Knox-Lincoln 4-H Newsletter—May 2021
Send articles to email@example.com
Upcoming Events and Important Dates
May 13 4-H Passport Around the World SPIN Club—Romania, 4-5pm
May 17 Fryeburg Fair Market Lamb Intent due
May 22 4-H Passport Around the World SPIN Club—Slovakia, 9:30-10:30am
May 27 4-H Passport Around the World SPIN Club—Czech Republic, 4-5pm
June 8 KLLA Meeting, 6pm, Zoom
Happy Birthday to Raven T., Madelyn D., Sydney B., Xavier C., Kyra B., Paytyn D., Anthony D., Anna P., and Arianna C.!
The Family Kitchen
By Debbie Barnett, UMaine Extension, Expanded Food and Nutrition Education Program
May, especially Memorial Day, signals the beginning of the summer season for most of us. Summer means outside fun and food. This month we have a great healthy grilling recipe. Chicken Burgers (Cooking Matters) are a great leaner choice and topped with our Barbecue Sauce (UMaine EFNEP) makes a fabulous summery meal. We want to be safe when grilling so check out UMaine Food Safety Bulletin #4278, Barbecue and Tailgating Food Safety.
Add a tossed salad and enjoy the sunshine!
Prep time: 10 minutes; Cook time: 20 minutes
¼ small bell pepper, finely chopped
¼ small red onion, finely chopped
1 pound lean ground chicken, turkey, or beef
1½ teaspoons garlic powder
1½ teaspoons onion powder
½ teaspoon dried parsley flakes
1 teaspoon ground black pepper
½ teaspoon salt
1 Tablespoon canola oil
¼ cup water
In a medium bowl, combine bell pepper, onion, ground meat, garlic powder, onion powder, parsley, salt, and pepper. Divide evenly into 4 pieces. Form pieces into patties about 4 inches across.
In a large skillet over medium heat, heat oil. Add burgers. Cook until browned on both sides, about 5 minutes per side. Add water to the pan. Cover and cook until the burgers reach 165°F, about 10 minutes more.
Notes: Serve on whole wheat buns with lettuce, tomato, and onion. Or pair with a tossed salad. Cut leftover bell pepper into strips. Add to a tossed salad or enjoy with a healthy dip.
Preparation time: 10 minutes
Cooking time: 15 minutes
1 Tablespoon margarine
½ onion, chopped
1 cup ketchup
¼ cup brown sugar, packed
2 Tablespoons mustard
2 teaspoons Worcestershire sauce ½ teaspoon garlic powder
¼ teaspoon pepper
Place margarine in saucepan over medium heat. Add chopped onion. Sauté until onion is transparent, about 10 minutes.
Add ketchup, brown sugar, mustard, Worcestershire sauce, garlic powder and pepper. Cook over medium low heat for 5 minutes.
Variations: Add ¼-½ teaspoon crushed red pepper flakes or bottled hot sauce.
Notes: Spoon or brush on burgers, steak, chicken, salmon or pork and grill or bake. Store extra in a covered container in the refrigerator.
Helping Hands: This is a perfect recipe for even the youngest children to help with in the kitchen. With clean hands, children can measure and pour the ingredients into a bowl and help with mixing. Older children can transfer the sauce to the pan of onions and help stir while cooking. You may have a little extra clean up afterwards, but it’s well worth it! Children will be more likely to try new foods when they have helped make them. This is also a great opportunity for one-on-one time with your child, whether they are an only child or home alone with you while others are napping or going to school.
Nutrition Facts: 12 Servings; Serving size: 2 tablespoons; Per Serving: 51 Calories; 1g Fat (18.4% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 290mg Sodium.
4-H Camp and Program Scholarships Offered
The Knox-Lincoln 4-H Leaders’ Association offers scholarships to Knox-Lincoln 4-H members to be used to attend educational camps and programs. Applications will be considered on a rolling basis, as they are submitted, through the summer of 2021, or until available funds run out. Be sure to indicate in your application what date scholarship funds are required by the program.
Applications will be reviewed by the Knox-Lincoln Scholarship Committee. The amount of the scholarships will be determined by the funds available in a given year and the number of qualified applicants. Download the application or request a paper copy by contacting Pamela Doherty at 207.832.0343 (in Maine 800.244.2104) or firstname.lastname@example.org.
KL Youth Excel at 2021 4-H Public Speaking Tournament
Congratulations to all thirteen of the Knox-Lincoln 4-H youth who presented at the 2021 4-H Public Speaking Tournament! 31 youth presentations were given statewide at the virtual event. 4-H members from all over Maine spent hours attending workshops and practicing before presenting from their homes to virtual rooms of judges, guests, and their peers. The Awards Ceremony was streamed live on Facebook, YouTube, and Zoom, and can still be viewed online.
You should all be very proud of your accomplishments!
Isabelle B. Junior IT Breeds of Chickens
Zoe B. Cloverbud All About Horses
Julia B. Senior IT The Story of Malala Yousafzai
Hayden C. Junior IT Snowmobiling
Natalie C. Junior IT Grooming a Cow
Anthony D. Senior IT A Bite About Chocolate
Jeremy D. Senior IT Some Assembly Required
Nathaniel D. Senior IT Fire It Up! The Tale of America’s First Mid-Car Engine
Nathaniel D. & Maddie G. (Andro/Sag) Senior IT Too Cool for School
Sabrinnah D. Junior IT Polish Chickens
Adam E. Senior Demo How to Make a Cutting Board
Elizabeth E. Senior IT Why Eat Beef?
Britney J. Senior IT Maine Food Insecurity
Jordan O. Senior IT Bowling: Candlepin vs Tenpin
4-H Summer Learning Series
After an incredibly successful 4-H Summer Learning Series last year, Maine 4-H will once again offer virtual experiential learning workshops and clubs to youth ages 5-18 throughout June, July, and August 2021. Topics range from engineering, art, science, animals & agriculture, food & nutrition, teen leadership, and more—there is truly something for everyone! An exciting addition this year is that 4-H@UMaine will be offered as part of the 4-H Summer Learning Series—so keep your eyes peeled for a special 4-H@UMaine “track” of workshops connecting youth to UMaine faculty and students on campus!
Early registration will be available to enrolled 4-H’ers on Friday, May 28, 2021 and will open to the public on Tuesday, June 1, 2021. Help us spread the word to your friends and communities—enrollment in 4-H is not required to participate, this event is open to all! For more information, visit the 4-H Summer Learning Series webpage.
Coming This Fall….the 2021 Virtual Exhibit Hall!
Start planning now to showcase your 4-H projects in the online exhibit hall in October. There will be a couple of new categories to feature a broader view of your work! Be on the lookout for more details on the University of Maine Cooperative Extension website and by email.
Spreading the Love of Chickens
There are some Androscoggin-Sagadahoc 4-Hers who want to share a great opportunity to spread the love of chickens. They participated in the Egg Entrepreneurship project and want to donate some of their extra chickens to other interested 4-H members in Maine.
From one of the participants: Because of the Egg Entrepreneurship project we have had the opportunity to start our own egg business, Chickswell and Beans. Chickswell and Beans raised organic chickens for organic eggs. It has been such a great opportunity and we have learned many great life skills along the way. We would like to give 4 organic pullets to a 4Her that is committed to the egg entrepreneurship project. We would love to find homes for these chickens as soon as possible (within a week would be best). If you are interested, please contact Jess W. at email@example.com.
Exciting Upcoming Maine 4-H Virtual Teen Science Cafes
Maine 4-H Virtual Teen Science cafes will take place on Tuesdays from 4:00-4:45 pm. Pre-registration is required, and registration links are online.
May 18 First-Year Student, First Year in the Lab—Katherine Stevens, a freshman at UMaine is going to meet with youth this week to talk about her experience as a first-year college student, and what that’s meant for her in terms of working in a lab and experiencing student life.
Update Regarding Maine 4-H Days
The in-person event: Maine 4-H Days has been canceled for 2021. Information will be shared later in the spring about upcoming 4-H activities for the summer.
4-H Market Lamb Intent for Fryeburg Fair
Youth planning to participate in the Market Lamb program at Fryeburg Fair need to submit the 2021 Fryeburg Fair Market Lamb Intent form by May 17th. An online form is available, otherwise youth can print and mail a copy downloaded from the website.
UMaine Offers Summer Camps and Academic Programs!
The Early College Program allows students to take college courses while they are still in high school. Students can take these courses either tuition-free or at a reduced early college rate. If you are a high school student interested in taking some college courses this summer, visit the Early College website. For a listing of Youth summer camps affiliated with the University of Maine, visit the Youth Summer Camps website.
Spring 2021 Maine 4-H Dog Clinic (in-person!)
The Spring 2021 Maine 4-H Dog Clinic will be held in-person at the UMaine Witter Farm in Old Town, Maine. You don’t need a dog to participate and all skill levels are welcome however, you must be 4-H age 9 or older. Registration closes on May 21. For more information or to register, please go to the website, or contact Sheila Norman at firstname.lastname@example.org or 207.942.7396.
4-H Passport Around the World SPIN Club
Join Maine 4-H and Greenheart Exchange as we travel around the world virtually and meet other teens from across the globe! Meetings will include a brief presentation from a Greenheart Exchange Student, an activity, and Q & A. This SPIN Club is best for ages 12-18 and open to all youth. A minimal supply list will be provided for each activity. Remaining dates are Saturday, May 22 Slovakia, from 9:30-10:30 AM; and Thursdays, May 13 Romania and May 27 Czech Republic from 4:00-5:00 PM register at https://extension.umaine.edu/4h/4-h-passport-%20around-the-world-spin-club/.