Your gardens will soon be filled with fresh fruits and vegetables but before you begin preserving make sure you are ready! Updated publications with safe and tested preservation recipes can be found
at your local extension office. Publications are available for canning produce such as apples, cherries, sweet corn, cucumbers, peaches, beans, tomatoes, strawberries, peppers, and vegetables! If you are interested in canning a food that you don’t have a recipe for, just contact us and we are happy to find you a safe and trusted preservation recipe!
New dates have been added to the pressure gauge testing schedule. Please drop off your gauge at least one day before the date listed for each county and we will test your gauge and make recommendations if needed. It is recommended to have your pressure gauge tested each year before you begin canning your harvest! Contact Ashley at email@example.com or (785) 524-4432.
Raspberries, grapes, blueberries, cherries, strawberries, watermelon, cauliflower, white peaches, blackberries, plums, the list goes on and on! Add some patriotic color and nutrients to your 4th of July Celebrations with red, white, and blue fruits and vegetables.
K-State Research and Extension has recently updated the Food Safety for Kansas Farmers Market Vendors: Regulations and Best Practices publication. This publication discusses which foods are or are not to be sold at farmers markets, if labeling is required, food safety regulations, licensing, and much more.
If you are interested in selling at a local farmers market or if you make purchases from a farmers market, you are encouraged to read this updated publication.
Think twice before you brew your sun tea. Using the sun as a method to brewing tea is highly discouraged. The sun tea will not get hotter than 130°F, which is not hot enough to kill bacteria. The CDC recommends the following when making tea:
Brew tea bags at 195°F for 3-5 minutes.
Brew only enough tea that can be consumed in a few hours.
Wash, rinse, and sanitize tea-making equipment regularly.
Have you ever eaten papaya? June is papaya month so try papaya on the grill, in a smoothie, dried, or in a salad! Papaya is a good source of potassium and folate and is an excellent source of Vitamins C & A. Did you know that papaya range in color from pale yellow to deep orange and their tiny black seeds are edible and slightly peppery?
Remember that eating a diet rich in fruits and vegetables help keep your body working at its best and is one of the best ways to five your body a strong defense against disease.
Slice bell peppers (green, red, yellow, orange) into ½ inch rings.
Heat a lightly oiled skillet on low.
Place pepper rings in the skillet. Crack an egg in the middle of each ring.
Wash bell peppers with water. Stem and remove cores leaving the pepper whole.
Sprinkle a little bit of water (approximately 1 teaspoon) in the pan; cover and cook over low heat until yolks are firm or reach an internal temperature of 160 °F. Use a food thermometer to be sure.
Sprinkle with salt and pepper, and serve immediately.
Onion variation: Peel and wash onion. Remove stem and root ends. Slice onion into ½ inch slices. Use the largest ring; place in an oiled skillet over medium heat. When one side is browned, flip the onion ring over. Crack an egg in the middle and cook the same as in steps #4 and #5 above.
Avocado variation: Avocados develop a custard-like texture when cooked. Slice an avocado lengthwise, with the skin on, forming one thick slice in the middle. (You will have some leftover avocado pieces.) Remove the seed. Use a small cookie cutter to make a hole in the center of your thick avocado slice. Place the avocado slice in the oiled skillet. Crack an egg into the center of the hole and continue steps #4 and #5 above.