Woodford County 184 Beasley Drive Versailles, KY 40383-8992 (859) 873-4601 http://woodford.ca.uky.edu

Sincerely,

M. Elizabeth Coots County Extension Agent Family & Consumer Sciences elizabeth.creed@uky.edu

You can view this newsletter & find a variety of other information & upcoming events on our county website.

Visit us at : http://ces.ca.uky.edu/woodford

Follow us on Facebook: http://www.facebook.com/woodfordcountyCES

Winter 2017-18

FCS Newsletter .

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Tips to Minimize Cooking Mess Most people can agree that cleanup is the least fun part of cooking. While you may dream of having no cleanup after cooking, you can at least have less cleanup after cooking. Start by working in a clean kitchen to begin with to save time in the long run. Once prepared to cook, cleaning as you go is probably the most helpful way to reduce piling up a huge mess. Even if it’s not possible to clean a used item with soap and water, at least rinse it off and keep it in the sink. Another tip is to be strategic while cooking. If a recipe calls for chopped tomatoes and chopped pepper; chop the pepper first so you don’t have to spend time cleaning the cutting board after the watery mess tomatoes often make. Another example would be if a recipe calls for melted butter; first melt the butter in the microwave and then use that bowl to add the other ingredients to avoid dirtying two bowls. Next time you set out to cook a meal, think about these tips to make things easier for you and your family.

Prevent Falls on the Ice

During the snowy and icy months, a person’s risk of falling increases. Typical injuries include broken ankle, hip, arms and shoulders as well as head and back injuries. LIM College recommends the following safety steps to help you be careful in the winter:

Walk like a penguin—flat footed and take short steps

Wear footwear that provides traction, such as flat and waffled rubber soles versus heals or leather

Step down, not out from curbs so that your foot does not slide

Be extra careful transitioning from one type of surface to another

Keep your arms free so that they can be used for balance

Avoid talking on cell phones so that you can pay attention

Use handrails going up and down stairs

Be aware of black ice—thin layer of ice that is difficult to see

Avoid jogging outdoors

Wear brightly colored clothes so that cars can see you

Wear hats and mittens to keep you warm

Secret Santa

Thanks to the Extension Homemakers for hosting the 38

th annual Secret Santa event! There were 42 excellent

teen elf volunteers who helped the children shop. 309 children to be exact! A wrap up meeting will be held January 25 at 6:00 p.m. at the Extension Office.

Downsizing & Organizing

March 1, 1:30 p.m.

Downsizing and complete organization of a home is an increasingly popular trend among homeowners. Downsizing to a smaller home or downsizing in “stuff” offers homeowners a number of advantages, including less maintenance and significant savings on utilities, taxes and insurance as well as decreased stress. For older adults, the downsizing process is particularly appealing as it allows for the realization of retirement goals, a simplified lifestyle and to live closer to family. This lesson will provide an overview of downsizing and organizing that will help you to understand the process and identify useful strategies.

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Learn With Us Everyone is invited to attend!

(These programs also serve as the Extension Homemaker Leader Lesson)

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Economical Entrees

January 23, 11:00 a.m.

The key to easy, healthy, and economical entrees is planning, which is half the battle. You want to serve food that is tasty and healthy, but is this always possible? Learn suggestions for purchasing and preparing easy, healthy, and economical entrees. Lesson will include information on food safety, fat, cholesterol, purchasing, preparation and taste. Samples will be included too! Studies indicate that taste is most important to all consumers. Elizabeth Coots, Woodford Co. FCS Agents, will be teaching the lesson and it will be streamed via Facebook Live. Anyone can watch it live and you can also watch the recording on Facebook, but there will be food samples if you join us at the Extension Office. Please RSVP so we can plan for the food samples.

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Interested in Extension Homemakers?

Contact us & let us know!

Tell us your name, address, e-mail, phone #, & what type of club you might be interested in (daytime, evening, or mailbox member).

Call… (859) 873-4601

Email... elizabeth.creed@uky.edu

Mail… Woodford County Extension Service 184 Beasley Drive Versailles, KY 40383

OR, Stop By…Our office is located in the County Park (in the Agriculture Resource Building)

Food Pantry

The Homemaker Council continues to support the Food Pantry Project. The facility is located at the Woodford County Park, 20 Field of Dreams Road. Hours are: Mondays - 5:00 - 7:00 p.m. Thursdays - 1:00 - 4:00 p.m. Items may be left in the Kroger or Save-A-Lot barrels in the store where you shop or you may drop them off at the facility. Contact Sharon Hardin, 873-5525 or cell, 421-1217, if you need to make special arrangements for delivery or pickup. The following items are currently needed: 1 pound bags of rice, canned pork and beans, canned potatoes, and canned spaghetti sauce. Monetary donations are always appreciated. Thank you for your continued support! Club Donations: January - Friendly Club February - Homemaker Council March - Circle of Friends Club

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Family & Consumer Sciences Newsletter

County Extension Homemaker Council Meeting

Just a reminder that the next County Extension Homemaker Council Meeting will be held Tuesday, February 6, 2018. (The date in the yearbook was incorrect.) The meeting will begin at 6:00 p.m. with refreshments starting at 5:45 p.m. The Executive Board will be providing refreshments and food-for-thought.

2018 KEHA State Elections

KEHA will be seeking nominees for five positions in the spring. Positions to be elected include President-elect (one-year term followed by three-year term as President), 2nd Vice President, Cultural Arts & Heritage Chair, Family & Individual Development Chair and International Chair. Job descriptions for these positions are available on the KEHA website (www.keha.org) in the “State Board” section or at the Extension Office. Credentials will be due by April 7, 2018. Watch for additional information in the spring.

2018 KEHA State Meeting

Mark your calendars!

May 7-9, 2018

Crowne Plaza – Louisville Airport Louisville, Kentucky

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Relatives as Parents Support Group Monthly Meetings

Did you know Woodford County has a support group for anyone who is raising a child of a relative? It is open for anyone to attend to learn about resources and ideas in your role as acting parent/guardian, as well as talk with and hear from other parents in similar situations.

The group meets from 6:30 to 7:30 p.m. the second Monday of the month from October through May. We meet at the Woodford County Public Library in Versailles. Children are also welcome to attend where they can participate in children’s activities. The group is sponsored by the Woodford County Extension Service and the Woodford County Public Schools Family Resource Centers. Join us in 2018 or let others know: Monday, January 15 Monday, February 12 Monday, March 12 Monday, April 16 Monday, May 14 For more information, contact Bianca Bargo 879-4660 bianca.bargo@woodford.kyschools.us

An Apple A Day

I’m sure everyone has heard, “An apple a day keeps the doctor away.” While there is no actual scientific evidence to support this saying, there is evidence that apples are a healthy snack. Ap-ples are a great source of both soluble and insol-uble fiber, especially if you eat the peel. And why wouldn’t you eat the peel? Apples are actually more flavorful when eaten with the peel on. One medium apple has 4 grams of fiber, which is al-most 20 percent of the daily recommended amount of fiber. That same apple is only 81 calo-ries and it does not contain any fat, sodium or cholesterol either. Apples are also a great source of vitamins A and C, Calcium and Potassi-um.

Apples are available year around, but most ripen in September and October. There are hundreds of varieties on the market today. They can be sweet, tart, soft and smooth, or crisp and crunchy, depending on the variety you choose. Apples are an easy go-to snack. Try pairing them with peanut butter, cheese or yogurt for a power packed afternoon snack or break-fast. Apples are about 85 percent water by weight. And with such a generous amount of fi-ber, they can fill you up without a lot calo-ries. Apples are also a simple and tasty way to provide a nutritious addition to any meal. Fresh apples are great in salads and salsas. They add crunch and a burst of flavor to many reci-pes. Cooked apples are a favorite as a dessert sauce or accompaniment for pork. There is an apple to suit almost everyone’s taste, so choose one today!

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Winter squash come in many shapes, sizes and colors. They are packed with antioxidants and vitamins. They don’t have any fats and can be prepared sweet or savory. The different varieties of winter squash may be substituted for each other in many recipes. Don’t be afraid to get creative. Acorn squash are small, round and shaped like an acorn. They are a great all-around squash. They have a moist, sweet, tender flesh. Acorn squash are great for baking, roasting, steaming and sautéing. Butternut squash are more popular than ever. They are beige colored and shaped like a bell. Butternut squash are the sweetest winter squash. They roast and sauté well. Best of all, they mash and puree smoothly making them perfect for soups. See recipe below. Other varieties of winter squash include Delicata Squash, which have a nice earthy flavor much like corn; blue hubbard squash, have a sweet flavor; spaghetti squash, whose flesh resembles ‘strings’, have a mildly nutty flavor; and turban squash taste like hazelnut. Reference: What’s Cooking America. (n.d). Types of Squash – Summer and Winter Squash. Retrieved October 19, 2016 from https://whatscookingamerica.net/squash.htm.

Perfect Butternut Squash Soup 2 large butternut squash, (about 4½ pounds) or 4 pounds peeled and cubed butternut squash 2 medium onions 3 cloves garlic (optional) 3 tablespoons butter or vegetable oil ½ teaspoon fine sea salt (or more to taste) 8 cups chicken broth or vegetable broth Directions 1. Halve, seed, peel and cube the butternut

squash. Set aside. 2. Peel and chop the onion. Mince the garlic. 3. Heat a large pot over medium-high heat. Add

the butter or oil and the chopped onion. Sprinkle with salt. Cook, stirring occasionally, until the onion is soft, about 3 minutes.

4. Add the garlic and cook until fragrant, about 1 minute.

5. Add the squash and broth. Bring to a boil. Cover, reduce heat to a simmer, and cook until the squash is very tender, about 20 minutes.

6. Transfer small batches to a blender. Hold a kitchen towel over the top (to prevent burns) and whirl until completely smooth, 2-3 minutes per batch. \

7. Return the soup to the pot and add more salt to taste. Prep time 15 minutes Cook time 35 minutes Yield 6 servings Nutrition Information (per serving): 309 calories, 7g fat, 53g carbohydrate, 7g protein, 6g fiber

Whatever squash you choose, be sure to pick firm, well-shaped squash that are heavy for their size and have a hard, tough skin with an intact stem. Avoid squash with sunken spots, blemishes or cuts in the skin. Winter squash should be stored in a cool, dry, well-ventilated location between 45-50 degrees F. Check on a regular basis and use within 3-6 months. Cooked squash (flesh only) can be stored frozen until needed.

Winter Squash

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Homebased Processing and Microprocessing

Are you interested in selling home-canned items? In order to do so, you need to be certified. The University of Kentucky Cooperative Extension Service, Kentucky Department of Agriculture, and Kentucky Cabinet for Health and Family Services are partnering to support farm friendly legislation. House Bill 391 and Farmers Market Legislation allow Kentucky farmers who grow and harvest produce to use their home kitchens to process value-added products, which may then be sold at registered farmers markets, certified roadside stands, or the processor’s farm. There are two separate processing categories in HB 391, Homebased Processor and Homebased Microprocessor. Persons wishing to sell both types of products must register for both programs. To qualify under either program, the final product must contain a primary or predominant ingredient which is a fruit, vegetable, nut or herb that is grown by the farmer in Kentucky. Homebased Processors may produce and sell low risk products such as fruit jams, jellies and syrups, fruit butters, baked goods, prepackaged mixed greens or herbs, and dried fruits, vegetables, nuts or herbs. There is no fee associated with becoming a Homebased Processor and no workshop attendance or recipe approval is required. However, Homebased Processors must register each year with the Kentucky Cabinet for Health and Family Services/Food Safety Branch, submit verification of an approved water source, and follow labeling requirements. Additional information and application forms are available from the Food Safety Branch, 502-564-7181.

Homebased Microprocessors may sell higher risk products such as canned tomatoes, pickled fruits and vegetables, salsas, barbecue sauce, pepper or herb jellies, herbal vinegars, low- or no-sugar jams and jellies, and pressure-canned vegetables. The first step to becoming certified as a Homebased Microprocessor is to attend a Homebased Microprocessor (HBM) workshop presented by the University of Kentucky. A Homebased Microprocessor Workshop will be held at the Woodford County Extension Office on

Thursday, February 6, 2018 from 9:30 a.m. - 3:30 p.m.

The cost of the workshop is $50.00. Next, recipes for all products to be sold under the program must be submitted to the University of Kentucky for approval, at a fee of $5.00 per recipe. Proof of workshop completion, approved recipes, draft labels for all products, and verification of an approved water source are then attached to the application for HBM certification and sent to the Cabinet for Health and Family Services/Food Safety Branch, along with a $50.00 certification fee. Once full HBM certification is received from the Food Safety Branch, it is up to the Homebased Microprocessor to follow approved recipes and recommended safe canning procedures in producing their value-added products. The $50.00 certification fee must be paid to the Food Safety Branch each year that you wish to sell under the program. For more information, contact Elizabeth at elizabeth.coots@uky.edu or 873-4601. You can also find more information and other training dates and locations online at: http://fcs-hes.ca.uky.edu/homebased_processing_microprocessing

Holiday Cooking on a Budget December 5, 2017, Woodford Co. Public Library Explore how you can serve healthier meals during the holidays while staying on a budget. You will leave with tips and tricks for cooking during the holidays as well as managing your money throughout this time of the year.

Did You Read the Ingredients? February 13, 2018, Woodford Co. Senior Center Figure out how to know what is in the food you see at the grocery store. Is it really sugar free? Is it really healthy? Bring your favorite food package from home as part of the discussion!

Be Food Safe & Stretch Your Dollar April 10, 2018, Woodford Co. Extension Service Instead of having to throw away leftovers and moldy foods, learn how to plan to avoid this all while keeping you and your family safe from foodborne illness.

Managing Your Money January 9, 2018, Woodford Co. Public Library Learn to grocery shop more wisely to keep money in your pocketbook. We’ll talk about how to navigate the grocery store aisles and making a budget for food pur-chases.

Meals for Everyone March 13, 2018, Woodford Co. Senior Center Want to make mealtime easier? Plan ahead! You’ll leave with meal planning resources and recipes that your fam-ily is sure to enjoy!

Run for the Roses May 15, 2018, Woodford Co. Extension Service Not enough time in the day? Learn how to organize your time so you can really can feel accomplished at the end of the week and eat quick, healthy meals in the mean-time.

All classes are FREE (but please register so we can plan the food samples for each class).

Door prizes for every participant!

Call 873-4601 or email elizabeth.coots@uky.edu

Monthly Groups

Relatives as Parents Support Group

2nd Monday of each month

6:30 p.m. - 7:30 p.m., October to May

Woodford Co. Public Library.

Contact Elizabeth for more info.

Painting with Bessie

Mondays, 10:30 a.m.-2:30 p.m.

Decorative painting workshop.

Contact Bessie Bain at 873-5658 for

information about projects & supplies.

Herbalists

1st Monday each month, 7:00 p.m.

Contact Christine Schelble at

619-5234 for more information.

Sit-n-Sew

Every Thursday, 9:00 a.m.-4:00 p.m.

Drop-in and bring a project to work on.

Scrap Happy Quilters

1st Thursday each month,

2:30 p.m.-4:30 p.m.

Classes & events are held at the Agriculture Resource Building (184 Beasley Drive, Versailles, Kentucky), unless otherwise noted, & are open to the public. Call 859-873-4601 for registration & details. Some classes have limited spaces. Please note the registration deadlines to help instructors plan supplies & teaching materials.

January 9, 6:30 p.m. Skills for Life Series: Managing Your Money Woodford County Public Library January 15 Martin Luther King Jr. Day Woodford County Extension Office Closed January 15, 6:30 p.m. Relatives as Parents Meeting Woodford County Public Library January 23, 11:00 a.m. Economical Entrees (Facebook Live Watch Party

at the Extension Office) January 25, 6:00 p.m. Secret Santa Wrap-up Meeting January 30, 10:00 a.m. Extension Homemaker Scholarship Committee February 6, 6:00 p.m. Council Extension Homemaker Council Meeting February 8, 9:30 a.m. - 3:30 p.m. Homebased Microprocessor Training February 12, 6:30 p.m. Relatives as Parents Meeting Woodford County Public Library

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