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Farmer’s Market / Direct to Consumer Regulations Guide

Posted on by mjsaxton@ksu.edu

Do you want to sell goods direct to consumers or at farmer’s markets but aren’t sure if a license is required? K-State Research and Extension has resources to help!

View our food safety regulations and best practices document http://www.bookstore.ksre.ksu.edu/pubs/MF3138.pdf  or visit our user friendly website which will be updated each year https://www.ksre.k-state.edu/farmers-market-app/.

By: Ashley Svaty

How to Pick a Ripe Melon

Posted on by mjsaxton@ksu.edu

Telling when a melon is ready to be harvested can be a challenge, or it may be quite easy. It all depends on the type of melon.

Let’s start with the easy one. Muskmelons are one of those crops that tell you when they are ready to be picked. This can help you not only harvest melons at the correct time but also choose good melons when shopping.

As a melon ripens, a layer of cells around the stem softens so the melon detaches easily from the vine. This is called “slipping” and will leave a dish shaped scar at the point of stem attachment. When harvesting melons, put a little pressure where the vine attaches to the fruit. If ripe, it will release or “slip.”

When choosing a melon from those that have already been harvested, look for a clean, dish shaped scar. Also, ripe melons have a pleasant, musky aroma if the melons are at room temperature (not refrigerated).

Watermelons can be more difficult and growers often use several techniques to tell when to harvest.

  1. Look for the tendril that attaches at the same point as the melon to dry and turn brown. On some varieties this will need to be completely dried before the watermelon is ripe. On others it will only need to be in the process of turning brown.
  2. The surface of a ripening melon develops a surface roughness (sometimes called “sugar bumps”) near the base of the fruit.
  3. Ripe watermelons normally develop a yellow color on the “ground spot” when ripe. This is the area of the melon that contacts the ground.

By: Cassie Homan

 

 

 

Play It Safe Online

Posted on by mjsaxton@ksu.edu

Being online lets you follow the news, connect with friends and family, shop, manage finances and much more. Here are some tips to protect your personal information while you’re online.

  • Lock the devices just like you lock your front door. Use a passcode, facial recognition or fingerprint to lock your phone or tablet. If you have a computer, use a strong password that’s at least 12 characters long.
  • Know the red flags of scams. If someone contacts you and asks you to pay by wire transfer or gift card, be wary. It’s probably a scam.
  • Share with care. Limit how much personal information you share online. Set your social media profiles to private. If someone asks to connect with you on social media, only accept their request if you know them.

By: Brenda Langdon

Deliciously Eat More Fruits and Vegetables Throughout Your Day!

Posted on by mjsaxton@ksu.edu

When you think about your overall eating pattern, do you believe you make every bite count? “Make Every Bite County” is the 2020-2025 Dietary Guidelines for Americans theme, and to me that theme is perfect! When I think about making every bite count, I think of focusing on naturally colorful and nutrient dense fruits and vegetables, along with whole grains, lean proteins, and calcium rich dairy foods. When we focus towards those foods when we are hungry, we will be less likely to gravitate towards more processed foods. Use the following tips to eat more nutrient rich fruits and vegetables throughout your day, you will be glad you did!

Breakfast:

  • Add bananas, raisins or berries to cereal or oatmeal.
  • Drink a small glass of 100% fruit or vegetables juice (not “fruit drink”, “cocktail”, or “punch”).
  • Add chopped vegetables to eggs such as onions, bell peppers, spinach, mushrooms, or tomatoes.

Lunch:

  • Have a fruit or vegetable salad with lunch.
  • Put vegetables on your sandwich, such as cucumbers, peppers, tomatoes, lettuce, or avocado
  • Have a piece of fruit or raw veggie sticks instead of chips.

Snacks:

  • Carry dried fruit, such as raisins, dates, or dried apricots in your purse.
  • Have any type of fresh fruit: grapes, apples, bananas, oranges, kiwi, etc.
  • On hot days, munch on a bowl of frozen fruit such as grapes, bananas, or strawberries.

Dinner:

  • Have a fruit or vegetable salad with dinner.
  • Add a side of steamed or microwaved vegetables-frozen veggies are fine!
  • Add chopped vegetables like onions, garlic and celery when cooking soup, stew, beans, rice, or spaghetti sauce.

Source: American Heart Association

By: Ashley Svaty

Expanded Child Tax Credit Payments in 2021

Posted on by mjsaxton@ksu.edu

Congress expanded the Child Tax Credit through the American Rescue Plan Act in March 2021 to support families during the coronavirus pandemic recovery act.  Important changes to the Child Tax Credit will help many families get advance payments of the credit starting this summer.

The American Rescue Plan Act increased the Child Tax Credit amount from $2,000 per eligible child to $3,600 for those under age 6 and $3,000 for children age 6 through 17.   Eligible individuals/families will receive a monthly payment of the advanced Child Tax Credit.

Eligibility requirements, including income thresholds and additional questions and answers can be found online at https://www.irs.gov/credits-deductions/advance-child-tax-credit-payments-in-2021.

The monthly amount is $300 per eligible child under age 6 and $250 per eligible child age 6-17. Payment dates are scheduled for July 15, August 13, September 15, October 15, November 15, and December 15 via direct deposit if a bank account is on file with the IRS.  You will claim any additional credit or potentially repay any excess credit, when you file your 2021 income tax return. These changes apply to tax year 2021 only.

Families will have the option to opt-out of the advance Child Tax Credit to receive their eligible amount when filing their 2021 taxes.

By: Brenda Langdon

June 10th is Herbs and Spices Day!

Posted on by mjsaxton@ksu.edu

Cassie Homan and Ashley Svaty teamed up to deliver a virtual program discussing how to grow and cook with herbs and spices on May 5th. If you missed the live program, the recording is below along with the link to the other KSU Garden Hour series videos and resources.

Link to KSU Garden Hour series and resources: https://hnr.k-state.edu/extension/info-center/k-state-garden-hour-webinar-series/k_state_garden_hour.html

By: Ashley Svaty