June 2025 Edition

4-H Youth Development
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4-H Newsletter June 2025

Dates to Remembers

June 10-13: 4-H Camp & Teen Conference
June 17: 4-H Art from the Garden, 8:30am
June 18: Passport Kitchen*
June 24: Little Chefs Cooking Class, 5:30pm
June 25: Passport Kitchen*
June 28: Coffee Filter Butterflies at the Farmers’ Market

*see flyer for more info
 

County Fair
2025 4-H fair exhibit books are AVILABLE! 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.
 

State Fair
Kentucky State Fair will take place August 14-24 at the Kentucky Exposition Center in Louisville, KY.
 

Shooting Sports
We would like to congratulate Lillian Connor for being selected as a returning member of the Kentucky 4-H Shooting Sports Teen Ambassador Board!
 

Master Gardeners at the Farmers’ Market
The Green River Area Extension Master Gardeners will have youth activities at the Owensboro Regional Farmers’ Market this summer. Dates and activities are listed below. Make plans to come to the market!
May 31: Cupcake Liner Flowers
June 28: Coffee Filter Butterflies
July 26: Suncatchers
August 30: Vegetable Stamping
 

4-H From the Garden
June 17: 8:30-Noon
Daviess County Cooperative Extension Office
4-H members will make projects to enter into the Daviess County Lion’s Club Fair. Projects include Desert Dish Garden, Cyanotype Print, Colored Pencil Drawing and Mixed Media Canvas. The registration fee is $5.00. Class size is limited. Register by June 13th by calling the Extension Office at 270-685-8480. For ages 9 and up (as of January 1, 2025).
 

4-H Awards
4-H Silver Achievement Winners: Cade Quisenberry & Liam Dominguez
4-H Jacket Award Winner: Aiden Quisenberry
 

See .pdf of newsletter on our website for flyers about:

• Little Chefs Cooking Class
• Passport Kitchen
• Family & Farm Ag Day

 

Rice and Bean Salad

Ingredients:
Dressing:

• 1/4 cup red wine vinegar
• 1 1/2 teaspoons Dijon mustard (or any type)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• *3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup canola or vegetable oil
   

Salad:

• 1 can (15 ounces) no-salt-added black beans, rinsed and drained

• 1 can (15 ounces) low-sodium chickpeas, rinsed and drained
• 1 1/2 cups fresh, canned, or frozen corn
• 2 cups cooked brown rice
• 1/2 small red onion, diced
• 1/2 bunch cilantro or parsley, chopped
• 3 cups spinach, chopped
• 1/2 jalapeno, seeded and diced (optional)

Directions

1. Wash hands with warm water and soap, scrubbing for at least 20 seconds.
2. Rinse cilantro and jalapeno under cool running water and pat to dry.
3. In the bottom of a large bowl, whisk red wine vinegar, mustard, Italian seasoning, garlic powder, salt, and black pepper. Slowly add the vegetable oil while whisking vigorously until evenly combined.
4. Add black beans, chickpeas, corn, rice, red onion, cilantro, spinach, and jalapeno (if using). Gently toss until dressing evenly coats salad.
5. You can eat the salad immediately. For the best flavor, though, allow it to sit in the fridge for at least one hour.
6. Store leftovers in the refrigerator within two hours.
    

Nutrition Facts per Serving:

350 calories; 18g total fat; 1.5g saturated fat; 0g trans-fat; 0mg cholesterol; 370mg sodium; 39g total carbohydrate; 7g dietary fiber; 4g total sugars; 0g added sugars; 10g protein; 0% Daily Value of vitamin D; 6% Daily Value of calcium; 15% Daily Value of iron; 18% Daily Value of potassium