Ipilyay Tymoô, Warm Springs, Oregon-
August 21, 2013
,R39Q 9
OSU Extension
OSU Extension Service 4-H International/
Multicultural Summer Camp 2013
Several Tribal youth attended the120.13 International Cam p in Salem
last week.- ,
The goal o f this cainp w as to prepare youth for college and for a
New Archery
Program for
Warm Springs
4-H
The* O re g o n 4 -H
Foundation in Corvallis and
th e R oundhouse Founda
tion in Sisters, Oregon have
granted the W arm Springs
4-H p ro g ra m $2,000 to
begin a youth archery pro
gram.
This g ra n t w i ll pur
globalized world.
Youth attended educational classes related to Environmental Science,
Engineering, Technology, N atural Resources, Health; Collège, Career O p
tions, Literature and Sports. .
Professional speakers w ere invited to talk about career opportunities,
preparing and applying for college and financial aid, the college experience
and exchanging cultural backgrounds while meeting new friends.
O ver seven different ethnic groups w ere represented at the camp.
I f you have a student (6th-high school) interested in attending n ex t
year’s camp please Contact O SU Extension at 55*3.3238 for m ore inform a
tion.
Chris and Helen Howtopat
chase archery equipm ent
and deliver after-school and
sum m er program m ing for
youth 4 th -12th grade. K en
Kippley. and FrankS m ith,
(4,-H Volunteers and certi
fied 4-H Shooting Sports
A rchery Instructors) w ill
lead th e archery program
ming throughout theyear.
The first session n a f -
ter-school archery will be
gin late S eptem ber/Early
October. Sign ups will be
gin M onday, S eptem ber
23rd' 20^3. I
Please, be aw are that
fhisielass will be have a limit
due to the availability S f ar
chery equipment and safety
reasons. F o r m ore info:
(O S U E x te n s io n W arm
S p rin g s 4 -H P ro g ra m ,
541.553.3238.
Blanche and Helen Howtopat
Vehnesà Culps arid Jake Frank
Jake Frank
1
Food Hero
Celebrate Our Summer Harvest
Watermelon & zucchini are
■ season!
In the late summer m onths
fhey taste g reat and often CQsf
less 5
favorite dressing or dip.
t o o l off with
Watermelon!
dish.
• A dd to a salad, pizza, enchila
das of chili.
.
• Broil or grill for a crunchy side
-
Kids Can...
• Help wash zucchini.
• H elp choose a w aterm elon.
watermelon
• M e a su re in g re d ie n ts for, a
sfpoomie:
.
nanas, kiwis
‘ 't r i e s and a
little milk, yogurt or apple juice.
O r m ake a W atermelon Cooler !
* Freeze w atermelon chunks to
add to water!
So many ways to
enjoy zucchini!
• Try the FoodH ero.org Z uc
chini Tomato Bake recipe.
• C ut up and'serve w ith your
r —— — — — — — — — n
I . Watermelon
Salsa
Ingredients
* M ake W aterm elon Salsa for
& tasty dip for veggies or as a top
p in g fo r grilled m eat. O r ju s t
s e rv e as a sala d ¡ R ec ip e on
. back.
cut watermelon should be refrig
erated for up to 4 days.
Source: th e N ation al W ater
m elon Promotion Board
Watermelon Tips
Look. Choose firm fruit with
an eyen shape that has *no bruises,,
cuts or dents.
Lift. The watermelon should
be heavy for its size.
Turn. L ook for a cream y
yellow spot where the watermelon
w as sitting.on the ground growing
in the sun. T his show s th a t the-
m elon w as ripening on the vine
longer, and getting sweeter.
Store. W hole watermelons-
7 to 10 days in a cool dark place;
2 cups sm all cubes o f w a- ■
termelon •
1/4 cup w ashed, chopped ■
green onions
1/4 cup red onion, fi n ely. j
chopped
|
1 tablespoon rice vinegar
|
,1 ta b le s p o o n c h o p p e d I
.cilantro
‘. 1/4 teaspoon ground cum in ■
Directions
1. In a medium bowl, mix all
ofthe ingredients. &
2. R e frig e ra te le f to v e r s
within 2 hours. (
- N o te s
. ■ .*
.
1. S erve salsa w ith burritos,
tacos, fi sh or grilled meat.
.2, T ry adding corn, chile
peppers, or chopped avo-
cado.
'3. I f you do n o t h ave vin-
egar, try lemon or lime juice,
— — —i —
■
1
|
I
I
■
■
■
g
Monthly Hero Checklist
□ M ake W atermelon Salsa.
□ H ave kids help wash zucchini
□ A dd zucchini to a meal.