Crawford County HEA Newsletter
In This Issue
- September 2017
- September HCE Board Meeting
- Member's Opinions
- Bonsai Program
- August HCE Board Meeting Minutes
- Mark Your Calendar HCE Week — October 2-6
- President Susan Allison had a wonderful idea:
- RIDES Mass Transit — Bus Trips
- Attention S. E. LaMotte Unit
- HCE Lessons Given in Person!
- 2018 HCE lessons
- Annual HCE Meeting & Luncheon
- Crawford County Blood Drives
- Apples Good For You???
- Discover What’s Wild About Wild Rice
- Four-Seasons Gardening Series
- Crawford County Senior Centers
- What To Do With All The Leaves
- Dividing Perennials in the Fall
- Baked Beans for Your Cookout
- EGGS — September Lesson
- Print off this page & send it to a friend or family member with an invitation to join HCE
4 Labor Day
5 HCE Board Meeting 9 a.m. in the Extension office
Bonsai Program 10 a.m. in the Extension office
11 Grandparents Day
25 S. E. LaMotte Unit will be assembling the October newsletter at 10 a.m. in the Extension Office.
** Please call 546-1549, if that time doesn't work for you
September HCE Board Meeting
Monthly HCE Board meeting will be Tuesday, September 5 at 9 a.m. in the U of I Extension office.
Everyone is invited to attend!
An Oblong HCE member dropped off this recipe!
Apple & Broccoli Salad
A quick and simple salad bursting with flavor and texture.
2 c. cored & chopped apples
4 c. chopped broccoli florets (about 1-1/2 pounds)
1 c. quartered, seedless red grapes
1/4 c. finely diced red onion
1/2 c. unsalted, roasted sunflower seeds
1/2 c. freshly squeezed orange juice
1 t. apple cider vinegar
Pinch of salt
Combine apple, broccoli, grapes, onions and seeds in a large bowl, set aside.
In a small bowl, whisk together orange juice & apple cider vinegar. Add a pinch of salt, to taste. Pour dressing over salad pieces and toss to combine. Serve immediately.
HCE Fall Activity
Bonsai Program — Tuesday, September 5
In lieu of our annual trip, the board is providing a fun and interesting program on Bonsai plants!
On Tuesday, September 5, at 10 a.m. in the U of I Extension conference room, Chuck Cunningham (Effingham) will present a lesson on bonsai.
Bonsai are a shaped and styled tree.
He will show slides and samples of how different artists use Japanese rules of style to shape trees.
Light refreshments will be served after the Presentation.
Please mark your calendars so you will be reminded to attend this program. And BRING a friend!
After last year's bus trip was cancelled due to no-interest, the Board is trying something else for the month of September!
August HCE Board Meeting Minutes
HCE Board Meeting — August 1, 2017
President, Susan Allison opened the Board meeting with 4 members: Susan, Bonnie Finn, Barb Miller, Hope Dennis.
Hope read the June minutes. Barb made the motion to approve the minutes, Susan seconded the motion.
Treasury's report: Checking - $648.42; Money Market - $3,907.59. Hope made the motion to approve the treasurer's report, Bonnie seconded the motion.
Correspondence: 2018 IAHCE State Conference will be held on March 13 in Effingham.
Old business: Our annual meeting/luncheon will be Thursday, October 5 at 11:30 a.m. in Palestine, which corresponds with Crawford County's HCE Week October 2 – 6.
4 people are going to the Fall District Workshop August 8: Susan, Barb, Phyllis Adams, and LaDonna Harris.
In lieu of the annual trip, on September 5, Chuck Cunningham will speak on "Bonsai trees" regarding growing, pruning, and care. Refreshments will be served.
The Try Hard/Nightengale Unit is in charge of the community service project—Veterans in November.
2018 Officers needed: 2nd Vice-president only Susan suggested a "pull-out" flyer in the newsletter, which HCE members can pull out and hand to a friend or family member to join HCE.
Next meeting: Tuesday, September 5, 2017 at 9 a.m.
Hope made the motion to adjourn at 9:55 a.m., Barb seconded the motion.
Mark Your Calendar HCE Week — October 2-6
Several things are planned for the first week in October.
Here's a sneak-peek of a fun week to celebrate YOUR organization and fellowship with your friends in HCE.
Monday through Friday: Be collecting items for the men and women at the Veterans' Home in Hutsonville.
Tuesday, October 3 —
9 a.m. HCE Board
10 a.m. "Juicing demonstration" to see how to get ALL your vitamins and nutrients into your diet.
Given in the U of I Extension office.
Thursday, October 5 —
11:30 a.m. Annual Meeting / Luncheon in Palestine.
The proposed 2018 HCE Officers:
President Susan Allison
1st Vice Pres. Bonnie Finn
2nd Vice Pres. LaDonna Harris
Secretary Jeannie Adams
Treasurer Sandy Bryans
Family Life Helen Brackett
International Phyllis Adams
Cultural Enrichment Barb Miller
Public Relations Hope Dennis
Community Outreach Virginia Hryniewicz
President Susan Allison had a wonderful idea:
Susan has composed a "pull-out" letter/invitation for each of us to tear out of THIS newsletter and hand it OR send it to a friend or family member to attend an HCE meeting.
This letter is located on the back page of THIS newsletter.
**Important: Every single HCE member is responsible for giving the back page invitation to someone they know!
**Follow-up: After 2 weeks, follow up with your friend or family member to answer any questions they might have and then invite them to attend a meeting with YOU! Or to come along to any events HCE offers!
RIDES Mass Transit — Bus Trips
Saturday, Sept. 2 – Little Italy Festival in Clinton, IN
Friday, Sept. 15 – Supper in Vincennes at Café Moonlight
Saturday, Sept. 30 – St. Louis (tour Anheuser Busch, visit Laclede's Landing, see the old courthouse and Arch and have supper at Blue Springs Café)
To schedule a ride call 618/544-8800 by 3 p.m. the Thursday before the trip.
To schedule a Ride or to get more information, please contact RMTD at 618/544-8800.
** Senior Citizens show their ID card and ride for FREE!
If you are a senior and want an ID card, please call the Robinson Senior Center at 618/544-8811.
Attention S. E. LaMotte Unit
Members will be assembling the October newsletter in the Extension office on Thursday, September 25, at 10 a.m.
HCE Lessons Given in Person!
Mary Liz Wright,
U of I Extension Nutrition & Wellness Educator
MaryLiz will be "personally" presenting some of our HCE lessons next year! Yah!
It's so hard to get members to attend the lessons given over the phone/computer...so this is wonderful news!
We have scheduled them to conveniently follow our board meetings, so more people can attend BOTH the meeting and the lesson!
Scheduled lessons with MaryLiz held in Robinson:
March 6, 10 a.m. Healthy Desserts
May 1, 10 a.m. Eating Well as You Age
September 4, 10 a.m. Comfort Food Makeover
October 2, 10 a.m. Hearty Soups
2018 HCE lessonsFebruary - Creating a NO-Waste KitchenMarch - March 6, 10 a.m. Healthy DessertsApril - March 20, 10 a.m. Caregiver Self-CareMay - May 1, 10 a.m. Eating Well as You AgeJune - May 8, 2 p.m. Food & Drug InteractionsJuly/August - June 8, 10 a.m. Senior Credit ScoresSeptember - September 4, 10 a.m. Comfort Food makeoverOctober - October 2, 10 a.m. Hearty SoupsNovember - Money Talks
Annual HCE Meeting & Luncheon
Please make plans to attend our Annual HCE Meeting & Luncheon on Thursday, October 5, at 11:30 a.m.
It will be held at the same place in Palestine as last year.
It was a wonderful setting with lots of parking along main street. Please join the fun!!!
Crawford County Blood Drives
Friday, September 8:
2 p.m. - 6 p.m., Hutsonville High School, 500 W. Clover Street
Feel good, do good and look good this September by donating blood or platelets with the American Red Cross and get a free haircut coupon from Sport Clips Haircuts.
Blood and platelet donors of all blood types, especially type O negative and O positive, are urgently needed to replenish the blood supply following a critical summer blood shortage.
Apples Good For You???
Perhaps you have heard how healthy apples are. On the other hand, if you have not, then perhaps you have heard the old saying "An apple a day, keeps the doctor away".
Apples are good for you, in fact they very good for you!
This is because apples contain disease-fighting compounds that are important to good health.
Phytonutrients are naturally occurring plant compounds like flavonoids, carotenoids, lycopene, and phytosterols believed
to have health-protecting qualities.
Phytonutrients, commonly called phytochemicals serve a variety of functions within the plant. One such function is
the providing pigment within the plant, which give our fruits and vegetables, their bright colors.
Anthocyanins, a phytonutrient belonging to the parent class of flavonoids found in apples, has been shown to play
important role in helping reduce the risk of heart disease, cognitive decline and cancer. This phytonutrient can be found in bright red-orange to blue-violet fruits and vegetables.
So if apples are not your thing, just know you can still get the same disease-fighting compounds in other foods.
What You Eat Matters
✓ Red Delicious apples provide more Anthocyanins compared to Fuji apples
✓ Black raspberries provide more than red raspberries
Apple Chunk Cake
1-1/4 cups sugar 1/4 cup vegetable oil
2 egg 2 cups flour
1 teaspoon salt 1 teaspoon cinnamon
1 teaspoon baking soda 4 cups apple (diced, chunks)
1/4 c. unsweetened applesauce 2 cups apple (for garnish)
In a large bowl, mix sugar, oil and eggs together. Beat well.
In a separate bowl, combine flour, salt, cinnamon, and baking soda. Add to egg batter and mix well. Add apple chunks and applesauce to the batter. Stir to combine.
Coat a baking pan with vegetable oil spray, and pour in batter. Bake at 350°F until done, about 1 hour. Place apple slices on top of apple cake and serve. Diane Reinhold,
U of I Extension Family & Consumer Science Educator
1 cup (2 sticks) softened butter
2 cups sugar
3 cups flour
1/2 tsp. almond extract
1 tsp. vanilla
1 lg. can (21 oz.) cherry pie filling
Cream butter and sugar together until very light and fluffy. Add eggs one at a time, then beat in the extracts. Gradually mix in the flour until well incorporated.
Spread 3/4 of the batter in the bottom of a 9"x13" pan lined with parchment paper. Scoop cherry pie filling over batter in pan. Drop remaining batter by spoonfuls over the cherries.
Bake at 375°F for 45 min. Let cool completely before slicing and serving.
Discover What’s Wild About Wild Rice
Unbelievably, wild rice is not actually rice at all.
It's a seed of a wild water grass found around the Great Lakes region.
Every September, during the Wild Rice Moon, Great Lakes Native American tribes, harvest wild rice in canoes using wooden ricing sticks to knock the rice grains into the boat. It's a long, labor-intensive process, but it is a tradition that has continued for more than 400 years.
Wild rice is often referred to as the "caviar of all grains." That's because it is one of the most flavorful grains that exists today. It has a slightly nutty, sweet flavor and is more firm than white rice.
It stands well to be eaten alone, but it also makes a fine pilaf, soup and stuffing. In fact, it pairs well with sautéed mushrooms and onions, dried fruits such as cherries or cranberries, nuts such as pistachios or almonds and fresh herbs like thyme and sage.
Unlike white rice, wild rice is a whole grain. Whole grains provide more nutrients and dietary fiber, making wild rice (and brown rice) the healthiest choice. Wild rice is also quite high in protein, a rare find in a grain.
When wild rice is on the dinner menu, be sure to plan for ample amount of time to cook. There's no quick cooking
variety, which means it may take 45 to 60 minutes to get tender on the stove top.
Try making up a big batch when you have the time and freeze the leftovers in freezer-safe containers for up to six months. To use, thaw in the refrigerator overnight or on the defrost setting of the microwave. Take a walk on the wild side with wild rice!
— Jenna Smith, Extension Educator,
Chicken Wild Rice Soup
4 cups low sodium chicken broth
1 cup wild rice
1/2 cup diced green bell pepper
1 cup shredded cooked chicken
2 cups sliced fresh mushrooms
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon thyme
1/4 teaspoon black pepper
Stir all ingredients in a 3-1/2 quart slow cooker. Cover and cook on low for 4 to 5 hours or on high for 2 hours or until rice is tender. Add more water or broth for desired thickness.
Yield: 6 servings
Nutrition Facts (per serving): 170 calories, 0 grams fat,
410 milligrams sodium, 25 grams carbohydrate, 1 gram fiber,
13 grams protein
Four-Seasons Gardening Series
Welcome to the Four-Seasons Gardening Skype Series offered by University of Illinois Horticulture Team.
The 2017 summer season is over. If you would like to hear any of the past programs offered.
You can view them at:
Here are a few of the topics:
¨ Backyard Fruit Trees
¨ Essential Oils
¨ Berries, Brambles and Beyond
¨ Growing Vegetables
¨ Healthy Houseplants
¨ Small Shrubs
¨ Native Pollinators
You will also find educational programs from 2014 -2016!
Crawford County Senior Centers
All 3 area Senior Centers are serving lunch! You can eat your lunch at any one of these Centers — or pick it up and take it home!
Robinson Senior Center: 618/544-8811
Oblong Nutrition Center: 618/592-3111
Palestine Senior Center at 618/586-2128
What To Do With All The Leaves
The fall foliage show of reds, yellows, and golds will be beginning, and will be finishing up before we know it.
But one good freeze will take care of any more fall color!
If you are out in the country with natural woodlands, leaves play a part in preserving the natural habitat of native trees, shrubs, and flowers. If that is the case, just let those leaves lie. The leaves will decompose and return valuable nutrients to the soil to be used by soil microbes that support plant growth.
But if you live in town, MULCH those leaves with your mower. It lets the small pieces fall between grass blades, benefiting the soil, trees, and lawn. But at some point, there can be more leaves than can be mulched in. This is the time to mow and bag them so the leaves do not smother the lawn.
If the vegetable garden is nearby, consider either mowing or blowing the leaves in to the beds to be worked in either this fall or left as a mulch layer until next spring.
Whole leaves can be used as mulch around the base of tender plants like roses. *Using the whole leaf means the mulch will not pack down, defeating the purpose of protecting the crown of the rose plant.
If you have extra leaves, consider using them to start a compost pile. When considering where to place the compost pile or bins, think about the shady areas in the yard where the grass does not do well anyway.
As you create the compost pile, some garden soil should be added in as you go to provide microbes that will be breaking down the organic matter into compost.
Since organic matter is naturally acidic, about half a pound of a finely ground limestone should also be added for every cubic yard of material. Now your compost recipe is almost complete. Once the pile has been created, the final ingredient needed is water. If the pile remains too dry, no breakdown occurs.
If left too wet, anaerobic conditions and decay will occur, giving you a very smelly, slimy mess to deal with.
Fresh kitchen produce peelings can also be added into the compost pile year-round. They provide some of the moisture that is important during the summer and after they have been frozen and thawed from the winter month's
additions, they provide moisture again.
If you are lacking in the fallen leaves department, just ask the neighbors who have bags sitting out at the curb.
Don't let that good organic matter get away!
Build a compost pile.
University of Illinois Extension
Dividing Perennials in the Fall
Spring is usually considered the best time to divide perennials, but there are some that you should only divide
in fall and others that can be divided either spring or fall.
Most perennials need to be divided every few years, usually every 3-5 years, as they grow and become overcrowded.
Dividing perennials help increase blooms, decrease crowding and stress, and – best of all – add more of your favorite plants throughout your garden.
Peonies are ones that should only be divided in the fall and only if needed. More often than not, peonies don't need dividing except if you want more of a specific variety.
If you do dig up and divide your peonies, make sure they have 3-5 'eyes,' which are what will become individual stems next year. Less than that, it may take a few years for your peony to flower again.
As always make sure that the location you are planting into is suitable for the plants, "Right plant, right place". If the ground is dry, make sure to water thoroughly a few days prior to digging and dividing. That will make the process easier and less stressful on the plants.
Divisions and transplants should be replanted immediately to give them time to establish prior to the arrival of winter weather. When dividing plants, be sure they are healthy, and discard any dead sections.
There are some plants that should only be divided in the spring, as they need a longer season to establish. When in doubt, contact your local extension office to double check.
Perennials that can be divided in the fall include:
¨ Achillea – Yarrow
¨ Aconitum napeullus – Monkshood
¨ Alchemilla mollis – Lady's mantle
¨ Asarum europaeum – European ginger
¨ Asarum canadense – Wild ginger
¨ Aster frikartii – Aster
¨ Aubrieta deltoidea – False rock cress
¨ Aurinia saxatilis – Basket-of-gold
¨ Campanula persicifolia – Bellflower
¨ Centaurea montana – Perennial bachelor's button
¨ Heuchera sp. – Coral bells
¨ Hosta sp. – Hosta
University of Illinois Extension horticulture educator
Baked Beans for Your Cookout
Tis the season of summer cookouts, where family and friends gather for an outdoor meal. Whether you're the host or the guest, you'll need an outstanding side dish to accompany the usual grilled entrée. A pot full of baked beans will round out your meal and keep your friends happy and well fed.
There are baked beans and then there are Boston baked beans. Baked beans are traditionally made with navy beans, and despite the name, they are not baked at all, but rather stewed in a sweet tomato and sugared sauce. The Boston version uses molasses, mustard and salted pork, usually in the form of bacon, and slowly cooked to create a thick and rich stew.
While dried beans are incredibly nutritious with protein, fiber, potassium and iron, the addition of sugar and bacon can turn a "green light" food into a "yellow light" food. However, when making it yourself, you can simply reduce the amount of sugar used by combining small amounts of different types of added sugars and forgo the bacon, such as in the recipe below. The wonderful aroma of simmering baked beans will already get you thinking about your next cookout!
— Jenna Smith, Extension Educator, Nutrition and Wellness
Vegetarian Slow-Cooked Boston Baked Beans
1 lb. dried navy or Great Northern beans (about 2 cups)
1 (6 oz.) can tomato paste
1/4 c. maple syrup
1/3 c. molasses
1/4 c. light brown sugar
1 Tablespoon apple cider vinegar
1 Tablespoon salt
1 t. ground mustard
1/4 t. pepper
1/8 t. ground cinnamon
1/8 t. ground nutmeg
1/8 t. ground cloves
3 c. water
Remove any stones from beans before submerging beans in a medium bowl full of water. Soak overnight. The next day, stir together tomato paste, maple syrup, molasses, brown sugar, apple cider vinegar, salt, ground mustard, pepper, cinnamon, nutmeg, cloves and water in a large bowl.
Drain and rinse beans, then place them in the bottom of a
4-quart slow cooker. Pour sauce mixture over beans, then add water until beans are submerged and stir to combine. Cook beans on high for 6 to 8 hours, stirring every 30 minutes, until beans are tender.
Add an additional 1/2 cup water to bean mixture as needed to prevent sticking or burning.
Yield: 18 servings, 1/3 cup each
Nutrition Facts (per serving): 131 calories, 1 gram fat,
413 milligrams sodium, 27 grams carbohydrate, 7 grams
fiber, 5 grams protein
EGGS — September Lesson
✓ Purchase from a refrigerator display case
¨ Bacteria on eggs can grow quickly if stored at room temperature
✓ Inspect eggs
¨ Un-cracked shells
¨ Do not buy out-of-date eggs
¨ Look for USDA grade shield or mark
¨ Check expiration date or sell
Eggs and Nutrition
✓ Whole egg
¨ 70 calories
¨ Almost every essential vitamin and mineral needed by humans
✓ Egg Yolks
¨ Vitamins A, D, E, K
We have the complete lesson in the Extension office, if you would like a copy!
Plus, there is a RECIPE booklet!
Print off this page & send it to a friend or family member with an invitation to join HCE
Are you looking for a way to meet ladies from Crawford County and volunteer for activities in the Crawford County communities?
If so, please contact one of the HCE unit leaders (listed below) and attend a meeting.
You will experience the friendship and fun of HCE.
Morning Glories meet 2nd Monday at 6:30 pm in the Oblong Community Building; Contact Martha Holt 592-4351
Sunbeams meet 3rd Thursday 1 pm in Oblong: call Jo Carter at 618-928-2202 for more information
Try Hards meet 1st Tuesday 10 am at the Robinson
Commercium Building; call Jeannie Adams 557-3542
S.E. LaMotte meet 2nd Wednesday 1:30 pm; call Sandy Bryans 928-2536 for meeting location
I hope you will join one of our units!
We have special activities, luncheons, field trips, lessons, speakers, an awesome newsletter, and community service projects.
My unit is the:__________________________________
**Another option is to sign up as a "Mailbox member" and everything comes to your door, no monthly meetings.