The “Field to Fork Wednesday Weekly Webinars” will begin Feb. 21, 2024. The webinars will be held online from 2 to 3 p.m. Central Time through May 1. They also will be archived for later viewing; however, participating in the “live” webinar allows participants to interact with the presenter.
The webinars are free of charge but registration is required.
Check out the webinar schedule to see the topics to be presented.
We’re back in person! These workshops were formerly known as Regional Farmers Market Workshops. Registration is now open. Sign up now!
Select the link below for registration at a location near you.
Learn more at the Kansas Local Foods Systems website.
As we turn the calendar to a new year, many are planning to celebrate with New Year’s Eve parties. One festive beverage commonly served is eggnog made with raw eggs. Here are some tips to safely ring in the new year and keep Salmonella bacteria away from your party.
Making your own eggnog? Cook the eggs in part of the milk, along with other ingredients to make a hot custard mixture. Heat gently in a large heavy saucepan or double boiler, to prevent scorching, to a minimum 160°F. Chill this mixture and add other ingredients before serving. Here’s a recipe from the American Egg Board.
Happy New Year!
Source: https://www.foodsafetynews.com/2021/12/busting-eggnog-myths-for-new-years-eve-safety/
The Home Baking Association encourages bakers of all all ages to share what you bake during the holidays!
A gift of home baked goodies is a thoughtful way to show someone you care at any occasion. It brings a smile and warms their hearts. So here are some reasons to bake to give:
Keep in mind these extra tips when baking to give:
Learn more from the Home Baking Association.
Gifts from the kitchen are popular and can be easy gifts for guests, neighbors, co-workers and others. Here are some resources to put together a quick gift in a jar from soup mixes to cookie mixes.
As always, use safe food handling practices for your gifts. Wash your hands. Use clean containers and equipment. Be sure the closure fits well to prevent damage or spills. Don’t forget to add the instructions to the container!
There are thousands of cookie recipes in a variety of shapes, sizes, textures, and flavors. During the holidays, cookies are a special treat and everyone has a favorite. Let’s see how a traditional chocolate chip cookie can be altered for a different look.
Chocolate chip manufacturers have made special holiday shapes. Simply replace the regular chips with these fancy chips. Try adding some frosting and colored sprinkles for extra sparkle.
To change the texture and color, try these tips, one at a time, from the book CookWise by Shirley O. Corriher:
For More Spread
For More Puff
For More Tenderness
While you gather with family and friends for the holidays, don’t forget your pets. Here are some tips from FDA Consumer Update, Keep Your Dogs and Cats Safe from Holiday Hazards, to give a stocking full of safe treats to your favorite pet.
Great Plains Growers Conference (GPGC) is a great local conference for commercial fruit and vegetable producers from Iowa, Kansas, Missouri, Nebraska, South Dakota and other Midwest states providing research-based information, from both vegetable research specialists and local growers, to help your farms grow and thrive.
When: January 11-14, 2024
Where: Missouri Western University, St. Joseph, MO
The following K-State Research and Extension publications have been recently updated in both English and Spanish:
10 Tips for Safe Home Canned Food – MF3170 and MF3170S
Sassy Safe Salsa at Home – MF3171 and MF 3171S
What’s Your Elevation? – MF3172 and MF 3172S
Dry Meat Safely at Home – MF3173 and MF3173S
How-to Guide to Water Bath Canning and Steam Canning – MF3241 and MF3241S
How-to Guide to Pressure Canning – MF3242 and MF3242S
Progress is being made to update other KSRE Preserve it Fresh, Preserve it Safe publications.
See all publications at https://www.rrc.k-state.edu/preservation/index.html.
We’re back in person! Planning is taking place to have in-person Regional Farmers Market workshops in early 2024. Save the dates below for locations and plan to attend. More information will be coming soon and will be available on the Kansas Value Added Foods Lab website.
Locations and dates include:
Olathe—February 9 at K-State Olathe campus
Hutchinson—February 10 at Hutchinson Community College
Parsons—February 23 at KSRE Southeast Exension Center
Hays—March 1 at K-State Agricultural Research Center