Blog Site Discontinued June 23, 2017

Welcome. This blog site, healthy eating and food safety, has been discontinued as of June 23, 2017. I look forward to your comments and feedback regarding use of this tool to disseminate educational information.

Tuesday, June 29, 2010

Strawberry Season

Strawberry season is in full swing and the berries are lovely. Below is a recipe for strawberry lemon; in which I made a few weeks ago at a jam and jelly workshop held at the Brown County UW-Extension Office.

This jam is easy to make, tastes great and sets up quickly. Enjoy!

Preparation for Jams, Jellies and Fruit Preserves: Wash half-pint home canning jars in warm, soapy water and sterilize by boiling for 10 minutes. Keep hot until filled. Pre-treat two-piece vacuum seal canning lids according to package directions to ensure a good seal.

Strawberry-Lemon Marmalade
¼ cup thinly sliced lemon peel
1 package powdered pectin
4 cups crushed strawberries (about 2 qts.)
1 tablespoon lemon juice
6 cups sugar

Cover lemon peel with water; boil 5 minutes; drain. Combine lemon peel, strawberries, powdered pectin and lemon juice in a large saucepot. Bring slowly to a boil. Add sugar, stirring until dissolved. Bring to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot marmalade into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.

Source: Ball Blue Book

Tuesday, June 22, 2010

Preserve Garden Bounty

Plan now to preserve your garden’s bounty this summer

Home canned spaghetti sauce full of the flavor of garden-fresh tomatoes, or strawberry jam bursting with fruit at the peak of ripeness---these and other delicious recipes are included in the newly updated Wisconsin Safe Food Preservation series publications from Cooperative Extension.

Preserving food from your garden or orchard can be a good way to combat the rising prices of food at the grocery. But be sure to follow research-tested recipes for safe, high quality food that your family will enjoy.

Recipes that are not precise, mentioning a pinch of this ingredient or a pinch of that; recipes that are not tested in a laboratory; or those that contain outdated or inaccurate canning information can result in products that may be unsafe to consume.

Below are three general guidelines for preserving food safely:
  • Inspect and repair any food preservation equipment at the beginning of the season. Now is a good time to inspect canners or food dehydrators to make sure all equipment is in working condition. And start now to collect approved canning jars and lids for use during the season. Canning jars that use two-piece self-sealing metal lids are recommended. Jars should be free of nicks or scratches. A “must” every canning season is new flat lids; metal screw bands that are not bent or rusted can be reused.
  • Test dial-gauge pressure canners for accuracy. A pressure canner is essential for canning low-acid vegetables, meats, fish and poultry. Pressure canners come with either a dial-gauge or a weighted-gauge. Dial-gauge pressure canners should be tested each year for accuracy. The Brown County UW-Extension Office offer free dial-gauge testing. The process takes approximately one-half hour.
  • Always follow an up-to-date tested recipe from a reliable source.. Cookbooks and old family recipes are not reliable sources of research-tested recipes. UW-Extension publications with tested recipes are available from the Brown County UW-Extension Office for a nominal fee. These recipes will ensure you are canning safe, high quality foods.
UW-Extension has recently updated publications on safe canning of fruit, jams and jellies, meat, pickles, salsa, tomatoes and vegetables, and added new information on freezing fruits and vegetables.

More tomatoes are home-canned than any other product. And home-canned tomatoes can be so delicious. But many people are still unaware that tomato-canning recommendations changed dramatically way back in 1994. For example, acid must be added to home-canned tomato products to ensure safety. And this is just one example where even though it’s tempting to return time and again to a family-favorite recipe, it’s vitally important to update your canning recipes as guidelines change.

Food safety is, and should be, a primary concern when home canning any type of food, from pickles to meat. UW-Extension sets itself apart in providing research-based information.

Source: Barbara Ingham, UW-Extension Food Safety Specialist

Thursday, June 17, 2010

Drink More Fluids During Hot Weather

Whether it’s mowing the lawn, working in the garden or washing the car, we spend a lot of time outdoors in the summer months. When you’re outside in the heat, it’s important to drink plenty of fluids to prevent dehydration. We need fluids to keep our bodies properly cooled. Without ample water, you can experience muscle cramping, heat exhaustion, or heat stroke.

How do you know how much fluid you need?
Children need from 4-11 cups of total water (total beverages, including water) a day. Adults need from 9-13 cups of total water (total beverages, including water) a day. The amount depends on your age, gender, level of physical activity, altitude and climate. During hot weather, you will need more, but don’t go by thirst alone. To prevent dehydration it’s important to drink plenty of water and other fluids throughout the day, even before going outdoors. One way to tell if you are drinking enough fluids is to check the color of your urine. Your urine should be light yellow in color. If it is a dark color, you need to drink more.

Will fluids other than water work?
Juice, tea, sports drinks and soft drinks are mostly water. However, you are often consuming calories unnecessarily without nutritional benefits. Eat your calories rather than drink your calories… Make water your number one beverage of choice.

Source: eXtension

Tuesday, June 15, 2010

Celebrate June Dairy Month: Jump Start Your Day with Dairy for Breakfast

It’s common knowledge that breakfast is the most important meal for the day. Add to it the fantastic flavors and exceptional quality of Wisconsin dairy products, and breakfast gets the day off to a tasty, energetic start for children and adults alike.

Did you know...

• 93 percent of Americans agree that breakfast is the most important meal of the day, yet fewer than half (44 percent) eat breakfast everyday.

• Milk is the most popular breakfast beverage of children.

• Yogurt is the second fastest growing in-home breakfast food. (Hot cereal is the fastest growing in-home breakfast food.)

• We are eating more breakfast meals than ever before. The average American ate 330 breakfasts in 2007 vs. 320 in 1997.

• We spend about 13 minutes of our day eating breakfast. We spend twice as much time eating lunch and dinner: 30 minutes and 24 minutes, respectively.

• One of four consumers (25%) enjoys a large, traditional breakfast on the weekend.

• Several studies suggest that eating breakfast may help children do better in school by improving memory, alertness, concentration, problem-solving ability, test scores, school attendance and mood. Adult breakfast skippers, take a lesson-eating breakfast may help boost your brain power, too.

• Breakfast helps lessen stress, jumpstart metabolism and boost energy.

• Milk and milk products are a source of protein, calcium, zinc, magnesium, vitamin B12 and riboflavin, naturally providing fuel for the day.

• Calcium, found in milk and dairy products, helps build and maintain healthy teeth and bones, keeps your heart beating steadily and your blood, nerves and muscles working correctly. Yet, most Americans get only half the calcium they need from their diets.

For more information, recipes or to locate a dairy farm breakfast, visit www.WakeUpWithDairy.com. Find additional recipes and nutritional information about dairy products at http://www.eatwisconsincheese.com/.

Facts gathered from The International Food Information Council Foundation, dietitian.com, Technomic, Mintel Market Research, NPD group and wisdairy.com

Thursday, June 10, 2010

Prepare and Eat More Meals At Home


Preparing and eating meals at home is an important step toward healthy eating. Meals you prepare and eat at home don’t have to be fancy! You can have easy, quick, and healthy meals at home. Just keep it simple with these four steps: plan, shop, fix, and eat.


Plan:
• The first and most important step is planning.
• The number one reason people say they can’t eat healthy is lack of time. If you plan meals, you will actually save time and money in the long run.
• Set aside 30 minutes to plan for the next week.
• Make a list of the main dish and the side dishes that you will serve for each day of the week. Select recipes that have few ingredients and that use quick cooking techniques.
• Get input from your family members. Use your list of everyone’s favorite foods.


Shop:
• Shop regularly, whether once a week or once a month.
• In-season fruits and vegetables are less expensive and taste better.
• Stick to the list. You are less likely to overspend and less likely to forget ingredients you may need for your week’s menus.
• Don’t shop hungry.


Fix:
• Stick to your plan.
• Wash and prepare fruits and vegetables in advance.
• Make extra of a main dish for another meal.
• Check your meal plan each evening, and take out frozen meats the night before.
• Get the kids involved.


Eat:
• Eat together: All families are busy. Make eating together a family priority.
• Turn off the TV: Turn off the television, radio, cell phone, and beeper so everyone can focus on the conversation without distraction.
• Share events of the day: Ask each person at the table to talk about a fun activity or something good that happened that day.
• Make healthy choices: It is easier to make healthy choices when meals are prepared at home and families sit at the table together to share that meal. It is a good time to talk about and model healthy eating, portion sizes, and trying new foods.


Source: eXtension

Tuesday, June 8, 2010

Making Successful Jams and Jellies

Fruits can be preserved to enjoy throughout the year. Fruit jams, jellies, preserves, conserves, marmalades, syrups, honeys and butters can add zest to meals, and provide a good way to use a variety of fruits. Here are some tips for making successful jams, jellies and fruit preserves.

Make sure to have all equipment and ingredients on hand prior to starting.

Measure all ingredients exactly.

For best results, make only one recipe at a time. Double batches do not always gel properly.

Use only half-pint jars unless specified. Larger jars will not receive enough heat during processing to keep safely in the cupboard.

If the recipe calls for added pectin, do not interchange liquid pectin for powdered pectin and vice versa.

Wash half-pint jars in warm, soapy water and then sterilize them by boiling 10 minutes. Pre-treat lids as package directs.

Canned jellied fruit products must be processed in a boiling water canner to make sure the lids seal and to prevent mold growth. A boiling water canner is sometimes called a water bath canner. Do not use paraffin to seal the product.

For jellied fruit products at their best, make only the amount that can be used in one year. Preserves stored for long periods of time lose their flavor and bright color and can darken.

The Brown County UW-Extension Office will host a jam, jellies and preserves class on June 15th.
 
For more information on this class, please visit:
http://www.co.brown.wi.us/i/f/uw_extension/fl%20-%20jams%20and%20jellies.pdf

Thursday, June 3, 2010

Support Local Farmers Markets

A number of local farmers markets in Brown County begin another season either this week or shortly after. By attending a farmers market, you are supporting farmers in Northeast Wisconsin as well as the local economy. Farmers markets also provide an opportunity to purchase good quality fresh produce. There are a number of farmers markets in Brown County. I hope you are able to take advantage of purchasing produce at one or more of these farmers markets.

2010 Green Bay Farmers Market Schedule

Green Bay East Side Festival Foods Farmers Market
3534 Steffen Court
July 13 – October 5
Monday: 7a.m. – Noon
WIC & Senior Nutrition

Green Bay West Festival Foods Farmers Market
2250 West Mason Street
July 13 – October 5
Monday: 7 a.m. – Noon
WIC & Senior Nutrition

City of Green Bay Farmers Market
Downtown Green Bay just east of Monroe Ave; Located between Cherry & Pine Streets
June 5 – October 30
Saturday: 7 a.m. – Noon
WIC & Senior Nutrition

Farmers Market on Broadway
Downtown Green Bay, Broadway Street
June 2 – October 13
Wednesday: 3p.m. – 8 p.m. (ends at 7 p.m. September & October).
WIC & Senior Nutrition

Bay Park Square – Green Bay
Holmgren Way
Located on the northeast side of the parking lot (backside of Kohl’s).
June 14 – October 18
Monday: 2:00 p.m. – 6:00 p.m.

2010 Surrounding Area Farmers Markets Schedule

Denmark
Village of Denmark Farmers Market
Behind Village Offices – Main Street
May – October
Thursday: 7 a.m. – Sellout

DePere
DePere Festival Foods Farmers Market
1001 Main Street
July 14 – Mid October
Tuesday: 7 a.m. – Noon

WIC & Senior Nutrition
DePere East Farmers Market – Seroogy’s Parking Lot
North Wisconsin & James Street
July – October
Thursday: 7:30 a.m. - Noon

Ledgeview

2200 Dickinson Road
June 5-October 30 Saturdays 3:00 p.m. – 7:00 p.m.

Oneida
Oneida Farmers Market
Hwy 54 & Seminary Road Intersection, One Stop M Parking Lot
June 25 – October
Thursday: 2 p.m. – 6 p.m.
WIC, Senior Nutrition & Oneida Market Dollars
We have fresh produce, honey, house plants, hand-made crafts, jewelry, pet supplies, t-shirts & more. The Oneida 4-H brat booth is open during the Farmers Market. We will have live music, cooking demonstrations, door prizes, contests & giveaways during our Farmers Market Bashes on July 16th & on August 13th.

Wrightstown
Wrightstown Farmers Market
400 High Street, Hwy 96, Dick’s Family Food parking lot
Mid June – August 27
Thursday: 3 p.m. – 6 p.m.

Tuesday, June 1, 2010

Celebrate June Dairy Month

The Heritage and Tradition Behind Wisconsin’s Dairy Industry

Did you know…

• Wisconsin’s first cheesemakers were farm wives who, in the 1830s, began making cheese in their kitchens as a way of storing excess milk.

• By 1850, Wisconsin farm wives were producing 400,000 pounds of cheese per year, and selling it for an average of 7 centers per pound. (Today, Wisconsin’s 115 cheese plants produce more than 2.3 billion pounds of cheese annually.)

• John J. Smith buys Wisconsin’s first cheese vat in 1858 and begins producing cheese in Sheboygan County. Smith also is 1st to market Wisconsin cheese outside the state.

• Colby cheese is invented in Colby, Wisconsin, in 1874. Brick cheese is developed in Dodge County several years later. Brick is named for its shape – and because cheesemakers originally used bricks to press whey from the cheese.

• Also in 1890, Stephen Babcock of the University of Wisconsin develops the milkfat test that allows dairymen to determine which cows produce the richest milk – the best for cheesemaking. This test is still used today.

• In 1921, Wisconsin becomes the first state to establish cheese-grading standards to ensure consistent quality and flavor.

• Wisconsin dairy farms produce 22 billion pounds of milk every year. That’s about 13% of the country’s total milk supply.

• Wisconsin is the number 1 cheese-producing state, making more than one of every four pounds produced in the U.S.

• Wisconsin’s cheese plants manufacture more than 2.3 billion pounds of cheese every year – 90% of which is sold outside the state’s borders.

• Wisconsin ranks first among all states in the production of Cheddar, American, Provolone, Brick, Muenster and Limburger cheeses.

• Wisconsin leads the nation in the production of specialty cheeses, such as Asiago, Gorgonzola, Gruyere, Aged Cheddar, Gouda, Blue and many others.

• Wisconsin is home to 115 cheese plants – more than any other state in the country – that produce more than 650 varieties, types and styles of Wisconsin cheese – nearly double that of any other state.

Enjoy cheese as well as other dairy products at Brown County’s Breakfast on the Farm scheduled for June 6, 2010.


For more information, please visit http://www.browncountydairypromotions.com/, and on the right hand side click on ‘Breakfast on the Farm’.