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Ready for Rhubarb!

Posted on by Karen Blakeslee
rhubarb
Freezing rhubarb
Photo: NCHFP

Rhubarb will soon be popping out of the ground! It is a perennial favorite in Midwest gardens. Here are some tips to store rhubarb or preserve it for later use.

After harvest, store rhubarb stalks in the refrigerator loosely wrapped in foil. This helps prevent moisture loss causing the stalks to become limp. Wrapping them tightly in an airtight plastic bag or wrap can also soften the stalks quickly. Wrapping loosely in foil reduces ethylene gas loss. It should remain fresh about two weeks.

To preserve for later use, here are some options from National Center for Home Food Preservation at the University of Georgia:

Other resources for preserving rhubarb:

Ham it Up!

Posted on by Karen Blakeslee
Ham
Sliced ham
Photo: Canva.com

Easter ham is a prominent menu item for many Easter gatherings.

When buying a ham, estimate the size needed according to the number of servings the type of ham should yield:

  • 1/4 – 1/3 lb. per serving of boneless ham
  • 1/3 – 1/2 lb. of meat per serving of bone-in ham

Whether you are cooking a raw ham or preparing a ready-to eat ham product, follow these steps for a ham that is cooked to perfection.

  • Ham that is not ready-to-eat but has the appearance of ready-to-eat products will bear a statement on the label indicating the product needs cooking.
  • Ham that requires cooking before consumption or fresh, raw ham must reach an internal temperature of 145°F (with a three-minute rest time). Set the oven no lower than 325°F.

Cooked canned ham and cooked vacuum-packaged ham, both from federally inspected plants, can be eaten right out of the package. All of these along with spiral-cut cooked ham are safe to eat cold or can be warmed to an internal temperature of 145°F, as they are already fully cooked. For cooked hams that have been repackaged in any other location outside the processing plant, heat to an internal temperature of 165°F, measured with a food thermometer, before you serve it.

Store leftover ham in the refrigerator. Use or freeze leftover ham within 3-5 days. Frozen ham is best used within 1-2 months.

A handy chart is available to determine the temperature and cooking time for the type of ham purchased from the USDA Hams and Food Safety website.

Become an Egg-spert!

Posted on by Karen Blakeslee
Deviled Eggs
Deviled Eggs
Photo: Canva.com

From breakfast to dessert, eggs are incorporated into many meals because they are very versatile as well as nutritious.

Eggs have eight essential nutrients and are one of the few foods that naturally contain vitamin D. They are packed with protein and are an excellent source of choline which is important for brain health. While packed with nutrition, they are are also one of the least expensive food choices for the nutrient value received.

Eggs are one of the nine major allergens that many people must avoid. Those allergic to eggs must read package labels to be sure eggs are present or not.

Eggs can be use whole, or split into yolks and whites and used in so many applications. From boiled, fried, scrambled, baked, poached, the possibilities are many to use eggs. They help bind other ingredients together, such as making a baked product or even a meat loaf. When whipped, they add volume to cakes or souffles and more.

When you look at a carton of eggs, there may be a lot of information on the carton. To help decipher that information, the American Egg Board Ingredible Egg program has an infographic to explain the different terminology.

Learn more about eggs from the American Egg Board.

New Website for National Center for Home Food Preservation

Posted on by Karen Blakeslee
Photo: K-State Research and Extension

A new look has been released for the National Center for Home Food Preservation website, located at the University of Georgia.

New to the website is a Newsflash section for new information. You can subscribe to this service to receive recent information to your email.

A Blog, which used to be separate from the former website, is now incorporated for more visibility and access.

Educators can sign up for access to specific resources for their use. This page provides resources for educators engaged in outreach, Extension, and teaching efforts in home food preservation. Discover a range of historical information, multimedia presentations, exhibit ideas, teaching curricula, and much more. Educators sign up and access a diverse array of content designed to inspire and educate.

Spring Lamb for Spring Meals

Posted on by Karen Blakeslee
lamb chops
Lamb Chops
Photo: Canva.com

Sheep are the oldest domesticated meat species. Sheep have been raised by humans beginning about 9,000 years ago in the Middle East. In many countries, lamb (a young sheep) is the major source of protein. Many Americans think of lamb as a springtime food, but it can be enjoyed year round.

When shopping for lamb, look for meat that is fine textured and firm that has red coloring and white marbling (white flecks of fat within the meat muscle). The fat trim should be firm, white, and not too thick. The USDA quality grades are reliable guides.

There are five basic major (primal) cuts into which the lamb carcass is separated: shoulder, rack, shank/breast, loin, and leg. It is recommended that packages of fresh lamb purchased in the supermarket be labeled with the primal cut as well as the product, such as “shoulder roast” or “loin chop.”

For more information on different cuts of lamb and how to cook it safely, see USDA Lamb from Farm to Table.

2024 Field to Fork Webinar Series

Posted on by Karen Blakeslee

Field to ForkThere’s still time to sign up for the North Dakota State University Extension Field to Fork webinar series!

If you have missed earlier webinars you can listen to the recordings posted on the website link above. In particular, these webinars are related to food safety and food preservation.

Webinars for 2024 continue weekly through May 1, 2024. Sign up to receive the Zoom link or notification of recordings. Past webinars can be found on the Field to Fork website.

Celebrate Easter with Egg-stra Care

Posted on by Karen Blakeslee

Easter eggsEaster is a great time to celebrate with family and friends. If you plan to have an Easter egg hunt with real eggs, here’s some food safety tips to keep in mind.

  • Only use eggs that have been refrigerated, and discard eggs that are cracked or dirty.
  • When cooking, place a single layer of eggs in a saucepan. Add water to at least one inch above the eggs. Cover the pan, bring the water to a boil, and carefully remove the pan from the heat. Let the eggs stand (18 minutes for extra large eggs, 15 minutes for large, 12 minutes for medium). Immediately run cold water over the eggs. When the eggs are cool enough to handle, place them in an uncovered container in the refrigerator where they can air-dry.
  • When decorating, be sure to use food-grade dyes. It is safe to use commercial egg dyes, liquid food coloring, and fruit-drink powders. When handling eggs, be careful not to crack them. Otherwise, bacteria could enter the egg through the cracks in the shell.
  • Keep hard-cooked Easter eggs chilled on a shelf inside the refrigerator, not in the refrigerator door.
  • Hide the eggs in places that are protected from dirt, pets and other potential sources of bacteria.
  • Remember the two hour rule, and make sure the “found” eggs are back in the refrigerator or consumed within two hours.
  • Remember that hard-boiled eggs are only safe to eat for one week after cooking.

Source: https://www.fightbac.org/egg-stra-care-for-spring-celebrations/

Preserving Spring Greens

Posted on by Karen Blakeslee
Leafy greens
Leafy greens – Photo: Canva.com

It feels like spring! But the calendar hasn’t quite caught up to that season yet. Soon, gardeners will be digging in their garden plots to plant early spring produce. Spring greens, such as spinach, are popular. But once it is grown and ready to harvest, how can spring greens be preserved? Here are some options from the National Center for Home Food Preservation:

  • Canning – includes spinach, collards, kale, and others
  • Freezing – gives the best quality product
  • Dehydrating – see page 10

Always choose freshly harvested greens. Discard wilted, discolored, diseased or insect-damaged leaves.

Foods Sold Directly to Consumers in Kansas

Posted on by Karen Blakeslee
Farmers Market
Farmers Market
Photo: Canva.com

The growth of local foods and farmers markets has been evident across Kansas. To help small food producers prepare and sell foods safely, a publication entitled Foods Sold Directly to Consumers in Kansas: Regulations and Food Safety Best Practices is a comprehensive guide for anyone selling food products direct to consumers. This publication also includes information on selling eggs, poultry, live plants and much more!

This publication gets updated every January, and the 2024 edition is now available. This is a joint project between K-State Research and Extension and the Kansas Department of Agriculture Food Safety and Lodging Division, and Kansas Department of Agriculture Meat & Poultry Inspection Program.

If you need assistance with the food products you would like to make and sell, the Kansas Value Added Foods Lab is a great resource for technical assistance and guidance.

Reference to any specific commercial products, process, service, manufacturer, or company does not constitute its endorsement or recommendation. Paid for by Kansas State University