Fair season will be here soon! If you would like to be a foods judge and food preservation judge, a virtual training is scheduled for April 11, 18, and 25.
This training is free but registration is required to get the Zoom access link. Please register by April 10, 2023.
Gardeners rejoice! It’s time to plant your favorite produce, or try something new. To help guide you from planning to harvest, the Kansas Garden Guide will help you through the season.
Updated in February 2023, this publication has information on planning, raised bed gardening, container gardening, soil health tips, composting, planting, maintenance and so much more. It also includes harvesting and storage information to enjoy your produce at peak freshness. A handy planting and harvest calendar helps guide you through the season.
Good luck with your garden!
Sheep is 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, see USDA Lamb from Farm to Table and American Lamb
Small meat processors are in high demand in Kansas and there are many new facilities being opened to ease the demand.
The K-State Meat Science program wants to help identify food safety program goals of small meat processors. This may include working on a testing program, trainings, developing inspection documentation, managing food safety programs, etc.
Please take this short assessment to help us identify needs to improve education. The survey can be found at https://kstate.qualtrics.com/jfe/form/SV_2fsvAcVOmdsxoKq
For questions about this survey, please contact Dr. Jessie Vipham at jessiev@ksu.edu.
If you have shopped for eggs lately, they have been pricey and in short supply. Start planning now for alternatives to have fun on Easter in place of the traditional egg hunt.
Deviled eggs are a popular Spring appetizer for Easter meals and potlucks. The trick is getting the perfect hard boiled egg.
Fresh eggs that are hard boiled can be difficult to peel. It is best to purchase fresh eggs about one week in advance for success. Keep them refrigerated until ready to use.
To prepare hard boiled eggs on the stovetop, place fresh eggs in a sauce pan and cover with water by one inch. Cover the pan and bring to a boil. Remove from the burner and let the eggs sit in the hot water for 20 minutes. This helps keep the eggs tender and not get rubbery. Place the pan in the sink and allow cold water to pour over the hot eggs until they are cool. Remove eggs from the water and chill in the refrigerator. They can be store up to one week, unpeeled.
To peel the eggs, gently tap the eggs on a surface to crack the shell all around the egg. It helps to run the egg under water to pull the shell away from the egg. Once peeled, they can be used immediately. Keep cold in the refrigerator and use within one to two days.
Learn more at USDA Shell Eggs from Farm to Table.
Easter is here and plans are being made to decorate eggs.
Dyeing eggs is a creative fun activity. After hard boiling eggs, dye them and store in the refrigerator. Use food-safe coloring or natural colors from other foods.
If using these eggs for the annual egg hunt, chose hiding locations protected from dirt, moisture, pets or other contamination. If eggs get cracked, toss them. Set out and hunt the eggs within two hours to keep them safe.
For more information, see USDA Eggs from Farm to Table.
Always wash your hands, all equipment and work surfaces before and after handling raw eggs.
Raw flour is just that. It is raw. To be consumed safely, baking or cooking it is a must. There are some misconceptions or myths surrounding raw flour that could lead to foodborne illness. Here are a few.
Sources: Ardent Mills and North American Millers’ Association (Conference on Food Safety Education, 2023)
Food recalls happen almost daily for various reasons. But do you hear about them? Likely not unless it is a large amount of food or affects many people in multiple states. It is important to know that food recalls are issued because the problems can lead to illness or even death. Sometimes it is just an alert to inform consumers about potential health risks. Many times the source of a problem may not be readily identified.
Food recalls are issued for many reasons, including but not limited to:
Many food companies voluntarily issue food recalls. Those notices will come from the companies. Others will go through CDC, USDA or FDA. More information can be found at www.foodsafety.gov/recalls-and-outbreaks.
When a food recall happens, it can lead to irreparable damage to the company. Food loss is just one loss factor. Other costs can include:
The complex food chain must keep food safety at the forefront of their business to be proactive and prevent food recalls.
Source: https://esha.com/blog/true-cost-of-a-food-recall/