Extension - Nc State Universitymadison.ces.ncsu.edu/files/library/57/Summer2011.pdf · Extension Meet The Produce ... • Mushroom Project ... [email protected] Buy Local Meat

At Home With

Extension

Meet The Produce Lady I would like to introduce you to Brenda Sutton, aka The Produce Lady. Brenda is the Rockingham County Extension Director and also serves as The Produce Lady. The Produce Lady program teaches farmers and consumers the wonders of locally grown fruits and vegetables. The program shares nutritional details, demonstrates how to prepare fresh produce as tasty meals and snacks, and advises how to preserve them to use throughout the year. The Produce Lady blog is your online produce section, serving fresh, simple tips you can use in your kitchen. Discover selection, storage, preparation and preservation ideas to make the most of fruits and vegetables! You can find The Produce Lady, and her team, doing

food demonstrations at N.C. farmers markets and attending agricultural events across the state. Be sure and stop by and say "hello"! Be sure to visit www.theproducelady.org to watch the video series and find delicious and nutritious recipes.

Summer 2011

• Buy Local

• The Produce Lady

• Flat Top Stoves & Canning

• Re-Think Your Drink

• Baby It’s Hot Outside

• Mushroom Project

• Focus on Mushroom

• Extension Opportunities

• Find Us on Facebook

In This Issue:

Madison County Cooperative Extension in partnership with Madison Farms has started Madison Meats. Madison Meats is a custom-ordering program where you can custom order meats and eggs from local producers who are raising anti-biotic free, hormone-free, pastured raised animals. We are on a schedule of every other Monday you place your custom order and pick-up the following Friday at Madison Farms (located inside Madison County Extension) from 3:00pm - 5:00pm. We accept cash or checks made out to Madison Farms. This is a great way to support our local economy, our local farmers, and eat healthier as well. Included in this newsletter is an order form. If you have any questions or are interested in being added to the email list, please contact Elizabeth Ayers, Extension Agent, Agriculture, at 828-649-2411 or [email protected]

Buy Local Meat & Eggs

The foundation of our society is the family. Many of Extension's programs provide families with research-based answers to their day-to-day challenges. Protecting well-water, managing a family budget, helping families improve their eating habits, or dealing with the special concerns related to early childhood, parenting, or aging.

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Baby It’s HOT Outside! Summer is here and if you’re like me….you’re outside a lot. Just like being mindful of the food we eat, it’s also important that we are mindful of the fluids we ingest each day. Every living creature requires ingestion of water. How much you need depends on your size, activity level and weather. Failing to ingest more water than your body uses leads to dehydration. Even mild dehydration can reduce your energy level, making you feel tired. Common causes of dehydration include:

• Diarrhea • vomiting • strenuous activity • excessive sweating

Signs and symptoms of dehydration are: • thirst • fatigue • dizziness • headache • dry mouth • muscle weakness • feeling lightheaded • little/no urinary output

Severe cases of dehydration can be life-threatening, and treatment via replacement fluids or electrolytes may require intravenous delivery. Otherwise, treatment is drink and include liquid regularly throughout your daily routine. When dehydration causes thirst, drink to avoid these signs and symptoms.

Do you pay attention to what (or how much) you drink each day? For many of us, the availability of high-calorie sodas and fruit drinks at our work or school, make it easy for us to grab a drink on the go – without thinking about how healthy that drink is. These drinks can add up calories and before we know it, we’re drinking as much as 1000 to 1300 calories. So before you pick up that can of soda or specialty coffee, think about replacing it with something your body needs, like water, low-fat milk or 100% fruit juice! Here are some tips to get you to rethink your drink all day long:

• Drink in the AM: Pour a glass of juice or low-fat milk. • Drink all day: Keep a water bottle handy. • Drink in the evening: Serve healthy drinks for dinner like

low-fat milk, 100% juice and water. • Drink before activity: Hydrate yourself with water by

drinking at least 8 to 16 ounces of water a couple of hours before you begin any intense physical activity; then another 8 ounces right beforehand.

• Drink during activity: Stay cool with cool fluids. • Drink after activity: Rest, refuel, and rehydrate, but be

careful of high calorie sports drinks. If you choose a higher calorie drink, make some adjustments to your food intake to balance those extra calories that day. Source: Eat Smart Move More N.C,

Re-Think Your Drink

The best advice for canning on flat top stoves is to follow manufacturer's advice, because the styles of smooth cook tops being manufactured differ in ways that influence suitability for canning. Things to consider: • You can damage your cook top

surface from the excessive heat and/or scratches from the canners.

• There is also the risk that the food will be under processed because some burners have automatic cut-offs when the heat gets excessive, and the drop in heat can result in the pressure dropping below needed continuous temperatures allowing microorganisms to survive, like the botulism spores.

• Even if boiling water canning is approved by the manufacturer, you may not be able to use them because many canners do not have bottoms flat enough to work well on a smooth cook top because you must be able to maintain a full boil over the tops of the jars. The pot used as a canner must also be large enough to have lots of water boiling freely around the jars, and at least 1 inch over the tops of jars.

The recommendation, therefore, is to contact the manufacturer of your smooth cook top before making your decision to can (or not) on it. They are the recommended source of this information and may also have up-to-date alternatives or suggestions for equipment that you can use. We also caution that you might have to be sure they understand how large your boiling water or pressure canner is, how long it must be heated at high heat, how long the hot canner may stay on the burner until it cools after the process time, and that the canner is made from aluminum (if it is). Source: Jackson County Extension Center

Flat Top Stoves and Canning

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Small farmers and even some homeowners throughout North Carolina are finding a shady spot to cultivate shiitake mushrooms. Aside from the small button mushrooms and the giant portabellas, shiitake are a variety

recognized by the public and a favorite of chefs. Dr. Omon Isikhuemhen, an assistant professor at N.C. A&T State University in Greensboro, is guiding the growth of the N.C. mushroom industry as a potential tobacco replacement crop. Our state’s mild, humid climate provides the warm, moist growing environment that the shiitake prefers. If you’d like to grow your own shiitake’s, check out the Cooperative Extension publication, Producing Shiitake Mushrooms: A Guide for Small-Scale Outdoor Cultivation on Logs. With more than 70 members of the N.C. Mushroom Growers Association, finding locally grown mushrooms may not be as difficult as you think. Look for mushrooms, most likely the shiitake or oyster varieties, at

your local farmers market spring through fall. Select plump, firm mushrooms, avoiding any that have become slimy. Store your fresh mushrooms in a loosely closed paper bag in the refrigerator for up to a week. You might also find dehydrated mushrooms which will keep for six to 12 months. Shiitake mushroom caps are two to four inches in diameter and have a rich, smoky flavor that is well suited for many different preparations. The Produce Lady, aka Brenda Sutton, grows shiitake mushrooms on her farm in Rockingham County.

Madison County Extension Mushroom Project

Good things have been happening in Madison County with an unusual new crop-- shiitake mushroom production. Farmers looking to experiment with an alternative crop first began to cultivate these mushrooms on dead hardwood logs about six years ago. Due to their hard work, trials, and successes the shiitake mushroom is becoming increasingly popular in terms of farmer’s interest and a demanding market. Initially farmers were intrigued by an alternative crop that allowed them to utilize healthy low-grade trees that were often thinned from a woodlot as a substrate for another cash crop. Mushrooms, considered a non-timber forest product, became an additional income source from woodlands that required little upkeep after the initial inoculation process. Shiitakes proved to be low input and high-income crop for farmers. There are several other factors that have attributed in the success of shiitake production in Madison County. Our unique warm, moist environment is the ideal condition for shiitake mushroom growth. Also, a demanding market has slowly emerged over the years as consumers become aware of these mushrooms as food source and medicinal properties. Traditionally shiitakes were used solely in Asian dishes, however more local restaurants and shoppers at area farmers markets are seeking to add these meaty tasting mushrooms into their dishes. Western medicine has long utilized shiitakes to lower blood sugar and cholesterol levels as well as an effective cancer

treatment. There is increased research being conducted in the States on these medicinal properties. Currently there are two exciting projects that continue to promote the production and marketing of mushrooms in western NC. A partnership between Madison County Cooperative Extension and NC A& T University continues to provide essential resources to farmers wanting to commercially produce shiitake logs. Farmers receive free shiitake mushroom spawn and educational workshops on production techniques. In return, farmers provide vital research information on the growth of mushrooms in western mountains. Farmers have been participating in this program since 2004 with sixteen individuals participating this year. Due to increased production in shiitakes a NC Mountain Mushroom Cooperative (NCMMC) was formed to coordinate regional growers to collectively market and promote mushrooms. The NCMMC recently received a Forest Service grant to research oyster mushroom production. Their innovative experiment is examining the success of using different exotic, invasive plant substrates to cultivate oyster mushrooms. If you would like additional information regarding this project and/or are interested in the NCMMC, please contact Jenn Beck, Alternative Agricultural Agent, with Madison County Cooperative Extension at (828) 649-2411.

Focus on Shitake Mushrooms

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Shiitake Mushroom Soup • ½ lb. shiitake mushrooms, caps and

stems separated • 2 cups chicken broth • 1 cup water • 1 cup vermouth • 1 tbsp. balsamic vinegar • Salt and coarse ground pepper to taste • 1 chopped jalapeno (optional)

Make mushroom stock by boiling stems from ½ pound shiitake stems covered with water for 30 minutes. Discard stems after cooking. Sauté a large onion in soup pot until lightly browned. Add chicken broth, mushroom stock, water, vermouth, chopped mushroom caps, balsamic vinegar, salt and pepper. For heat lovers, add chopped jalapeno. Bring to boil and simmer 20 minutes. Serve with croutons and grated Parmesan cheese.

Focus on Shitake Mushrooms – Cont’d Here are some of The Produce Lady’s favorite shiitake recipes: (visit the Produce Lady at: www.theproducelady.org)

Carolina Caviar • 1 lb. shiitake mushrooms • 2 tbsp. olive oil • 1 medium onion • 3 cloves garlic • 3 tbsp. sour cream • 2 tsp. lemon juice • 2 tbsp. fresh dill • Salt and pepper to taste

Sauté mushrooms in olive oil until translucent. Set aside in food processor. Sauté onion until golden. Process mushrooms, onion and garlic in food processor until minced, but not pureed. In large bowl, combine mushroom mixture, sour cream, lemon juice, dill, salt and pepper. Mix well and let stand at room temperature for an hour to allow flavors to blend, then eat immediately or refrigerate. Enjoy on crackers, pita bread or multi-grain chips.

UPCOMING EXTENSION OPPORTUNITIES

Sew So Easy! Calling all guys and gals…is fashion your passion?!! Join 4-H Volunteer and sewing instructor extraordinaire Dorothy Crowell for a sewing camp on Tuesday, June 28 & Wednesday, June 29, 2011 from 9am to 4pm. Dorothy will introduce beginners to the basics of sewing as she guides youth in creating two sewing projects (one to donate as a service project and one to keep). Along with sewing ability, youth will also learn valuable skills such as hand-eye coordination, math, following instructions, creativity and building self-esteem. Ages: 9-18 Dates: June 28 and 29 Time: 9am-4pm Cost: $25 (includes sewing materials and notions, snacks and lunch) Limit: 10 youth Instructors: Dorothy Crowell, 4-H Volunteer and Vickie Burick, Extension Program Associate, 4-H and Youth Development

Couponing 101 Workshop Couponing is making a come back but can be a bit overwhelming. At this workshop, an experienced “couponer” will take the confusion out of couponing and help put $ back in your wallet where it belongs. You will learn how to gather and organize coupons efficiently, learn tips on using online resources, as well as how to effectively use coupons. Space is limited so register early to guarantee a spot! When: Thursday, July 21, 2011 Where: Madison County Cooperative Extension Center Time: 6 p.m. – 8 p.m. Cost: $5 Speaker: Nancy Emerson Pre-registration is required. To register, please call Nancy Emerson at (828) 329-7105 or the Madison County Cooperative Extension Center at (828) 649-2411

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Hands-On Canning Workshops This Summer Hands-on canning workshops are great ways to learn the safest techniques for canning and preserving our summertime bounty. This summer there will be hands-on classes for Jams, Pickles, Green Beans, Tomatoes and Dried Fruits. All require pre-registration and registration is confirmed when payment is received. Each participant will be able to take a sample of what we make. The cost for each class is $10.00.

Pickles

When: Tuesday, July 12, 2011 Where: Buncombe County Cooperative Extension Center Time: 9 a.m. – 1 p.m. To register, please call Buncombe County Cooperative Extension Center at (828) 255-5522

Pickles

When: Thursday, July 21, 2011 Where: Madison County Cooperative Extension Center Time: 1 p.m. – 4 p.m. To register, please call Madison County Cooperative Extension Center at (828) 649-2411

Beans When: Tuesday, July 26, 2011 Where: Buncombe County Cooperative Extension Center Time: 9 a.m. – 3 p.m. To register, please call Buncombe County Cooperative Extension Center at (828) 255-5522

Tomatoes When: Thursday, July 28, 2011 Where: Buncombe County Cooperative Extension Center Time: 9 a.m. – 2 p.m. To register, please call Buncombe County Cooperative Extension Center at (828) 255-5522

Apple Jelly and Apple Butter When: Thursday, September 8, 2011 Where: Madison County Cooperative Extension Center Time: 12 noon – 4 p.m. To register, please call Madison County Cooperative Extension Center at (828) 649-2411

Dehydrating

When: Tuesday, September 27, 2011 Where: Madison County Cooperative Extension Center Time: 12 noon – 4 p.m. To register, please call Madison County Cooperative Extension Center at (828) 649- 2411

Kids as Chefs Youth who participate in this program will learn food preparation skills they can share with the whole family! Homemade pizza… grilled pork... tortilla soup... sounds delicious, doesn’t it?! Participants will learn about local agricultural production, food safety and nutrition, and develop their culinary arts skills! Additionally, we'll tour local farms! Ages: 9-13 Dates: July 25-29 Time: 9am-4pm Cost: $75 (includes supplies and materials, recipe book, snacks and lunch each day, transportation for field trips) Limit: 10 youth Instructors: Sue Estridge, Extension Agent, Family and Consumer Sciences; Eve Kindley, Extension Agent, 4-H and Youth Development; Vickie Burick, 4-H Program Associate

Food Safety/Kitchen Sanitation Workshop

Interested in using Madison County Cooperative Extension’s Value Added kitchen in the near future? Our kitchen is available to anyone wishing to use for dehydrating, canning, making baked goods, etc. In order to use the Value Added Kitchen, users must attend a 1-½ hour Food Safety/Kitchen Sanitation class prior to using the kitchen. Topics to be addressed include, food borne illness, personal hygiene, good food handling practices and much more! Choose from one of three upcoming classes. WHEN: Wednesday, June 29, Wednesday, July 20 and Wednesday, August 31, 2011 WHERE: Madison County Cooperative Extension Center TIME: 1:00 pm – 2:30 pm COST: FREE Pre-registration is required. To register, please call Madison County Cooperative Extension at (828) 649-2411.

At Home With Extension If you would like more information on any of the articles or interested in learning more about our programs, please feel free to call me at 828-649-2411.

North Carolina State University and North Carolina A&T State University commit themselves to positive action to secure equal opportunity regardless of race, color, religion, creed, national origin, sex, age, disability, or veteran’s status. In addition, the two Universities welcome all persons without regard to sexual orientation. North Carolina State University, North Carolina A&T State University, U.S. Department of Agriculture, and local governments cooperating. Persons with disabilities and persons with limited English proficiency may request accommodations to participate by contacting Ross Young, County Extension Director, at 828-649-2411 or [email protected] or 828-649-2020, or in person at the County Extension Office at least days 10 prior to the event. 299 copies of this public

Sue Estridge Extension Agent Family and Consumer Sciences 258 Carolina Lane Marshall, NC 28753 Phone: 828-649-2411 Fax: 828-649-2020 E-Mail: [email protected]

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