Cooperative Extension Service Wayne County 255 Rolling Hills Blvd. Monticello, KY 42633 (606) 348-8453 Fax: (606) 348-8460 www.ca.uky.edu/ces

ewsletter October 2014

Dear Homemaker, Can’t you feel the crispness of fall in the air? I’m excited for what the season brings; the changing of leaves, pumpkin patches, fall festivals, tasty recipes, and the list goes on! Not to mention, Homemaker Week which is October 12-18. Celebrate with your club by planning something special at your October meeting. International Festival Day will be October 16 at Somerset Community College. The theme for this year is ‘Family Farming-Feeding the World’. Wayne County Homemakers will continue the tradition of providing breakfast breads and muffins for the event. If you choose to provide food, please bring it to the Extension Office by 4 p.m. on Wednesday. If you’d like to help serve at the event, call ahead and make plans to do so. We will leave the office at 7:45 a.m. on Thursday. This is a wonderful way to represent our local Homemakers in a surrounding county!

“I’m so glad I live in a world where there are Octobers.” -L.M. Montgomery,

Anne of Green Gables

Cooperative Extension Agent for Family & Consumer Sciences

JGP/cm

ATTENTION: Blood Drive Date Changed! October 14, 12-6 p.m.

The next community blood drive will be held at the Extension Office (lower level) from 12 noon-6 p.m. Clubs to work the drive: Sunnybrook 11:45-3:00 (Town and Country Plaza marquee sign) and Silver Thimbles 3:00-6:15 p.m. It is important to have one or two people from your club to work. Bring 3 dozen homemade or deli cookies, or something good for donors to eat. ALL Homemakers are asked to tell others about the drive anyway you can. Remember that you can earn Homemaker bucks by volun-teering to work the blood drive!

Christmas Village - November 15, 9 a.m.-2 p.m. Christmas Village is just around the corner so make sure your clubs are making preparations for that day. The tree theme is cardinals and poinsettias. Each club has been asked to bring 5 cardinals (labeled with club name and hangers) and 3 small bird houses (for tree or table). Take theses items to your October club meeting so that they can be brought to the Extension Office. One representative from each club needs to be present for Christmas Village set-up on Friday, November 14 at 8:30 a.m.

‘Decking the Halls’ with Extension! November 19, 10 a.m.-2 p.m.

The Extension Office will be ‘decking the halls’ this year in lieu of cele-brating 100 years of Cooperative Extension! We ask that each Home-maker club have 2 representatives help with decorating the office from 10 a.m.-2 p.m. Each program area (FCS, Ag, & 4H) will have their own Christmas tree to decorate as well as one tree that will represent the centennial celebration. Get in the Christmas spirit by joining us!

Homemaker Cooking Club Even though the Cooking Club has met for the first time, it’s not too late to sign up. To become a member, stop by the Extension Office and fill out a Homemaker membership form and pay the yearly fee of $10. Those who are already Homemaker members can join at no cost. The club meets the 4th Thursday of the month (this will vary around holidays). Mark your calendars with these dates throughout the year: October 23, November 20, December 11, Janu-ary 22, February 19, March 26, April 23, May 28. Cooking Club Officers: President-Brenda Buster, Vice President-

Brenda Upchurch, Treasurer-Bonnetta Bertram, & Secretary-Kathy Peek.

Five Dollar Homemaker Bucks Not redeemable for cash value, Extension Homemaker Promotion Only $5

KEHA Mission: Improving the quality of life for families and communities through leadership development, volunteer service, and education. $5 $5

$5

Want a piece of fruit that comes in a variety of flavors and colors and can be used in both sweet and savory dishes? Apples are exactly that! They can be used in desserts like pies and crum-bles, but can also compliment savory dishes like pork tenderloin. Better yet, they’re perfectly good on their own! In Kentucky, the growing season for apples starts in the beginning of July and runs through the beginning of December. If you are interested in learning more about Kentucky apples or wanting to grow your own apples, visit: http://www.uky.edu/Ag/CCD/introsheets/apples.pdf Different colors of apples not only provide different flavors like sweet or tart, but they also provide different health benefits. Red apples, such as Red Delicious, are good for the heart, urinary tract and help with memory. Green apples, like Granny Smith, aid with vision, bones and teeth. The peel of the apple is a great source of fiber, which can help promote weight loss. Look for the different varieties of apples at your grocery store or local farmers market. Apples can be consumed in a variety of ways. While they can be enjoyed in their natural state, apples can also be made into applesauce, apple juice and apple cider. These versatile fruits don’t need to be stored in the refrigerator unless you cut them into slices or make them into ap-plesauce or juice. Don’t forget to wash your apple before you eat it. Prepared apple slices, can save you time, eliminate the need for a knife and can be found at most grocery stores. Try using apples in one of your holiday dishes to provide flavor and nutrients. Source: Janet Mullins, Extension Specialist for Food and Nutrition, University Of Kentucky; College of Agriculture, Food and Environment

Seasonal Produce: Apples

October is Breast Cancer Awareness Month Breast cancer is the second most common kind of cancer in women. About 1 in 8 women born today in the United States will get breast cancer at some point. The good news is that many women can survive breast cancer if it’s found and treated early. A mammogram – the screening test for breast cancer – can help find breast cancer early when it’s easier to treat. National Breast Cancer Awareness Month is a chance to raise awareness about the importance of early detection of breast cancer. Make a difference!

Spread the word about mammograms and encourage communities, organizations, families, and in-dividuals to get involved.

Pumpkin Parfait The rich flavor of pumpkin with granola is a delicious combination. Try this recipe for breakfast or an after-meal treat. The foods in bold type are USDA Foods. Ingredients: • 1 can (about 15 ounces) low-sodium pumpkin • 3 cups fat-free or low-fat vanilla yogurt • ¼ teaspoon ground cinnamon • ¼ teaspoon ground nutmeg Granola: • ¼ cup raisins • ½ cup quick cooking oats • ½ cup rice crisps • 1 tablespoon vegetable oil • ¼ cup brown (or white) sugar Directions: 1.Preheat oven to 325 degrees F. 2.In a blender or with a fork, blend the pumpkin until smooth. 3.Mix pumpkin, yogurt, and spices in a bowl. 4.In another bowl, mix the granola ingredients: raisins, quick cooking oats, rice crisps, oil, and sugar. 5.Spread granola on a baking pan. Bake for 10 minutes. 6.Let the granola cool down until it hardens. Then, break it apart or crush it into small pieces. 7.Spoon the pumpkin into 6 medium-size glasses or bowls. 8.Put granola on top of the pumpkin in each glass or bowl. Spoon the pumpkin and granola in layers until all have been added to a glass or bowl. 9.Serve immediately or refrigerate. Nutrition Facts: Serving Size 1 cup (217g), Calories 226, Total fat 4.5g, Saturated fat 1.5g, Cholesterol 6mg, Sodi-um 107 mg, Carbohydrate 40g, Dietary Fiber 3g, Sugars 29g, Protein8gVitamin A 223% DV, Vita-min C9% DV, Calcium 24% DV, Iron 10% DV. Percent Daily Values are based on a 2,000 calorie diet. http://www.whatscooking.fns.usda.gov/sites/default/files/featuredlinks/HarvestofRecipes.pdf

Homemaker Art Club The Homemaker Art Club was a huge success and gained 8 new members for Wayne County Homemakers. Seth Hart taught the lesson and participants learned the technique of positive/negative drawing and each created their own piece of art work to take home. Each month will focus on a different form of art. It’s not too late to join if you’re interested. Simply stop by the Extension Office and fill out a Homemaker membership form and pay the yearly fee of $10. If you’re already a Homemaker member, you can

join at no cost. Mark your calendars for these Art Club dates throughout the year: October 21, November 18, December 16, January 27, February 17, March 24, April 28, May 19.

Fall Festivities Day

9-23-14

A New Take on an Old Favorite: Green Bean Casserole

Are you trying to eat healthier this holiday season without giving up your favorite dishes? You can, by making some simple substitutions to reduce fat, salt and add-ed sugar. Use skim milk instead of whole milk, vegetable oils instead of butter or lard and low-sodium ingredients when available. Use spices and herbs to boost the flavor of foods, instead of extra sugar and salt. Try this recipe from USDA’s

MyPlate for a healthier version of a traditional holiday favorite. Sarah’s Green Bean Casserole Ingredients: 4 cups fresh green beans, trimmed 1 cup onions, diced 2 cups mushrooms, diced 1½ tablespoons butter 2 tablespoons flour 1 cup skim milk 1 tablespoon Worcestershire sauce 1/8 teaspoon black pepper 1/8 teaspoon garlic powder ¾ teaspoon salt 16 low-sodium, whole wheat crackers 1 teaspoon olive oil ½ teaspoon onion powder Instructions: Blanch the green beans in boiling water for about 3 minutes for crisper beans, longer for a softer texture. Then plunge in ice water. Drain and set aside. Place diced onions and mushrooms in a microwaveable bowl and microwave for about 1½ minutes on high to soften. Set aside. Melt the butter over medium heat. Once heated, stir in flour with a whisk and cook for about 2 minutes, continuously whisking. Whisk in the milk and cook over low heat until you have a thick white sauce. Stir in Worcestershire sauce, garlic powder, black pepper and salt. Stir the drained green beans, onions and mushrooms into the white sauce. Pour into a casserole dish sprayed with nonstick spray. Crush the crackers and toss cracker crumbs with olive oil and onion powder. Sprinkle over the top of the casserole. Bake at 350 degrees F for about 30 minutes or until crackers are golden brown. Nutrition information per portion: Calories 116, saturated fat 2 g, carbohydrate 17 g, dietary fiber 3 g, cholesterol 6 mg, sodium 274 mg Serves 8 Reference: Chang, Sara. (November 8, 2013). Makeover Your Holiday Meals with MyPlate!—Week 1. Retrieved July 7, 2014 from http://blogs.usda.gov/2013/11/18/makeover-your-holiday-meals-with-myplate-week-1/#more-48576 Source: Debbie Clouthier, Extension Associate for Food Safety and Preservation, University of Kentucky; College of Agri-culture, Food and Environment

Avoid trick-or-treating alone. Walk in groups or with a trusted adult.

Fasten reflective tape to costumes and bags to help drivers see you.

Examine all treats for choking hazards and tampering before eating them. Limit the amount of treats you eat.

Hold a flashlight while trick-or-treating to help you see and others see you. Always WALK and don't run from house to house.

Always test make-up in a small area first. Remove it before bedtime to prevent possible skin and eye irritation.

Look both ways before crossing the street. Use established crosswalks wherever possible.

Lower your risk for serious eye injury by not wearing decorative contact lenses.

Only walk on sidewalks whenever possible, or on the far edge of the road facing traffic to stay safe.

Wear well-fitting masks, costumes, and shoes to avoid blocked vision, trips, and falls.

Eat only factory-wrapped treats. Avoid eating homemade treats made by strangers.

Enter homes only if you're with a trusted adult.

Never walk near lit candles or luminaries. Be sure to wear flame-resistant costumes.

Swords, knives, and similar costume accessories should be short, soft, and flexible.

Source: CDC-Halloween Safety Tips for Children