4-H May
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May Newsletter
Camp
It’s not too late to sign up for camp! And thanks to our premier sponsor Viterra, camp fees are now $150 per camper! Please see the attached flyer for more details, and contact the Extension Office at 270-685-8580 for an application. Deadline to sign up is May 17.
Leaders Needed
We are searching for leaders for Cloverbud Club, Horse Club, and Cooking Club for ages 9 and up for the 2024-2025 4-H program year. If you are interested or want more information, please contact Stacey or Sharayha at 270-685-8480.
4-H Kick-Off Night
Please join us at the Daviess County Cooperative Extension Office on September 5 from 4:30 p.m. - 6 p.m. to kick-off our 2024-2025 program year! Keep an eye on future newsletters for further details.
County Fair
4-H Fair Exhibit Books are still available! The Daviess County Lions Club Fair will be July 17-20! Exhibits must be dropped off on Tuesday, July 16 from 4-:00-7:00 p.m. Stop by the office to pick up a 4-H Fair Exhibit Book or call us to mail you one!
Dates to Remember
May 2: Cloverbud Club—5 p.m.
May 2: Feeder Calf Project at Kentuckiana Livestock Market—5:30 p.m.
May 2: Horticulture Club—6 p.m.
May 7: Area Communications Event, Grayson County
May 9: Poultry Club—6 p.m.
May 9: Market Lamb Club—6:30 p.m.
May 13: 4-H Council—5:30 p.m.
May 16: Rabbit Club—6:00 p.m.
May 16: Dairy Goat Club—6:45 p.m.
May 20: Homeschool Club—5:00 p.m.
May 20: Horse Club—6:30 p.m.
May 21: Extension Open House—5:00-7:00 p.m.
All meetings are held at the Daviess County Cooperative Extension Service Office unless otherwise noted.
Teen Conference
The 100th annual Teen Conference will be held June 11-14 at the University of Kentucky Campus in Lexington. Registration is due May 10; cost is $250. Applications will be available at the Daviess County Cooperative Extension Office. Please call 270-685-8480 if you have any questions.
Achievement and Recognition Dinner
4-H’ers and volunteers were recognized Thursday, April 11 at the Daviess County Extension Office. This year’s 4-H Vest winner for junior 4-H’ers was Liam Dominguez. The Jacket Award winner for senior 4-H members was Kelsey Splittorff. Our 4-H Achievement Award winners received pin holders for the pins they will receive from the State 4-H Office. Club leaders recognized their members with certificates and the club leaders all received an engraved 40 oz tumbler. Thanks to everyone who came!
Healthy Living for Youth—Session 2
Session 2 will include yoga and art! We will meet from 10:00 am–11:30 am at the Daviess County Extension Office on the following Fridays: June 21, June 28, July 5, and July 12. This class is for ages 9 and up; however, younger siblings aged 5 -8 may register with their 9 plus year old sibling. You will need a yoga mat. Class size is limited; please call the Extension Office to sign up.
Livestock Club Update
Our 4-H Agent, Stacey Potts, shared information about electing new officers for the Livestock club. The meeting began at 6:00 pm. Members voted on officers for the positions of President, Vice President, and Secretary. Congratulations to Jolene Raymer, Alli Dewig, and Katie Beth Osborne for their new roles!
After the elections, Stacey Potts led the club in an ice cream tasting for four different kinds of vanilla. Club members rated each ice cream based on its creaminess, texture, and flavor. Reviews were undecided on which was the favorite. All in all, the most recent 4-H Livestock meeting was a success! We hope to see you at the next meeting!
Update provided by Katie Beth Osborne
Highland 4-H Club
World Water Day was March 22nd. The Highland 4-H club started a recycling bag campaign for Highland families to do their part in saving water. They learned how plastic bags take hundreds of years to break down. During that time, the bags can contaminate our waterways and enter the food chain. Their goal was 5,000 bags. They collected a grand total of 14,028 bags in ONLY 12 days.
Shooting Sports App
Daviess County 4-H Shooting Sports Clubs will be utilizing TeamReach for communication this year. To join, download the TeamReach app and use code 4-H Marksmen2024 to join the Marksmen 4-H Club (.22, bb, and air rifle) and code 4-H Crushers2024 to join the Crushers 4-H Club (trap). You can join one or both clubs.
4-H Rabbit Club
Jolene Raymer discussed and demonstrated showmanship at this month’s 4-H Rabbit Club meeting.
KY State Fair
Kentucky State Fair will take place August 15-25 at the Kentucky Exposition Center in Louisville, KY.
Cloverbud Camp
Cloverbud camp is for youth ages 5-8 and will take place June 21-23 at West Kentucky 4-H Camp. Cost is $160 for Cloverbuds and $150 for adults (and adult must attend with their cloverbud). Forms and payment are due by May 10 to the Daviess County Extension Office. Forms are available on-line or at the Extension Office. Please call us at 270-685-8480 if you have any questions.
One Pot Italian Tortellini Dinner
Servings: 8 Serving Size: 1 cup
Ingredients:
· 1 pound lean ground beef
· 1 medium onion, chopped
· 1 medium carrot, chopped
· 3 tbsp minced garlic
· 1 tsp dried oregano
· 1 tsp Italian seasoning
· 2 (15-oz.) cans no-salt added tomato sauce
· 1 (8-oz.) package fresh-sliced mushrooms
· 4 cups prewashed spinach (remove stems and tear large leaves into pieces)
· 1 (19-oz) package frozen cheese tortellini
· 1 cup low-moisture, part-skim shredded mozzarella cheese
Source: 2022 KYNEP Food and Nutrition Calendar: East Region (4,6) Nutrition Education Program
Nutrition Facts: 340 calories; 10g total fat; 5g saturated fat; 0g trans fat; 65mg cholesterol; 400mg sodium; 36g total carbohydrate; 3g dietary fiber; 8g total sugars; 0g added sugars; 25g protein; 0% Daily Value (DV) of vitamin D; 20% DV of calcium; 30% DV of iron; 6% DV of potassium.
Directions:
1. Wash hands with warm water and soap, scrubbing for at least 20 seconds.
2. Gently scrub the onion and carrot with a clean vegetable brush under cool running water before preparing them. Rinse the mushrooms under cold running water, being sure to remove any dirt; pat dry.
3. Heat a large nonstick pot or skillet over medium heat and add ground beef, onions, and carrots. Cook until ground beef is browned and has reached an internal temperature of 160 degrees F, using a food thermometer.
4. Drain fat from ground beef mixture. Add garlic, oregano, and Italian seasoning; stir until combined.
5. Add the tomato sauce, mushrooms, and spinach. Stir until mixture comes to a boil.
6. Cover with lid and simmer on low for 10 minutes. Remove lid and gently stir in frozen tortellini. Cover and cook tortellini following package directions (usually 2 to 5 minutes).
7. Top with mozzarella cheese and allow to melt before serving.
8. Store leftovers in the refrigerator within 2 hours.
