Spring 2013 UPCOMING EVENTS & MEETINGS April 2 Leadership Training April 10 Set up for Recog. Day April 11 Recognition Day Apr. 13 Leadership Retreat applications due April 20 Adventures in Ag Day April 20 4H-4K Run April 23 FCL Training in Lebanon April 26 County Council Mtg. May 15 Creative Writing Due May 18 Project Linus May 27-30 Leadership (Camp) Retreat June 6 Cultural Arts Day June 6 Dairy Day Rutherford County Extension Lane Agri-Park 315 John R Rice Blvd. Suite 101 Murfreesboro, TN 37129 Pat Whitaker, Extension Agent Email: [email protected]Rutherford County fce NEWSLETTER High Tea for fce High Tea for fce, the 2013 recognition luncheon will be Thursday, April 11 at Lane Agri-Park , Murfreesboro TN. Meeting starts at 10:00am. Cost will be $12.50 Lunch will be catered by “Through the Grapevine” Payment is due to Pam Sites by Friday, March 29th. (List of names and payment from your club). Our guest speaker will be Deborah Belcher, Interim Chair of Human Sciences at MTSU who will talk to us about the history and etiquette of tea time. “Downton Abbey” will have nothing on us! Its’ time to bring out your hats & gloves and dress to the “nines” (if you desire). Please be sure to wear your Club name tag. Silent Auction: Help fund fce programs with your donations. Bring items to set-up on Wednesday, if possible. Please! - No flea market items. Books for a Buck! Clean out your bookcase and donate your books to the auction. Set-up: Set up and decorate your club table on Wednesday afternoon (April 10th) 12:30 till 4:30. In keeping with the theme, crystal and flatware would be appropriate. If you prefer NOT to bring china, crystal, etc. for your table, let Pat Whitaker know and we will provide settings for you. Bring your own table decorations and tablecloths. Judging will begin at 9:00am on April 11th.
Transcript
Spring 2013
UPCOMING EVENTS
& MEETINGS
April 2 Leadership Training
April 10 Set up for Recog. Day
April 11 Recognition Day
Apr. 13 Leadership Retreat
applications due
April 20 Adventures in Ag Day
April 20 4H-4K Run
April 23 FCL Training in
Lebanon
April 26 County Council Mtg.
May 15 Creative Writing Due
May 18 Project Linus
May 27-30 Leadership (Camp) Retreat
June 6 Cultural Arts Day
June 6 Dairy Day
Rutherford County Extension Lane Agri-Park
315 John R Rice Blvd. Suite 101
Murfreesboro, TN 37129 Pat Whitaker, Extension Agent
High Tea for fce, the 2013 recognition luncheon will be Thursday, April 11 at Lane Agri-Park , Murfreesboro TN. Meeting starts at 10:00am. Cost will be $12.50 Lunch will be catered by “Through the Grapevine” Payment is due to Pam Sites by Friday, March 29th. (List of names and payment from your club).
Our guest speaker will be Deborah Belcher, Interim Chair of Human Sciences at MTSU who will talk to us about the history and etiquette of tea time. “Downton Abbey” will have nothing on us! Its’ time to bring out your hats & gloves and dress to the “nines” (if you desire). Please be sure to wear your Club name tag.
Silent Auction: Help fund fce programs with your donations. Bring items to set-up on Wednesday, if possible. Please! - No flea market items.
Books for a Buck! Clean out your bookcase and donate your books to the auction.
Set-up: Set up and decorate your club table on Wednesday afternoon (April 10th) 12:30 till 4:30. In keeping with the theme, crystal and flatware would be appropriate. If you prefer NOT to bring china, crystal, etc. for your table, let Pat Whitaker know and we will provide settings for you. Bring your own table decorations and tablecloths.
Judging will begin at 9:00am on April 11th.
Carmella Anjos Dolls:1st Place
Quilts, Machine Pieced & Quilted: 2nd Place Sculpture: 3rd Place
Barbara Brite Quilts, Wall Hangings: 2nd Place
Joyce Cumberbatch Fine Arts, Watercolor: 2nd Place
Katherine Rhodes Fine Arts, Pastels/Acrylics: 3rd Place
Mary Sue Young Machine Embroidery: 2nd Place
Tatting: 2nd Place
2013 Cultural Arts competition will be June 6 - it’s time to start getting your entries ready!
CONGRATULATIONS TO OUR 2012 CULTURAL ARTS
WINNERS
2013 Canning Workshops
Learn the art & UPDATED science of food preservation.
Each class will be offered in the morning and again in the evening. Choose the
time that fits your schedule.
Just Canning...the Basics March 26 / 10-noon OR 6-8pm $10.00 Overview on how & why of canning at home. Safety, types of equipment and proper water bath and pressure canning methods will be discussed.
Jams, Jellies & Preserves May 21 / 10-noon OR 6-8pm $20.00 Learn how to preserve the tastes of summer. This workshop will cover how to water bath jams, jellies and preserves.
Food Preservation June 18 / 10-12:30 OR 6-8:30 $20.00 This class will focus on pressure canning, with a review of freezing & drying.
Fermenting Foods July 25 / 10-12:30 OR 6-8:30PM $20.00 Learn to make your own yogurt, sauerkraut, or ginger ale! Class includes making a jar of kraut to take home.
LIVING WELL WITH CHRONIC CONDITIONS
Free 6 week workshop 6:00 PM on April 15th, 22nd, 29th; May 6th, 13th, and 20th
Lane Agri-Park Community Center Building
If you or someone you love has health problems such as
diabetes, arthritis, cancer, chronic bronchitis, high blood
pressure, or other chronic diseases, the LIVING WELL WITH
CHRONIC CONDITIONS workshop can help you take control of
your life!
Open to anyone with a chronic condition, spouses, family
members and care-givers are welcome!
Each workshop participant will receive “Living a Healthy Life
with Chronic Conditions” and a relaxation CD
You will learn:
Managing your symptoms
Communicate better with doctor, family, friends
Lessen your anger and frustration
Fight fatigue and pain
Build confidence
Manage stress and learn to relax
Discover better nutrition and exercise choices
Manage medications
Get more out of your life! Space is limited ~ To register call: 615-898—7710 Or contact Misty Layne –Watkins [email protected]
Seasonal Eating
Demonstrations at the
Farmers Market will be held
at 9:00am on the 4th
Tuesday of each month beginning
May 28th thru Oct. 29th.
OTHER SPECIAL PROGRAMS:
July 19th ~ TOMATO TALK
Sept 27th ~ FERMENTING FOODS
Programs in agriculture and natural resources, 4-H youth development, family and consumer sciences, and resource devel-
opment. University of Tennessee Institute of Agriculture, U. S. Department of Agriculture and county governments cooper-
ating UT Extension provides equal opportunities in programs and employment
utextension.tennessee.edu/rutherford
A great Leadership Retreat has been planned for you at TN Tech University May 28-29!!
The registration form is enclosed and is due to Pam Sites by April 3.
You must register and pay for a classes by April 15 even you are going for only one day!
The registration form is below and you may get the class listing at the Central Region web site under fce Camp
Don't let tofu intimidate you. Try this easy and delicious meal. Total time to prepare: 20 minutes
• Cut the tofu into 12 three-quarter-inch-thick slabs. Blot well with a paper towel. Spread the sesame seeds on a plate and press the tofu into them.
• In a large non-stick pan, sauté the tofu in the oil until the sesame seeds are golden brown, about 3 minutes per side. Remove the tofu.
• In a small bowl, whisk together the garlic, ginger, vinegar, soy sauce, sugar, corn starch, and ½ cup of water. Add to the pan and simmer until thickened, about 2 minutes.
Pour the sauce over the tofu. Serve with rice and bok choy. Serves 4. ~ From UT Extension Family Ties, Spring 2013
14 oz. extra-firm tofu, drained
¼ cup sesame seeds
2 Tbs. canola oil 3 cloves garlic, minced
1 tsp. grated ginger
1 Tbs. balsamic vinegar 2½ Tbs. lower-sodium soy sauce 1 Tbs. brown sugar 1 tsp. corn starch 2 cups cooked brown rice 6 heads sautéed baby bok choy
Artichoke and Herb Charlotte
8 tablespoons butter, divided 18 slices thin white bread, trimmed and sliced in half 1 cup chopped onion 1 teaspoon salt, divided 2 cloves garlic, finely chopped 1 1/2 cups chopped artichoke hearts 1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Swiss cheese 8 eggs 3/4 cup half and half 1/4 cup chopped fresh basil 1/4 cup chopped fresh parsley 5 tablespoons ricotta cheese 1/4 teaspoon black pepper 1/4 cup grated parmesan cheese
Heat oven to 325 degrees. Melt 6 tablespoons of the butter and brush a 9" springform pan and bread slices
with butter. Line pan bottom and sides with bread. Slightly overlap each slice.
Press firmly into the corners of the pan and pinch seams together. Heat the remaining 2 tablespoons butter
in a skillet over medium-low heat. Add onions and 1/4 teaspoon salt and cook until light golden - about 10
minutes. Add the garlic and cook 1 minute. Stir in the artichoke hearts and cook for 2 minutes. Remove from
heat and let cool. Toss in Monterey Jack and Swiss cheeses and place in the prepared pan. Whisk together
the eggs, half and half, herbs, ricotta, remaining 3/4 teaspoon salt and pepper. Pour over the artichoke
mixture. Top with remaining bread. Sprinkle with parmesan, cover with aluminum foil and bake for 1 hour.
Remove the foil and bake until the top is golden brown and egg mixture is set, about 10 more minutes. Run
a small knife around the rim to loosen from the pan. Let cool slightly before unmolding.
~ From UT Bedford County Seasonal Eating
Try something NEW for spring
Good things come in small packages. Town & Country fce may be smaller in number than some of the
larger groups, but it’s giant sized in heart and in 2012 was very busy working on many community
projects including:
Donations of gently used and new clothing to Community Care of Rutherford County.
Pillows, Chemo Caps, Tote bags and Drainage Bulb aprons to the Cancer Radiation Center of MTMC,
the surgical floor at MTMC, Dr. Jimmy Carter's office and Dr. Rebecca Baskins' office. A total of 596
items were given in 2012 and 75 in 2013.
Donations were made to the Rutherford County Food Bank totaling 200 items.
Made over 25 quilts for Project Linus.
Donated Books and Animals to the Rutherford County Health Dept. We made 5 deliveries in 2012
totaling 300 books and animals. So far, 29 animals and 30 books have been delivered in 2013.
Collected and donated of “Box Tops for Education” which were given to Ezell Harding Christian School
and to Lascassas School.
A monetary donation was given to the Rutherford County 4-H to help send a child to camp.
All members recycle newspapers, magazines, plastic bottles, and bags. Fabric scraps are made into
quilts and batting scraps are used to stuff pillows.
Items were donated to the Silent Auction at Recognition Day.
February 2013: made donations of 40 cosmetic bags filled with toiletries which were given to the
Rutherford County Juvenile Detention Center for the girls.
February 2013: 75 items, old towels and blankets, were donated to PAWS.
The group manages to get so much done by staying after each meeting for several hours to sew and
stuff pillows and animals.
In Memory of
Delois Ledford
Former fce State President
The 2013 roster for Town & Country fce includes 5 members. This small (but mighty) group meets the 3rd Thursday at 10:00 am at the Dilton Church of Christ fellowship hall.
2013 officers are:
President: Mary Sue Young,
Vice-President: Pam Whitworth Secretary: Carol Haislip
Treasurer: Judith Violette
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
