June 2007
Monthly Newsletter; Issue Number 06-07

SPRING CLEAN YOUR KITCHEN

When you're shaking off the winter with spring cleaning, it's a great time to target harmful bacteria that can lurk on kitchen surfaces and even in your refrigerator. Salmonella, Staphyloccus, E. coli and Listeria are just some of the bacteria that may be hanging out in your kitchen. You can't see or smell bacteria, but they are everywhere, and they especially like moist environments. A clean and dry kitchen helps protect you and your family from foodborne illness.
Some year-round cleaning tips to make your kitchen and your meals safer:

• Clean surfaces thoroughly with hot, soapy water. Then you can sanitize them with a diluted chlorine bleach solution or a disinfectant kitchen cleaner.
  Use just 1 teaspoon bleach to 1 quart of water. Let
  the solution stand on the surface for a few minutes; then blot dry with clean paper towels.
  
• Change dishcloths and towels frequently. Launder using the hot water cycle of the washing machine and dry in the dryer. Dishcloths harbor bacteria and, when wet, promote bacterial growth. Consider using paper towels to clean kitchen surfaces, and throw them away when done.
  
• Clean it weekly to kill germs that could contaminate foods. To rid your fridge of bacteria, mold and mildew, clean interior surfaces with hot, soapy water. Rinse with a damp cloth; dry with a clean cloth. Manufacturers recommend against using chlorine bleach as it can damage seals, gaskets and linings.
  
• Clean the sink drain and disposal once or twice a week by pouring a solution of 1 teaspoon of chlorine bleach in 1 quart of water down the drain. Food particles get trapped in the drain and disposal, creating the perfect environment for bacterial growth.
  

Source: www.fightbac.org

SPRING IS IN THE AIR!

The sun is rising earlier in the morning and it's staying light longer in the evening! Spring has arrived! This is a great time of the year to explore the outdoors with your child or grandchild. Any child will enjoy looking with you at the early spring flowers and the buds opening on the trees. So, take some time to talk about this new growth. Here are some suggestions for springtime activities for the two of you:

• Take a tour of your yard. Talk about the different types of plants in your yard. Which trees lose their leaves? Can you see any bird nests left from the previous year? Does your yard contain any mole mounds?
  
• Talk about the different colors of the plants and grass. Why is the grass brown? Look for different colors in blossoms, buds, ground covers, etc.
  
• Walk around the neighborhood or local community park. Look for signs of spring. Plan ahead and pack
  a few sandwiches or snacks. The first picnic of the spring is a great way to celebrate your time together.
  

Source: Andrea Bressler, Ideas for Intergenerational Living Newsletter.

ASPARAGUS: THE NUTRIENT POWERHOUSE

Cultivated for its medicinal purposes more than 2,000 years ago by the Egyptians, asparagus is a classic springtime delicacy known for its characteristic flavor. It is also a powerhouse of nutrients.

Asparagus is an excellent source of folic acid as well as a good source of Vitamin C, potassium, B Vitamins, copper, Vitamin A, iron, phosphorus and zinc. Asparagus is also a diuretic and a laxative.

Asparagus is actually a young edible shoot, commonly called a spear. The spear rises from an underground thick stem called a crown, which is capable of producing spears for 15 to 20 years. If you grow your own asparagus, there is no harm in harvesting from an established bed for up to six weeks each spring. Once asparagus stalks reach maturity they become woody and develop fernlike foliage from the head, making them inedible. It is imperative to check your asparagus bed daily.

There are more than 300 varieties of asparagus, only 20 of which are edible. They are divided into three main categories:

• Green asparagus is the most common type. It is harvested at a height of 6 to 8 inches.
  
• White asparagus is grown in the dark and covered heavily by soil. It is harvested as soon as it emerges from the ground. While more tender than the green variety, it is less flavorful and more expensive to buy.
  
• Purple asparagus has a fruity flavor and should be harvested at 2 to 3 inches high.
  

Buying: Choose asparagus with firm, crisp stalks and compact, brightly colored heads with no traces of rust. Avoid yellowish asparagus with soft stalks and heads that are beginning to flower, which are signs of age. Keep in mind that it can take 10 to 14 days to get asparagus to the produce department, so store-bought asparagus is typically tougher than freshly harvested asparagus.

Storing: Asparagus is an extremely perishable vegetable, so wrap it in a damp cloth and store in a perforated plastic bag in the refrigerator. You should use it within three days of purchase.

Preparing: It's unnecessary to peel asparagus, but it should be washed well in cold water to get rid of sand and soil. Cut off the base of the stalks and steam until tender but still firm. Avoid cooking asparagus in cast-iron pots as asparagus contains tannins that react on contact with iron and alter the color of the vegetable.
Source: University of Missouri Extension in Cass County

MUSHROOMS

What are the signs that mushrooms have spoiled? Be on the lookout for a number of clues because spoiled mushrooms can make you ill, even those that aren't poisonous to begin with.

Mushrooms should have a pleasant, earthy aroma. If you get a whiff of an ammonia smell, it's time to toss them. Mushrooms should be dry not dried out and with-ered, and certainly not slimy. And fresh button mush-rooms should be light in color they darken as they age.

Store mushrooms in the refrigerator. It is important to prevent moisture condensation, which could promote spoilage, from building up. Therefore, store mushrooms on a regular shelf in the refrigerator, not in a produce drawer that has higher humidity than other parts of the refrigerator. By keeping moisture low, mushrooms should keep in the refrigerator for about a week.

It's always a good idea to use mushrooms soon after purchasing them. They tend to absorb aromas and flavors from surrounding foods that's one of their best attributes when using them in stews, casseroles, sauces and other mixed dishes. But they also may do so if they sit in your refrigerator too long, waiting to be used.

Clean whole mushrooms immediately before using them. The Mushroom Council recommends gently wiping mushrooms with a damp cloth or soft brush, or rinsing in cold water and patting dry with paper towels.

Mushrooms are low in calories and are considered good sources of potassium, folate, niacin, fiber, copper and selenium.
Source: Chow Line, Ohio State University Extension and Ohio Agricultural Research and Development Center.

Sincerely,

 

Janice M. Ronan	Holly K. Hedstrom
Extension Educator - Family Living/4-H	County Extension Director
Lynn B. Clint		tlv
Extension Educator - Family and Consumer Sciences		5/7/07

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