April 2025 Edition

4-H Youth Development
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4-H Newsletter April 2025

Dates to Remember
March 31:  Spring Break Art Workshops for Cloverbuds 10 a.m. and 1 p.m.*
April 1:  4-H Spring Break Art Workshops 10 a.m. and 2 p.m.*
April 2:  4-H Spring Break Art Workshops 10 a.m. and 2 p.m.*
April 3:  Horticulture Club, 5:30 p.m.
April 9:  Dairy Goat Club and Market Lamb Club, 6:00 p.m.
April 10:  Rabbit Club, 6:00 p.m.
April 10:  Poultry Club Hatch Day
April 16: Thrive!, 4:30 p.m.
April 16: Cloverbud Cooking, 4:00 p.m.*
April 17: Livestock Club, 6:00 p.m.
April 21: Cloverbuds, 6:00 p.m.
April 28: Homeschool Club, 5:00 p.m.
April 29: Vegetable Bucket Garden, 5:30 p.m.*

*Must RSVP to attend
All meetings are held at the Daviess County  Cooperative Extension Office unless noted otherwise.

Summer Programming
Check out the May newsletter for classes and workshops!

County Fair
2025 4-H fair exhibit books are AVAILABLE!   Stop by the Extension Office to pick one up, or call us to have one mailed to you. The Daviess County Lions Club Fair will be July 16-19, 2025.

Marigolds at the Market
Join us at the Owensboro Regional Farmers’ Market Kids Activity Center
-Learn about Marigolds
-Use floral foil to decorate a container
-Take it home and watch it continue to grow
Saturday, May 3
8:00 a.m. to 12:00 p.m. *While supplies last

Farmers’ Market
Make plans to attend opening day of the Owensboro Regional Farmers’ Market!
April 12th from 8:00 am to noon

Livestock Club Meeting Minutes from March 6, 2025
Called to Order at 6:00 pm.

Goat Club Leader Lindsey Dewig gave introductory information regarding this year’s upcoming events including the Scholarship Auction. 

Next, President Jolene Raymer introduced our program for the night, a cheese tasting led by Becky Rowe. Ms. Rowe discussed the importance of dairy and the different preservation methods for fresh milk. As a part of this, she brought different kinds of cheese from all over the world, including France, Italy, and Germany. The 4-Hers had the opportunity to sample these as well as goat and sheep cheese, and experiment with flavor pairings.

I asked a few 4-H members what they learned and here were their answers!
-Milk is crucial for all mammals, because it is such a good source of calcium and protein. 
-Different animals have slight differences in milk because each mother’s milk changes to meet the specific needs of her baby. 
-Despite milk’s importance, there is a lack of small-scale dairies. 
-Most of our milk is processed in large scale factories by machines, and thus cheesemaking is an art that not many people have a talent for. 

Lastly, Livestock Club members had the opportunity to meet with the individual club leaders about the upcoming projects for this summer. Club leaders shared information about where and when to get show animals, as well as upcoming meeting dates

Overall, it was a wonderful Livestock Club meeting! Thank you to Becky Rowe for presenting and all the families who attended!

Submitted by Katie Beth Osborne, Secretary

Congratulations!
4-H Achievement Program Award Recipients
Clover Level 1 - Jolene Raymer
Silver: Liam Dominguez and Cade Quisenberry

4-H Vegetable Bucket Gardening
April 29 at 5:30 p.m.
Open to 4-H’ers ages 9-18 at the Daviess County Extension Office-4800A New Hartford Rd
Registration opens April 7
Space is limited. Sign up by calling (270) 685-8480

4-H Recognition Night
Recognizing 4-H’er achievements and the contributions of volunteers.
Thursday, May 1 at 5:30 p.m.
Supper will be served. Please RSVP by noon, April 28.

Open House
“Start your Summer with Extension” on Tuesday, May 20 from 5-7 p.m.
There will be food, giveaways, grab and go’s, door prizes, and more!

 See .pdf of newsletter on website for flyers about:

4-H Aerospace Day Camp
4-H Camp
West KY Cloverbud Camp
Teen Conference
Pop Club

Lemon Broccoli Pasta Recipe
Ingredients:
 ·  1 box (16 ounces) whole-wheat pasta
                (rotini, spaghetti, bowtie, elbow macaroni)
·  1 package (12 to 14 ounces) frozen broccoli
·  Zest of one lemon
·  Juice of one lemon (about 2 tablespoons of lemon juice)
·  2 tablespoons olive oil
·  2 1/2 teaspoons garlic powder or 1 clove of garlic, minced
·  2 cups spinach
·  1 cup grated parmesan cheese
·  1 cup reserved pasta water
 Servings: 8          Serving Size: 1 ½ cups

 Directions:
1. Wash hands with warm water and soap, scrubbing for at least 20 seconds.
2. Boil water and prepare pasta according to package directions. Be sure to save 1 cup of pasta water for later use.
3. While the pasta cooks, microwave broccoli for about 5 minutes, or until thawed.
4. In a large saucepan over medium heat, add oil and sauté broccoli for 3-5 minutes.
5. Add cooked pasta to the saucepan with the broccoli. Add lemon zest, lemon juice, garlic, spinach, and reserved pasta water. Use tongs or a spoon to evenly combine everything. Cook until spinach is wilted, about 5 minutes.
6. Sprinkle over parmesan cheese and stir to combine. Reduce heat to low and cook for an additional 3 to 5 minutes or until it reaches desired texture.
7. Serve.
8.   Refrigerate leftovers within 2 hours.