here are a few simple tips and tricks that can turn your shopping experience into a fun outing. Tip #1: Look for your favorite foods, but also seek opportunities to try something new. A true farmer s market will change as the growing season evolves. Check out what s new each week and feel free to talk to the vendors about ways to prepare each food. Free samples are often abundant they can be your best friend when it comes to trying something new. Tip #2: Watch out for baked goods! Most farmers markets have a few stands that sell huge baked goods. Remember that any baked good the size of your hand is going to have an average of calories. If baked goods are bigger than that, watch out they re probably calorie bombs! Tip #3: Enjoy the walk. Strolling the farmers market can be good exercise, especially if you make a few laps around the stalls and park your car farther from the stands. Tip #4: Pack Smart! It s a great idea to bring your own bags to the farmers market, and it's an even better idea to bring along a few cooler packs or a bottle of frozen water. This will help you keep your delicate purchases cool as you shop. Plus, you can take sips out of the frozen water bottle as the ice melts. Tip #5: Don t judge a book by its cover. Many of the foods that you ll find at a farmers market won t be as uniform as the foods you re accustomed to seeing in the grocery store. Often, these less perfect looking foods are packed with the most unbelievable flavor. So don t let a funny lump or lone worm hole dissuade you from picking up a tasty new food or two, Blanchard: Saturdays, 7:30 am to 12:00 pm; Ace Hardware Parking Lot, 987 Veteran s Memorial Hwy. Chickasha: Tuesdays and Saturdays, 7:00 am to 12:00 pm; SW Corner of 7th and Chickasha Avenue. Moore: Thursdays, 4:00 pm to 7:00 pm and Saturdays, 8:00 am to 12:00 pm; Moore Community Center, 301 South Howard Newcastle: Tuesdays, 3:00 pm to 7:00 pm and Saturdays, 8:00 am to 12:00 pm; NW 10th and Main St. Norman: Tuesdays, 4:00 pm to 8:00 pm and Saturdays, 8:00 am to 12:00 pm; Cleveland County Fairgrounds, 615 E Robinson. Oklahoma Food Co-op: Saturdays, 9:00 am to 2:00 pm; 311 S Klein, Oklahoma City. Oklahoma State University/Oklahoma City Campus: Wednesdays, 9:00 am to 1:00 pm and Saturdays, 8:00 am to 1:00 pm; OSU/OKC Horticulture Pavilion, 400 N Portland. Pauls Valley: Wednesdays, 7:00 am to 12:00 pm; 220 N Chickasaw. Purcell: Tuesdays and Thursdays, 7:00 am to 12:00 pm; 1801 S Green Avenue. 2

3 Recipes from your Garden submitted by Peggy Christian 2 c chopped cucumbers 1 c chopped tomato ½ c chopped onions ½ t parsley 2 T cilantro 1 t garlic powder Summer salad Combine: ½ c sour cream (could use plain yogurt) 3 tsp lemon juice ¼ tsp cumin ¼ tsp salt Mix together and pour over cucumbers and tomato mixture. Squash Casserole 3 or 4 good size squash cut up; boil on top of stove In bowl, combine: 1 c Bisquick Chopped onion to taste ¼ t salt 1/8 t pepper ¼ t garlic (or more if you like) ½ c parmesan cheese ¼ c vegetable oil 1 can cream of mushroom soup 1 ½ c grated cheese (cheddar or cheddar mix) Mix all together. Bake at 350 F for about 40 minutes After baking, sprinkle a little cheese on top and bake about 5 minutes until cheese melts. Improve Your Sleep Stick to a regular sleep schedule. Expose yourself to bright light in the morning and avoid it at night. Exercise regularly. Exercise in the morning can help you set your biological clock. Avoid heavy exercise close to bedtime. Establish a relaxing bedtime routine. Create a cool, comfortable sleeping environment that is free of distractions. Treat your bed as your sanctuary from the stresses of the day. Keep a worry book next to your bed. If worrying keeps you up, write down your worries and an action plan. Then forget about them until morning. Avoid caffeinated beverages, alcohol, chocolate and tobacco at night. Don t take late-afternoon or evening naps. If you need to nap, do it before 3:00 pm. BlueCross BlueShield Life Times, March,

4 OSU Extension OHCE NEWS Oklahoma Home And Community Education July/Aug McClain County Fair Sept. 3-6 The County Fair is coming soon! There are three areas where each OHCE group will need to provide workers during their scheduled work time: 1. The concession in the Farm/Home Community Building where we will serve our full menu. Plan to have 5-6 workers available to help. 2. The concession in the barn where we will sell only drinks and snack items. Each group should have 2 workers there during their work time The Country Store 2 workers needed. Bring items to donate to the Country Store on Wednesday, September 3. Please go ahead and put prices on these items. The work schedule is as follows: Thursday, September 4: 9:00 4:00 Community 4:00 close Peggy & Gene Howard Peggy and James Christian Friday, September 5: 8:00 2:00 Town and Country plus two from Stealey 2:00 8:00 Stealey plus two from Town and Country Saturday, September 6: 8:00 3:00 Washington; 3:00 close in Barn Christians and Howards Each group is asked to provide three batches of cookies or brownies. Please bring these items pre-packaged, ready to sell. In each baggie, place two large cookies, three small cookies, one large brownie, etc. PLEASE BRING THESE BAKED GOODS ON WEDNESDAY, SEPT. 3. Fair entries will be taken on Wednesday, September 3, from 2:00 to 7:00. Group educational displays are to be entered at this time also. The theme this year is Expanding OHCE Horizons. Entries for the special cake, pie and salsa contests are entered Wednesday between 2:00 and 7:00 or on Thursday, September 4, between 9:00 and 12:00. Please have entries marked with class numbers and separated based on categories. Fair Books are now available at the Extension Office. 3

5 County Fair Updates OHCE Class 8019: Cookie Jar The Cookie Jar class is taking the place of the theme baskets. Each group has been given a cookie jar provided by McClain County OHCE. The jar should be filled with four kinds of home made cookies made from different kinds of batters and dough s (molded, bar, drop, etc.). Utilize a variety of colors and sizes. The jar is to be attractively decorated as desired. Bring one of each kind of cookie in a zip lock bag. Judges will not open jars. Jar counts 40%, cookies 60%. Jars of cookies will be donated to the 4-H Scholarship Auction. Cookie Jars can be entered between 8:00 and 9:00 am on Thursday, Sept. 4. New Cake Decorating Classes Two new classes have been added to the Special Cake Class at the County Fair. The classes, sponsored by Wilton Enterprises, are: Decorated Cupcake, Youth Decorated Cake, Youth Decorated Cupcake, Adult Decorated Cake, Adult Quilt Block Challenge Information on the Quilt Block Challenge sponsored by McClain County OHCE can be found in previous newsletters and in the 2014 County Fair Book. The quilt blocks are to be entered with other open class exhibits on Wednesday, September 3, between 2:00 and 7:00 pm. Other Special Contests Check out the information on the Best of Wheat bread baking contest and the Ball/Kerr Canning entries. Both have special prizes to be awarded. Sewing Camp a Success... Twelve youth participated in Sewing Camp, June 16 to 19. They each made a poncho, pajama pants, and a cell phone case., as well as pillow cases and cool ties to donate. Thank you to the following OHCE members for helping: Peggy Christian, Peggy Howard, Lois Stephens, Loretta Dodson, Phyllis Linker, Amanda Kimble and Jeri Segard. OHCE Education Lessons No Education Lesson in July. August meetings are reserved for fair planning. August 21, 1:30 McClain County Community Building Credit Scores Presented by Mickey Simpson Lesson Ideas for 2014 Our Communication group will be meeting August 15 to plan education lessons for Please let Mickey know if you have requests or ideas. ******** Volunteers Needed for Reality Check The McClain/Cleveland/Garvin County Extension offices and Mid-America Technology Center at Wayne will be sponsoring Reality Check, a financial management simulation activity for 9th graders, Sept 30, Oct 1-2, at Mid-America. Volunteers are needed all three days to man the booths which will be visited by the participants. The time each day is 8:30 am to 2:30 pm and lunch is provided. Anyone wishing to volunteer one, two or all three days can let Mickey know by calling the Extension Office at

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8 McClain County OSU Extension Service 1721 Hardcastle Blvd. Purcell, OK Dates for Your Calendar July 13-15: State OHCE Conference, Norman Embassy Suites July 16: Canning Update, 2:00, Purcell Library July 17: Recipe Modification, 2:00, Newcastle Library July 22-25: State 4-H Roundup, Stillwater August 5: Health Fair, 1st Baptist Church, Newcastle, 9:00 1:00 August 11: Purcell Schools Health Fair, Elementary Cafeteria 5:30 7:30 August 21: OHCE Education Lesson, 1:30, Extension Classroom August 12: Co-Parenting for Resilience, 9:00, Extension Classroom This newsletter is one way of communicating educational information to the interested citizens of McClain County. The information given herein is for educational purposes only. Reference made to commercial products or trade names is with the understanding that no discrimination is intended or no endorsement is implied. McClain County Strengthening Oklahoma Families is published bi-monthly at a cost of $66.00 for 150 copies. Sincerely, Mickey Simpson Extension Educator, Family and Consumer Sciences/4-H