Volume 1, Issue 7

Programs in agriculture and natural resources, 4-H youth development, family and consumer sciences, and resource development. University of Tennessee Institute of Agriculture, U.S. Department of Agriculture and county governments cooperating.

UT Extension provides equal opportunities in programs and employment

Phone: 615-452-1423 Fax: 615-230-7613 tallan@utk.edu

Theresa Allan, M.S., Extension Agent Family & Consumer Sciences

658 Hartsville Pike Gallatin, Tennessee 37066

Happy Sumner!!

Hope you are staying cool and having a great summer. Be careful in the heat and be sure and read heat suggestions in this newsletter. We do know there will be a Sumner County Fair this year. It may be the last year depending on the attendance and revenue. If your fce club wants a booth, the theme is ‘’Let’s Get Together”. There will be club awards for the best decorated booths again this year. If you plan to have a booth, let Ana know by July 10th or we will release the booth space to other clubs and businesses in Sumner County.

BUT WE DO NEED Volunteers to work on Monday with entries at the fair. If you plan to volunteer, give Ana a call and then you will be allowed to check your entries in at 1:00 on that Monday before the Fair opens to the public at 2:00. If you need instructions on how to enter items at the fair, that can be covered at 1:00 also. Oak Grove Neighbors have volunteered to man the Baking Contest. Our County Council meeting will be July 17th, I will be out of town at Homebuyer Training recertification but Janet Burgett will be discussing the Mansker Station trip for fce clubs, and other programs for 2012. Bring suggestions for workshops and/or trips or ideas your club members have. Summer is a great time to think of Christmas. When you gather vegetables and fruits from your garden or the produce markets think of making jams, salsa, relishes that will make excellent Christmas gifts. Then come December your gift shopping will be already done. Try the Spiced Blueberry Peach Jam recipe enclosed.

Count it all Joy!

JULY

1st – New 50 Year Member Applications Due

4th – Independence Day

12th – Kate Bagnal Scholarship Applications Due

17th – County Council Meeting

10:00 - 11:30 am

19-23rd – NAFCE Conference

30-August 5th – Sumner County Fair

AUGUST

28-29th – FCL Training (Lebanon)

SUMNER COUNTY FAIR July 30th – August 5th, 2012

Fair Booth Theme

“Let’s Get Together”

Open only to Family & Community Education Club Members. All Educational Exhibits must be entered by 12:00 Noon on Monday, July 30th. Doors of the Women’s Building will be locked every night at 10:00 p.m. Entries MUST be removed between 1:00 p.m. and 2:30 p.m. on SUNDAY. This class will be judged on Tuesday morning. Awards will be on the basis of the following score card:

Originality or Creativity……………..…….35 points Educational Value………………………...40 points Attractiveness…………...……….………..25 points

Premiums: 1st Place $65, 2nd Place $60 3rd Place $55, 4th Place $50 & Participant $40

For more information visit: www.sumnercountytnfair.com

We need fce Volunteers to assist on Monday with check-in of entries, Tuesday to assist with judging and ribbons. The Baking Contest will take place at the EXTENSION OFFICE, so the baked goods don’t melt before they get judged! PLEASE VOLUNTEER - Ana has the sign-up sheets with time slots. Just call her and select your favorite time to work. This will count as CVU time!!!!!!! Make sure you log your time on your CVU Log Sheet.

2012 June Dairy Recipe Contest Winners:

APPETIZERS

First Place

Elizabeth Crites of Number One

SALADS

First Place

Sherrill Charlton of Number One

Second Place

Jessie Austin of Cross Roads

VEGETABLE CASSEROLES

First Place

Kittie Davis of Oak Grove Neighbors

Third Place

Earline Rowe of Number One

DESSERTS

Third Place

Barbara Pace of Heritage

MAIN DISH

Second Place

Doreen Erlewine of Number One

Cultural Arts and Fashion Revue Winners will be representing Sumner County at the Central

Region Annual meeting in Coffee County, Thursday-September

13th. All winners are responsible for taking your winning items to

the meeting.

Dangerous Diets Fad diets are popular because

they can produce quick ---

though temporary --- weight

loss, but some of them can be

hazardous to your health,

especially those involving:

FASTING/DETOX

These are often starvation diets in disguise, and

they can cause headaches, fatigue and stomach

upset. If you consume little or no protein, your

body starts breaking down muscle, resulting in a

higher percentage of body fat. You can also lose

electrolytes and risk life-threatening organ

damage. This approach is different from the

medically supervised liquid diets or very low-

calorie diets sometimes used for severe obesity.

SUPPLEMENTS/INJECTIONS

The Food and Drug Administration has banned

supplements containing potentially dangerous

ingredients, has not approved HCG (injection or

homeopathic) and ADHD medications for weight

loss and has warned against substances such as

aconite, bitter orange and country mallow.

HIGH PROTEIN/LOW CARB

High-protein, high-fat diets may increase your

risk of heart disease and stress your kidneys,

leading to kidney failure. Complex carbohydrates

(whole grains and produce) promote good health

and should be limited only if medically advised.

ONE “MAGIC” INGREDIENT

Lemon juice, cabbage and vinegar aren’t magical

diet aids. The “grapefruit” diet can be especially

harmful for people taking certain medications for

depression, hypertension and cholesterol. Bottom

line: Avoid methods that severely restrict other

foods.

GET THE REAL SKINNY

Fad diets are often based on the above strategies.

If a diet promises results too good to be true, just

say “no” and focus on portion control, exercise

and a healthy, balanced diet instead.

TopHealth: July 2012

Healthy Weekend

SPLURGES

Weekends can be tricky for people who are watching their weight – eating out and having cocktails with friends are perfect opportunities to blow a diet. But some experts say that sensible splurges might make it easier to stick to a diet long-term. The key is to do it right!!!

Accept your splurge foods. Chances are

that your desire for a favorite decadent food isn’t going to change, so indulge occasionally and in controlled portions.

Plan ahead. Have a healthy breakfast with fiber-

rich foods to prevent over-eating high-calorie foods later. Want dessert? Choose one at the start of your meal. It might make it easier to forgo the creamy chowder or bread basket.

Do some research. Look up the calorie

content of your favorite treats, then see if a lower calorie item might do just as well. For example, a hot fudge sundae packs a calorie wallop, while a lighter dessert such as a small brownie with frozen yogurt might satisfy.

Share the fun. Split an entrée with a friend or

wrap up half before you begin eating, and don’t feel compelled to clean your plate.

Watch the specialty coffees. Drink water

or seltzer beverage, and remember that decked-out coffees can have more calories than dessert.

Savor the moment. Make the splurge

worthwhile by having only what you love, then use all your senses to delight in each morsel – eat slowly and notice the texture, smell and mouth appeal.

TopHealth: July 2012

Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

1

2

3

4 HOLIDAY

Office Closed!!!

5

6

Auction

Cross Roads 10:30 a.m.

Extension Office

7

8

9

Theresa at CYFAR

Employee Interviews

10

Theresa at Mim

Camp

11

ABO

BOOKS 12:00 Noon

Extension Office

Heritage-Meet at Birdwell’s

Chapel-Annual Trip to Helping

Hands

12

Number One 10:30 a.m.

Extension Office

Parenting Apart 1:00-5:00 pm

Extension Office

13

Theresa at Mim Camp

14

15

16

Oak Grove Neighbors 10:00 am Extension

Office

17 County Council

Meeting 10:00-11:30

Extension Office

18

Hendersonville

10:30 a.m. Christian Manor

19

Portland

Homemakers 11 a.m.

20

21

22

23

24

25

Upper Sumner 10:30 a.m.

Theresa at Gallatin City Employees-

Healthy Summer Eating

Program

26

Theresa at

CYFAR Training at SC School Board Office

27

Set up Fair Booths

28

29

30

COUNTY FAIR Canning & Crafts Entries 2-7 pm

31

COUNTY FAIR Judging Entries & Booths 9:00 am

1 August COUNTY FAIR BAKE DAY!!

Entries 10-11 am Judging

11-12 am Extension Office

2 August

COUNTY FAIR

3 August

COUNTY FAIR

5 August

COUNTY FAIR

JULY 2012

2011

Theresa at THDA Training

Theresa at 4-H Sewing Camp 1-5 pm Demo Kitchen/Big Room

Theresa at FCS Annual Conference – Franklin, Tennessee

Christmas in July

Sumner is a great time to think about Christmas. As you visit the garden or Farmer’s Market, think of what jams, relishes, pickles, you could make that would be great Christmas gifts. Come December, everyone loves to get homemade goodies. And this would reduce your Holiday stress – or allow more fun time to do fun holiday things instead of shopping at the mall. Here are some suggestions:

Sweet Pepper Relish Yield: About 6 pint jars

5 cups ground green bell peppers (about 7 to 8 peppers, or 3 to 4 pounds before grinding) 5 cups ground red bell peppers (about 7 to 8 peppers, or 3 to 4 pounds before grinding) 1-1/2 cups ground onion (3 medium yellow onions, 2.5 to 3 inches diameter, before grinding) 2-1/2 cups cider or white distilled vinegar (5%) 2 cups sugar 4 teaspoons pickling salt 4 teaspoons mustard seed Wash peppers well; trim to remove stems and seeds. Peel, core and wash onions. Cut peppers and onions into large pieces. Coarsely grind peppers and onions (see Note at end of procedure). Measure 5 cups of each type of ground bell peppers with their juice, and 1-1/2 cups of the ground onion, including juice. Combine the measured peppers and onions with the remaining ingredients into a large stockpot. Bring the mixture to a boil over high heat. Reduce heat and cook at a low boil for 30 minutes, stirring often to prevent scorching. Fill the hot relish into prepared hot pint jars, leaving ½-inch headspace. If needed, remove air bubbles and re-adjust headspace to ½-inch. Wipe rims of jars with a dampened clean paper towel. Adjust lids and bands. Process in a boiling water canner 10 minutes.

Sweet Apple Relish Yield: About 4 pint jars

4 pounds apples, peeled, cored and sliced thin

1¼ cups distilled white vinegar (5%)

1 cup sugar

½ cup light corn syrup

2/3 cup water

1½ teaspoons whole cloves

2 sticks cinnamon (3-inch pieces), broken up

1 teaspoon whole allspice Wash apples, peel, core and slice thin. Immerse cut apples in a solution of ½ teaspoon ascorbic acid and 2 quarts of water to prevent browning. Combine vinegar, sugar, corn syrup, water, cloves, cinnamon and allspice; bring to a boil. Drain apples and add to syrup. Simmer 3 minutes, stirring occasionally. Bring to a boil. Pack hot apple slices into hot jars, leaving ½ inch headspace. Fill jars with boiling hot syrup, leaving ½ inch headspace, making sure apples are completely covered. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a boiling water canner 10 minutes.

Pear Relish Yield: About 10 pint jars

2 gallons pears 6 large onions 6 sweet green peppers 6 sweet red peppers 1 bunch celery 3 cups sugar 1 tablespoon allspice 1 tablespoon salt 5 cups vinegar (5%) Wash the pears, onions, peppers and celery in cold water. Peel and core the pears. Remove stems and seeds from the peppers. Clean the celery; peel the onions. Put pears and vegetables through a food chopper. Stir the sugar, allspice, salt and vinegar into the chopped mixture and let stand, covered, overnight in the refrigerator. Heat the relish mixture to boiling; simmer 5 minutes. Pack hot relish into hot pint jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a boiling water canner 20 minutes.

Spiced Blueberry-Peach

Jam

(without added pectin)

4 cups chopped or ground

peaches (about 4 pounds)

4 cups blueberries (about 1

quart fresh blueberries or 2

ten-ounce packages of

unsweetened frozen

blueberries)

2 tablespoons lemon juice

½ cup water

5-½ cups sugar

½ teaspoon salt

1 stick cinnamon

½ teaspoon whole cloves

¼ teaspoon whole allspice

Yield: About 6 or 7 half-pint

jars

Sort and wash fully ripe

peaches; peel and remove

pits. Chop or grind peaches.

Sort, wash, and remove any

stems from fresh blueberries.

Thaw frozen berries. To

make jam: measure fruits

into a kettle; add lemon juice

and water. Cover, bring to a

boil, and simmer for 10

minutes, stirring occasional-

ly. Add sugar and salt; stir

well. Add spices tied in

cheesecloth. Boil rapidly,

stirring constantly, to 9

degrees F. above the boiling

point of water, or until the

mixture thickens. Remove

from heat; take out spices.

Skim.

Fill hot jam immediately into

hot, sterile jars, leaving ¼

inch headspace. Wipe rims

of jars with a dampened

clean paper towel; adjust

two-piece metal canning lids.

Process in a boiling water

canner 10 minutes.

Source: NCHF Preservation

Summer Heat Warnings!!!

Heat Stress Alert Summer in Tennessee brings the sun and high temperatures outdoors. Working in the sun and heat can cause heat illness which can be a matter of life and death.

Workers die from heat stroke every summer and every death is preventable. Deaths from working in the heat have occurred in

Tennessee in recent years.

When heat stroke doesn’t kill immediately, it can shut down major body organs causing acute heart, liver, kidney and muscle damage, nervous system problems, and blood disorders.

Having a serious injury or death occur at work affects everyone at the worksite. Workers suffering from heat exhaustion are also at great risk for accidents since they are less alert and can be confused. Signs of heat stress:

*Headache *Weakness *Irritability *Dizziness or fainting *Wet skin *Thirst *Nausea or vomiting

WARNING: If you feel faint, confused or if you vomit—you need help fast!!! Signs of heat stroke: *May be confused *May be unable to think clearly *May pass out *May have (seizures) fits *May stop sweating

Daily Checklist to Prevent Heat Stress or Stroke

Drink water often Rest in the shade

Report heat symptoms early Know what to do in an emergency

Water, Rest, Shade!

One year, Tim's family was having the "extended family" 4th of July cookout at their home.

One of the special treats that year was the lighting of the fireworks (Roman candles, bottle rockets, missile batteries, etc.) they had bought out of state (they're illegal in their state, of course!)

Just before they were to arrive, a cousin calls, saying their neighbor's plans had just fallen

through, and could they bring them along to the picnic - they even had extra food to bring. "Sure, the more the merrier!"

Upon arrival and meeting of their cousin's neighbor, it is discovered that he's a police officer. The father turns as innocently as he can to Tim, and whispers to him to grab the paper bag of

fireworks sitting in the kitchen and hide them somewhere quickly. Tim disappears, and the father changes the topic to food for the day. This family had brought some chicken to grill, so the father tells them the gas grill is all set to use out back - just turn on the gas and push the

ignition button with the lid still closed.

They head out to the back as Tim comes back in through the front door. The father hurries to him and says "Whew, that was close! That man's a police officer, and he almost saw the

fireworks. Did you hide them real well?" "Oh, yeah, nobody will ever think to look in the grill!

Fourth of July can be a great holiday to grill out with your family and friends while staying at

home. But if you are trying to be frugal this year with the Celebration of Independence, here are some

cost saving tips:

Don’t buy your own fireworks. Watch them in your local city.

OR BUY BULK LAST MINUTE – At the last minute, many stands start reducing or grouping

fireworks together because they don’t want to have

leftovers.

Make gallons of lemonade, fruit punch or tea

instead of buying individual boxed drinks or cans.

Check your grocery coupons to purchase meat,

sides, and drinks for your meal.

When grilling out, you can ask friends or neighbors

to join you and bring side items or other food.

This pot luck meal can be an innovative way to try

different recipes of food while not having to buy all of it yourself.

Mansker Station Mansker's Fort Welcome Center

Ret

All tours begin at the Mansker Station Welcome Center where visitors can browse through the museum. To go inside fort and historic home there is a fee: Group Rate: $6.00 (15 or more)

Directions From Nashville: Follow I-65 North to Exit 97 - Long Hollow Pike. Turn right and follow the signs to Caldwell Drive. Historic Mansker Station is located in Moss-Wright Park, and the entrance is on the right. (705 Caldwell Dr. Goodlettsville, TN 37072) Phone: 615-859-3678.

Mansker's Fort

Mansker's Fort is an authentic reconstruction of a 1779 frontier forted station typical of early Cumberland settlements. While at the fort, you can experience the lifestyles of early settlers through living history demonstrations. Enjoy yesterdays as they come alive inside the fort. Touch hand-hewn timbers, see the blacksmith work, and smell the smoke from the cook fire. With your visit, come to know some of the strong faith and hardy spirit of the people who lived here more than 200 years ago.

All Club Presidents: please call Ana (452-1423) by July 9th with number of club members attending this event so that we can make reservations!!!

Fall fce Picnic

Tuesday, September 18, 2012