Family and Consumer Sciences Extension News!

Transcription

1 Bath County Cooperative Extension Family and Consumer Sciences Extension News! Happy November! I hope you all are getting settled into this cooler weather. I am really enjoying this time of year. I hope you are as well. The beginning of the holiday season is an exciting time for many people. However, many people feel a little down for several reasons. I hope you all reach out to those who may be experiencing pain through holiday seasons and give them a few reasons to feel cheerful. Nicole Gwishiri Bath CEA for Family and Consumer Sciences Special points of interest: Dues are due! Please pay as soon as possible. Last month was a very busy time for all of us at the Extension Office. We had quite a few programs. I was saddened to not be able to join you for International Night but I heard it was a great time. Thank you to Charlene Clemons, our International Chairperson, for hosting that event! Also, we continued our Let s Do Lunch, Pastime Playdates, Keys To Embracing Aging, and Keys to Great Parenting programs at the Ag Center, Bath County Library, and Owingsville Elementary School, respectively. If you are interested in any of those programs, check the calendar for the next session. We also hosted a program in partnership with the FRYSC of Bath County Schools to have a Halloween Bash over 125 students came to learn about Halloween Safety, healthy snacks, and cost-efficient crafts to decorate for Halloween. They also got some exercise in with Go Noodle! Thank you to Joy Warren for volunteering to help us! We couldn t have done it without her! Holiday Treats is November 16 a 10 am & 5:30 pm LRA Board Meeting is November14 at 10 in Mason County This month we are continuing our new program, Small Steps to Health and Wealth, that teaches us how our finances and health are connected. We will be continuing through those connections, along with creating holiday knick-knacks to give away. Join us as we create better habits! Also, we are beginning our Cooking Around the World program in partnership with Estill County s FCS Agent, Thays Flores. We will be learning about a country each month for the next six months and creating dishes that local citizens prepare in their homes. The other program we are doing this month is Holiday Treats. Join us as we create healthy treats for our upcoming holiday parties. All programs are free! Just call the office to sign up. Bring the entire family! Inside this issue: KEHA News! 2-3 DIY/KP Recipe 4 Winter Squash/Embracing Aging Adult Health Bulletin 6-7 Moneywise Bulletin 8-9 Holiday Treats/Fall Bazaar Healthy Holiday Substitutions 5 12 A Message From Your President! Hello ladies and gentlemen! I hope everyone is well. For me, it seems that this has been a busy month of meetings and programs. This is a good sign because more people are becoming involved with the programs that are being held. Our Extension Homemakers have been busy with our service projects of making hats for cancer patients, fidget blankets, and several other items. I would like to say thank you to Charlene Clemons for hosting a wonderful International Night on Jamaica. We had a lovely time learning about what Jamaica really looks like beyond what tourists see, and we tasted delicious Jamaican food. IT was very informative! Well done, Charlene! Our Annual Fall Bazaar is Saturday, November 11 from 9 am to 2 pm. We hope you will come and join us. We will have lots of beautiful items for sale and delicious food. Most of the money raised supports our community outreach efforts for the residents of Bath County. We are going to put Let s Do Lunch on hold until January. We are starting into a very busy season and I just thought that would be a good idea. I want to thank everyone who came nda please come back when e start back. As always, bring a friend! If you have any further questions or ideas, don t hesitate to give me a call anytime I can be of help. God Bless. Lois Ginn

2 Building Strong Families for Bath County Page 2 KEHA News! Happy birthday to all of you who have birthdays in the month of October/November! Sabrina Arnold Mary Bach Wilma Brennan Yvonne Carpenter Dawn Cox Bonnie Derickson Pam Guy Judy Harmon Debbie Highley Pam Howard Daisy Marshall Betty Maschino Connie McFarland Grace Richardson Verna Rogers Kay Shankland Frankie Skaggs Patsy Wilson Ever want to travel the world just to taste the wonderful food? Want to do something different? Join us for our new program! The first country we will learn about is Panama! We will explore their culture, habits, prepare the food they eat. When: November 9 Where: Bath County Ag Center Time: 10 & 5:30 pm Call the office to reserve your spot! When: November 17 Where: Bath County Library Call the office to sign up! The eighth session of Keys To Embracing Aging is on knowing your health numbers. These sessions are open to all ages, have been so much fun, and we learn a lot. When: November 15 Where: Bath County Library Time: 10 am Bring a friend or share with someone think may be interested! Please send in your birthday so that you may be recognized! Join us for this new program for children! This program focuses on the child, birth to kindergarten, and teaches them skills to prepare for kindergarten. We will read a story, eat a snack, complete a craft or activity, and play with other children! Join us this holiday season as we learn new and exciting recipes that will wow your guests. We will be focusing on appetizers, treats, and other fun recipes for the upcoming season. When: November 16 Where: Bath County Ag Center Time: 10 am & 5:30 pm Join us for this program that focuses on giving parents essential skills that will be beneficial for all parents to advance their child-rearing skills. Parents will get tips on taking care of themselves, childhood milestones, reading to their child, and activities to do with their children at any age. When: November 14 Where: Owingsville Elementary School Time: 5:30 pm (dinner) - Program starts at 6 There will be childcare services available! Parents attending sessions will get a chance to win gas cards, ipads, and more! Free program! This new program addresses the issue of how we interact with health and wealth Participants will learn 25 behavior change strategies that can be applied to improve both their health and personal finances. We will create something for the holiday season. When: November 20 Where: Bath County Ag Center Time: 5:30 pm Call the office to sign up or for more information

3 Page 3 November 2017 Sun Mon Tue Wed Thu Fri Sat 1 Scrapbook Club (10a) Ex. Off. 2 Bethel Nite (6:30p) Bethel Church Lawncare Basics (6p) Ex. Off. 3 Farmers Market (8a) Ex. Off. Sharpsburg Country (10:30a) Sharpsburg Church 4 Farmers Market (8a) Ex. Off Slate Valley (5:30p) Sherrie s Pizza 8 Harpers & White Oak (10:30a) Ex. Off. 9 Cooking Around the World (10a & 5:30p) Ex. Off. 10 Farmers Market (8a) Ex. Off. 11 Farmers Market (8a) Ex. Off Sewing Day (9a) Ex. Off. 14 LRA Board Meeting (10a) Mason CES 15 Keys to Embracing Aging (10a) Bath Co. Library 16 Holiday Treats (10a & 5:0p) Ex. Off. 17 Farmers Market (8a) Ex. Off. 18 Farmers Market (8a) Ex. Off Small Steps to Health & Wealth (5:30p) Ex. Off. Keys to Great Parenting (5:30p) OES Heart (6:30p) Ex. Off. Stitch-N-Rip (5:30p) Ex. Off. Jr. Homemakers (5p) Ex. Off. Pastime Playdates (10a) Bath Co. Library Hill-N-Dale (6p) Cattleman s Town& Country

4 Building Strong Families for Bath County Page 4 DIY: Check It Out! Apple Candles Supplies Granny Smith Apples (or your favorite apple) Tealight candles Knife Directions 1. wash and cut top off apple deep enough to fit your candle in. 2. Place candle in apple. 3. Light candle. Enjoy. Try It Out! Kentucky Proud Recipe

5 Winter Squash Page 5 Winter squash come in many shapes, sizes and colors. They are packed with antioxidants and vitamins. They don t have any fats and can be prepared sweet or savory. The different varieties of winter squash may be substituted for each other in many recipes. Don t be afraid to get creative. Acorn squash are small, round and shaped like an acorn. They are a great all-around squash. They have a moist, sweet, tender flesh. Acorn squash are great for baking, roasting, steaming and sautéing. Butternut squash are more popular than ever. They are beige colored and shaped like a bell. Butternut squash are the sweetest winter squash. They roast and sauté well. Best of all, they mash and puree smoothly making them perfect for soups. See recipe below. Other varieties of winter squash include Delicata Squash, which have a nice earthy flavor much like corn; blue hubbard squash, have a sweet flavor; spaghetti squash, whose flesh resembles strings, have a mildly nutty flavor; and turban squash taste like hazelnut. Perfect Butternut Squash Soup 2 large butternut squash, (about 4½ pounds) or 4 pounds peeled and cubed butternut squash 2 medium onions 3 cloves garlic (optional) 3 tablespoons butter or vegetable oil ½ teaspoon fine sea salt (or more to taste) 8 cups chicken broth or vegetable broth Directions 1.Halve, seed, peel and cube the butternut squash. Set aside. 2.Peel and chop the onion. Mince the garlic. 3.Heat a large pot over medium-high heat. Add the butter or oil and the chopped onion. Sprinkle with salt. Cook, stirring occasionally, until the onion is soft, about 3 minutes. 4.Add the garlic and cook until fragrant, about 1 minute. 5.Add the squash and broth. Bring to a boil. Cover, reduce heat to a simmer, and cook until the squash is very tender, about 20 minutes. 6.Transfer small batches to a blender. Hold a kitchen towel over the top (to prevent burns) and whirl until completely smooth, 2-3 minutes per batch. \ 7.Return the soup to the pot and add more salt to taste. Prep time 15 minutes Cook time 35 minutes Yield 6 servings Nutrition Information (per serving): 309 calories, 7g fat, 53g carbohydrate, 7g protein, 6g fiber Whatever squash you choose, be sure to pick firm, well-shaped squash that are heavy for their size and have a hard, tough skin with an intact stem. Avoid squash with sunken spots, blemishes or cuts in the skin. Winter squash should be stored in a cool, dry, well-ventilated location between degrees F. Check on a regular basis and use within 3-6 months. Cooked squash (flesh only) can be stored frozen until needed. Reference: What s Cooking America. (n.d). Types of Squash Summer and Winter Squash. Retrieved October 19, 2016 from Keys to Embracing Aging: Practice Being Safe Practicing safety is important because it helps keep you out of harm s way. Over the course of our lives, we learn and practice safety, such as looking both ways before crossing the street, wearing a seat belt or locking our doors when away or at night. Simple lifestyle changes and recognizing where most hazards are and how danger or injuries can occur when participating in different activities are keys to safe living. Safety across the lifespan includes a multitude of realms, including the following areas: home, transportation, health, recreation and emergency preparedness. Source: Amy Hosier, Extension Specialist for Family Life, University of Kentucky; College of Agriculture, Food and Environment

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12 Teaching. Research. Extension. Bath County Cooperative Extension 2914 E. HWY 60 Owingsville, KY Phone: Fax: I look forward to seeing you all soon! I hope that you will get the opportunity to attend any (or all) of the things that are going on at the Extension Office. If you haven't We re On the Web! Bath.ca.uky.edu (Facebook) Bath County Cooperative Extension, Bath County 4-H, & Bath County Agriculture been back into our Market Pavilion lately, I encourage you to support the Farmers Market and Vendors. There are some really cool things in there. If you need anything from me, or your President Lois, feel free to contact us! Have a great November! Sincerely, Nicole Gwishiri Family and Consumer Sciences Agent for Bath County Holiday Substitutions Every holiday season comes along and people are curious about staying on the healthy path when it comes to the food we consume. It may seem impossible, however, if you take control over what you want to consume, you can make healthier decisions even if you are not getting enough sleep, you re on the run more often, and you are pressed for time. This holiday season, try to make healthier choices by decreasing the fat, calories, and sodium in your recipes. See below for some suggestions. Making Healthy Holiday Substitutions: Flour: Try substituting whole wheat flour for half of the called for all-purpose flour in baked goods such as cakes and muffins. This will increase the nutrient content of your holiday treats. Whole grains provide several nutrients vital for health. These are dietary fiber, B vitamins, and minerals. Cream: Instead of placing ice cream on your favorite holiday pies, use frozen or low-fat yogurt. When a recipe calls for sour cream, use plain, low fat, or fat-free yogurt to make snacks that are lower in fat and calories. I bet your guests will not be able to tell the difference! Dairy products that retain their calcium content such as yogurt have calcium as well as potassium, vitamin D, and protein. Seasoning Salt: When the recipe calls for seasoning salt, such s garlic salt, celery salt, or onion salt use herb only seasoning, such as garlic powder, celery seed, onion flakes, or finely chopped herbs garlic, celery, and onions. The 2015 Dietary Guidelines for Americans suggest that youth and adults older than 14 should not consume more than 2400 mg sodium a day. The average American intakes mg! We all will do better if we cut a little sodium from our diets. Eggs: If you are a baker, for cakes, cookies, or quick bread, try using egg whites or cholesterol free egg substitute instead of whole eggs Two egg whites or 1/4 cup cholesterol free egg substitute can be used in many recipes in place of one whole egg. Studies say Americans gain about one pound every winter season. One pound is not a lot, however, many of those Americans never lose that extra weight. If a person gains a pound every year, that is a slow accumulation of extra weight. Let s do our part to lead healthier lives by choosing healthier options this season.