Novem ber 14, 2012
Spi I yay Tym oo, W arm Springs, Oregon
Page 8
Turkey tips for holiday safety
Warm Springs
Extension Office
(541) 553-3238
W e’re online!
find us at:
h ttp ://
exten sion
oregonstate.edu/
w a rm sp rin g s/
It’s N ovem ber and Fall has w ith in tw o d ay s. R e-freezing
definitely arrived. C ool crisp ' th a w e d tu rk e y ¡ip n o t re c o m
m o rn in g s, c h a n g in g le a v e s , m ended because th e q u ality is
pumpkin pie and roasted turkey lowered.
m ay be on m o st o f o u r m inds.
M other N ature has provided the
w eather and the beautiful colors,
October
Run 4 Fun
ThankYou
T hank you to the fo l
low ing dfgahizatioris/indi-
viduals for making the Run 4
Fun a success! ' 1
* D iab etes P rev en
t io n
( S t e p h a n ie
H u r ta d o & N ic o le
Smith)
* C o m m u n ity
H e a lt h P r o g r a m
(M ichael H olyan)
* Com m unity Coun-
s e li n g / P r e v e n t io n
(A ndy Leonard)
* Sham ona W hite
* Taralee Suppah
* D a n ita M acy
* A shley Aguijar
A ll to g e th er p a rtic i
p ants ended w ith a G rand
Total o f 152.13 miles.
Think 4-H
4 -H is a leading y o u th de
velopment program in the United
States.
P articipation is open to all
youth from Kindergarten through
•12th grade.
1 The W ann Springs program
reaches yo u th through a variety,
o f informal, hands-on program ^
an d 4-H clubs.
We are alw ays looking for
m ore Volunteers!
I f y o u a re in te re s te d in
teaching the youth a skill or w ant
m ore inform ation about our pro
g ram s, p lease contact M orning
R ae Ferris, 4-H Youth D evelop
m ent Faculty, O regon State U ni
versity Extension Service, Warm
S p rin g s @ ¡5 4 1 .5 5 3 .3 2 3 8 o r
moming.ferris@oregonstate.edu.
4-H Program
Morning Rae Ferris
Reheating Turkey
and Leftovers
™ R eh eat all leftovers until
“steam y hot” to 165 f F.
Bring gravy to arollingboil
before serving.
O SU Extension will provide Tur
k e y Tips and à P ù m p k in P ie
Clasp.
Turkey Tips Source: Turkey
F act Sheet, O regon S tate U n i- .
versity Extension Service.
R eh e at sliced cooked tu r
k e y in a tig h tly covered bak in g
dish, at 325 f F, about 5 m inutes
p er pound.
I f co v ered w ith g rav y or
broth, allow m ore tim e for heat
ing
• F o ra free com plete Tur
key F act Sheet stop b y the
• OSU Extension office in the
Education Building
• M aster Pood Preservers
are available to answer any
food safety questions dur
ing the holiday season
C ontact our officesat 541-
553-3238
Thawing a Turkey
D O N O T thaw p oultry or
m eat at room tem perature. B ac
teria multiply quickly on the w a rn
surface. L eave turkey in th e
originalpackaging and use one o f
the following mèthods:
.r i * N o H u r r y - P la c e th è
wrapped turkey on tray in the re-
frigerator for 3 to 4 d a y s ; allow
5 hours p e r po u n d o f turkey to
completely thaw.
* F a s t T h a w - P la c e
w rapped turkey in deep pan or
R e f r ig e r a te a ll c o o k e d
clean pink, C over w ith cold wa
ter. A llow 30 m inutes fo r each foods w ithin 2 h o u rs o f rem o v
po u n d o f tu rk e y to com pletely ing from h ea t (oven or stovetop.)
I f you Stuffed th e bird, re
thaw. C hange w ater every half-”
hour. Refrigerate w hen thaw ed m ove stuffing right after cooking.
Within 2 hours, the stuffing needs
or roast immediately:
H C ook th e th a w e d tu rk e y to be refrigerated in sm all, shal
Storing Leftovers
W ant to find something to
do this sum m er? L ook on
o u r F aceb o ok p a g e .. .find
summer opportunities,
contest^, and 4-H events
and inform ation.
S earch F acebook: W arm
Springs 4-H O regon
low containers that allow it to cool
rapidly. G ravy n eeds to be re
frigerated in separate small con
tainers.
Fam ily C om m unity Health
U se refrigerated stuffing and
grayy w ithih f-2 days, or freeze.
W hile turkey is still w arm ,
the m eat is easily rem oved from
the bone. Divide turkey into small
portions and store in several small
containers in the refrigerator. For
best quality u se refrigerated tur
k ey w ithin 3-4 days or freeze.
Danita Macy
Arlene Boileau
ISàïa Smith
Rosanna Sanders
Pesticide Applicator Classes in December at
COCC’s Bend Campus
C Q C C ’s C ontinuing E du
cation program is offering three
p esticide applicator classés fçiri
those preparing to take the licens
ing exam s o r for those w ho need
recertification crédite:
• P esticide A pplicator L aw s &
S afety on Friday, D ecem ber 7
from 8:00am to 5:00pm.
• P estiçide, A pplicator H erbi
cides (O rnam ental & T urf) on
C ost for each course is $99
S atu rd ay , D e c e m b e r 8 ¡fro m
and preregistration is required to
8:00am to 5:00pm,
• P esticide A pplicato r Insecti- attend. A ll classes are h eld in
cides/Fungicides (Ornamental & C O C C ’s B oyle Education C en
Turf) on Saturday, D ecem ber 15, t e r ro o m -154.
F o r those w ho are studying
from 8:00am to 5:00pm.
E ach élâsSs is approved for for the D epartm entof Agriculture
8 hours o f recertification credits P esticid e A p p licato r licensing
for licensed applicators (Laws & exam , C O G C ’s testing center
Safety is approv ed fo r 4 core w ill offer the exam at the end o f
each class for a testing fee o f $25.
credits o fth e 8 total credits).
Strengthening Agriculture’s
Infrastructure
Adding Value, Breaking-Down Barriers, Increas
ing Profits
Western SARE invites you to. Strengthening
Agriculture’s Infrastructure: Adding Value, Breaking
Down Barriers, Increasing Profits Conference to be held
December 3 -. 5 ,2012, at the Embassy Suites, Airport,
7900 NE 82nd Avenue, Portland Oregon.
7 To register go to:, http://www.westerhsare.org or
contact Stacie Clary at stacie.wsare@charter.net or call
(831)419-5432.
i I f y o u p lan to ta k e th e
exam , please b rip g $ 2 5 ih cash
o r c h e c k p a y a b le to C O C C
Testing Center.
Agriculture and
-, N atu ral
R eso u rces
Farà Brumnier
MISSING!!!
4-H is m issing a
teepee from cam p
N aim u m a. P lease
call office if you
have any
in fo rm a tio n
Pumpkin Pie Class
OSU Extension is hosting a
Pum pkin Pie C lass on
Tuesday November 20 from
10-11:30 at the Education
B u ilding in the OSU
Basement Kitchen. Come
learn to make pumpkin pie
and take one home with you.
Call our office at 553-3238
to sign up. Space is limited.
I