4-H May
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4-H Newsletter May 2025
Dates to Remembers
May 3: Marigolds at the Market, 8:00 am
May 6: Marksmen Practice, 5:30 pm
May 7: Deadline for 4-H Camp sign-up
May 7: Goat Club, 6:00 pm
May 8: Crushers Practice, 5:30 pm
May 8: Rabbit Club, 6:00 pm
May 12: 4-H Council, 5:30 pm
May 14: Western KY Cloverbud Camp applications due
May 15: Poultry Club, 6:00 pm
May 19: Cloverbuds, 6:00-7:00 pm
May 20: Open House, 5:00 pm
May 20: Marksmen Practice, 5:30 pm
May 22: Crushers Practice, 5:30 pm
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.
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!
4-H Recognition
The 4-H Recognition Night (originally scheduled for May 1st), has been cancelled. In lieu of this, 4-H award winners and volunteers will be recognized for their accomplishments at the Extension Open House. It will be held near the tent in the parking lot at 6:00 pm.
Shooting Sports
Daviess County 4-H Shooting Sports Clubs will be utilizing TeamReach for communication. To join, download the TeamReach app and use code 4-HMarksmen2025 to join the Marksmen 4-H Club (.22, bb, and air rifle) and code 4-HCrushers2025 to join the Crushers 4-H Club (trap). You can join one or both clubs.
Crushers
Practices will be held at the Daviess County Fish & Game, located at 1370 S Chestnut Grove Rd, Lewisport, KY 42351, at 5:30 pm
May practice is scheduled for May 8th.
Marksmen
Practices will be held at the warehouse in Philpot, at 5:30 pm.
May practices are scheduled for May 6th and 20th.
Sewing Classes
Pillowcase
Participants will make a pillowcase which can then be entered into the county fair. The class is limited to 6 people, so be sure to sign up soon!
- Tuesday, July 8 from 8:30 am to noon
- For aged 9 and up
- $5.00 registration fee due at sign up
Skirt
Participants will make a skirt with an elastic waistband that can then be entered into the county fair. There may also be an opportunity to participate in the Jr. Fashion Show at the state fair in August. The class is limited to 4 people, so be sure to sign up soon!
- Thursday, July 10 from 8:30 am to 3:30 pm
- For ages 10-14
- $5.00 registration fee due at sign-up
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 grow
Saturday, May 3
8:00 a.m. to 12:00 p.m. *While supplies last
State Fair
Kentucky State Fair will take place August 14-24 at the Kentucky Exposition Center in Louisville, KY.
4-H Camp
There will be a mandatory 4-H Camper & Parent Orientation. They will be held Wednesday, May 21 at 10:00 am and Thursday, May 22 at 5:30 pm. You only need to attend one session.
See .pdf of newsletter on our website for flyers about:
- 4-H Camp
- Passport Kitchen
- West KY Cloverbud Camp
- Pop Club
Banana Pancakes
Ingredients:
- 2 large very ripe bananas
- 1 cup low-fat milk
- 2 tablespoons packed light brown sugar
- 1 1/2 tablespoons vanilla extract
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 cup chopped pecans or walnuts (optional)
- Nonstick cooking spray
Directions
- Wash hands with warm water and soap, scrubbing for at least 20 seconds.
- Preheat a skillet or griddle on the stove over medium-low heat.
- In a medium bowl, mash the very ripe bananas using a fork or masher. Stir in the milk, brown sugar, and vanilla extract. Mix until combined.
- Add the flour, baking powder, salt, and cinnamon. Mix just until the batter is moistened with no dry spots remaining. Batter will be lumpy. Fold in nuts if using.
- Spray the heated skillet or griddle with nonstick cooking spray. Drop about a 1/4 cup of the batter into sections of the pan and spread out each into a 4-inch round.
- Cook pancakes until bubbles form on top and the edges start to brown, about 6 to 8 minutes. Flip and continue cooking until the bottoms of the pancakes are golden brown and easily release from the pan, about 3 to 4 minutes more.
- Transfer the pancakes to a warm plate. Repeat, cooking the remaining batter.
- To serve, stack 2 pancakes on a plate and top with desired toppings. Serve immediately.
- Refrigerate leftovers within 2 hours.
Nutrition Facts per Serving:
140 calories; 0.5g total fat; 0g saturated fat; 0g trans-fat; 0mg cholesterol; 85mg sodium; 29g total carbohydrate; 2g dietary fiber; 9g total sugars; 4g added sugars; 3g protein; 0% Daily Value of vitamin D; 15% Daily Value of calcium; 6% Daily Value of iron; 4% Daily Value of potassium
