happy sumner!! newsletters/july 2012 fce...combine vinegar, sugar, corn syrup, water, cloves,...
TRANSCRIPT
Volume 1, Issue 7
Programs in agriculture and natural resources, 4-H youth development, family and consumer sciences, and resource development. University of Tennessee Institute of Agriculture, U.S. Department of Agriculture and county governments cooperating.
UT Extension provides equal opportunities in programs and employment
Phone: 615-452-1423 Fax: 615-230-7613 [email protected]
Theresa Allan, M.S., Extension Agent Family & Consumer Sciences
658 Hartsville Pike Gallatin, Tennessee 37066
Happy Sumner!!
Hope you are staying cool and having a great summer. Be careful in the heat and be sure and read heat suggestions in this newsletter. We do know there will be a Sumner County Fair this year. It may be the last year depending on the attendance and revenue. If your fce club wants a booth, the theme is ‘’Let’s Get Together”. There will be club awards for the best decorated booths again this year. If you plan to have a booth, let Ana know by July 10th or we will release the booth space to other clubs and businesses in Sumner County.
BUT WE DO NEED Volunteers to work on Monday with entries at the fair. If you plan to volunteer, give Ana a call and then you will be allowed to check your entries in at 1:00 on that Monday before the Fair opens to the public at 2:00. If you need instructions on how to enter items at the fair, that can be covered at 1:00 also. Oak Grove Neighbors have volunteered to man the Baking Contest. Our County Council meeting will be July 17th, I will be out of town at Homebuyer Training recertification but Janet Burgett will be discussing the Mansker Station trip for fce clubs, and other programs for 2012. Bring suggestions for workshops and/or trips or ideas your club members have. Summer is a great time to think of Christmas. When you gather vegetables and fruits from your garden or the produce markets think of making jams, salsa, relishes that will make excellent Christmas gifts. Then come December your gift shopping will be already done. Try the Spiced Blueberry Peach Jam recipe enclosed.
Count it all Joy!
JULY
1st – New 50 Year Member Applications Due
4th – Independence Day
12th – Kate Bagnal Scholarship Applications Due
17th – County Council Meeting
10:00 - 11:30 am
19-23rd – NAFCE Conference
30-August 5th – Sumner County Fair
AUGUST
28-29th – FCL Training (Lebanon)
SUMNER COUNTY FAIR July 30th – August 5th, 2012
Fair Booth Theme
“Let’s Get Together”
Open only to Family & Community Education Club Members. All Educational Exhibits must be entered by 12:00 Noon on Monday, July 30th. Doors of the Women’s Building will be locked every night at 10:00 p.m. Entries MUST be removed between 1:00 p.m. and 2:30 p.m. on SUNDAY. This class will be judged on Tuesday morning. Awards will be on the basis of the following score card:
Originality or Creativity……………..…….35 points Educational Value………………………...40 points Attractiveness…………...……….………..25 points
Premiums: 1st Place $65, 2nd Place $60 3rd Place $55, 4th Place $50 & Participant $40
For more information visit: www.sumnercountytnfair.com
We need fce Volunteers to assist on Monday with check-in of entries, Tuesday to assist with judging and ribbons. The Baking Contest will take place at the EXTENSION OFFICE, so the baked goods don’t melt before they get judged! PLEASE VOLUNTEER - Ana has the sign-up sheets with time slots. Just call her and select your favorite time to work. This will count as CVU time!!!!!!! Make sure you log your time on your CVU Log Sheet.
2012 June Dairy Recipe Contest Winners:
APPETIZERS
First Place
Elizabeth Crites of Number One
SALADS
First Place
Sherrill Charlton of Number One
Second Place
Jessie Austin of Cross Roads
VEGETABLE CASSEROLES
First Place
Kittie Davis of Oak Grove Neighbors
Third Place
Earline Rowe of Number One
DESSERTS
Third Place
Barbara Pace of Heritage
MAIN DISH
Second Place
Doreen Erlewine of Number One
Cultural Arts and Fashion Revue Winners will be representing Sumner County at the Central
Region Annual meeting in Coffee County, Thursday-September
13th. All winners are responsible for taking your winning items to
the meeting.
Dangerous Diets Fad diets are popular because
they can produce quick ---
though temporary --- weight
loss, but some of them can be
hazardous to your health,
especially those involving:
FASTING/DETOX
These are often starvation diets in disguise, and
they can cause headaches, fatigue and stomach
upset. If you consume little or no protein, your
body starts breaking down muscle, resulting in a
higher percentage of body fat. You can also lose
electrolytes and risk life-threatening organ
damage. This approach is different from the
medically supervised liquid diets or very low-
calorie diets sometimes used for severe obesity.
SUPPLEMENTS/INJECTIONS
The Food and Drug Administration has banned
supplements containing potentially dangerous
ingredients, has not approved HCG (injection or
homeopathic) and ADHD medications for weight
loss and has warned against substances such as
aconite, bitter orange and country mallow.
HIGH PROTEIN/LOW CARB
High-protein, high-fat diets may increase your
risk of heart disease and stress your kidneys,
leading to kidney failure. Complex carbohydrates
(whole grains and produce) promote good health
and should be limited only if medically advised.
ONE “MAGIC” INGREDIENT
Lemon juice, cabbage and vinegar aren’t magical
diet aids. The “grapefruit” diet can be especially
harmful for people taking certain medications for
depression, hypertension and cholesterol. Bottom
line: Avoid methods that severely restrict other
foods.
GET THE REAL SKINNY
Fad diets are often based on the above strategies.
If a diet promises results too good to be true, just
say “no” and focus on portion control, exercise
and a healthy, balanced diet instead.
TopHealth: July 2012
Healthy Weekend
SPLURGES
Weekends can be tricky for people who are watching their weight – eating out and having cocktails with friends are perfect opportunities to blow a diet. But some experts say that sensible splurges might make it easier to stick to a diet long-term. The key is to do it right!!!
Accept your splurge foods. Chances are
that your desire for a favorite decadent food isn’t going to change, so indulge occasionally and in controlled portions.
Plan ahead. Have a healthy breakfast with fiber-
rich foods to prevent over-eating high-calorie foods later. Want dessert? Choose one at the start of your meal. It might make it easier to forgo the creamy chowder or bread basket.
Do some research. Look up the calorie
content of your favorite treats, then see if a lower calorie item might do just as well. For example, a hot fudge sundae packs a calorie wallop, while a lighter dessert such as a small brownie with frozen yogurt might satisfy.
Share the fun. Split an entrée with a friend or
wrap up half before you begin eating, and don’t feel compelled to clean your plate.
Watch the specialty coffees. Drink water
or seltzer beverage, and remember that decked-out coffees can have more calories than dessert.
Savor the moment. Make the splurge
worthwhile by having only what you love, then use all your senses to delight in each morsel – eat slowly and notice the texture, smell and mouth appeal.
TopHealth: July 2012
Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
1
2
3
4 HOLIDAY
Office Closed!!!
5
6
Auction
Cross Roads 10:30 a.m.
Extension Office
7
8
9
Theresa at CYFAR
Employee Interviews
10
Theresa at Mim
Camp
11
ABO
BOOKS 12:00 Noon
Extension Office
Heritage-Meet at Birdwell’s
Chapel-Annual Trip to Helping
Hands
12
Number One 10:30 a.m.
Extension Office
Parenting Apart 1:00-5:00 pm
Extension Office
13
Theresa at Mim Camp
14
15
16
Oak Grove Neighbors 10:00 am Extension
Office
17 County Council
Meeting 10:00-11:30
Extension Office
18
Hendersonville
10:30 a.m. Christian Manor
19
Portland
Homemakers 11 a.m.
20
21
22
23
24
25
Upper Sumner 10:30 a.m.
Theresa at Gallatin City Employees-
Healthy Summer Eating
Program
26
Theresa at
CYFAR Training at SC School Board Office
27
Set up Fair Booths
28
29
30
COUNTY FAIR Canning & Crafts Entries 2-7 pm
31
COUNTY FAIR Judging Entries & Booths 9:00 am
1 August COUNTY FAIR BAKE DAY!!
Entries 10-11 am Judging
11-12 am Extension Office
2 August
COUNTY FAIR
3 August
COUNTY FAIR
5 August
COUNTY FAIR
JULY 2012
2011
Theresa at THDA Training
Theresa at 4-H Sewing Camp 1-5 pm Demo Kitchen/Big Room
Theresa at FCS Annual Conference – Franklin, Tennessee
Christmas in July
Sumner is a great time to think about Christmas. As you visit the garden or Farmer’s Market, think of what jams, relishes, pickles, you could make that would be great Christmas gifts. Come December, everyone loves to get homemade goodies. And this would reduce your Holiday stress – or allow more fun time to do fun holiday things instead of shopping at the mall. Here are some suggestions:
Sweet Pepper Relish Yield: About 6 pint jars
5 cups ground green bell peppers (about 7 to 8 peppers, or 3 to 4 pounds before grinding) 5 cups ground red bell peppers (about 7 to 8 peppers, or 3 to 4 pounds before grinding) 1-1/2 cups ground onion (3 medium yellow onions, 2.5 to 3 inches diameter, before grinding) 2-1/2 cups cider or white distilled vinegar (5%) 2 cups sugar 4 teaspoons pickling salt 4 teaspoons mustard seed Wash peppers well; trim to remove stems and seeds. Peel, core and wash onions. Cut peppers and onions into large pieces. Coarsely grind peppers and onions (see Note at end of procedure). Measure 5 cups of each type of ground bell peppers with their juice, and 1-1/2 cups of the ground onion, including juice. Combine the measured peppers and onions with the remaining ingredients into a large stockpot. Bring the mixture to a boil over high heat. Reduce heat and cook at a low boil for 30 minutes, stirring often to prevent scorching. Fill the hot relish into prepared hot pint jars, leaving ½-inch headspace. If needed, remove air bubbles and re-adjust headspace to ½-inch. Wipe rims of jars with a dampened clean paper towel. Adjust lids and bands. Process in a boiling water canner 10 minutes.
Sweet Apple Relish Yield: About 4 pint jars
4 pounds apples, peeled, cored and sliced thin
1¼ cups distilled white vinegar (5%)
1 cup sugar
½ cup light corn syrup
2/3 cup water
1½ teaspoons whole cloves
2 sticks cinnamon (3-inch pieces), broken up
1 teaspoon whole allspice Wash apples, peel, core and slice thin. Immerse cut apples in a solution of ½ teaspoon ascorbic acid and 2 quarts of water to prevent browning. Combine vinegar, sugar, corn syrup, water, cloves, cinnamon and allspice; bring to a boil. Drain apples and add to syrup. Simmer 3 minutes, stirring occasionally. Bring to a boil. Pack hot apple slices into hot jars, leaving ½ inch headspace. Fill jars with boiling hot syrup, leaving ½ inch headspace, making sure apples are completely covered. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a boiling water canner 10 minutes.
Pear Relish Yield: About 10 pint jars
2 gallons pears 6 large onions 6 sweet green peppers 6 sweet red peppers 1 bunch celery 3 cups sugar 1 tablespoon allspice 1 tablespoon salt 5 cups vinegar (5%) Wash the pears, onions, peppers and celery in cold water. Peel and core the pears. Remove stems and seeds from the peppers. Clean the celery; peel the onions. Put pears and vegetables through a food chopper. Stir the sugar, allspice, salt and vinegar into the chopped mixture and let stand, covered, overnight in the refrigerator. Heat the relish mixture to boiling; simmer 5 minutes. Pack hot relish into hot pint jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a boiling water canner 20 minutes.
Spiced Blueberry-Peach
Jam
(without added pectin)
4 cups chopped or ground
peaches (about 4 pounds)
4 cups blueberries (about 1
quart fresh blueberries or 2
ten-ounce packages of
unsweetened frozen
blueberries)
2 tablespoons lemon juice
½ cup water
5-½ cups sugar
½ teaspoon salt
1 stick cinnamon
½ teaspoon whole cloves
¼ teaspoon whole allspice
Yield: About 6 or 7 half-pint
jars
Sort and wash fully ripe
peaches; peel and remove
pits. Chop or grind peaches.
Sort, wash, and remove any
stems from fresh blueberries.
Thaw frozen berries. To
make jam: measure fruits
into a kettle; add lemon juice
and water. Cover, bring to a
boil, and simmer for 10
minutes, stirring occasional-
ly. Add sugar and salt; stir
well. Add spices tied in
cheesecloth. Boil rapidly,
stirring constantly, to 9
degrees F. above the boiling
point of water, or until the
mixture thickens. Remove
from heat; take out spices.
Skim.
Fill hot jam immediately into
hot, sterile jars, leaving ¼
inch headspace. Wipe rims
of jars with a dampened
clean paper towel; adjust
two-piece metal canning lids.
Process in a boiling water
canner 10 minutes.
Source: NCHF Preservation
Summer Heat Warnings!!!
Heat Stress Alert Summer in Tennessee brings the sun and high temperatures outdoors. Working in the sun and heat can cause heat illness which can be a matter of life and death.
Workers die from heat stroke every summer and every death is preventable. Deaths from working in the heat have occurred in
Tennessee in recent years.
When heat stroke doesn’t kill immediately, it can shut down major body organs causing acute heart, liver, kidney and muscle damage, nervous system problems, and blood disorders.
Having a serious injury or death occur at work affects everyone at the worksite. Workers suffering from heat exhaustion are also at great risk for accidents since they are less alert and can be confused. Signs of heat stress:
*Headache *Weakness *Irritability *Dizziness or fainting *Wet skin *Thirst *Nausea or vomiting
WARNING: If you feel faint, confused or if you vomit—you need help fast!!! Signs of heat stroke: *May be confused *May be unable to think clearly *May pass out *May have (seizures) fits *May stop sweating
Daily Checklist to Prevent Heat Stress or Stroke
Drink water often Rest in the shade
Report heat symptoms early Know what to do in an emergency
Water, Rest, Shade!
One year, Tim's family was having the "extended family" 4th of July cookout at their home.
One of the special treats that year was the lighting of the fireworks (Roman candles, bottle rockets, missile batteries, etc.) they had bought out of state (they're illegal in their state, of course!)
Just before they were to arrive, a cousin calls, saying their neighbor's plans had just fallen
through, and could they bring them along to the picnic - they even had extra food to bring. "Sure, the more the merrier!"
Upon arrival and meeting of their cousin's neighbor, it is discovered that he's a police officer. The father turns as innocently as he can to Tim, and whispers to him to grab the paper bag of
fireworks sitting in the kitchen and hide them somewhere quickly. Tim disappears, and the father changes the topic to food for the day. This family had brought some chicken to grill, so the father tells them the gas grill is all set to use out back - just turn on the gas and push the
ignition button with the lid still closed.
They head out to the back as Tim comes back in through the front door. The father hurries to him and says "Whew, that was close! That man's a police officer, and he almost saw the
fireworks. Did you hide them real well?" "Oh, yeah, nobody will ever think to look in the grill!
Fourth of July can be a great holiday to grill out with your family and friends while staying at
home. But if you are trying to be frugal this year with the Celebration of Independence, here are some
cost saving tips:
Don’t buy your own fireworks. Watch them in your local city.
OR BUY BULK LAST MINUTE – At the last minute, many stands start reducing or grouping
fireworks together because they don’t want to have
leftovers.
Make gallons of lemonade, fruit punch or tea
instead of buying individual boxed drinks or cans.
Check your grocery coupons to purchase meat,
sides, and drinks for your meal.
When grilling out, you can ask friends or neighbors
to join you and bring side items or other food.
This pot luck meal can be an innovative way to try
different recipes of food while not having to buy all of it yourself.
Mansker Station Mansker's Fort Welcome Center
Ret
All tours begin at the Mansker Station Welcome Center where visitors can browse through the museum. To go inside fort and historic home there is a fee: Group Rate: $6.00 (15 or more)
Directions From Nashville: Follow I-65 North to Exit 97 - Long Hollow Pike. Turn right and follow the signs to Caldwell Drive. Historic Mansker Station is located in Moss-Wright Park, and the entrance is on the right. (705 Caldwell Dr. Goodlettsville, TN 37072) Phone: 615-859-3678.
Mansker's Fort
Mansker's Fort is an authentic reconstruction of a 1779 frontier forted station typical of early Cumberland settlements. While at the fort, you can experience the lifestyles of early settlers through living history demonstrations. Enjoy yesterdays as they come alive inside the fort. Touch hand-hewn timbers, see the blacksmith work, and smell the smoke from the cook fire. With your visit, come to know some of the strong faith and hardy spirit of the people who lived here more than 200 years ago.
All Club Presidents: please call Ana (452-1423) by July 9th with number of club members attending this event so that we can make reservations!!!
Fall fce Picnic
Tuesday, September 18, 2012