FCS October 2022 Newsletter
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October 2022 FCS Newsletter
DATES TO REMEMBER
October 9-15
KEHA Week
October 10-14
Daviess County Schools Fall Break
October 18
Homemaker Lesson
Leader Training - Daviess County
October 18
Homemaker Council
October 19
Homemaker Lesson
Leader Training - Henderson County
October 21
Homemaker Dues are Due!
October 31
Happy Halloween!
November 6
Daylight Savings Time Ends (fall back)
November 10 and 17
Estate Planning
November 24-25
Office Closed for Thanksgiving
ESTATE PLANNING WORKSHOPS
PLEASE NOTE THE DATE CHANGE
The workshops will be held November 10th and 17th at 6:00pm at the Daviess County Extension Office. It is highly encouraged to attend both workshops.
These workshops are free and a meal will be provided. We ask that you please call the office, 270-685-8480 by November 7th to RSVP
WELCOME RACHEL!
Rachel Logue is our new horticulture program assistant. She is originally from central Kentucky and attended Murray State University where she got her Bachelors in Horticulture. She started her extension career as an intern and moved into a temp assistant position before joining us at the Daviess County Office. She enjoys reading and gardening in her spare time and is excited to dive into her new role!
STAY SAFE DURING TAILGATING SEASON
Source: Annhall Norris, food preservation extension specialist
Tailgating has been a sporting tradition for decades. For many fans, football and tailgating go hand in hand. However, poor food handling procedures at your tailgating party could result in a foodborne illness. Take the following precautions to keep you and your visitors safe from foodborne illnesses.
Wash your hands or use hand sanitizer. Parking lots don’t have access to running water so bring your own hand-wash station. Portable water jugs with a spigot can be found in the drinking water aisle of most grocery stores. Bring along liquid soap, paper towels and a bucket to catch wastewater. Wash your hands before and after preparing food and especially after using the portable restrooms. Always wash your hands before eating and encourage your tailgating friends to wash their hands before eating too.
Keep cold foods cold. Perishable food should be kept at temperatures below 40 degrees F. Use insulated coolers and plenty of ice or frozen gel packs to keep meat, poultry, sandwiches, dairy and deli salads cold. If you plan on grilling, keep the raw meat separated from ready-to-eat products and drinks. Use two coolers and designate one for raw ingredients and one for ready-to-eat.
Keep hot foods hot. Cooked foods should stay above 140 degrees F. Food can be kept hot in disposable pans on the grill. Insulated containers or Sterno heaters can also be used to keep casseroles and other cooked foods hot. If electricity is available, slow cookers are a great option for keeping foods like chili and homemade dips hot.
When grilling, use a metal-stemmed thermometer to ensure your meats reach the correct internal temperature before taking them off the grill. All poultry should be cooked to 165 degrees F and ground meats like burgers should be cooked to 160 degrees F. Roasts, steaks and chops of beef, pork, lamb and veal should be cooked to 145 degrees F. Hot dogs and bratwurst should be cooked to 165 degrees F. Never use color as an indicator of doneness.
Eat prepared food within two hours. If the outside temperature is higher than 90 degrees, consume the food within an hour.
Once you’re finished with the pre-game celebrations, remember to throw away leftovers in trash cans with plastic liners and lids before heading into the stadium. After returning home, clean and sanitize all your food preparation equipment including coolers, thermometers and utensils.
DOWNTOWN OWENSBORO TRAIL OF TREATS
Thursday, October 27th 5:30-8:00 P.M.
Owensboro.org/trail-of-treats
NEW WEBSITE
Be sure to check it out!
We have been working a new website for Daviess County Cooperative Extension. It will go live on September 30.
You will be able to access it with the same web address. It will just have a new look.
WEARING SEASONAL COLORS
Source: Jeanne Badgett, senior Extension associate for Clothing, Textiles, and Household Equipment
Often with the change of seasons, comes a change in our wardrobes. Of course, there is nothing wrong with wearing the same thing year-round, but we usually need to adapt our clothing choices to help us feel cooler or warmer, depending on the weather. When autumn arrives, we may reach for sweaters or add layers of clothing to keep us warm. Our fall wardrobe might consist of cozy clothing that usually has some texture or weight. But what about the colors? Have you noticed that clothing worn in fall often resembles the colors of the changing leaves?
Wearing clothing in colors like what we observe in nature is common. And research has established a connection between color preference and the seasons. This explains why, in general, we consider colors of the changing leaves (red, orange, yellow, etc.) to be fall wardrobe colors. Whereas we often associate colors like blue, green, or pink with spring and summer clothing. Seasons are also a way to describe our personal coloring characterized by our skin tone, eye color, and hair color. Through color analysis we determine which colors look best with our skin, eyes, and hair – or rather which colors make our skin, eyes, and hair look their best. To figure out which colors help you look your best, look at your inner arm (in natural light):
· If your inner arm has blue or pink “cool” undertones, that means summer and winter colors.
· If your inner arm has green or yellow “warm” undertones, that means spring and autumn colors.
· Most people can wear almost any color; however, it is the tint, tone, or shade of a particular color that makes a difference.
· Wearing our best colors can increase our confidence.
· Wearing unflattering colors can make us look like we feel ill.
Not sure which seasonal colors are your colors? Take a look in the mirror while wearing the color(s) in question. How do you feel or look? Happy with what you see? You are probably wearing “your” colors!
PUMPKIN BUTTER: A GREAT FALL TREAT
Pumpkin butter is a fall favorite. It is similar to apple butter in that pumpkin is slowly cooked down with water or apple juice, white or brown sugar, and some spices. However, there is a big difference between pumpkin butter and apple butter. Apple butter can be safely canned in a boiling water bath canner while pumpkin butter cannot. Pumpkin butter must always be refrigerated or frozen. Fruit jams, jellies, preserves, and butters rely on the acid that is naturally present in the fruit, along with sugar, for safe food preservation. Apples are naturally acidic. Pumpkins are not. Pumpkins are a low-acid vegetable. Without the acid to aid in safe food preservation, you cannot rely on sugar alone to prevent the growth of pathogens.
Research has shown that acidity levels vary considerably even between batches of pumpkin butter made using the same recipe. In addition, there was significant difference in thickness between batches of the same formulation. No single recipe has been found to produce a consistently safe product. At this time, there are no recommendations for canning pumpkin butter and storing at room temperature. Any pumpkin butter recipes you try should be served immediately or stored refrigerated or frozen.
Easy Pumpkin Butter
· 1 can (29 ounces) pumpkin puree
· ¾ cup apple juice
· 1 cup brown sugar
· 2 teaspoons ground cinnamon
· 2 teaspoons ground ginger
· 1 teaspoon ground nutmeg
· ½ teaspoon ground cloves
Combine all ingredients in a large pot, and bring to a boil. Reduce heat; simmer 30 minutes or until thickened. Stir frequently. Ladle into clean containers. Serve immediately or store refrigerated.
Source: Annhall Norris, Extension specialist, Food Preservation and Food Safety
HOMEMAKER HAPPENINGS
Lesson for the Month
Types of Scams
This is a Management & Safety Lesson
Roll Call
October is National Pizza Month. Name your favorite pizza topping.
Thought of the Month
“Beauty comes in all shapes and sizes. Small, large, circle, square, thin crust, thick crust, stuffed crust, extra toppings.” —Anonymous
FOYER DECORATIONS
Thanks to South Hampton for welcoming fall so beautifully.
The Extension Office will help you celebrate KEHA week in October.
KEHA WEEK
Celebrate KEHA Week October 9-15
Be sure to check out http://keha.ca.uky.edu/content/celebrate-keha-week for fun daily themes for the week and more ways to celebrate.
BROWN BAG BOOK CLUB
The Brown Bag Book Club meets at the Extension Office on the first Friday of every month. The Club is open to any homemaker. We are so glad to see them each month!
LESSON LEADER TRAINING
The next Homemaker lesson leader training will be Tuesday, November 18 at the Daviess County Extension Office and Wednesday, November 19 at Henderson County Extension Office.
November Lesson at 10:00am: Savor the Flavor: Cooking with Oils and Vinegars
January Lesson at 11:00am: Move Your Way: Exercise for Everyone
Remember there is not a lesson for December. Enjoy the holidays with your club members, family, and friends!
HOMEMAKER DUES
Bring in your membership form and DUES to the Daviess County Extension Office the week of October 10-14 and you will receive a small token of appreciation (while supplies last) for joining or renewing!
Don’t forget, we can print gift certificates for membership, they make great gifts!
CONGRATULATIONS!
Congratulations to Edna McCrady.
She was installed as the Green River Area Homemaker Treasurer at the Green River Area Homemaker Annual Meeting.
CLICK HERE to read the October Moneywise
Topic: Understanding Your Credit Score
CLICK HERE to read the October Parent Health Bulletin
CLICK HERE to read the October Adult Health Bulletin
CLICK HERE for the October recipe: Apple Spinach Salad
