Plate it up

‘Kentucky Proud’

Plate it Up Kentucky Proud is a partnership project between the University of Kentucky Cooperative Extension Service, the Kentucky Department of Agriculture and the University of Kentucky School of Human Environmental Sciences. This project provides healthy, great tasting recipes using Kentucky Proud products for the people of Kentucky.

Kentucky Sweet Potatoes

The air is turning crisp and the leaves are stunning in shades of red, orange, and gold, the Autumn Season is here! With the fall brings great Kentucky flavors and values of fresh apples and sweet potatoes. Put these two amazing flavors together and you will find a treat to tempt your taste buds!

When shopping at your local farmer’s market this season look for one of the two types of Kentucky grown sweet potatoes. Generally only distinguished by color of dark orange or pale yellow, choose smooth, unblemished skinned potatoes without wrinkles, bruises, sprouts or decay. Also, when deciding on that perfect potato, pick the small to medium size for a flavor at the peak to perfection.

Wash sweet potatoes well. Cook them whole whenever possible as most of the nutrients are next to the skin, and skins are easier to remove after they have been cooked. Pierce skin with a fork. Place potatoes in a pan and cook in an oven heated to 375º F for about 45 minutes or until tender. Cool potatoes slightly before removing skins. Sweet potatoes can be cooked in a microwave oven to save time. Wash and pierce skins of potatoes and place them on a paper towel. The cooking time for 2 medium potatoes is on high for 5-9 minutes, and four potatoes, for 10-13 minutes. Yellow and dark orange sweet potatoes can be used interchangeably in recipes. Try not to mix the two types in a single dish, because their different textures and cooking times may affect the outcome of the recipe. The yellow variety takes longer to cook than the orange and will be done at the upper range of cooking times.

Sweet potatoes spoil rapidly. To keep them fresh, store them in a dry, cool (55-60º F) place such as a cellar, pantry or garage. Do not store them in the refrigerator, where they will develop a hard core and an “off” taste. If stored properly, sweet potatoes will keep for a month or longer. At normal room temperature, they should be used within a week of purchase. Brush off the excess dirt before storing, but do not wash until you are ready to cook them. Moisture from washing will increase spoilage.

While shopping at the market, pair that sweet potato with a tasty treat of a locally grown apple. Kentucky’s climate provides for several varieties of apples to be grown and harvested from summer to late fall. Again, look for firm, crisp, unblemished, smooth skinned fruit.

As an added bonus, apples and sweet potatoes are very high in fiber which may help with weight control. The high fiber content adds to a feeling of fullness without overeating.

Enjoy all the flavors of Kentucky’s locally grown produce, and try the following recipe for a taste of autumn.

Sweet Potato Crisp

3 large fresh sweet potatoes, cooked until tender.

8 ounces reduced fat cream cheese, softened

1 cup brown sugar, divided

1 teaspoon vanilla

1 tablespoon ground cinnamon

2 medium apples, chopped

½ cup all-purpose flour

2‑3 cup quick cooking oats

3 tablespoons butter

¼ cup chopped pecans

Directions:

1. Preheat oven to 350º F. Lightly spray a 13 x 9 x 2 inch pan with non-stick spray.

2. Mash sweet potatoes. Add cream cheese, 2/3 cup brown sugar, vanilla and cinnamon. Mix until smooth.

3. Spread sweet potato mixture evenly into pan.

4. Top sweet potatoes with chopped apples.

5. In a small bowl, combine flour, oats, and 1/3 cup brown sugar. Cut in butter until mixture resembles coarse crumbles. Stir in pecans.

6. Sprinkle mixture over apples.

7. Bake uncovered for 35-40 minutes or until topping is golden brown and fruit is tender.

Yield: 16, ¾ cup servings. Nutritional Analysis: 240 calories, 6 g fat, 3 g saturated fat, 5 mg cholesterol, 200 mg sodium, 44 g carbohydrate, 4 g fiber, 20 g sugar, 4 g protein.

Source: www.fruitsandveggiesmatter.gov

Visit plateitup.ca.uky.edu to search for new favorites or pick up the latest recipe cards at the Clinton County Cooperative Extension Service.

Educational programs of Kentucky Cooperative Extension serve all people regardless of race, color, age, sex, religion, disability or national origin.

Homemakers denim

and shoe drives

Blue jean, go green denim drive

Cotton “Blue Jean, Go Green” denim recycling program collects unwanted denim and through a partnership with Bonded Logic Inc. transforms it into UltraTouch Denim Insulation. As a result, fewer textiles are sent to landfills-reducing the amount of waste. A portion of the insulation is given to communities in need to assist with building efforts. GOT DENIM? WE WANT IT!! Jeans with or without embellishments and of any color and condition are accepted, including scrap material.

Shoe and footwear drive

The Clinton County Homemakers are collecting new and gently used shoes to share with adults and children in need throughout our community. Accepting: men’s, women’s, and children’s shoes … athletic, running, dress, heels, pumps, sandals, work boots, cleats, dance, flip flops, just as long as they are new or gently worn. Preparation: clean shoes (no mud) with soles and body that have no holes, laces intact. We ask that you tie the pairs together using the laces or a rubber band in pairs.

Denim and shoes can be dropped off at the Clinton County Extension Office, 2601 North Hwy. 127, any time between now and November 4th. The Extension Office is open 7:30 a.m.-4:00 p.m. with lunch from 12:00-1:00 p.m. If lunch time is best for you, please call ahead and we will make sure someone is available to receive your donations. However, Clinton County Extension Homemakers will gladly accept your denim and shoes during our Drive-Thru Event on Tuesday, November 4th from 8:30 a.m.-3:30 p.m. Members will meet you at your vehicle to receive your items. Everyone who donates denim or shoes will receive a recycled denim pencil as a small token of appreciation! For more information, contact the Clinton County Extension Office at (606) 387-5404 or christy.nuetzman@uky.edu

Me and My PAL

The Clinton County Extension Office will offer Me and My PAL for parents and children up to age five on Friday, October 31st from 9:00-10:30 a.m. featuring hands-on learning activities in math, reading, and nutrition, games, recipe sampling, and more. The class is free, but pre-registration is requested. For more information, contact the Extension Office at 387-5404.