Category: August 2016

FCS Program Development Committee Meetings

Join the Post Rock District’s FCS Agents as we explore the strengths and weaknesses faced by our communities, families, and youth. The insight gained will play a valuable role in Extension’s ability to initiate and maintain educational programs and services that support satisfying lifestyles.

 

Osborne Office: Monday, August 15th, 10:00-11:00 am

Smith Center Office: Monday, August 15th, 1:30-2:30 pm

Beloit Office: Wednesday, August 17th, 10:00-11:00 am

Mankato Office: Wednesday, August 17th, 1:30-2:30 pm

Lincoln Office: Friday, August 19th, 10:00-11:00 am

 

Please RSVP to any Post Rock District Office by August 8th.

By:  Nora Rhoades

Walk Audit in Smith Center

Post Rock Extension District and The Centered on Healthy Living Coalition are teaming up to host a walk audit at the Smith Center Elementary Commons on August 15th, 3:30 – 4:30 pm.  This walk audit is open to the public and we will discuss the need for safe sidewalks in a community before traveling on foot from the Elementary school to main street and through other highly traveled areas.  We will evaluate Smith Center’s current routes for pedestrian walkers and bikers. Feedback during the walk audit will guide current and future projects to encourage active living in a safe and accessible community.  For more information please contact Ashley at agoudey@ksu.edu or the Smith Center office (785)282-6823.

By:  Ashley Goudey

Farm Succession Planning Seminar

Farm Succession Planning Seminar

The Post Rock District is hosting a Farm Succession Planning Seminar! The featured speakers will provide resources, tools, and insight related to: steps to keep the family farming, rural business succession planning, strategic financial planning with land and commodity trends, legal and tax considerations, and leaving a legacy through charitable giving. The seminar will also include a question and answer panel with nationally and state recognized experts. For details and registration information visit www.postrock.k-state.edu/events/.

By:  Nora Rhoades

Back to School – Packing a Colorful Lunch

School is just around the corner and we will be packing our children or grandchildren lunches very soon!  Keep MyPlate in mind when you are making lunches so your little ones will have adequate nutrition to get them through their busy school days! Limit the sweets you pack for your child and don’t send your child off to school without packing at least one fruit or vegetable in their lunches and one item from each food group.

MyPlate - Packing your Child's Lunch
MyPlate – Packing your Child’s Lunch

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This article can be found in the August 2016 Issue of the Building Strong Families School Insert.

By:  Ashley Goudey

Shopping for an Individual Retirement Account (IRA)

An IRA is a tax-advantaged retirement savings option available to help Americans achieve their retirement goals. K-State Research and Extension has guides available to help you understand the two basic types, Traditional IRAs and Roth IRAs. The guides explain how to evaluate different IRAs before investing, and a worksheet is provided to help compare options.

By:  Nora Rhodes

Storing Fresh Produce

Have you found yourself wondering where or how to store fresh produce?  Some fruits can lose color and nutrients if they are stored improperly.  Use this handy chart to assist you with fresh produce storage.

Storing Fresh Produce

For more information on storing fresh produce visit: http://bit.ly/1bbgw3u

Chart Source: Produce for Better Health Foundation and www.FruitsAndVeggiesMoreMatters.org

By: Ashley Goudey

Age Appropriate Kitchen Activities

Cooking with your children or grandchildren can teach them basic skills that they will use for a lifetime. When children help to make food they are less likely to reject it.  Allow your child to help out with the following tasks:

 2 Years:

  • Rinse fresh produceAge Appropriate Kitchen Activities
  • Throw away trash
  • Turn pages of a cookbook

3 Years:

All that a 2 year old can do, plus:

  • Add ingredients
  • Talk about cooking
  • Name and count ingredients
  • Help assemble a pizza

4 Years:

All that a 3 year old can do, plus:

  • Crack an egg
  • Set the table
  • Help measure dry ingredients

5 Years:

All that a 4 year old can do, plus:

  • Measure liquids
  • Use an egg beater
  • Cut soft fruits with a dull knife

http://www.choosemyplate.gov/sites/default/files/audiences/KitchenHelperActivities.pdf

By:  Ashley Goudey

Helping Children Cope with Tragedy

Natural disasters, family changes such as divorce, death, serious injury, or community violence can be traumatic for both children and adults. Everyone needs time to process traumatic events. Children often experience disasters differently than adults and they need to have developmentally appropriate explanations of them. Engage with children to help them process tragic events, practice coping skills, and build resiliency. Here are some helpful resources:

By:  Nora Rhoades

 

You Asked It!

The August issue of You Asked It! is out and features the following topics:

  • Peach Season
  • Wonderful Watermelon
  • Back to School (Packing healthy lunches)
  • Wheat Foods for Kids
  • Shishito Peppers
  • Keeping Food Safe During Power Outages
  • Chewy Chicken
  • Starting with Good Food when Canning
  • Disposable WipesYou asked it
  • Kids Eat Right Month

Interested in a topic?  Click here to access the You Asked It!

By:  Ashley Goudey

Summer Squash Medley

Do you have an abundance of squash in your gardens? This is a simple recipe to put them to good use without turning on your oven!

Makes: 6 Servings

Ingredients

1 onion, small
1 tablespoon olive oil (or canola oil)
1 1/2 yellow summer squash, small and sliced (can use 1-2 squash)
1 1/2 zucchini, small and sliced (can use 1-2 zucchini)
1/4 teaspoon garlic powder
salt and pepper (to taste, optional)
1 can diced Italian tomatoes (14.5 ounces)
2 tablespoons Parmesan cheese (grated)

Directions

1. In large skillet, heat oil.
2. To heated oil, add squash and onion. Cook on medium heat until tender, about 10 minutes, stirring often.
3. Add tomatoes and simmer 5 minutes.
4. Season with garlic powder to taste. Add salt and pepper (optional), if desired.
5. Serve warm, topped with Parmesan cheese.

Source: University of Maryland Extension. Food Supplement Nutrition Education Program

By:  Ashley Goudey