Know How, Know More Connecting You with Your Food, Farmers and Community Sun, 15 May 2005 13:02:08 -0500 https://web.extension.illinois.edu/dmp/eb344/rss.xml Turkey Q&A https://web.extension.illinois.edu/dmp/eb344/entry_13666/ Wed, 07 Nov 2018 09:00:00 +0000 https://web.extension.illinois.edu/dmp/eb344/entry_13666/ How well do you know Thanksgiving turkey safety tips? Let's find out!

Thanks to the "Turkey for the Holidays" website from UI Extension for these tips!

Q: How long does a turkey take to thaw?
A: Allow about 24 hours of defrost time for every 5 pounds of turkey. For example, a 20 pound turkey will take 4 to 5 days to thaw.

Q: What is the lowest oven temperature I can cook my turkey at?
A: The USDA does not recommend cooking turkey in an oven set lower than 325°F.

Q: What temperature should my thermometer reach?
A: Cook turkey until temperature in the innermost part of the thigh reaches 165°F as measured with a food thermometer. Check the wing and the thickest part of the breast too.

Q: Can I stuff my turkey the night before? That seems like a good time saver.
A: Nope! Why? Harmful bacteria can multiply in the stuffing and cause food poisoning even when the stuffed bird is refrigerated. The cavity of the bird actually insulates the stuffing from the cold temperatures of the refrigerator and acts as an incubator for the harmful bacteria.

Q: Our family grazes on food all day on Thanksgiving. How long can I leave cooked turkey out?
A: Put turkey away two hours after coming out of the oven. Remove stuffing from the cavity, cut turkey off the bone and refrigerate or freeze all leftovers for later use.

Q: Can I eat on leftover turkey all week?
A: Nope! Leftovers should be eaten within four days. On day four, eat the rest, freeze it, or throw it out!

Turkey Bone Broth

Turkey carcass and all bones from leftover turkey
2 coarsely chopped carrots
1 celery rib with leaves, chopped
1 onion chopped
1 clove of minced garlic
1/4 cup chopped parsley with stems
1 teaspoon peppercorns
1 bay leaf
Water or canned chicken broth (if you are short on bones)

1. Break up turkey bones and place in a large pot. Add remaining ingredients and cover with 2 quarts water or canned chicken broth or a combination of the two. Bring to a boil, then reduce to simmer and cook, skimming for 2 hours. Strain and boil down to one quart.

Today's post was written by Caitlin Mellendorf. Caitlin Mellendorf, MS, RD, is a registered dietitian and Nutrition & Wellness Educator serving DeWitt, Macon, and Piatt Counties. She teaches nutrition- and food-based lessons around heart health, food safety, diabetes, and others. In all classes, she encourages trying new foods, gaining confidence in healthy eating, and getting back into our kitchens.

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Bacterial Leaf Scorch of Oak https://web.extension.illinois.edu/dmp/eb344/entry_13609/ Sat, 29 Sep 2018 01:00:00 +0000 https://web.extension.illinois.edu/dmp/eb344/entry_13609/
A problem that seems to be an increasing across the area with oak trees is Bacterial Leaf Scorch. Up until about 2012 or so, this disease was considered a minor problem that oak trees typically overcame. Here recently, this disease is causing a slow decline of our older oak trees once they become infected.
What do the symptoms look like? The first noticeable symptom is premature browning of leaves in mid-summer. Symptoms worsen throughout late summer and fall. Leaf margins turn brown, beginning with the older leaves and moving outward, spreading to leaves toward the branch tip.
The only way to confirm the diagnosis of bacterial leaf scorch is through laboratory analysis. This can be done by sending a sample to the University of Illinois Plant Clinic. The best time to test for the presence of this disease is in late summer or early fall, when the bacteria count is at its highest.
This disease is transmitted by leafhoppers and spittle bugs, when they feed on the succulent, terminal shoots of susceptible host trees, transmitting the bacteria. The xylem vessels become clogged with bacterium as it travels within, multiplying and infecting other parts of the tree. There are no viable control options for the insect vectors. The cold-sensitive bacteria overwinter in protected areas within the xylem of the tree, and their populations begin to climb again as the next growing season progresses.
What can you do if your oak tree is diagnosed with Bacterial Leaf Scorch? Maintain the tree's vigor. Keeping susceptible trees healthy and thriving can help them resist infection and survive longer once they are infected. Otherwise practice good sanitation and prune out infect branches.Disinfect pruning tools with a 10% bleach solution between pruning cuts. AND think about planting a resistant tree that is not susceptible to Bacterial Leaf Scorch, such as Elm, Hackberry, Linden, Maple and Tulip Poplar.
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CSA Weeks 15-16: Winter Squash and Sweet Potatoes https://web.extension.illinois.edu/dmp/eb344/entry_13605/ Sun, 23 Sep 2018 09:00:00 +0000 https://web.extension.illinois.edu/dmp/eb344/entry_13605/
The sweet potato in our share was a LARGE 3.25 lb one!  We had a fun time weighing it.

Weeks 15 and 16 Recipes. Download the recipes here, and watch videos of these recipes on social media (@nutritiondmp) too!
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Scale in the Landscape - It Saps 'em https://web.extension.illinois.edu/dmp/eb344/entry_13591/ Thu, 20 Sep 2018 15:25:00 +0000 https://web.extension.illinois.edu/dmp/eb344/entry_13591/ Do you have landscape plants that the leaves are stippled or showing yellow sickly spots and a few leaves are twisted as though they are wilting? You may even notice a few little white spots on some of the leaves and stems. You may have an infestation of the scale insect. The scale insect sucks fluids out of the plant, so the plant can die from lack of food and water, even though there is plenty of water and sunlight.
Those little white spots are actually young mobile scale insects in the "crawler" stage. The "adult" scale insect, which as you can see look as though they part of the plant's stem, are attached to the stem and lay eggs which hatch under the adult's outer shell. The young immature scale are called nymphs and in its early stages in mobile, the "crawler" stage that moves to other parts of the plant. As you can see, these Euonymus plants are infested. The good news is we can control this insect, but it will probably require several applications of a pesticide, organic or non-organic.
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CSA Weeks 13 and 14: Vegetable Broth https://web.extension.illinois.edu/dmp/eb344/entry_13585/ Sun, 16 Sep 2018 09:00:00 +0000 https://web.extension.illinois.edu/dmp/eb344/entry_13585/
As there were no "new" foods - that is, foods we had not seen in previous weeks - this week we made veggie broth with food scraps.

Weeks 13 and 14 Recipes. Download the recipes here, and watch videos of these recipes on social media (@nutritiondmp) too!  The electric pressure cooker is back too.
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CSA Week 12: Jalapeños and Spaghetti Squash https://web.extension.illinois.edu/dmp/eb344/entry_13576/ Sun, 09 Sep 2018 09:00:00 +0000 https://web.extension.illinois.edu/dmp/eb344/entry_13576/
Week 12 Recipes. Download the recipes here, and watch videos of these recipes on social media (@nutritiondmp) too!
  • Spinach and Artichoke Dip - that we stuffed into the jalapeños
  • Blender Salsa
  • Spaghetti Squash with Meatballs
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CSA Week 11: 4-H Teen Cuisine https://web.extension.illinois.edu/dmp/eb344/entry_13565/ Sun, 02 Sep 2018 09:00:00 +0000 https://web.extension.illinois.edu/dmp/eb344/entry_13565/ CSA Week 11 had green beans, sweet corn, green bell peppers, yellow summer squash, orange tomatoes, watermelon, and a variety of small, flat onions.
The Piatt County "Teen Cuisine" 4-Hers - partnering with Bergie's Place in Monticello - had the CSA box this week. They got a chance to work on their knife skills and make the tasty corn and tomato salad below.  Look for their farm-to-table meal coming in late September.
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