By Johanna Hicks, B.S., M.Ed, Texas A&M AgriLife Extension Family & Consumer Sciences Agent
HOPKINS COUNTY 4-H MEMBERS EXCEL
Spring is a busy month for Hopkins County 4-H members. Thanks to all the leaders, parents, and grandparents who support these youth in their endeavors. Below are some highlights from the month of March:
The 4-H Food Challenge is a popular event. The district contest takes place at the State Fair Grounds in Dallas. A record number of teams participated this year, and Hopkins County was proud to send a team of four to participate. Under the leadership of Tammy Jones (a former Hopkins County 4-H member, I might add), the team practiced each week leading up to the March 22 contest. The team was comprised of Marilena Reyes, Rylie Carroll, Diego Childs, and Eliana Moreland. They placed 5th in their age group and category.
The 4-H Food Challenge involves a mystery bag of ingredients from which the team prepares a dish. They have access to a “pantry” of additional ingredients that can be added to the dish. The team is given 40 minutes to plan, prepare and plate the dish. They must also give a presentation to a panel of judges on the steps of preparation, nutritional value, safety concerns, and recommended number of servings needed according to the MyPlate system.
The Hopkins County team’s name was Super Foodies, and they expressed having fun and learning a lot during their first year of participation. Congratulations to the team!
On March 26, several 4-H contests took place at the Extension Office. Each of these involved speaking in front of an audiences or panel of judges. This is a valuable learning tool for youth, and many have expressed appreciation for the opportunity! Below are the contests that were implemented. Each 4-H member qualified to compete at the District 4-H Contests to take place in May at Texas A&M University – Commerce
Food Show
- Titus Bessonett, Clover Kid – Fruit/Veggie
- Marilena Reyes, Junior – Breads & Cereals
- Eliana Moreland, Intermediate – Main Dish
- Ethan George, Intermediate – Main Dish
- Rylie Carroll, Intermediate – Nutritious Snack
- Jorja Bessonett, Senior – Fruit/Veggie
Fashion Show
- Marilena Reyes, Junior – Under $25
- Ethan George, Intermediate – Everyday Living
- Eliana Moreland, Intermediate – Under $25
- Rylie Carrol, Intermediate – Special Interest
- Jorja Bessonett, Senior – Formal
- Elida Miller, Senior – Under $25
Public Speaking
- Elida Miller, Senior
- Rylie Carroll, Intermediate
Educational Presentation
- Natalie Vaughn, Junior
- Rylie Carroll, Intermediate
- Ethan George, Intermediate
Share-the-Fun
- Nathan Bilyeu, Emma Boatman, Junior – Vocal duet
- Diego Child, Intermediate – poetry/prose
Other 4-H members who will be presenting at district contests are Christian Ebel, Zia Miller, and Savannah Allen.
Congratulations to each of these 4-H members!
CHILD SAFETY SEAT CHECK-UP REMINDER
Texas A&M AgriLife Extension and Texas Department of Transportation are partnering to bring this event back to Sulphur Springs. It will take place on Wednesday, April 3, from 1 to 4 p.m. on the Lowe’s parking lot.
Technicians will be on hand to inspect the current car seats to make sure they are installed correctly and are the correct size for the child.
New car seats will be given as necessary.
Participants must bring the child, and know the height and weight of the child. Expectant mothers within the last month of pregnancy are also welcome to come.
New car seats and booster seats will be given on a first-come, first-served basis.
CLOSING THOUGHT
Life happens between an inhale and an exhale. – Breanna Nevada
RECIPE OF THE WEEK
Beefy Lettuce Wraps
Ingredients:
- 1 pound lean ground beef 2-inch piece fresh ginger, peeled and grated
- 2 green onions, chopped
- 2 cloves garlic, minced
- ½ teaspoon red pepper flakes
- ¼ cup chopped peanuts
- ½ cup shredded carrots
- Juice of 1 lime
- ¼ cup low-sodium soy sauce
- 1 head Boston lettuce, leaves separated, washed and patted dry
Directions:
- Brown beef over medium-high heat. While browning, combine ginger, green onions, garlic, pepper flakes, peanuts and carrots in a bowl.
- After beef is browned, drain excess fat and add carrot mixture to the skillet. Stir to combine flavors.
- Add lime juice and soy sauce; continue cooking for 5 minutes, or until carrots are soft.
- In the hollow of each leaf of lettuce, place approximately ¼ cup of beef mixture. Fold and enjoy! Makes 6 servings.
Nutrition per serving: 120 calories, 4 grams total fat, 50 mg cholesterol, 4 g carbohydrate, 18 g protein
Source: Dinner Tonight
