Before setting out your picnic feast, ensure your hands and surfaces are clean.
Place cold food in a cooler with ice or frozen gel packs. Cold food should be stored at 40°F or below to prevent bacterial growth. Meat, poultry, and seafood should be packed while frozen to stay colder longer.
Pack beverages in one cooler and perishable foods in another. This will prevent perishable foods from being exposed to warm outdoor temperatures.
Limit the times the cooler is opened to keep the contents cold longer.
Be sure to keep raw meat, poultry, and seafood securely wrapped. This keeps their juices from contaminating prepared and cooked foods or foods that will be eaten raw, such as fruits and vegetables.
Rinse fresh fruits and vegetables under tap water before packing them in the cooler.
Preheat oven to 400 degrees F° (200° degrees C). Use a non-stick baking sheet or spray lightly with cooking spray.
Arrange potato strips in a single layer on the baking sheet, skin sides down. Spray with cooking spray and sprinkle with thyme and salt and pepper to taste.
Bake 25 minutes in the preheated oven, or until golden brown.
Watermelon Wonderland: Fun Creations for all ages.
The National Watermelon Promotion Board(NWPB) is a non-profit organization formed in 1989 by watermelon growers and shippers. Their goal is to increase consumer demand for watermelon through promotion, research, and educational programs. The NWPB has developed marketing programs to boost watermelon sales in supermarkets throughout the U.S. and Canada. Their site contains recipes, nutrition facts, fun games for children, lessons for educators, and information for health professionals and the media.
Watermelon and Food Safety
1. Wash your hands thoroughly with soap and water before cutting watermelons.
2. Wash the outer surface of the melon with clean running water and dry to remove any dirt. If you purchase a pre-cut piece of watermelon, you should rinse the rind portion in fresh water and dry it.
3. Wash cutting boards, countertops, scoops, knives, and other equipment or utensils with hot water and soap to avoid cross-contamination.
4. If you refrigerate the watermelon after purchasing, be sure to keep the watermelon cool.
5. Always refrigerate watermelon once you have cut into it. Place in a covered container or cover the cut surface with plastic wrap to prevent the melon from becoming mushy.
Nutrition Facts about Watermelon
Watermelon is rich in Vitamin A and Vitamin C, contains no Trans Fatty Acid, no Cholesterol, very low in sodium, and has only 46 calories in One Cup. Watermelon contains lycopene, an antioxidant which may reduce the risk of cancer.
Watermelon contains about 6% sugar and 92% water by weight. It is a great way to get additional fluids.
Creating Snacks or a
Light Meal using Watermelon
Shrimp
Cocktail Watermelon
Watermelon Fruit Cup
Watermelon
Stuffed Sushi
Watermelon
Stuffed Chicken Salad with Crackers, Raspberries & Mango
Watermelon
Stuffed Tabouli with Goat Cheese
Watermelon
Stuffed Granola with Seasonal Fruit
Watermelon Circles with Feta Cheese and Lentil Salad
Raspberries are a member of the Rosaceae family and genus Rubus. These versatile fruits lend themselves beautifully to various culinary creations, ranging from delectable jams, pies, and tarts to refreshing smoothies and invigorating beverages. Beyond their culinary appeal, fresh raspberries offer a wealth of nutritional benefits, including being an excellent source of vitamin C.
Whether you savor the pleasure of picking and enjoying raspberries directly from their stems or explore their culinary potential in an array of delightful dishes and beverages, these vibrant berries offer a delightful experience for your taste buds and overall well-being.
One noteworthy advantage of raspberries is that they are self-fertile, meaning a single bush is sufficient for fruit production. However, they benefit from pollination by bees, which increases the likelihood of a bountiful harvest. Be patient after planting, as raspberry bushes typically produce fruit around one year after planting.
While raspberries naturally thrive in cooler climates, numerous raspberry varieties are now available to suit various planting zones. This expanded selection allows gardeners in different regions to cultivate raspberries successfully, adapting to their specific climate conditions.
With the right selection of raspberry varieties and proper care tailored to their specific needs, you can enjoy a productive raspberry harvest regardless of your climate zone.
The Significance of Pruning
Pruning plays a crucial role in maintaining the health and productivity of raspberry plants. While raspberries are perennial plants, it's essential to understand that the canes responsible for bearing fruit live for only two summers. Proper pruning practices are necessary to ensure the continued success of your raspberry crop.
To maintain the vitality of your raspberry plants and ensure continuous fruit production, it's crucial to prune out the dead canes each year. Pruning them out allows the plant to direct its energy toward producing fruit in the upcoming year.
Removing the dead canes creates space and resources for new growth and development. This cyclical pruning process ensures the sustained productivity of your raspberry plants year after year.
Remember, regular and timely pruning is vital in raspberry cultivation, enabling the plants to thrive, rejuvenate, and consistently produce abundant and healthy fruit crops.
Selecting Raspberries: Look for raspberries that are brightly colored and have a plump appearance. Avoid berries that are dull, mushy, or have a dull color. Check the container for any signs of mold or excessive moisture. Moldy berries can quickly spread and spoil the rest of the batch. Give the container a gentle shake to see if the raspberries move freely. This can indicate their freshness and firmness.
Storing Raspberries: Keep raspberries refrigerated immediately after purchasing or picking. The cool temperature helps slow the ripening process and extend their shelf life. Store raspberries in a shallow container or on a paper towel-lined plate to allow for air circulation and prevent moisture buildup. Wash raspberries just before you plan to use them. Excess moisture can promote mold growth and cause them to spoil faster. If you have excess raspberries that you won't be able to use within a few days, consider freezing them to preserve their freshness.
Freezing Raspberries: Start by gently washing the raspberries under cool running water. Be careful not to soak them, as this can lead to waterlogging. Place the washed raspberries in a single layer on a baking sheet or tray lined with parchment paper. Place the baking sheet in the freezer and allow the raspberries to freeze individually for about two hours or until they are firm. Transfer the frozen raspberries to a sealed plastic bag or airtight container. Make sure to label and date the package. Return the raspberries to the freezer and use them within ten months for the best quality.
Remember, raspberries are delicate fruits, so handle them gently to avoid crushing or bruising. Proper selection and storage allow you to enjoy fresh and delicious raspberries for longer periods.
Macaroni is a type of dry pasta traditionally shaped and produced in various sizes and shapes. Made from durum wheat, macaroni is commonly cut into short lengths; curved macaroni may be referred to as elbow macaroni. Some home machines can create macaroni shapes, but like most pasta, macaroni is typically made commercially through large-scale extrusion. The curved shape is created by different extrusion speeds on opposite ends of the pasta tube as it emerges from the machine.
In North America, the word "macaroni" is often used synonymously with elbow-shaped macaroni, as it is the most often used in macaroni and cheese recipes.
The nutrition information provided below is based on 1/2 cup cooked beans, prepared from dry beans. No salt has been added, therefore sodium levels are insignificant. Beans contain no cholesterol and a small amount of fat. They are a great source of fiber, high in potassium and contain many of the B vitamins. Beans also provide between 7% to 18% of one's daily iron needs.
The US Dry Bean Council (USDBC) is a private trade association comprised of leaders in the bean industry with the common goal of promoting the U.S. edible bean trade, both in the United States and abroad, and educating U.S. consumers about the benefits of beans. The USDBC gives a voice to the bean industry and provides information to consumers, health professionals, buyers, suppliers and the media about the good taste, nutritional value and versatility of beans. The USDBC also is a resource for information on U.S. exporters, overseas importers, U.S. dry bean classes, trade policy issues and the role of U.S.-grown beans in international food-aid efforts. USDBC also publishes foreign language newsletters and other publications designed to help overseas importers, packagers and canners better understand and maintain contact with the U.S. dry bean exporting trade. As part of USDBC’s mission, the organization collaborates with public health organizations, research centers, universities, and the entire supply chain, from seed suppliers to farmers, processors, wholesalers, distributors and transporters. While the USDBC is privately funded, its representatives work closely with the U.S. Department of Agriculture (USDA) in overseas markets, and often co-sponsors activities with the U.S. Government. These activities include hosting trade missions from foreign countries to visit U.S. production and processing facilities, participating in trade shows worldwide, coordinating trade missions of U.S. exporters and growers to visit overseas markets and producing education The USDBC is headquartered in Washington, D.C., with a marketing office in Pierre, South Dakota. In addition, USDBC representatives around the world facilitate activities and dialog between U.S. and overseas trade.
Benefits Unlike meat-based proteins, beans are naturally low in fat and are a cholesterol-free source of protein. Research shows that a diet including beans may reduce your risk of heart disease. A nutrient-rich food, beans contain protein, complex carbohydrates, fiber, antioxidants, and important vitamins and minerals, such as folate, B-Vitamins, manganese, potassium and iron. Folate, a vitamin very important for pregnant women and their unborn babies, is found in beans. During pregnancy, women need more folate. Expectant mothers who consume enough of the right nutrients can help reduce the risk of birth defects. Beans are especially important for people with certain food allergies and intolerances. For example, some people can’t tolerate gluten, a natural protein present in wheat, barley and rye. Because beans don’t contain gluten, or major allergens found in various grains, substituting beans can help provide the fiber and other nutrients that people on restricted diets may be missing. Beans come in a variety of convenient forms (such as canned beans, bean flours and dehydrated beans) that can be used in place of allergenic and gluten-containing ingredients.
Bean Recipes Bean Burrito
Black Bean Soup Garnished with
Green Onions
Black Bean Soup Garnished with Green Onions and Reduced-fat Sour Cream Served in a Sourdough Roll
Do you promote your products as “Made in the USA”? Under the law, certain products are required to disclose their U.S. content. For others, manufacturers and marketers who choose to make claims about the amount of U.S. content must be aware of the Federal Trade Commission's (FTC) Enforcement Policy Statement on U.S. Origin Claims. Is your company up on what's required?
The Made in USA mark is a country of origin label indicating the product is "all or virtually all" made in the United States. The label is regulated by the Federal Trade Commission (FTC).
In general, goods imported into the United States must have a country of origin label unless accepted, but goods manufactured in the United States can be sold without any sort of "Made in the USA" label unless explicitly required. Voluntary claims about the amount of U.S. content in other products must comply with the FTC’s Made in USA policy.
A Made in USA claim can be expressed (for example, "American-made") or implied. In identifying implied claims, the Commission focuses on the overall impression of the advertising, label, or promotional material. Depending on the context, U.S. symbols or geographic references (for example, U.S. flags, outlines of U.S. maps, or references to U.S. locations of headquarters or factories) may convey a claim of U.S. origin by themselves or in conjunction with other phrases or images.
June is Potty Training Awareness Month. Constipation in children is a common problem when potty training. Constipation is often characterized by infrequent bowel movements or hard, dry stools.
Causes of Constipation in Children
Toilet Training and Withholding. Your child may ignore the urge to have a bowel movement because of fear of the toilet or they don’t want to take a play break. Some children withhold when they are away from home because they are embarrassed to use a public bathroom. Withholding bowel movements sometimes results in a large painful mass of stool in the rectum called fecal impaction. If it hurts to have a bowel movement, your child may try to avoid a repeat of the uncomfortable situation. If you begin toilet training too early, children may hold in their stools, which can quickly become an involuntary habit that's tough to break.
Dietary Changes. Lack of fruits and vegetables or fluid in your child's diet may cause constipation. For some children, too much milk and not enough water can lead to constipation.
Medication or Disease. Certain antacids, antidepressants, muscle relaxants, and various other drugs can contribute to constipation. Changes in your child's appetite or diet due to illness may have the same effect.
Emotional Pressure to use the toilet or to give up diapers.
Symptoms of constipation in children
*Fewer bowel movements than usual.
*The child is fidgeting, clenching buttocks muscles, or other unusual dancelike behaviors.
*Experiencing Abdominal pain and cramping.
*Painful or difficult bowel movements.
*Hard, dry, or large stools.
*Feces in the child’s underwear.
Prevention of constipation in children *Offer high-fiber foods. Include: Fruits and Vegetables; Beans and Lentils; Bran sprinkled on cereals or yogurt; Whole grain bread and cereal; Dried or soft fruit added to muffins or cereal; Fruit spread If your child does not like vegetables, serve them hidden in casseroles, pasta, or puree in soups. Ask your child to help out when preparing meals. Children are more willing to eat their food if they play a role in making their own meals.
The American Academy of Pediatrics recommends the following amounts of fiber needed per age and gender. Pediatric Nutrition Handbook, 6th ed. Elk Grove Village (IL): American Academy of Pediatrics; 2009
Age/Gender Fiber (grams) 2 - 3 years 19 4 – 8 years 25 9 – 11 years (female) 26 9 – 11 years (male) 31
*Encourage your child to drink plenty of fluids. Water is the best choice.
*Create a toilet schedule. Set aside time after meals for your child to use the toilet.
*Remind your child to use the bathroom.
*Ask your doctor if your child is taking any medication that may cause constipation.
Treatment of Constipation in Children
*Follow the prevention instructions.
*Consult with the pediatrician or family doctor before using over-the-counter suppositories or laxatives.
*Contact the doctor if four or five days have passed without a bowel movement, or if constipation is accompanied by abdominal pain, vomiting, or fever.
*Consult a dietitian who can help create an appropriate food plan high in fiber.
This young child describes his concerns about Potty Training
Potty Training Tips from Parents TV - For Mom
Elmo and his Father show How Potty Time Can Be Fun: Sesame Street
The information presented here does not constitute medical advice for any individual. Specific cases may vary. Dietitians-Online and Weighing-Success recommend readers consult a qualified health professional on an individual basis. All materials are provided for your information only and may not be construed as medical advice or instruction. Readers should consult appropriate health professionals on any matter relating to their health and well-being.
Pineapples contain the bromelain enzyme, which can break down proteins, and you can use them to tenderize meat.
Bromelain may help with arthritis pain by easing inflammation. Pineapple is also a good source of vitamin C, which helps the immune system.
Pineapple Tidbits 1. Hawaii produces about 1/3 of all pineapples in the world. 2. Pineapples are a cluster of hundreds of fruitlets. 3. Pineapples take about 18-20 months to become ready to harvest. 4. One pineapple plant can produce one pineapple at a time. 5. In 1493, explorer Christopher Columbus found pineapples on Guadeloupe Island in the Caribbean. 6. Historically, Hawaii was the world's largest producer and source of U.S. pineapples. Today, the largest producers include the Philippines, Brazil, and Costa Rica.
Pineapple Selection Pass over sour-smelling or bruised pineapples. Fruit from Hawaii or Central America tends to be freshest.
Pineapple Care To make your pineapple softer and juicier, keep it at room temperature for 1 or 2 days before cutting.
How to Select Choose pineapples with dark green leaves that are heavy in size. Avoid soft or dark spots and dry-looking leaves.
How to Store Eat as soon as possible. Refrigerate cut pineapple for 2-3 days.
Waffle with Peanut Butter, Pineapple, and Blueberries
Ingredients 1 Waffle 2 teaspoons Peanut Butter, reduced fat 1/4 cup Pineapple1/ 3 cup Blueberries
Onions are bulb-shaped vegetables growing underground. Also
known as bulb onions or common onions, they are grown worldwide.
Onions are rich in plant compounds and antioxidants,
especially quercetin and sulfur-containing compounds. Colorful varieties, such
as yellow or red ones, have different antioxidants than white ones.
Nutrition Benefits
Fat-free; saturated fat-free; very low sodium; cholesterol free; good source of dietary fiber.
Selection
Choose onions that are firm and dry with bright, smooth outer skins.
Storage
*Store whole onions in a cool, dark, well-ventilated place; use within 4 weeks.
*Refrigerate cut onions in a tightly sealed container; use within 2-3 days.
My Go-To Sausage and Peppers Recipe Is Always a Hit
-
This Sausage and Peppers Recipe is an easy Italian dinner with juicy
sausage, sweet peppers, and onions. Perfect for grilling or cooking
indoors. Sausage a...
Cous Cous and Lentil Salad
-
I thought I would share a salad I made the other day. A simple cous cous
and lentil salad
To make - cook the cous cous and let it cool, add tomatoes, cuc...
