Dairy Market Steer Tag-in and Weigh-in
December 5, 2009
from 8 am to Noon
in the Old Coliseum at the fairgrounds
Bad weather date will be December 12, 2009
Archive for November, 2009
Dairy Market Steer Tag-in and Weigh-in DEC 5
Monday, November 30th, 2009Market Beef Tag-in and Weigh-in DEC 5
Monday, November 30th, 2009Market Beef Tag-in and Weigh-in
December 5, 2009
from 8 am to Noon
in the Old Coliseum at the fairgrounds
Bad weather date will be December 12, 2009
PLEASE NOTE — THERE WILL BE A NEW CLASS FOR THE MARKET BEEF
For the 2010 fair, there will be a Stark County Born and Raised Market Beef Class.
To be eligible for this class, the calf must be born in Stark County by a breeder that resides in Stark County. There is a verification form that must be signed by the breeder at the time you acquire your calf. This form is on the web site. You must bring this form to tag-in on December 5, and declare that this animal is a born and raised. The born and raised class will be in a separate class and will be shown by weight only˜NOT BREEDS! If you enter the born and raised class, you do not have to show in that class˜you can show in the market beef program. But you can only show in one class—not both. More information will be coming!
Click here for the Verification Form.
Got Leftovers? Try Three-Bean Chili
Wednesday, November 25th, 2009Got Leftovers?
Three-Bean Chili
with Corn and Turkey
Use that leftover turkey for more than just sandwiches this year. You can put your thanksgiving surplus to good use in this hearty chili, featuring corn and turkey. A virtual cornucopia of beans, this hearty meal has 13 grams of fiber and 29 grams of protein in a single serving. Wind down after hectic holidays with this one-pot comfort food.
Ingredients:
2 Tbsp. canola oil
2 cups chopped onion
2 garlic cloves, finely chopped
1 large red bell pepper, seeded and coarsely chopped
2 Tbsp. chili powder
1/4 tsp. cayenne pepper, or to taste
1 Tbsp. ground cumin
1 tsp. dried oregano
1/2 tsp. cinnamon (optional)
3 cans (15 oz. each) of 3 different types of beans (such as kidney beans, black beans or chickpeas), rinsed and drained
1 cup frozen or drained canned corn
1 can (28 oz.) crushed tomatoes
1 cup low sodium tomato or vegetable juice
Salt and freshly ground black pepper, to taste
•3 cups (about 1 lb.) diced cooked turkey
Hot sauce (optional)
•4 cups cooked brown rice
Directions:
In large, deep pot, heat oil over medium-high heat. Stir in onion, garlic and bell pepper. Saute‚ about 4 minutes, stirring often, until onion is translucent, garlic is golden and bell pepper is softened. Add chili powder, cayenne, cumin, oregano and cinnamon and cook for 30 seconds, stirring constantly. Stir in beans, corn, tomatoes and tomato juice. Bring to boil, reduce heat to medium-low and simmer gently, partially covered, for 45 minutes, stirring occasionally. Season to taste with salt and pepper.
Stir in turkey and simmer until heated through. Adjust seasonings by adding more salt and pepper and hot sauce, to taste. Serve over cooked brown rice.
Makes 8 servings.
Per serving: 435 calories, 8 g total fat (1 g saturated fat), 62 g carbohydrate,
29 g protein, 13 g dietary fiber, 581 mg sodium.
Use that leftover turkey for more than just sandwiches this year. You can put your thanksgiving surplus to good use in this hearty chili, featuring corn and turkey. A virtual cornucopia of beans, this hearty meal has 13 grams of fiber and 29 grams of protein in a single serving. Wind down after hectic holidays with this one-pot comfort food.
Ingredients:
2 Tbsp. canola oil
2 cups chopped onion
2 garlic cloves, finely chopped
1 large red bell pepper, seeded and coarsely chopped
2 Tbsp. chili powder
1/4 tsp. cayenne pepper, or to taste
1 Tbsp. ground cumin
1 tsp. dried oregano
1/2 tsp. cinnamon (optional)
3 cans (15 oz. each) of 3 different types of beans (such as kidney beans, black beans or chickpeas), rinsed and drained
1 cup frozen or drained canned corn
1 can (28 oz.) crushed tomatoes
1 cup low sodium tomato or vegetable juice
Salt and freshly ground black pepper, to taste
3 cups (about 1 lb.) diced cooked turkey
Hot sauce (optional)
4 cups cooked brown rice
Directions:
1. In large, deep pot, heat oil over medium-high heat. Stir in onion, garlic and bell pepper. Saute‚ about 4 minutes, stirring often, until onion is translucent, garlic is golden and bell pepper is softened.
2. Add chili powder, cayenne, cumin, oregano and cinnamon and cook for 30 seconds, stirring constantly. Stir in beans, corn, tomatoes and tomato juice. Bring to boil, reduce heat to medium-low and simmer gently, partially covered, for 45 minutes, stirring occasionally. Season to taste with salt and pepper.
3. Stir in turkey and simmer until heated through. Adjust seasonings by adding more salt and pepper and hot sauce, to taste.
4. Serve over cooked brown rice.
Makes 8 servings.
Per serving: 435 calories
8 g total fat (1 g saturated fat), 62 g carbohydrate,
29 g protein, 13 g dietary fiber, 581 mg sodium.
2010 Ohio 4-H Volunteer Conference
Wednesday, November 25th, 2009It is time to register for the 2010 Ohio 4-H Volunteer Conference. Attached is the workshop booklet to select your choices and registration form. MAKE sure to register for your 1st, 2nd, and 3rd choices of workshops to make sure you are able to be registered. Remember- the earlier you get the forms back to Phyllis, the better chances of your first workshop choice. First 25 volunteers are sponsored by your Stark County 4-H Advisory Committee!! Thanks, please feel free to share and recruit other advisors to come along for a day of fun, learning and fellowship!!
2010 Volunteer Conference
The 2010 Ohio 4-H Volunteer Conference and Bob Evans Farms Recognition Luncheon will take place at the Columbus Convention Center on March 13, 2010. This event is designed to bring together 4-H Volunteers from across the State of Ohio. The objective of this event is to learn together and from each other in order to improve our abilities to deliver the Ohio 4-H Program to its members.
http://www.ohio4h.org/volunteers/
The Ohio 4-H Teen Conference Registration materials will be available soon also.
2010 Ohio 4-H Teen Conference
Who: All Ohio 4-H Teens are welcome to attend.
When: February 20, 2010
Where: Greater Columbus Convention Center, 400 N. High St., Columbus, Ohio
http://www.ohio4h.org/teenconference/
Happy Thanksgiving to ALL!!
Stay Healthy this Winter! H1N1 Info
Wednesday, November 25th, 2009Below are information handouts about H1N1:
Warm-up Menu with Bouillabaisse
Wednesday, November 25th, 2009I went to dinner at a friend’s house and complimented him on the jambalaya he made, but he corrected me and said it wasn’t jambalaya but bouillabaisse. What’s the difference?
It’s easy to see how the two could be confused — the dishes can be similar, and both vary widely depending on the cook.
But, according to the comprehensive reference work “The Food Lover’s Companion” by Sharon Tyler Herbst, bouillabaisse is seafood stew (other authorities say it may also be more of a soup than a stew), with roots from the French region of Provence. It is made with assorted fish and shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs. The dish is served over thick slices of French bread.
On the other hand, the “Companion” says, while jambalaya is often made with shellfish, it may also be made with almost any kind of meat or poultry. With its tomatoes, onion and green peppers, the Creole dish is served with rice, not bread. In fact, the rice is commonly mixed in with the dish rather than served separately.
For those not very familiar with either dish, it’s easy to see how they could be confused with each other, or even with a third dish — gumbo. Gumbo is another Creole dish that also contains a variety of vegetables and almost any kind of meat, poultry or fish, but which always starts (according to “The Food Lover’s Companion”) with a dark roux which gives the dish a rich flavor, and it also contains okra and filé powder — a Creole seasoning made from ground, dried leaves of the sassafrass tree — both of which help thicken the gumbo into a hearty dish.
Interestingly, bouillabaisse has its own unusual thickener: According to Harold McGee’s classic “On Food and Cooking,” bouillabaisse starts with a stock that includes small bony fish, which provide both flavor and a thickening gelatin. In addition, when the olive oil is added and the dish undergoes a “fierce” boil for 10 minutes, the fat emulsifies into fine droplets, and the dissolved fish gelatin and suspended proteins coat the oil droplets, preventing them from quickly coalescing again. That and the gelatin from the bony fish give the bouillabaisse a thick, rich creamy texture.
Because these dishes vary so widely depending on the recipe and the cook, you need to know the exact ingredients to calculate nutrition information. But they’re all generally considered to be healthful dishes because the protein they’re made with is usually lean, and they all offer an abundance of vegetables. If you’re watching your salt intake, be forewarned that bouillabaisse might have a higher sodium content.
Chow Line is a service of Ohio State University Extension and the Ohio Agricultural Research and Development Center. Send questions to Chow Line, c/o Martha Filipic, 2021 Coffey Road, Columbus, OH, 43210-1044, or filipic.3@cfaes.osu.edu.
Winter Caponata
Wednesday, November 25th, 2009The colder months are now upon us, bringing with them an array of seasonal produce to try. If you’re having a bit of trouble letting go of your fall favorites, try this seasonal hybrid dish. Broccoli, Swiss chard, onion and eggplant combine to help celebrate the transition to cooler days with a fresh harvest.
Ingredients:
4 cups small broccoli florets
1 bunch Swiss chard, stems and center vein removed, cut crosswise into 3/4-inch strips
2 Tbsp. extra virgin olive oil, divided
1 medium onion, chopped
1/2 lb. Asian eggplant, cut into 1/2-inch slices
1 stalk celery, thinly sliced
1 garlic clove, minced
1/4 cup raisins
3/4 cup low-sodium tomato sauce
2 Tbsp. red wine vinegar
1 Tbsp. sugar
3 Tbsp. pine nuts
1 Tbsp. capers, drained and rinsed
Directions:
1. Steam broccoli and the chard over water until brightly colored and tender.
2. Heat 1 tablespoon of oil in medium skillet over medium-high heat. Add onion and sauté until it starts to brown, about 5 minutes. Add the remaining oil, and then arrange the eggplant slices in 1 layer in the pan. Cook 3 minutes. Using tongs, turn the slices, and cook 3 minutes, or until the eggplant is lightly colored.
3. Add the celery, garlic, raisins, and tomato sauce. Add the steamed vegetables and mix to combine. Cook over low heat, covered, until the broccoli is very soft, 10 minutes, stirring occasionally.
4. Meanwhile, in a small bowl, combine the vinegar and sugar. Add them to the skillet. Add the pine nuts and capers, and cook 2 minutes, stirring 3 or 4 times. Season to taste with salt and pepper.
5. Transfer the caponata to a container and set aside to cool to room temperature. Serve immediately, or cover and refrigerate until ready to serve. The caponata keeps for 5 days, tightly covered in the refrigerator.
Makes 10 servings, 1/2 cup per serving
Per serving: 80 calories
4.5 g total fat (<1 g saturated fat),
10 g carbohydrate, 2 g protein,
2 g dietary fiber, 90 mg sodium
Stark County 4-H Horse Program and Horse Bowl Team
Tuesday, November 24th, 2009Please share with all 4-H Youth interested in the Stark County 4-H Horse Program and Horse Bowl team participation!!
Stark County 4-H Horsebowl practice will begin on December 3rd from 7:00 – 8:30 at Tammy Daily’s house in Plain Township. Anyone taking a horse project in 2010 is welcome to come and see what horsebowl is all about. We have a real need this year for youth 14 years and older so we can complete our senior team.
For more information or driving directions, please contact Laura Miller at (330) 875-1538 or email at Ponylandlauram@aol.com.
Happy Thanksgiving to ALL!!
Please share with all 4-H Youth interested in the
Stark County 4-H Horse Program and Horse Bowl Team participation!!
Stark County 4-H Horsebowl practice will begin on
December 3rd from 7:00 p.m. – 8:30 p.m.
at Tammy Daily’s house in Plain Township.
Anyone taking a horse project in 2010 is welcome to come
and see what horsebowl is all about.
We have a real need this year for youth 14 years
and older so we can complete our senior team.
For more information or driving directions,
please contact Laura Miller at (330) 875-1538 or email at Ponylandlauram@aol.com.
Happy Thanksgiving to ALL!!
Pesto Toastini
Thursday, November 19th, 2009Having visitors for the holidays? Serving them something delicious and healthy may seem like a task, but this dish makes a perfect hors d’œuvre for your next gathering. Whole-wheat bread provides valuable nutrients while reduced-sodium broth keep the calories and fat low and fresh herbs give the dish a world of flavor.
Ingredients:
1 cup firmly packed basil leaves
1 cup firmly packed baby spinach
1/4 cup lightly packed flat-leaf parsley, stems removed
1/4 cup blanched almonds
2 large garlic cloves, chopped
2 Tbsp. grated Parmesan cheese
1 Tbsp. fat-free, reduced sodium chicken broth
3 Tbsp. extra virgin olive oil
Salt and ground black pepper, to taste
24 1/2-inch thick slices of whole-wheat Italian bread, cut diagonally
Directions:
1. In a food processor, combine the basil, spinach, and parsley. Whirl until the leaves are coarsely chopped.
2. Add the almonds, garlic, cheese and broth. Whirl to a coarse puree. With the motor running, gradually drizzle in the oil and process until it is fully blended into the pesto. Season to taste with salt and pepper. There will be about 1 cup of pesto.
3. Spread the top of each slice of bread generously with pesto. Heat the pesto-covered slices in a toaster oven until the bread is toasted on the bottom and the pesto is warmed through. Serve immediately.
To store any unused pesto, spoon it into a small container, smoothing the top. Pour in enough olive oil to cover the top of the pesto. Refrigerate for up to 2 days.
Makes 8 servings, 2 Tbsp. pesto per serving.
Per serving: 190 calories, 8 g total fat (1 g saturated fat), 25 g carbohydrate,
5 g protein, 3 g dietary fiber, 245 mg sodium.
Most of Us Need to Eat More Produce
Thursday, November 19th, 2009By: Martha Filipic
614-292-9833 or filipic.3@cfaes.osu.edu
I think I eat a lot of produce, but my sister, a dietitian, says I should eat more. I usually have a piece of fruit as a mid-morning snack, and I always have a salad and a side dish of vegetables at dinner.
Well, I hate to enter into family disputes, but I think you should pay more attention to your sister the dietitian.
According to the MyPyramid food intake guidelines, the amount of produce you should eat each day depends on your age, sex, and activity level. The minimum recommendations
for teens and adults are 1.5 cups of fruit and 2 cups of vegetables each day. But, if you’re a moderately active male in your 30s, for example, you should be consuming 2 cups of fruit and 3.5 cups of vegetables a day. You can check the recommendations for you at http://www.mypyramid.gov; click on “Get a personalized plan.”
In November 2000, the U.S. Department of Health and Human
Services released a plan for “Healthy People 2010,” a framework for measuring the nation’s health priorities. One of its goals is for 75 percent of Americans to consume at least two fruits per day and 50 percent of Americans to consume three vegetables per day by 2010. Unfortunately, we have a long way to go. A recent report by the Centers for Disease Control and Prevention shows that average intake is far below those goals, with only 33 percent of adults eating two fruits and 27 percent eating three vegetables a day. Just 14 percent of adults eat both two fruits and three vegetables a day.
Teenagers are faring even worse. Just 13 percent eat three vegetables a day, and only 9.5 percent eat both two fruits and three vegetables a day.
And here’s something new to keep in mind: Eating fruit might be even better for you than we thought. A recent study in the Journal of Agricultural and Food Chemistry indicates that scientists have significantly
underestimated the content of polyphenols in fruit. Polyphenols are plant-based substances that have wide-ranging effects on health. If the study is correct, eating more fruit could give you a bigger health boost than scientists ever realized.
You already have a good start on fruit and vegetable consumption, but to add more to your daily routine, try a half-cup of fruit at breakfast, and a small salad or some baby carrots, celery sticks, or green pepper at lunch or for an afternoon snack. Also, choose a vegetable-based main dish, such as eggplant parmesan or vegetable stir-fry, more often for any meal. And keep fruits and vegetables visible and in easy reach as a visual reminder to increase your intake.
Chow Line is a service of Ohio State University Extension and the Ohio Agricultural Research and Development Center. Send questions to Chow Line, c/o Martha Filipic, 2021 Coffey Road, Columbus, OH, 43210-1044, or filipic.3@cfaes.osu.edu. Editor: This column was reviewed by Julie Shertzer, registered dietitian and program specialist for Ohio State University Extension in the Department of Human Nutrition, in the College of Education and Human Ecology.