Watch, Listen, Read, and Follow ……. Tune into Lifestyles on Channel 25 the second and fourth Tuesday of each month at 11:30 a.m. Listen

on WSON every Thursday morning at 6:45 a.m. and look for the Lifestyles column each Sunday in The Gleaner or online. Follow us on Facebook—Henderson County Extension-Family and Consumer Sciences and on Twitter—amandahardy@amandahardy SAVE THE DATE…7th Annual Henderson Senior Expo is Friday, September 14 from 1 p.m. to 4 p.m. at the Extension Education & Expo Center. Booths, speakers, prizes, musical entertainment and refreshments!

Coopera ve Extension Service Henderson County 3341 Zion Road Henderson KY 42420 270‐826‐8387 Fax: 270‐826‐8616 extension.ca.uky.edu

Family and Consumer Sciences Newsle er

July 2018

It’s Time to Grill! Summer is the time for gardens and grilling! Outdoor grilling is a great way to spend time with family and friends and a healthy way to prepare food. Any food that can be roasted can also be cooked on a grill. When we think of grilling, we usually think of meat and poultry. Meat and poultry cooked on the grill can brown very fast on the outside. It is important to use a meat thermometer to make sure the food has reached a safe internal temperature. Poultry should be heated to an internal temperature of 165 degrees F. Ground meat should reach 160 degrees F and beef, veal and lamb steaks, roasts and chops need to be cooked to an internal temperature of 145 degrees F. Cook all cuts of pork to 160 degrees F. A thermometer is the only way to be sure that meat has reached the recommended safe internal temperature. Never partially grill meat or poultry and finish cooking later. Grilling Kentucky’s fresh vegetables is a great way to bring their flavor to a whole new level. From asparagus to zucchini, many vegetables are excellent choices for the grill. For the best success when grilling vegetables, use medium heat and a marinade or oil coating to keep them from sticking. Vegetables that contain more water, such as peppers or mushrooms, will cook quicker than thicker root vegetables such as potatoes. Vegetables are done when they are fork tender. Here are some tips for safe food handling when grilling: Wash your hands with warm water and soap for at least 20 seconds before and after handling food. To prevent foodborne illness, do not use the same dish, cutting board or utensils for raw and cooked foods. Marinate foods in the refrigerator. Do not reuse marinade that has been in contact with meat unless it has been boiled. Refrigerate all food until you are ready to grill. Do not allow food to set out for more than 1 hour in the summer heat above 90 degrees. Keep hot food hot until served. Grilled food can be kept hot until serving by moving it to the side of the grill rack, away from the heat to avoid over cooking. References: FN-SSB.917- Thrill of the Grill, Sandra Bastin, Ph.D., R.D., Extension Food and Nutrition Specialist. https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/grilling-and-food-safety/CT_Index Source: Sarah Brandl, Extension Specialist for Nutrition Education Programs, University of Kentucky, College of Food, Agriculture and Environment

The Cooperative Extension Service prohibits discrimination in its programs and employment on the basis of race, color, age, sex, religion, disability, or national origin. To file a complaint of discrimination, contact Jim Lawson, UK College of Agriculture, 859-257-3879; Terry Allen or Patty Bender, UK Office of Institutional Equity and Equal Opportunity, 859-257-8927; or the USDA, Director Office of Civil Rights, Room 326-W Whitten Bldg., 14th & Independence Ave. SW, Washington, DC 20250-9410 (202-720-5964).

Amanda Hardy County Extension Agent For Family & Consumer Sciences

Summer Vegetables on a Budget Use summer vegetables to create healthy and delicious meals. Buying fresh vegetables when they are in season means they will taste better and are usually less expensive. To get the freshest vegetables, shop at local roadside stands and farmers’ markets. These places are usually cheaper because they do not have the added cost of shipping and advertising. When you find a good deal, buy enough vegetables for several meals and snacks that week. Only buy what you will use. If fresh vegetables are thrown away, that is money in the trash. Vegetables during the summer months include green beans, beets, Brussel sprouts, corn, cucumbers, eggplant, leafy greens, okra, onions, peppers, potatoes, summer squashes and tomatoes. Here are some simple ways to prepare summer vegetables that are fast, easy and will not heat up the kitchen:

Stir-fry: Any combination of vegetables will make a good summer stir-fry. Cook about four cups of cut-up vegetables over medium-high heat in one tablespoon of oil until crisp tender. For example, a good combination would be corn kernels, okra, onion, peppers and summer squash. Instead of using sauces that have high sodium content, try using

dried or fresh herbs with salt and pepper.

Grill: Chunks of veggies skewered on kabobs and grilled are a fun way to serve vegetables in a new way. Peppers, onions, tomatoes, zucchini and summer squash make good kabobs. Slice larger vegetables like zucchini, beets, eggplant and summer squash lengthwise, brush with olive oil and grill a few minutes on each side over direct heat. Cook shucked corn directly on the grill surface or wrap in foil to steam; rotate often to cook evenly. Place vegetables like whole green beans, quartered Brussel sprouts and sliced potatoes seasoned with herbs and olive oil in foil packets

to cook on the grill.

Salads: Fresh salads require no cooking and can be made with any tender summer vegetables. Start with leafy greens and add tomatoes, corn kernels, peppers and cucumber. Top with a low-fat salad dressing for a refreshing main or side dish. Slices of cucumber, onion, tomato and green pepper mixed with fat-free Italian dressing makes a simple side dish. Thinly sliced Brussel sprouts with onion, sunflower seeds and a light sweet

dressing is another tasty option.

Dippers: Keep raw vegetables cut-up for snacks. Peppers, small tomatoes, cucumbers, summer squash and zucchini make excellent dippers; just add a low-fat vegetable dip or salad dressing to serve. Encourage kids to reach for

veggie dippers instead of junk food for snacks.

Sandwiches: Add leafy greens, tomatoes, peppers, onions or other vegetables to any sandwich to increase the nutrition value. Or, heat leftover cooked or grilled vegetables on whole grain rolls with cheese for a warm veggie

sandwich.

For more information and recipes for summer vegetables, contact our office. Source: Brooke Jenkins-Howard, Extension Specialist for Nutrition Education Programs; University of Kentucky College of Agriculture, Food and Environment

Download this and past issues of the Adult, Youth, Parent and Family Caregiver Health Bulletins: http://fcs-hes.ca.uky.edu/content/health-bulletins

J U L Y 2 0 1 8

HEPATITIS C AWARENESSAccording to the CDC, the rate of

Hepatitis C infection is on the rise nationwide. Kentucky leads the nation with the highest incidence of Hepatitis C — our rate is seven times the national rate . Kentucky had the highest rate of new Hepatitis C infections in the nation from 2008 through 2015. Without a diagnosis or healthcare treatment plan, people with Hepatitis C will suffer and lives will be lost.

Worldwide, 300 million people living with viral hepatitis are unaware. Most people with Hepatitis C do not know they are infected. The longer people live with Hepatitis C, the more likely they are to develop a life-threatening liver disease.

HENDERSON CountyExtension Office3341 Zion RdHenderson KY42420270-826-8387

Written by: Natalie JonesEdited by: Connee WheelerDesigned by: Rusty ManseauStock images: 123RF.com

What is Hepatitis C?Hepatitis C is a viral infection that inflames

and damages the liver. It progresses slowly, and the infected person might not notice symptoms. The infection can go undetected for years.

CausesHepatitis C is transferred through contact

with the blood of an infected person. Typically this contact occurs through:

• sharing needles while using drugs (use of injected drugs accounts for about 60 percent of new Hepatitis C cases each year)

• using tattoo needles or piercings, when the instruments have not been sterilized

• using an infected person’s toothbrush, razor or nail clippers

Signs and symptomsMany people with Hepatitis C do not experience

symptoms and are unaware they are infected. When symptoms do show up, they can include:

• Fever• Fatigue

• Loss of appetite• Nausea• Vomiting• Abdominal pain• Dark urine• Gray-colored stool• Joint pain• Jaundice

Diagnosis and treatmentScreenings are important because someone

infected with Hepatitis C may not show symptoms. Ask your physician to test for the disease through blood testing or a physical examination for signs of liver damage . If your results come back positive, there are different treatments and medications that your primary care physician can prescribe.

RESOURCES:• http://www.worldhepatitisday.org• https://ukhealthcare.uky.edu/wellness-community/

news-events/health-information/hepatitis-c• https://louisvilleky.gov/government/health-wellness/hepatitis-c

There are treatments and medications for Hepatitis C that your primary care physician can prescribe.

July Roll Call: What is your favorite picnic that you attended? Bring our photos, salad recipe and story to share. July Thought for the Month: And the Spirit is the Lord: and where the Spirit of the Lord is, there is freedom.

2 Corinthians 3:17

2018 Taste of Homemakers—November 10! 2017-2018 KEHA Reports—It’s time to submit KEHA program of work and volunteer service unit reports! Club reports are due to county chairmen by July 1, 2018. County reports are due to area chairmen by August 15, 2018. Area reports are due to state chairmen by September 15, 2018. Be sure to use the forms dated 2017-2018. Fillable PDF files are available at http://keha.ca.uky.edu/content/impacts. 2019 KEHA State Meeting - Planning is underway for the 2019 KEHA State Meeting to be held May 14-16 at the Crowne Plaza Hotel in Louisville. Lincoln Trail Area will serve as the host area. Meeting sessions and activities will take place Tuesday-Thursday. The room block will open for reservations in July. Information will be posted to the KEHA website (www.keha.org). We continue to accept donations for

Redbanks.

Culinary Arts Classroom at the High School

can use—

Cheese cloth Bar towels Punch bowl ladels Hand held can openers Dish brushes Sponges Aprons Rolling Pins Salt & pepper shakers

A little more expensive, but they could use one of each for their 6 labs— Hand held mixers Food processors

HOMEMAKER CLUB MEETINGS

Afternooners—

Anthoston—July 12, 2018 @ 10 a.m. in Extension Office Meeting Room

Central— July 12, 2018 @ 11 a.m. at Preservation Station (9661 KY Hwy 56, Owensboro). Call Linda Anderson for directions (or ride).

Niagara—September 19, 2018 @ 10 a.m. at Cash Creek Baptist Church; Vicki Sailer, Hostess

Town & Country—July 16, 2018 @ 6 p.m. in Expo Center Kitchen. Bring scalloped concrete landscape edging to paint; Bring finger foods

OTHER GROUPS & CLUBS

Happy Knitters—Every Tuesday of each month at 10 a.m. in the Education & Expo Center Conference Room

Diabetes Support Group—Third Thursday of each month, April through September at 5:30 p.m. in the Extension Education Center Kitchen

Henderson County 3341 Zion Road Henderson KY 42420 RETURN SERVICE REQUESTED

NONPROFIT ORG US POSTAGE PAID

HENDERSON KY PERMIT 564

Pork and Vegetable Kabobs—Yield: 6 servings

1½ pounds pork tenderloin, cut into 1-inch cubes Apple juice, enough to use as a marinade 2 ears of corn, husked and cut into 12 rounds about ¾-inch thick 1 medium red onion, cut into 1-inch chunks ½ medium red pepper, cut into 1-inch chunks ½ medium yellow pepper, cut into 1-inch chunks ½ medium green pepper, cut into 1-inch chunks 6 medium button mushroom caps 1 medium tomato, cut into chunks Olive oil spray

• Place the pork and corn in a small bowl. Pour apple juice to cover and refrigerate for 1 to 2 hours. • Divide all ingredients into six portions and then thread on skewers. If you are using wooden skewers, you should soak them in water for one hour before using. You may need to use two skewers per serving, depending on what type of skewers you are using. Arrange pieces with alternating colors. • Spray the kabobs with olive oil. Sprinkle with garlic powder. Grill the kabobs uncovered over medium heat for about 15 minutes, until the pork is done. Turn the kabobs every few minutes to cook them evenly. Thrill of the Grill Nutritional Analysis (1 kabob): 200 calories, 25 g protein, 11 g carbohydrate, 7 g fat Source: Kentucky Pork Producers Association, 2007 http://www.theotherwhitemeat.com/aspx/recipes