San Patricio Extension Education Association News Flash

Transcription

1 219 N. Vineyard, Sinton, TX / / fax San Patricio Extension Education Association News Flash Sharing is caring with TEEA Kathy Farrow, CEA-FCS May 2014 Mark Your Calendar! Association Luncheon Monday, June 2, 2014 Association mtg. 10:30-11:30 a.m. Luncheon 11:30-1:00 p.m. Bunco - 1:00 p.m. Each club is to bring (3) door prizes - value $10.00 Back Street Café 106 East Borden Sinton, Texas Theme: Western Everyone is invited! Lunch - Dutch Treat Elected Officials Recognition Officers Recognition Club Highlights Scholarship Recognition Decorations - 10:00 a.m Extension Education Association Scholarship Winners Allison Vanecek Allison is a Taft 4-H Club member and plans to attend Texas A&M University in College Station and major in Biological & Agricultural Engineering. Kristen Ulch Kristen is an Aransas Pass 4-H Club member and plans to attend Blinn College in Bryan and major in Animal Science. Allison Surginer Allison is a San Pat Blue Ribbon 4-H Club member and plans to attend St Mary s University in San Antonio and major in Business & Marketing. The San Patricio County Extension Office will be closed Monday, May 26, 2014 in observance of

2 Congratulations 2014 State Convention Delegates Evelyn Sinast Crystal LaForge Sheri Collis, Alternate They will represent San Patricio County at the State Conference in Wichita Falls on September 9-10, San Patricio County Texas Treasure Award Don t forget to turn in your club nominee to the San Patricio County Extension Office by Monday, May 19, You can only nominate one member per club. to Patricia Branch, Sheri Collis, Juanita Davidson, Roxanna Hall, Deborah Jenkins, Barbara Kain, Crystal LaForge, Carolyn Noessel, Lucy Ortiz, Margie Poling, Evelyn Sinast, Marie Strickland, Jan Whitehead and Bobbie Williams for your participation as table monitors, Committee members or salad preparers. Your efforts made the 4th Annual Friend to Friend Pink Event-Party & Luncheon a great success! Members can receive the award more than one time. Name Bobbie Williams Debbie Olson Bobbie Wiliams Barbara Kain Terri Hillis Margaret Harris Genevieve Malott Marie Woody Sheila Keeney Margaret Harris Genevieve Malott Application is enclosed. District 11 Cultural Arts Contest Category Fiber Arts Fiber Arts Handstitchery Handstitchery Holiday Decorations Jewelry Photography Machine Quilt - Small Machine Quilted - Large Recycled Items Recycled Items Good Luck to Marie Woody & Sheila Keeney Their quilts are advancing to State! Summer's Favorites Make half your plate fruits and vegetables this summer with fresh produce. Three of our most popular summer vegetables are Tomatoes, Green Beans and Sweet Corn. They taste fresh and delicious during the summer. Enjoy them often. Try other vegetables also - Sugar Snap Peas, Pea Pods, Bell Peppers, and Zucchini. It's easy to eat a variety of fresh fruits and veggies in the summer. Everything tastes fresh and delicious when you eat local produce grown in the season. Green Beans Green beans can be green, yellow or even purple. Select fresh beans that snap easily when bent. Refrigerate green beans in a plastic bag. Use within 7 days. Prepare beans by removing the ends off green beans. Rinse under running water before cooking. Roasted Green Beans 1. Snap the ends off 1 pound of fresh green beans and rinse the beans in water. 2. Lay the green beans on a metal baking sheet. Drizzle 1 tablespoon of vegetable oil over beans. Sprinkle with a dash of salt and black pepper. Toss to coat. 3. Roast the beans in a 425 oven for 15 to 18 minutes. Stir the beans a couple times while roasting.

3 Ingredients: 10 cups raw corn kernels 1 cup water 1 teaspoon salt Freezer Corn Directions: 1. Remove the husks from 10 ears of corn. Cut the corn off the cobs. 2. Place the corn kernels, water and salt in a large kettle. Bring to a boil and cook for 5 minutes. 3. Remove from heat and let the corn cool down. Put corn into freezer bags and freeze. Corn can be kept in the freezer for up to 9 months. Tomatoes There are many different types of tomatoes. The most common are slicing tomatoes, roma tomatoes, cherry tomatoes and grape tomatoes. Select tomatoes that are smooth and firm, with no cracks or soft spots. Store tomatoes at room temperature, not in the refrigerator. Place tomatoes in the refrigerator after you cut or peel them. Prepare tomatoes by rinsing under running water before using. Cut the stem out of large tomatoes. Tomato Salad 1. Rinse tomatoes. Cut 2 large tomatoes into bite size pieces. 2. Combine tomato chunks with ¼ cup finely chopped red onion, 2 tablespoons red wine vinegar, dash of salt and black pepper. 3. Place salad in the refrigerator until ready to eat. Top with feta cheese or grated parmesan cheese and serve. Stuffed Tomato 1. Cut a large tomato in half and remove part of the inside. 2. Mix together ½ cup chopped cooked shrimp, ½ cup chopped cucumbers and 2 tablespoons low fat Ranch salad dressing. 3. Stuff the tomato with the shrimp salad. Sweet Corn The best tasting sweet corn is corn that is picked fresh from the garden and cooked. Choose the freshest corn you can find in your garden, at the Farmers' Market or grocery store. Enjoy this summer treat! Select corn that has ears with green husks, fresh silk and tight rows of kernels. Store corn in the refrigerator. Do not remove the husks until ready to eat. Use within 1 to 2 days. Prepare corn by removing the husks and silk from the corn cobs. Boil, microwave or grill whole cobs of corn. Stir Fried Sweet Corn 1. Cut the kernels of corn off the cobs 2. Heat 1 tablespoon of vegetable oil in a large skillet over medium high heat. Add the raw corn kernels to the skillet. 3. Stir and cook for 2 to 3 minutes or until tender. Add a dash of water while cooking if needed. Season with salt and black pepper. Try Something New There is a wide variety of fruits and vegetables available in local Farmers' Markets. Ask your local farmer for cooking ideas. You will probably find some new family favorites! Parmesan Zucchini 1. Heat 1 tablespoon of vegetable oil in a skillet over medium high heat. 2. Add 3 cups chopped zucchini and ½ cup chopped onion. Cook for 4 to 5 minutes, stirring constantly. 3. Season with 1 teaspoon garlic powder and dash of salt. 4. Remove from heat and sprinkle with ¼ cup grated parmesan cheese. Roasted Sugar Snap Peas 1. Rinse pea pods under running tap water. Remove the stems and any strings. 2. Place 1 pound of sugar snap peas in a large bowl. Sprinkle with 1 teaspoon vegetable oil, ½ teaspoon soy sauce, dash of black pepper. Toss to coat. 3. Place the peas on a metal baking sheet. Bake in a 400 oven for 8 to 10 minutes. Turn a couple times while roasting.

4 San Patricio County Texas Treasure Award Nominee s Name: Address: Phone: Club Briefly describe the reason for recommendation for Texas Treasure Award. Include any individual accomplishments and other contributions made by nominee through TEEA. Please type. You may attach 1 additional page if needed. Name of person submitting: Office/Title of Person: Phone: Address: Due Date: Monday, May 19, 2014

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6 San Patricio County 219 N. Vineyard Sinton, Texas Return Service Requested For additional information contact: Kathy Farrow, County Extension Agent Family and Consumer Sciences San Patricio County 219 N. Vineyard, Sinton, Texas / / fax Individuals with disabilities who require an auxiliary aid, service or accommodation in order to participate in any of the mentioned activities, are encouraged to contact the County Extension Office five days before all programs for assistance. Educational programs of the Texas A&M AgriLife Extension Service are open to all people without regard to race, color, religion, sex, national origin, age, disability, genetic information or veteran status. The Texas A&M University System, U.S. Department of Agriculture, and the County Commissioners Courts of Texas Cooperating References to commercial products or trade names are made with the understanding that no discrimination is intended and no endorsement by the Texas A&M AgriLife Extension Service is implied. Copyright by Nutrition Matters, reprinted with permission..